CN111345385A - Scenting method for flower-fragrance tea - Google Patents
Scenting method for flower-fragrance tea Download PDFInfo
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- CN111345385A CN111345385A CN201811561324.7A CN201811561324A CN111345385A CN 111345385 A CN111345385 A CN 111345385A CN 201811561324 A CN201811561324 A CN 201811561324A CN 111345385 A CN111345385 A CN 111345385A
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- 239000003205 fragrance Substances 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 16
- 241001122767 Theaceae Species 0.000 title claims abstract 22
- 150000001875 compounds Chemical class 0.000 claims abstract description 69
- 235000013305 food Nutrition 0.000 claims abstract description 22
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 239000000126 substance Substances 0.000 claims abstract description 12
- 239000002114 nanocomposite Substances 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 150000004676 glycans Chemical class 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 3
- 239000005017 polysaccharide Substances 0.000 claims abstract description 3
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 3
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 3
- 229920002494 Zein Polymers 0.000 claims description 39
- 239000005019 zein Substances 0.000 claims description 39
- 229940093612 zein Drugs 0.000 claims description 39
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 239000005018 casein Substances 0.000 claims description 30
- 239000000341 volatile oil Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
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- 241000220317 Rosa Species 0.000 claims description 13
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- 239000003921 oil Substances 0.000 claims description 12
- 235000021240 caseins Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000009775 high-speed stirring Methods 0.000 claims description 5
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- 235000018102 proteins Nutrition 0.000 claims description 2
- 240000001972 Gardenia jasminoides Species 0.000 claims 1
- 240000005385 Jasminum sambac Species 0.000 claims 1
- 229940067631 phospholipid Drugs 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 description 83
- 235000013616 tea Nutrition 0.000 description 71
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 16
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- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 13
- 241000207840 Jasminum Species 0.000 description 13
- 241000157835 Gardenia Species 0.000 description 11
- 229940083466 soybean lecithin Drugs 0.000 description 9
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- 235000007164 Oryza sativa Nutrition 0.000 description 2
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229910052709 silver Inorganic materials 0.000 description 2
- 239000004332 silver Substances 0.000 description 2
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 2
- 241000721153 Chloranthus japonicus Species 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
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Classifications
-
- 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 provides a scenting method of scented tea, which comprises the steps of forming a fragrant micro-nano compound by food grade and natural fragrant substances, placing the fragrant micro-nano compound serving as a fragrance releasing agent in a closed container or a packaging bag filled with tea, and slowly releasing the fragrant substances in the fragrant micro-nano compound into semi-finished tea or finished tea under normal temperature or heating condition to obtain the tea with fragrance; the food grade material is selected from phospholipid, protein and polysaccharide. The aroma-micro-nano composite is made of food-grade natural materials, and meets the food quality safety standard. The method can be used for obtaining the flowery tea with various flavors, can be used for producing the tea all year round, and has controllable quality and unified standard.
Description
Technical Field
The invention belongs to the technical field of food manufacturing, and particularly relates to a scenting method for scented tea.
Background
In the current society, the requirement of people on tea drinking is higher and higher, and the flavor quality of tea leaves becomes an important basis for purchasing the tea leaves, particularly the aroma of the tea leaves. Scented tea is one of the tea types with long history in China, and the main varieties are jasmine tea, bitter orange flower tea, rose tea and chloranthus tea. Especially, jasmine tea is popular with consumers with fresh flower fragrance and mellow taste, the yield of the jasmine tea in recent years is 8-9 ten thousand tons, the jasmine tea is mainly sold in the interior, and part of the jasmine tea is exported to more than 50 countries and regions, the yield reaches 70 billion yuan in 2015 year, and the yield exceeds 100 billion yuan in 2018 years. The existing scented tea is prepared by mixing fresh flowers and semi-finished tea for scenting, is limited by the timeliness of the fresh flowers, requires a large field for processing the scented tea in a vigorous flowering period, and is basically idle after the flowering period; moreover, the processing of the scented tea makes the quality of the product difficult to control. In fact, what is needed for scented tea is only the scent of flowers, which must be removed. If flower fragrance can be pre-extracted and given to tea leaves in a proper way, the problems that the existing scented tea production is limited by flower timeliness, scented tea quality is difficult to control due to different flower quality and the like can be effectively solved, and the problems of idle processing places and equipment and the like in the existing scented tea processing are solved. Therefore, the development of a new scented tea production process by using a new technology has very important significance.
Disclosure of Invention
The invention aims to provide a scenting method for scented tea, which endows tea with fragrant substances to obtain scented tea with various flavors, can be produced all the year round, and has controllable quality and unified standard.
In order to realize the purpose of the invention, the invention adopts the following technical scheme:
the scenting method of the flower fragrance tea is characterized by comprising the following steps: forming a fragrant micro-nano compound by using a food-grade material and a natural fragrant substance, placing the fragrant micro-nano compound serving as a fragrance releasing agent into a closed container or a packaging bag filled with tea, and slowly releasing the fragrant substance in the fragrant micro-nano compound into semi-finished tea or finished tea under normal temperature or heating condition to obtain the tea with fragrance; the food grade material is selected from phospholipid, protein and polysaccharide.
Preferably, the fragrance releasing agent is a phospholipid-aroma-zein micro/nano compound, a phospholipid-aroma-casein micro/nano compound or a phospholipid-aroma-chitosan micro/nano compound; the food-grade material in the phospholipid-aroma-zein micro-nano compound comprises zein or further comprises phospholipid; the food-grade material of the phospholipid-aroma-casein micro-nano compound comprises casein or phospholipid; the phospholipid-aroma-chitosan micro-nano composite food grade material comprises chitosan or phospholipid.
The natural fragrant substance is essential oil or fragrant component in the essential oil, and the natural fragrant substance is selected from various kinds of fragrant essential oils such as jasmine essential oil, rose essential oil, gardenia essential oil and the like.
The preparation method of the fragrant micro-nano compound comprises the steps of dissolving the food-grade material, then preparing into emulsion by high-speed stirring or ultrasonic homogenization, and then freeze-drying.
The phospholipid-aroma-zein micro-nano compound can be prepared by dissolving phospholipid (0-1%), essential oil (0.1-2%) and zein (0.1-5%) in ethanol and water to prepare an oil phase solution and a water phase solution, mixing the oil phase solution and the water phase solution, then preparing an emulsion by high-speed stirring or ultrasonic homogenization, and then freeze-drying. The percentages are mass percentages relative to the emulsion.
The phospholipid-aroma-casein micro-nano compound can be prepared by dissolving phospholipid (0-1%), essential oil (0.1-2%) and casein (0.1-5%) with ethanol and water to prepare an oil phase solution and a water phase solution, mixing the oil phase solution and the water phase solution, then preparing an emulsion by high-speed stirring or ultrasonic homogenization, and then freeze-drying. The percentages are mass percentages relative to the emulsion.
The phospholipid-aroma-chitosan micro-nano compound can be prepared by dissolving phospholipid (0-1%), essential oil (0.1-2%) and chitosan (0.1-5%) in ethanol and water to prepare an oil phase solution and a water phase solution, mixing the oil phase solution and the water phase solution, then preparing an emulsion by high-speed stirring or ultrasonic homogenization, and then freeze-drying. The percentages are mass percentages relative to the emulsion.
Through a large number of experiments, the phospholipid-aroma-zein micro-nano compound, the phospholipid-aroma-casein micro-nano compound and the phospholipid-aroma-chitosan micro-nano compound are placed in a packaging bag filled with finished tea leaves for 2-10 weeks at normal temperature (10-30 ℃), and then the tea leaves with flower aroma are obtained.
The packaging bag is a packaging bag or an inner packaging bag sold as a finished product, the aroma-micro-nano compound is packaged in a small breathable bag, and after the tea with flower aroma is obtained, all aroma is kept without unpacking, and the tea leaves are directly taken as the finished product to leave a factory or leave the factory through outer packaging.
The aroma-micro-nano composite is made of food-grade natural materials, and meets the food quality safety standard. The method can be used for obtaining the flowery tea with various flavors, can be used for producing the tea all year round, and has controllable quality and unified standard.
Detailed Description
The following describes the embodiments of the present invention in further detail with reference to the attached tables.
The soybean lecithin (S-100), zein (92%), casein sodium salt (molecular weight 161 ten thousand Da), and chitosan used in the examples were all food grade, and were purchased from Shanghai Everet pharmaceutical science and technology Co., Ltd, Zhejiang gold Shell Biochemical Co., Ltd, Hei Fei Xu Biotechnology Co., Ltd; the jasmine essential oil, the rose essential oil and the gardenia essential oil are all pure natural essential oils and are purchased from Guangxi Lvshengyuan biotechnology limited and Jiangxi Taicheng natural spice limited; food grade ethanol (99%) purchased from denna co-chemical ltd; green tea (Huangshan Maofeng, baked green, first grade), black tea (Zhengshan Xiaozhong, kungfu black tea, first grade), yellow tea (Junshan Yinzi, first grade), and white tea (Anji white tea, first grade); purchased from the Hangzhou Jiangnan tea market.
Example 1
Preparing a jasmine fragrance-micro-nano compound: dissolving 1g of soybean lecithin (S-100), 4g of jasmine essential oil and 16g of zein (92%) in 400ml of food grade ethanol (99%), adding 1L of purified water, stirring for 3min by using a high-speed stirrer (15000rpm) to obtain phospholipid-aroma-zein nano emulsion, and freeze-drying to obtain 20.5g of phospholipid-aroma-zein micro-nano compound.
Scenting tea: and packaging the phospholipid-jasmine fragrance-zein micro-nano compound by using small corn fiber bags with good air permeability, wherein each bag is 0.5 g. Putting 1 bag of phospholipid-jasmine fragrance-zein micro-nano compound into an aluminum foil bag filled with 250g of green tea (Huangshan Maofeng, baking green, first level), and then putting the aluminum foil bag into a sealing machine air bag. The tea leaves after being sealed are placed at normal temperature for 4 weeks, the tea leaves in the bag become the jasmine fragrance green tea, the fragrance is improved by 6 minutes compared with that before the scenting, and the appearance, the liquor color, the taste and the leaf bottom are unchanged.
Example 2
Preparing a jasmine fragrance-micro-nano compound: 1g of soybean lecithin (S-100) and 4g of jasmine essential oil are dissolved in 400ml of food grade ethanol (99%), 15g of chitosan is dissolved in 1L of purified water, the mixture is stirred for 3min by a high-speed stirrer (15000rpm) to obtain phospholipid-jasmine fragrance-chitosan nano emulsion, and the phospholipid-fragrance-chitosan micro/nano composite 19.4g is obtained by freeze drying.
Scenting tea: and subpackaging the phospholipid-jasmine fragrance-chitosan rice micro-nano compound by using small corn fiber bags with good air permeability, wherein each bag is 0.5 g. Putting 1 bag of phospholipid-jasmine fragrance-chitosan micro-nano compound into an aluminum foil bag filled with 250g of green tea (Huangshan Maofeng, baking green, first level), and then putting the aluminum foil bag into a sealing machine air bag. The tea leaves after being sealed are placed at normal temperature for 4 weeks, the tea leaves in the bag become the jasmine fragrance green tea, the fragrance is improved by 4 minutes compared with that before the scenting, and the appearance, the liquor color, the taste and the leaf bottom are unchanged.
Example 3
Preparing a rose fragrance-micro-nano compound: 1g of soybean lecithin (S-100), 3g of rose essential oil and 16g of zein (92 percent) are dissolved in 400ml of food grade ethanol (99 percent), then 1L of purified water is added, ultrasonic homogenization is carried out for 5min by an ultrasonic instrument to obtain phospholipid-rose fragrance-zein nano emulsion, and freeze drying is carried out to obtain 20.5g of phospholipid-rose fragrance-zein micro-nano compound.
Scenting tea: and subpackaging the phospholipid-rose fragrance-zein micro-nano compound by using small corn fiber bags with good air permeability, wherein each bag is 0.5 g. Putting 1 bag of phospholipid-rose fragrance-zein micro-nano compound into an aluminum foil bag filled with 250 black tea (Ningshan Xiaozhong, kungfu black tea, first grade), and then putting the aluminum foil bag into a sealing machine air bag. The tea leaves after being sealed are placed at normal temperature for 4 weeks, the tea leaves in the bag become the black tea with the rose fragrance, the fragrance is improved by 5 minutes compared with that before the scenting, and the appearance, the liquor color, the taste and the leaf bottom are unchanged.
Example 4
Preparing a rose fragrance-micro-nano compound: dissolving 1g of soybean lecithin (S-100) and 3g of rose essential oil in 100ml of food grade ethanol (99%), dissolving 16g of casein sodium salt in 400ml of food purified water, mixing the two solutions, ultrasonically homogenizing for 5min by using an ultrasonic instrument to obtain phospholipid-rose fragrance-casein nano emulsion, and freeze-drying to obtain 19.5g of phospholipid-rose fragrance-casein micro-nano compound.
Scenting tea: and subpackaging the phospholipid-rose fragrance-zein micro-nano compound by using small corn fiber bags with good air permeability, wherein each bag is 0.5 g. Putting 1 packet of phospholipid-rose fragrance-casein micro-nano compound into an aluminum foil bag filled with 250g black tea (first-grade Changshan Xiaozhong, kungfu black tea), and then putting the aluminum foil bag into a sealing machine air bag. The tea leaves after being sealed are placed at normal temperature for 6 weeks, the tea leaves in the bag become the black tea with the rose fragrance, the fragrance is improved by 6 minutes compared with that before the scenting, and the appearance, the liquor color, the taste and the leaf bottom are unchanged.
Example 5
Preparing a gardenia fragrance-micro-nano compound: dissolving 1g of soybean lecithin (S-100) and 3g of gardenia essential oil in 100ml of food grade ethanol (99%), dissolving 16g of casein sodium salt in 400ml of food purified water, mixing the two solutions, ultrasonically homogenizing for 5min by using an ultrasonic instrument to obtain phospholipid-gardenia fragrance-casein nano emulsion, and freeze-drying to obtain 19.5g of phospholipid-gardenia fragrance-casein micro-nano compound.
Scenting tea: and subpackaging the phospholipid-gardenia fragrance-casein compound by using small corn fiber bags with good air permeability, wherein each bag is 0.5 g. Putting 1 bag of phospholipid-gardenia fragrance-casein micro-nano compound into an aluminum foil bag filled with 250g of white tea (Anji white tea, first level), and then putting the aluminum foil bag into a sealing machine air bag. The tea leaves after being sealed are placed at normal temperature for 5 weeks, the tea leaves in the bag become the gardenia fragrance white tea, the fragrance is improved by 8 minutes compared with that before scenting, and the appearance, the liquor color, the taste and the leaf bottom are unchanged.
Example 6
Preparing a gardenia fragrance-micro-nano compound: 1g of soybean lecithin (S-100), 4g of gardenia essential oil and 16g of zein (92 percent) are dissolved in 400ml of food grade ethanol (99 percent), then 1L of purified water is added, a high-speed stirrer (15000rpm) is used for stirring for 3min to obtain phospholipid-gardenia fragrance-zein nano emulsion, and the phospholipid-gardenia fragrance-zein micro-nano composite 20.3g is obtained by freeze drying.
Scenting tea: and subpackaging the phospholipid-rose fragrance-zein micro-nano compound by using small corn fiber bags with good air permeability, wherein each bag is 0.5 g. Putting 1 bag of phospholipid-gardenia fragrance-zein micro-nano compound into an aluminum foil bag filled with 250g of white tea (Anji white tea, first level), and then putting the aluminum foil bag into a sealing machine air bag. The tea leaves after being sealed are placed at normal temperature for 5 weeks, the tea leaves in the bag become the gardenia fragrance white tea, the fragrance is improved by 7 minutes compared with that before scenting, and the appearance, the liquor color, the taste and the leaf bottom are unchanged.
Example 7
Preparing a gardenia fragrance-micro-nano compound: dissolving 1g of soybean lecithin (S-100) and 3g of gardenia essential oil in 100ml of food grade ethanol (99%), dissolving 16g of casein sodium salt in 400ml of food purified water, mixing the two solutions, ultrasonically homogenizing for 5min by using an ultrasonic instrument to obtain phospholipid-gardenia fragrance-casein nano emulsion, and freeze-drying to obtain 19.5g of phospholipid-gardenia fragrance-casein micro-nano compound.
Scenting tea: and subpackaging the phospholipid-gardenia fragrance-casein micro-nano compound by using small corn fiber bags with good air permeability, wherein each bag is 0.5 g. Putting 1 bag of phospholipid-gardenia fragrance-casein micro-nano compound into an aluminum foil bag filled with yellow tea (Junshan silver needle, first grade), and then putting the aluminum foil bag into a sealing machine air bag. The tea leaves after being sealed are placed at normal temperature for 5 weeks, the tea leaves in the bag become yellow tea with the fragrance of gardenia, the fragrance is improved by 4 minutes compared with that before scenting, and the appearance, the liquor color, the taste and the leaf bottom are unchanged.
Example 8
Preparing a rose fragrance-micro-nano compound: 1g of soybean lecithin (S-100), 4g of rose essential oil and 16g of zein (92 percent) are dissolved in 400ml of food grade ethanol (99 percent), then 1L of purified water is added, a high-speed stirrer (15000rpm) is used for stirring for 3min to obtain phospholipid-rose fragrance-zein nano emulsion, and the phospholipid-gardenia fragrance-zein micro-nano compound 20.3g is obtained by freeze drying.
Scenting tea: and subpackaging the phospholipid-rose fragrance-zein micro-nano compound by using small corn fiber bags with good air permeability, wherein each bag is 0.5 g. Putting 1 bag of phospholipid-rose fragrance-zein micro-nano compound into an aluminum foil bag filled with 250g of yellow tea (Junshan silver needle, first grade), and then putting the aluminum foil bag into a sealing machine air bag. The tea leaves after being sealed are placed at normal temperature for 6 weeks, the tea leaves in the bag become yellow tea with rose fragrance, the fragrance is improved by 3 minutes compared with that before scenting, and the appearance, the liquor color, the taste and the leaf bottom are unchanged.
Experiment 1, sensory evaluation of tea leaf quality
Tea brewed by the phospholipid-aroma-micro-nano composite and original tea samples before the brewing are subjected to sensory evaluation by adopting a sensory evaluation method of tea in GB/T23776-.
Appendix table 1 phospholipid-aroma-micro-nano composite scented tea and original tea sample sensory evaluation score before scenting
Experiment 2, mean particle size of fragrance micro-nano composite
The particle size and polydispersity index (PDI) of the nanoparticles were measured using a malvern Zetasizer ZSE laser particle sizer with the results shown in table 2.
Table 2 attached average particle size and polydispersity index (PDI) of aroma micro-nano composite
| Aroma micro-nano compound | Average particle diameter (nm) | Polydispersity index |
| Phospholipid-jasmine fragrance-zein micro-nano compound | 483 | 0.214 |
| Phospholipid-jasmine fragrance-chitosan rice compound | 672 | 0.307 |
| Phospholipid-rose fragrance-zein micro-nano compound | 524 | 0.225 |
| Phospholipid-rose fragrance-casein micro-nano compound | 398 | 0.195 |
| Phospholipid-gardenia fragrance-zein micro-nano compound | 515 | 0.241 |
| Phospholipid-gardenia fragrance-casein micro-nano compound | 421 | 0.236 |
Finally, it should also be noted that the above-mentioned list is only a few specific embodiments of the present invention. It is obvious that the invention is not limited to the above embodiments, but that many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.
Claims (8)
1. The scenting method of the flower fragrance tea is characterized by comprising the following steps: forming a fragrant micro-nano compound by using a food-grade material and a natural fragrant substance, placing the fragrant micro-nano compound serving as a fragrance releasing agent into a closed container or a packaging bag filled with tea, and slowly releasing the fragrant substance in the fragrant micro-nano compound into semi-finished tea or finished tea under normal temperature or heating condition to obtain the tea with fragrance; the food grade material is selected from phospholipid, protein and polysaccharide.
2. The scenting method of floral tea as claimed in claim 1, wherein: the fragrance releasing agent is a phospholipid-aroma-zein micro-nano compound, a phospholipid-aroma-casein micro-nano compound and a phospholipid-aroma-chitosan micro-nano compound; the food-grade material in the phospholipid-aroma-zein micro-nano compound comprises zein or further comprises phospholipid; the food-grade material of the phospholipid-aroma-casein micro-nano compound comprises casein or phospholipid; the phospholipid-aroma-chitosan micro-nano composite food grade material comprises chitosan or phospholipid.
3. The scenting method of floral tea as claimed in claim 1, wherein: the food-grade material is zein or phospholipid and zein, the phospholipid-aroma-zein micro-nano compound is prepared by dissolving phospholipid (0-1%), essential oil (0.1-2%) and zein (0.1-5%) in ethanol and water to prepare an oil phase solution and a water phase solution, mixing the oil phase solution and the water phase solution, then preparing an emulsion by high-speed stirring or ultrasonic homogenization, and then freeze-drying to prepare the phospholipid-aroma-zein micro-nano compound. The percentages are mass percentages relative to the emulsion.
4. The scenting method of floral tea as claimed in claim 1, wherein: the food-grade material is casein or casein salt, or phospholipid and casein or casein salt; the phospholipid-aroma-casein micro-nano compound is prepared by dissolving phospholipid (0-1%), essential oil (0.1-2%) and casein or casein salt (0.1-5%) in ethanol and water to prepare an oil phase solution and a water phase solution, mixing the oil phase solution and the water phase solution, stirring at a high speed or ultrasonically homogenizing to prepare emulsion, and freeze-drying. The percentages are mass percentages relative to the emulsion.
5. The scenting method of floral tea as claimed in claim 1, wherein: the food-grade material is chitosan, or phospholipid and chitosan; the phospholipid-aroma-chitosan micro-nano compound is prepared by dissolving phospholipid (0-1%), essential oil (0.1-2%) and chitosan (0.1-5%) in ethanol and water to prepare an oil phase solution and a water phase solution, mixing the oil phase solution and the water phase solution, then stirring at a high speed or ultrasonically homogenizing to prepare an emulsion, and then freeze-drying to prepare the phospholipid-aroma-chitosan micro-nano compound. The percentages are mass percentages relative to the emulsion.
6. The scenting method of floral tea as claimed in claim 1, wherein: the natural aroma substances are selected from jasmine essential oil, rose essential oil and gardenia essential oil.
7. The scenting method of floral tea as claimed in claim 1, wherein: the natural aroma substances are essential oil or aroma components in the essential oil.
8. The scenting method of floral tea as claimed in claim 1, wherein: the packaging bag is a packaging bag or an inner packaging bag sold as a finished product, the aroma-micro-nano compound is packaged in a small breathable bag, and after the tea with flower aroma is obtained, all aroma is kept without unpacking, and the tea leaves are directly taken as the finished product to leave a factory or leave the factory through outer packaging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811561324.7A CN111345385A (en) | 2018-12-20 | 2018-12-20 | Scenting method for flower-fragrance tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811561324.7A CN111345385A (en) | 2018-12-20 | 2018-12-20 | Scenting method for flower-fragrance tea |
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| Publication Number | Publication Date |
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| CN111345385A true CN111345385A (en) | 2020-06-30 |
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| CN105454498A (en) * | 2014-08-25 | 2016-04-06 | 哈尔滨灵丹鸿运茶品有限公司 | Rose scented tea and making method thereof |
| CN106578264A (en) * | 2017-01-09 | 2017-04-26 | 南宁市化工研究设计院 | Method for preparing scented tea by low temperature scenting |
| CN107307101A (en) * | 2017-07-03 | 2017-11-03 | 湖南洞庭山科技发展有限公司 | Cape jasmine fragrance of a flower yellow tea and its processing method |
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| US4534983A (en) * | 1982-10-14 | 1985-08-13 | Naarden International N.V. | Process for flavoring dry vegetable matter |
| CN1326686A (en) * | 2001-06-13 | 2001-12-19 | 金文宗 | Fig fragrance tea and its producing method |
| CN1559251A (en) * | 2004-02-25 | 2005-01-05 | 安徽农业大学 | Processing method for jasmine tea |
| CN101411366A (en) * | 2008-12-04 | 2009-04-22 | 南宁市化工研究设计院 | Method for producing scented tea |
| CN105454498A (en) * | 2014-08-25 | 2016-04-06 | 哈尔滨灵丹鸿运茶品有限公司 | Rose scented tea and making method thereof |
| CN204482913U (en) * | 2015-02-15 | 2015-07-22 | 福建农林大学 | Fragrant device composed by a kind of jasmine tea |
| CN104872344A (en) * | 2015-06-01 | 2015-09-02 | 福建农林大学 | Industrialized jasmine tea processing method |
| CN106578264A (en) * | 2017-01-09 | 2017-04-26 | 南宁市化工研究设计院 | Method for preparing scented tea by low temperature scenting |
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