CN111493182A - Preparation process of phoenix Dancong tea paste - Google Patents
Preparation process of phoenix Dancong tea paste Download PDFInfo
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- CN111493182A CN111493182A CN202010444054.2A CN202010444054A CN111493182A CN 111493182 A CN111493182 A CN 111493182A CN 202010444054 A CN202010444054 A CN 202010444054A CN 111493182 A CN111493182 A CN 111493182A
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
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Abstract
The invention discloses a preparation process of a phoenix Dancong tea paste, which comprises the following operation steps: cleaning fresh tea leaves: picking tea leaves and then cleaning; tea making; extraction: extracting the aroma substances of the tea leaves by purified water; and (3) filtering: filtering the tea soup extracting solution obtained in the third step; concentration: adopting a traditional Chinese medicine triple-effect concentration evaporator, wherein the concentration of the solution reaches 1.12-1.14; spray drying: a high-speed centrifugal dryer; backwater pressure forming: tea powder is prepared by mixing tea powder with 95% ethanol water mixture, generally 100: 6, restoring the tea powder into a thick paste; packaging: and (4) placing the small blocks which are formed by pressing or cut and kneaded in a shade place for drying and packaging. The transparency, chromaticity and taste of the tea soup after the single-clump tea paste is brewed by the production process are equivalent to that after the single-clump tea is brewed, the tea soup is sweet, mellow and smooth, has fragrance, eliminates the residual foreign flavor in the tea after the tea is roasted by carbon when the tea is made in seasons, is convenient to brew and drink, and can be widely applied to the field of deep processing of the single-clump tea.
Description
Technical Field
The invention relates to the field of tea paste preparation, and particularly relates to a preparation process of a Fenghuang Dancong tea paste.
Background
Fenghuang Dancong tea, a special local product in Chao' an district of Chaozhou city, Guangdong province, a geographical indication product of China. Fenghuang Dancong tea is produced in Fenghuang town, which is famous for Fenghuang mountain. At that time, ten thousand excellent ancient tea trees were collected individually, so they were called Fenghuang Dancong tea. The primary picking process of the Fenghuang Dancong tea is a combination of manual or manual and mechanical production. The preparation process comprises 6 procedures of sunning, airing, green-making, fixation, rolling and baking. According to the manufacturing process, the product can be divided into more than 80 strains with ten major models, such as cinnamon, goldenrod, honey orchid and the like.
The finished tea product has thick and strong rope shape, is even, straight and straight, has a yellow brown color, is oily and glossy, and has vermilion spots; the tea has lasting faint scent, mellow and fresh taste, and unique mountain charm for moistening throat and returning sweet. The phoenix Dancong tea is beautiful in shape, jade-colored, fragrant and sweet in taste, and has a poem cloud which is willing to fill phoenix tea mountain guests but not drunk the lining fairy as apricot flowers.
However, the problem is solved by the invention of the preparation process of the Fenghuang Dancong tea paste, which is used for solving the problems that the tea leaves are remained with foreign flavor after being roasted by the charcoal when being prepared in seasons, and the tea leaves are high in storage and transportation requirements, cannot be pressed and are inconvenient to carry.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide a preparation process of the phoenix Dancong tea paste to solve the problems in the background art.
The technical purpose of the invention is realized by the following technical scheme:
a preparation process of a Fenghuang Dancong tea paste comprises the following operation steps:
step one, cleaning fresh tea leaves: picking tea leaves and then cleaning;
step two, tea making: adopting natural semi-fermentation of spring tea in the same season of Qingming in the same year, selecting a single tea variety in Chaozhou region of Guangdong province as a raw material, and dividing tea leaves of tea trees with different fragrance types according to different natural fermentation time after sun-drying;
step three, extraction: extracting the aroma substances of the tea leaves by purified water;
step four, filtering: filtering the tea soup extracting solution obtained in the third step, and pumping the filtered tea juice into a liquid storage tank;
step five, concentration: the concentration has two modes, one is that a traditional Chinese medicine triple-effect concentration evaporator is adopted, and the concentration can also be double-effect concentration, and the solution concentration can reach 1.12-1.14;
step six, spray drying: a high-speed centrifugal dryer;
seventhly, backwater compression: tea powder is prepared by mixing tea powder with 95% ethanol water mixture, generally 100: 6, restoring the tea powder into a thick paste, and adding and pressing the thick paste or cutting the thick paste into small pieces;
step eight, packaging: and (4) placing the small blocks which are formed by pressing or cut and kneaded in a shade place for drying and packaging.
Further, in the first step, fresh tea leaves are cleaned; the method comprises the following specific operations: rinsing the picked fresh tea leaves for 5-10 minutes by using a 5-10% sodium bicarbonate solution, controlling the temperature of the solution to be 25-30 ℃, rinsing the tea leaves for 20 minutes by using spring water, and draining the tea leaves for later use.
Further, in the second step, tea is prepared, and the length of the tea is 10-15 mm.
Further, the third step of extracting is as follows: the ratio of tea to water is 1: 10, repeatedly extracting for 4-6 times with one time feeding at 80-90 deg.C for 60 min while stirring at 20-30r/min to obtain tea soup extractive solution.
Further, the fourth step is filtration, wherein the filter screen passes through a 100-mesh and 200-mesh filter screen.
Further, in the fifth step, concentration can be performed by membrane concentration, and ultrafiltration + reverse osmosis (UF + RO).
Further, the sixth step of spray drying is carried out by the following operations: centrifuging at the rotation speed of 2000-2500r/min for 15-20min to remove water from the extract to obtain powder.
In conclusion, the invention has the following beneficial effects:
the transparency, chromaticity and taste of the tea soup after the single-clump tea paste is brewed by the production process are equivalent to that after the single-clump tea is brewed, the tea soup is sweet, mellow and smooth, has fragrance, eliminates the residual foreign flavor in the tea after the tea is roasted by carbon when the tea is made in seasons, is convenient to brew and drink, and can be widely applied to the field of deep processing of the single-clump tea.
Detailed Description
The present invention will be described in further detail below.
Example 1
In a preferred embodiment of the invention, the preparation process of the phoenix Dancong tea paste comprises the operation steps of
Step one, cleaning fresh tea leaves: rinsing the picked fresh tea leaves for 10 minutes by using a 10% sodium bicarbonate solution, controlling the temperature of the solution to be 30 ℃, rinsing the fresh tea leaves for 20 minutes by using spring water, and draining the fresh tea leaves for later use, wherein the process aims to elute pesticide residues on the surfaces of the tea leaves;
step two, tea making: adopting natural semi-fermentation of spring tea in the same season of Qingming in the same year, selecting a single-clump tea variety in Chaozhou area of Guangdong province with the tea length of 15mm, performing sun-drying, dividing the tea leaves of tea trees with different aroma types according to different natural fermentation time, and strictly preparing high-grade tea leaves according to the manufacturing process of the single-clump tea;
step three, extraction: is water extraction, the ratio of tea to water is 1: 10, repeatedly extracting for 6 times by one feeding, wherein the extraction temperature is 90 ℃, the extraction time is 60 minutes each time, and the stirring speed is 30r/min in the process to obtain a tea soup extracting solution, wherein the 90 ℃ water extraction is adopted in the process for avoiding boiling so as to preserve aroma substances and improve the quality of tea water;
step four, filtering: pumping the tea soup extracting solution obtained in the third step into a liquid storage tank through a 200-mesh filter screen;
step five, concentration: the concentration has two modes, one is that a traditional Chinese medicine triple-effect concentration evaporator is adopted, and the concentration can also be double-effect concentration, the solution concentration can reach 1.14, and the loss of aroma substances is large in the method; membrane concentration can also be adopted, ultrafiltration and reverse osmosis (UF + RO) are preferably adopted, and the effect is ideal;
step six, spray drying: centrifuging at 2500r/min for 20min in a high-speed centrifugal drier to remove water from the extract and make it into powder;
seventhly, backwater compression: tea powder is prepared by mixing tea powder with 95% ethanol water mixture, generally 100: 6, restoring the tea powder into a thick paste, and adding and pressing the thick paste or cutting the thick paste into small pieces;
step eight, packaging: and (4) placing the small blocks which are formed by pressing or cut and kneaded in a shade place for drying and packaging.
The transparency, chromaticity and taste of the tea soup after the single-clump tea paste is brewed by the production process are equivalent to that after the single-clump tea is brewed, the tea soup is sweet, mellow and smooth, has fragrance, eliminates the residual foreign flavor in the tea after the tea is roasted by carbon when the tea is made in seasons, is convenient to brew and drink, and can be widely applied to the field of deep processing of the single-clump tea.
Example 2
The preparation process of the phoenix Dancong tea paste in the preferred embodiment of the invention comprises the operation steps of
Step one, cleaning fresh tea leaves: rinsing the picked fresh tea leaves for 5 minutes by using a 5% sodium bicarbonate solution, controlling the temperature of the solution to be 25 ℃, rinsing the fresh tea leaves for 20 minutes by using spring water, and draining the fresh tea leaves for later use, wherein the process aims to elute pesticide residues on the surfaces of the tea leaves;
step two, tea making: adopting natural semi-fermentation of spring tea in the same season of Qingming in the same year, selecting a single-clump tea variety in Chaozhou area of Guangdong province, wherein the tea length is 10mm, dividing the tea leaves of tea trees with different flavors according to different natural fermentation time after sunning, and preparing high-grade tea strictly according to the manufacturing process of the single-clump tea;
step three, extraction: is water extraction, the ratio of tea to water is 1: 10, repeatedly extracting for 4 times by one feeding, wherein the extraction temperature is 80 ℃, the extraction time is 60 minutes each time, and the stirring speed is 20r/min in the process to obtain a tea soup extracting solution, wherein the process adopts water extraction at 80 ℃ to avoid boiling so as to preserve aroma substances and improve the quality of tea water;
step four, filtering: pumping the tea soup extracting solution obtained in the third step into a liquid storage tank through a filter screen of 100 meshes;
step five, concentration: the concentration has two modes, one is that a traditional Chinese medicine triple-effect concentration evaporator is adopted, and the concentration can also be double-effect concentration, the solution concentration can reach 1.12, and the loss of aroma substances is large in the method; membrane concentration can also be adopted, ultrafiltration and reverse osmosis (UF + RO) are preferably adopted, and the effect is ideal;
step six, spray drying: centrifuging at 2000r/min for 15min to remove water from the extract and make into powder;
seventhly, backwater compression: tea powder is prepared by mixing tea powder with 95% ethanol water mixture, generally 100: 6, restoring the tea powder into a thick paste, and adding and pressing the thick paste or cutting the thick paste into small pieces;
step eight, packaging: and (4) placing the small blocks which are formed by pressing or cut and kneaded in a shade place for drying and packaging.
The transparency, chromaticity and taste of the tea soup after the single-clump tea paste is brewed by the production process are equivalent to that after the single-clump tea is brewed, the tea soup is sweet, mellow and smooth, has fragrance, eliminates the residual foreign flavor in the tea after the tea is roasted by carbon when the tea is made in seasons, is convenient to brew and drink, and can be widely applied to the field of deep processing of the single-clump tea.
Example 3
The preparation process of the phoenix Dancong tea paste in the preferred embodiment of the invention comprises the operation steps of
Step one, cleaning fresh tea leaves: rinsing the picked fresh tea leaves for 8 minutes by using a 7% sodium bicarbonate solution, controlling the temperature of the solution to be 27 ℃, rinsing the fresh tea leaves for 20 minutes by using spring water, and draining the fresh tea leaves for later use, wherein the purpose of the working procedure is to elute pesticide residues on the surfaces of the tea leaves;
step two, tea making: adopting natural semi-fermentation of spring tea in the same season of Qingming in the same year, selecting a single-clump tea variety in Chaozhou area of Guangdong province, wherein the tea length is 12mm, dividing the tea leaves of tea trees with different flavors according to different natural fermentation time after sunning, and preparing high-grade tea strictly according to the manufacturing process of the single-clump tea;
step three, extraction: is water extraction, the ratio of tea to water is 1: 10, repeatedly extracting for 4-6 times by one feeding, wherein the extraction temperature is 85 ℃, each extraction time is 60 minutes, the stirring speed is 25r/min in the process, and a tea soup extracting solution is obtained, and the 85 ℃ water extraction is adopted in the process so as to avoid boiling, so that aroma substances are preserved, and the tea water quality is improved;
step four, filtering: pumping the tea soup extracting solution obtained in the third step into a liquid storage tank through a filter screen of 150 meshes;
step five, concentration: the concentration has two modes, one is that a traditional Chinese medicine triple-effect concentration evaporator is adopted, and the concentration can also be double-effect concentration, the solution concentration can reach 1.13, and the loss of aroma substances is large in the method; membrane concentration can also be adopted, ultrafiltration and reverse osmosis (UF + RO) are preferably adopted, and the effect is ideal;
step six, spray drying: centrifuging at 2200r/min for 17min in a high speed centrifugal drier to remove water from the extract and make into powder;
seventhly, backwater compression: tea powder is prepared by mixing tea powder with 95% ethanol water mixture, generally 100: 6, restoring the tea powder into a thick paste, and adding and pressing the thick paste or cutting the thick paste into small pieces;
step eight, packaging: and (4) placing the small blocks which are formed by pressing or cut and kneaded in a shade place for drying and packaging.
The transparency, chromaticity and taste of the tea soup after the single-clump tea paste is brewed by the production process are equivalent to that after the single-clump tea is brewed, the tea soup is sweet, mellow and smooth, has fragrance, eliminates the residual foreign flavor in the tea after the tea is roasted by carbon when the tea is made in seasons, is convenient to brew and drink, and can be widely applied to the field of deep processing of the single-clump tea.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. A preparation process of a Fenghuang Dancong tea paste is characterized by comprising the following steps: the operation steps comprise:
step one, cleaning fresh tea leaves: picking tea leaves and then cleaning;
step two, tea making: adopting natural semi-fermentation of spring tea in the same season of Qingming in the same year, selecting a single tea variety in Chaozhou region of Guangdong province as a raw material, and dividing tea leaves of tea trees with different fragrance types according to different natural fermentation time after sun-drying;
step three, extraction: extracting the aroma substances of the tea leaves by purified water;
step four, filtering: filtering the tea soup extracting solution obtained in the third step, and pumping the filtered tea juice into a liquid storage tank;
step five, concentration: the concentration has two modes, one is that a traditional Chinese medicine triple-effect concentration evaporator is adopted, and the concentration can also be double-effect concentration, and the solution concentration can reach 1.12-1.14;
step six, spray drying: a high-speed centrifugal dryer;
seventhly, backwater compression: tea powder is prepared by mixing tea powder with 95% ethanol water mixture, generally 100: 6, restoring the tea powder into a thick paste, and adding and pressing the thick paste or cutting the thick paste into small pieces;
step eight, packaging: and (4) placing the small blocks which are formed by pressing or cut and kneaded in a shade place for drying and packaging.
2. The process of making phoenix Dancong tea paste according to claim 1, wherein: firstly, cleaning fresh tea leaves; the method comprises the following specific operations: rinsing the picked fresh tea leaves for 5-10 minutes by using a 5-10% sodium bicarbonate solution, controlling the temperature of the solution to be 25-30 ℃, rinsing the tea leaves for 20 minutes by using spring water, and draining the tea leaves for later use.
3. The process of making phoenix Dancong tea paste according to claim 1, wherein: and step two, tea making, wherein the length of the tea is 10-15 mm.
4. The process of making phoenix Dancong tea paste according to claim 1, wherein: the third step of extraction is as follows: the ratio of tea to water is 1: 10, repeatedly extracting for 4-6 times with one time feeding at 80-90 deg.C for 60 min while stirring at 20-30r/min to obtain tea soup extractive solution.
5. The process of making phoenix Dancong tea paste according to claim 1, wherein: and step four, filtering, wherein the filter screen passes through a filter screen of 100-200 meshes.
6. The process of making phoenix Dancong tea paste according to claim 1, wherein: and step five, concentrating by adopting membrane concentration, namely adopting ultrafiltration and reverse osmosis (UF + RO).
7. The process of making phoenix Dancong tea paste according to claim 1, wherein: the sixth step, spray drying, the operation is as follows: centrifuging at the rotation speed of 2000-2500r/min for 15-20min to remove water from the extract to obtain powder.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886105A (en) * | 2022-12-16 | 2023-04-04 | 清远加多宝草本植物科技有限公司 | Preparation method of herbal tea concentrated solution |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108813021A (en) * | 2018-07-25 | 2018-11-16 | 北京灵之秀文化发展有限公司 | Radix scutellariae Pu'er tea paste and its preparation process |
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- 2020-05-22 CN CN202010444054.2A patent/CN111493182A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813021A (en) * | 2018-07-25 | 2018-11-16 | 北京灵之秀文化发展有限公司 | Radix scutellariae Pu'er tea paste and its preparation process |
Non-Patent Citations (1)
| Title |
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| 李远华: "《第一次品乌龙茶就上手 图解版 第2版》", 30 April 2019, 旅游教育出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886105A (en) * | 2022-12-16 | 2023-04-04 | 清远加多宝草本植物科技有限公司 | Preparation method of herbal tea concentrated solution |
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Application publication date: 20200807 |