CN111513154A - Preparation method of rose tea - Google Patents
Preparation method of rose tea Download PDFInfo
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- CN111513154A CN111513154A CN202010376869.1A CN202010376869A CN111513154A CN 111513154 A CN111513154 A CN 111513154A CN 202010376869 A CN202010376869 A CN 202010376869A CN 111513154 A CN111513154 A CN 111513154A
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- tea
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- black tea
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- 241000220317 Rosa Species 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 116
- 235000013616 tea Nutrition 0.000 claims abstract description 81
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 33
- 235000020279 black tea Nutrition 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000000889 atomisation Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000000341 volatile oil Substances 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 238000004898 kneading Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims description 8
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 25
- 230000008569 process Effects 0.000 abstract description 6
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000011265 semifinished product Substances 0.000 abstract 3
- 239000000047 product Substances 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 241000109329 Rosa xanthina Species 0.000 description 11
- 235000004789 Rosa xanthina Nutrition 0.000 description 11
- 241000628997 Flos Species 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 6
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000137 annealing Methods 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000005923 long-lasting effect Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241000209507 Camellia Species 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 238000009941 weaving Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- 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
Abstract
The invention relates to a preparation method of rose tea, belonging to the technical field of tea processing, wherein fresh black tea leaves are picked, and then the withering, kneading and fermentation processes are carried out in sequence to obtain a semi-finished product of black tea, the semi-finished product is baked until the water content is reduced to 30-40%, then the semi-finished product is frozen and dried in vacuum to obtain a tea blank, the tea blank is placed in a closed scenting room, and the rose essential oil liquid is adopted for ultrasonic atomization treatment to obtain a treated tea blank; collecting rose buds, placing in a curing room, maintaining the room at 20-25 deg.C, ventilating frequently, finishing curing when most of rose flowers are nearly full, mixing tea blank and rose flowers, scenting, maintaining the temperature at 30-35 deg.C, ventilating frequently during the scenting period, obtaining wet blank after scenting, vacuum microwave drying and baking sequentially to make the water content below 7%, and obtaining the rose tea product. Compared with the traditional process, the rose tea disclosed by the invention has the advantages of natural flower fragrance, mellow and sweet taste, lasting flower fragrance, simplicity in operation and low cost.
Description
Technical Field
The invention relates to a preparation method of rose tea, and belongs to the technical field of tea processing.
Background
Along with the continuous improvement of the living standard of people, the famous super-quality tea is more and more popular with consumers, thereby bringing about the hot trend of the famous super-quality tea development. The scented tea is very popular among consumers due to fresh and elegant flower fragrance and unique and mellow tea taste. The scented tea is made up by scenting tea and fresh flower, and its basic production process includes the steps of preparing tea blank, maintaining fresh flower, scenting by mixing, clearing and radiating heat, scenting by collecting and spreading, separating flower, drying by wet blank and recombustion, cooling and packaging.
At present, the most common scented tea belongs to jasmine tea, and rose tea is not common. The beauty maintaining and young keeping efficacy of roses is well known. Nowadays, roses are not only ornamental flowers, but also widely applied to the fields of food, drinks, health care products and the like. The roses are various in variety, but not all varieties can be used for making food, and in China, the rose with double petals is the only rose which is approved by the state and can be used as both medicine and food (No. 3 in 2010, which is announced by Ministry of health and allows the rose with double petals to be operated as common food production). The Pingyin rose is one kind of rose with multiple petals and is an important edible rose variety. The Pingyin roses have the history of more than 1300 years of cultivation, the main production area of the Pingyin roses is located in a narrow valley between Cuiyin mountains, the climate is mild, and the roses are more rainy and snowy in winter and early spring, so that the roses are beneficial to growth and development. From the bud of the flower to the initial flowering stage, the temperature rises stably, the rainfall is low, the illumination is sufficient, and the strong fragrance of the Pingyin rose is created. Pingyin roses are distinguished by bright colors, strong fragrance, thick petals and excellent quality and are called as the representatives of the Chinese traditional roses. The Pingyin rose has the characteristics of positive fragrance, faint scent, sweet fragrance, strong fragrance and the like, and is used for producing rose tea, so that the Pingyin rose has very important significance for expanding the application of rose, improving the additional value of the rose and enriching the living standard of people.
The Chinese invention patent with application number 201611153193.X introduces a preparation method of rose black tea, which comprises preparing dried flos Rosae Rugosae from flos Rosae Rugosae picked at mature period by freeze-drying process, mixing the dried flos Rosae Rugosae with tea blank at a certain ratio, scenting for multiple times to obtain multiple scented rose tea, mixing black tea with multiple scented rose tea at a certain ratio, scenting for multiple times to obtain rose black tea, freeze-drying flos Rosae Rugosae, releasing fragrance of fresh flower continuously during opening process, and scenting fragrance of fragrance component and tea blank is the process of adsorbing fragrance by tea blank, so that once the flos Rosae Rugosae is freeze-dried, life is lost and fragrance is not released continuously, and the obtained tea has problems of insufficient fragrance and long-lasting fragrance; the Chinese invention patent with the application number of 201611145348.5 introduces a method for making rose black tea, which comprises the following steps: tea blank treatment: before making scented tea, the black tea blank is required to be subjected to annealing to reduce the water content to about 5%, and after annealing, the tea blank is subjected to scenting when the temperature is reduced to about 40 ℃; step two: rose fine selection: picking rose flowers containing buds from roses at the beginning of 4 months, and cleaning for later use; step three: mixing the camellia: stacking rose flowers and black tea blanks in a way of one layer of fresh flowers and one layer of tea leaves, then putting the stacked rose flowers and black tea blanks into a cold storage for 168 hours, taking out and stirring; step four: and (3) after the flower is ignited and the fire is regained: taking out the broken rose dregs in the rose black tea mixed in the third step, and then carrying out secondary fire to ensure that the water content of the rose black tea is 6.5-7%; step five: carrying out jacquard: adding roses into the reheated rose black tea for jacquard weaving, and then detecting broken rose dregs. The method belongs to the traditional scented tea scenting method, and the scented tea prepared by the method still has the problems of insufficient fragrance absorption and long fragrance retention.
Disclosure of Invention
The invention aims to solve the problems of insufficient fragrance absorption and long-lasting fragrance retention of rose tea in the prior art, and provides a preparation method of rose tea.
Technical scheme
A preparation method of rose tea comprises the following steps:
(1) after picking fresh black tea leaves, sequentially carrying out withering, twisting and kneading and fermentation processes to obtain a semi-finished black tea product;
(2) baking the semi-finished black tea until the water content is reduced to 30-40%, and then carrying out vacuum freeze drying to obtain a black tea blank;
(3) placing the black tea blank in a closed scenting room, carrying out ultrasonic atomization treatment on the black tea blank by using 1-10 PPM rose essential oil, and stopping ultrasonic atomization when the water content in the black tea blank reaches 10-15% to obtain a treated tea blank for later use;
(4) collecting rose buds to be released, placing the rose buds in a curing room for curing, keeping the temperature in the curing room at 20-25 ℃, ventilating frequently to ensure sufficient oxygen content in the curing room, and finishing curing for later use until most of rose flowers are close to full bloom;
(5) mixing the tea blank obtained in the step (3) with the preserved rose, scenting for 10-14 h, keeping the stack temperature at 30-35 ℃, ventilating frequently during the scenting period, and obtaining a wet blank after the scenting is finished;
(6) and sequentially carrying out vacuum microwave drying and baking on the wet blank until the water content is below 7% to obtain a rose tea product, cooling and packaging.
Further, in the step (2), the baking temperature is 120-130 ℃.
Further, in the step (2), during vacuum freeze drying, the pressure of a drying bin is 20-30 Pa, the temperature of the material is-40 to-35 ℃, and the drying time is 10-12 hours.
Further, in the step (5), the rose is 40-60% of the tea blank by weight.
Further, in the step (6), the vacuum degree of the vacuum microwave drying is-0.6-0.8 MPa, the microwave intensity is 450-750W, and the time is 10-15 min.
Further, in the step (6), the baking temperature is 120-130 ℃.
Compared with the prior art, the method has the following advantages:
1. the invention adopts a drying mode combining baking and vacuum freeze drying. The baking operation is favorable for forming the special aroma and the appearance of the tea, the vacuum freeze drying operation is utilized to ensure that the tea keeps the characteristic of internal porosity to the maximum extent, and the specific surface area is increased, thereby being favorable for improving the adsorption capacity of the tea on the aroma of flowers. The vacuum freeze drying technology also has the advantages of not damaging thermosensitive components in the tea which are easily decomposed by heating, effectively avoiding the action of damp and heat and the action of oxidation, and keeping the color of dark brown dry tea and the red and bright liquor color. The method is not only suitable for black tea rose tea, but also suitable for green tea rose tea or other scented tea.
2. The dried tea blank is subjected to ultrasonic atomization treatment by adopting rose essential oil liquid, so that the tea blank is humidified and fragrant.
3. According to the physiological characteristics of the picked fresh flowers, suitable growth conditions after picking are created to keep the fresh flowers in the optimal growth state, so that the fresh flowers slowly open naturally and uniformly according to the physiological characteristics, and the fragrance can be fully released in the scenting period.
4. Adopts a mode of combining microwave drying and baking, reduces the loss of aroma components when the wet blank is dried by refiring after scenting, and shortens the production period.
Detailed Description
The present invention will be described in detail with reference to the following embodiments. In the following examples, all rose raw materials used were rose with multiple petals and flat yin.
Example 1
A preparation method of rose tea comprises the following steps:
(1) after picking fresh black tea leaves, sequentially carrying out withering, twisting and kneading and fermentation processes to obtain a semi-finished black tea product;
(2) baking the semi-finished black tea at 120 ℃ until the water content is reduced to 30-40%, and then carrying out vacuum freeze drying (the pressure of a drying bin is 25Pa, the material temperature is-40 ℃, and the drying time is 10 hours) to obtain a black tea blank;
(3) placing the black tea blank in a closed scenting room, performing ultrasonic atomization treatment with 8PPM rose essential oil solution, and stopping ultrasonic atomization when the water content in the black tea blank reaches 10-15% to obtain a treated tea blank for later use;
(4) collecting rose buds to be released, placing the rose buds in a curing room for curing, keeping the temperature in the curing room at 20-25 ℃, ventilating frequently to ensure sufficient oxygen content in the curing room, and finishing curing for later use until most of rose flowers are close to full bloom;
(5) mixing the tea blank obtained in the step (3) with the maintained rose (the dosage of the rose is 50% of the weight of the tea blank), scenting for 12h, keeping the temperature of the tea stack at 30-35 ℃, ventilating frequently during the scenting period, and obtaining a wet blank after the scenting is finished;
(6) sequentially performing vacuum microwave drying (vacuum degree of-0.6-0.8 MPa, microwave intensity of 600W, and time of 12min) and baking (120 deg.C) to water content below 7% to obtain flos Rosae Rugosae tea product, cooling, and packaging. The whole process takes 2-3 days.
Comparative example 1
A preparation method of rose tea comprises: picking fresh black tea leaves, sequentially carrying out withering, twisting, fermenting, baking and drying processes to obtain a tea blank, then carrying out annealing on the tea blank, cooling, scenting, drying after scenting, cooling, carrying out secondary scenting, drying, cooling, carrying out tertiary scenting, drying, cooling, finally carrying out jacquard weave and boxing. The whole process takes 12-15 days.
The rose tea products of example 1 and comparative example 1 were subjected to evaluation of appearance, liquor color, aroma, odor threshold and sensory evaluation, and the results are shown in table 1.
Test method of sniff threshold: accurately weighing 1g (accurate to 0.001g) scented tea sample in 100mL triangular flask with plug, adding 50mL odorless water of 80 deg.C for soaking, sealing with plug, placing in 80 deg.C water bath, and shaking for 60min until fragrance leaching reaches equilibrium state. And (3) sucking the tea soup, diluting the tea soup with odorless water to a series of gradient dilution samples, carrying out odor test from low concentration to high concentration samples step by an evaluator, slightly oscillating the dilution bottle for 2-3 times during operation, opening the plug and carefully smelling fragrance, and recording dilution times when the fragrance can be smelled just. The ratio of the total volume after dilution to the volume of tea soup sucked is taken as the aroma intensity value. The stronger the aroma intensity value is, the higher the aroma of the scented tea is, and the lower the smell threshold value is.
The evaluation method of the aroma comprises the following steps: taking 3 g of tea sample, wherein the tea-water ratio (mass-volume ratio) is 1: and 50, placing the tea in a cup, filling boiling water, timing by covering, draining the tea soup after 3 minutes, brewing for the second time, draining the tea soup after 5 minutes, brewing for the third time, and draining the tea soup after 5 minutes. The aroma strength and the durability of the scented tea are comprehensively evaluated through hot smell, warm smell and cold smell.
The sensory evaluation reference is the GB/T23776-.
The results are shown in Table 1:
TABLE 1
As can be seen from Table 1, the rose tea of the present invention has strong fragrance and lasting fragrance.
Claims (6)
1. The preparation method of the rose tea is characterized by comprising the following steps:
(1) after picking fresh black tea leaves, sequentially carrying out withering, twisting and kneading and fermentation processes to obtain a semi-finished black tea product;
(2) baking the semi-finished black tea until the water content is reduced to 30-40%, and then carrying out vacuum freeze drying to obtain a black tea blank;
(3) placing the black tea blank in a closed scenting room, carrying out ultrasonic atomization treatment on the black tea blank by using 1-10 PPM rose essential oil, and stopping ultrasonic atomization when the water content in the black tea blank reaches 10-15% to obtain a treated tea blank for later use;
(4) collecting rose buds to be released, placing the rose buds in a curing room for curing, keeping the temperature in the curing room at 20-25 ℃, ventilating frequently to ensure sufficient oxygen content in the curing room, and finishing curing for later use until most of rose flowers are close to full bloom;
(5) mixing the tea blank obtained in the step (3) with the preserved rose, scenting for 10-14 h, keeping the stack temperature at 30-35 ℃, ventilating frequently during the scenting period, and obtaining a wet blank after the scenting is finished;
(6) and sequentially carrying out vacuum microwave drying and baking on the wet blank until the water content is below 7% to obtain a rose tea product, cooling and packaging.
2. The preparation method of the rose tea according to claim 1, wherein in the step (2), the baking temperature is 120-130 ℃.
3. The preparation method of the rose tea as claimed in claim 1, wherein in the step (2), the pressure of a drying chamber is 20-30 Pa, the material temperature is-40 to-35 ℃, and the drying time is 10-12 h during vacuum freeze drying.
4. The preparation method of the rose tea as claimed in claim 1, wherein in the step (5), the amount of the rose is 40-60% of the weight of the tea blank.
5. The preparation method of the rose tea as claimed in claim 1, wherein in the step (6), the vacuum degree of the vacuum microwave drying is-0.6-0.8 MPa, the microwave intensity is 450-750W, and the time is 10-15 min.
6. The method for preparing rose tea according to any one of claims 1 to 5, wherein in step (6), the baking temperature is 120 to 130 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010376869.1A CN111513154A (en) | 2020-05-07 | 2020-05-07 | Preparation method of rose tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010376869.1A CN111513154A (en) | 2020-05-07 | 2020-05-07 | Preparation method of rose tea |
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| CN111513154A true CN111513154A (en) | 2020-08-11 |
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| CN202010376869.1A Pending CN111513154A (en) | 2020-05-07 | 2020-05-07 | Preparation method of rose tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273459A (en) * | 2020-11-06 | 2021-01-29 | 南京市高淳区漫城红茶叶专业合作社 | Processing method of cold-brewed rose black tea |
| CN113749168A (en) * | 2021-10-12 | 2021-12-07 | 昆明市农业科学研究院 | Preparation method of rose flower and fruit scented tea |
| CN115380974A (en) * | 2022-07-25 | 2022-11-25 | 喜马拉雅本草技术(济南)有限公司 | Scenting process of double-petal rose black tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273459A (en) * | 2020-11-06 | 2021-01-29 | 南京市高淳区漫城红茶叶专业合作社 | Processing method of cold-brewed rose black tea |
| CN113749168A (en) * | 2021-10-12 | 2021-12-07 | 昆明市农业科学研究院 | Preparation method of rose flower and fruit scented tea |
| CN113749168B (en) * | 2021-10-12 | 2023-09-19 | 昆明市农业科学研究院 | Preparation method of rose flower and fruit scented tea |
| CN115380974A (en) * | 2022-07-25 | 2022-11-25 | 喜马拉雅本草技术(济南)有限公司 | Scenting process of double-petal rose black tea |
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Application publication date: 20200811 |