CN112042787B - Rhizoma bletillae scented tea and preparation method thereof - Google Patents
Rhizoma bletillae scented tea and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 241001122767 Theaceae Species 0.000 title abstract description 75
- 241001313857 Bletilla striata Species 0.000 claims abstract description 72
- 238000001035 drying Methods 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 230000002950 deficient Effects 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 18
- 241001313855 Bletilla Species 0.000 claims description 16
- 239000000428 dust Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 230000008595 infiltration Effects 0.000 claims description 4
- 238000001764 infiltration Methods 0.000 claims description 4
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- 244000269722 Thea sinensis Species 0.000 claims 2
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- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 7
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- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 6
- 235000010208 anthocyanin Nutrition 0.000 description 6
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- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides bletilla striata flower tea and a preparation method thereof, and belongs to the technical field of health care tea processing. The preparation method of the bletilla striata flower tea comprises the following steps: (1) Dedusting rhizoma bletillae flowers, and softening petals after defective flowers are removed; (2) soaking the flowers in the honey water after softening; and (3) after the soaking is finished, drying the flowers to obtain the flower-shaped material. The bletilla striata flower tea prepared by the preparation method disclosed by the invention not only can well retain the effective components in the bletilla striata flower, but also is excellent in taste and complete in flower shape, overcomes the problems of poor taste, bitter and astringent taste, incomplete tea shape, unattractive appearance and the like of the bletilla striata flower tea in the prior art, expands the economic value of the bletilla striata flower tea, and has a good market prospect.
Description
Technical Field
The invention belongs to the technical field of health-care tea processing, and particularly relates to bletilla striata flower tea and a preparation method thereof.
Background
Bletilla striata (Bletilla striata (Thunb) Reichb.f.) is also called Bletilla striata, is a perennial plant of Bletillae in Orchidaceae, has the effects of astringing, stopping bleeding, reducing swelling and promoting granulation, and is a clinically irreplaceable high-quality medicine variety of traditional Chinese medicines. The bletilla striata also has wide application in the fields of food, tobacco, chemical industry (including high-grade beauty products), gardening ornamental and the like, and has extremely high comprehensive economic value. Rhizoma bletillae, especially a good medicine for beautifying and losing weight, is known as whitening faerie from ancient times, is particularly suitable to be used as a raw material of natural cosmetics and functional health care products, and is listed as a Chinese medicine list of national health care foods. With the improvement of artificial cultivation technology and cultivation area in recent years, the yield of bletilla striata is increased, and sufficient raw materials are provided for the research and development and production of wider healthy products.
The bletilla striata flowers are materials with great development value, are a total inflorescence, are mostly clustered, and have a large number of flowers, and each flower has 3-11 flowers; the flower is big and 2-2.5 cm long; vivid, purple or pink; the flowering period is long and 1.5 to 2.5 months; the composition is rich in anthocyanin, polysaccharide, flavone, phenols and the like. However, related researches on rhizoma bletillae and flowers are quite limited in report and health products, and flower tea is a more convenient type. There are two types of rhizoma bletilla scented tea reported, one is a compound scented tea type taking rhizoma bletillae flowers, folium theae or other traditional Chinese medicines as raw materials, and the other is a single scented tea taking rhizoma bletillae flowers as a single biological raw material. The compound scented tea has good taste, but is easy to lose rhizoma bletillae flower components and cause flower defects in twisting, pile fermentation and other complex operations; the bletilla striata flower type single tea is easy to prepare, but often has the taste of grass juice (caused by plant tissue volatile matters), has bitter taste, has slightly bad mouthfeel, and is difficult to be accepted by the market. Patent CN108552384 and CN110150426 respectively disclose a preparation method of single-type bletilla striata flower tea, but the problems of high burnt proportion of edges of single thin bletilla striata petals, incomplete tea shape and unattractive appearance are caused by using the initial high Wen Sha green.
Therefore, research on the bletilla striata tea which has good taste and can keep the shape and the components of the bletilla striata flower is of great significance for the development of the bletilla striata tea.
Disclosure of Invention
In order to solve the problems, the invention provides bletilla striata tea and a preparation method thereof.
First, the invention provides a preparation method of bletilla striata tea, which comprises the following steps:
(1) Dedusting rhizoma bletillae flowers, and softening petals after defective flowers are removed;
(2) Soaking flowers in honey water after softening;
(3) And after the soaking is finished, drying the flowers to obtain the flower.
Further, the method comprises the steps of,
in the step (1), the dust removal is clear water dust removal;
and/or in the step (1), the petals are softened by placing in a shade or baking room.
Further, the method comprises the steps of,
in the step (1), the bletilla striata flowers are flowers on day 3;
preferably, in the step (1), the bletilla flower is a mauve bletilla flower or a pink bletilla flower.
Further, the method comprises the steps of,
in the step (1), the time for placing the glass in an indoor shade is 1-3 hours;
and/or in the step (1), the baking temperature is 50-80 ℃ and the baking time is 0.5-1 hour.
Further, the method comprises the steps of,
in the step (1), the time for placing the glass in an indoor shade is 1 hour;
and/or, in the step (1), the baking temperature is 60 ℃ and the baking time is 0.5 hour.
Further, the method comprises the steps of,
in the step (2), the concentration of the honey water is 1-5 mill;
and/or in the step (2), the mass-volume ratio of the bletilla striata flowers to the honey water is 1g: (50-100) mL;
and/or, in the step (2), the infiltration time is 5-10 minutes.
Further, the method comprises the steps of,
in the step (2), the concentration of the honey water is 5 per mill;
and/or in the step (2), the mass-volume ratio of the bletilla striata flowers to the honey water is 1g:100mL;
and/or, in the step (2), the infiltration time is 5 minutes.
Further, in the step (3), the drying temperature is 50-70 ℃, and the flowers are dried until the water content of the flowers is 7%.
Further, in the step (3), the drying temperature is 60-70 ℃;
preferably, in step (3), the drying temperature is 60 ℃.
The invention also provides bletilla striata tea which is prepared by the preparation method.
In the invention, the indoor shade is the indoor shade, namely the indoor shade is placed at the place without direct sunlight and ventilation, and the temperature is 10-25 ℃.
The invention relates to bletilla striata flower tea and a preparation method thereof, which can comprehensively show beautiful flower shape and component taste of bletilla striata while not containing other biological raw materials, and the preparation method and required equipment are simple. In the manufacturing process, the defect that the single-type scented tea is often incomplete in structure, bitter and astringent and poor in taste is avoided in a concise mode.
In a word, the bletilla striata flower tea prepared by the preparation method disclosed by the invention not only can well retain the active ingredients in the bletilla striata flower, but also has good taste and complete flower shape, overcomes the problems of poor taste, bitter and astringent taste, incomplete tea shape, unattractive appearance and the like of the bletilla striata flower tea in the prior art, expands the economic value of the bletilla striata flower tea, and has good market prospect.
It should be apparent that, in light of the foregoing, various modifications, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.
The above-described aspects of the present invention will be described in further detail below with reference to specific embodiments in the form of examples. It should not be understood that the scope of the above subject matter of the present invention is limited to the following examples only. All techniques implemented based on the above description of the invention are within the scope of the invention.
Detailed Description
The materials and equipment used in the embodiments of the present invention are all known products and are obtained by purchasing commercially available products. Wherein,
example 1 preparation of scented tea
Collecting fresh purple-red bletilla striata flowers which are free of plant diseases and insect pests, free of mechanical damage and full of water for 3 days in early morning or in dusk, storing the flowers in a clean flower basket, rapidly removing dust by using clear water in the day, and manually removing defective flowers; the petals are softened after being placed in a shade room for about 1 hour, and immediately soaked in 5 per mill of honey water for 5 minutes (the mass volume ratio of the softened petals to the honey water is 1g to 100 mL); shaping the flowers, horizontally placing the flowers, and flattening the flowers into a horizontal flat shape by micro force; spreading rhizoma bletilla on the drying net, spreading white water absorbing paper under the flowers, and stacking the flowers to a thickness of about 5 cm; putting the drying net into a blast drying box, and performing blast drying at 70 ℃ for about 5 hours until the water content is about 7%; and taking out the flowers, and picking out defective flowers.
Example 2 preparation of the bletilla striata scented tea of the invention
Collecting fresh purple-red bletilla striata flowers which are free of plant diseases and insect pests, free of mechanical damage and full of water for 3 days in early morning or in dusk, storing the flowers in a clean flower basket, rapidly removing dust by using clear water in the day, and manually removing defective flowers; baking at 60deg.C for 30 min until the petals soften, immediately soaking in 5%o Mel water for 5 min (mass volume ratio of softened petals to Mel water is 1g:100 mL); shaping the flowers, horizontally placing the flowers, and flattening the flowers into a horizontal flat shape by micro force; spreading rhizoma bletilla on the drying net, spreading white water absorbing paper under the flowers, and stacking the flowers to a thickness of about 5 cm; putting the drying net into a blast drying box, and performing blast drying at 70 ℃ for about 5 hours until the water content is about 7%; and taking out the flowers, and picking out defective flowers.
Example 3 Effect of picking time on quality of Bletillae flower tea
The purple-red bletilla striata flowers were collected fresh, free of plant diseases and insect pests, free of mechanical damage, and full-open for 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, and 10 days, respectively, and the bletilla striata tea was prepared according to the method and the process parameters described in example 1. After the flowers were taken out, the defect-free and complete ratios of the flowers were counted, the complete ratio (%) of the flowers was calculated, 5 batches were processed in parallel, and the average value was calculated, and the results are shown in table 1.
TABLE 1 influence of picking time on quality of bletilla striata tea
The results show that: picking and preparing the bletilla striata flower within 3 days of full bloom of the bletilla striata flower, wherein the obtained camellia flower has high integrity rate which can reach more than 80 percent, and the utilization rate of the bletilla striata flower is high at the moment; the bletilla striata flower tea is picked and prepared after the bletilla striata flower is full-bloom for 3 days, the flower integrity rate is low, and the utilization rate of the bletilla striata flower is reduced. Wherein, the utilization rate of the flowers is highest when the bletilla flowers bloom for 3 days, the integrity rate of the flowers is best, and the prepared bletilla flower tea has the integrity rate of more than 90 percent.
Example 4 Effect of Bletillae flos species on Bletillae flower tea quality
During early morning or dusk, fresh and insect pest-free, mechanical injury-free, 3-day-full-bloom purple and pink bletilla flowers were collected, respectively, stored in clean baskets, and prepared according to the method and process parameters described in example 1, respectively. After defective flowers were picked, the content of anthocyanin, polysaccharide, total flavone and total phenol was examined by the method described in "influence of different drying methods on nutrient content and antioxidant Activity of Bletillae flowers" (Huang Jin, li Ya, lisha, etc., journal of Chinese Hospital pharmacy, 2017,37 (19): 1942-1966), and the results are shown in Table 2.
TABLE 2 influence of Bletillae flos species on Bletillae flower tea quality
The results show that: the bletilla striata flower tea prepared from the purple-red bletilla striata flower has the content of anthocyanin, polysaccharide, total flavone and total phenol which are obviously higher than those of the bletilla striata flower tea prepared from the purple-red bletilla striata flower, and has better quality.
Example 5 Effect of different drying methods on quality of Bletillae tea
During early-stage or dusk time, collecting fresh and purple-red bletilla flowers which are free of plant diseases and insect pests, free of mechanical damage and full of water for 3 days respectively, storing the flowers in a clean flower basket, quickly removing dust by using clear water in the day, and manually removing defective flowers; softening petals after cooling in the shade at room temperature for about 1 hour, and immediately soaking in 5%o of honey water for 5 minutes (the mass volume ratio of the softened petals to the honey water is 1g:100 mL); shaping the flowers, horizontally placing the flowers, and flattening the flowers into a horizontal flat shape by micro force; spreading rhizoma bletilla on the drying net, spreading white water absorbing paper under the flowers, and stacking the flowers to a thickness of about 5 cm; the drying net is put into a blast drying box, and blast drying is respectively carried out at 50 ℃,60 ℃, 70 ℃ and 100 ℃ until the water content is about 7%; and taking out the flowers, and picking out defective flowers. The content of anthocyanin, polysaccharide, total flavone and total phenol was examined by the method described in "influence of different drying methods on nutrient content and antioxidant Activity of bletilla striata" (Huang Jin, li Ya, lisha, etc., journal of Chinese Hospital pharmacy, 2017,37 (19): 1942-1966), and the results are shown in Table 3.
TABLE 3 influence of different drying methods on quality of rhizoma Bletillae scented tea
The results show that: when the blast drying temperature is 50-70 ℃, the obtained bletilla striata scented tea has higher anthocyanin, polysaccharide, total flavone and total phenol content. Wherein, when the forced air drying temperature is 50 ℃, the anthocyanin, the polysaccharide total phenol and other components in the bletilla striata tea are optimally reserved, and when the temperature is 60 ℃, the total flavone in the bletilla striata tea is maximally reserved. The content of active ingredients in the bletilla striata tea is reduced at 70 ℃ and above, and the content of active ingredients in the bletilla striata tea is obviously reduced at 80 ℃. Therefore, the drying temperature of the bletilla striata tea is not too high.
Example 6 Effect of different preparation Processes on Bletillae flower tea sensory
According to the preparation method of the example 1, the bletilla striata tea is prepared by changing the petal softening method, the picking time limit, the bletilla striata flower color (bletilla striata flower type) and the drying temperature respectively, and the sensory comprehensive evaluation of the bletilla striata tea is carried out. The evaluation is independently scored by 10 people with tea drinking habit of more than 5 years, and the combined score of the samples is obtained by taking the average value of each index and adding. The grading content comprises four aspects of color, fragrance, taste and tissue state, wherein each aspect is divided into three levels at most 10. (1) color: the color is pure: 9-10 minutes, the color is worse: 6-8 minutes, the color is very bad: less than 5 minutes. (2) fragrance: the fragrance is rich: 9-10 minutes, the fragrance is poor: 6-8 minutes, the fragrance is poor: less than 5 minutes. (3) mouthfeel: the taste is good: 9-10 minutes, and has poor taste: 6-8 minutes, and has poor taste: less than 5 minutes. (4) tissue state: clear and transparent: 9-10 minutes, and is relatively clear and transparent: 6-8 minutes, and has poor clarification and transparency: less than 5 minutes.
The sensory evaluation results of each group were as follows:
TABLE 4 influence of petal softening method on the sensory perception of scented tea
The sensory evaluation results show that: the sensory quality of the bletilla striata tea obtained by baking and softening at 60 ℃ is obviously superior to that of petals by an indoor shade placing and softening method.
TABLE 5 influence of picking time on the sensory of scented tea
From example 3 and the sensory evaluation results, it can be seen that: flowers within 3 days of bletilla are used as raw materials, the comprehensive score of the scented tea is below 30 minutes, and flowers after 3 days of opening are basically above 33 minutes, and the comprehensive sensory scores of the scented tea products are not quite different. The integrity rate of the bletilla striata flower tea prepared by the flowers of 1-3 days is over 80 percent by combining the flower shape statistics of the flower tea, and the third day is the highest. Therefore, the raw materials for preparing the bletilla striata flower tea are preferably flowers which bloom for 3 days.
TABLE 6 influence of Bletillae flos on the sensory properties of scented tea
From example 4 and the sensory evaluation results, it can be seen that: the tea products of the two color systems of rhizoma bletillae flowers have similar comprehensive sensory scores, and the single scores are different, and the tea products are mainly characterized in that the purple red flower tea is thicker in color, but slightly bitter in taste, clear in color and slightly light in taste. The difference of the two color systems should be mainly due to the difference of the content of active ingredients in tissues, and the two color systems of the bletilla striata tea has characteristics and is suitable for people with different tea drinking preferences.
TABLE 7 influence of drying temperature on the sensory of scented tea
From example 5 and the sensory evaluation results, it can be seen that: the comprehensive score of the scented tea is the lowest when the drying temperature is 80 ℃, and the multiple single scores are reduced mainly because the petals are burnt and pasty due to the higher temperature; the comprehensive scores of the bletilla striata tea obtained at 50-70 ℃ are higher, and the highest score is 60-70 ℃. In practical operation production, the time required for drying equivalent rhizoma bletillae petals at 60 ℃ and 70 ℃ is almost the same, and the drying temperature is the best from the viewpoint of saving energy consumption cost.
As can be seen by combining the above embodiments, the best preparation method of the obvious scented tea comprises the following steps: collecting fresh bletilla striata flowers which are free of plant diseases and insect pests, free of mechanical damage and full of flowers for 3 days in early morning or in dusk, storing the bletilla striata flowers in a clean flower basket, rapidly removing dust by using clear water in the day, and manually removing defective flowers; baking at 60deg.C for 30 min until the petals soften, immediately soaking in 5%o Mel water for 5 min (mass volume ratio of softened petals to Mel water is 1g:100 mL); shaping the flowers, horizontally placing the flowers, and flattening the flowers into a horizontal flat shape by micro force; spreading rhizoma bletilla on the drying net, spreading white water absorbing paper under the flowers, and stacking the flowers to a thickness of about 5 cm; putting the drying net into a blast drying box, and carrying out blast drying at 60 ℃ until the water content is about 7%; and taking out the flowers, and picking out defective flowers.
In conclusion, the bletilla striata flower tea prepared by the preparation method disclosed by the invention not only can well retain the active ingredients in the bletilla striata flower, but also is excellent in taste and complete in flower shape, overcomes the problems of poor taste, bitter and unsmooth taste, incomplete tea shape, unattractive appearance and the like of the bletilla striata flower tea in the prior art, expands the economic value of the bletilla striata flower tea, and has a good market prospect.
Claims (5)
1. A preparation method of rhizoma bletillae scented tea is characterized by comprising the following steps: it comprises the following steps:
(1) Dedusting rhizoma bletillae flowers, and softening petals after defective flowers are removed;
(2) Soaking flowers in honey water after softening;
(3) Drying the flowers after infiltration is finished, and obtaining the flower;
in the step (1), the bletilla striata flowers are flowers on day 3;
in the step (1), the dust removal is clear water dust removal;
in the step (1), the method for softening petals is baking; the baking temperature is 60 ℃, and the baking time is 0.5 hour;
in the step (2), the concentration of the honey water is 5 per mill;
in the step (2), the mass-volume ratio of the bletilla striata flowers to the honey water is 1g:100mL;
in the step (2), the infiltration time is 5 minutes;
in the step (3), the drying temperature is 50-70 ℃ and the flower is dried until the water content of the flower is 7%.
2. The method of manufacturing according to claim 1, characterized in that: in the step (1), the bletilla tuber flower is a mauve bletilla tuber flower or a pink bletilla tuber flower.
3. The method of manufacturing according to claim 1, characterized in that: in the step (3), the drying temperature is 60-70 ℃.
4. A method of preparation according to claim 3, characterized in that: in the step (3), the drying temperature is 60 ℃.
5. The bletilla striata flower tea is characterized in that: which is prepared by the preparation method according to any one of claims 1 to 4.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318708A (en) * | 2010-12-10 | 2012-01-18 | 杨军 | Preparation method of honeydew dendrobium nobile flower tea |
| CN106070863A (en) * | 2016-06-08 | 2016-11-09 | 宁洱众鑫生物科技有限公司 | A kind of Pseudobulbus Bletillae (Rhizoma Bletillae) scented tea and preparation method thereof |
| CN108552384A (en) * | 2018-06-13 | 2018-09-21 | 遵义湄潭天禾生物科技有限公司 | A kind of bletilla jasmine tea production method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318708A (en) * | 2010-12-10 | 2012-01-18 | 杨军 | Preparation method of honeydew dendrobium nobile flower tea |
| CN106070863A (en) * | 2016-06-08 | 2016-11-09 | 宁洱众鑫生物科技有限公司 | A kind of Pseudobulbus Bletillae (Rhizoma Bletillae) scented tea and preparation method thereof |
| CN108552384A (en) * | 2018-06-13 | 2018-09-21 | 遵义湄潭天禾生物科技有限公司 | A kind of bletilla jasmine tea production method |
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