CN112106850A - Preparation method of wintersweet flower flavored instant tea - Google Patents

Abstract

The invention provides a preparation method of wintersweet flower flavored instant tea, which comprises the following steps of spreading fresh leaves: spread out tealeaves and put on thin bamboo strips used for weaving pad, spread out time 6 ~ 12h, lightly turn over 1 ~ 2 times every 3h, protect green processing: the green protection treatment process is carried out in the process of spreading fresh leaves, when the fresh leaves are spread for 2 hours before fixation, green protection agent is matched and compared with the fresh tea leaves according to certain concentration to carry out green protection technical treatment, so that the green protection agent acts to generate a green protection effect, and the green protection treatment process is carried out by steam: carrying out enzyme deactivation by adopting a steam enzyme deactivation machine, wherein the water pressure of the steam enzyme deactivation is as follows: 0.1Mpa, steam amount: 180-210 kg/h, conveying speed: 150-180 m/min, the inclination is placed to the simplified body: 4-7, number of turns of the cylinder: 34-37 r/min, if the water content of the fresh leaves is higher, the steam amount should be controlled to the maximum: 270kg/h, conveying speed: 180-200 m/min, the placing gradient of the simplified body: 0-4, number of turns of the cylinder: 29-33 r/min. The method is convenient for fully blending the fragrance of wintersweet into the tea, and improves the processing quality of finished wintersweet instant tea.

Description

Preparation method of wintersweet flower flavored instant tea

Technical Field

The invention relates to the technical field of scented tea, and particularly relates to a preparation method of wintersweet flower flavored instant tea.

Background

The instant tea is a solid beverage tea which can be quickly dissolved in water. Finished tea, semi-finished tea, tea by-products or fresh leaves are used as raw materials, and the raw materials are processed into granular, powdery or flaky novel beverage which is easy to dissolve in water and has no tea residue through the technical processes of extraction, filtration, concentration, drying and the like, and the beverage has the advantages of convenient drinking and carrying, no pesticide residue and the like. The tea is divided into two types of pure tea and seasoning blended tea, and the pure tea is commonly instant black tea, instant green tea, instant Tieguanyin, instant oolong tea, instant jasmine tea, instant Pu' er tea and the like. The additive blended tea comprises sugar-containing black tea, green tea, oolong tea, lemon black tea, milk tea, and various fruit-flavored instant tea. At present, instant tea products are also released from several famous teas such as clovershrub, phoenix Dancong, Jinjunmei and the like.

The existing processing technology of instant tea is inconvenient for fully blending the fragrance of wintersweet into the tea, and the processing quality of finished products of wintersweet fragrant instant tea is influenced.

Disclosure of Invention

The invention provides a preparation method of wintersweet flower flavored instant tea, which is used for solving the problem that the processing quality of finished wintersweet flower flavored instant tea is influenced because the wintersweet flower flavored instant tea is not convenient to be fully blended into the tea by the processing technology of instant tea in the prior art.

The invention adopts the following technical scheme:

a preparation method of wintersweet flower flavored instant tea comprises the following steps:

(1) spreading fresh leaves: spreading the tea leaves on a thin bamboo strip cushion for 6-12 h, and slightly turning for 1-2 times every 3 h;

(2) green protection treatment: the green protection treatment process is carried out in the spreading process of the fresh leaves, and when the fresh leaves are spread for 2 hours before the fixation, the green protection agent is subjected to green protection technical treatment according to a certain concentration ratio to the fresh tea leaves, so that the green protection effect is generated;

(3) steam de-enzyming: carrying out enzyme deactivation by adopting a steam enzyme deactivation machine, wherein the water pressure of the steam enzyme deactivation is as follows: 0.1Mpa, steam amount: 180-210 kg/h, conveying speed: 150-180 m/min, the inclination is placed to the simplified body: 4-7, number of turns of the cylinder: 34-37 r/min, if the water content of the fresh leaves is higher, the steam amount should be controlled to the maximum: 270kg/h, conveying speed: 180-200 m/min, the placing gradient of the simplified body: 0-4, number of turns of the cylinder: 29-33 r/min;

(4) rolling: kneading by using a kneading machine, wherein the single-barrel leaf throwing amount is more suitable as 30kg, the pressure and the time are as follows, the tender leaves: about 15min, wherein the pressure is slightly pressed for 4min, the pressure is heavily pressed for 7min, the machine is off after the pressure is slightly pressed for 4min, and the old leaves are: pressing lightly for 5min and heavily for 10min, and pressing lightly for 5min to obtain tea juice, wherein the kneading degree is suitable for slightly rolling leaves and making tea juice ooze out, and kneading with hand to stick hands without agglomeration;

(5) deblocking and screening: the dried product is dry, uneven in humidity and not green in color if the rolled leaf tea juice is not deblocked due to the fact that the rolled leaf tea juice is seeped outwards, and the size of the sieved leaves is basically consistent, so that the color and the quality of the product are improved;

(6) fermentation: the temperature in the fermentation chamber is 25-28℃, the relative humidity is more than 95%, the spreading thickness is 6-8cm for the tender leaves and 8-10cm for the middle leaves, the fermentation time is 2.5-3 h, the fermentation time is 10-12cm for the old leaves, and the fermentation time is preferably 3.0-3.5 h;

(7) primary dehydration and drying: adopting a microwave drying method, wherein the microwave magnetron heating frequency is as follows: 1240MHz, microwave power: 5.1kW, emission power: 100% full power, conveyor width: 320mm, microwave time: 3.0-3.5min, primarily dehydrating and drying the leaves with the water content of 30-35%, spreading for cooling and moisture regaining at normal temperature, wherein the thickness of the spread leaves is 5 cm, and the spreading time is 20 min;

(8) fine dehydration and drying: adopting a microwave drying method, wherein the heating frequency of a microwave magnetron is as follows: 950MHz, microwave power: 5.1kW, emission power: 83% power, conveyor belt width: 320mm, microwave time: 1.8-2.0 rain. the fine dehydration degree is preferably that the water content of the dry tea is lower than 5%;

(9) scenting: mixing the spread and dried tea blanks, and scenting for 20-36 h;

(10) mixing: adopting crushing equipment designed and manufactured according to a straight rod hammering principle, wherein due to different tenderness of raw materials, the superfine crushing time is different, the older the raw materials are, the longer the crushing time is, the crushing equipment adopting the straight rod hammering principle is adopted, the crushing time is 30min, and adding wintersweet flower extract into tea leaves after the crushing is finished, wherein the ratio of the tea leaves to the wintersweet flower extract is 1: 0.1;

(11) membrane concentration and extraction: soaking the mixture of the tea leaves and the wintersweet flower extract in water, and removing water in the mixture of the tea leaves and the wintersweet flower extract by using a semipermeable membrane;

(12) and (3) drying a finished product: and (3) treating the water in the mixture of the tea leaves and the wintersweet flower extracting solution by using a dryer.

The invention has the following beneficial effects:

the fragrance of wintersweet is fully integrated into the tea, and the processing quality of finished wintersweet fragrance instant tea is improved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.

Example one

A preparation method of wintersweet flower flavored instant tea comprises the following steps:

(1) spreading fresh leaves: spreading the tea leaves on a bamboo strip mat for 6h, and slightly turning over for 1 time every 3 h;

(2) green protection treatment: the green protection treatment process is carried out in the spreading process of the fresh leaves, and when the fresh leaves are spread for 2 hours before the fixation, the green protection agent is subjected to green protection technical treatment according to a certain concentration ratio to the fresh tea leaves, so that the green protection effect is generated;

(3) steam de-enzyming: carrying out enzyme deactivation by adopting a steam enzyme deactivation machine, wherein the water pressure of the steam enzyme deactivation is as follows: 0.1Mpa, steam amount: 180kg/h, conveying speed: 150m/min, the inclination of the cylinder placement: 5, number of barrel turns: 34r/min, if the water content of the fresh leaves is higher, the steam amount should be controlled to the maximum: 270kg/h, conveying speed: 180m/min, the inclination of the cylinder placement: 3, number of barrel turns: 29 r/min;

(4) rolling: kneading by using a kneading machine, wherein the single-barrel leaf throwing amount is more suitable as 30kg, the pressure and the time are as follows, the tender leaves: about 15min, wherein the pressure is slightly pressed for 4min, the pressure is heavily pressed for 7min, the machine is off after the pressure is slightly pressed for 4min, and the old leaves are: pressing lightly for 5min and heavily for 10min, and pressing lightly for 5min to obtain tea juice, wherein the kneading degree is suitable for slightly rolling leaves and making tea juice ooze out, and kneading with hand to stick hands without agglomeration;

(5) deblocking and screening: the dried product is dry, uneven in humidity and not green in color if the rolled leaf tea juice is not deblocked due to the fact that the rolled leaf tea juice is seeped outwards, and the size of the sieved leaves is basically consistent, so that the color and the quality of the product are improved;

(6) fermentation: the temperature in the fermentation chamber is 26℃, the relative humidity is more than 95%, the spreading thickness is 6-8cm for the tender leaves and 8-10cm for the middle leaves, the fermentation time is 2.5h, the fermentation time is 10-12cm for the old leaves, and the fermentation time is preferably 3.5 h;

(7) primary dehydration and drying: adopting a microwave drying method, wherein the microwave magnetron heating frequency is as follows: 1240MHz, microwave power: 5.1kW, emission power: 100% full power, conveyor width: 320mm, microwave time: 3.5min, primarily dehydrating and drying the leaves, wherein the water content is 35%, spreading for cooling and moisture regaining under the condition of normal temperature, and the spreading thickness of the leaves is 5 cm, and the spreading time is 20 min;

(8) fine dehydration and drying: adopting a microwave drying method, wherein the heating frequency of a microwave magnetron is as follows: 950MHz, microwave power: 5.1kW, emission power: 83% power, conveyor belt width: 320mm, microwave time: 1.8rain. the degree of fine dehydration is preferably that the water content of the dry tea is lower than 5%;

(9) scenting: mixing the spread and dried tea blank, and scenting for 26 h;

(10) mixing: adopting crushing equipment designed and manufactured according to a straight rod hammering principle, wherein due to different tenderness of raw materials, the superfine crushing time is different, the older the raw materials are, the longer the crushing time is, the crushing equipment adopting the straight rod hammering principle is adopted, the crushing time is 30min, and adding wintersweet flower extract into tea leaves after the crushing is finished, wherein the ratio of the tea leaves to the wintersweet flower extract is 1: 0.1;

(11) membrane concentration and extraction: soaking the mixture of the tea leaves and the wintersweet flower extract in water, and removing water in the mixture of the tea leaves and the wintersweet flower extract by using a semipermeable membrane;

(12) and (3) drying a finished product: and (3) treating the water in the mixture of the tea leaves and the wintersweet flower extracting solution by using a dryer.

Example two

A preparation method of wintersweet flower flavored instant tea comprises the following steps:

(1) spreading fresh leaves: spreading tea leaves on a bamboo strip mat for 9h, and slightly turning for 2 times every 3 h;

(2) green protection treatment: the green protection treatment process is carried out in the spreading process of the fresh leaves, and when the fresh leaves are spread for 2 hours before the fixation, the green protection agent is subjected to green protection technical treatment according to a certain concentration ratio to the fresh tea leaves, so that the green protection effect is generated;

(3) steam de-enzyming: carrying out enzyme deactivation by adopting a steam enzyme deactivation machine, wherein the water pressure of the steam enzyme deactivation is as follows: 0.1Mpa, steam amount: 180kg/h, conveying speed: 150m/min, the inclination of the cylinder placement: 5, number of barrel turns: 34r/min, if the water content of the fresh leaves is higher, the steam amount should be controlled to the maximum: 270kg/h, conveying speed: 180m/min, the inclination of the cylinder placement: 3, number of barrel turns: 29 r/min;

(4) rolling: kneading by using a kneading machine, wherein the single-barrel leaf throwing amount is more suitable as 30kg, the pressure and the time are as follows, the tender leaves: about 15min, wherein the pressure is slightly pressed for 4min, the pressure is heavily pressed for 7min, the machine is off after the pressure is slightly pressed for 4min, and the old leaves are: pressing lightly for 5min and heavily for 10min, and pressing lightly for 5min to obtain tea juice, wherein the kneading degree is suitable for slightly rolling leaves and making tea juice ooze out, and kneading with hand to stick hands without agglomeration;

(5) deblocking and screening: the dried product is dry, uneven in humidity and not green in color if the rolled leaf tea juice is not deblocked due to the fact that the rolled leaf tea juice is seeped outwards, and the size of the sieved leaves is basically consistent, so that the color and the quality of the product are improved;

(6) fermentation: the temperature in the fermentation chamber is 26℃, the relative humidity is more than 95%, the spreading thickness is 6-8cm for the tender leaves and 8-10cm for the middle leaves, the fermentation time is 2.8h, the fermentation time is 10-12cm for the old leaves, and the fermentation time is preferably 3.5 h;

(7) primary dehydration and drying: adopting a microwave drying method, wherein the microwave magnetron heating frequency is as follows: 1240MHz, microwave power: 5.1kW, emission power: 100% full power, conveyor width: 320mm, microwave time: 3.5min, primarily dehydrating and drying the leaves, wherein the water content is 35%, spreading for cooling and moisture regaining under the condition of normal temperature, and the spreading thickness of the leaves is 5 cm, and the spreading time is 20 min;

(8) fine dehydration and drying: adopting a microwave drying method, wherein the heating frequency of a microwave magnetron is as follows: 950MHz, microwave power: 5.1kW, emission power: 83% power, conveyor belt width: 320mm, microwave time: 1.8rain. the degree of fine dehydration is preferably that the water content of the dry tea is lower than 5%;

(9) scenting: mixing the spread and dried tea blank, and scenting for 28 h;

(10) mixing: adopting crushing equipment designed and manufactured according to a straight rod hammering principle, wherein due to different tenderness of raw materials, the superfine crushing time is different, the older the raw materials are, the longer the crushing time is, the crushing equipment adopting the straight rod hammering principle is adopted, the crushing time is 30min, and adding wintersweet flower extract into tea leaves after the crushing is finished, wherein the ratio of the tea leaves to the wintersweet flower extract is 1: 0.1;

(11) membrane concentration and extraction: soaking the mixture of the tea leaves and the wintersweet flower extract in water, and removing water in the mixture of the tea leaves and the wintersweet flower extract by using a semipermeable membrane;

(12) and (3) drying a finished product: and (3) treating the water in the mixture of the tea leaves and the wintersweet flower extracting solution by using a dryer.

EXAMPLE III

A preparation method of wintersweet flower flavored instant tea comprises the following steps:

(1) spreading fresh leaves: spreading the tea leaves on a bamboo strip mat for 8h, and slightly turning over for 1 time every 3 h;

(2) green protection treatment: the green protection treatment process is carried out in the spreading process of the fresh leaves, and when the fresh leaves are spread for 2 hours before the fixation, the green protection agent is subjected to green protection technical treatment according to a certain concentration ratio to the fresh tea leaves, so that the green protection effect is generated;

(3) steam de-enzyming: carrying out enzyme deactivation by adopting a steam enzyme deactivation machine, wherein the water pressure of the steam enzyme deactivation is as follows: 0.1Mpa, steam amount: 180kg/h, conveying speed: 150m/min, the inclination of the cylinder placement: 6, number of barrel turns: 34r/min, if the water content of the fresh leaves is higher, the steam amount should be controlled to the maximum: 270kg/h, conveying speed: 180m/min, the inclination of the cylinder placement: 2, number of barrel turns: 29 r/min;

(4) rolling: kneading by using a kneading machine, wherein the single-barrel leaf throwing amount is more suitable as 30kg, the pressure and the time are as follows, the tender leaves: about 15min, wherein the pressure is slightly pressed for 4min, the pressure is heavily pressed for 7min, the machine is off after the pressure is slightly pressed for 4min, and the old leaves are: pressing lightly for 5min and heavily for 10min, and pressing lightly for 5min to obtain tea juice, wherein the kneading degree is suitable for slightly rolling leaves and making tea juice ooze out, and kneading with hand to stick hands without agglomeration;

(5) deblocking and screening: the dried product is dry, uneven in humidity and not green in color if the rolled leaf tea juice is not deblocked due to the fact that the rolled leaf tea juice is seeped outwards, and the size of the sieved leaves is basically consistent, so that the color and the quality of the product are improved;

(6) fermentation: the temperature in the fermentation chamber is 26℃, the relative humidity is more than 95%, the spreading thickness is 6-8cm for the tender leaves and 8-10cm for the middle leaves, the fermentation time is 2.5h, the fermentation time is 10-12cm for the old leaves, and the fermentation time is preferably 3.0 h;

(7) primary dehydration and drying: adopting a microwave drying method, wherein the microwave magnetron heating frequency is as follows: 1240MHz, microwave power: 5.1kW, emission power: 100% full power, conveyor width: 320mm, microwave time: 3.5min, primarily dehydrating and drying the leaves, wherein the water content is 35%, spreading for cooling and moisture regaining under the condition of normal temperature, and the spreading thickness of the leaves is 5 cm, and the spreading time is 20 min;

(8) fine dehydration and drying: adopting a microwave drying method, wherein the heating frequency of a microwave magnetron is as follows: 950MHz, microwave power: 5.1kW, emission power: 83% power, conveyor belt width: 320mm, microwave time: 1.8rain. the degree of fine dehydration is preferably that the water content of the dry tea is lower than 5%;

(9) scenting: mixing the spread and dried tea blank, and scenting for 26 h;

(10) mixing: adopting crushing equipment designed and manufactured according to a straight rod hammering principle, wherein due to different tenderness of raw materials, the superfine crushing time is different, the older the raw materials are, the longer the crushing time is, the crushing equipment adopting the straight rod hammering principle is adopted, the crushing time is 30min, and adding wintersweet flower extract into tea leaves after the crushing is finished, wherein the ratio of the tea leaves to the wintersweet flower extract is 1: 0.1;

(11) membrane concentration and extraction: soaking the mixture of the tea leaves and the wintersweet flower extract in water, and removing water in the mixture of the tea leaves and the wintersweet flower extract by using a semipermeable membrane;

(12) and (3) drying a finished product: and (3) treating the water in the mixture of the tea leaves and the wintersweet flower extracting solution by using a dryer.

Example four

A preparation method of wintersweet flower flavored instant tea comprises the following steps:

(1) spreading fresh leaves: spreading the tea leaves on a bamboo strip mat for 12h, and slightly turning over for 1 time every 3 h;

(2) green protection treatment: the green protection treatment process is carried out in the spreading process of the fresh leaves, and when the fresh leaves are spread for 2 hours before the fixation, the green protection agent is subjected to green protection technical treatment according to a certain concentration ratio to the fresh tea leaves, so that the green protection effect is generated;

(3) steam de-enzyming: carrying out enzyme deactivation by adopting a steam enzyme deactivation machine, wherein the water pressure of the steam enzyme deactivation is as follows: 0.1Mpa, steam amount: 180kg/h, conveying speed: 150m/min, the inclination of the cylinder placement: 7, number of barrel turns: 34r/min, if the water content of the fresh leaves is higher, the steam amount should be controlled to the maximum: 270kg/h, conveying speed: 180m/min, the inclination of the cylinder placement: 4, number of barrel turns: 29 r/min;

(4) rolling: kneading by using a kneading machine, wherein the single-barrel leaf throwing amount is more suitable as 30kg, the pressure and the time are as follows, the tender leaves: about 15min, wherein the pressure is slightly pressed for 4min, the pressure is heavily pressed for 7min, the machine is off after the pressure is slightly pressed for 4min, and the old leaves are: pressing lightly for 5min and heavily for 10min, and pressing lightly for 5min to obtain tea juice, wherein the kneading degree is suitable for slightly rolling leaves and making tea juice ooze out, and kneading with hand to stick hands without agglomeration;

(5) deblocking and screening: the dried product is dry, uneven in humidity and not green in color if the rolled leaf tea juice is not deblocked due to the fact that the rolled leaf tea juice is seeped outwards, and the size of the sieved leaves is basically consistent, so that the color and the quality of the product are improved;

(6) fermentation: the temperature in the fermentation chamber is 26℃, the relative humidity is more than 95%, the spreading thickness is 6-8cm for the tender leaves and 8-10cm for the middle leaves, the fermentation time is 2.5h, the fermentation time is 10-12cm for the old leaves, and the fermentation time is preferably 3.5 h;

(7) primary dehydration and drying: adopting a microwave drying method, wherein the microwave magnetron heating frequency is as follows: 1240MHz, microwave power: 5.1kW, emission power: 100% full power, conveyor width: 320mm, microwave time: 3.5min, primarily dehydrating and drying the leaves, wherein the water content is 35%, spreading for cooling and moisture regaining under the condition of normal temperature, and the spreading thickness of the leaves is 5 cm, and the spreading time is 20 min;

(8) fine dehydration and drying: adopting a microwave drying method, wherein the heating frequency of a microwave magnetron is as follows: 950MHz, microwave power: 5.1kW, emission power: 83% power, conveyor belt width: 320mm, microwave time: 1.8rain. the degree of fine dehydration is preferably that the water content of the dry tea is lower than 5%;

(9) scenting: mixing the spread and dried tea blank, and scenting for 27 h;

(10) mixing: adopting crushing equipment designed and manufactured according to a straight rod hammering principle, wherein due to different tenderness of raw materials, the superfine crushing time is different, the older the raw materials are, the longer the crushing time is, the crushing equipment adopting the straight rod hammering principle is adopted, the crushing time is 30min, and adding wintersweet flower extract into tea leaves after the crushing is finished, wherein the ratio of the tea leaves to the wintersweet flower extract is 1: 0.1;

(11) membrane concentration and extraction: soaking the mixture of the tea leaves and the wintersweet flower extract in water, and removing water in the mixture of the tea leaves and the wintersweet flower extract by using a semipermeable membrane;

(12) and (3) drying a finished product: and (3) treating the water in the mixture of the tea leaves and the wintersweet flower extracting solution by using a dryer.

EXAMPLE five

A preparation method of wintersweet flower flavored instant tea comprises the following steps:

(1) spreading fresh leaves: spreading the tea leaves on a bamboo strip mat for 8h, and slightly turning over for 1 time every 3 h;

(2) green protection treatment: the green protection treatment process is carried out in the spreading process of the fresh leaves, and when the fresh leaves are spread for 2 hours before the fixation, the green protection agent is subjected to green protection technical treatment according to a certain concentration ratio to the fresh tea leaves, so that the green protection effect is generated;

(3) steam de-enzyming: carrying out enzyme deactivation by adopting a steam enzyme deactivation machine, wherein the water pressure of the steam enzyme deactivation is as follows: 0.1Mpa, steam amount: 180kg/h, conveying speed: 150m/min, the inclination of the cylinder placement: 5, number of barrel turns: 34r/min, if the water content of the fresh leaves is higher, the steam amount should be controlled to the maximum: 270kg/h, conveying speed: 180m/min, the inclination of the cylinder placement: 3, number of barrel turns: 29 r/min;

(4) rolling: kneading by using a kneading machine, wherein the single-barrel leaf throwing amount is more suitable as 30kg, the pressure and the time are as follows, the tender leaves: about 15min, wherein the pressure is slightly pressed for 4min, the pressure is heavily pressed for 7min, the machine is off after the pressure is slightly pressed for 4min, and the old leaves are: pressing lightly for 5min and heavily for 10min, and pressing lightly for 5min to obtain tea juice, wherein the kneading degree is suitable for slightly rolling leaves and making tea juice ooze out, and kneading with hand to stick hands without agglomeration;

(5) deblocking and screening: the dried product is dry, uneven in humidity and not green in color if the rolled leaf tea juice is not deblocked due to the fact that the rolled leaf tea juice is seeped outwards, and the size of the sieved leaves is basically consistent, so that the color and the quality of the product are improved;

(6) fermentation: the temperature in the fermentation chamber is 28℃, the relative humidity is more than 95%, the spreading thickness is 6-8cm for tender leaves and 8-10cm for middle-grade leaves, the fermentation time is 2.5h, the fermentation time is 10-12cm for old leaves, and the fermentation time is preferably 3.2 h;

(7) primary dehydration and drying: adopting a microwave drying method, wherein the microwave magnetron heating frequency is as follows: 1240MHz, microwave power: 5.1kW, emission power: 100% full power, conveyor width: 320mm, microwave time: 3.5min, primarily dehydrating and drying the leaves, wherein the water content is 35%, spreading for cooling and moisture regaining under the condition of normal temperature, and the spreading thickness of the leaves is 5 cm, and the spreading time is 20 min;

(8) fine dehydration and drying: adopting a microwave drying method, wherein the heating frequency of a microwave magnetron is as follows: 950MHz, microwave power: 5.1kW, emission power: 83% power, conveyor belt width: 320mm, microwave time: 1.8rain. the degree of fine dehydration is preferably that the water content of the dry tea is lower than 5%;

(9) scenting: mixing the spread and dried tea blank, and scenting for 26 h;

(10) mixing: adopting crushing equipment designed and manufactured according to a straight rod hammering principle, wherein due to different tenderness of raw materials, the superfine crushing time is different, the older the raw materials are, the longer the crushing time is, the crushing equipment adopting the straight rod hammering principle is adopted, the crushing time is 30min, and adding wintersweet flower extract into tea leaves after the crushing is finished, wherein the ratio of the tea leaves to the wintersweet flower extract is 1: 0.1;

(11) membrane concentration and extraction: soaking the mixture of the tea leaves and the wintersweet flower extract in water, and removing water in the mixture of the tea leaves and the wintersweet flower extract by using a semipermeable membrane;

(12) and (3) drying a finished product: and (3) treating the water in the mixture of the tea leaves and the wintersweet flower extracting solution by using a dryer.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (1)

1. A preparation method of wintersweet flower flavored instant tea is characterized by comprising the following steps:

(1) spreading fresh leaves: spreading the tea leaves on a thin bamboo strip cushion for 6-12 h, and slightly turning for 1-2 times every 3 h;

(2) green protection treatment: the green protection treatment process is carried out in the spreading process of the fresh leaves, and when the fresh leaves are spread for 2 hours before the fixation, the green protection agent is subjected to green protection technical treatment according to a certain concentration ratio to the fresh tea leaves, so that the green protection effect is generated;

(3) steam de-enzyming: carrying out enzyme deactivation by adopting a steam enzyme deactivation machine, wherein the water pressure of the steam enzyme deactivation is as follows: 0.1Mpa, steam amount: 180-210 kg/h, conveying speed: 150-180 m/min, the inclination is placed to the simplified body: 4-7, number of turns of the cylinder: 34-37 r/min, if the water content of the fresh leaves is higher, the steam amount should be controlled to the maximum: 270kg/h, conveying speed: 180-200 m/min, the placing gradient of the simplified body: 0-4, number of turns of the cylinder: 29-33 r/min;

(4) rolling: kneading by using a kneading machine, wherein the single-barrel leaf throwing amount is more suitable as 30kg, the pressure and the time are as follows, the tender leaves: about 15min, wherein the pressure is slightly pressed for 4min, the pressure is heavily pressed for 7min, the machine is off after the pressure is slightly pressed for 4min, and the old leaves are: pressing lightly for 5min and heavily for 10min, and pressing lightly for 5min to obtain tea juice, wherein the kneading degree is suitable for slightly rolling leaves and making tea juice ooze out, and kneading with hand to stick hands without agglomeration;

(5) deblocking and screening: the dried product is dry, uneven in humidity and not green in color if the rolled leaf tea juice is not deblocked due to the fact that the rolled leaf tea juice is seeped outwards, and the size of the sieved leaves is basically consistent, so that the color and the quality of the product are improved;

(6) fermentation: the temperature in the fermentation chamber is 25-28℃, the relative humidity is more than 95%, the spreading thickness is 6-8cm for the tender leaves and 8-10cm for the middle leaves, the fermentation time is 2.5-3 h, the fermentation time is 10-12cm for the old leaves, and the fermentation time is preferably 3.0-3.5 h;

(7) primary dehydration and drying: adopting a microwave drying method, wherein the microwave magnetron heating frequency is as follows: 1240MHz, microwave power: 5.1kW, emission power: 100% full power, conveyor width: 320mm, microwave time: 3.0-3.5min, primarily dehydrating and drying the leaves with the water content of 30-35%, spreading for cooling and moisture regaining at normal temperature, wherein the thickness of the spread leaves is 5 cm, and the spreading time is 20 min;

(8) fine dehydration and drying: adopting a microwave drying method, wherein the heating frequency of a microwave magnetron is as follows: 950MHz, microwave power: 5.1kW, emission power: 83% power, conveyor belt width: 320mm, microwave time: 1.8-2.0 rain. the fine dehydration degree is preferably that the water content of the dry tea is lower than 5%;

(9) scenting: mixing the spread and dried tea blanks, and scenting for 20-36 h;

(10) mixing: adopting crushing equipment designed and manufactured according to a straight rod hammering principle, wherein due to different tenderness of raw materials, the superfine crushing time is different, the older the raw materials are, the longer the crushing time is, the crushing equipment adopting the straight rod hammering principle is adopted, the crushing time is 30min, and adding wintersweet flower extract into tea leaves after the crushing is finished, wherein the ratio of the tea leaves to the wintersweet flower extract is 1: 0.1;

(11) membrane concentration and extraction: soaking the mixture of the tea leaves and the wintersweet flower extract in water, and removing water in the mixture of the tea leaves and the wintersweet flower extract by using a semipermeable membrane;

(12) and (3) drying a finished product: and (3) treating the water in the mixture of the tea leaves and the wintersweet flower extracting solution by using a dryer.