CN112155092A - Grapefruit scented tea and preparation method thereof - Google Patents
Grapefruit scented tea and preparation method thereof Download PDFInfo
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- 235000009569 green tea Nutrition 0.000 claims description 15
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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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
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- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The invention belongs to the technical field of grapefruit tea production, and particularly relates to grapefruit tea and a preparation method thereof, aiming at the problems that the yield of mature grapefruit flowers is not high when the existing grapefruit tea is produced, and the grapefruit flowers are discarded after cellaring in the traditional grapefruit tea production process, so that the grapefruit flowers are wasted, and the production cost is increased, wherein the grapefruit tea comprises the following raw materials in parts by weight: 80-120 parts of shaddock flower petals and 160-200 parts of tea embryos; the production process of the grapefruit tea comprises the following steps: s1, flower treatment; s2, preparing tea embryos; s3, preparing raw materials; s4, carrying out cellar flower blending; s5, dissipating heat through the flower; s6, flowering; and S7, packaging. The grapefruit scented tea and the preparation method thereof provided by the invention have the advantages of fresh and cool mouthfeel, clear soup color, yellow green and bright color and strong fragrance, and meanwhile, the production process is simple, so that the grapefruit flower can be fully utilized, the overall production cost is reduced, and the grapefruit scented tea has a larger profit margin and a larger development prospect.
Description
Technical Field
The invention relates to the technical field of grapefruit scented tea production, and particularly relates to grapefruit scented tea and a preparation method thereof.
Background
The flos Citri Grandis has effects of regulating qi-flowing, dispersing stagnated liver qi, regulating stomach function, eliminating phlegm, clearing heart fire, moistening lung, removing liver fire, improving eyesight, and relieving pain. The pomelo is honored as one of four famous fruits in China in the world, and particularly recent medical research proves that the pomelo has certain curative effect on preventing and treating cardiovascular diseases such as coronary heart disease and the like, and is recommended to be health-care food. The pomelo flower not only has the health-care pharmacological efficacy of the pomelo, but also has the effects of growing hair, moistening dryness and beautifying. The tea scented by the grapefruit flower is called grapefruit scented tea, and the grapefruit scented tea is known as the king of scented tea due to the high quality of the grapefruit scented tea.
The pomelo has a short flowering phase, and is generally open in the late 3 to 4 months of the year. The fresh flower used for scenting the grapefruit scented tea is required to grow mature, large and full, white in color, elegant in fragrance and free of impurities. It is better to harvest in the morning of the day, and should be released or slightly opened, and the times of rain bloom and already opened are the following. The pomelo flower tea is characterized in that a pomelo flower is taken as one of daily edible fruits, but the pomelo flower needs to be removed when the flower and the fruit are thinned, so that the pomelo flower is discarded to cause waste, the yield of the mature pomelo flower is not high, and the pomelo flower is discarded after being cellared in the traditional pomelo tea making process, so that the pomelo flower is wasted, the production cost is improved, and based on the statement, the invention provides the pomelo flower tea and the preparation method thereof.
Disclosure of Invention
The invention aims to solve the defects that the yield of mature grapefruit flowers is low, and the grapefruit flowers are discarded after cellar processing in the traditional grapefruit tea making process, so that the grapefruit flowers are wasted, and provides grapefruit flower tea and a preparation method thereof.
The grapefruit flower tea comprises the following raw materials in parts by weight: 80-120 parts of shaddock flower petals and 160-200 parts of tea embryos.
Preferably, the feed is characterized by comprising the following raw materials in parts by weight: 80 parts of shaddock flower petals and 160 parts of tea embryos.
Preferably, 100 parts of shaddock flower petals and 180 parts of tea embryos.
Preferably, 120 parts of shaddock flower petals and 200 parts of tea embryos.
The invention also provides a production process of the grapefruit tea, which comprises the following steps:
s1, flower treatment: cleaning the shaddock flowers which just enter the factory, spreading the cleaned shaddock flowers on a clean and ventilated airing mesh screen to dry the surface moisture of the petals, then selecting and collecting the petals, removing the shaddock flowers which are not fresh, damaged by insects and deteriorated, removing the flower bases, and separating the petals and the flower cores of the shaddock flowers for later use;
s2, tea embryo preparation: picking fresh tea buds, one bud and one leaf and two leaves of the fresh tea to be subjected to enzyme deactivation, rolling and drying to obtain baked green tea, drying the baked green tea at 100 ℃ for 10-12 minutes by reheating, spreading and drying tea embryos for 30 minutes to regain moisture, drying the tea embryos by reheating again until the moisture content of the tea is 5-6.5%, spreading and drying the tea when the aroma of the shaddock flower is volatilized, and keeping the temperature of the tea embryos at 20-27 ℃ for later use after spreading and drying the tea embryos;
s3, preparing raw materials: weighing the shaddock flower petals processed in the step S1 and the tea embryos processed in the step S2 according to 80-120 parts of the shaddock flower petals and 160-200 parts of the tea embryos for later use;
s4, cellar splicing: and (4) uniformly mixing the raw materials weighed in the step (S3), storing in a cellar with the thickness of 24-35 cm, covering the tea embryo with the thickness of 1 cm, and keeping the temperature of the cellar at 30-40 ℃ for cellar making for 10-14 hours.
S5, heat dissipation through flowers: after the cellaring is completed, 10-14 hours are needed for one cellaring, the flower ventilation and heat dissipation are carried out when the temperature of the mixture of the petals and the tea blank rises to 39-40 ℃, the mixture of the petals and the tea blank is spread and cooled for about half an hour, and the cellaring and continuous scenting are carried out when the temperature drops to below 30 ℃.
S6, flowering: after the step S5, screening and separating the shaddock flower petals and the wet tea embryo after 5 hours, and drying the tea embryo until the moisture content is 5-6.5% to obtain first-class shaddock flower tea; and (3) performing secondary cellar firing on the shaddock flower petals and the tea embryo processed in the step (2), namely repeating the steps S4 and S5, and drying to obtain the second-class shaddock flower tea.
S7, packaging: timely metering and packaging the first-class grapefruit scented tea in the step S6 to avoid fragrance loss; and (5) timely metering and packaging the second-class grapefruit scented tea in the step S6 to avoid fragrance loss.
Preferably, the tea leaves used for making the tea embryo in the step S3 are any one of black tea, green tea and Liuan Guapian.
Preferably, the ratio of the tea embryo and the grapefruit flower petal subjected to secondary cellar firing in the step S5 is 1: 1.
Preferably, in the shaddock flower petals and the tea embryo weighed in the step S3, the ratio of the shaddock flower petals is 50-55%.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the grapefruit scented tea and the preparation method thereof, first-class grapefruit scented tea and second-class scented tea are obtained through primary cellar making and secondary cellar making, grapefruit flower resources are fully utilized, and grapefruit scented tea with different grades and first-class and second-class qualities is obtained, so that the production cost of the grapefruit scented tea is greatly reduced, the production efficiency and the yield of the grapefruit tea are improved, the source and the flow of factories are opened, second-class grapefruit scented tea is expanded, applicable crowds are expanded, and the sales market of the grapefruit scented tea is expanded;
2. in the grapefruit tea provided by the invention, the first-class grapefruit tea has clear soup color, yellow green and bright color, mellow taste, strong aroma and sweet aftertaste, and the second-class grapefruit tea contains grapefruit flower petals, has clear soup color, is light green and glossy at the bottom of tea leaves, has mellow taste and is sweet in mouth;
3. the production process of the grapefruit scented tea provided by the invention is simple, is similar to the traditional scented tea process, the production tool technology is mature, the overall production cost is reduced, the stability of the grapefruit scented tea is ensured, the waste of grapefruit flowers is avoided, the fragrance of the grapefruit scented tea is greatly reserved by maintaining the spreading and drying temperature of tea embryos, and the quality of the grapefruit scented tea is ensured;
4. the grapefruit scented tea provided by the invention has good pharmacological action, can help qi and blood circulation to be smooth, moisten lung and clear intestines, help digestion, remove phlegm and quench thirst, improve stomach cold and pain and other effects, and is beneficial to human health.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
The invention provides grapefruit scented tea which comprises the following raw materials in parts by weight: 80 parts of shaddock flower petals and 160 parts of tea embryos.
The production process comprises the following steps:
s1, flower treatment: cleaning the shaddock flowers which just enter the factory, spreading the cleaned shaddock flowers on a clean and ventilated airing mesh screen to dry the surface moisture of the petals, then selecting and collecting the petals, removing the shaddock flowers which are not fresh, damaged by insects and deteriorated, removing the flower bases, and separating the petals and the flower cores of the shaddock flowers for later use;
s2, tea embryo preparation: picking fresh tea buds, one bud and one leaf and two leaves of the fresh tea to be subjected to enzyme deactivation, rolling and drying to obtain baked green tea, drying the baked green tea at 100 ℃ for 10-12 minutes by reheating, spreading and drying tea embryos for 30 minutes to regain moisture, drying the tea embryos by reheating again until the moisture content of the tea is 5-6.5%, spreading and drying the tea when the aroma of the shaddock flower is volatilized, and keeping the temperature of the tea embryos at 20-27 ℃ for later use after spreading and drying the tea embryos;
s3, preparing raw materials: weighing the shaddock flower petals processed in the step S1 and the tea embryos processed in the step S2 according to 80 parts of the shaddock flower petals and 80 parts of the tea embryos for later use;
s4, cellar splicing: and (4) uniformly mixing the raw materials weighed in the step (S3), storing in a cellar with the thickness of 24-35 cm, covering the tea embryo with the thickness of 1 cm, and keeping the temperature of the cellar at 30-40 ℃ for cellar making for 10-14 hours.
S5, heat dissipation through flowers: after the cellaring is completed, 10-14 hours are needed for one cellaring, the flower ventilation and heat dissipation are carried out when the temperature of the mixture of the petals and the tea blank rises to 39-40 ℃, the mixture of the petals and the tea blank is spread and cooled for about half an hour, and the cellaring and continuous scenting are carried out when the temperature drops to below 30 ℃.
S6, flowering: after the step S5, screening and separating the shaddock flower petals and the wet tea embryo after 5 hours, and drying the tea embryo until the moisture content is 5-6.5% to obtain first-class shaddock flower tea; and (3) performing secondary cellar firing on the shaddock flower petals and the tea embryo processed in the step (2), namely repeating the steps S4 and S5, and drying to obtain the second-class shaddock flower tea.
S7, packaging: timely metering and packaging the first-class grapefruit scented tea in the step S6 to avoid fragrance loss; and (5) timely metering and packaging the second-class grapefruit scented tea in the step S6 to avoid fragrance loss.
In the present invention, the tea leaves for making the tea embryo in the step S3 are any one of black tea, green tea and Liuan Guapian, the ratio of the tea embryo and the grapefruit flower petals for performing the secondary cellar fermentation in the step S5 is 1:1, and the ratio of the grapefruit flower petals to the tea embryo weighed in the step S3 is 50-55%.
Example two
The invention provides grapefruit scented tea which comprises the following raw materials in parts by weight: 100 parts of shaddock flower petals and 180 parts of tea embryos.
The production process comprises the following steps:
s1, flower treatment: cleaning the shaddock flowers which just enter the factory, spreading the cleaned shaddock flowers on a clean and ventilated airing mesh screen to dry the surface moisture of the petals, then selecting and collecting the petals, removing the shaddock flowers which are not fresh, damaged by insects and deteriorated, removing the flower bases, and separating the petals and the flower cores of the shaddock flowers for later use;
s2, tea embryo preparation: picking fresh tea buds, one bud and one leaf and two leaves of the fresh tea to be subjected to enzyme deactivation, rolling and drying to obtain baked green tea, drying the baked green tea at 100 ℃ for 10-12 minutes by reheating, spreading and drying tea embryos for 30 minutes to regain moisture, drying the tea embryos by reheating again until the moisture content of the tea is 5-6.5%, spreading and drying the tea when the aroma of the shaddock flower is volatilized, and keeping the temperature of the tea embryos at 20-27 ℃ for later use after spreading and drying the tea embryos;
s3, preparing raw materials: weighing the shaddock flower petals processed in the step S1 and the tea embryos processed in the step S2 according to 100 parts of the shaddock flower petals and 80 parts of the tea embryos for later use;
s4, cellar splicing: and (4) uniformly mixing the raw materials weighed in the step (S3), storing in a cellar with the thickness of 24-35 cm, covering the tea embryo with the thickness of 1 cm, and keeping the temperature of the cellar at 30-40 ℃ for cellar making for 10-14 hours.
S5, heat dissipation through flowers: after the cellaring is completed, 10-14 hours are needed for one cellaring, the flower ventilation and heat dissipation are carried out when the temperature of the mixture of the petals and the tea blank rises to 39-40 ℃, the mixture of the petals and the tea blank is spread and cooled for about half an hour, and the cellaring and continuous scenting are carried out when the temperature drops to below 30 ℃.
S6, flowering: after the step S5, screening and separating the shaddock flower petals and the wet tea embryo after 5 hours, and drying the tea embryo until the moisture content is 5-6.5% to obtain first-class shaddock flower tea; and (3) performing secondary cellar firing on the shaddock flower petals and the tea embryo processed in the step (2), namely repeating the steps S4 and S5, and drying to obtain the second-class shaddock flower tea.
S7, packaging: timely metering and packaging the first-class grapefruit scented tea in the step S6 to avoid fragrance loss; and (5) timely metering and packaging the second-class grapefruit scented tea in the step S6 to avoid fragrance loss.
In the present invention, the tea leaves for making the tea embryo in the step S3 are any one of black tea, green tea and Liuan Guapian, the ratio of the tea embryo and the grapefruit flower petals for performing the secondary cellar fermentation in the step S5 is 1:1, and the ratio of the grapefruit flower petals to the tea embryo weighed in the step S3 is 50-55%.
EXAMPLE III
The invention provides grapefruit scented tea which comprises the following raw materials in parts by weight: 120 parts of shaddock flower petals and 200 parts of tea embryos.
The production process comprises the following steps:
s1, flower treatment: cleaning the shaddock flowers which just enter the factory, spreading the cleaned shaddock flowers on a clean and ventilated airing mesh screen to dry the surface moisture of the petals, then selecting and collecting the petals, removing the shaddock flowers which are not fresh, damaged by insects and deteriorated, removing the flower bases, and separating the petals and the flower cores of the shaddock flowers for later use;
s2, tea embryo preparation: picking fresh tea buds, one bud and one leaf and two leaves of the fresh tea to be subjected to enzyme deactivation, rolling and drying to obtain baked green tea, drying the baked green tea at 100 ℃ for 10-12 minutes by reheating, spreading and drying tea embryos for 30 minutes to regain moisture, drying the tea embryos by reheating again until the moisture content of the tea is 5-6.5%, spreading and drying the tea when the aroma of the shaddock flower is volatilized, and keeping the temperature of the tea embryos at 20-27 ℃ for later use after spreading and drying the tea embryos;
s3, preparing raw materials: weighing the shaddock flower petals processed in the step S1 and the tea embryos processed in the step S2 according to 120 parts of the shaddock flower petals and 80 parts of the tea embryos for later use;
s4, cellar splicing: and (4) uniformly mixing the raw materials weighed in the step (S3), storing in a cellar with the thickness of 24-35 cm, covering the tea embryo with the thickness of 1 cm, and keeping the temperature of the cellar at 30-40 ℃ for cellar making for 10-14 hours.
S5, heat dissipation through flowers: after the cellaring is completed, 10-14 hours are needed for one cellaring, the flower ventilation and heat dissipation are carried out when the temperature of the mixture of the petals and the tea blank rises to 39-40 ℃, the mixture of the petals and the tea blank is spread and cooled for about half an hour, and the cellaring and continuous scenting are carried out when the temperature drops to below 30 ℃.
S6, flowering: after the step S5, screening and separating the shaddock flower petals and the wet tea embryo after 5 hours, and drying the tea embryo until the moisture content is 5-6.5% to obtain first-class shaddock flower tea; and (3) performing secondary cellar firing on the shaddock flower petals and the tea embryo processed in the step (2), namely repeating the steps S4 and S5, and drying to obtain the second-class shaddock flower tea.
S7, packaging: timely metering and packaging the first-class grapefruit scented tea in the step S6 to avoid fragrance loss; and (5) timely metering and packaging the second-class grapefruit scented tea in the step S6 to avoid fragrance loss.
In the present invention, the tea leaves for making the tea embryo in the step S3 are any one of black tea, green tea and Liuan Guapian, the ratio of the tea embryo and the grapefruit flower petals for performing the secondary cellar fermentation in the step S5 is 1:1, and the ratio of the grapefruit flower petals to the tea embryo weighed in the step S3 is 50-55%.
Experiment of
Experiment one: taste testing
20 testers were randomly selected to perform taste tests on the first-class grapefruit flowers prepared in the first embodiment, the second embodiment and the third embodiment of the invention and commercial grapefruit flower tea, and the testers were allowed to select a group with the best taste, and the results are shown in table 1.
Table 1:
the results in table 1 show that, in the taste tests of the first-class grapefruit flowers prepared in the first example, the second example and the third example and the commercially available grapefruit scented tea, the total taste score and the average taste score of the commercially available grapefruit scented tea are the least, and the average taste scores of the first-class grapefruit flowers prepared in the first example, the second example and the third example are more than 8, which indicates that the first-class grapefruit scented tea provided by the present invention has a better taste.
Experiment two: soup color test
And randomly selecting 20 parts of each of the first-class grapefruit flowers prepared in the first embodiment, the second embodiment and the third embodiment of the invention and 20 parts of commercially available grapefruit flower tea, performing soup color test, brewing by using the same method respectively, and scoring the tea color according to the standard. The standard is as follows: the brown color was clear, clear and not turbid to 10 points, the brown color was clear, slightly turbid to 8 points, the brown color was turbid to 6 points, the brown color was dark and turbid to 4 points, and the results are shown in Table 2.
Table 2:
the results in table 2 show that the total soup color scores of the first-class grapefruit flowers prepared in the first example, the second example and the third example of the present invention are respectively much higher than the commercially available grapefruit tea, and the average soup color scores of the first-class grapefruit flowers prepared in the first example, the second example and the third example are respectively much higher than the average soup color score of the commercially available grapefruit tea, which indicates that the grapefruit tea provided by the present invention has a clear tea color and stable quality.
Experiment three: aroma testing
And randomly selecting 20 testers to perform fragrance tests on the first-class grapefruit flowers prepared in the first embodiment, the second embodiment and the third embodiment of the invention and the commercially available grapefruit flower tea respectively, and brewing the grapefruit flower tea by using the same method, wherein the testers are required to score the fragrance of the first-class grapefruit flowers and the commercially available grapefruit flower tea, the maximum score is 10 scores, the minimum score is 0 score, and the results are shown in table 3.
Table 3:
the results in table 3 show that the average fragrance scores of the first-class grapefruit flowers prepared in the first, second and third examples of the present invention are higher than 8.5 points, the average fragrance score of the commercially available grapefruit tea is 7.65 points, and the average fragrance scores of the first-class grapefruit flowers prepared in the first, second and third examples are higher than the average fragrance score of the commercially available grapefruit tea, respectively, which indicates that the grapefruit tea provided by the present invention has a relatively strong fragrance.
In conclusion, the grapefruit scented tea provided by the invention has the advantages of good taste, clear soup color, yellow green and bright color, mellow taste, strong aroma, sweet aftertaste, tender green and glossy tea leaf bottoms, high quality, accordance with the taste requirements of the public, wide sales market, simple production process, full utilization of grapefruit flowers, reduction of the overall production cost, and great profit margin and development prospect.
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 (8)
1. The grapefruit flower tea is characterized by comprising the following raw materials in parts by weight: 80-120 parts of shaddock flower petals and 160-200 parts of tea embryos.
2. The grapefruit tea according to claim 1, comprising the following raw materials in parts by weight: 80 parts of shaddock flower petals and 160 parts of tea embryos.
3. The grapefruit tea according to claim 1, comprising the following raw materials in parts by weight: 100 parts of shaddock flower petals and 180 parts of tea embryos.
4. The grapefruit tea according to claim 1, comprising the following raw materials in parts by weight: 120 parts of shaddock flower petals and 200 parts of tea embryos.
5. The production process of the grapefruit tea is characterized by comprising the following steps of:
s1, flower treatment: cleaning the shaddock flowers which just enter the factory, spreading the cleaned shaddock flowers on a clean and ventilated airing mesh screen to dry the surface moisture of the petals, then selecting and collecting the petals, removing the shaddock flowers which are not fresh, damaged by insects and deteriorated, removing the flower bases, and separating the petals and the flower cores of the shaddock flowers for later use;
s2, tea embryo preparation: picking fresh tea buds, one bud and one leaf and two leaves of the fresh tea to be subjected to enzyme deactivation, rolling and drying to obtain baked green tea, drying the baked green tea at 100 ℃ for 10-12 minutes by reheating, spreading and drying tea embryos for 30 minutes to regain moisture, drying the tea embryos by reheating again until the moisture content of the tea is 5-6.5%, spreading and drying the tea when the aroma of the shaddock flower is volatilized, and keeping the temperature of the tea embryos at 20-27 ℃ for later use after spreading and drying the tea embryos;
s3, preparing raw materials: weighing the shaddock flower petals processed in the step S1 and the tea embryos processed in the step S2 according to 80-120 parts of the shaddock flower petals and 80 parts of the tea embryos for later use;
s4, cellar splicing: uniformly mixing the raw materials weighed in the step S3, storing in a cellar with the thickness of 24-35 cm, covering the tea embryo with the thickness of 1 cm, and maintaining the temperature of the cellar at 30-40 ℃ for cellar making for 10-14 hours;
s5, heat dissipation through flowers: after the cellaring is completed, 10-14 hours are needed for one cellaring, the flower ventilation and heat dissipation are carried out when the temperature of the mixture of the petals and the tea blank rises to 39-40 ℃, the mixture of the petals and the tea blank is spread and cooled for about half an hour, and the piling and continuous scenting is carried out when the temperature drops to below 30 ℃;
s6, flowering: after the step S5, screening and separating the shaddock flower petals and the wet tea embryo after 5 hours, and drying the tea embryo until the moisture content is 5-6.5% to obtain first-class shaddock flower tea; performing secondary cellar firing on the shaddock flower petals and the tea embryo processed in the step 2, namely repeating the steps S4 and S5, and drying to obtain second-class shaddock flower tea;
s7, packaging: timely metering and packaging the first-class grapefruit scented tea in the step S6 to avoid fragrance loss; and (5) timely metering and packaging the second-class grapefruit scented tea in the step S6 to avoid fragrance loss.
6. The grapefruit tea according to claim 1, wherein the tea leaves used for making the tea embryo in step S3 are any one of black tea, green tea and Liuan Guapian.
7. The production process of the grapefruit tea according to claim 6, wherein the ratio of the tea embryos subjected to secondary cellar flowering in the step S5 to the grapefruit flower petals is 1: 1.
8. The production process of the grapefruit flower tea according to claim 6, wherein the grapefruit flower petals and the tea embryos weighed in the step S3 account for 50-55% of the grapefruit flower petals.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011186140.4A CN112155092A (en) | 2020-10-30 | 2020-10-30 | Grapefruit scented tea and preparation method thereof |
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