CN112237229B - Syringa amurensis series tea - Google Patents
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- CN112237229B CN112237229B CN201910648148.9A CN201910648148A CN112237229B CN 112237229 B CN112237229 B CN 112237229B CN 201910648148 A CN201910648148 A CN 201910648148A CN 112237229 B CN112237229 B CN 112237229B
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Abstract
The invention discloses a series of Syringa amurensis rupr series tea, which belongs to the field of tea processing and comprises Syringa amurensis rupr leaf tea, syringa amurensis rupr seasoning tea, syringa amurensis rupr scented tea and Syringa amurensis rupr Fu tea. The present invention adopts vacuum isolation scenting, ultrasonic leaching and other new processes, and makes the original Syringa amurensis leaves, flowers and stems into modern tea beverage with mild taste.
Description
Technical Field
The invention belongs to the field of tea processing, and particularly relates to a syringa amurensis series tea.
Background
The Syringa amurensis (Syringa reticulata Blume) is leaf shrub or arbor of Syringa of Oleaceae, the name Syringa amurensis, the tree is as high as 10m, the flowering period is 5 months to 6 months, the fruit ripening period is 9 months, and the Syringa amurensis is mainly distributed in northeast, shaanxi, north China, gansu and other places in China, and also distributed in Korea and Japan. The Boehmeria nivea is mainly grown in the forest margin, mountain region, valley and river bank shrubs with the altitude of 200-1600 m, is one of the main lower woods of the cloud fir, the Korean pine mixed forest or the needle-broad mixed forest, is light-loving, is yin-resistant, cold-resistant, drought-resistant and barren-resistant, and can grow better if planted under the condition of deep and loose soil.
The whole syringa amurensis can be used as a medicine, and the flower buds, tender leaves, twigs and flowers of the syringa amurensis can be used for preparing health-care tea and scented tea, have good health-care effect on respiratory systems, keep the unique effects of clearing lung-heat, eliminating phlegm, relieving cough and asthma, have the characteristics of fresh and tender fragrance, mellow taste, clear soup color, brewing resistance and the like, have the effects of promoting the production of body fluid to quench thirst, strengthening brain and improving eyesight after being drunk for a long time, and are natural green drinks and gift good items. The syringa amurensis rupr is also a good bactericide and air purifying agent, fragrance emitted by the syringa amurensis rupr is provided with a eugenol chemical substance, the substance has the capability of killing bacteria more than 5 times stronger than that of carbolic acid, has strong capability of purifying air, and has the effect of preventing infectious diseases if a certain amount of open syringa amurensis rupr is placed indoors. At present, the Qin Bo hong cough relieving tablet, qin Bo hong cough relieving capsule and other medicines are developed through the syringa amurensis bark in China, and the medicine has the curative effects of clearing lung, eliminating phlegm, relieving cough and asthma, and can also treat diseases such as bronchial carcinoma, sarcoma, leukemia, hypertension, heart disease, edema, arteriosclerosis, diuresis and the like. Also has antibacterial effect on pneumococcus and influenza bacillus. In addition, the Syringa amurensis leaves are concentrated feeds for cattle and sheep, and the leaves are rich in proteins and amino acids, so that the livestock can be fattened and body-building, the hair color is bright, and the immunity of the livestock can be improved. In a plurality of places such as Shanxi province, jinxibei province and Liaoxi provinces in China, the water and soil loss is controlled by planting the Syringa amurensis, the damage of sand and wind is reduced, the ecological environment is improved, and the poverty-relived face is changed greatly by cultivating the Syringa amurensis and raising seedlings.
The countries for producing the Syringa amurensis at present comprise a plurality of countries such as Russian, japanese, korean and the like besides China. However, the utilization rate of the syringa amurensis is only 30% -40% in China, and the main reasons are that the whole utilization rate of the syringa amurensis is low, the product types are deficient, for example, the prior art has already provided the syringa amurensis scented tea (CN 001107232), the syringa amurensis tea (application number CN 2016106921358) and the like, on one hand, the leaves, stems and flowers of the syringa amurensis are not fully utilized, on the other hand, the traditional process is adopted, the batch industrial production cannot be realized, meanwhile, the processed syringa amurensis tea also has strong drug property, and deep processing is needed to enable the tea property to be mild, so that the syringa amurensis tea is suitable for the taste of masses and is convenient for long-term drinking.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention adopts new processes such as vacuum isolation scenting, ultrasonic leaching and the like, and prepares the original Syringa amurensis leaves, flowers and stems into modern tea drinks with mild taste, and the produced Syringa amurensis series tea is rich in multiple copper, zinc and multiple amino acids, has strong tea fragrance and elegant and pure fragrance, has remarkable health care effect on human respiratory systems after long-term drinking, and has the effects of strengthening brain, improving eyesight, enhancing immunity, delaying aging and the like.
In order to realize the system, the invention adopts the following technical scheme:
the syringa amurensis series tea is characterized by comprising syringa amurensis leaf tea, syringa amurensis flower tea and syringa amurensis Fu tea, wherein: the Syringa amurensis leaf tea is prepared by washing, cutting, steaming, rolling and drying processes sequentially; the syringa amurensis flower tea is prepared by sequentially carrying out the processes of baking, rolling, vacuum scenting and drying; the syringa amurensis Fuzhuan tea is prepared by the processes of raw material selection, primary steaming, pile fermentation, primary drying, vacuum scenting, raw material selection, water content adjustment, secondary steaming, flower growing and drying in sequence.
Preferably, the series of tea further comprises a Syringa amurensis seasoning tea, wherein the Syringa amurensis seasoning tea is prepared by the processes of baking, rolling and drying in sequence, and specifically comprises the following steps:
a1 Baking: placing the removed syringa amurensis flowers into a green drying machine, and adopting a temperature roller at 120-160 ℃ to perform green removing for 35-45 s;
A2 Twisting: spreading and airing the syringa amurensis flowers to normal temperature after the syringa amurensis flowers are dried, feeding the syringa amurensis flowers at the normal temperature into a kneading cylinder of a tea-making kneading machine, and kneading for 1-2 min by capping and pressurizing;
a3 Drying: and (3) carrying out ventilation drying to reduce the water content of the rolled Botrytis cinerea to 7-8wt%.
Preferably, the preparation process of the Syringa amurensis leaf tea specifically comprises the following steps:
b1 Flushing: washing fresh leaves of Syringa amurensis with purified water;
b2 Splitting: cutting the leaves into strips with the width of 2-3 mm and the length of no limit by using a shredder after draining;
b3 Steaming: feeding the leaf strips into a rotary tea steaming machine, and deactivating enzymes for 50-60 s by using steam at a high temperature of 110-120 ℃;
b4 Twisting: spreading and airing after deactivation of enzymes, feeding the leaf strips into a kneading drum of a tea-making kneading machine, covering and pressurizing for kneading for 6-8 min;
B5 Drying: and (3) reducing the water content of the Syringa amurensis tea to 7-8 wt% by ventilation and drying.
Preferably, the preparation process of the syringa amurensis flower tea specifically comprises the following steps of:
c1 Baking: placing the fresh leaves of the Botrytis cinerea into a green drying machine, and adopting a temperature roller at 140-180 ℃ to perform green removal for 25-35 s;
C2 Twisting: spreading and airing to normal temperature after baking, feeding the Syringa amurensis leaves into a kneading drum of a tea-making kneading machine, covering and pressurizing to knead for 2-3 min;
c3 Vacuum scenting: alternately spreading the twisted Syringa amurensis leaves and Syringa amurensis flowers layer by layer on a scented tea vacuum scenting machine, controlling the vacuum degree in the scented tea vacuum scenting machine to be-15 to-12 kPa, and absorbing moisture and absorbing fragrance for 3-5 hours;
C4 Drying: and placing the scented Syringa amurensis leaves into a dryer with the temperature of 100-105 ℃, taking out the tea leaves and naturally cooling the tea leaves to room temperature in a drying environment when the water content of the tea leaves is 5-8wt%.
Preferably, the vacuum scenting step further includes: the twisted Syringa amurensis leaves and the scenting fresh flowers are alternately paved on a layer by layer in a scented tea vacuum scenting machine, the scenting fresh flowers comprise one of Syringa amurensis flowers, jasmine flowers, sweet osmanthus flowers or roses, the vacuum degree in the scented tea vacuum scenting machine is controlled to be-14 to-12 kPa, and moisture absorption and fragrance absorption are carried out for 4-6 hours.
Preferably, the syringa amurensis flowers are fresh flowers containing buds of syringa amurensis picked at night 5-6 months each year.
Preferably, the scented tea vacuum inspection machine comprises a sealed shell, a vacuum pump arranged on the sealed shell and an internal multilayer mesh screen structure, wherein the intervals of the multilayer mesh screen structure are 3-5 cm.
Preferably, the preparation process of the syringa amurensis Fuzhuan tea specifically comprises the following steps:
d1 Raw material selection: pruning to collect fresh leaves of Syringa amurensis rupr of 4-8 months each year;
D2 Primary steaming: placing the fresh leaves of the Syringa amurensis into a vertical pressure steam sterilizing pot, steaming for 6-8 min at 110-115 ℃ to obtain Syringa amurensis tea blank;
d3 Pile fermentation: according to the water content of the Syringa amurensis leaf tea blank, uniformly spraying a stalk extracting solution to ensure that the water content of the Syringa amurensis leaf tea blank is 55-60wt%, placing the Syringa amurensis leaf tea blank in an environment with the temperature of 28-30 ℃ and the humidity of 65-70 RH%, and piling for 15-18 h, wherein the piling height is 80-82cm, so as to obtain a pile-piling tea blank;
D4 Primary drying: baking the pile-fermented tea blank, and drying the water content of the pile-fermented tea blank to 8-10% to obtain the Syringa amurensis crude tea;
d5 Vacuum scenting: spreading the riot lilac crude tea and the riot lilac flowers layer by layer on a scented tea vacuum scenting machine, controlling the vacuum degree in the scented tea vacuum scenting machine to be-12 to-10 kPa, and sucking fragrance for 3-4 hours to obtain the riot lilac crude tea;
d6 Raw materials are selected and prepared: uniformly mixing 4-5 parts by weight of syringa amurensis rupr crude tea and 3-4 parts by weight of black crude tea to obtain mixed crude tea;
D7 Regulating the water content, namely uniformly spraying the stalk extracting solution according to the water content of the mixed raw tea, and ensuring that the water content of the mixed raw tea is 45-50wt%;
D8 Secondary steaming, namely putting the mixed raw tea with the water content of 45-50wt% into a vertical pressure steam sterilizing pot, and steaming for 5-6 min at 100-110 ℃;
d9 Placing the mixed raw tea subjected to secondary steaming into a mould, pressing and shaping, and placing the mixed raw tea into a ventilation environment with the temperature of 22-28 ℃ and the humidity of 50-58 RH% to emit flowers for 10-18 days to obtain syringa amurensis Fu tea;
D10 Secondary drying, namely ventilation drying to reduce the water content of the syringa amurensis Fuzhuan tea to 7-9%.
Preferably, the preparation steps of the stalk extracting solution comprise drying, crushing and sieving, ultrasonic-assisted extraction, suction filtration and centrifugation, and the specific steps are as follows:
E1 Drying, namely putting the syringa amurensis stems into a dryer, and adopting the temperature of 120-150 ℃ to dry until the moisture content of the stems is 5-8wt%;
E2 Pulverizing and sieving: crushing the dried Syringa amurensis stems, and sieving with a 35-40 mesh sieve to obtain stem crushed powder;
E3 Ultrasound-assisted extraction: mixing the crushed stems with purified water according to the weight part of 15 prepared by crushing stems, and leaching for 45min by adopting leaching temperature of 85 ℃ and ultrasonic power of 500W to obtain an extracting solution;
e4 Suction filtration: filtering the extracting solution to obtain filtrate;
E5 Centrifuging: centrifuging at 15deg.C at 3000r/min for 12min to obtain stalk extractive solution.
Preferably, the flowering process further comprises: sterilizing the mixed raw tea subjected to the secondary steaming on a sterile operation table, inoculating the Eurotium cristatum spore suspension, filling the inoculated mixed raw tea into a die, pressing and shaping, and placing the mixed raw tea into a ventilation environment with the temperature of 26-28 ℃ and the humidity of 55-58 RH% to emit flowers for 10-12 days to obtain the syringa amurensis Fuzhuan tea.
Preferably, the eurotium cristatum spore suspension is prepared by the following steps: culturing the strain in the PDA culture medium for 3-4 days at 28 ℃, picking a colony by using an inoculating loop, dissolving the colony in sterile water, and culturing for 45min at 28 ℃ by adopting a rotating speed of 150r/min in a shaking way to obtain uniform spore suspension, wherein the concentration of the spore suspension is (6-8) multiplied by 10 3 cfu/mL.
The preparation method of the syringa amurensis series tea provided by the invention has the following beneficial effects:
1) The syringa amurensis series tea provided by the invention is based on fresh leaves of the syringa amurensis, and simultaneously, a novel utilization scheme is respectively designed aiming at stems, stems and flowers of the syringa amurensis, so that the value of the whole plant of the syringa amurensis is fully utilized on one hand, and market power is provided for industrialized planting of the syringa amurensis on the other hand.
2) The Syringa amurensis leaf tea fully maintains the original faint scent and nutritional value of the tea, particularly maintains the nutritional ingredients of Syringa amurensis honey, has the effects of clearing lung-heat, eliminating phlegm, relieving cough and asthma, and simultaneously reduces the drug property and bitter taste of leaf bodies, so that the Syringa amurensis leaf tea becomes a modern tea drink with mild taste, and is suitable for long-term drinking.
3) The invention adopts 2 utilization schemes aiming at the fragrance emitted by the syringa amurensis flowers, wherein the first scheme is that the fresh flowers are directly used for preparing the seasoning tea of the syringa amurensis flowers, and the other scheme is that the fragrance of the syringa amurensis flowers can be efficiently absorbed by the scenting tea, and compared with the traditional common scenting and continuous scenting, the scheme adopts a vacuum isolation scenting scheme, on one hand, the scenting efficiency can be greatly improved, because part of fragrance molecules and moisture in the traditional scenting process can be lost due to losing in the air, and under the condition of a certain vacuum degree, the adsorption capability of tea blanks on the fragrance of the fresh flowers can be promoted, the utilization rate of the fresh flowers and the quality of the scented tea can be improved, and on the other hand, the scenting scheme adopting multi-layer isolation can not mix other impurities in the tea, so that the quality of the tea can be ensured, and the manufactured syringa amurensis flower has remarkable health care effect on a human respiratory system.
4) The method relates to three steps of raw tea making, raw tea scenting and flower growing, wherein the parameters of each step are selected through detailed comparison and groping, and the final tea soup sensory score is used as an index, and the making parameters are optimized through single factor tests and orthogonal designs, so that the produced Fuzhuan tea is rich in Eurotium cristatum, multiple copper, zinc and multiple amino acids. In particular, the ultrasonic leaching process is utilized to extract substances such as syringin, oleuropein, protein, amino acid and the like in the stems, and the stem extracting solution is used for replacing purified water during pile fermentation and moisture regulation, so that the nutrition components and health care functions of Fu tea can be remarkably improved, wherein the ultrasonic leaching process is optimized by adopting a response surface method, and the optimal extraction parameters of the syringin are determined.
Detailed Description
The invention will be described in detail below.
Example 1
The Syringa amurensis leaf tea is prepared from fresh Syringa amurensis leaves, and the preparation process specifically comprises the following steps:
A1 Flushing: washing fresh leaves of Syringa amurensis with purified water;
A2 Splitting: cutting the leaves into strips with the width of 2-3 mm and the length of no limit by using a shredder after draining;
a3 Steaming: feeding the leaf strips into a rotary tea steaming machine, and deactivating enzymes for 50-60 s by using steam at a high temperature of 110-120 ℃;
Specifically, the steaming process can retain more chlorophyll, protein and amino acid, and is suitable for processing fresh leaves of Syringa amurensis.
A4 Twisting: spreading and airing after deactivation of enzymes, feeding the leaf strips into a kneading drum of a tea-making kneading machine, covering and pressurizing for kneading for 6-8 min;
A5 Drying: and (3) reducing the water content of the Syringa amurensis tea to 7-8 wt% by ventilation and drying.
It should be noted that, fresh leaf of Syringa amurensis She Xuan is obtained by picking fresh leaves of Syringa amurensis from April to June each year by pruning, and specifically, the fresh leaves of Syringa amurensis can be picked twice in 6 months and 8 months.
The Syringa amurensis leaf tea in the embodiment fully maintains the original faint scent and nutritional value of the tea, particularly maintains the nutritional ingredients of Syringa amurensis honey, and the Syringa amurensis honey has the effects of clearing lung, eliminating phlegm, relieving cough and asthma, and simultaneously reduces the drug property and bitter and astringent taste of leaf bodies, so that the Syringa amurensis leaf tea becomes a modern tea drink with mild taste, and is suitable for long-term drinking.
Example 2
The Syringa amurensis seasoning tea is prepared by the processes of baking, rolling and drying in sequence, and specifically comprises the following steps:
b1 Baking: placing the removed syringa amurensis flowers into a green drying machine, and adopting a temperature roller at 120-160 ℃ to perform green removing for 35-45 s;
b2 Twisting: spreading and airing the syringa amurensis flowers to normal temperature after the syringa amurensis flowers are dried, feeding the syringa amurensis flowers at the normal temperature into a kneading cylinder of a tea-making kneading machine, and kneading for 1-2 min by capping and pressurizing;
B3 Drying: and (3) carrying out ventilation drying to reduce the water content of the rolled Botrytis cinerea to 7-8wt%.
The method is characterized in that the syringa amurensis flowers are fresh flowers with buds of syringa amurensis flowers picked at night 5-6 months each year, the fresh flowers with buds of the syringa amurensis fragrance are removed, the temperature of the fresh flowers is ensured to be 25-30 ℃, and the fresh flowers are placed into a scented tea vacuum scenting machine.
The syringa amurensis seasoning tea in the embodiment is directly prepared from fresh syringa amurensis flowers, so that the original fragrance and the nutritional value of the flowers are fully reserved.
Example 3
The preparation process of the syringa amurensis flower tea specifically comprises the following steps:
c1 Baking: placing the fresh leaves of the Botrytis cinerea into a green drying machine, and adopting a temperature roller at 140-180 ℃ to perform green removal for 25-35 s;
Preferably, the enzyme is deactivated by a roller at 160 ℃ for 30s.
C2 Twisting: spreading and airing to normal temperature after baking, feeding the Syringa amurensis leaves into a kneading drum of a tea-making kneading machine, covering and pressurizing to knead for 2-3 min;
c3 Vacuum scenting: alternately spreading the twisted Syringa amurensis leaves and Syringa amurensis flowers layer by layer on a scented tea vacuum scenting machine, controlling the vacuum degree in the scented tea vacuum scenting machine to be-15 to-12 kPa, and absorbing moisture and absorbing fragrance for 3-5 hours;
Preferably, the vacuum degree in the scented tea vacuum scenting machine is controlled to be-14 kPa, and the scented tea vacuum scenting machine absorbs moisture and absorbs fragrance for 4 hours.
The scented tea vacuum inspection machine comprises a sealed shell, a vacuum pump arranged on the sealed shell and an internal multi-layer mesh screen structure, wherein the intervals of the multi-layer mesh screen structure are 4cm, and in the embodiment, the scented tea vacuum inspection machine is 8 layers of mesh screen structures in total.
The method is characterized in that the syringa amurensis flowers are fresh flowers with buds of syringa amurensis flowers picked at night 5-6 months each year, the fresh flowers with buds of the syringa amurensis fragrance are removed, the temperature of the fresh flowers is ensured to be 25-30 ℃, and the fresh flowers are placed into a scented tea vacuum scenting machine.
C4 Drying: and placing the scented Syringa amurensis leaves into a dryer with the temperature of 100-105 ℃, taking out the tea leaves and naturally cooling the tea leaves to room temperature in a drying environment when the water content of the tea leaves is 5-8wt%.
In this embodiment, the vacuum isolated scenting scheme is adopted, compared with the traditional common scenting and continuous scenting, on one hand, the scenting efficiency can be greatly improved, because part of aroma molecules and moisture in the traditional scenting process can be lost due to loss in the air, and under the condition of a certain vacuum degree, the adsorption capacity of tea blanks on fresh flower aroma can be promoted, the utilization rate of fresh flowers and the quality of scented tea can be improved, and on the other hand, due to the adoption of the multi-layer isolated scenting scheme, other impurities can not be mixed in tea, the quality of the tea is ensured, and the manufactured syringa amurensis flower tea has remarkable health care effect on human respiratory systems.
Example 4
In the third embodiment, the fresh flower used in scenting may be one of flos Caryophylli, flos Jasmini sambac, flos Osmanthi Fragrantis or flos Rosae Rugosae.
In the specific scenting process, the twisted Syringa amurensis leaves and scenting fresh flowers are alternately paved on a layer by layer on a scented tea vacuum scenting machine, the scenting fresh flowers comprise one of Syringa amurensis flowers, jasmine flowers, sweet osmanthus flowers or rose flowers, the vacuum degree in the scented tea vacuum scenting machine is controlled to be-14 to-12 kPa, and moisture absorption and fragrance absorption are carried out for 4-6 hours.
The weight ratio of the scenting fresh flowers to the Syringa amurensis leaves is 1:2.
By utilizing the technical scheme of the embodiment, the syringa amurensis flower tea with various tastes can be manufactured.
Example 5
The preparation process of the syringa amurensis Fu tea specifically comprises the following steps:
d1 Raw material selection: pruning to collect fresh leaves of Syringa amurensis rupr of 4-8 months each year;
D2 Primary steaming: placing the fresh leaves of the Syringa amurensis into a vertical pressure steam sterilizing pot, steaming for 6-8 min at 110-115 ℃ to obtain Syringa amurensis tea blank;
preferably, steaming is carried out at 115℃for 7min.
D3 Pile fermentation: according to the water content of the Syringa amurensis leaf tea blank, uniformly spraying a stalk extracting solution to ensure that the water content of the Syringa amurensis leaf tea blank is 55-60wt%, placing the Syringa amurensis leaf tea blank in an environment with the temperature of 28-30 ℃ and the humidity of 65-70 RH%, and piling for 15-18 h, wherein the piling height is 80-82cm, so as to obtain a pile-piling tea blank;
specifically, the stalk extract is a nutrient solution extracted from the stalk by leaching.
D4 Primary drying: baking the pile-fermented tea blank, and drying the water content of the pile-fermented tea blank to 8-10% to obtain the Syringa amurensis crude tea;
Specifically, the preparation process can ensure that the syringa amurensis crude tea has strong adsorption capacity and is prepared for further fermentation and flowering.
D5 Vacuum scenting: spreading the riot lilac crude tea and the riot lilac flowers layer by layer on a scented tea vacuum scenting machine, controlling the vacuum degree in the scented tea vacuum scenting machine to be-12 to-10 kPa, and sucking fragrance for 3-4 hours to obtain the riot lilac crude tea;
Preferably, the vacuum degree in the scented tea vacuum scenting machine is controlled to be-12 kPa, and the fragrance is absorbed for 4 hours.
Specifically, the syringa amurensis flowers are fresh flowers containing buds of syringa amurensis picked at night in 5-6 months each year.
Specifically, scented tea vacuum inspection machine includes sealed casing, installs vacuum pump and inside multilayer mesh screen structure on sealed casing, multilayer mesh screen structure's interval is 3~5cm.
D6 Raw materials are selected and prepared: uniformly mixing 4-5 parts by weight of syringa amurensis rupr crude tea and 3-4 parts by weight of black crude tea to obtain mixed crude tea;
Preferably, 5 parts by weight of syringa amurensis rupr green tea and 4 parts by weight of black green tea are uniformly mixed.
D7 Regulating the water content, namely uniformly spraying the stalk extracting solution according to the water content of the mixed raw tea, and ensuring that the water content of the mixed raw tea is 45-50wt%;
D8 Secondary steaming, namely putting the mixed raw tea with the water content of 45-50wt% into a vertical pressure steam sterilizing pot, and steaming for 5-6 min at 100-110 ℃;
d9 Placing the mixed raw tea subjected to secondary steaming into a mould, pressing and shaping, and placing the mixed raw tea into a ventilation environment with the temperature of 22-28 ℃ and the humidity of 50-58 RH% to emit flowers for 10-18 days to obtain syringa amurensis Fu tea;
D10 Secondary drying, namely ventilation drying to reduce the water content of the syringa amurensis Fuzhuan tea to 7-9%.
In this embodiment, the preparation steps of the stalk extracting solution include drying, crushing and sieving, ultrasonic-assisted extraction, suction filtration and centrifugation:
E1 Drying, namely putting the syringa amurensis stems into a dryer, and adopting the temperature of 120-150 ℃ to dry until the moisture content of the stems is 5-8wt%;
preferably, the stems are dried at 150 ℃ until the moisture content of the stems is 6wt%.
E2 Pulverizing and sieving: crushing the dried Syringa amurensis stems, and sieving with a 35-40 mesh sieve to obtain stem crushed powder;
E3 Ultrasound-assisted extraction: mixing the crushed stems with purified water according to the weight part of 15 prepared by crushing stems, and leaching for 45min by adopting leaching temperature of 85 ℃ and ultrasonic power of 500W to obtain an extracting solution;
e4 Suction filtration: filtering the extracting solution to obtain filtrate;
E5 Centrifuging: centrifuging at 15deg.C at 3000r/min for 12min to obtain stalk extractive solution.
The method relates to three steps of raw tea making, raw tea scenting and flower growing, wherein the parameters of each step are compared and searched in detail, the final tea soup sensory score is used as an index, and the making parameters are optimized through single-factor tests and orthogonal designs, so that the produced Fu tea is rich in Eurotium cristatum, multiple copper, zinc and multiple amino acids. In particular, the ultrasonic leaching process is utilized to extract substances such as syringin, oleuropein, protein, amino acid and the like in the stems, and the stem extracting solution is used for replacing purified water during pile fermentation and moisture regulation, so that the nutrition components and health care functions of Fu tea can be remarkably improved, wherein the ultrasonic leaching process is optimized by adopting a response surface method, and the optimal extraction parameters of the syringin are determined.
Example 6
Based on the fifth embodiment, the preparation process of the syringa amurensis Fuzhuan tea in the embodiment adopts a new process of fungus planting and flower growing, so that the flower growing time can be further shortened, and the production efficiency is improved.
D1 Raw material selection: pruning to collect fresh leaves of Syringa amurensis of 5 months each year;
D2 Primary steaming: placing fresh leaves of Syringa amurensis into a vertical pressure steam sterilizing pot, steaming at 110deg.C for 8 min to obtain Syringa amurensis tea blank;
D3 Pile fermentation: according to the water content of the Syringa amurensis leaf tea blank, uniformly spraying a stem extracting solution to ensure that the water content of the Syringa amurensis leaf tea blank is 60wt%, placing the Syringa amurensis leaf tea blank in an environment with the temperature of 30 ℃ and the humidity of 70 RH%, and piling for 18h, wherein the piling height is 82cm, so as to obtain a pile-piling tea blank;
D4 Primary drying: baking the pile-fermented tea blank, and drying the water content of the pile-fermented tea blank to 9% to obtain the syringa amurensis crude tea;
d5 Vacuum scenting: spreading the crude tea of Syringa amurensis and flos Caryophylli layer by layer alternately on a vacuum scenting machine of scented tea, controlling the vacuum degree in the vacuum scenting machine of scented tea to be-12 kPa, and absorbing fragrance for 4h to obtain crude tea of Syringa amurensis;
d6 Raw materials are selected and prepared: uniformly mixing 4 parts by weight of syringa amurensis rupr crude tea and 4 parts by weight of black crude tea to obtain mixed crude tea;
D7 Regulating the water content, namely uniformly spraying the stalk extracting solution according to the water content of the mixed raw tea, and ensuring that the water content of the mixed raw tea is 45-50wt%;
D8 Secondary steaming, namely putting the mixed raw tea with the water content of 45-50wt% into a vertical pressure steam sterilizing pot, and steaming for 5-6 min at 100-110 ℃;
D9 Sterilizing the mixed raw tea subjected to secondary steaming on a sterile operation table, inoculating the Eurotium cristatum spore suspension, filling the inoculated mixed raw tea into a die, pressing and shaping, and placing the die in a ventilation environment with the temperature of 26-28 ℃ and the humidity of 55-58 RH% to emit flowers for 10-12 days to obtain the Syringa amurensis Fu tea;
Specifically, the Eurotium cristatum spore suspension is prepared by the following steps: culturing the strain in the PDA culture medium for 3-4 days at 28 ℃, picking a colony by using an inoculating loop, dissolving the colony in sterile water, and culturing for 45min at 28 ℃ by adopting a rotating speed of 150r/min in a shaking way to obtain uniform spore suspension, wherein the concentration of the spore suspension is (6-8) multiplied by 10 3 cfu/mL.
D10 Secondary drying, namely ventilation drying to reduce the water content of the syringa amurensis Fuzhuan tea to 7-9%.
The above embodiments are only preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, but any insubstantial changes and substitutions made by those skilled in the art on the basis of the present invention are intended to be within the scope of the present invention as claimed.
Claims (4)
1. A series of Syringa amurensis rupr series of tea comprises Syringa amurensis rupr leaf tea, syringa amurensis rupr flower tea, syringa amurensis rupr Fu tea and Syringa amurensis rupr flower seasoning tea, wherein:
The syringa amurensis seasoning tea is prepared by sequentially carrying out the processes of baking, rolling and drying; the manufacturing process comprises the following steps:
a1 Baking: placing the removed syringa amurensis flowers into a green drying machine, and adopting a temperature roller at 120-160 ℃ to perform green removing for 35-45 s;
a2 Twisting: spreading and airing the syringa amurensis flowers to normal temperature after the syringa amurensis flowers are dried, feeding the syringa amurensis flowers at the normal temperature into a kneading cylinder of a tea-making kneading machine, and kneading for 1-2 min by capping and pressurizing;
a3 Drying: ventilation drying to reduce the water content of the rolled Botrytis cinerea to 7-8wt%;
The Syringa amurensis leaf tea is prepared by washing, cutting, steaming, rolling and drying processes sequentially; the manufacturing process comprises the following steps:
b1 Flushing: washing fresh leaves of Syringa amurensis with purified water;
b2 Splitting: cutting the leaves into strips with the width of 2-3 mm and the length of no limit by using a shredder after draining;
B3 Steaming: feeding the leaf strips into a rotary tea steaming machine, and deactivating enzymes for 50-60 s by using steam at a high temperature of 110-120 ℃;
b4 Twisting: spreading and airing after deactivation of enzymes, feeding the leaf strips into a kneading drum of a tea-making kneading machine, covering and pressurizing for kneading for 6-8 min;
b5 Drying: ventilation drying to reduce the water content of the Syringa amurensis tea to 7-8wt%;
The syringa amurensis flower tea is prepared by sequentially carrying out the processes of baking, rolling, vacuum scenting and drying; the manufacturing process comprises the following steps:
C1 Baking: the fresh leaves of the Boehmeria nitenpyram are put into a green drying machine, and the green is removed by adopting a roller at 140-180 ℃ for 25-35 s;
C2 Twisting: spreading and airing to normal temperature after baking, feeding the Syringa amurensis leaves into a kneading drum of a tea-making kneading machine, covering and pressurizing for kneading for 2-3 min;
C3 Vacuum scenting: alternately spreading the twisted Syringa amurensis leaves and Syringa amurensis flowers layer by layer on a scented tea vacuum scenting machine, controlling the vacuum degree in the scented tea vacuum scenting machine to be-15 to-12 KPa, and absorbing moisture and absorbing fragrance for 3-5 h;
c4 Drying: placing the scented Syringa amurensis leaves in a dryer with the temperature of 100-105 ℃, taking out the tea leaves and naturally cooling the tea leaves to room temperature when the water content of the tea leaves is 5-8wt%.
The syringa amurensis Fuzhuan tea is prepared by the processes of raw material selection, primary steaming, pile fermentation, primary drying, vacuum scenting, raw material selection, water content adjustment, secondary steaming, flower development and drying in sequence; in the piling step, according to the water content of the tea blank of the Syringa amurensis leaves, the Syringa amurensis stem extracting solution is uniformly sprayed, so that the water content of the tea blank of the Syringa amurensis leaves is ensured to be 55-60 wt%; the manufacturing process specifically comprises the following steps:
d1 Raw material selection: pruning to collect fresh leaves of Syringa amurensis rupr of 4-8 months each year;
D2 Primary steaming: the fresh leaves of the Syringa amurensis are put into a vertical pressure steam sterilizing pot and steamed for 6-8 min at the temperature of 110-115 ℃ to obtain Syringa amurensis tea blank;
D3 Pile fermentation: according to the water content of the tea blank of the Syringa amurensis leaves, uniformly spraying a stem extracting solution to ensure that the water content of the tea blank of the Syringa amurensis leaves is 55-60 wt%, placing the tea blank of the Syringa amurensis leaves in an environment with the temperature of 28-30 ℃ and the humidity of 65-70 RH%, and piling for 15-18 h, wherein the piling height is 80-82cm, thus obtaining a pile-piling tea blank;
D4 Primary drying: baking the pile-fermented tea blank, and drying the water content of the pile-fermented tea blank to 8-10% to obtain the Syringa amurensis crude tea;
d5 Vacuum scenting: spreading the crude Syringa amurensis tea and Syringa amurensis flowers layer by layer alternately on a vacuum scenting machine of scented tea, controlling the vacuum degree in the vacuum scenting machine of the scented tea to be-12 to-10 kPa, and sucking fragrance for 3-4 hours to obtain the crude Syringa amurensis tea;
D6 Raw materials are selected and prepared: uniformly mixing 4-5 parts by weight of syringa amurensis rupr crude tea and 3-4 parts by weight of black crude tea to obtain mixed crude tea;
D7 Adjusting the water content: according to the water content of the mixed raw tea, the stalk extracting solution is uniformly sprayed, so that the water content of the mixed raw tea is ensured to be 45-50 wt%;
D8 Secondary steaming: putting the mixed raw tea with the water content of 45-50 wt% into a vertical pressure steam sterilizing pot, steaming at 100-110 ℃ for 5-6 min;
D9 Flower growing: putting the mixed raw tea subjected to the secondary steaming into a mould, pressing and shaping, and placing the mixed raw tea into a ventilation environment with the temperature of 22-28 ℃ and the humidity of 50-58 RH% to emit flowers for 10-18 days to obtain the syringa amurensis Fuzhuan tea;
d10 Secondary drying: ventilation drying to reduce the water content of Syringa amurensis Fu tea to 7-9%;
The preparation steps of the stalk extract in the preparation process of the syringa amurensis Fu tea comprise drying, crushing and sieving, ultrasonic-assisted extraction, suction filtration and centrifugation, and specifically comprise the following steps:
E1 Drying: putting the syringa amurensis stems into a dryer, and drying the stems at 120-150 ℃ until the moisture content of the stems is 5-8 wt%;
e2 Pulverizing and sieving: crushing the dried Syringa amurensis stems, and sieving with a 35-40 mesh sieve to obtain stem crushed powder;
e3 Ultrasound-assisted extraction: preparing 15 parts by weight of purified water mixed stalk powder according to 1 part by weight of stalk powder, and leaching for 45min by adopting leaching temperature of 85 ℃ and ultrasonic power of 500W to obtain an extracting solution;
e4 Suction filtration: filtering the extracting solution to obtain filtrate;
e5 Centrifuging: centrifuging at 15deg.C at 3000r/min for 12min to obtain stalk extractive solution.
2. The syringa series of tea as claimed in claim 1, wherein the process of flowering the syringa fuzhuan tea further comprises: sterilizing the mixed raw tea subjected to the secondary steaming on a sterile operation table, inoculating the Eurotium cristatum spore suspension, filling the inoculated mixed raw tea into a die, pressing and shaping, and placing the mixed raw tea into a ventilation environment with the temperature of 26-28 ℃ and the humidity of 55-58 RH% to emit flowers for 10-12 days to obtain the syringa amurensis Fuzhuan tea.
3. The syringa amurensis series tea according to claim 1 wherein the vacuum scenting step in the process for preparing the syringa amurensis tea further comprises: alternately spreading the twisted Syringa amurensis leaves and the scenting fresh flowers layer by layer on a scented tea vacuum scenting machine, controlling the vacuum degree in the scented tea vacuum scenting machine to be-14 to-12 KPa, and absorbing moisture and absorbing fragrance for 4-6 h; the syringa amurensis flowers are fresh flowers containing buds of syringa amurensis picked at night in 5-6 months each year.
4. A syringa amurensis series tea according to claim 3 wherein the vacuum scenting machine for scented tea comprises a sealed housing, a vacuum pump mounted on the sealed housing and an internal multi-layer mesh screen structure, the multi-layer mesh screen structure being spaced apart by 3-5 cm.
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| CN105941696A (en) * | 2016-05-05 | 2016-09-21 | 咸阳泾渭茯茶有限公司 | Processing technology of cake-shaped sweet osmanthus flower-Fu tea (a kind of dark tea) |
| CN106173087A (en) * | 2015-10-07 | 2016-12-07 | 山西九寨谷旅游文化有限公司 | Syringa reticulata var tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173087A (en) * | 2015-10-07 | 2016-12-07 | 山西九寨谷旅游文化有限公司 | Syringa reticulata var tea |
| CN105941696A (en) * | 2016-05-05 | 2016-09-21 | 咸阳泾渭茯茶有限公司 | Processing technology of cake-shaped sweet osmanthus flower-Fu tea (a kind of dark tea) |
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