CN112450303A - Preparation method of tea seed fruit tea - Google Patents
Preparation method of tea seed fruit tea Download PDFInfo
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- CN112450303A CN112450303A CN202011324826.5A CN202011324826A CN112450303A CN 112450303 A CN112450303 A CN 112450303A CN 202011324826 A CN202011324826 A CN 202011324826A CN 112450303 A CN112450303 A CN 112450303A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241001122767 Theaceae Species 0.000 title claims abstract 40
- 239000012535 impurity Substances 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 238000012216 screening Methods 0.000 claims abstract description 8
- 230000007480 spreading Effects 0.000 claims abstract description 8
- 238000003892 spreading Methods 0.000 claims abstract description 8
- 238000007873 sieving Methods 0.000 claims abstract description 5
- 238000009423 ventilation Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 235000021022 fresh fruits Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 19
- 239000002994 raw material Substances 0.000 abstract description 12
- 239000002699 waste material Substances 0.000 abstract description 5
- 244000269722 Thea sinensis Species 0.000 description 162
- 235000013616 tea Nutrition 0.000 description 152
- 244000046052 Phaseolus vulgaris Species 0.000 description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 9
- 241000207961 Sesamum Species 0.000 description 9
- 235000003434 Sesamum indicum Nutrition 0.000 description 9
- 235000006468 Thea sinensis Nutrition 0.000 description 9
- 230000009286 beneficial effect Effects 0.000 description 9
- 235000020279 black tea Nutrition 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 3
- 239000002956 ash Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 239000003599 detergent Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of tea seed fruit tea, which comprises the following steps: (1) removing impurities: removing impurities from fresh picked tea seeds and screening according to the size of the fresh tea seeds; (2) withered carving: uniformly spreading the fresh tea seeds subjected to impurity removal treatment in the step (1) in a sieve tray for withering and carving; (3) baking: baking the withered and carved tea seeds obtained in the step (2) for multiple times; (4) pile fermentation: piling for 24-26 hours; (5) sorting: sieving with sieve to obtain tea seed fruit tea. The invention adopts the tea seeds as the raw materials for the first time to prepare the fruit tea, and the fruit tea can be prepared by centralized picking treatment in the picking period of the tea seeds, thereby avoiding the waste of tea seed resources. The method is simple to operate and low in cost, and the obtained tea seed fruit tea is good in quality and taste.
Description
Technical Field
The invention relates to the technical field of preparation methods of fruit tea, in particular to a method for preparing the fruit tea by using tea seeds as raw materials, wherein fruits of tea flowers and trees are used as the raw materials.
Background
Tea seeds are the fruit of Camellia Sinensis (Camellia Sinensis o.ktze.) which is a byproduct of tea production, and are the most nutritious parts of the whole tea plant, like any other plant.
The oil content of the tea seeds is 18-30%, and the tea seeds contain about 10% of tea saponin, abundant starch, protein and soluble sugar, and also contain tea polyphenol, tocopherol (VE) and other components.
The tea seeds can be ground into powder (tea seed powder) to be used as a detergent instead of a chemical detergent, so that the oil stain can be removed, and hands are not hurt (tea polyphenol can resist aging, and the oil component can moisten skin).
Tea seeds are renewable resources, and with the progress of technical equipment in China, the tea seeds are utilized more and more, but no record of the prior art for preparing fruit tea exists so far. And the picking period of the tea seeds is only one month in one year, and if the tea seeds cannot be picked in time, the tea seeds fall off after being ripe, so that waste is caused.
Disclosure of Invention
The invention provides a preparation method of tea seed nectar, which aims to solve the technical problem that tea seeds are not used for preparing nectar in the prior art.
The preparation method of the tea seed fruit tea comprises the following steps:
(1) removing impurities: removing impurities from fresh picked tea seeds and screening according to the size of the fresh tea seeds;
further, removing impurities, spreading the picked fresh tea seeds and fresh fruits, and screening the flowers and the ashes by a screen.
Further, the fresh tea seeds are sieved according to the size, and the fresh tea seeds with basically the same size are placed in the same sieve tray.
(2) Withered carving: and (3) uniformly spreading the fresh tea seeds subjected to impurity removal treatment in the step (1) in a sieve tray for withering and carving.
Further, the optimum conditions of the withered carving are as follows: no direct sunlight, ventilation and four-side ventilation. The temperature is 25-30 ℃, and the relative humidity is 60-70%.
The invention strictly controls the conditions of withered carving, so that the finished fruit tea has uniform and dark green color, good quality and good taste.
In the withered and carved process, the quality of the nectar is affected by the climate and environmental changes of the withered and carved product, for example, the temperature is too high in the day heat, the nectar turns red and is opened, and the humidity is too high in the environment of rain in the day cold, so that the nectar turns black and possibly mildews, which is unfavorable for the quality. If the natural environment condition is good, natural withered carving can be adopted, and if the natural environment condition does not reach the standard, artificial regulation and control can be carried out.
Further, the preferred time of withered carving is 4-6 days.
(3) Baking: baking the withered and carved tea seeds obtained in the step (2) for multiple times.
Further, baking was performed 4 times. The 1 st baking and the 2 nd baking are baking at the temperature of 95-100 ℃ for 20-30 minutes; the 3 rd baking and the 4 th baking are baking at the temperature of 95-100 ℃ for 30-50 minutes. After each baking is finished, cooling and then baking the mixture for the next time.
Further, baking until the tea seeds are seven dry.
The fruit tea is baked to fix color on one hand and dry on the other hand, so that the color change and deterioration of the fruit tea are prevented, and the fragrance of the fruit tea can be improved.
(4) Pile fermentation: piling for 24-26 hours.
Pile fermentation is the key for the quality of the nectar and the tea aroma, and the pile fermentation and the reasonable control of the pile fermentation time are set, so that the nectar has pleasant aroma and good taste.
(5) Sorting: sieving with sieve to obtain tea seed fruit tea.
Further, the raw material tea seeds are preferably produced from tea seeds in Anhua county, Hunan province. The geographical position is unique, and the obtained tea seeds are used for preparing the fruit tea and have good taste.
The finished tea prepared from the tea seeds is round and dark green. The preparation method of fruit tea is characterized by that it does not use stir-frying or kneading, and adopts the processes of removing impurity, withering and carving, drying, piling and drying so as to obtain the invented fruit tea.
The invention has the following beneficial effects:
the invention adopts the tea seeds as the raw materials for the first time to prepare the fruit tea, and the fruit tea can be prepared by centralized picking treatment in the picking period of the tea seeds, thereby avoiding the waste of tea seed resources. The method is simple to operate and low in cost, and the obtained tea seed fruit tea is good in quality and taste.
The fruit tea is prepared by taking the tea seeds as raw materials, the beneficial ingredients in the tea seeds are retained to the greatest extent in the production process, the fruit tea has high nutritional value and is also beneficial to leaching of the effective ingredients in brewing, the processed fruit tea can be stored for a long time, the tea fragrance is strong after brewing, the fruit tea is matched with different tea leaves (such as black tea, green tea, black tea and the like) to have different tastes, and the sesame and bean tea can be matched with sesame and beans to prepare the sesame and bean tea, so that the tea soup is mellow and good in taste.
In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail below.
Detailed Description
The following examples of the present invention are described in detail, but the present invention can be implemented in many different ways which are defined and covered by the following.
Example 1
The preparation method of the tea seed fruit tea comprises the following steps:
(1) removing impurities: removing impurities from fresh picked tea seeds and screening according to the size of the fresh tea seeds;
further, removing impurities, spreading the picked fresh tea seeds and fresh fruits, and screening the flowers and the ashes by a screen.
Further, the fresh tea seeds are sieved according to the size, and the fresh tea seeds with basically the same size are placed in the same sieve tray.
(2) Withered carving: and (3) uniformly spreading the fresh tea seeds subjected to impurity removal treatment in the step (1) in a sieve tray for withering and carving.
Further, the optimum conditions of the withered carving are as follows: no direct sunlight, ventilation and four-side ventilation. The temperature is 25-30 ℃, and the relative humidity is 60-70%.
The invention strictly controls the conditions of withered carving, so that the finished fruit tea has uniform and dark green color, good quality and good taste.
In the withered and carved process, the quality of the nectar is affected by the climate and environmental changes of the withered and carved product, for example, the temperature is too high in the day heat, the nectar turns red and is opened, and the humidity is too high in the environment of rain in the day cold, so that the nectar turns black and possibly mildews, which is unfavorable for the quality. If the natural environment condition is good, natural withered carving can be adopted, and if the natural environment condition does not reach the standard, artificial regulation and control can be carried out.
The withered and carved time is 4 days.
(3) Baking: baking the withered and carved tea seeds obtained in the step (2) for multiple times.
Further, baking was performed 4 times. The 1 st baking and the 2 nd baking are baking at a temperature of 95 ℃ for 20 minutes; the 3 rd bake and the 4 th bake were baked at a temperature of 95 ℃ for 50 minutes. After each baking is finished, cooling and then baking the mixture for the next time.
Further, baking until the tea seeds are seven dry.
The fruit tea is baked to fix color on one hand and dry on the other hand, so that the color change and deterioration of the fruit tea are prevented, and the fragrance of the fruit tea can be improved.
(4) Pile fermentation: pile fermentation for 24 hours.
Pile fermentation is the key for the quality of the nectar and the tea aroma, and the pile fermentation and the reasonable control of the pile fermentation time are set, so that the nectar has pleasant aroma and good taste.
(5) Sorting: sieving with sieve to obtain tea seed fruit tea.
The raw material tea seeds are produced from tea seeds in Anhua county of Hunan province. The geographical position is unique, and the obtained tea seeds are used for preparing the fruit tea and have good taste.
The finished tea prepared from the tea seeds is round and dark green. The preparation method of fruit tea is characterized by that it does not use stir-frying or kneading, and adopts the processes of removing impurity, withering and carving, drying, piling and drying so as to obtain the invented fruit tea.
The invention has the following beneficial effects:
the invention adopts the tea seeds as the raw materials for the first time to prepare the fruit tea, and the fruit tea can be prepared by centralized picking treatment in the picking period of the tea seeds, thereby avoiding the waste of tea seed resources. The method is simple to operate and low in cost, and the obtained tea seed fruit tea is good in quality and taste.
The fruit tea is prepared by taking the tea seeds as raw materials, the beneficial ingredients in the tea seeds are retained to the greatest extent in the production process, the fruit tea has high nutritional value and is also beneficial to leaching of the effective ingredients in brewing, the processed fruit tea can be stored for a long time, the tea fragrance is strong after brewing, the fruit tea is matched with different tea leaves (such as black tea, green tea, black tea and the like) to have different tastes, and the sesame and bean tea can be matched with sesame and beans to prepare the sesame and bean tea, so that the tea soup is mellow and good in taste.
Example 2
The preparation method of the tea seed fruit tea comprises the following steps:
(1) removing impurities: removing impurities from fresh picked tea seeds and screening according to the size of the fresh tea seeds;
further, removing impurities, spreading the picked fresh tea seeds and fresh fruits, and screening the flowers and the ashes by a screen.
Further, the fresh tea seeds are sieved according to the size, and the fresh tea seeds with basically the same size are placed in the same sieve tray.
(2) Withered carving: and (3) uniformly spreading the fresh tea seeds subjected to impurity removal treatment in the step (1) in a sieve tray for withering and carving.
Further, the optimum conditions of the withered carving are as follows: no direct sunlight, ventilation and four-side ventilation. The temperature is 25-30 ℃, and the relative humidity is 60-70%.
The invention strictly controls the conditions of withered carving, so that the finished fruit tea has uniform and dark green color, good quality and good taste.
In the withered and carved process, the quality of the nectar is affected by the climate and environmental changes of the withered and carved product, for example, the temperature is too high in the day heat, the nectar turns red and is opened, and the humidity is too high in the environment of rain in the day cold, so that the nectar turns black and possibly mildews, which is unfavorable for the quality. If the natural environment condition is good, natural withered carving can be adopted, and if the natural environment condition does not reach the standard, artificial regulation and control can be carried out.
The withered and carved time is 6 days.
(3) Baking: baking the withered and carved tea seeds obtained in the step (2) for multiple times.
Further, baking was performed 4 times. The 1 st baking and the 2 nd baking are baking at a temperature of 100 ℃ for 20 minutes; the 3 rd bake and the 4 th bake were baked at a temperature of 100 ℃ for 30 minutes. After each baking is finished, cooling and then baking the mixture for the next time.
Further, baking until the tea seeds are seven dry.
The fruit tea is baked to fix color on one hand and dry on the other hand, so that the color change and deterioration of the fruit tea are prevented, and the fragrance of the fruit tea can be improved.
(4) Pile fermentation: pile fermentation for 26 hours.
Pile fermentation is the key for the quality of the nectar and the tea aroma, and the pile fermentation and the reasonable control of the pile fermentation time are set, so that the nectar has pleasant aroma and good taste.
(5) Sorting: sieving with sieve to obtain tea seed fruit tea.
Further, the raw material tea seeds are preferably produced from tea seeds in Anhua county, Hunan province. The geographical position is unique, and the obtained tea seeds are used for preparing the fruit tea and have good taste.
The finished tea prepared from the tea seeds is round and dark green. The preparation method of fruit tea is characterized by that it does not use stir-frying or kneading, and adopts the processes of removing impurity, withering and carving, drying, piling and drying so as to obtain the invented fruit tea.
The invention has the following beneficial effects:
the invention adopts the tea seeds as the raw materials for the first time to prepare the fruit tea, and the fruit tea can be prepared by centralized picking treatment in the picking period of the tea seeds, thereby avoiding the waste of tea seed resources. The method is simple to operate and low in cost, and the obtained tea seed fruit tea is good in quality and taste.
The fruit tea is prepared by taking the tea seeds as raw materials, the beneficial ingredients in the tea seeds are retained to the greatest extent in the production process, the fruit tea has high nutritional value and is also beneficial to leaching of the effective ingredients in brewing, the processed fruit tea can be stored for a long time, the tea fragrance is strong after brewing, the fruit tea is matched with different tea leaves (such as black tea, green tea, black tea and the like) to have different tastes, and the sesame and bean tea can be matched with sesame and beans to prepare the sesame and bean tea, so that the tea soup is mellow and good in taste.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method of tea seed fruit tea is characterized by comprising the following steps:
(1) removing impurities: removing impurities from fresh picked tea seeds and screening according to the size of the fresh tea seeds;
(2) withered carving: uniformly spreading the fresh tea seeds subjected to impurity removal treatment in the step (1) in a sieve tray for withering and carving;
(3) baking: baking the withered and carved tea seeds obtained in the step (2) for multiple times;
(4) pile fermentation: piling for 24-26 hours;
(5) sorting: sieving with sieve to obtain tea seed fruit tea.
2. The method for preparing tea leaves, seeds and fruits as claimed in claim 1, wherein in the step (1), the impurities are removed, the picked fresh tea leaves, seeds and fruits are spread out, and the flower ash is screened out by a screen.
3. The method of producing tea leaf seed nectar according to claim 1 or 2, wherein in the step (1), fresh tea leaf seed fruits are sized and sieved, and fresh fruits of substantially the same size are placed in the same sieve tray.
4. The process for producing tea leaves seed nectar according to claim 1 or 2, wherein in the step (2), the optimum conditions for the withered carving: no direct sunlight, ventilation and four-side ventilation.
5. The method for preparing tea leaf seed and fruit tea according to claim 1 or 2, wherein in the step (2), the withered carving temperature is 25-30 ℃ and the relative humidity is 60-70%.
6. The method for preparing tea leaf seed nectar according to claim 1 or 2, wherein in the step (2), the time of withered carving is 4 to 6 days.
7. The method of producing tea leaf seed nectar according to claim 1 or 2, wherein in the step (3), baking is performed 4 times.
8. The method for preparing tea leaf seed nectar according to claim 7, wherein in the step (3), the 1 st baking and the 2 nd baking are baking at a temperature of 95 to 100 ℃ for 20 to 30 minutes; the 3 rd baking and the 4 th baking are baking at the temperature of 95-100 ℃ for 30-50 minutes; after each baking is finished, cooling and then baking the mixture for the next time.
9. The method of producing tea seed nectar according to claim 1 or 2, wherein in the step (3), the baking is carried out until the tea seeds are seven dry.
10. The method for producing tea seed nectar according to claim 1 or 2, wherein in the step (1), the raw tea seeds are selected from tea seeds produced in Anhua county of Hunan province.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011324826.5A CN112450303A (en) | 2020-11-24 | 2020-11-24 | Preparation method of tea seed fruit tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011324826.5A CN112450303A (en) | 2020-11-24 | 2020-11-24 | Preparation method of tea seed fruit tea |
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| CN112450303A true CN112450303A (en) | 2021-03-09 |
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| CN202011324826.5A Pending CN112450303A (en) | 2020-11-24 | 2020-11-24 | Preparation method of tea seed fruit tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226796A (en) * | 2022-06-28 | 2022-10-25 | 四川省农业科学院茶叶研究所 | Processing method of tea fruit tea and product thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102311866A (en) * | 2011-08-17 | 2012-01-11 | 临沧佳源食品有限责任公司 | Physical preparation process of Yunnan big-leaf tea plant seed oil |
| CN109007171A (en) * | 2018-07-13 | 2018-12-18 | 阙玉林 | A method of tea seed tea is made with tea young fruit |
-
2020
- 2020-11-24 CN CN202011324826.5A patent/CN112450303A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102311866A (en) * | 2011-08-17 | 2012-01-11 | 临沧佳源食品有限责任公司 | Physical preparation process of Yunnan big-leaf tea plant seed oil |
| CN109007171A (en) * | 2018-07-13 | 2018-12-18 | 阙玉林 | A method of tea seed tea is made with tea young fruit |
Non-Patent Citations (2)
| Title |
|---|
| 宋培讯 等，: "《茶文化. 三》", 31 January 2018, 天津科学技术出版社 * |
| 阚能才: "《科学品茶》", 31 January 2017, 知识产权出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115226796A (en) * | 2022-06-28 | 2022-10-25 | 四川省农业科学院茶叶研究所 | Processing method of tea fruit tea and product thereof |
| CN115226796B (en) * | 2022-06-28 | 2023-06-27 | 四川省农业科学院茶叶研究所 | Processing method of tea fruit tea and product thereof |
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Application publication date: 20210309 |