CN112655793B - Preparation method of debitterized oil tea - Google Patents
Preparation method of debitterized oil tea Download PDFInfo
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- CN112655793B CN112655793B CN202011518335.4A CN202011518335A CN112655793B CN 112655793 B CN112655793 B CN 112655793B CN 202011518335 A CN202011518335 A CN 202011518335A CN 112655793 B CN112655793 B CN 112655793B
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Abstract
The invention discloses a preparation method of debitterized oil tea. Firstly, soaking tea leaves in warm water, then cleaning the tea leaves with clean water at normal temperature, and airing the tea leaves; then slicing dried fig, mixing with cleaned tea, adding ginger, and frying in oil pan; taking out the fried materials, pulverizing, adding hot water, stirring, filtering, and removing filtrate; finally, adding hot water into the filter residue, stirring uniformly, filtering, naturally cooling the filtrate to room temperature, and packaging. The preparation method of the invention overcomes the traditional operation mode of beating after frying, so that the production of the oil tea can be industrialized, in addition, in order to overcome the bitter taste of material extract in the industrialized production process, the method of compounding the dried figs and the tea leaves and discarding the primary filtrate is adopted, and the prepared oil tea has small bitter taste and unique flavor.
Description
Technical Field
The invention belongs to the technical field of beverage preparation, and particularly relates to a preparation method of debitterized oil tea.
Background
The folk tea drinking customs of China are many, and the folk tea drinking customs of 'tea making tea-oil camellia' is existed in the Tang dynasty and Hunan tea culture of China. The tea is prepared by steaming, twisting and drying tea leaves, adding ginger and shallot into boiling oil, parching, beating with wood stick in pot to certain degree, decocting with boiling water, and removing residue. The tea-oil trees have the theory of 'one pot bitter, two pots quack and three pots four pots good tea-oil trees', one pot of tea-oil trees are slightly bitter and astringent when tasting coarsely, but the aftertaste is sweet, and the tea-oil trees are more beneficial to drinking frequently, so that the tea-oil trees have the effects of prolonging life and preserving health, beautifying and strengthening body, and the tea-oil trees have the effects of helping digestion and waking up stomach.
With the acceleration of modern life rhythm, the traditional method for making the oil tea is rarely adhered to, because the traditional method for making the oil tea wastes time and labor, the core of the making of the oil tea lies in the strength and the method of manual beating, the modern process cannot simulate the manual beating process, and only the process of grinding or grinding can be adopted, but the method of grinding or grinding can release the bitter taste of fried oil tea, ginger and the like, and the bitter taste cannot be like the traditional oil tea to be sweet after being fried, but the bitter taste is bitter after being tasted more and more.
The method for eliminating the bitter taste mainly comprises a method for covering the bitter taste and a method for eliminating the bitter taste, wherein the method for eliminating the bitter taste is to research components of bitter substances in the oil tea, and then separate and eliminate the components by adopting methods such as extraction and the like, but the components of the bitter substances in the oil tea are extremely complex and are not easy to separate; the bitter taste masking method is to disperse the bitter taste by adding sugar, salt or other substances for masking the bitter taste to achieve the effect of paralyzing the bitter taste buds of the tongue, however, the bitter taste of the oil tea is masked by using the salt or the sugar, so the oil tea is very greasy to drink, has strange taste, and the bitter taste cannot be completely eliminated.
Disclosure of Invention
The invention aims to provide a preparation method of debitterized oil tea.
A preparation method of debitterized oil tea comprises the following steps:
(1) soaking tea in warm water for 1-3 hr, cleaning with clear water at normal temperature for 1-3 times, and air drying;
(2) slicing dried fructus fici, mixing with cleaned folium Camelliae sinensis, adding rhizoma Zingiberis recens, and frying in oil pan for 10-20 min;
(3) fishing out the fried materials, crushing, and sieving with a 50-80 mesh sieve according to the following materials: the water mass ratio is 1: (2-4) adding hot water according to the proportion, uniformly stirring, filtering, and removing filtrate;
(4) and (4) adding hot water with the weight of 2-5 times of that of the filter residue obtained in the step (3), uniformly stirring, filtering, naturally cooling the filtrate to room temperature, and packaging.
The temperature for soaking in warm water is 40-60 ℃.
The water content of the dried fructus fici is controlled below 20%, and the slice thickness is 1-3 mm.
The dosage and mass ratio of the tea leaves, the dried figs and the ginger is 10: (6-13): (4-6).
The temperature of the oil in the oil pan is 90-150 ℃.
The temperature of the hot water in the step (3) is 70-80 ℃.
The temperature of the hot water in the step (4) is 95-100 ℃.
And (4) adding 1-2 times of hot water by weight into the residue obtained in the step (4), uniformly stirring, filtering, naturally cooling the filtrate to room temperature, and packaging.
The temperature of the hot water is 95-100 ℃.
The invention has the beneficial effects that: the preparation method of the invention overcomes the traditional operation mode of beating after frying, so that the production of the oil tea can be industrialized, in addition, in order to overcome the bitter taste of material extract in the industrialized production process, the method of compounding the dried figs and the tea leaves and discarding the primary filtrate is adopted, and the prepared oil tea has small bitter taste and unique flavor.
Drawings
Fig. 1 shows the bitterness of camellia oleifera prepared by different mass ratios of tea leaves and dried figs.
Fig. 2 shows the bitterness of camellia oleifera prepared under different sieving particle sizes.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Example 1 selection of debittering Agents
In view of the difficulty of directly removing bitterness, the embodiment adopts a method of frying tea leaves and other materials to remove bitterness, namely fresh apples, dried apples (the moisture content is 20 +/-2%, and the slice thickness is 1.5mm), dried persimmons (the moisture content is 25 +/-2%, and the slice thickness is 1.5mm), fresh figs, dried figs (the moisture content is 18 +/-2%, and the slice thickness is 1.5mm), vanilla and rose petals, and the contrast is that only tea leaves are adopted as raw materials.
The oil tea is prepared according to the following method: soaking tea in warm water (50 deg.C) for 2 hr, cleaning with clear water at normal temperature for 2 times, and air drying; adding rhizoma Zingiberis recens half the weight of folium Camelliae sinensis, and frying in oil pan for 15min (the temperature of oil in oil pan is 100 deg.C); fishing out the fried materials, crushing, sieving by a 60-mesh sieve, and mixing the materials: the water mass ratio is 1: 3, adding hot water (75 ℃), stirring uniformly, filtering, and removing filtrate; adding 3 times of hot water (100 deg.C) into the residue, stirring, filtering, naturally cooling the filtrate to room temperature, and packaging.
The prepared oil tea is diluted by 5 times, 10 times, 15 times, 20 times, 25 times, 30 times, 35 times, 40 times, 45 times and 50 times respectively, and the bitter taste values are respectively 10, 9, 8, 7, 6, 5, 4, 3, 2 and 1. After the standard bitterness value is made, 3mL of the liquid to be evaluated is put into a mouth and is spit out after being fully tasted. And then repeatedly comparing the bitter taste value with the standard bitter taste value solution until determining the bitter taste value, and determining the bitter taste value by taking the average value of more than five persons.
The oil tea is prepared according to the following method: soaking tea in warm water (50 deg.C) for 2 hr, cleaning with clear water at normal temperature for 2 times, and air drying; mixing the selected different materials with the cleaned tea leaves, adding rhizoma Zingiberis recens, and frying in oil pan for 15min (the temperature of oil in oil pan is 100 deg.C); fishing out the fried materials, crushing, sieving by a 60-mesh sieve, and mixing the materials: the water mass ratio is 1: 3, adding hot water (75 ℃), stirring uniformly, filtering, and removing filtrate; adding 3 times of hot water (100 deg.C) into the residue, stirring, filtering, naturally cooling the filtrate to room temperature, and packaging. The using amount and the mass ratio of the tea leaves, the materials and the ginger are 10: 8: 5. the prepared camellia oleifera was diluted 15 times with water, and the bitterness value thereof was measured, and the test results are shown in table 1.
TABLE 1
The tea leaves are independently adopted as the raw materials, the bitterness value of the prepared oil tea diluted by 15 times is 8, and as can be seen from table 1, the bitterness of the oil tea prepared by the dried apples, the dried persimmons and the tea leaves in the composite oil frying process is not reduced, but is improved, although the bitterness value of the fresh apples, the fresh figs, the vanilla and the rose petals is reduced, the reduction range is too low, no practical significance is realized, and only the dried figs significantly reduce the bitterness value of the oil tea.
Example 2 ingredient optimization
After the bitter-removing raw material dry fig is selected, the dosage ratio of the tea leaves to the dry fig is a key factor for removing the bitter, and the dosage ratio of the tea leaves to the dry fig is set to have a gradient as follows: tea leaf: the mass ratio of the dried figs is 10: 18. 10: 16. 10: 14. 10: 12. 10: 10. 10: 8. 10: 6. 10: 4.
the oil tea is prepared according to the following method: soaking tea in warm water (50 deg.C) for 2 hr, cleaning with clear water at normal temperature for 2 times, and air drying; mixing dried fructus fici and cleaned folium Camelliae sinensis, adding rhizoma Zingiberis recens, and frying in oil pan for 15min (oil temperature is 100 deg.C); fishing out the fried materials, crushing, sieving by a 60-mesh sieve, and mixing the materials: the water mass ratio is 1: 3, adding hot water (75 ℃), stirring uniformly, filtering, and removing filtrate; adding 3 times of hot water (100 deg.C) into the residue, stirring, filtering, naturally cooling the filtrate to room temperature, and packaging; the mass ratio of the tea leaves to the ginger is 10: 5. diluting the prepared Camellia oleifera with water for 15 times, and measuring bitterness value.
As can be seen from fig. 1, the mass ratio of the tea leaves to the dried figs is 10: when 10, the bitterness is the lowest, and the best proportion is obtained.
Example 3 Material Screen size optimization
The bitter taste is released from the materials, the substances for inhibiting the bitter taste are also released from the materials, the particle size of the materials has great influence on the bitter taste, the particles are too small, various substances are fully released, the concentration of the tea oil is high, the types of the released substances are multiple, the bitter taste value is large, the particles are too large, the release amount of flavor substances is too small, and the taste of the tea oil is too weak, so that the search for proper particle size is an important factor.
The sieving gradient is set to 30 meshes, 40 meshes, 50 meshes, 60 meshes, 70 meshes, 80 meshes, 90 meshes and 100 meshes, and the oil tea is prepared according to the following method: soaking tea in warm water (50 deg.C) for 2 hr, cleaning with clear water at normal temperature for 2 times, and air drying; mixing dried fructus fici and cleaned folium Camelliae sinensis, adding rhizoma Zingiberis recens, and frying in oil pan for 15min (oil temperature is 100 deg.C); fishing out the fried materials, crushing and sieving, wherein the weight ratio of the materials is as follows: the water mass ratio is 1: 3, adding hot water (75 ℃), stirring uniformly, filtering, and removing filtrate; adding 3 times of hot water (100 deg.C) into the residue, stirring, filtering, naturally cooling the filtrate to room temperature, and packaging; the dosage and mass ratio of the tea leaves, the dried figs and the ginger is 10: 10: 5. diluting the prepared oil tea with water 15 times, and measuring its bitterness value.
As can be seen from FIG. 2, the bitterness was minimized when the sieve was 70 mesh.
Example 4 optimal preparation method
The oil tea is prepared according to the following method: soaking tea in warm water (50 deg.C) for 2 hr, cleaning with clear water at normal temperature for 3 times, and air drying; mixing dried fructus fici and cleaned folium Camelliae sinensis, adding rhizoma Zingiberis recens, and frying in oil pan for 15min (oil temperature is 100 deg.C); fishing out the fried materials, crushing, sieving with a 70-mesh sieve, and mixing the materials: the water mass ratio is 1: 3, adding hot water (75 ℃), stirring uniformly, filtering, and removing filtrate; adding 3 times of hot water (100 deg.C) into the residue, stirring, filtering, naturally cooling the filtrate to room temperature, and packaging; the dosage and mass ratio of the tea leaves, the dried figs and the ginger is 10: 10: 5.
the above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (8)
1. The preparation method of the debitterized oil tea is characterized by comprising the following steps:
(1) soaking tea in warm water for 1-3 hr, cleaning with clear water at normal temperature for 1-3 times, and air drying;
(2) slicing dried fructus fici, mixing with cleaned folium Camelliae sinensis, adding rhizoma Zingiberis recens, and frying in oil pan for 10-20 min;
(3) fishing out the fried materials, crushing, and sieving with a 50-80 mesh sieve according to the following materials: the water mass ratio is 1: (2-4) adding hot water according to the proportion, uniformly stirring, filtering, and removing filtrate;
(4) adding hot water in an amount which is 2-5 times the weight of the filter residue obtained in the step (3), uniformly stirring, filtering, naturally cooling the filtrate to room temperature, and packaging;
the dosage and mass ratio of the tea leaves, the dried figs and the ginger is 10: (6-13): (4-6).
2. The method for preparing debitterized oil tea according to claim 1, wherein the temperature of the warm water soaking is 40-60 ℃.
3. The method for preparing a debitterized oil tea according to claim 1, wherein the moisture content of the dried figs is controlled to be less than 20%, and the slice thickness is 1-3 mm.
4. The method for preparing debitterized oil tea as claimed in claim 1, wherein the temperature of oil in the oil pan is 90-150 ℃.
5. The process for preparing a debittered oil tea according to claim 1, wherein the temperature of the hot water of step (3) is 70-80 ℃.
6. The process for preparing a debittered oil tea according to claim 1, wherein the temperature of the hot water of step (4) is 95 to 100 ℃.
7. The preparation method of the debitterized oil tea as claimed in claim 1, wherein 1-2 times of hot water by weight is added into the residue left in the step (4), the mixture is stirred uniformly, filtered, and the filtrate is naturally cooled to room temperature and packaged.
8. The process for the preparation of debitterized oil tea according to claim 7, wherein the temperature of the hot water is 95-100 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1326686A (en) * | 2001-06-13 | 2001-12-19 | 金文宗 | Fig fragrance tea and its producing method |
| CN103349228A (en) * | 2013-06-24 | 2013-10-16 | 蓝山县龙湾三蓝生态园开发有限责任公司 | Convenient butter tea and preparation method thereof |
| CN105851335A (en) * | 2016-05-18 | 2016-08-17 | 范才成 | Processing method for Tujia oil tea soup |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1326686A (en) * | 2001-06-13 | 2001-12-19 | 金文宗 | Fig fragrance tea and its producing method |
| CN103349228A (en) * | 2013-06-24 | 2013-10-16 | 蓝山县龙湾三蓝生态园开发有限责任公司 | Convenient butter tea and preparation method thereof |
| CN105851335A (en) * | 2016-05-18 | 2016-08-17 | 范才成 | Processing method for Tujia oil tea soup |
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