CN113040249A - Preparation method of cerasus humilis bud tea - Google Patents
Preparation method of cerasus humilis bud tea Download PDFInfo
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- CN113040249A CN113040249A CN202110494390.2A CN202110494390A CN113040249A CN 113040249 A CN113040249 A CN 113040249A CN 202110494390 A CN202110494390 A CN 202110494390A CN 113040249 A CN113040249 A CN 113040249A
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
A preparation method of Prunus humilis flower bud tea aims at fully retaining flavonoid and polyphenol components in Prunus humilis flower buds; the method comprises the steps of shearing the cerasus humilis flower branches in the bud period, and manually picking off the clustered buds on the flower branches; cleaning the flower buds twice, paving the flower buds with the thickness of 2-3cm under the conditions of ventilation, drying and non-direct sunlight, and spreading and airing the flower buds for 4-6 hours to naturally disperse the water attached to the flower buds; then, deactivating enzyme with microwave, laying flower buds with thickness of 1.5-2cm, and heating with microwave at high temperature P80-P100 for 2-3 min; naturally drying, canning and storing.
Description
Technical Field
The invention relates to a preparation method of cerasus humilis bud tea.
Background
In recent years, the nation actively promotes the high-quality development of the large health industry, and the outline of planning 2030 of healthy China and the outline of action for promoting the high-quality development of the health industry (2019-2022) appear in turn. Under the advocation of the national big health concept, the awareness and pursuit of people on health are remarkably improved. The tea is a traditional healthy drink in China, is highly popular among people from old to present, and continuously has new tea types and processing methods. In addition to the traditional 'six major tea systems', fruit tree teas with health care and medicinal effects, such as sea buckthorn tea, medlar tea, mulberry leaf tea, shinyleaf yellowhorn fruit tea, persimmon leaf tea, jujube leaf tea and the like are emerging continuously, and are gradually developing into the 'seventh major tea system' in China. The cerasus humilis is a special shrub plant in China, has drought resistance, cold resistance and strong adaptability, and leaves, flowers and fruits are rich in health-care substances such as polyphenol, flavonoid, tannin and the like. The flavonoids (flavanones) are important natural organic compounds containing oxygen heterocycles and comprise 2 benzene rings, oxygen pyran rings and a plurality of hydroxyl groups, and the flavonoids mainly comprise anthocyanin, flavonol, flavan-3-ol, procyanidine and the like. Many researches show that the flavonoid compounds widely exist in green foods and Chinese medicinal materials, and have the characteristics of resisting viruses, enhancing immunity, resisting bacteria, resisting oxidation, resisting cancers and the like. The dwarf plum varieties (lines) such as 'jin Europe No. 1', 'jin Europe No. 2', 'jin Europe No. 3', 'nong Da No. 5', 'nong Da No. 6', 'nong Da No. 7', 'DG-1' and the like are planted in a plurality of provinces in northeast, northwest and north China, and the total cultivation area reaches 15 ten thousand mu. The Prunus humilis flower buds grow earlier than leaf buds, belong to first-flower and later-leaf plants, have large flower quantity, can sprout 20-30 basal shoots in each cluster in the full bearing period, have 500 flower buds per branch in addition to 300 flower buds, produce 6000 flower buds in addition to 10000 flower buds per cluster, and can produce 500 flower buds in addition to 800 ten thousand flower buds per mu according to the calculation of 800 plants per mu, so the Prunus humilis flower buds have rich raw materials. More importantly, the cerasus humilis flower buds are rich in active substances such as flavonoid, polyphenol and the like (the average flavonoid is 45.70mg/g DW, and the average polyphenol is 38.27mg/g DW), a brand new flower tea type can be developed by utilizing the cerasus humilis flower buds, and the cerasus humilis can produce fruits and can pick flowers, so that the utilization of the whole tree and the comprehensive development are realized. However, no description has been made of making tea drink using the flower organ of prunus humilis.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of the prunus humilis flower bud tea which can fully retain natural active substances such as polyphenol, flavonoid, tannin and the like in the prunus humilis flower buds and the unique fragrance of the prunus humilis flower buds.
The invention relates to a method for preparing prunus humilis flower bud tea, which is developed by taking a large flower bud before a flower of a prunus humilis fruit tree, which is a special shrub plant in China, is bloomed as a raw material according to the characteristics of the prunus humilis flower bud. The adopted flower tea cerasus humilis variety (system) comprises two types of green bud white petals and purple bud powder petals; the green bud and white petal type is such as ' Nongda No. 5 ' DG-1 ', etc., and the purple bud powder petal type is such as ' Jinou No. 1 ' and ' Jinou No. 3 ', etc. The preparation method of the cerasus humilis bud tea comprises the following steps:
(1) picking flower buds: cutting the Prunus humilis Bunge flower branches in the large bud period back from the field, and picking off clustered Prunus humilis Bunge flower buds on the flower branches; typically, each cluster has 5-10 flower buds.
(2) Cleaning and spreading for airing: cleaning the picked clustered flower buds for 2 times, rinsing the flower buds with tap water for the first time, and ultrasonically cleaning the flower buds with purified water for the second time to remove dirt on the surfaces of the flower buds; after cleaning twice, paving and spreading for drying for 4-6 hours under the conditions of ventilation, drying and non-direct sunlight; naturally dispersing the water attached to the buds, and turning over for 2-3 times in the spreading and airing process, so as to be beneficial to uniform airing;
(3) microwave enzyme deactivation: deactivating enzyme with microwave oven, filling a layer of tinfoil paper on the tray of the microwave oven, uniformly spreading cleaned and spread-dried Prunus humilis Bunge flower buds on the tray with thickness of 1.5-2cm, and treating with microwave high fire (P80-P100) for 2-3 min;
(4) naturally airing: placing the microwave de-enzymed Prunus humilis Bunge flower buds indoors for natural air drying for 24-48 hours, wherein the indoor relative humidity is less than 30%, the temperature is 20-25 ℃, and collecting the Prunus humilis Bunge flower buds when the water content of the flower buds is less than 5%;
(5) canning and storing: placing the naturally dried Prunus humilis Bunge scented tea in a food grade glass bottle or PP container, placing food desiccant in the bottle, and storing in shade, dry and dark conditions.
The fixation is the first step of tea making and is also a very critical step. At present, the tea deactivation process adopts steaming, baking and other modes, and the unique color and appearance of the European plum flower tea are not easy to maintain by the methods. And the flowers are scattered during brewing, which affects the appearance and drinking effect. The water-removing process adopts microwave water-removing, the contents of flavonoid, polyphenol and tannin in the microwave water-removing are higher than those in a water-removing and drying mode, and meanwhile, the flower buds are heated uniformly by the microwave water-removing method, the water-removing degree is consistent, the appearance is neat, the natural color retention is good, and the production is simple and rapid.
The invention adopts buds as raw materials and is determined based on the following three factors: firstly, the researches find that the active ingredients (flavonoids and polyphenols) in the flower buds of the cerasus humilis variety (line) are higher, the average content of the flavonoids is 45.70mg/g DW, the average content of the polyphenols is 38.27mg/g DW, 35-40% of the flavonoids can be still remained after microwave enzyme deactivation, and 20-25% of the polyphenols can be remained; meanwhile, the flower tea is made from the opened flowers, the appearance of the product is loose, and the drinking quality is influenced, so that the processing by adopting the flower buds as the raw materials is one of the key technologies in the patent; secondly, the cerasus humilis flowers have more branches and large flower quantity, and flowers are firstly planted, then leaves and buds are clustered, so that the cerasus humilis flowers are particularly easy to pick in the field, and the raw materials are rich in sources; thirdly, the color of flower buds is various, and the color of flower organs is different, so that the product diversity of the scented tea can be increased.
The invention adopts the natural air-drying process after the microwave water-removing process, can better keep the inherent shape of the flower buds, and can collect, fill and store the flower buds after the water content of the flower buds is lower than 5 percent.
The invention collects the cerasus humilis flower buds as the raw materials, strictly controls the bud collecting period, accurately controls the technical parameters and realizes the standardized technical process of the cerasus humilis flower bud tea from picking, processing and storing. The microwave enzyme deactivation and natural air drying method is adopted to prepare the cerasus humilis bud tea, the technology is simple, convenient and novel, the production cost is low, the active ingredients such as polyphenol, flavonoid and the like in the cerasus humilis buds can be fully reserved, and the cerasus humilis bud tea has stronger anti-inflammatory and antioxidant activities. When the cerasus humilis bud tea is brewed for drinking, the shape is attractive, the tea soup is clear, the fragrance is attractive, the taste is light, the taste is sweet, and the characteristic is unique.
Detailed Description
Example 1: prunus humilis flower bud tea is prepared by using Prunus humilis flower buds with green bud and white petal type. The variety is 'DG-1', the flavonoid content of the flower bud of the variety is 44.05mg/g DW (table 1), and the polyphenol content is 39.58mg/g DW (table 2).
(1) Picking flower buds: in spring, the Prunus humilis Bunge is in a large bud period, and when 9 am to 4 pm, the Prunus humilis Bunge basal flower branches are cut off from the ground, collected and put in a frame, transported back to the room, and the clustered flower buds on the flower branches are manually picked without damaging the integrity of the clustered flower buds.
(2) Cleaning and spreading for airing: the water is used for washing once, and the purified water is used for ultrasonic washing for the second time. Spreading and drying in air on the hollow bamboo plaque in single layer, spreading the raw materials in a loose state, spreading the raw materials with a thickness of 2-3cm, spreading and drying in air for 4-6 hours, turning over for 2-3 times in the spreading and drying process when the surface water of the flower buds is completely dispersed, and facilitating uniform drying in air.
(3) Microwave enzyme deactivation: deactivating enzyme in microwave oven, filling a layer of tinfoil paper on the tray, uniformly spreading cleaned and spread-dried Prunus humilis flower buds on the tray with thickness of 1.5-2cm, and treating with microwave high fire (P80) for 3 min; after microwave enzyme deactivation, the flavonoid content was 11.62mg/g DW (Table 1), and the polyphenol content was 7.87mg/g DW (Table 2).
(4) And (3) naturally drying: taking out the de-enzymed Prunus humilis flower buds, placing in a ventilated, dry and sunny but not direct-injection room for natural air drying, wherein the indoor temperature is 20-25 ℃, the relative humidity is less than 30%, the time is 24-48 hours, and the flower buds have the water content less than 5%.
(5) Canning and storing: placing the naturally dried bud tea in a food-grade container, placing food desiccant in a bottle, and storing in shade, dry and dark conditions.
Example 2: preparing the prunus humilis flower bud tea by using purple bud powder petal type prunus humilis flower buds. The variety is 'jin Euro No. 3', the flavonoid content of the flower bud of the variety is 46.85mg/g DW (table 1), and the polyphenol content is 36.64mg/g DW (table 2).
(1) Picking flower buds: in spring, the Prunus humilis Bunge is in a large bud period, and when 9 am to 4 pm, the Prunus humilis Bunge basal flower branches are cut off from the ground, collected and put in a frame, transported back to the room, and the clustered flower buds on the flower branches are manually picked without damaging the integrity of the clustered flower buds.
(2) Cleaning and spreading for airing: the water is used for washing once, and the purified water is used for ultrasonic washing for the second time. Spreading and drying in air on the hollow bamboo plaque in single layer, spreading the raw materials in a loose state, spreading the raw materials with a thickness of 2-3cm, spreading and drying in air for 4-6 hours, turning over for 2-3 times in the spreading and drying process when the surface water of the flower buds is completely dispersed, and facilitating uniform drying in air.
(3) Microwave enzyme deactivation: deactivating enzymes in a microwave oven, filling a layer of tin foil paper on a tray, uniformly spreading cleaned, spread and dried Prunus humilis Bunge flower buds on the tray with a thickness of 1.5-2cm, and treating with microwave high fire (P100) for 2min, wherein the treatment time is shorter than that of green bud and white flower varieties, so as to maintain the natural color of the Prunus humilis Bunge flower bud tea. After microwave enzyme deactivation, the flavonoid content is 17.80mg/g DW (Table 1), and the polyphenol content is 8.77mg/g DW (Table 2).
(4) And (3) naturally drying: taking out the de-enzymed Prunus humilis flower buds, placing in a ventilated, dry and sunny but not direct environment for natural air drying, wherein the indoor temperature is 20-25 ℃, the relative humidity is less than 30%, the flower buds can be collected in a tank for 24-36 hours, and the water content of the flower buds is less than 5%.
(5) Canning and storing: placing the naturally dried Prunus humilis flower bud tea in a food-grade container, placing food desiccant in a bottle, and storing in shade.
TABLE 1 flavonoid content of different Prunus humilis varieties (lines) in flower development period
TABLE 2 Polyphenol content of different Prunus humilis varieties (lines) during flower development
TABLE 3 Effect of different ways of fixation on the active ingredients in the Prunus humilis flower bud
As can be seen from tables 1 and 2, in the process of opening the cerasus humilis flowers of different varieties (lines), the contents of polyphenol and flavonoid are in a whole descending trend, the contents of the polyphenol and the flavonoid are higher in the bud period and the initial flowering period, and the contents are obviously reduced after full flowering. Meanwhile, the opened flowers are easy to shed pollen, and the brewing and drinking effects are influenced, so that the invention comprehensively considers the nutrient components of the raw materials and the operability of preparation, and adopts clustered buds before the blooming of the prunus humilis flowers as the raw materials for preparation.
The fixation is a very key link in the preparation of the scented tea, and different fixation methods can directly influence the nutritional ingredients and the drinking quality of the tea. The traditional leaf tea mostly adopts methods of steaming, pan-frying, sun-drying and the like, enzyme activity in leaves is inactivated, and nutritional ingredients of the tea are reserved. The flower bud is used as a raw material to prepare the scented tea, the shape of the flower bud can be damaged by adopting the traditional method for fixation, and in addition, when the flower bud is operated, the petals are opened, and pollen is blended into water, so that the brewing effect of the scented tea is influenced. In the research of the invention, the modern microwave enzyme deactivation is compared with the traditional enzyme deactivation and baking (table 3), which shows that the contents of flavonoid, polyphenol and tannin in the flower buds subjected to the microwave enzyme deactivation are all higher than those of the flower buds subjected to the enzyme deactivation and the baking, and particularly, the content of the flavonoid subjected to the microwave enzyme deactivation is remarkably higher than those of the flower buds subjected to the enzyme deactivation and the baking. The appearance of the flower buds is neat after microwave enzyme deactivation, and the natural color of the cerasus humilis flower buds is kept to the maximum extent.
In addition, according to the characteristics of the color of the flower buds of different varieties, the microwave enzyme deactivating firepower and the processing time are screened, namely the purple bud powder petal ' European plum variety ' Jinou No. 3 ' is relative to the green bud white petal ' variety ' DG-1 ', the enzyme deactivating firepower is increased to 100, and the time is shortened to 2min, so that the original color of the purple bud powder petal ' is maintained. Because anthocyanin is a natural pigment substance with red color in plant organs and tissues, the anthocyanin has strong antioxidant activity, but the anthocyanin is decomposed under high temperature and illumination, and the content is reduced. Therefore, the invention protects the color by a method of improving firepower and shortening time when the purple bud powder petal raw materials are subjected to microwave enzyme deactivation.
Claims (5)
1. A preparation method of cerasus humilis bud tea is characterized by comprising the following steps:
(1) picking flower buds: cutting the Prunus humilis Bunge flower branches in the large bud period back from the field, and picking off clustered Prunus humilis Bunge flower buds on the flower branches;
(2) cleaning and spreading for airing: cleaning picked flower buds twice; spreading and airing for 4-6 hours under the conditions of ventilation, drying and non-direct sunlight; turning over for 2-3 times in the spreading and drying process, and facilitating uniform drying;
(3) microwave enzyme deactivation: deactivating enzyme with microwave oven, filling a layer of tinfoil paper on the tray of the microwave oven, uniformly spreading cleaned and spread-dried Prunus humilis Bunge flower buds on the tray with thickness of 1.5-2cm, and treating with microwave high fire for 2-3 min;
(4) naturally airing: placing the microwave de-enzymed Prunus humilis Bunge flower buds indoors for natural air drying for 24-48 hours, wherein the indoor relative humidity is less than 30%, the temperature is 20-25 ℃, and collecting the Prunus humilis Bunge flower buds when the water content of the flower buds is less than 5%;
(5) canning and storing: placing the naturally dried Prunus humilis Bunge scented tea in a food grade glass bottle or PP container, placing food desiccant in the bottle, and storing in shade, dry and dark conditions.
2. The method for preparing prunus humilis flower bud tea as set forth in claim 1, wherein the variety types include both 'green bud white flower' and 'purple bud pink flower'.
3. The method for preparing prunus humilis flower bud tea as claimed in claim 1 or 2, wherein clustered flower buds are picked as a raw material at a large bud stage before a flower is opened.
4. The method of preparing the prunus humilis bud tea as set forth in claim 1 or 2, wherein the washing is carried out by rinsing with tap water for the first time and ultrasonic washing with purified water for the second time to remove the stains on the surface of the flower.
5. The method for preparing the prunus humilis bud tea as claimed in claim 1 or 2, wherein microwave de-enzyming is carried out by treating with microwave high fire P80-P100 to retain more active ingredients such as flavonoid and polyphenol in the bud material.
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