CN113142350A - Processing method of tea tree scented tea - Google Patents

Processing method of tea tree scented tea Download PDF

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Publication number
CN113142350A
CN113142350A CN202110372623.1A CN202110372623A CN113142350A CN 113142350 A CN113142350 A CN 113142350A CN 202110372623 A CN202110372623 A CN 202110372623A CN 113142350 A CN113142350 A CN 113142350A
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tea
flowers
flower
processing method
drying
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李冬
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Fugong Shiyuehong Tea Co ltd
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Fugong Shiyuehong Tea Co ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/34Tea 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 relates to the technical field of tea processing, in particular to a processing method of tea tree scented tea. The processing method of the tea tree scented tea comprises the following steps: and S1 picking: picking tea flowers in bud period in the morning and afternoon before winter solstice every year; s2 sorting: conveying the collected tea flowers into a winnowing machine for winnowing treatment, and removing broken leaves and impurities in the tea leaves; s3 vacuum freeze drying: putting the tea flowers in a freeze dryer, and carrying out freeze drying treatment; s4, low-temperature drying: spreading the dried tea flowers in a tray in a single layer, baking in a hot air dryer to obtain primary baked flowers, and naturally cooling; s5 high-temperature sterilization: sterilizing the primarily baked flowers under high pressure; s6 classification: removing impurities, screening and cleaning flowers, and metering and subpackaging; and S7 sealing and warehousing. The invention solves the problems of non-strong fragrance and heavy bitter taste of the tea tree scented tea prepared by the prior art, and the obtained tea soup has lasting fragrance and good taste and quality.

Description

Processing method of tea tree scented tea
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method of tea tree scented tea.
Background
Chinese people have a habit of drinking tea since ancient times, and tea culture has been passed for hundreds of thousands of years. Compared with tea, the tea flower has the fragrance of the tea, the contained components of the tea flower have the effects of detoxifying, inhibiting bacteria, reducing blood sugar, delaying aging, preventing and resisting cancer, enhancing immunity and the like, the contents of protein, tea polysaccharide, tea polyphenol and active antioxidant substances of the tea flower exceed the contents of the same substances in the tea, so that the tea flower is a high-quality protein nutrient source and can be comparable to the antioxidant plant rosemary recognized in the world. Therefore, the tea-scented tea has better health care effect than common tea and is more beneficial to body health.
The existing method for processing the tea tree scented tea is to directly dry the tea in the sun, so that the fragrance in the scented tea is not strong and lasting, then the tea is dried in the sun, the humidity of the tea in the middle part is relatively high, the diffusion and volatilization of substances in the tea are hindered, the scented tea is heavy in bitter taste and poor in taste after being brewed, and the taste of the tea tree scented tea is damaged.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a processing method of tea tree scented tea, solves the problems of low fragrance and heavy bitter taste of tea tree scented tea prepared by the prior art, and obtains tea soup with lasting fragrance and good taste quality.
The technical scheme of the invention is realized as follows: the processing method of the tea tree scented tea is characterized by comprising the following steps:
s1), picking: picking up tea flowers in bud period manually at 9-11 am and 3-5 pm before winter solstice every year;
s2), sorting: conveying the collected tea flowers into a winnowing machine for winnowing treatment, and removing broken leaves and impurities in the tea leaves;
s3), vacuum freeze drying: putting the tea flowers into a freeze dryer, and adjusting the temperature to-55 to-45 ℃ for freeze drying treatment;
s4), low-temperature drying: spreading the dried tea flowers in a tray in a single layer, placing the tray in a hot air dryer at the temperature of 40-60 ℃ for baking treatment for 6-8 hours to obtain primary baked flowers, and naturally cooling;
s5), high-temperature sterilization: sterilizing the primarily dried flowers at a temperature of 80-100 ℃ under high pressure;
s6), classification: removing impurities, screening and cleaning flowers, grading according to the particle size, color and uniform quality of the tea flowers, and metering and subpackaging;
s7), sealing and warehousing: packaging the subpackaged tea flowers by a vacuum sealing machine, boxing and warehousing to obtain the finished product of tea flower tea.
The tea flower in the step S1 is a Yunnan big-leaf tea flower or a tea flower of Fuding white tea, and fresh, undamaged and unopened tea flower buds of the tea flower with flower holders are selected for harvesting.
In the step S3, during vacuum freeze drying, the vacuum degree of the drying chamber is-0.6-0.8 MPa, and the drying time is 5-12 hours.
In the step S3, the tea flower is freeze-dried until the water content is 20-30%.
In the step S4, the moisture content of the primarily dried flowers is 8-10%.
In the step S5, the pressure during sterilization is 0.12MPa to 0.20MPa, and the sterilization time is 10 to 15 minutes.
In the step S5, the water content of the tea flower after the sterilization treatment is 7% or less.
The invention solves the defects in the background technology and has the following beneficial effects:
the invention provides a processing method of tea tree scented tea, and solves the problems that tea tree scented tea prepared by the prior art is not strong in fragrance and heavy in bitter taste. The fresh tea flowers are subjected to freeze drying treatment after being picked, so that the tea flowers are quickly dehydrated, stuffy air is not generated, and nutrient substances and aromatic substances in the flowers are completely reserved, so that the flower fragrance is strong and lasting; and then low-temperature drying and high-temperature sterilization are carried out, the tea flower is dried at the low temperature of 40-60 ℃, compared with high-temperature drying, the tissue of the tea flower is not damaged, the generation and release of fragrant substances are obviously increased in the baking process, the internal fragrance is changed, and therefore the pure, thick, fresh and sweet aftertaste high-quality tea flower tea is formed under the condition that the color of the tea flower is kept to the maximum extent. Compared with the traditional sun drying method, the tea juice of the invention overflows, so that more tea juice is enriched on the surface of tea, the fragrance is stronger during brewing, and the characteristics of thick, loose and dry appearance after drying are solved on the appearance. The tea flower tea is sterilized at the high temperature of 80-100 ℃, the nutrition of tea flowers cannot be influenced, the phenolic substances promote the oxidation reaction of tea polyphenol along with the increase of the temperature, a large amount of intermediate oxidation products are formed, the bitter taste of the tea flower tea is reduced, the tea flower tea has the taste of black tea, partial catechin is hydrolyzed into signature catechin and gallic acid, the bitter taste of tea soup is reduced, and the isomeric catechin promotes the bitter taste of the soup to be mellow. In addition, impurities and harmful substances in the tea of the tea tree are eliminated by high-temperature sterilization, so that the quality of the tea tree is improved. The finished tea tree scented tea processed by the processing method is flower-shaped dry flower, is yellow and dark yellow in color, fragrant and lasting in fragrance, light yellow and bright in liquor color after being brewed, unique and tasty in taste, and long in sweetness.
Detailed Description
Example 1
A processing method of tea tree scented tea comprises the following steps:
s1), picking: picking up tea flowers in bud period manually at 9-11 am and 3-5 pm before winter solstice every year; the tea flower is a Yunnan big-leaf tea flower, and fresh, undamaged and unopened tea flower buds with flower holders are selected for harvesting.
S2), sorting: conveying the collected tea flowers into a winnowing machine for winnowing treatment, and removing broken leaves and impurities in the tea leaves;
s3), vacuum freeze drying: placing the tea flowers in a freeze dryer, adjusting to-50 ℃ and carrying out freeze drying treatment; during vacuum freeze drying, the vacuum degree of the drying bin is 0.1MPa, the drying time is 8 hours, and the tea flowers are freeze-dried until the water content is 22%.
S4), low-temperature drying: spreading the dried tea flowers in a tray in a single layer, baking in a hot air dryer at 50 ℃ for 7 hours to obtain primary dried flowers with the water content of 9%, and naturally cooling;
s5), high-temperature sterilization: sterilizing the primarily dried flower at 90 deg.C under high pressure with 0.16MPa for 12 min, wherein the water content of the sterilized tea flower is 6.2%.
S6), classification: removing impurities, screening and cleaning flowers, grading according to the particle size, color and uniform quality of the tea flowers, and metering and subpackaging;
s7), sealing and warehousing: packaging the subpackaged tea flowers by a vacuum sealing machine, boxing and warehousing to obtain the finished product of tea flower tea.
The implementation process of the invention is as follows: after picking, the fresh tea flowers are subjected to freeze drying treatment, so that the tea flowers are quickly dehydrated, stuffiness is not generated, and nutrient substances and aromatic substances in the flowers are completely reserved, so that the flower fragrance is strong and lasting; and then low-temperature drying and high-temperature sterilization are carried out, the tissues of the tea flowers are not damaged by drying at the low temperature of 40-60 ℃, the generation and release of aroma substances are obviously increased in the baking process, and the internal aroma is changed. Compared with the traditional sun drying method, the tea juice of the invention overflows, so that more tea juice is enriched on the surface of tea, the fragrance is stronger during brewing, and the characteristics of thick, loose and dry appearance after drying are solved on the appearance. The tea flower tea is sterilized at the high temperature of 80-100 ℃, the nutrition of tea flowers cannot be influenced, the phenolic substances promote the oxidation reaction of tea polyphenol along with the increase of the temperature, a large amount of intermediate oxidation products are formed, the bitter taste of the tea flower tea is reduced, the tea flower tea has the taste of black tea, partial catechin is hydrolyzed into signature catechin and gallic acid, the bitter taste of tea soup is reduced, and the isomeric catechin promotes the bitter taste of the soup to be mellow. High temperature sterilization also eliminates impurities and harmful substances in the tea of the tea tree. In addition, because the tea flower is immediately subjected to freeze drying treatment, the activity of polyphenol oxidase and the like is inhibited, so that the oxidation of tea polyphenol is inhibited, the content of tea polyphenol and catechin substances in tea of the tea tree flower is higher, the effective health-care ingredients of the tea tree flower are kept at a higher level, and the nutrition and health-care functions of the tea flower are better. Picking in the bud stage before winter solstice, tea flower plant diseases and insect pests are few this moment, and the flower quality is high, picks 9 ~ 11 points in the morning, and dew on the tea flower is few this moment, can prevent "burn the point", picks 3 ~ 5 points in the afternoon, and sun west is oblique this moment, and the light intensity weakens, prevents because of sunshine is too strong, damages the flower. The finished tea tree scented tea processed by the processing method is flower-shaped dry flower, is yellow and dark yellow in color, has lasting fragrance, and has light yellow and bright soup color, unique and refreshing taste, long-lasting sweetness and good quality after being brewed.
Example 2
A processing method of tea tree scented tea comprises the following steps:
s1), picking: picking up tea flowers in bud period manually at 9-11 am and 3-5 pm before winter solstice every year; the tea flower is the tea flower of Fuding white tea, and fresh, undamaged and unopened tea flower buds with flower holders are selected for harvesting.
S2), sorting: conveying the collected tea flowers into a winnowing machine for winnowing treatment, and removing broken leaves and impurities in the tea leaves;
s3), vacuum freeze drying: placing the tea flowers in a freeze dryer, adjusting to-55 ℃, and carrying out freeze drying treatment; during vacuum freeze drying, the vacuum degree of the drying bin is-0.6 MPa, the drying time is 5 hours, and the tea flowers are freeze dried until the water content is 30 percent.
S4), low-temperature drying: spreading the dried tea flowers in a tray in a single layer, baking in a hot air dryer at 40 ℃ for 6 hours to obtain primary dried flowers with the water content of 10%, and naturally cooling;
s5), high-temperature sterilization: sterilizing the primarily baked flower at 80 deg.C under high pressure with 0.12MPa for 10 min, wherein the water content of the sterilized tea flower is 6.8%.
S6), classification: removing impurities, screening and cleaning flowers, grading according to the particle size, color and uniform quality of the tea flowers, and metering and subpackaging;
s7), sealing and warehousing: packaging the subpackaged tea flowers by a vacuum sealing machine, boxing and warehousing to obtain the finished product of tea flower tea.
Example 3
A processing method of tea tree scented tea comprises the following steps:
s1), picking: picking up tea flowers in bud period manually at 9-11 am and 3-5 pm before winter solstice every year; the tea flower is a Yunnan big-leaf tea flower, and fresh, undamaged and unopened tea flower buds with flower holders are selected for harvesting.
S2), sorting: conveying the collected tea flowers into a winnowing machine for winnowing treatment, and removing broken leaves and impurities in the tea leaves;
s3), vacuum freeze drying: placing the tea flowers in a freeze dryer, adjusting to-45 ℃ and carrying out freeze drying treatment; during vacuum freeze drying, the vacuum degree of the drying bin is 0.8MPa, the drying time is 12 hours, and the tea flowers are freeze-dried until the water content is 20%.
S4), low-temperature drying: spreading the dried tea flowers in a tray in a single layer, baking in a hot air dryer at 60 ℃ for 8 hours to obtain primary dried flowers with the water content of 8%, and naturally cooling;
s5), high-temperature sterilization: sterilizing the primarily baked flower at 100 deg.C under high pressure with 0.20MPa for 15 min, wherein the water content of the sterilized tea flower is 6.5%.
S6), classification: removing impurities, screening and cleaning flowers, grading according to the particle size, color and uniform quality of the tea flowers, and metering and subpackaging;
s7), sealing and warehousing: packaging the subpackaged tea flowers by a vacuum sealing machine, boxing and warehousing to obtain the finished product of tea flower tea.
The tea tree scented tea prepared by the methods of examples 1, 2 and 3 and the tea tree scented tea prepared by the conventional process (picking-spreading for cooling-sun drying-sorting) were used as comparative example 1, and the appearance, liquor color, aroma, taste and sensory evaluation were performed on each tea tree scented tea product, and the results are shown in table 1.
The evaluation method of the aroma comprises the following steps: taking 4 g of tea sample, wherein the tea-water ratio (mass-volume ratio) is 1: and 50, placing the tea in a cup, filling boiling water, timing by covering, draining the tea soup after 3 minutes, brewing for the second time, draining the tea soup after 5 minutes, brewing for the third time, and draining the tea soup after 5 minutes. The aroma strength and the durability of the scented tea are comprehensively evaluated through hot smell, warm smell and cold smell.
The sensory evaluation reference is the GB/T23776-.
TABLE 1
Figure BDA0003009931400000061
It can be seen that the tea water of examples 1, 2 and 3 of the present invention, after being infused with boiling water, has better aroma, color and taste and leaf shape of tea scented tea developed in boiling water than those of comparative example 1.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (7)

1. The processing method of the tea tree scented tea is characterized by comprising the following steps:
s1), picking: picking up tea flowers in bud period manually at 9-11 am and 3-5 pm before winter solstice every year;
s2), sorting: conveying the collected tea flowers into a winnowing machine for winnowing treatment, and removing broken leaves and impurities in the tea leaves;
s3), vacuum freeze drying: putting the tea flowers into a freeze dryer, and adjusting the temperature to-55 to-45 ℃ for freeze drying treatment;
s4), low-temperature drying: spreading the dried tea flowers in a tray in a single layer, placing the tray in a hot air dryer at the temperature of 40-60 ℃ for baking treatment for 6-8 hours to obtain primary baked flowers, and naturally cooling;
s5), high-temperature sterilization: sterilizing the primarily dried flowers at a temperature of 80-100 ℃ under high pressure;
s6), classification: removing impurities, screening and cleaning flowers, grading according to the particle size, color and uniform quality of the tea flowers, and metering and subpackaging;
s7), sealing and warehousing: packaging the subpackaged tea flowers by a vacuum sealing machine, boxing and warehousing to obtain the finished product of tea flower tea.
2. The processing method of tea tree scented tea as claimed in claim 1, wherein: the tea flower in the step S1 is a Yunnan big-leaf tea flower or a tea flower of Fuding white tea, and fresh, undamaged and unopened tea flower buds of the tea flower with flower holders are selected for harvesting.
3. The processing method of tea tree scented tea as claimed in claim 1, wherein: in the step S3, during vacuum freeze drying, the vacuum degree of the drying chamber is-0.6-0.8 MPa, and the drying time is 5-12 hours.
4. The processing method of tea tree scented tea as claimed in claim 1, wherein: in the step S3, the tea flower is freeze-dried until the water content is 20-30%.
5. The processing method of tea tree scented tea as claimed in claim 1, wherein: in the step S4, the moisture content of the primarily dried flowers is 8-10%.
6. The processing method of tea tree scented tea as claimed in claim 1, wherein: in the step S5, the pressure during sterilization is 0.12MPa to 0.20MPa, and the sterilization time is 10 to 15 minutes.
7. The processing method of tea tree scented tea as claimed in claim 1, wherein: in the step S5, the water content of the tea flower after the sterilization treatment is 7% or less.
CN202110372623.1A 2021-04-07 2021-04-07 Processing method of tea tree scented tea Pending CN113142350A (en)

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CN113925103A (en) * 2021-11-05 2022-01-14 广西南亚热带农业科学研究所 Production process of high-quality tea flowers
CN114009548A (en) * 2021-10-12 2022-02-08 云南康养百年农业科技有限公司 Processing method of dried honeysuckle

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Publication number Priority date Publication date Assignee Title
CN114009548A (en) * 2021-10-12 2022-02-08 云南康养百年农业科技有限公司 Processing method of dried honeysuckle
CN113925103A (en) * 2021-11-05 2022-01-14 广西南亚热带农业科学研究所 Production process of high-quality tea flowers

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