CN113925103A - Production process of high-quality tea flowers - Google Patents
Production process of high-quality tea flowers Download PDFInfo
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- CN113925103A CN113925103A CN202111308883.9A CN202111308883A CN113925103A CN 113925103 A CN113925103 A CN 113925103A CN 202111308883 A CN202111308883 A CN 202111308883A CN 113925103 A CN113925103 A CN 113925103A
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- tea
- tea flower
- flower
- flowers
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 138
- 235000013616 tea Nutrition 0.000 claims abstract description 131
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 235000009569 green tea Nutrition 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 7
- 230000005200 bud stage Effects 0.000 claims 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 abstract description 12
- 150000001413 amino acids Chemical class 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 7
- 235000013824 polyphenols Nutrition 0.000 abstract description 7
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 abstract description 6
- 229960001948 caffeine Drugs 0.000 abstract description 6
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 abstract description 6
- 230000001953 sensory effect Effects 0.000 abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000011282 treatment Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 3
- 150000001298 alcohols Chemical class 0.000 description 2
- 150000001335 aliphatic alkanes Chemical class 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material 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
Landscapes
- 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 production process of high-quality tea flowers, which comprises the following steps: (1) picking tea flower, placing the tea flower in a dustpan for sunning, and then standing to prepare the sunned tea flower; (2) shaking the dried tea flower prepared in the step (1) by using a shaking machine, and then standing to prepare the shaken tea flower; (3) pre-freezing the green tea flower prepared in the step (2) to prepare pre-frozen tea flower; (4) and (4) setting a temperature rise program to rise the temperature, and baking the pre-frozen tea flowers prepared in the step (3) in a baking machine to prepare high-quality tea flowers. Compared with the traditional sun-drying process, the tea flower has fragrant fragrance, better taste without bitter taste, and score in sensory evaluation is obviously higher than that of the traditional sun-drying process, and simultaneously, the water extract, tea polyphenol, caffeine and free amino acid of the tea flower, and the types of the amino acid and volatile matter are all higher than those of the traditional sun-drying process in different degrees.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of tea processing, and particularly relates to a production process of high-quality tea flowers.
[ background of the invention ]
Tea is one of three major alcoholic beverages in the world and is highly popular with Chinese consumers. But the byproduct tea flower is less utilized, which causes waste. The tea flower has strong fragrance and special taste, compared with tea, the tea flower water extract, tea polyphenol, amino acid, flavone and vitamin contents have no obvious difference, and the tea flower water extract can be processed as a byproduct of tea processing to obtain a tea flower product with excellent fragrance, taste and nutrient components.
At present, most of scented tea products in Guangxi areas are jasmine tea, only tea flowers are directly processed, and the processing method is that the scented tea is placed in a dustpan and is dried in the sun to be dry enough, so that the tea flowers have slight tea green smell and bitter taste in the weather, and the sensory quality of the tea flowers is influenced.
[ summary of the invention ]
The invention provides a production process of high-quality tea flower, and aims to solve the problems that the tea flower prepared by the prior art is slightly tea-green, is bitter and astringent in taste and influences the sensory quality of the tea flower.
In order to solve the technical problems, the invention adopts the following technical scheme:
a production process of high-quality tea flowers comprises the following steps:
(1) picking tea flower, placing the tea flower in a dustpan for sunning, and then standing to prepare the sunned tea flower;
(2) shaking the dried tea flower prepared in the step (1) by using a shaking machine, and then standing to prepare the shaken tea flower;
(3) pre-freezing the green tea flower prepared in the step (2) to prepare pre-frozen tea flower;
(4) and (4) setting a temperature rise program to rise the temperature, and baking the pre-frozen tea flowers prepared in the step (3) in a baking machine to prepare high-quality tea flowers.
Further, the tea flower in the step (1) is a tea flower in a bud period and an initial release period.
Further, the time for sunning in the step (1) is 20-30 min.
Further, the standing time in the step (1) is 1-1.5 h.
Further, the green shaking condition of the tea flower in the step (2): shaking at a rotation speed of 30-40 r/min for 10-15 min.
Further, the standing time in the step (2) is 1.5-2 h.
Further, the tea flower is pre-frozen in the step (3): pre-freezing for 12 hours at the temperature of minus 45 to minus 55 ℃ and the pressure of 0.4 to 0.6hPa in a cold well.
Furthermore, in the step (4), a temperature raising program is set, and the temperature is raised to 25 ℃ within 2 h.
Further, the temperature for baking the tea flowers in the baking machine in the step (4) is 85-95 ℃.
Further, the tea flower is placed in a baking machine for baking for 20-30 min.
The invention has the following beneficial effects:
(1) the invention combines the green rocking process and the freeze drying process, quickly dehydrates the tea flower after the aroma and the content of the tea flower are converted, and heats the tea flower for improving the aroma at last, can eliminate the green taste of the tea flower to the maximum extent, preserves nutrient substances, enriches the aroma types, and thus obtains the high-quality tea flower product.
(2) Compared with the traditional sun-drying process, the tea flower has fragrant fragrance, better taste without bitter taste, and score in sensory evaluation is obviously higher than that of the traditional sun-drying process, and simultaneously, the water extract, tea polyphenol, caffeine and free amino acid of the tea flower, and the types of the amino acid and volatile matter are all higher than those of the traditional sun-drying process in different degrees.
(3) The finished tea flower processed by the method is yellow white or light brown yellow, has corn fragrance, is relatively durable and has a strong taste.
[ detailed description ] embodiments
In order to facilitate a better understanding of the invention, the following examples are given to illustrate, but not to limit the scope of the invention.
In an embodiment, the production process of the high-quality tea flower comprises the following steps:
(1) picking tea flower in bud period and initial storage period, placing the tea flower in a dustpan for sunning for 20-30 min, and standing for 1-1.5 h to obtain the sunned tea flower;
(2) shaking the dried tea flower prepared in the step (1) for 10-15 min at the rotating speed of 30-40 r/min by using a shaking machine, and standing for 1.5-2 h to prepare the shaken tea flower;
(3) pre-freezing the green tea flower prepared in the step (2) for 12 hours at a cold well temperature of-45 to-55 ℃ and under a pressure of 0.4 to 0.6hPa to prepare the pre-frozen tea flower;
(4) setting a temperature rise program, raising the temperature to 25 ℃ within 2h, and baking the pre-frozen tea flower prepared in the step (3) in a baking machine at the temperature of 85-95 ℃ for 20-30 min to prepare the high-quality tea flower.
The following is a more specific example.
Example 1
A production process of high-quality tea flowers comprises the following steps:
(1) picking tea flower in bud period and initial storage period, placing the tea flower in a dustpan for sunning for 22min, and standing for 1.4h to obtain sunned tea flower;
(2) shaking the dried tea flower prepared in the step (1) for 15min at the rotating speed of 30-35 r/min by using a shaking machine, and standing for 1.7h to prepare the shaken tea flower;
(3) pre-freezing the green tea flower prepared in the step (2) for 12 hours at a cold well temperature of-45 to-55 ℃ and under a pressure of 0.4 to 0.6hPa to prepare the pre-frozen tea flower;
(4) setting a temperature rise program, raising the temperature to 25 ℃ within 2h, and baking the pre-frozen tea flower prepared in the step (3) in a baking machine at the temperature of 85-90 ℃ for 28min to prepare the high-quality tea flower.
Example 2
A production process of high-quality tea flowers comprises the following steps:
(1) picking tea flower in bud period and initial storage period, placing the tea flower in a dustpan for sunning for 26min, and standing for 1.2h to obtain the sunned tea flower;
(2) shaking the dried tea flower prepared in the step (1) for 11min at the rotating speed of 36-40 r/min by using a shaking machine, and standing for 1.8h to prepare the shaken tea flower;
(3) pre-freezing the green tea flower prepared in the step (2) for 12 hours at a cold well temperature of-45 to-55 ℃ and under a pressure of 0.4 to 0.6hPa to prepare the pre-frozen tea flower;
(4) setting a temperature rise program, raising the temperature to 25 ℃ within 2h, and baking the pre-frozen tea flower prepared in the step (3) in a baking machine at the temperature of 88-92 ℃ for 25min to prepare the high-quality tea flower.
Example 3
A production process of high-quality tea flowers comprises the following steps:
(1) picking tea flower in bud period and initial storage period, placing the tea flower in a dustpan for sunning for 28min, and standing for 1h to obtain sunned tea flower;
(2) rocking the dried tea flower prepared in the step (1) for 13min at the rotating speed of 32-48 r/min by using a rocking machine, and then standing for 1.5h to prepare the rocking tea flower;
(3) pre-freezing the green tea flower prepared in the step (2) for 12 hours at a cold well temperature of-45 to-55 ℃ and under a pressure of 0.4 to 0.6hPa to prepare the pre-frozen tea flower;
(4) setting a temperature rise program, raising the temperature to 25 ℃ within 2h, and baking the pre-frozen tea flower prepared in the step (3) in a baking machine at the temperature of 90-95 ℃ for 20min to prepare the high-quality tea flower.
The technical effects of the present invention are verified by experiments below.
The production process adopted by the invention is basically the same as that of example 2, and the different treatments are shown in Table 1.
TABLE 1
The finished product refers to a GB/T23776-.
TABLE 2
Note: different lower case letters after the same column of data indicate significant differences (P <0.05), as follows.
The quality of the tea is the most important index for judging the quality of the tea, and the tea flowers are also suitable for the standard. As can be seen from Table 2, all combinations were light yellow rice dumpling except CK with yellow brown appearance, and the flavors of the freeze-drying and oven-drying were mainly honey flavor and cooked flavor, respectively, and the flavors were mainly light fragrance, flower fragrance, and cooked fragrance, respectively. Compared with the traditional method (CK), the appearance, liquor color, aroma, taste and total score of the tea flower.
Performing content detection on the tea flower sample, wherein the detection of water, water extract, tea polyphenol, caffeine and free amino acid refers to the measurement of GB/T8304-
TABLE 3
The flavor of the tea soup is one of important indexes for evaluating the quality of the tea soup, and inclusions such as tea polyphenol, caffeine, amino acid and the like form the unique flavor of the tea soup. As can be seen from table 3, the tea polyphenol content of the present invention (treatment 3) is significantly higher than CK compared to the conventional method (CK); compared with CK, the water extract, the caffeine and the free amino acid have no obvious difference, but are all higher than CK; the water content is lower than CK. Meanwhile, the content of free amino acid in all the combinations is the highest, and the contents of water extract, tea polyphenol and caffeine are all 2 nd. It can be shown that the present invention is effective in increasing the content of the inclusions.
CG-MS analysis is carried out on the tea flower sample, peak area normalization method statistics is adopted, and the content of volatile components is shown in Table 4.
TABLE 4
As shown in Table 4, the volatile component types were more abundant in treatment 3 than in CK (49 compared with 33). From the type, the main components of the treatment 3 comprise alcohols (35.83), alkanes (16.3) and ketones (16.01); CK mainly contains alcohols (63.83), alkanes (9.07) and lipids (3.1), and treatment 3 has abundant other types, so the fragrance is more durable and the tea has more layering.
The above description should not be taken as limiting the invention to the specific embodiments, but rather, as will be readily apparent to those skilled in the art to which the invention pertains, numerous simplifications or substitutions may be made without departing from the spirit of the invention, which should be construed to fall within the scope of the invention as defined in the claims appended hereto.
Claims (10)
1. A production process of high-quality tea flowers is characterized by comprising the following steps:
(1) picking tea flower, placing the tea flower in a dustpan for sunning, and then standing to prepare the sunned tea flower;
(2) shaking the dried tea flower prepared in the step (1) by using a shaking machine, and then standing to prepare the shaken tea flower;
(3) pre-freezing the green tea flower prepared in the step (2) to prepare pre-frozen tea flower;
(4) and (4) setting a temperature rise program to rise the temperature, and baking the pre-frozen tea flowers prepared in the step (3) in a baking machine to prepare high-quality tea flowers.
2. The process for producing high-quality tea flowers according to claim 1, wherein the tea flowers in the step (1) are tea flowers in bud stage and initial stage.
3. The production process of high-quality tea flower according to claim 1, wherein the sun-drying time in the step (1) is 20-30 min.
4. The production process of high-quality tea flowers according to claim 1, wherein the standing time in the step (1) is 1-1.5 h.
5. The production process of high-quality tea flowers according to claim 1, wherein the conditions for shaking green tea flowers in the step (2) are as follows: shaking at a rotation speed of 30-40 r/min for 10-15 min.
6. The production process of high-quality tea flowers according to claim 1, wherein the standing time in the step (2) is 1.5-2 h.
7. The process for producing high-quality tea flowers according to claim 1, wherein the conditions for pre-freezing the tea flowers in the step (3): pre-freezing for 12 hours at the temperature of minus 45 to minus 55 ℃ and the pressure of 0.4 to 0.6hPa in a cold well.
8. The process for producing high-quality tea flowers according to claim 1, wherein the temperature rise program is set in the step (4), and the temperature is raised to 25 ℃ within 2 hours.
9. The production process of high-quality tea flowers according to claim 1, wherein the temperature for baking the tea flowers in the baking machine in the step (4) is 85-95 ℃.
10. The production process of high-quality tea flowers according to claim 9, wherein the tea flowers are baked in a baking machine for 20-30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111308883.9A CN113925103A (en) | 2021-11-05 | 2021-11-05 | Production process of high-quality tea flowers |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111308883.9A CN113925103A (en) | 2021-11-05 | 2021-11-05 | Production process of high-quality tea flowers |
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| CN113925103A true CN113925103A (en) | 2022-01-14 |
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| CN202111308883.9A Pending CN113925103A (en) | 2021-11-05 | 2021-11-05 | Production process of high-quality tea flowers |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106212755A (en) * | 2016-08-23 | 2016-12-14 | 四川雅安全义茶树花科技有限公司 | A kind of Flos Camelliae sinensis black tea processing technique |
| CN108541863A (en) * | 2018-03-27 | 2018-09-18 | 中华全国供销合作总社杭州茶叶研究所 | A kind of Tea Flower dehydration keeping method and its application |
| CN112314760A (en) * | 2020-12-08 | 2021-02-05 | 湖南省白沙溪茶厂股份有限公司 | Processing method of tea tree bud tea and product thereof |
| CN113142350A (en) * | 2021-04-07 | 2021-07-23 | 福贡石月红茶业有限责任公司 | Processing method of tea tree scented tea |
-
2021
- 2021-11-05 CN CN202111308883.9A patent/CN113925103A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106212755A (en) * | 2016-08-23 | 2016-12-14 | 四川雅安全义茶树花科技有限公司 | A kind of Flos Camelliae sinensis black tea processing technique |
| CN108541863A (en) * | 2018-03-27 | 2018-09-18 | 中华全国供销合作总社杭州茶叶研究所 | A kind of Tea Flower dehydration keeping method and its application |
| CN112314760A (en) * | 2020-12-08 | 2021-02-05 | 湖南省白沙溪茶厂股份有限公司 | Processing method of tea tree bud tea and product thereof |
| CN113142350A (en) * | 2021-04-07 | 2021-07-23 | 福贡石月红茶业有限责任公司 | Processing method of tea tree scented tea |
Non-Patent Citations (1)
| Title |
|---|
| 聂樟清;杨普香;刘小仙;: "加工工艺对茶树花品质的影响", 蚕桑茶叶通讯, no. 01, pages 35 - 37 * |
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Application publication date: 20220114 |