CN114009532A - Flower fragrance type black tea powder combining vacuum freeze drying and microwave drying and making method thereof - Google Patents
Flower fragrance type black tea powder combining vacuum freeze drying and microwave drying and making method thereof Download PDFInfo
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 200
- 238000001035 drying Methods 0.000 title claims abstract description 77
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 73
- 239000000843 powder Substances 0.000 title claims abstract description 70
- 235000020279 black tea Nutrition 0.000 title claims abstract description 64
- 239000003205 fragrance Substances 0.000 title claims abstract description 52
- 238000009777 vacuum freeze-drying Methods 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000013616 tea Nutrition 0.000 claims abstract description 136
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 37
- 238000003756 stirring Methods 0.000 claims abstract description 20
- 238000004108 freeze drying Methods 0.000 claims abstract description 18
- 238000007873 sieving Methods 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 50
- 238000004898 kneading Methods 0.000 claims description 42
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 235000019225 fermented tea Nutrition 0.000 claims description 14
- 239000012153 distilled water Substances 0.000 claims description 9
- 235000020333 oolong tea Nutrition 0.000 claims description 9
- 240000003553 Leptospermum scoparium Species 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 6
- 235000011613 Pinus brutia Nutrition 0.000 claims description 6
- 241000018646 Pinus brutia Species 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 230000003068 static effect Effects 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 241000756137 Hemerocallis Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 12
- 238000002360 preparation method Methods 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 241001330002 Bambuseae Species 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 240000009206 Hemerocallis fulva Species 0.000 description 1
- 235000002941 Hemerocallis fulva Nutrition 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 235000020341 brewed tea Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
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Classifications
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
- A23F3/26—Drying or concentrating tea extract by lyophilisation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses flower fragrance type black tea powder combining vacuum freeze drying and microwave drying and a preparation method thereof, belonging to the technical field of tea preparation, wherein the preparation method of the flower fragrance type black tea powder comprises the following steps: (1) picking fresh leaves; (2) withering by sunning; (3) performing green-making; (4) rolling; (5) fermenting; (6) stirring and separating; (7) freeze drying; (8) vacuum microwave drying; (9) grinding and sieving; (10) and (5) fragrance is improved. The traditional black tea powder process generally uses tea leaves for single fermentation, the tea flower and the tea leaves are mixed and fermented, the tea flower fragrance is stronger, the tea flower fragrance and the flavor are superior to those of the black tea powder obtained by single fermentation, and the black tea powder can be used as auxiliary materials of instant milk tea, baked cakes, daily chemical products and the like.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of tea making, and particularly relates to flower fragrance type black tea powder combining vacuum freeze drying and microwave drying and a making method thereof.
[ background of the invention ]
The black tea is a main tea class consumed by world tea leaves, has a thick, mellow, fresh and cool quality style, and is the second major export tea class in China. The traditional black tea powder preparation process generally uses tea leaves for single fermentation, and has the problems of poor flower fragrance and the like; in addition, the retention degree of the tea powder contents by the traditional hot air drying is low, so that the traditional black tea powder manufacturing process is urgently needed to be modified to improve the product quality.
[ summary of the invention ]
The invention aims to solve the technical problem of providing a method for preparing flower fragrance type black tea powder by combining vacuum freeze drying and microwave drying, so as to solve the technical problem of poor product quality caused by a traditional black tea powder preparation process.
In order to solve the technical problems, the invention adopts the following technical scheme:
a manufacturing method of flower fragrance type black tea powder combining vacuum freeze drying and microwave drying is characterized by comprising the following steps:
(1) picking fresh leaves: picking one bud and one leaf or two buds and two leaves of the oolong tea tree variety in sunny days;
(2) and (3) sunning and withering: spreading the tea leaves on a dustpan, drying the tea leaves for 20-40min, and putting the tea leaves into a withering trough to wither for 12-16 h;
(3) performing green-making: placing the withered leaves into a bamboo green rocking machine, rocking for 20-30min until obvious flower fragrance is emitted, taking out, and standing for 40-50 min;
(4) rolling: putting into a kneading machine for kneading, air kneading, light kneading, heavy kneading, light kneading, and pine kneading for 10-12min respectively;
(5) fermentation: mixing the rolled leaves and tea flowers in the step (4), putting the mixture into a black tea fermentation machine for fermentation, and controlling the humidity and the temperature for fermentation until the green smell and the spicy smell are weakened and the fruit sweetness and fragrance are revealed to prepare fermented tea;
(6) stirring and separating: placing fermented tea in a stirrer, adding distilled water, stirring for 10-15min, squeezing and filtering with fine cloth to separate tea residue from tea juice, repeating the stirring and separating step for 2-3 times, and squeezing out most of tea juice;
(7) and (3) freeze drying: placing the tea juice into a tray or a wide-mouth container, placing into an ultra-low temperature refrigerator, freezing at below-50 deg.C for 5-10 hr, taking out, crushing the tea ice blocks into ice slush with a pulverizer, drying in a vacuum freeze drier for 3-5 hr to obtain dried unfrozen tea blocks, wherein the temperature of the cold trap is below-40 deg.C, the vacuum degree is 5-50Pa, and the temperature of the tray is slowly raised to 44-47 deg.C to accelerate drying;
(8) vacuum microwave drying: quickly placing unfrozen tea blocks into an intelligent static microwave vacuum dryer, drying for 25-35min under the conditions that the microwave power density is 80-85W/g and the vacuum degree is set at 100-300Pa, and obtaining the tea blocks;
(9) grinding and sieving: pulverizing tea blocks in superfine pulverizer for 10-12min, and sieving with 50 mesh sieve to obtain tea powder;
(10) and (3) fragrance extraction: putting the tea powder into a fragrance extracting machine, and extracting fragrance for 30-45min at the set temperature of 90-95 ℃ until the water content is less than 5% to obtain the flower fragrance type black tea powder.
Further, the variety of the oolong tea tree in the step (1) comprises one or more of golden day lily, yellow kwan-yin and Tie-guan-yin.
Further, the mass ratio of the twisted leaves to the tea flowers in the step (5) is 8.2-9.6: 1.
Further, the humidity is controlled to be 85% -99% in the step (5).
Further, the temperature in the step (5) is controlled to be 32-36 ℃.
Further, the fermentation time in the step (5) is 4.5-5.5 h.
Further, the ratio of the fermented tea to the distilled water in the step (6) is 1: 2.3-2.8.
Further, the water content of the tea blocks in the step (8) is less than 7%.
Further, the water content of the floral type black tea powder in the step (10) is less than 5%.
Compared with the traditional black tea powder process, the process has the following innovations and advantages:
1. the traditional black tea powder process generally uses tea leaves for single fermentation, and the tea flower and the tea leaves are mixed and fermented, so that the tea flower fragrance is stronger, and the tea flower fragrance and the tea flavor are superior to those of the black tea powder obtained by single fermentation.
2. According to the technology, a proper amount of distilled water is added for dilution in the stirring process, so that the tea juice is dissolved more fully and uniformly, and the tea juice and the tea residues are conveniently separated by using a fine cloth in the follow-up process.
3. The technology of the invention carries out vacuum microwave drying treatment (power density is 80-85W/g) on the tea blocks after freeze drying treatment for 3-5h, and the vacuum degree is 100-300Pa, thus greatly reducing the drying time compared with the prior pure freeze drying.
4. The contents of water extract, tea polyphenol and free amino acid in the processes of freeze drying of black tea and freeze drying and microwave drying are obviously higher than those of water extract, tea polyphenol and free amino acid in the processes of hot air drying of black tea, and the process can better retain metabolites in the tea.
5. Compared with single vacuum freeze drying, the drying time of the tea powder by combining vacuum freeze drying and microwave drying is reduced by 5.5h, and the generation period can be greatly shortened.
6. The black tea powder made by the technology of the invention is dissolved in water without residue, and can be brewed by cold water. The tea can be brewed by adding a small amount of tea powder, and the brewed tea water has strong and lasting flower fragrance, mellow and fresh taste and bright liquor color. Can also be used as adjuvants of instant milk tea, baked cake, daily chemical products, etc.
[ 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 preparation method of the floral black tea powder by combining vacuum freeze drying and microwave drying comprises the following steps:
(1) picking fresh leaves: picking one bud and one leaf or two buds and two leaves of the oolong tea tree variety in sunny days;
(2) and (3) sunning and withering: spreading the tea leaves on a dustpan, drying the tea leaves for 20-40min, and putting the tea leaves into a withering trough to wither for 12-16 h;
(3) performing green-making: placing the withered leaves into a bamboo green rocking machine, rocking for 20-30min until obvious flower fragrance is emitted, taking out, and standing for 40-50 min;
(4) rolling: putting into a kneading machine for kneading, air kneading, light kneading, heavy kneading, light kneading, and pine kneading for 10-12min respectively;
(5) fermentation: mixing the twisted leaves and tea flowers in the step (4) according to the mass ratio of 8.2-9.6:1, putting the mixture into a black tea fermentation machine for fermentation, controlling the humidity to be 85% -99%, and fermenting for 4.5-5.5 hours at the temperature of 32-36 ℃ until the green smell and the spicy smell are weakened, and the fruit sweet and fragrant are exposed to prepare the fermented tea;
(6) stirring and separating: placing fermented tea in a stirrer, adding distilled water at a tea-water ratio of 1:2.3-2.8, stirring (without crushing tea) for 10-15min, squeezing and filtering with fine cloth to separate tea residue from tea juice, repeating the stirring and separating step for 2-3 times, and squeezing out most of tea juice;
(7) and (3) freeze drying: placing the tea juice into a tray or a wide-mouth container, placing into an ultra-low temperature refrigerator, freezing at below-50 deg.C for 5-10 hr, taking out, crushing the tea ice blocks into ice slush with a pulverizer, drying in a vacuum freeze drier for 3-5 hr to obtain dried unfrozen tea blocks, wherein the temperature of the cold trap is below-40 deg.C, the vacuum degree is 5-50Pa, and the temperature of the tray is slowly raised to 44-47 deg.C to accelerate drying;
(8) vacuum microwave drying: quickly putting unfrozen tea blocks into an intelligent static microwave vacuum dryer (the microwave power density is 80-85W/g), setting the vacuum degree at 100 and 300Pa, and drying for 25-35min until the water content is less than 7% to obtain the tea blocks;
(9) grinding and sieving: pulverizing tea blocks in superfine pulverizer for 10-12min, and sieving with 50 mesh sieve to obtain tea powder;
(10) and (3) fragrance extraction: putting the tea powder into a fragrance extracting machine, and extracting fragrance for 30-45min at the set temperature of 90-95 ℃ until the water content is less than 5% to obtain the flower fragrance type black tea powder.
The present invention is illustrated by the following more specific examples.
Example 1
A method for preparing flower fragrance type black tea powder by combining vacuum freeze drying and microwave drying comprises the following steps:
(1) picking fresh leaves: picking a variety of Hemerocallis fulva and oolong tea trees with one bud and one leaf or two buds and two leaves in sunny days;
(2) and (3) sunning and withering: spreading the tea leaves on a dustpan, sun-drying for 22min, and withering for 15h in a withering trough;
(3) performing green-making: placing the withered leaves into a bamboo green rocking machine for rocking for 20min until obvious flower fragrance is emitted, taking out and standing for 48 min;
(4) rolling: putting into a kneading machine for kneading, and air kneading, light kneading, heavy kneading, light kneading, and pine kneading for 10min respectively;
(5) fermentation: mixing the rolled leaves and tea flowers in the step (4) according to the mass ratio of 8.5:1, putting the mixture into a black tea fermentation machine for fermentation, controlling the humidity to be 88%, and fermenting the mixture at the temperature of 32 ℃ for 5.3 hours until the green and spicy tastes are weakened and the fruit sweetness and fragrance are revealed to prepare fermented tea;
(6) stirring and separating: adding fermented tea into a stirrer, adding distilled water at a tea-water ratio of 1:2.4, stirring (without crushing tea) for 11min, squeezing and filtering with fine cloth to separate tea residue from tea juice, repeating the stirring and separating step for 2 times, and extruding most of tea juice;
(7) and (3) freeze drying: placing the tea juice into a tray or a wide-mouth container, placing into an ultra-low temperature refrigerator, freezing at below-50 deg.C for 10 hr, taking out, crushing the tea ice blocks into ice slush with a crusher, drying the ice slush with a thickness of 2.1cm in a vacuum freeze dryer for 5 hr to obtain dried unfrozen tea blocks, wherein the temperature of the cold trap is below-40 deg.C and the vacuum degree is 12Pa, and the temperature of the tray is slowly raised to 45 deg.C to accelerate the drying speed;
(8) vacuum microwave drying: quickly placing unfrozen tea blocks into an intelligent static microwave vacuum dryer (microwave power density is 80W/g), setting the vacuum degree at 100Pa, and drying for 35min until the water content is 6.7% to obtain tea blocks;
(9) grinding and sieving: putting the tea blocks into a superfine pulverizer to pulverize for 10min, and sieving with a 50-mesh sieve to obtain tea powder;
(10) and (3) fragrance extraction: putting the tea powder into an aroma extracting machine, and extracting aroma for 43min at the set temperature of 92 ℃ until the water content is 4.4% to obtain the flower fragrance type black tea powder.
Example 2
A method for preparing flower fragrance type black tea powder by combining vacuum freeze drying and microwave drying comprises the following steps:
(1) picking fresh leaves: picking a variety of the Huangguanyin oolong tea tree with one bud and one leaf or one bud and two leaves in sunny days;
(2) and (3) sunning and withering: spreading the tea leaves on a dustpan, sun-drying for 32min, and withering in a withering trough for 13 h;
(3) performing green-making: placing the withered leaves into a bamboo green rocking machine for rocking for 25min until obvious flower fragrance is emitted, taking out and standing for 47 min;
(4) rolling: putting into a kneading machine for kneading, air kneading, light kneading, heavy kneading, light kneading, and pine kneading for 11min respectively;
(5) fermentation: mixing the rolled leaves and tea flowers in the step (4) according to a mass ratio of 9:1, putting the mixture into a black tea fermentation machine for fermentation, controlling the humidity to be 92%, and fermenting at the temperature of 35 ℃ for 5.2 hours until the green and spicy tastes are weakened and the fruit sweetness and fragrance are revealed to prepare fermented tea;
(6) stirring and separating: adding fermented tea into a stirrer, adding distilled water at a tea-water ratio of 1:2.6, stirring (without crushing tea) for 14min, squeezing and filtering with fine cloth to separate tea residue from tea juice, repeating the stirring and separating step for 3 times, and extruding most of tea juice;
(7) and (3) freeze drying: placing the tea juice into a tray or a wide-mouth container, placing into an ultra-low temperature refrigerator, freezing for 8h below-55 ℃, taking out after freezing, crushing tea water ice blocks into ice slush by using a crusher, placing the ice slush into a vacuum freeze dryer with the thickness of 2.3cm, drying for 4h to obtain dried unfrozen tea blocks, wherein the temperature of a cold trap is below-43 ℃, the vacuum degree is 26Pa, and the temperature of the tray is slowly raised to 46 ℃ to accelerate the drying speed;
(8) vacuum microwave drying: quickly placing unfrozen tea blocks into an intelligent static microwave vacuum dryer (microwave power density is 83W/g), setting the vacuum degree to be 300Pa, and drying for 32min until the water content is 6.5% to obtain the tea blocks;
(9) grinding and sieving: pulverizing the tea blocks in a superfine pulverizer for 11min, and sieving with a 70-mesh sieve to obtain tea powder;
(10) and (3) fragrance extraction: putting the tea powder into a fragrance extracting machine, and extracting fragrance for 40min at the set temperature of 94 ℃ until the water content is 4.2% to obtain the flower fragrance type black tea powder.
Example 3
A method for preparing flower fragrance type black tea powder by combining vacuum freeze drying and microwave drying comprises the following steps:
(1) picking fresh leaves: picking a variety of Tieguanyin oolong tea trees with one bud and one leaf or one bud and two leaves in sunny days;
(2) and (3) sunning and withering: spreading the tea leaves on a dustpan, sun-drying for 38min, and withering in a withering trough for 15 h;
(3) performing green-making: placing the withered leaves into a bamboo green rocking machine for rocking for 27min until obvious flower fragrance is emitted, taking out and standing for 42 min;
(4) rolling: putting into a kneading machine for kneading, air kneading, light kneading, heavy kneading, light kneading, and pine kneading for 12min respectively;
(5) fermentation: mixing the rolled leaves and tea flowers in the step (4) according to a mass ratio of 9.5:1, putting the mixture into a black tea fermentation machine for fermentation, controlling the humidity to be 96%, and fermenting the mixture at the temperature of 35 ℃ for 5 hours until green smell and spicy smell are weakened and fruit sweetness and fragrance are revealed to prepare fermented tea;
(6) stirring and separating: adding fermented tea into a stirrer, adding distilled water at a tea-water ratio of 1:2.7, stirring (without crushing tea) for 14min, squeezing and filtering with fine cloth to separate tea residue from tea juice, repeating the stirring and separating step for 3 times, and extruding most of tea juice;
(7) and (3) freeze drying: placing the tea juice into a tray or a wide-mouth container, placing into an ultra-low temperature refrigerator, freezing for 8h below-52 ℃, taking out after freezing, crushing tea water ice blocks into ice slush by using a crusher, placing the ice slush into a vacuum freeze dryer with the thickness of 2.4cm, drying for 5h to obtain dried unfrozen tea blocks, wherein the temperature of a cold trap is below-46 ℃, the vacuum degree is 12Pa, and the temperature of the tray is slowly raised to 45 ℃ to accelerate the drying speed;
(8) vacuum microwave drying: quickly placing unfrozen tea blocks into an intelligent static microwave vacuum dryer (microwave power density is 85W/g), setting the vacuum degree to be 200Pa, and drying for 28min until the water content is 6.8% to obtain the tea blocks;
(9) grinding and sieving: pulverizing the tea blocks in a superfine pulverizer for 12min, and sieving with a 50 mesh sieve to obtain tea powder;
(10) and (3) fragrance extraction: putting the tea powder into a fragrance extracting machine, and extracting fragrance for 34min at the set temperature of 93 ℃ until the water content is 4.8% to obtain the flower fragrance type black tea powder.
Comparative example 1
The floral black tea powder was prepared in substantially the same manner as in the vacuum freeze-drying combined with microwave drying in example 1, except that the fermentation in step (5) was performed only with tea leaves, and mixed fermentation was not performed with tea flowers.
Comparative example 2
The floral black tea powder was prepared in substantially the same manner as in the vacuum freeze-drying combined with microwave drying in example 2, except that the fermentation in step (5) was performed only with tea leaves, and mixed fermentation was not performed with tea flowers.
Comparative example 3
The floral black tea powder was prepared in substantially the same manner as in example 3, except that the fermentation in step (5) was a single fermentation using only tea leaves, and mixed fermentation was not performed using tea flowers together.
Comparative example 4
The preparation method of the floral black tea powder combined with vacuum freeze-drying and microwave drying in example 2 is basically the same, except that only the freeze-drying step of step (7) is performed, and the vacuum microwave drying step of step (8) and the aroma-raising step of step (10) are not performed.
Comparative example 5
The manufacturing method of the flower aroma type black tea powder combined with vacuum freeze-drying and microwave drying in the example 2 is basically the same, except that only the freeze-drying step of the step (7) and the aroma-raising step of the step (10) are performed, and the vacuum microwave drying step of the step (8) is not performed.
Comparative example 6
The preparation method of the floral black tea powder combined with vacuum freeze-drying and microwave drying in example 2 is basically the same, except that only the freeze-drying step in step (7) and the vacuum microwave drying step in step (8) are performed, and the aroma raising step in step (10) is not performed.
Comparative example 7
The preparation method of the flower fragrance type black tea powder combining vacuum freeze drying and microwave drying in the example 2 is basically the same, except that high temperature drying is adopted to replace the freeze drying, and the vacuum microwave drying step in the step (8) and the aroma raising step in the step (10) are not carried out.
Comparative example 8
The preparation method of the floral black tea powder combined with vacuum freeze-drying and microwave drying in example 2 is basically the same, except that the step of aroma enhancement in step (10) is performed by high-temperature drying instead of freeze-drying, but the step of vacuum microwave drying in step (8) is not performed.
The vacuum freeze-drying and microwave-drying combined floral black tea powders prepared in examples 1 to 3 and comparative examples 1 to 4 were subjected to standard evaluation according to the powdered tea standard in the sensory evaluation method GB/T23776-2018, and the results are shown in table 1 below.
TABLE 1 influence of different varieties of black tea powder on tea powder quality
From table 1 above, it can be seen that: the traditional black tea powder process generally uses tea leaves for single fermentation, and the invention performs mixed fermentation on tea flowers and three oolong tea varieties (golden day lily, yellow kwan-yin and Tie-guan-yin), so that the black tea powder is superior to the black tea powder obtained by single fermentation in the aspects of aroma and taste.
The flower-flavored black tea powder prepared by vacuum freeze-drying in combination with microwave drying was prepared by the method of example 2 and comparative examples 4 to 8, and the time required for drying and the contents of water extract, tea polyphenol, caffeine and free amino acids were measured, and the results are shown in table 2.
TABLE 2 drying times and content of major inclusions
As can be seen from the data in Table 2, the contents of water extract, tea polyphenol and free amino acid in the processes of freeze drying of black tea and freeze drying and microwave drying are all obviously higher than those of hot air drying of black tea, and the process can better retain the metabolites in the tea. Compared with single vacuum freeze drying, the drying time of the tea powder by combining vacuum freeze drying and microwave drying is reduced by 5.5h, and the generation period can be greatly shortened.
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 manufacturing method of flower fragrance type black tea powder combining vacuum freeze drying and microwave drying is characterized by comprising the following steps:
(1) picking fresh leaves: picking one bud and one leaf or two buds and two leaves of the oolong tea tree variety in sunny days;
(2) and (3) sunning and withering: spreading the tea leaves on a dustpan, drying the tea leaves for 20-40min, and putting the tea leaves into a withering trough to wither for 12-16 h;
(3) performing green-making: placing the withered leaves into a bamboo green rocking machine, rocking for 20-30min until obvious flower fragrance is emitted, taking out, and standing for 40-50 min;
(4) rolling: putting into a kneading machine for kneading, air kneading, light kneading, heavy kneading, light kneading, and pine kneading for 10-12min respectively;
(5) fermentation: mixing the rolled leaves and tea flowers in the step (4), putting the mixture into a black tea fermentation machine for fermentation, and controlling the humidity and the temperature for fermentation until the green smell and the spicy smell are weakened and the fruit sweetness and fragrance are revealed to prepare fermented tea;
(6) stirring and separating: placing fermented tea in a stirrer, adding distilled water, stirring for 10-15min, squeezing and filtering with fine cloth to separate tea residue from tea juice, repeating the stirring and separating step for 2-3 times, and squeezing out most of tea juice;
(7) and (3) freeze drying: placing the tea juice into a tray or a wide-mouth container, placing into an ultra-low temperature refrigerator, freezing at below-50 deg.C for 5-10 hr, taking out, crushing the tea ice blocks into ice slush with a pulverizer, drying in a vacuum freeze drier for 3-5 hr to obtain dried unfrozen tea blocks, wherein the temperature of the cold trap is below-40 deg.C, the vacuum degree is 5-50Pa, and the temperature of the tray is slowly raised to 44-47 deg.C to accelerate drying;
(8) vacuum microwave drying: quickly placing unfrozen tea blocks into an intelligent static microwave vacuum dryer, drying for 25-35min under the conditions that the microwave power density is 80-85W/g and the vacuum degree is set at 100-300Pa, and obtaining the tea blocks;
(9) grinding and sieving: pulverizing tea blocks in superfine pulverizer for 10-12min, and sieving with 50 mesh sieve to obtain tea powder;
(10) and (3) fragrance extraction: putting the tea powder into a fragrance extracting machine, and extracting fragrance for 30-45min at the set temperature of 90-95 ℃ until the water content is less than 5% to obtain the flower fragrance type black tea powder.
2. The method for preparing floral black tea powder by vacuum freeze drying and microwave drying in combination as claimed in claim 1, wherein the oolong tea tree variety in step (1) comprises one or more of golden day lily, yellow kwan-yin and Tieguanyin.
3. The method for making the floral black tea powder by vacuum freeze-drying combined with microwave drying according to claim 1, wherein the mass ratio of the twisted leaves to the tea flowers in the step (5) is 8.2-9.6: 1.
4. The method for preparing floral black tea powder by vacuum freeze drying combined with microwave drying as claimed in claim 1, wherein the humidity in step (5) is controlled to be 85% -99%.
5. The method for preparing floral black tea powder by vacuum freeze-drying combined with microwave drying as claimed in claim 1, wherein the temperature in step (5) is controlled to be 32-36 ℃.
6. The method for preparing floral black tea powder by vacuum freeze-drying combined with microwave drying as claimed in claim 1, wherein the fermentation time in step (5) is 4.5-5.5 h.
7. The method for preparing floral black tea powder by vacuum freeze-drying combined with microwave drying as claimed in claim 1, wherein the ratio of fermented tea to distilled water in step (6) is 1: 2.3-2.8.
8. The method for making floral black tea powder by vacuum freeze-drying in combination with microwave drying as claimed in claim 1, wherein the water content of the tea pieces in step (8) is less than 7%.
9. The method for making floral black tea powder by vacuum freeze-drying in combination with microwave drying as claimed in claim 1, wherein the moisture content of the floral black tea powder in step (10) is less than 5%.
10. A floral black tea powder prepared by the method of any one of claims 1 to 9 by vacuum freeze-drying in combination with microwave drying.
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