CN114081081A - Preparation method of chloranthus spicatus flower-mixed tea - Google Patents
Preparation method of chloranthus spicatus flower-mixed tea Download PDFInfo
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- CN114081081A CN114081081A CN202111361788.5A CN202111361788A CN114081081A CN 114081081 A CN114081081 A CN 114081081A CN 202111361788 A CN202111361788 A CN 202111361788A CN 114081081 A CN114081081 A CN 114081081A
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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
- A23F3/14—Tea preparations, e.g. using additives
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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
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Abstract
The invention provides a preparation method of a chloranthus spicatus flower-doped tea, which comprises the steps of picking flowers, quickly deactivating enzymes at low temperature, breaking walls, combining, scenting and fragrance-improving. The preparation process is mild and simple, and the prepared flower tea has strong and lasting flower fragrance, clean and complete appearance and good market application prospect.
Description
Technical Field
The invention relates to the technical field of scented tea, and particularly relates to a preparation method of a chloranthus spicatus flower-mixed scented tea.
Background
The scented tea is prepared by scented tea leaves and scented plant flowers, the mixture of tea fragrance and flower fragrance can greatly stimulate taste buds, the strong fragrance is far beyond that of conventional tea leaves, the market demand is high, and the prospect is wide.
The chloranthus japonicus blooms in 4-7 months, the fragrance of the chloranthus japonicus is unique, the color is light, and the picking season is close to that of green tea, so the chloranthus japonicus can be used as the selectable direction of the chloranthus japonicus doped tea, however, the process of preparing chloranthus japonicus by adopting the fresh flower in the prior art is complicated, and the tea needs to be dried because the tea can absorb the water in the fresh flower in the scenting process of the fresh flower and the tea, so the steps are prolonged, the prepared chloranthus japonicus doped tea has light fragrance, the practice shows that the fragrance of the fresh flower can enter the tea after being scented for many times, but the quality of the tea is seriously reduced in the scenting process for many times, the integrity, the content of broken residues and the color of tea soup are not as good as those of the tea, the fragrance of the chloranthus japonicus can also change, the fragrance of the tea after being scented for many times is not good as that of the fresh flower, and the fragrance of the chloranthus japonicus prepared chloranthus japonicus doped tea is better than expected if the flower drying process is adopted, and the tea soup is dark and not bright like the color of the conventional green tea, so that the ornamental experience of customers is greatly influenced.
Therefore, a preparation method of the scented tea capable of effectively retaining the fragrance of the chloranthus spicatus is urgently needed.
Disclosure of Invention
In view of the above, the invention provides the preparation method of the chloranthus spicatus flower-mixed tea, which is more reasonable in process, strong in fragrance of the chloranthus spicatus and bright in tea color.
The technical scheme of the invention is realized in such a way that the invention provides a preparation method of a chloranthus spicatus flower-mixed tea, which comprises the following steps:
flower picking: selecting and collecting flower buds of the chloranthus spicatus;
de-enzyming: performing microwave de-enzyming treatment on picked flower buds of the chloranthus spicatus for 20-30s at the de-enzyming temperature of 110-150 ℃ to obtain dried chloranthus spicatus;
wall breaking: placing dried flos Magnoliae in dry chamber, charging protective gas into the chamber to increase the pressure in the chamber to 0.2-20MPa, instantly relieving pressure to complete wall breaking, and storing dried flos Magnoliae at 2-6 deg.C after wall breaking;
tea flower splicing: mixing dried flos Phyllanthi with folium Camelliae sinensis, and piling up into tea pile;
scenting: controlling the temperature inside the tea pile at 20-25 deg.C, and scenting for 10-15 hr;
and (3) fragrance extraction: and (3) carrying out fragrance enhancing and drying treatment on the scented tea by using a fragrance enhancing machine at the temperature of 20-30 ℃ until the whole water content of the scented tea is 5-8%, so as to obtain the chloranthus flower mixed scented tea.
The chloranthus margaritifera flower in a bud state and a flowering state has more oil cells, so that the chloranthus margaritifera flower in the bud state can theoretically have more flower fragrance components and is more likely to have stronger fragrance of the flower tea, the water-removing process mainly carries out deactivation treatment on active enzyme components in the flower, the drying treatment is carried out in the conventional process by virtue of the water-removing process, but the temperature rise in the water-removing process not only can damage the integrity of the flower cells, but also can accelerate the volatilization of aromatic components and even lead to the deterioration of partial directional components, thereby finally influencing the color and fragrance of the flower tea, the water-removing temperature and the water-removing time are reduced, the aim is enzyme deactivation and drying, the undried flower is close to the flower state, the aromatic oil components in the oil cells cannot be released, so that the fragrance of the flower tea blended with the flower is limited, and the application aims to break the limitation, the method further adopts a mode of rapid pressure relief treatment after high pressure to carry out wall breaking treatment, so that main aromatic components in the tea are released, and the aromatic components are effectively absorbed by the tea in the later-stage flower arrangement scenting process, thereby improving the flower fragrance of the scented tea.
On the basis of the above technical solution, preferably, the method further comprises, after the deactivation of enzymes and before the wall breaking: drying, heating the deactivated chloranthus margaritifera to 40-50 ℃ under the vacuum degree of-0.03 to-0.08 MPa for drying treatment until the water content is 10-20%.
Because the green removing process does not play a good drying role, the excessive moisture can influence the quality of the tea in the scenting process, and the quality of the tea is possibly reduced and the fragrance is lost in the final drying process, the primary drying treatment is carried out before wall breaking, the primary moisture is removed, the relative content of the fragrance components is further improved, the cell wall cannot be damaged in the low-temperature low-pressure drying process, the relative boiling point of the main fragrance oil components in the chloranthus flower is higher than that of water, the water loss is less than that of the fragrance oil in the drying process, and the fragrance components are effectively retained.
On the basis of the technical scheme, preferably, in the flower picking step, the time for picking the chloranthus flower buds is 3-4 months per year.
After comparison, the color of the tea soup cannot be influenced by the adoption of the 3-4 month-old magnolia flowers, and if the magnolia flowers with the flowering period of 5-7 months are adopted, the color of the tea soup is darker, the flower fragrance in the scented tea is slightly changed, and the fragrance concentration is slightly reduced.
On the basis of the technical scheme, preferably, in the step of combining the tea flowers, the mass ratio of the dried chloranthus margaritifera flowers to the tea leaves is 1: (50-100).
When the using amount of the dried chloranthus spicatus is too small, the flower fragrance is not strong, and if the using amount is too high, the flower fragrance exceeds the absorption upper limit of the tea leaves, so that the influence on the flower fragrance is small, and the cost is increased.
Compared with the prior art, the preparation method of the chloranthus margaritifera flower-mixed tea has the following beneficial effects:
(1) the invention provides a preparation method of a chloranthus margaritifera flower-doped tea, which adopts a mode of rapid pressure relief after high pressure to treat flower buds, can efficiently extract and treat flower fragrance components in the flower buds, is not easy to damage the flower buds, finally mixes the flower fragrance with tea leaves to a greater extent, improves the fragrance of the flower-doped tea, and can effectively avoid damaging the tea leaves due to the coincidence of the treatment process, thereby having positive improvement effect on the appearance quality of the flower tea;
(2) meanwhile, the preparation method adopts the dry flower scenting method to avoid the influence of long-time drying on the tea quality, and in order to realize the dry flower scenting method, a low-temperature and low-pressure drying process is adopted, and the drying process is performed before the wall breaking process, so that the volatilization loss of the flower fragrance components in the chloranthus flower in the drying process is avoided, the fragrance is effectively reserved, and the scenting quality is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
Example 1
Flower picking: picking up flower buds of herba Lysimachiae Clethroids in 2021 year, 3 months and 17 days, and collecting flower buds of herba Lysimachiae Clethroids;
de-enzyming: deactivating enzyme of picked flower buds of the chloranthus spicatus by using a microwave enzyme deactivating machine at the temperature of 110 ℃ for 20s to obtain dried chloranthus spicatus;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 0.2MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 2 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 50kg of tea respectively, mixing, and piling up into tea pile with height of 35 cm;
scenting: controlling the temperature inside the tea pile to be about 20 ℃, and scenting for about 10 hours;
and (3) fragrance extraction: adding scented tea after scenting into a scenting machine for carrying out fragrance raising treatment, wherein the fragrance raising temperature is 20 ℃, and the scented tea is subjected to fragrance raising and drying until the water content is 5% to obtain the chloranthus flower-doped scented tea.
Example 2
Flower picking: picking up flower buds of herba Lysimachiae Clethroids in 2021 year, 4 months and 21 days, and collecting flower buds of herba Lysimachiae Clethroids;
de-enzyming: carrying out enzyme deactivation treatment on picked chloranthus spicatus flower buds by using a microwave enzyme deactivation machine, wherein the enzyme deactivation temperature is 120 ℃, and the enzyme deactivation time is 25s, so as to obtain chloranthus spicatus flower stems;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 0.5MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 3 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 60kg of tea respectively, mixing, and piling into tea pile with height of 36 cm;
scenting: controlling the temperature inside the tea pile to be about 21 ℃, and scenting for about 11 hours;
and (3) fragrance extraction: adding scented tea after scenting into a scenting machine for carrying out fragrance raising treatment, wherein the fragrance raising temperature is 22 ℃, and the scented tea is subjected to fragrance raising and drying until the water content is 6% to obtain the chloranthus flower-doped scented tea.
Example 3
Flower picking: picking up flower buds of herba Lysimachiae Clethroids in 2021 year, 3 months and 15 days, and collecting flower buds of herba Lysimachiae Clethroids;
de-enzyming: carrying out enzyme deactivation treatment on picked chloranthus spicatus flower buds by using a microwave enzyme deactivation machine, wherein the enzyme deactivation temperature is 130 ℃, and the enzyme deactivation time is 30s, so as to obtain chloranthus spicatus flower stems;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 1MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 4 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 70kg of tea respectively, mixing, and piling up into tea pile with height of 37 cm;
scenting: controlling the temperature inside the tea pile to be about 22 ℃, and scenting for about 12 hours;
and (3) fragrance extraction: adding scented tea after scenting into a fragrance extraction machine for fragrance extraction treatment, wherein the fragrance extraction temperature is 24 ℃, and the fragrance extraction is dried until the water content is 7% to obtain the chloranthus flower-doped scented tea.
Example 4
Flower picking: picking up chloranthus spicatus buds at 30 days 3 months in 2021, and collecting chloranthus spicatus buds;
de-enzyming: deactivating enzyme of picked flower buds of the chloranthus spicatus by using a microwave enzyme deactivating machine at the temperature of 140 ℃ for 25s to obtain dried chloranthus spicatus;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 5MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 5 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 80kg of tea leaves respectively, mixing, and piling up into tea pile with height of 38 cm;
scenting: controlling the temperature inside the tea pile to be about 23 ℃, and scenting for about 13 h;
and (3) fragrance extraction: adding scented tea after scenting into a fragrance extraction machine for fragrance extraction treatment, wherein the fragrance extraction temperature is 26 ℃, and the fragrance extraction is dried until the water content is 8% to obtain the chloranthus flower-doped scented tea.
Example 5
Flower picking: picking up chloranthus spicatus buds at 30 days 4 months in 2021, and collecting chloranthus spicatus buds;
de-enzyming: deactivating enzyme of picked flower buds of the chloranthus spicatus by using a microwave enzyme deactivating machine at the temperature of 150 ℃ for 25s to obtain dried chloranthus spicatus;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 10MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 6 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 90kg of tea leaves respectively, mixing, and piling up into tea piles with the height of 39 cm;
scenting: controlling the temperature inside the tea pile to be about 24 ℃, and scenting for about 14 hours;
and (3) fragrance extraction: adding scented tea after scenting into a perfume extractor, and performing perfume extraction treatment at 28 deg.C, and oven drying until the water content is 8% to obtain chloranthus flower mixed scented tea.
Example 6
Flower picking: picking up chloranthus spicatus buds and collecting chloranthus spicatus buds at 10 days 4 months in 2021;
de-enzyming: carrying out enzyme deactivation treatment on picked chloranthus spicatus flower buds by using a microwave enzyme deactivation machine, wherein the enzyme deactivation temperature is 130 ℃, and the enzyme deactivation time is 25s, so as to obtain chloranthus spicatus flower stems;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 20MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 4 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 100kg of tea respectively, mixing, and piling into tea pile with height of 39 cm;
scenting: controlling the temperature inside the tea pile to be about 25 ℃, and scenting for about 15 hours;
and (3) fragrance extraction: adding scented tea after scenting into a fragrance extraction machine for fragrance extraction treatment, wherein the fragrance extraction temperature is 30 ℃, and the fragrance extraction is dried until the water content is 6% to obtain the chloranthus flower-doped scented tea.
Example 7
Flower picking: picking up flower buds of herba Lysimachiae Clethroids in 2021 year, 3 months and 17 days, and collecting flower buds of herba Lysimachiae Clethroids;
de-enzyming: deactivating enzyme of picked flower buds of the chloranthus spicatus by using a microwave enzyme deactivating machine at the temperature of 110 ℃ for 20s to obtain dried chloranthus spicatus;
and (3) drying: heating the deactivated flos Phyllanthi to 40 deg.C under vacuum degree of-0.03 MPa, and drying until water content is 10%.
Wall breaking: and (3) placing the dried cymbidium nacreous in a dry chamber, filling nitrogen into the chamber, increasing the pressure in the chamber to 0.2MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 2 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 50kg of tea respectively, mixing, and piling up into tea pile with height of 35 cm;
scenting: controlling the temperature inside the tea pile to be about 20 ℃, and scenting for about 10 hours;
and (3) fragrance extraction: adding scented tea after scenting into a scenting machine for carrying out fragrance raising treatment, wherein the fragrance raising temperature is 20 ℃, and the scented tea is subjected to fragrance raising and drying until the water content is 5% to obtain the chloranthus flower-doped scented tea.
Example 8
Flower picking: picking up flower buds of herba Lysimachiae Clethroids in 2021 year, 3 months and 17 days, and collecting flower buds of herba Lysimachiae Clethroids;
de-enzyming: carrying out enzyme deactivation treatment on picked chloranthus spicatus flower buds by using a microwave enzyme deactivation machine, wherein the enzyme deactivation temperature is 120 ℃, and the enzyme deactivation time is 25s, so as to obtain chloranthus spicatus flower stems;
and (3) drying: heating the deactivated flos Phyllanthi to 42 deg.C under vacuum degree of-0.04 MPa, and drying until water content is 12%.
Wall breaking: and (3) placing the dried cymbidium nacreous in a dry chamber, filling nitrogen into the chamber, increasing the pressure in the chamber to 0.5MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 3 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 60kg of tea respectively, mixing, and piling into tea pile with height of 36 cm;
scenting: controlling the temperature inside the tea pile to be about 21 ℃, and scenting for about 11 hours;
and (3) fragrance extraction: adding scented tea after scenting into a scenting machine for carrying out fragrance raising treatment, wherein the fragrance raising temperature is 21 ℃, and the scented tea is subjected to fragrance raising and drying until the water content is 6% to obtain the chloranthus flower-doped scented tea.
Example 9
Flower picking: picking up flower buds of herba Lysimachiae Clethroids in 2021 year, 3 months and 15 days, and collecting flower buds of herba Lysimachiae Clethroids;
de-enzyming: carrying out enzyme deactivation treatment on picked chloranthus spicatus flower buds by using a microwave enzyme deactivation machine, wherein the enzyme deactivation temperature is 130 ℃, and the enzyme deactivation time is 30s, so as to obtain chloranthus spicatus flower stems;
and (3) drying: heating the deactivated flos Phyllanthi to 44 deg.C under vacuum degree of-0.05 MPa, and drying until water content is 14%;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 1MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 4 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 70kg of tea respectively, mixing, and piling up into tea pile with height of 37 cm;
scenting: controlling the temperature inside the tea pile to be about 22 ℃, and scenting for about 12 hours;
and (3) fragrance extraction: adding scented tea after scenting into a fragrance extraction machine for fragrance extraction treatment, wherein the fragrance extraction temperature is 24 ℃, and the fragrance extraction is dried until the water content is 7% to obtain the chloranthus flower-doped scented tea.
Example 10
Flower picking: picking up chloranthus spicatus buds at 30 days 3 months in 2021, and collecting chloranthus spicatus buds;
de-enzyming: deactivating enzyme of picked flower buds of the chloranthus spicatus by using a microwave enzyme deactivating machine at the temperature of 140 ℃ for 25s to obtain dried chloranthus spicatus;
and (3) drying: heating the deactivated flos Phyllanthi to 46 deg.C under vacuum degree of-0.06 MPa, and drying until water content is 16%;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 5MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 5 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 80kg of tea leaves respectively, mixing, and piling up into tea pile with height of 38 cm;
scenting: controlling the temperature inside the tea pile to be about 23 ℃, and scenting for about 13 h;
and (3) fragrance extraction: adding scented tea after scenting into a fragrance extraction machine for fragrance extraction treatment, wherein the fragrance extraction temperature is 26 ℃, and the fragrance extraction is dried until the water content is 8% to obtain the chloranthus flower-doped scented tea.
Example 11
Flower picking: picking up chloranthus spicatus buds at 30 days 4 months in 2021, and collecting chloranthus spicatus buds;
de-enzyming: deactivating enzyme of picked flower buds of the chloranthus spicatus by using a microwave enzyme deactivating machine at the temperature of 150 ℃ for 25s to obtain dried chloranthus spicatus;
and (3) drying: heating the deactivated flos Phyllanthi to 48 deg.C under-0.07 MPa for drying until the water content is 18%;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 10MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 6 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 90kg of tea leaves respectively, mixing, and piling up into tea piles with the height of 39 cm;
scenting: controlling the temperature inside the tea pile to be about 24 ℃, and scenting for about 14 hours;
and (3) fragrance extraction: adding scented tea after scenting into a perfume extractor, and performing perfume extraction treatment at 28 deg.C, and oven drying until the water content is 8% to obtain chloranthus flower mixed scented tea.
Example 12
Flower picking: picking up chloranthus spicatus buds and collecting chloranthus spicatus buds at 10 days 4 months in 2021;
de-enzyming: carrying out enzyme deactivation treatment on picked chloranthus spicatus flower buds by using a microwave enzyme deactivation machine, wherein the enzyme deactivation temperature is 130 ℃, and the enzyme deactivation time is 25s, so as to obtain chloranthus spicatus flower stems;
and (3) drying: heating the deactivated flos Phyllanthi to 50 deg.C under vacuum degree of-0.08 MPa, and drying until water content is 20%;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 20MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 4 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 100kg of tea respectively, mixing, and piling into tea pile with height of 39 cm;
scenting: controlling the temperature inside the tea pile to be about 25 ℃, and scenting for about 15 hours;
and (3) fragrance extraction: adding scented tea after scenting into a fragrance extraction machine for fragrance extraction treatment, wherein the fragrance extraction temperature is 30 ℃, and the fragrance extraction is dried until the water content is 6% to obtain the chloranthus flower-doped scented tea.
Comparative example 1
Flower picking: picking up flower buds of herba Lysimachiae Clethroids in 2021 year, 3 months and 17 days, and collecting flower buds of herba Lysimachiae Clethroids;
de-enzyming: deactivating enzyme of picked flower buds of the chloranthus spicatus by using a microwave enzyme deactivating machine at the temperature of 180 ℃ for 120s to obtain dried chloranthus spicatus;
baking and aroma improving: performing phase extraction, baking and aroma raising on the deactivated chloranthus spicatus at 25 ℃ for 30min, and storing the obtained chloranthus spicatus at 4 ℃ for later use;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 50kg of tea respectively, mixing, and piling up into tea pile with height of 35 cm;
scenting: controlling the temperature inside the tea pile to be about 20 ℃, and scenting for about 10 hours;
and (3) fragrance extraction: adding scented tea after scenting into a fragrance extraction machine for fragrance extraction treatment, wherein the fragrance extraction temperature is 80 ℃, and the fragrance extraction is dried until the water content is 5% to obtain the chloranthus flower-doped scented tea.
Comparative example 2
Flower picking: picking up chloranthus spicatus buds at 20 days 6 months in 2021, and collecting chloranthus spicatus buds;
de-enzyming: deactivating enzyme of picked flower buds of the chloranthus spicatus by using a microwave enzyme deactivating machine at the temperature of 110 ℃ for 20s to obtain dried chloranthus spicatus;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 0.2MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 2 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 50kg of tea respectively, mixing, and piling up into tea pile with height of 35 cm;
scenting: controlling the temperature inside the tea pile to be about 20 ℃, and scenting for about 10 hours;
and (3) fragrance extraction: adding scented tea after scenting into a scenting machine for carrying out fragrance raising treatment, wherein the fragrance raising temperature is 20 ℃, and the scented tea is subjected to fragrance raising and drying until the water content is 5% to obtain the chloranthus flower-doped scented tea.
Comparative example 3
Flower picking: picking up flower buds of herba Lysimachiae Clethroids in 2021 year, 3 months and 17 days, and collecting flower buds of herba Lysimachiae Clethroids;
de-enzyming: deactivating enzyme of picked flower buds of the chloranthus spicatus by using a microwave enzyme deactivating machine at the temperature of 110 ℃ for 20s to obtain dried chloranthus spicatus;
tea flower splicing: weighing 1kg of dried chloranthus spicatus and 50kg of tea respectively, mixing, and piling up into tea piles with the height of 35 cm;
scenting: controlling the temperature inside the tea pile to be about 20 ℃, and scenting for about 10 hours;
and (3) fragrance extraction: adding scented tea after scenting into a scenting machine for carrying out fragrance raising treatment, wherein the fragrance raising temperature is 20 ℃, and the scented tea is subjected to fragrance raising and drying until the water content is 5% to obtain the chloranthus flower-doped scented tea.
Comparative example 4
Flower picking: picking up flower buds of herba Lysimachiae Clethroids in 2021 year, 3 months and 17 days, and collecting flower buds of herba Lysimachiae Clethroids;
de-enzyming: deactivating enzyme of picked flower buds of the chloranthus spicatus by using a microwave enzyme deactivating machine at the temperature of 110 ℃ for 20s to obtain dried chloranthus spicatus;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 0.2MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 2 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 150kg of tea respectively, mixing, and piling up into tea pile with height of 35 cm;
scenting: controlling the temperature inside the tea pile to be about 20 ℃, and scenting for about 10 hours;
and (3) fragrance extraction: adding scented tea after scenting into a scenting machine for carrying out fragrance raising treatment, wherein the fragrance raising temperature is 20 ℃, and the scented tea is subjected to fragrance raising and drying until the water content is 5% to obtain the chloranthus flower-doped scented tea.
Comparative example 5
Flower picking: picking up flower buds of herba Lysimachiae Clethroids in 2021 year, 3 months and 17 days, and collecting flower buds of herba Lysimachiae Clethroids;
de-enzyming: deactivating enzyme of picked flower buds of the chloranthus spicatus by using a microwave enzyme deactivating machine at the temperature of 180 ℃ for 120s to obtain dried chloranthus spicatus;
wall breaking: and (3) placing the obtained dried chloranthus margaritifera in a dry chamber, filling nitrogen into the chamber, raising the pressure in the chamber to 0.2MPa, and maintaining the pressure for 60 s. Instantly relieving pressure to complete wall breaking treatment, and storing the wall-broken dried herba Lysimachiae Clethroids at 2 deg.C;
tea flower splicing: weighing 1kg of dried herba Lysimachiae Clethroids after wall breaking and 50kg of tea respectively, mixing, and piling up into tea pile with height of 35 cm;
scenting: controlling the temperature inside the tea pile to be about 20 ℃, and scenting for about 10 hours;
and (3) fragrance extraction: adding scented tea after scenting into a scenting machine for carrying out fragrance raising treatment, wherein the fragrance raising temperature is 20 ℃, and the scented tea is subjected to fragrance raising and drying until the water content is 5% to obtain the chloranthus flower-doped scented tea.
The appearance and the endoplasmic of the chloranthus margaritifera scented tea prepared in the above examples 1-12 and comparative examples 1-5 are evaluated respectively, and the content of the powdered tea is evaluated in comparison and graded, specifically, the endoplasmic evaluation comprises the following steps: the evaluation of the aroma, the taste, the liquor color and the leaf bottom is graded according to the grade, the grade is 1-5, and the specific grading standard is as follows:
| item | 1 minute (1) | 2 is divided into | 3 points of | 4 is divided into | 5 points of |
| Fragrance | Bland and bland | Slightly concentrated | Is thicker | Rich in flavor | Fresh and dense |
| Taste of the product | Light, sour and astringent | Bland and bland | Is slightly fresh | Fresh food | Fresh alcohol |
| Color of soup | Dull and yellowish hair | Yellowing of hair | Yellow green | Limpid green | Bright green and bright |
| Leaf bottom | Finely pulverized hair blackening | Finely crushed dark green | Even and neat | Even and tender green | Even, tender, green and bright |
The following results were obtained by scoring examples 1-12 and comparative examples 1-4:
| grouping | Fragrance | Taste of the product | Color of soup | Leaf bottom |
| Example 1 | 3 | 4 | 4 | 3 |
| Example 2 | 4 | 4 | 4 | 4 |
| Example 3 | 4 | 4 | 4 | 4 |
| Example 4 | 4 | 4 | 4 | 4 |
| Example 5 | 5 | 5 | 4 | 3 |
| Example 6 | 5 | 5 | 3 | 3 |
| Example 7 | 4 | 5 | 5 | 5 |
| Example 8 | 5 | 5 | 5 | 5 |
| Example 9 | 5 | 5 | 5 | 5 |
| Example 10 | 5 | 5 | 5 | 5 |
| Example 11 | 5 | 5 | 5 | 5 |
| Example 12 | 5 | 5 | 5 | 5 |
| Comparative example 1 | 2 | 2 | 1 | 2 |
| Comparative example 2 | 4 | 4 | 2 | 4 |
| Comparative example 3 | 2 | 2 | 3 | 4 |
| Comparative example 4 | 2 | 2 | 4 | 4 |
| Comparative example 5 | 3 | 3 | 3 | 3 |
After comparing the results of endoplasmic, the preparation method of the application adopts the technical means of wall breaking, therefore, the aroma and the taste are greatly improved, the cell structure in the flower bud can be broken in the wall breaking process, and the whole appearance integrity of the flower bud can not be damaged, and in the process of de-enzyming, if the trial part is subjected to microwave treatment, the flower bud cells can also be crushed, however, the processing process not only can break cells, but also can cause accelerated loss of directional components, and the data of comparative example 5 shows that the inner quality of the scented tea can be damaged by the time and temperature of the enzyme deactivation process, so that in order to assist the wall breaking processing step, in the water-removing stage, the water-removing time is greatly shortened, the water-removing temperature is reduced, and the water-removing aims are only to destroy active enzyme components in flowers and prevent the active enzyme components from influencing the retention of directional components.
Meanwhile, comparing examples 1-6 and examples 7-12, it can be seen that, before the wall breaking treatment, the low-temperature negative-pressure drying treatment can effectively improve the color of the tea soup and the integrity of the leaf bottom, considering that the drying capacity may be reduced due to the shortened enzyme deactivation time, thereby ensuring that the tea leaves absorb excessive moisture in the process of tea flower combination, prolonging the later drying treatment, influencing the quality of the tea leaves, meanwhile, the increase of moisture during combined scenting can dilute the content of directional components and influence the fragrance and the taste, so low-temperature negative pressure treatment is adopted, can reduce the moisture content before splicing, make the relative content of directional components higher, improve the quality of the scented tea, meanwhile, the flower fragrance ingredients are mainly derived from oil cells, and in order to avoid damage to the oil cells in the drying process and loss of the fragrance ingredients, specific temperature and pressure are adopted.
In order to further verify the validity of broken wall operation, data through comparative example 3 can obviously be seen out, each item intrinsic quality data through broken wall processing all is better than not through broken wall processing, consequently, broken wall processing in this application has the effect of good extraction direction composition, can also see out simultaneously, after the broken wall, the performance of tea soup and leaf bottom is better, consider probably after the broken wall, the volatilization of moisture is easier relatively, consequently, the stoving time has been shortened, still played indirect guard action to tealeaves.
It can be seen from the comparison example 2 that the flower bud in 3-4 months is better than that in 6 months, and the possible reasons are that the oil cells are better in preservation state in 3-4 months, the aromatic components are more fresh, and by the flowering period, the effective components in the oil cells are in the decline period, so that the color is worse.
As can be seen from the data of comparative example 4, the aroma in the dried flowers may be relatively insufficient when the proportion of tea leaves is higher.
The following results were obtained after observation of the examples and comparative forms and powdered tea:
| grouping | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 |
| Outer shape | Is uniform and clean | Is uniform and clean | Is uniform and clean | Is uniform and clean | Is uniform and clean | Is uniform and clean |
| Content of powdered tea (wt) | 0.3％ | 0.3％ | 0.3％ | 0.4％ | 0.4％ | 0.4％ |
| Grouping | Example 7 | Example 8 | Example 9 | Example 10 | Example 11 | Example 12 |
| Outer shape | Is uniform and clean | Is uniform and clean | Is uniform and clean | Is uniform and clean | Is uniform and clean | Is uniform and clean |
| Content of powdered tea (wt) | 0.2％ | 0.3％ | 0.3％ | 0.3％ | 0.3％ | 0.4％ |
Comparative example results:
| grouping | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 |
| Outer shape | Uniformity | Is uniform and clean | Is uniform and clean | Is uniform and clean | Is uniformly driedMedicine for treating rheumatism |
| Content of powdered tea (wt) | 1.2％ | 0.3％ | 0.3％ | 0.4％ | 0.8％ |
The preparation process of this application is softer, and the jasmine tea appearance that obtains is also more complete even, because process temperature is low relatively, and the broken wall operation need not the manual work and kneads, and it is complete to have remain the appearance of flower, adopts the less low temperature low pressure drying process of destructiveness, can reduce the destruction of stoving in-process to the jasmine tea appearance.
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 (4)
1. The preparation method of the chloranthus spicatus flower-mixed tea is characterized by comprising the following steps:
flower picking: selecting and collecting flower buds of the chloranthus spicatus;
de-enzyming: performing microwave de-enzyming treatment on picked flower buds of the chloranthus spicatus for 20-30s at the de-enzyming temperature of 110-150 ℃ to obtain dried chloranthus spicatus;
wall breaking: placing dried flos Magnoliae in dry chamber, charging protective gas into the chamber to increase the pressure in the chamber to 0.2-20MPa, instantly relieving pressure to complete wall breaking, and storing dried flos Magnoliae at 2-6 deg.C after wall breaking;
tea flower splicing: mixing dried flos Phyllanthi with folium Camelliae sinensis, and piling up into tea pile;
scenting: controlling the temperature inside the tea pile at 20-25 deg.C, and scenting for 10-15 hr;
and (3) fragrance extraction: and (3) carrying out fragrance enhancing and drying treatment on the scented tea by using a fragrance enhancing machine at the temperature of 20-30 ℃ until the whole water content of the scented tea is 5-8%, so as to obtain the chloranthus flower mixed scented tea.
2. The method for preparing the chloranthus margaritifera scented tea according to claim 1, further comprising, after the deactivating enzyme and before the breaking the walls: drying, heating the deactivated chloranthus margaritifera to 40-50 ℃ under the vacuum degree of-0.03 to-0.08 MPa for drying treatment until the water content is 10-20%.
3. The method for preparing chloranthus margaritifera flower-doped tea as claimed in claim 1, wherein in the flower picking step, the time for picking chloranthus margaritifera flower buds is 3-4 months per year.
4. The method for preparing the chloranthus margaritifera flower-doped tea as claimed in claim 1, wherein in the step of mixing the tea flowers, the mass ratio of the dried chloranthus margaritifera flower to the tea leaves is 1: (50-100).
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| CN115444045A (en) * | 2022-09-21 | 2022-12-09 | 杭州市农业科学研究院 | Method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption |
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| CN104322844A (en) * | 2014-11-18 | 2015-02-04 | 杭州聚芳永控股有限公司 | Preparation method of wintersweet longjing tea |
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