CN114258974A - Oolong tea cashew nut and processing method thereof - Google Patents
Oolong tea cashew nut and processing method thereof Download PDFInfo
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Abstract
The invention discloses oolong cashew kernels and a processing method thereof, and belongs to the field of nut processing. According to the processing method, the cooked cashew nuts and the withered oolong tea participate in the shaking, pan-frying and drying processes of the simplified oolong tea together, and then the cashew nuts and the withered oolong tea are separated to prepare the cashew nuts of the oolong tea, the characteristic that the cooked cashew nuts have higher fat content is fully utilized, the processing process of the simplified oolong tea is participated, fat has a certain fixing effect on aroma components of the oolong tea, the flavor of the cashew nuts of the oolong tea is natural under the composite action of the fat aroma of the cashew nuts and the strong linalool and phytol aroma of the oolong tea, and the requirements of consumers with different tastes can be met without adding any flavoring agent.
Description
Technical Field
The invention belongs to the technical field of nut processing, and particularly relates to oolong cashew nut and a processing method thereof.
Background
The processing technology of the oolong tea mainly comprises withering, green making, pan frying, shaping and drying, wherein the key technology mainly comprises pan frying, shaping and drying, and the quality of the oolong tea is determined. The green making (rocking) is a key process of primary processing of the oolong, is closely related to the special quality of the oolong, and has the function that the tea leaves are slightly oxidized through mutual collision of the leaves to generate a series of biochemical reactions to form the special flavor of the oolong. The green-frying is an important process which is started from the top, and has the functions of destroying the activity of fresh leaf tissues and enzymes by adopting high-temperature measures, inhibiting the enzymatic action, fixing the special flavor of the oolong tea formed by green-frying, and simultaneously promoting the volatilization of substances presenting green smell in the oolong tea to form strong oolong tea fragrance. Common shaping processes of oolong tea include rolling, kneading, pan-frying and the like, and the shape mainly influences the appearance quality of the oolong tea. The drying is the last procedure of oolong tea manufacture, and the moisture is removed to facilitate the storage of the tea leaves, and simultaneously, the chemical changes are further generated on the basis of the previous procedures to form the unique color, fragrance, taste and shape of the oolong tea.
The cashew nuts are kidney-shaped nuts, and according to research, the cashew nuts are rich in nutrition, contain fat up to 47%, protein 21.2%, and mostly contain unsaturated fatty acids, wherein oleic acid accounts for 67.4% of total fatty acids, linoleic acid accounts for 19.8%, and the cashew nuts are good fruits for diet therapy of patients with hyperlipidemia and coronary heart disease. The cashew nut processing in the prior art has the problems of single taste and unbalanced nutrition.
Through retrieval, the Chinese patent with the prior application publication number of CN108294220A discloses a processing method of charcoal roasted cashew nuts, which comprises the following steps: heating clear water to 38-40 deg.C, soaking cashew nuts, and cleaning for 1-2 min; adding sugar, salt and wheat flour into the washed cashew nuts which are fished out, and stirring uniformly, wherein the sum of the mass of the sugar, the salt and the wheat flour is 1: 20+ 10%, and the mass ratio of sugar, salt and wheat flour is 2: 1: 3; heating the oil to 110-140 ℃, completely immersing the cashew nuts in the oil for frying for 5-7min, and stirring continuously during frying; naturally cooling the fried cashew nuts to a temperature lower than 40 ℃; and finally, sealing and packaging. The above-mentioned patent publication aims to provide a charcoal-roasted cashew nut which is free from preservative and has a crisp and healthy taste. However, the preparation of cashew nuts by frying, although the cashew nuts have a crisp taste, the finished cashew nuts contain a large amount of fat, and are difficult to actively select for the more and more weight-reducing groups in modern society.
Disclosure of Invention
1. Problems to be solved
The invention provides oolong cashew nut and a processing method thereof, and aims to solve the problems that the conventional cashew nut is single in processed taste and unbalanced in nutrition in deep-frying processing. By simplifying the processing technology of the oolong, the oolong is directly dried after being green-finished, and cashew nut raw materials are added in the simplified processing process of the oolong, so that the cashew nuts are synchronously baked on one hand, the cashew nut tea aroma is more natural and fresh on the other hand, the prepared cashew nuts have natural flavor and rich nutrition, and more choices are provided for consumers.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
A processing method of oolong cashew kernels comprises the steps of enabling cooked cashew kernels and withered oolong tea leaves to participate in the processes of shaking, pan-frying and drying of the oolong tea leaves, separating the cashew kernels and the withered oolong tea leaves to obtain the oolong cashew kernels, enabling the cashew kernels and the seasoned oolong tea leaves to participate in the simplified processing process of the oolong tea leaves by fully utilizing the characteristic that the cooked cashew kernels are high in fat content, playing a certain role in fixing aroma components of the oolong tea, and enabling the oolong cashew kernels to be natural in flavor under the combined action of the fat aroma of the cashew kernels and the strong linalool and phytol aroma of the oolong tea leaves without adding any flavoring agent, so that the requirements of consumers with different tastes can be met.
The further processing method comprises the steps of crushing the separated oolong tea into powder, wrapping the powder on the periphery of cashew kernels to form a layered structure, and protecting the fat aroma while ensuring that the aroma components of the oolong tea and the fat aroma are matched for a longer time.
The further processing method comprises the following specific steps:
s1, preprocessing: cooking cashew nut, baking to be semi-dry to obtain semi-dry cooked cashew nut, and withering oolong tea;
s2, shaking green: putting the withered oolong tea leaves subjected to the step S1 and the half-dried cooked cashew nuts into a rocking machine for green-turning together;
s3, pan-frying: putting the oolong tea leaves and cashew nuts subjected to the step S2 into a pan-frying machine for pan-frying together;
s4, drying: after the green tea is fried, putting the oolong tea and the cashew kernels into a dryer for drying together;
s5, separation: separating the oolong tea leaves and cashew nuts after the step of S4;
s6, crushing: pulverizing the separated oolong tea into powder;
s7, embedding: dissolving beta-cyclodextrin in water, adding oolong tea powder, and stirring uniformly to obtain embedding solution;
s8, wrapping: uniformly mixing the embedding liquid with white granulated sugar and maltose syrup, adding into a sugar coating machine, adding the cashew kernels separated in the step S5 into the sugar coating machine, stirring, and wrapping the periphery of the cashew kernels with the liquid uniformly; the periphery of the cashew nut forms a layered structure, and the starch component and the sugar are added, so that the nutritional ingredients are more balanced, the layered structure is more stable, and the protection effect is more durable.
S9, drying: drying the cashew nut coated with the feed liquid in a drier to obtain the finished product.
The further processing method comprises the step of S1, the cashew nut kernels are put into boiling water, boiled for 3-5min, taken out and baked for 2-4h at 70-75 ℃, the water content is controlled to be 40% -50%, the internal structure of the cashew nut kernels is destroyed by boiling the cashew nut kernels, water migration is diffused from the inside to the outside after baking, a water migration channel is formed inside the cashew nut kernels, and the flavor of the subsequent oolong is favorably tasted. The baking after the cashew nut is boiled can control the moisture content in the cashew nut in a proper range, properly increase the environmental humidity in the green-making process and promote the formation of the special flavor of the oolong.
The further processing method comprises the step of S2, placing the withered tea leaves into a rocking machine, controlling the green-making temperature to be 17-22 ℃, and controlling the green-making times to be 3-5 times; adding the cooked and roasted cashew kernels in the green-making process, wherein the ratio of the cashew kernels to the tea leaves is 1:1-1:3, adding the cashew kernels in the green-making process, and colliding the cashew kernels and the tea leaves to cause surface damage, so that water is transferred from the cashew kernels to the environment, the environment humidity is increased, the distribution of the water among leaves is favorably regulated and controlled, and the special flavor of the oolong is promoted to be formed.
The further processing method is that in the step S3, the tea after being green-making is put into a pan-frying machine, the pan-frying temperature is different from the normal oolong tea pan-frying temperature and process due to the mixing of cashew kernels, the temperature is higher, the temperature of the pan-frying machine is set to be 270 plus materials and 275 ℃, the frying time is 10-20min, and the frying end point is that the water loss rate of the tea reaches 20-30%. When the pan-frying temperature is lower than 270 ℃, the water in the leaves is not volatilized enough, the oolong presents green taste, and the tea fragrance cannot be completely released; when the frying temperature is higher than 275 ℃, the water in the leaves is volatilized more, and the tea leaves are burnt and smelled.
The further processing method, in step S4, the pan-fired tea and cashew kernels are transferred into a dryer, the temperature of the dryer is set to be 70-75 ℃, and the drying is continued for 1.5-2 h.
Further processing method, in step S5, separating the two by a specific gravity screening machine; and S6, preparing the dried oolong tea powder into ultramicro oolong tea powder by using an ultramicro crushing device.
A further processing method, in the step S7, dissolving beta-cyclodextrin in water, adding ultramicro oolong tea powder, wherein the ratio of the cyclodextrin to the oolong tea powder is 1:4-1:2, stirring uniformly, then preserving heat for 1-1.5h at 50-60 ℃ to fully embed, and embedding the oolong tea powder by using the cyclodextrin, so that on one hand, the bitter taste caused by phenols and other substances in the oolong tea can be effectively covered, on the other hand, the nutrient substances such as polyphenol and the like in the tea can be effectively protected, and the storage stability of the oolong tea powder is improved; s8, uniformly mixing a proper amount of embedding liquid with white granulated sugar and maltose syrup, adding the mixture into a sugar coating machine, adding the cashew kernels separated in the S5 into the sugar coating machine, stirring for 3-5min, and wrapping the periphery of the cashew kernels with the liquid uniformly; in the step S9, the cashew nut after being mixed is dried for 0.5 to 1 hour at the temperature of between 70 and 75 ℃.
Oolong tea cashew nut is prepared by any one of the above processing methods. The low-temperature baking in the whole process is beneficial to slowly and uniformly diffusing water from the inside to the outside of the cashew nut kernels, a water migration channel is formed in the nuts, the flavor of tea is favorably flavored in the subsequent green-making and material mixing procedures, and the cashew nut kernels are low in nutrient loss and high in nutritional value after being baked at the low temperature. The oolong tea can promote metabolism, and has effects of burning fat and improving dietary fat absorption after being combined with cashew nut, and the catechin polyphenol substance with calorie burning can be combined with exercise and balanced diet to promote weight loss and help to reduce hypertension.
3. Advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
(1) the method can fully utilize the characteristic that the cooked cashew nut has higher fat content, participate in the simplified processing process of the oolong tea, play a certain role in fixing the aroma components of the oolong tea, and prepare the oolong tea with natural cashew nut flavor under the composite action of the fat aroma of the cashew nut, the rich linalool and phytol aroma of the oolong tea, so that the method can form a composite taste suitable for both the old and the young, and can meet the requirements of consumers with different tastes without adding any flavoring agent;
(2) the oolong cashew kernels with the layered structure are prepared, and the outer layer structure has a protective effect on the fat aroma of the cashew kernels, so that the aroma components of the cashew kernels and the oolong kernels are matched more durably; the periphery of the cashew nut is formed into a layered structure, and the cashew nut is prepared by adding a starch component and sugar, so that the layered structure is more stable and the protection effect is more durable while the nutritional ingredients are more balanced;
(3) in the manufacturing process, the internal structure of the cashew kernels damaged in the cashew kernel boiling process is fully utilized, moisture migration is diffused from the inside to the outside after baking, and a moisture migration channel is formed in the cashew kernels, so that the subsequent flavor of oolong is favorably flavored; meanwhile, the moisture in the cashew nuts can increase the environmental humidity to 40-50% in the green-making process through migration, so that the special flavor of the oolong is greatly promoted to be formed;
(4) according to the invention, cashew kernels are added in the green-making process, the surface damage is caused by the mutual collision of the cashew kernels and the tea leaves, water is transferred from the cashew kernels to the environment, the environment humidity is increased, the distribution of the water among leaves is favorably regulated and controlled, the special flavor of the oolong is promoted to be formed, a certain uniform crushing effect on the tea leaves is also achieved, the cashew kernels are involved in the aroma forming process of the oolong, and the obtained cashew kernels have natural tea aroma and deep taste.
Detailed Description
The invention is further described with reference to specific examples.
Example 1
The oolong cashew nut and the processing method thereof of the embodiment have the specific steps that: taking the cooked cashew nuts and the withered oolong tea leaves to participate in the processes of shaking, pan-frying and drying the oolong tea leaves, separating the cashew nuts and the withered oolong tea leaves to obtain oolong tea cashew nuts, and sampling 1.
The oolong cashew kernel of the embodiment sufficiently utilizes the characteristic that the cooked cashew kernel has higher fat content, participates in the simplified processing process of the oolong tea, plays a certain role in fixing the aroma components of the oolong tea, and can prepare the oolong tea cashew kernel with natural flavor under the composite action of the fat aroma of the cashew kernel and the rich linalool and phytol aroma of the oolong tea, and can meet the requirements of consumers with different tastes without adding any flavoring agent. The separated oolong tea leaves can be also crushed into powder and then wrapped on the periphery of cashew kernels to form a layered structure, so that the fat aroma is protected, and meanwhile, the aroma components of the oolong tea leaves and the fat aroma are matched for a longer time; moreover, the oolong tea fragrance can promote metabolism, has the effects of burning fat and improving the absorption of dietary fat after being combined with cashew kernels, contains catechin polyphenol substances which burn calories, and can be combined with exercise and balanced diet to well promote weight loss and help to reduce hypertension.
Example 2
The oolong cashew nut and the processing method thereof in the embodiment have the basic steps as the embodiment 1, and the specific steps are as follows:
s1, preprocessing: putting cashew nut kernels into boiling water, boiling for 3-5min, taking out, baking for 2-4h at 70-75 ℃, controlling the water content to be 40% -50%, almost in a half-dry state, boiling the cashew nut kernels to destroy the internal structure of the cashew nut kernels, transferring water after baking to diffuse from the inside to the outside, forming a water transfer channel in the cashew nut kernels, facilitating the flavor of the subsequent oolong and simultaneously withering the oolong;
s2, shaking green: placing the withered tea leaves into a rocking machine, controlling the green-making temperature to be 17-22 ℃, and controlling the green-making times to be 3-5 times; adding the cooked and roasted cashew kernels in the green-making process, wherein the ratio of the cashew kernels to the tea leaves is 1:1-1:3, adding the cashew kernels in the green-making process, and colliding the cashew kernels and the tea leaves to cause surface damage, so that water is transferred from the cashew kernels to the environment, the environment humidity is increased, the distribution of the water among leaves is favorably regulated and controlled, and the special flavor of the oolong is promoted to be formed;
s3, pan-frying: putting the tea leaves after being green-making into a pan-frying machine, wherein the pan-frying temperature is different from the normal pan-frying temperature and process of the oolong due to the mixing of cashew kernels, the temperature is higher, the temperature of the pan-frying machine is set to 270 plus 275 ℃, the pan-frying time is 10-20min, and the pan-frying end point is the tea leaf water loss rate reaching 20-30%. When the pan-frying temperature is lower than 270 ℃, the water in the leaves is not volatilized enough, the oolong presents green taste, and the tea fragrance cannot be completely released; when the frying temperature is higher than 275 ℃, the water in the leaves is volatilized more, and the tea leaves are burnt;
s4, drying: transferring the pan-fried tea leaves and cashew kernels into a dryer, setting the temperature of the dryer at 70-75 ℃, and continuously drying for 1.5-2 h;
s5, separation: separating oolong tea leaves and cashew nuts subjected to the step S4 by a specific gravity screening machine;
s6, crushing: preparing the separated oolong tea leaves into ultramicro oolong tea powder by using an ultramicro crushing device;
s7, embedding: dissolving beta-cyclodextrin in water, adding ultramicro oolong tea powder, wherein the ratio of the cyclodextrin to the oolong tea powder is 1:4-1:2, stirring uniformly, keeping the temperature at 50-60 ℃ for 1-1.5h to fully embed, and embedding the oolong tea powder by using the cyclodextrin, so that the bitter taste caused by phenols and other substances in the oolong tea can be effectively covered, and the nutrient substances such as polyphenol and the like in the tea can be effectively protected to improve the storage stability of the oolong tea powder;
s8, wrapping: taking a proper amount of embedding liquid, uniformly mixing with white granulated sugar and maltose syrup, adding into a sugar coating machine, adding the cashew nut separated in S5 into the sugar coating machine, stirring for 3-5min, and wrapping the periphery of the cashew nut and uniformly wrapping the feed liquid; the periphery of the cashew nut forms a layered structure, and by adding the starch component and the sugar, the nutritional ingredients are more balanced, the layered structure is more stable, the protection effect on the rich linalool and phytol fragrance of the oolong is more durable, and the fragrance of unsaturated fat of the cashew nut, the linalool and phytol fragrance of the oolong are more fully compounded along with the time.
S9, drying: drying the cashew nut after mixing the materials at 70-75 ℃ for 0.5-1h to obtain a finished product, and sampling 2.
The ranges of the parameters in the oolong tea cashew processing method of this example are averaged.
Example 3
The oolong cashew nut and the processing method thereof in the embodiment have the basic steps as the embodiment 2, and the specific steps are as follows:
(1) boiling cashew kernels: putting cashew nut into boiling water, boiling for 3min, taking out, and baking at 75 deg.C for 3 hr;
(2) the oolong tea is green (rocking): and (3) putting the withered tea leaves into a rocking machine, controlling the green-making temperature to be 20 ℃, and controlling the green-making times to be 3 times. Adding the cooked and roasted cashew kernels in the green-making process, wherein the ratio of the cashew kernels to the tea leaves is 1: 2.
(3) Parching oolong tea: and (3) putting the withered and fine-finished tea leaves into a pan-frying machine, setting the temperature of the pan-frying machine at 275 ℃, and frying for 15min, wherein the frying end point is the water loss rate of the tea leaves reaching 30%.
(4) Drying the oolong tea: transferring the pan-fired tea leaves and cashew kernels into a dryer, setting the temperature of the dryer at 75 ℃, continuously drying for 1.5h, separating the oolong tea leaves and the cashew kernels after drying, and screening by a specific gravity screening machine during separation;
(5) manufacturing oolong tea powder: the dried and separated oolong tea powder is prepared into ultramicro oolong tea powder by using an ultramicro crushing technology, and the fineness is 100-200 meshes.
(6) Oolong tea powder embedding: dissolving a proper amount of beta-cyclodextrin in water, adding the ultramicro oolong tea powder, wherein the ratio of the cyclodextrin to the oolong tea powder is 1:3, stirring uniformly, and then preserving heat at 50 ℃ for 1.5h to fully embed the oolong tea.
(7) Mixing cashew nuts: taking a proper amount of the embedded oolong tea and cyclodextrin mixed liquid, uniformly mixing with white granulated sugar and maltose syrup, adding into a sugar coating machine, and stirring with the cashew nut dried and separated in the step (4) for 3min to wrap the cashew nut uniformly with the feed liquid.
(8) Drying cashew kernels: drying the cashew nut with the mixed materials at 75 ℃ for 1h to obtain the cashew nut of the oolong tea, and sampling 3.
Example 4
The oolong cashew nut and the processing method thereof in the embodiment have the following basic steps as the embodiment 3, except that:
(7) mixing cashew nuts: taking a proper amount of the embedded oolong tea and cyclodextrin mixed liquid, uniformly mixing with white granulated sugar, maltose syrup, citric acid, malic acid and peach juice, adding into a sugar coating machine, and stirring with the cashew nut dried in the step 4 for 3min to uniformly wrap the cashew nut with the feed liquid.
(8) Drying cashew kernels: drying the nut kernels mixed with the materials at 75 ℃ for 1h to obtain nectarine oolong cashew kernels, and sampling 4.
Similarly, if the milky tea oolong cashew kernels are manufactured, the honey peach juice is replaced by the milky tea, and the other tastes are the same as the method.
Comparative example 1
The cashew nut of the comparative example is the cashew nut prepared by traditional boiling and drying, and the sample is taken 5.
10 volunteers were selected and allowed to taste samples 1 to 5 in each example and comparative example, respectively, and scored; the volunteers eucalyptus samples 1-5 were rinsed with clean water after each sample was tasted to ensure the accuracy of the edible mouthfeel evaluation for each sample, with the scoring results shown in table 1. Table 1:
| sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 | |
| Subject 1 | 75 | 87 | 89 | 92 | 65 |
| Subject 2 | 75 | 85 | 90 | 85 | 60 |
| Subject 3 | 78 | 91 | 95 | 90 | 72 |
| Subject 4 | 75 | 80 | 85 | 80 | 50 |
| Subject 5 | 70 | 95 | 95 | 90 | 60 |
| Subject 6 | 70 | 85 | 85 | 85 | 60 |
| Subject 7 | 70 | 90 | 95 | 95 | 70 |
| Subject 8 | 75 | 88 | 88 | 88 | 65 |
| Subject 9 | 74 | 80 | 86 | 88 | 55 |
| Subject 10 | 70 | 95 | 95 | 95 | 50 |
| Average | 75.2 | 87.6 | 90.3 | 88.8 | 60.7 |
Through the comparison and the communication with the trial taker, compared with sample 5 of the comparative example, samples 1 to 4, the oolong tea cashew kernel prepared by the compounding effect of the fat aroma of the cashew kernel and the strong linalool and phytol aroma of the oolong tea has natural flavor and forms a compound taste suitable for both the old and the young. In addition, the outer layer structures of the samples 2, 3 and 4 have a protective effect on the fat aroma of the cashew nut, and meanwhile, the aroma components of the cashew nut and the cashew nut are matched and compounded more durably.
The examples described herein are merely illustrative of the preferred embodiments of the present invention and do not limit the spirit and scope of the present invention, and various modifications and improvements made to the technical solutions of the present invention by those skilled in the art without departing from the design concept of the present invention shall fall within the protection scope of the present invention.
Claims (10)
1. A processing method of oolong cashew kernels is characterized in that cooked cashew kernels and withered oolong tea leaves participate in the processes of shaking, pan-frying and drying the oolong tea leaves, and then the cashew kernels and the withered oolong tea leaves are separated to obtain the oolong tea cashew kernels.
2. The oolong cashew nut processing method of claim 1 wherein the separated oolong tea leaves are pulverized and wrapped around the cashew nut to form a layered structure.
3. The processing method of oolong cashew nut as claimed in claim 2, comprising the steps of:
s1, preprocessing: cooking cashew nut, baking to be semi-dry to obtain semi-dry cooked cashew nut, and withering oolong tea;
s2, shaking green: putting the withered oolong tea leaves subjected to the step S1 and the half-dried cooked cashew nuts into a rocking machine for green-turning together;
s3, pan-frying: putting the oolong tea leaves and cashew nuts subjected to the step S2 into a pan-frying machine for pan-frying together;
s4, drying: after the green tea is fried, putting the oolong tea and the cashew kernels into a dryer for drying together;
s5, separation: separating the oolong tea leaves and cashew nuts after the step of S4;
s6, crushing: pulverizing the separated oolong tea into powder;
s7, embedding: dissolving beta-cyclodextrin in water, adding oolong tea powder, and stirring uniformly to obtain embedding solution;
s8, wrapping: uniformly mixing the embedding liquid with white granulated sugar and maltose syrup, adding into a sugar coating machine, adding the cashew kernels separated in the step S5 into the sugar coating machine, stirring, and wrapping the periphery of the cashew kernels with the liquid uniformly;
s9, drying: drying the cashew nut coated with the feed liquid in a drier to obtain the finished product.
4. The oolong cashew nut as claimed in claim 3, wherein in the step of S1, the cashew nut is put into boiling water, boiled for 3-5min, taken out and baked at 70-75 ℃ for 2-4h, and the water content is controlled at 40% -50%.
5. The oolong cashew nut processing method of claim 3 wherein in the step of S2, the withered tea leaves are placed in a rocking machine, the temperature of the green-making is controlled at 17-22 ℃, and the number of green-making is 3-5; adding cooked and baked cashew nut in the green-making process, wherein the ratio of the cashew nut to the tea is 1:1-1: 3.
6. The oolong cashew nut processing method of claim 5 wherein in step S3, the roasted tea leaves are placed into a pan-frying machine, the pan-frying machine temperature is set at 270-275 ℃, the frying time is 10-20min, and the frying end point is set at the tea leaf water loss rate of 20-30%.
7. The oolong cashew nut processing method of claim 6 wherein in step S4, the roasted tea leaves and cashew nuts are transferred to a dryer, the dryer temperature is set to 70-75 ℃, and the drying is continued for 1.5-2 h.
8. The oolong cashew nut processing method as claimed in claim 6, wherein in the step of S5, the two are separated by a specific gravity screening machine; and S6, preparing the dried oolong tea powder into ultramicro oolong tea powder by using an ultramicro crushing device.
9. The oolong cashew nut processing method as claimed in any one of claims 3 to 8, wherein in the step of S7, the β -cyclodextrin is dissolved in water, the ultrafine oolong tea powder is added, the ratio of the cyclodextrin to the oolong tea powder is 1:4-1:2, after stirring uniformly, the temperature is kept at 50-60 ℃ for 1-1.5h, and the embedding is fully performed; s8, uniformly mixing the embedding liquid with white granulated sugar and maltose syrup, adding into a sugar coating machine, adding the cashew nut separated in the S5 into the sugar coating machine, stirring for 3-5min, and wrapping the periphery of the cashew nut with the liquid uniformly; in the step S9, the cashew nut after being mixed is dried for 0.5 to 1 hour at the temperature of between 70 and 75 ℃.
10. An oolong cashew nut characterized by being produced by the process of any one of claims 1 to 9.
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