CN114376057A - Processing method of flower-flavor green tea - Google Patents
Processing method of flower-flavor green tea Download PDFInfo
- Publication number
- CN114376057A CN114376057A CN202011123214.XA CN202011123214A CN114376057A CN 114376057 A CN114376057 A CN 114376057A CN 202011123214 A CN202011123214 A CN 202011123214A CN 114376057 A CN114376057 A CN 114376057A
- Authority
- CN
- China
- Prior art keywords
- green tea
- fragrance
- flower
- liquid
- pollen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 35
- 235000009569 green tea Nutrition 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 title claims description 14
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 239000003205 fragrance Substances 0.000 claims abstract description 20
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 13
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 13
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 13
- 239000000230 xanthan gum Substances 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 13
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000005096 rolling process Methods 0.000 claims abstract description 6
- 230000008961 swelling Effects 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 4
- 240000005385 Jasminum sambac Species 0.000 claims description 4
- 241000220317 Rosa Species 0.000 claims description 4
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 abstract description 7
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 description 5
- 239000012467 final product Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 235000006667 Aleurites moluccana Nutrition 0.000 description 1
- 240000004957 Castanea mollissima Species 0.000 description 1
- 235000018244 Castanea mollissima Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to the technical field of green tea processing, and particularly relates to a flower fragrance type green tea processing method, which comprises the steps of soaking green tea subjected to green removing and rolling in a fragrance coordinating liquid for 5-8min, drying the surface moisture in the shade, and then sequentially carrying out fragrance extraction and drying treatment; the preparation method of the fragrance coordinating liquid comprises the following steps: 1) soaking sodium carboxymethylcellulose and xanthan gum in cold water until swelling, and heating to dissolve to obtain feed liquid; 2) adding pollen into the feed liquid, and performing microwave irradiation for 1-3min under the conditions of 300-; according to the invention, the sodium carboxymethylcellulose and the xanthan gum are utilized, so that external aroma components are attached to the surface of the tea, the structural integrity of the internal components of the tea is ensured, and meanwhile, the tea has lasting aroma due to the adsorbability.
Description
Technical Field
The invention belongs to the technical field of green tea processing, and particularly relates to a processing method of flower-flavor green tea.
Background
The green tea aroma substances are important indexes for measuring the quality of tea, the aroma types can be divided into fresh scent type, Chinese chestnut type, high fire type, caramel type, flowery flavor type and the like, for flowery flavor type green tea, related researches are mainly focused on the influence of a single spreading or green rocking process on the flowery flavor type green tea and the analysis of the forming mechanism of the flowery flavor quality components, but the improvement of the aroma components by the methods is only from the improvement of the internal aroma component structure of the green tea, so that the aroma of the flowery flavor type green tea is difficult to break through monotonous situation.
Disclosure of Invention
The invention provides a processing method of flower-flavor green tea aiming at the defects of the prior art.
The method is realized by the following technical scheme:
a processing method of flower-flavor green tea is characterized in that green tea after de-enzyming and rolling is soaked in a fragrance coordinating liquid for 5-8min, and then surface moisture is dried in the shade, and then fragrance extraction and drying treatment are sequentially carried out.
The preparation method of the fragrance coordination liquid comprises the following steps:
1) soaking sodium carboxymethylcellulose and xanthan gum in cold water until swelling, and heating to dissolve to obtain feed liquid;
2) adding pollen into the material liquid, and performing microwave irradiation for 1-3min under the conditions of 300-.
The pollen is one or more of rose pollen, jasmine pollen, chrysanthemum powder and honeysuckle powder.
The mass fraction of the sodium carboxymethylcellulose in the feed liquid is 1-2%, and the mass fraction of the xanthan gum is 0.8-1.6%.
Has the advantages that:
the method of the invention is easy to control, needs no special equipment, and has low cost and convenient manufacture.
The flower fragrance type green tea provided by the invention can enable the green tea to have various fragrances, and can be adjusted according to market demands.
According to the invention, the sodium carboxymethylcellulose and the xanthan gum are utilized, so that external aroma components are attached to the surface of the tea, the structural integrity of the internal components of the tea is ensured, and meanwhile, the tea has lasting aroma due to the adsorbability.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
A processing method of flower-flavor green tea is characterized in that green tea after de-enzyming and rolling is soaked in a fragrance coordinating liquid for 8min, and then surface moisture is dried in the shade, and then fragrance extraction and drying treatment are carried out in sequence;
the preparation method of the fragrance coordination liquid comprises the following steps:
1) soaking sodium carboxymethylcellulose and xanthan gum in cold water until swelling, and heating to dissolve to obtain feed liquid;
2) adding pollen into the feed liquid, and subjecting to microwave irradiation at 500W for 3min to obtain the final product;
the pollen is rose pollen;
the mass fraction of the sodium carboxymethylcellulose in the feed liquid is 2%, and the mass fraction of the xanthan gum is 1.6%.
Example 2
A processing method of flower-flavor green tea is characterized in that green tea after de-enzyming and rolling is soaked in a fragrance coordinating liquid for 5min, and then surface moisture is dried in the shade, and then fragrance extraction and drying treatment are carried out in sequence;
the preparation method of the fragrance coordination liquid comprises the following steps:
1) soaking sodium carboxymethylcellulose and xanthan gum in cold water until swelling, and heating to dissolve to obtain feed liquid;
2) adding pollen into the feed liquid, and performing microwave irradiation at 300W for 1min to obtain the final product;
the pollen is jasmine pollen;
the mass fraction of the sodium carboxymethylcellulose in the feed liquid is 1%, and the mass fraction of the xanthan gum is 0.8%.
Example 3
A processing method of flower-flavor green tea is characterized in that green tea after de-enzyming and rolling is soaked in a fragrance coordinating liquid for 6min, and then surface moisture is dried in the shade, and then fragrance extraction and drying treatment are carried out in sequence;
the preparation method of the fragrance coordination liquid comprises the following steps:
1) soaking sodium carboxymethylcellulose and xanthan gum in cold water until swelling, and heating to dissolve to obtain feed liquid;
2) adding pollen into the feed liquid, and performing microwave irradiation at 400W for 2min to obtain the final product;
the pollen is any one or more of rose pollen, jasmine pollen, chrysanthemum powder and honeysuckle powder;
the mass fraction of the sodium carboxymethylcellulose in the feed liquid is 1.5%, and the mass fraction of the xanthan gum is 1.2%.
Claims (4)
1. A processing method of flower-flavor green tea is characterized in that green tea after de-enzyming and rolling is soaked in a fragrance coordinating liquid for 5-8min, and then surface moisture is dried in the shade, and then fragrance extraction and drying treatment are sequentially carried out.
2. The method for processing flower-flavored green tea as claimed in claim 1, wherein the preparation method of the aroma coordination liquid comprises:
1) soaking sodium carboxymethylcellulose and xanthan gum in cold water until swelling, and heating to dissolve to obtain feed liquid;
2) adding pollen into the material liquid, and performing microwave irradiation for 1-3min under the conditions of 300-.
3. The method for processing flower-flavored green tea as claimed in claim 1, wherein the pollen is any one or more of rose pollen, jasmine pollen, chrysanthemum powder and honeysuckle powder.
4. The method for processing flower-flavored green tea as claimed in claim 1, wherein the mass fraction of the sodium carboxymethylcellulose in the feed liquid is 1-2%, and the mass fraction of the xanthan gum is 0.8-1.6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011123214.XA CN114376057A (en) | 2020-10-19 | 2020-10-19 | Processing method of flower-flavor green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011123214.XA CN114376057A (en) | 2020-10-19 | 2020-10-19 | Processing method of flower-flavor green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114376057A true CN114376057A (en) | 2022-04-22 |
Family
ID=81193580
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011123214.XA Pending CN114376057A (en) | 2020-10-19 | 2020-10-19 | Processing method of flower-flavor green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114376057A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698709A (en) * | 2022-05-07 | 2022-07-05 | 华达茶叶有限公司 | Flower-fragrance type green tea and production process thereof |
-
2020
- 2020-10-19 CN CN202011123214.XA patent/CN114376057A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114698709A (en) * | 2022-05-07 | 2022-07-05 | 华达茶叶有限公司 | Flower-fragrance type green tea and production process thereof |
| CN114698709B (en) * | 2022-05-07 | 2023-08-11 | 华达茶叶有限公司 | Flower fragrance type green tea and production process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220422 |