CN115281265B - Preparation method of novel osmanthus fragrans and coffee leaf scented tea - Google Patents
Preparation method of novel osmanthus fragrans and coffee leaf scented tea Download PDFInfo
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- CN115281265B CN115281265B CN202210922343.8A CN202210922343A CN115281265B CN 115281265 B CN115281265 B CN 115281265B CN 202210922343 A CN202210922343 A CN 202210922343A CN 115281265 B CN115281265 B CN 115281265B
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- osmanthus
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
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- 238000001035 drying Methods 0.000 claims abstract description 53
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- 238000000034 method Methods 0.000 claims abstract description 16
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 abstract description 8
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- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001338 aliphatic hydrocarbons Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
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- 229960001948 caffeine Drugs 0.000 description 1
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- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
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- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
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- CDYBOKJASDEORM-HBVDJMOISA-N isomangiferin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC1=CC(O)=C(O)C=C1C2=O CDYBOKJASDEORM-HBVDJMOISA-N 0.000 description 1
- ALKWDTQJMCZSSY-UHFFFAOYSA-N isomangiferin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)c4cc(O)c(O)cc4Oc23)C(O)C(O)C1O ALKWDTQJMCZSSY-UHFFFAOYSA-N 0.000 description 1
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- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229940043357 mangiferin Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 208000026435 phlegm Diseases 0.000 description 1
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- OVSQVDMCBVZWGM-QSOFNFLRSA-N quercetin 3-O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-QSOFNFLRSA-N 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
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- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- WWNNZCOKKKDOPX-UHFFFAOYSA-N trigonelline Natural products C[N+]1=CC=CC(C([O-])=O)=C1 WWNNZCOKKKDOPX-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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 relates to a preparation method of novel osmanthus fragrans and coffee leaf scented tea, and belongs to the technical field of scented tea production. The method mainly comprises the following steps: firstly, screening osmanthus fragrans, withering and drying to obtain dried osmanthus fragrans; screening coffee leaves, withering, deactivating enzyme, rolling, and drying to obtain dried coffee leaves; finally, placing the dried osmanthus fragrans and coffee leaves in a layer-by-layer mode, performing secondary scenting, drying at a high Wen Fuhuo until the water content is 4.5% -5.5%, and crushing and sieving to obtain osmanthus fragrans coffee leaf tea; the invention reasonably controls the tea-flower ratio, the scenting temperature and the two scenting times, and controls the technological conditions such as high-temperature re-firing drying, etc., thereby not only ensuring that the fragrance of the osmanthus fragrans in the scented tea is obvious, but also keeping the active substances in the osmanthus fragrans to the greatest extent; and the method can not cause the loss of a great deal of beneficial substances such as total phenols in coffee leaves and osmanthus fragrans, and can obviously promote the capability of eliminating DPPH and ABTS free radicals.
Description
Technical Field
The invention relates to a preparation method of novel osmanthus fragrans and coffee leaf scented tea, and belongs to the technical field of scented tea production.
Background
Coffee trees are perennial herbs and are grown mainly for the purpose of harvesting coffee beans and producing coffee. Multiple pruning steps are required in the growth process of the coffee tree, so that a large number of coffee leaves are generated and are usually abandoned in the field, which not only causes resource waste, but also increases environmental burden.
The coffee leaf contains various bioactive components such as caffeine, trigonelline, chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, erucic acid, anthocyanin, quercetin glucoside, isoquercitrin, rutin, kaempferol, mangiferin, isomangiferin, amino acid and other active substances, and the active substances have the effects of antioxidant activity, anti-inflammatory activity, anticancer activity and the like, and have higher nutrition and health care values. However, the development and utilization rate of the current coffee leaves are low, the processing mode of preparing the coffee leaves into tea is single, for example, the coffee leaves are directly dried or are prepared into the coffee leaf tea after being assisted by simple fermentation, the tea still has obvious green grass taste and astringency, and meanwhile, the capability of removing DPPH and ABTS free radicals is poor.
Disclosure of Invention
The invention aims to provide a preparation method of coffee leaf scented tea with strong osmanthus fragrans fragrance and high antioxidant activity. The osmanthus flower tea has the advantages of prominent and unique fragrance, mild nature, multiple effects of warming stomach, moistening lung, resolving phlegm, whitening skin and the like, is one of important tea types in China, integrates flower fragrance and tea fragrance, and is popular among the public. Therefore, the invention aims to integrate the flower fragrance of the osmanthus fragrans and the tea fragrance of the coffee leaf tea through a secondary scenting method, thereby improving the capability of eliminating DPPH and ABTS free radicals; and meanwhile, green grass flavor of the coffee leaves is removed by adopting a treatment method of fixation and high-temperature drying, so that the functional coffee leaf tea with osmanthus fragrance and tea fragrance is obtained.
The aim of the invention can be achieved by the following technical scheme:
a preparation method of novel osmanthus fragrans coffee leaf scented tea comprises the following steps:
step one, processing sweet osmanthus:
(1) Pretreatment: picking fresh osmanthus, and removing impurities such as damaged, rotted and dried osmanthus, leaf stems and the like to obtain pretreated osmanthus;
(2) Withering and drying: airing the pretreated osmanthus fragrans until the moisture content is 65-75%; then freeze-drying the osmanthus fragrans until the water content is 9.5-10.5%, so as to obtain dried osmanthus fragrans;
step two, making a coffee leaf tea blank:
(1) Pretreatment: removing stems of picked fresh coffee leaves, selecting leaves which have no insect eyes and complete size and shape, then cleaning, and draining water to obtain pretreated coffee leaves;
(2) Withering and enzyme deactivation: placing the pretreated coffee leaves for 12-15 hours under the conditions of 20-35 ℃ and 60-80% of humidity to obtain withered coffee leaves, and performing de-enzyming treatment to obtain de-enzymed coffee leaves;
(3) Twisting and drying: rolling the leaves after fixation, and drying the rolled coffee leaves for the first time; heating again after the first drying to perform the second drying until the water content of the coffee leaves is 3.5-4.5%, so as to obtain the dried coffee leaves;
step three, preparing osmanthus fragrans coffee leaf tea:
(1) Taking the dried osmanthus fragrans in the first step and the dried coffee leaves in the second step as raw materials, and then stacking one layer by one layer, namely uniformly spraying drinking water on the surface of each layer of osmanthus fragrans according to the stacking sequence of one layer of osmanthus fragrans and one layer of coffee leaf tea, stacking to a certain height, wherein the uppermost layer is the coffee leaves;
(2) Scenting:
(A) Scenting for the first time: placing the osmanthus fragrans and the coffee leaf tea stacked in sequence at the temperature of 30-35 ℃ and the humidity of 60-80% for first scenting; collecting coffee leaves and sweet osmanthus after the first scenting is finished, then supplementing the dried sweet osmanthus in the first step again, uniformly mixing the sweet osmanthus with the sweet osmanthus after the first scenting, and performing the second scenting;
(B) And (5) secondary scenting: the second scenting is still carried out according to one layer of osmanthus fragrans and one layer of coffee leaves, and the uppermost layer is the coffee leaves; the temperature of the second scenting is 30-35 ℃ and the humidity is 60-80%, and the coffee leaves after the second scenting are obtained after scenting for a certain time;
(3) And (3) collecting the coffee leaves after the second scenting, drying until the water content is 4.5% -5.5%, obtaining dried coffee leaves, and crushing and sieving to obtain the osmanthus fragrans coffee leaf tea.
Preferably, in the step (1), fresh osmanthus flowers are picked within 1-3 days.
Preferably, in the step (2), the airing is flattened and aired in a shade.
Preferably, the de-enzyming time in the step (2) is 8-10 min, and the de-enzyming temperature is 65 ℃.
Preferably, the rolling in the step (3) is performed at room temperature for 5-8 min; the temperature of the first drying is 60 ℃, and the drying time is 30min; the temperature of the secondary drying is 120 ℃, the drying time is 40-60 min, and the heating rate is 5-8 ℃/min.
Preferably, in the step (1) of the third step, the stacking is carried out until the certain height is 6-8 cm, and after stacking is finished, the mass ratio of the used coffee leaves to the osmanthus fragrans is 6 (1-2).
Preferably, the first scenting time in the step (2) is 40-48 hours; the second scenting time is 70-72 h, and the second scenting process is performed with the flower turning every 6-8 h.
Preferably, in the step (2) of the third step, the dosage of the dried osmanthus fragrans in the additional step is 20-25% of the mass of the coffee leaves.
Preferably, the temperature of the drying in the step (3) is 100-120 ℃ and the drying time is 10-20 min.
Preferably, the screen mesh in the step (3) of the third step is 40-50 meshes.
The invention has the beneficial effects that:
(1) According to the invention, the coffee leaf tea is selected as the tea blank, and the tea is prepared by scenting the tea blank and the osmanthus fragrans at the temperature of 30-35 ℃, so that the volatile substance molecules of the osmanthus fragrans and the coffee leaf tea blank can be quickly moved by scenting at the temperature of 30-35 ℃, the aroma substances in the osmanthus fragrans and the coffee leaves can be quickly mixed, the serious loss of active substances in the osmanthus fragrans due to the excessively high scenting temperature can be avoided, and the prepared tea is rich in aroma, high in oxidation resistance and refreshing.
(2) The invention adopts the secondary scenting method to perform scenting, reasonably controls the temperature and the time of the secondary scenting, not only can ensure that the fragrance of the osmanthus fragrans in the scented tea is obvious, but also can not cause the loss of a great amount of beneficial substances such as the total phenols in the coffee leaves and the osmanthus fragrans due to overlong scenting time, and obviously improves the capability of removing DPPH and ABTS free radicals.
(3) According to the invention, the high Wen Fuhuo is adopted for drying, and the drying mode can enable the coffee leaves and the sweet osmanthus to generate more volatile aroma substances and flavor substances in the drying process, so that the tea has thicker aroma, and the special burnt aroma of the coffee leaves is generated; secondly, the taste is more mellow and fine, full and smooth, and the sweet return is obvious. If the re-drying temperature is too low, the drying time is longer, the increase of volatile aroma substances is less, and if the re-drying temperature is too high, the tea leaves can undergo a caramelization reaction and a Maillard reaction, and more harmful substances such as dicarbonyl compounds, HMF, acrylamide and the like are generated.
(4) The sweet osmanthus used for scenting is fresh sweet osmanthus after freeze drying, and the water in the sweet osmanthus is removed without heating after freeze drying treatment, so that active substances and fragrant substances in the sweet osmanthus can be reserved to the greatest extent, and the condition that the sweet osmanthus goes moldy due to too high water content during scenting can be avoided.
(5) The proper scented tea ratio can enable the coffee leaf osmanthus flower tea to have strong osmanthus fragrance and also have the special coffee flavor of the coffee leaves; while too high a scented tea ratio can mask the aroma of the coffee leaves, too low a scented tea ratio can make the aroma of the osmanthus not prominent.
Drawings
FIG. 1 is an electronic nose analysis of various embodiments of osmanthus coffee leaf tea.
Detailed Description
The invention is explained in more detail by the following examples of implementation. The following examples are illustrative only and the invention is not limited to these examples of implementation.
Example 1:
step one, processing sweet osmanthus:
(1) Pretreatment: picking fresh osmanthus flowers within 3 days, and removing impurities such as broken, rotted and dried osmanthus flowers, leaf stems and the like to obtain pretreated osmanthus flowers;
(2) Withering and drying: spreading and airing the pretreated osmanthus fragrans at a shade place until the moisture content is 65%, and then freeze-drying the osmanthus fragrans until the moisture content is 10% to obtain dried osmanthus fragrans;
step two, making a coffee leaf tea blank:
(1) Pretreatment: removing stems of picked fresh coffee leaves, selecting leaves which have no insect eyes and complete size and shape, then cleaning, and draining water to obtain pretreated coffee leaves;
(2) Withering and enzyme deactivation: placing the pretreated coffee leaves for 12 hours at the temperature of 35 ℃ and the humidity of 60%, and carrying out fixation treatment on the coffee leaves after withering for 8 minutes at the fixation temperature of 65 ℃ to obtain the coffee leaves after fixation;
(3) Twisting and drying: rolling the de-enzymed leaves at room temperature for 5min, and drying the rolled coffee leaves for 30min at 60 ℃; and (3) heating again after the primary drying to perform secondary drying, wherein the temperature is 120 ℃, the drying time is 40min, and the heating rate is 5 ℃/min. The moisture content of the dried coffee leaves is 4.5%, and the dried coffee leaves are obtained;
step three, preparing osmanthus fragrans coffee leaf tea:
(1) Taking the dried osmanthus fragrans in the first step and the dried coffee leaves in the second step as raw materials, wherein the mass ratio of the used coffee leaves to the osmanthus fragrans is 6:1; then stacking the osmanthus fragrans and the coffee leaf tea layer by layer, namely uniformly spraying drinking water on the surface of each osmanthus fragrans layer to 8cm according to the stacking sequence of the osmanthus fragrans layer and the coffee leaf tea layer, wherein the uppermost layer is the coffee leaf;
(2) Scenting:
(A) Scenting for the first time: placing the osmanthus fragrans and the coffee leaf tea stacked in sequence at 35 ℃ and 60% humidity for primary scenting for 48 hours; collecting coffee leaves and sweet osmanthus after the first scenting is finished, then supplementing the dried sweet osmanthus in the first step again, uniformly mixing the sweet osmanthus with the sweet osmanthus after the first scenting, supplementing the sweet osmanthus with the amount which is 20% of the mass of the coffee leaves, and then scenting for the second time;
(B) And (5) secondary scenting: stacking according to one layer of osmanthus fragrans and one layer of coffee leaves, wherein the uppermost layer is the coffee leaves; the temperature of the second scenting is 35 ℃ and the humidity is 60%, coffee leaves after the second scenting are obtained after the second scenting is performed for 70 hours, and the second scenting is performed for cooling by turning over flowers every 8 hours (namely, each layer of osmanthus flowers are turned over by a tool);
(3) And (3) drying: collecting the second scented coffee leaves, drying at 120 ℃ until the water content is 5%, obtaining dried coffee leaves, crushing and sieving with a 40-mesh sieve to obtain osmanthus fragrans coffee leaf tea; finally dividing the osmanthus fragrans coffee leaf tea into 1g each, and packaging in a tea bag in a sealing way.
Example 2:
step one, processing sweet osmanthus:
(1) Pretreatment: picking fresh osmanthus flowers within 3 days, and removing impurities such as broken, rotted and dried osmanthus flowers, leaf stems and the like to obtain pretreated osmanthus flowers;
(2) Withering and drying: spreading and airing the pretreated osmanthus fragrans at a shade place until the moisture content is 75%, and then freeze-drying the osmanthus fragrans until the moisture content is 9.5%, so as to obtain dried osmanthus fragrans;
step two, making a coffee leaf tea blank:
(1) Pretreatment: removing stems of picked fresh coffee leaves, selecting leaves which have no insect eyes and complete size and shape, then cleaning, and draining water to obtain pretreated coffee leaves;
(2) Withering and enzyme deactivation: placing the pretreated coffee leaves for 12 hours at the temperature of 35 ℃ and the humidity of 70%, and carrying out fixation treatment on the coffee leaves after withering for 8 minutes at the fixation temperature of 65 ℃ to obtain the coffee leaves after fixation;
(3) Twisting and drying: rolling the de-enzymed leaves at room temperature for 5min, and drying the rolled coffee leaves for 30min at 60 ℃; and after the primary drying, the temperature is increased again to carry out secondary drying, the temperature is 120 ℃, the drying time is 60min, and the heating rate is 5 ℃/min. The moisture content of the dried coffee leaves is 3.5%, and the dried coffee leaves are obtained;
step three, preparing osmanthus fragrans coffee leaf tea:
(1) Taking the dried osmanthus fragrans in the first step and the dried coffee leaves in the second step as raw materials, wherein the mass ratio of the used coffee leaves to the osmanthus fragrans is 6:1; then stacking the osmanthus fragrans and the coffee leaf tea layer by layer, namely uniformly spraying drinking water on the surface of each osmanthus fragrans layer to 8cm according to the stacking sequence of the osmanthus fragrans layer and the coffee leaf tea layer, wherein the uppermost layer is the coffee leaf;
(2) Scenting:
(A) Scenting for the first time: placing the osmanthus fragrans and the coffee leaf tea stacked in sequence at 35 ℃ and 70% humidity for first scenting for 48 hours; collecting coffee leaves and sweet osmanthus after the first scenting is finished, then supplementing the dried sweet osmanthus in the first step again, uniformly mixing the sweet osmanthus with the sweet osmanthus after the first scenting, supplementing the sweet osmanthus with the amount which is 20% of the mass of the coffee leaves, and then scenting for the second time;
(B) And (5) secondary scenting: stacking according to one layer of osmanthus fragrans and one layer of coffee leaves, wherein the uppermost layer is the coffee leaves; the temperature of the second scenting is 35 ℃ and the humidity is 70%, coffee leaves after the second scenting are obtained after the second scenting is performed for 70 hours, and the second scenting is performed for cooling by turning over flowers every 7 hours (namely, each layer of osmanthus flowers are turned over by a tool);
(3) And (3) drying: collecting the second scented coffee leaves, drying at 120 ℃ until the water content is 4.5%, obtaining dried coffee leaves, crushing and sieving with a 40-mesh sieve to obtain osmanthus fragrans coffee leaf tea; finally dividing the osmanthus fragrans coffee leaf tea into 1g each, and packaging in a tea bag in a sealing way.
Comparative example 1:
(1) Preparing fresh osmanthus flowers:
A. pretreatment: picking fresh osmanthus flowers within 3 days, and removing sundries such as broken, rotted and dried osmanthus flowers, leaf stems and the like;
B. withering: spreading and airing the pretreated osmanthus fragrans at a shade place until the water content is 65%.
C. And (3) drying: and freeze-drying the osmanthus fragrans until the water content is 10.5%, and obtaining the dried osmanthus fragrans for later use.
(2) Making a coffee leaf tea blank:
the coffee leaves are pretreated, withered, de-enzymed, rolled and dried to prepare the green tea of the coffee leaves, and the specific steps are as follows:
A. pretreatment: removing stems of picked fresh coffee leaves, selecting leaves which have no insect eyes and complete size and shape, cleaning, and draining water;
B. withering: placing the pretreated coffee leaves for 12 hours at 35 ℃ and 60% humidity;
C. fixation: deactivating enzymes of the withered coffee leaves for 8min at 65 ℃;
D. twisting: twisting the de-enzymed leaves by a twisting machine at room temperature for 5min;
E. and (3) drying: drying the rolled coffee leaves in a roller dryer at 60 ℃ for 30min, heating and drying at 120 ℃ for 40min until the water content of the coffee leaves is 4.5%, and obtaining the dried coffee leaves for later use.
(3) Preparation of osmanthus fragrans and coffee leaf tea:
A. proportioning: adopts sweet osmanthus: the scented tea ratio of the coffee leaf tea=1:9 adopts a stacking sequence of one layer of sweet osmanthus flower and one layer of coffee leaf tea when scenting, and a layer of drinking water is sprayed on each layer of sweet osmanthus flower, the height is 8cm, and the uppermost layer is the coffee leaf.
B. Scenting: placing the stacked osmanthus fragrans and coffee leaf tea in a sealed environment for scenting, specifically placing the osmanthus fragrans and coffee leaf tea stacked in sequence at the temperature of 30 ℃ and the humidity of 60%, scenting for 48 hours, and then cooling through flower heat dissipation;
C. and (3) drying: drying the scented coffee leaf tea with the osmanthus removed in an oven at 120 ℃ for 19min until the water content is 5.5%.
D. And (3) packaging: crushing the dried osmanthus fragrans coffee leaf tea, sieving the crushed osmanthus fragrans coffee leaf tea by a 40-mesh sieve, dividing the osmanthus fragrans coffee leaf tea into 1g portions, and packaging the osmanthus fragrans coffee leaf tea in a tea bag in a sealing manner.
Sensory quality indexes of osmanthus fragrans coffee leaf tea manufactured by the production process of the embodiment and the comparative example are evaluated by adopting national standard GB/T23776-2018, and the results are shown in the following table 2. The weight of each evaluation factor is 10% of the appearance, 20% of the soup color, 30% of the aroma, 30% of the taste and 10% of the leaf bottom by adopting the percent scoring.
TABLE 1 teabag quality score and respective quality factor score tables
Table 2 summary of sensory evaluation scores for different examples
The total phenol content and DPPH and ABTS free radical scavenging ability of the osmanthus fragrans coffee leaf tea prepared by the production process of the examples and the comparative examples are shown in Table 3.
TABLE 3 Total phenol content and antioxidant Activity of Osmanthus fragrans coffee leaf tea of different examples
Note that: DPPH and ABTS in the tables represent the ability of aqueous extracts of coffee leaves to scavenge DPPH and ABTS free radicals, respectively.
The electronic nose can rapidly and effectively identify, analyze and detect the volatile flavor substances in the food. The invention adopts an electronic nose (PNE 3 electronic nose, airsense company, germany) to analyze the aroma characteristics of osmanthus fragrans coffee leaf tea manufactured by the production process of the examples and the comparative examples. Fig. 1 is an electronic nose analysis of osmanthus coffee leaf tea according to different embodiments, wherein ten probes respectively represent: W1C (aromatic compounds), W5S (nitrogen oxides), W3C (ammonia, aromatic molecules), W6S (hydrides), W5C (olefins, aromatics, polar molecules), W1S (short-chain alkanes), W1W (inorganic sulfides), W2S (alcohols, alditones, partially aromatic compounds), W2W (aromatic compounds, organic compounds of sulfur) and W3S (long-chain alkanes and aliphatic hydrocarbons).
Of the two examples and comparative examples, the sensory panel of example 1 had a higher overall score, example 2 times, and the comparative example was the lowest. However, the difference of total phenol content in the two examples is larger, the total phenol content in the example 2 is higher, the corresponding DPPH and ABTS free radical removal capability is higher, the total phenol content in the comparative example is the lowest, and the antioxidant activity is also obviously reduced. The temperature and time of scenting are proved to have important influence on oxidation resistance in the whole tea making process, and the higher scenting temperature and longer scenting time can properly improve the oxidation resistance of the osmanthus fragrans coffee leaf tea, and meanwhile, the mouthfeel cannot be greatly influenced. Therefore, the tea manufactured by the processing route of the osmanthus fragrans coffee leaf tea has good taste and strong antioxidation function.
Next, the fragrance characteristics of the examples and the comparative examples were analyzed by the electronic nose, and it was found that W1W (inorganic sulfide) and W5S (nitrogen oxide) of the comparative examples were significantly lower than those of the two examples, indicating that the appropriate scenting conditions can increase the volatile fragrance substances of the osmanthus coffee leaf tea.
Description: the above embodiments are only for illustrating the present invention and not for limiting the technical solution described in the present invention; thus, while the invention has been described in detail with reference to the various embodiments described above, it will be understood by those skilled in the art that the invention may be modified or equivalents; all technical solutions and modifications thereof that do not depart from the spirit and scope of the present invention are intended to be included in the scope of the appended claims.
Claims (8)
1. The preparation method of the novel osmanthus fragrans coffee leaf scented tea is characterized by comprising the following steps of:
step one, processing sweet osmanthus:
(1) Pretreatment: picking fresh osmanthus, and removing impurities such as damaged, rotted and dried osmanthus, leaf stems and the like to obtain pretreated osmanthus;
(2) Withering and drying: airing the pretreated osmanthus fragrans until the moisture content is 65-75%; then freeze-drying the osmanthus fragrans until the water content is 9.5-10.5%, so as to obtain dried osmanthus fragrans;
step two, making a coffee leaf tea blank:
(1) Pretreatment: removing stems of picked fresh coffee leaves, selecting leaves which have no insect eyes and complete size and shape, then cleaning, and draining water to obtain pretreated coffee leaves;
(2) Withering and enzyme deactivation: placing the pretreated coffee leaves for 12-15 hours under the conditions of 20-35 ℃ and 60-80% of humidity to obtain withered coffee leaves, and performing de-enzyming treatment to obtain de-enzymed coffee leaves;
(3) Twisting and drying: rolling the de-enzymed leaves at room temperature for 5-8 min; drying the rolled coffee leaves for 30min at 60 ℃; heating again after the first drying to perform the second drying, wherein the temperature is 120 ℃, the drying time is 40-60 min, and the heating rate is 5-8 ℃/min until the moisture content of the coffee leaves is 3.5-4.5%, so as to obtain the dried coffee leaves;
step three, preparing osmanthus fragrans coffee leaf tea:
(1) Taking the dried osmanthus fragrans in the first step and the dried coffee leaves in the second step as raw materials, and then stacking one layer by one layer, namely uniformly spraying drinking water on the surface of each layer of osmanthus fragrans according to the stacking sequence of one layer of osmanthus fragrans and one layer of coffee leaf tea, stacking to a certain height, wherein the uppermost layer is the coffee leaves;
(2) Scenting:
(A) Scenting for the first time: placing the osmanthus fragrans and the coffee leaf tea stacked in sequence at the temperature of 30-35 ℃ and the humidity of 60-80% for first scenting; collecting coffee leaves and sweet osmanthus after the first scenting is finished, then supplementing the dried sweet osmanthus in the first step again, uniformly mixing the sweet osmanthus with the sweet osmanthus after the first scenting, and performing the second scenting;
(B) And (5) secondary scenting: the second scenting is still carried out according to one layer of osmanthus fragrans and one layer of coffee leaves, and the uppermost layer is the coffee leaves; the temperature of the second scenting is 30-35 ℃ and the humidity is 60-80%, and the coffee leaves after the second scenting are obtained after scenting for a certain time;
(3) And (3) collecting the coffee leaves after the second scenting, drying at 100-120 ℃ for 10-20 min until the water content is 4.5% -5.5%, obtaining dried coffee leaves, and crushing and sieving to obtain the osmanthus fragrans coffee leaf tea.
2. The method for preparing novel osmanthus fragrans coffee leaf scented tea according to claim 1, wherein in the step (1), fresh osmanthus fragrans is picked within 1-3 days.
3. The method for preparing a novel osmanthus fragrans coffee leaf scented tea according to claim 1, wherein the airing in the step (2) is flattening airing in a shade place.
4. The method for preparing novel osmanthus fragrans and coffee leaf scented tea according to claim 1, wherein the de-enzyming time in the step (2) is 8-10 min, and the de-enzyming temperature is 65 ℃.
5. The method for preparing the novel osmanthus fragrans coffee leaf scented tea according to claim 1, wherein in the third step (1), the stacking is carried out until the height is 6-8 cm, and after stacking, the mass ratio of the used coffee leaves to the osmanthus fragrans is 6 (1-2).
6. The method for preparing novel osmanthus fragrans coffee leaf scented tea according to claim 1, wherein the first scenting time in the step (2) is 40-48 hours; the second scenting time is 70-72 h, and the second scenting process is performed with the flower turning every 6-8 h.
7. The method for preparing novel osmanthus fragrans coffee leaf scented tea according to claim 1, wherein the dosage of the osmanthus fragrans after drying in the supplementing step one in the step three (2) is 20-25% of the mass of the coffee leaf.
8. The method for preparing novel osmanthus fragrans coffee leaf scented tea according to claim 1, wherein the screen mesh in the step (3) is 40-50 meshes.
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| CN111685204A (en) * | 2019-03-12 | 2020-09-22 | 常德中旺农业股份有限公司 | Selenium-rich herbaceous coffee leaf tea and preparation method thereof |
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| CN111685204A (en) * | 2019-03-12 | 2020-09-22 | 常德中旺农业股份有限公司 | Selenium-rich herbaceous coffee leaf tea and preparation method thereof |
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