CN115444045A - Method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption - Google Patents
Method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption Download PDFInfo
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- CN115444045A CN115444045A CN202211148738.3A CN202211148738A CN115444045A CN 115444045 A CN115444045 A CN 115444045A CN 202211148738 A CN202211148738 A CN 202211148738A CN 115444045 A CN115444045 A CN 115444045A
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- tea
- sweet osmanthus
- scenting
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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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- 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
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- 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
Abstract
The invention provides a method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption, which comprises the steps of making Longjing tea embryos, treating the Longjing tea embryos, treating sweet osmanthus, scenting, secondary scenting and the like. The osmanthus flower Longjing tea process is different from the common osmanthus flower Longjing tea process in that: firstly, in the tea embryo preparation stage, high temperature short-time green removing of completing, more moisture is remained in the tea green removing than traditional Longjing tea, increase the microwave instant puffing, increase the porosity of Longjing tea embryo, solve the problem that the surface of Longjing tea is flat and smooth, and the adsorption capacity is not strong, secondly, carry out negative pressure treatment to tea embryo before the scenting, discharge the air in the tea embryo as far as possible, thirdly, adopt the drier to carry out the low temperature drying treatment to the sweet osmanthus, furthest remains sweet osmanthus fragrance, make the dry flower scenting and do not receive the time limitation, fourthly, adopt high pressure to adsorb, the method of gradient pressure adsorption that negative pressure and high pressure increase gradually, keep fragrance furthest in Longjing tea embryo hole and adsorb on the surface.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption.
Background
Tea is one of the main economic crops in the mountainous area and the half-mountainous area of Zhejiang province. The sweet osmanthus Longjing tea is processed by mixing or scenting, the color of the tea can be influenced by direct mixing, the tea soup generates astringency to reduce the quality, and the scenting generally needs to be repeated, so that the time is long and the benefit is low. The traditional scenting process comprises the following steps: mixing tea and flower, scenting, radiating, scenting again, jacquard, drying, etc. The key process is scenting and heat dissipation, during scenting, due to the respiration of fresh flowers, a large amount of carbon dioxide and heat are released, the temperature is higher than 40 ℃, due to the heat, the time for keeping the freshness of the fresh sweet osmanthus is less than 12 hours, so that the stuffy fragrance phenomenon can be generated, if the heat dissipation is not timely, and rotten taste can be generated. The conventional scented tea scenting process adopts repeated and repeated scenting to spread and cool the tea pile for multiple times, avoids overhigh temperature, generates stuffy taste and influences the quality of tea, has the problems of complex manufacturing process, low efficiency and the like, usually needs 1 to 2 days to complete the whole scented tea scenting process, has flat and smooth surface of the Longjing tea, is more difficult to adsorb fragrance than common green tea, and has longer scenting time for reaching the same effect.
Disclosure of Invention
In order to solve the technical problem, the invention provides a method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption.
The technical scheme of the invention is as follows:
a method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption comprises the following steps:
(1) Preparing a Longjing tea embryo: picking fresh Longjing tea leaves, spreading the leaves until the water content is 50-60%, deactivating enzymes at high temperature for a short time by using a flat tea frying machine, instantaneously puffing by using a high-power microwave machine, and frying in a final roasting pot to obtain Longjing tea embryos which are stored at low temperature;
(2) Treating Longjing tea embryos: performing negative pressure air extraction on the tea embryo by using a vacuum machine, placing the Longjing tea embryo in a negative pressure state, and sealing for storage;
(3) And (3) sweet osmanthus treatment: picking the osmanthus fragrans with thick blossom aroma, adsorbing the osmanthus fragrans at low temperature by adopting a drying agent for dehydration, and drying for later use;
(4) Scenting: adopting a pressure-controlled closed container, respectively filling dragon well tea embryos and sweet osmanthus into iron gauze bags, alternately stacking the dragon well tea embryos and the sweet osmanthus in the pressure-controlled closed container according to a layer of dragon well tea embryos and a layer of sweet osmanthus, starting pressurization, increasing the pressure in the container, and carrying out high-pressure adsorption on the dragon well tea finished products and the sweet osmanthus;
(5) Secondary scenting: carrying out negative pressure treatment on the tea embryo by adopting a vacuum machine, and then directly entering a pressure-control closed container for pressurization treatment;
(6) Preparing a finished product: taking out the Longjing tea embryo and controlling the water content to be sufficiently dry.
In the step (1), the Longjing tea embryo is prepared by spreading fresh leaves until the water content is 50-60%, de-enzyming at a high temperature of 220-250 ℃ for 60-90S, puffing at a microwave puffing power of 10-20 kilowatts for 30-50S, frying in a roasting pot for 7-12min until the water content is 7-12%, and storing at a low temperature below 5 ℃ in a dark place.
In the step (2), the Longjing tea embryo is processed by performing negative pressure processing on the tea embryo by using a vacuum machine, placing the Longjing tea embryo in a pressure state of 0.025Mpa for 2-4min, and sealing and storing.
In the step (4), the scenting is carried out by adopting a closed pressure control container, respectively filling dragon well tea embryos and sweet osmanthus into iron gauze bags, alternately stacking the dragon well tea embryos and the sweet osmanthus in the pressure control closed container according to a layer of dragon well tea embryos and a layer of sweet osmanthus, starting pressurization, increasing the pressure in the container to 0.2Mpa, and carrying out high-pressure adsorption on the dragon well tea finished products and the sweet osmanthus for 2-4min.
In the step (5), the secondary scenting is to perform negative pressure treatment of 0.05Mpa on the tea embryo by a vacuum machine for 2-4min, and then directly enter a closed pressure control container to perform pressurization treatment of 0.3Mpa for 2-4min.
In the step (6), the finished product is prepared by taking out the Longjing tea embryo and controlling the water content to be below 7%.
Compared with the traditional osmanthus fragrans dragon well tea, the processing efficiency and the quality of the osmanthus fragrans dragon well tea are improved, and the osmanthus fragrans dragon well tea process is different from the common osmanthus fragrans dragon well tea process in that: firstly, in the tea embryo preparation stage, high temperature short-time green removing of completing, more moisture is remained in the tea green removing than traditional Longjing tea, increase the microwave instant puffing, increase the porosity of Longjing tea embryo, solve the problem that the surface of Longjing tea is flat and smooth, and the adsorption capacity is not strong, secondly, carry out negative pressure treatment to tea embryo before the scenting, discharge the air in the tea embryo as far as possible, thirdly, adopt the drier to carry out the low temperature drying treatment to the sweet osmanthus, furthest remains sweet osmanthus fragrance, make the dry flower scenting and do not receive the time limitation, fourthly, adopt high pressure to adsorb, the method of gradient pressure adsorption that negative pressure and high pressure increase gradually, keep fragrance furthest in Longjing tea embryo hole and adsorb on the surface.
The method of the invention has the following beneficial effects: firstly, quickening the scenting speed, improving the efficiency, secondly improving the commodity appearance quality, avoiding the problem of dark yellow color of the Longjing tea embryo caused by long-time high-humidity scenting environment, thirdly improving the commodity internal quality, avoiding the problem of long-time contact between the sweet osmanthus and the Longjing tea embryo and increasing the astringency. Compared with the conventional scenting process, the method has the advantages that the efficiency is improved, and the appearance and the internal quality are improved.
Detailed Description
Comparative example 1 traditional osmanthus fragrans Longjing tea scenting process
(1) The raw material ratio is as follows: generally, 15 kg of fresh osmanthus is matched with 50 kg of refined tea embryo; (2) scenting the flowers with tea embryos: repeatedly spreading tea layer and flower layer in pile, covering the top layer with tea embryo for scenting; (3) flower passing and heat dissipation: when the tea embryo absorbs fragrance for 2-3 hours and the temperature of the tea pile rises to 40 ℃, the tea pile needs to be opened in time and turned over for 1 time from top to bottom to dissipate heat. When the temperature of the tea pile is reduced to below 30 ℃, the tea pile is folded into a pile to carry out the scenting for the 2 nd time, so that the tea embryo can absorb fragrance uniformly; (4) screening and removing flower residues: when the sweet osmanthus is in a wilting state, finishing scenting, and screening off the flower residue; and (5) drying: drying the tea embryo until the water content is reduced to 5%.
Embodiment 1 method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption
A method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption comprises the following steps of (1) manufacturing of Longjing tea embryo: picking fresh leaves of Longjing tea, spreading until the water content is 50%, deactivating enzyme at high temperature for 60S at short time by using a flat tea frying machine, instantaneously puffing by using a high-power microwave machine for 30S, frying for 7-12min in a roasting pot until the water content is 7-12%, and obtaining Longjing tea embryos and storing at low temperature; (2) treating Longjing tea embryos: vacuum pumping the tea embryo with vacuum machine, placing the Longjing tea embryo under 0.025Mpa for 2min, and sealing for storage; (3) sweet osmanthus treatment: picking the sweet osmanthus with strong blossom aroma, adsorbing the sweet osmanthus at low temperature by adopting a drying agent for dehydration, and drying for later use; and (4) scenting: respectively filling dragon well tea embryos and sweet osmanthus into iron gauze bags by adopting a closed high-pressure container, alternately stacking the dragon well tea embryos and the sweet osmanthus in the pressure-control closed container according to a layer of dragon well tea embryos and a layer of sweet osmanthus, starting pressurization, increasing the pressure in the container to 0.2Mpa, and carrying out high-pressure adsorption on the dragon well tea finished products and the sweet osmanthus for 2min; (5) secondary scenting: performing negative pressure treatment of 0.05Mpa for 2min by vacuum machine, and directly introducing into a closed pressure-controlling container for pressurizing treatment of 0.3Mpa for 2min; and (6) preparing a finished product: taking out Longjing tea embryo and controlling water content to be dry enough.
Embodiment 2 method for scenting sweet osmanthus longjing tea by gradient pressure adsorption
A method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption comprises the following steps of (1) manufacturing of Longjing tea embryo: picking fresh leaves of Longjing tea, spreading until the water content is 60%, deactivating enzyme at high temperature for 90S in a short time by using a flat tea frying machine, instantaneously puffing by using a high-power microwave machine for 50S, frying for 7-12min in a final roasting pot until the water content is 7-12%, and obtaining Longjing tea embryos and storing at low temperature; (2) treating Longjing tea embryos: vacuum pumping the tea embryo with vacuum machine, placing the Longjing tea embryo under 0.025Mpa for 4min, and sealing for storage; (3) sweet osmanthus treatment: picking the sweet osmanthus with strong blossom aroma, adsorbing the sweet osmanthus at low temperature by adopting a drying agent for dehydration, and drying for later use; and (4) scenting: respectively filling dragon well tea embryos and sweet osmanthus into iron gauze bags by adopting a closed high-pressure container, alternately stacking the dragon well tea embryos and the sweet osmanthus in the pressure-control closed container according to a layer of dragon well tea embryos and a layer of sweet osmanthus, starting pressurization, increasing the pressure in the container to 0.2Mpa, and carrying out high-pressure adsorption on the dragon well tea finished products and the sweet osmanthus for 4min; (5) secondary scenting: performing negative pressure treatment of 0.05Mpa for 4min by vacuum machine, and directly introducing into a closed pressure-controlling container for pressurization treatment of 0.3Mpa for 4min; and (6) preparing a finished product: taking out Longjing tea embryo and controlling water content to be dry enough.
Embodiment 3 method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption
A method for scenting sweet osmanthus longjing tea by gradient pressure adsorption, (1) making of longjing tea embryo: picking fresh leaves of Longjing tea, spreading the leaves until the water content is 55%, deactivating enzyme at high temperature for 75 seconds by using a flat tea frying machine, instantaneously puffing by using a high-power microwave machine for 40 seconds, frying for 7-12min in a roasting pot until the water content is 7-12%, and obtaining Longjing tea embryos and storing at low temperature; (2) treating Longjing tea embryos: vacuum pumping the tea embryo with vacuum machine, placing the Longjing tea embryo at 0.025Mpa for 3min, and sealing for storage; (3) sweet osmanthus treatment: picking the osmanthus fragrans with thick blossom aroma, adsorbing the osmanthus fragrans at low temperature by adopting a drying agent for dehydration, and drying for later use; and (4) scenting: respectively filling dragon well tea embryos and sweet osmanthus into iron gauze bags by adopting a closed high-pressure container, alternately stacking the dragon well tea embryos and the sweet osmanthus in the pressure-control closed container according to a layer of dragon well tea embryos and a layer of sweet osmanthus, starting pressurization, increasing the pressure in the container to 0.2Mpa, and carrying out high-pressure adsorption on the dragon well tea finished products and the sweet osmanthus for 3min; (5) secondary scenting: performing negative pressure treatment of 0.05Mpa for 3min by vacuum machine, and directly introducing into a closed pressure-controlling container for pressurizing treatment of 0.3Mpa for 3min; and (6) preparing a finished product: taking out Longjing tea embryo and controlling water content to be dry enough.
TABLE 1 quality results of the products obtained from the different treatments
As shown in Table 1, the Longjing tea product obtained by the method has the advantages of more moist appearance and color, tender and yellow liquor color, more lasting sweet osmanthus fragrance, less astringent taste and obviously improved overall quality.
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 and improvements made within the spirit and principle of the present invention are included in the scope of the present invention.
Claims (6)
1. A method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption is characterized by comprising the following steps:
(1) Preparing a Longjing tea embryo: picking fresh Longjing tea leaves, spreading the leaves until the water content is 50-60%, deactivating enzymes at high temperature for a short time by using a flat tea frying machine, instantaneously puffing by using a high-power microwave machine, and frying in a final roasting pot to obtain Longjing tea embryos which are stored at low temperature;
(2) Treating the Longjing tea embryo: performing negative pressure air extraction on the tea embryo by using a vacuum machine, placing the Longjing tea embryo in a negative pressure state, and sealing for storage;
(3) And (3) sweet osmanthus treatment: picking the sweet osmanthus with strong blossom aroma, adsorbing the sweet osmanthus at low temperature by adopting a drying agent for dehydration, and drying for later use;
(4) Scenting: adopting a pressure-controlled closed container, respectively filling dragon well tea embryos and sweet osmanthus into iron gauze bags, alternately stacking the dragon well tea embryos and the sweet osmanthus in the pressure-controlled closed container according to a layer of dragon well tea embryos and a layer of sweet osmanthus, starting pressurization, increasing the pressure in the container, and carrying out high-pressure adsorption on the dragon well tea finished products and the sweet osmanthus;
(5) Secondary scenting: carrying out negative pressure treatment on the tea embryo by using a vacuum machine, and then directly entering a pressure-control closed container for pressurization treatment;
(6) Preparing a finished product: taking out Longjing tea embryo and controlling water content to be dry enough.
2. The method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption as claimed in claim 1, wherein in the step (1), the Longjing tea embryo is prepared by spreading fresh leaves until the water content is 50-60%, deactivating at a high temperature of 220-250 ℃ for 60-90S at a microwave puffing power of 10-20 kilowatts for 30-50S, parching in a roasting pot for 7-12min until the water content is 7-12%, and storing at a low temperature below 5 ℃ in a dark place.
3. The method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption as claimed in claim 1, wherein in the step (2), the Longjing tea embryo is processed by subjecting the tea embryo to negative pressure treatment by a vacuum machine, placing the Longjing tea embryo at 0.025MPa for 2-4min, and sealing for storage.
4. The method for scenting sweet osmanthus Longjing tea by gradient pressure adsorption as claimed in claim 1, wherein in the step (4), the scenting is performed by adopting a closed pressure control container, the Longjing tea embryo and the sweet osmanthus are respectively filled into iron gauze bags, the Longjing tea embryo and the sweet osmanthus are alternately stacked in the pressure control closed container according to a layer of the Longjing tea embryo and a layer of the sweet osmanthus, the pressurization is started, the pressure in the container is increased to 0.2Mpa, and the finished Longjing tea and the sweet osmanthus are subjected to high-pressure adsorption for 2-4min.
5. The method for scenting sweet osmanthus longjing tea by gradient pressure adsorption as claimed in claim 1, wherein in the step (5), the secondary scenting is to perform negative pressure treatment of 0.05Mpa on the tea embryo by using a vacuum machine for 2-4min, and then directly enter a closed pressure control container to perform pressurization treatment of 0.3Mpa for 2-4min.
6. The method for scenting sweet osmanthus longjing tea by gradient pressure adsorption as claimed in claim 1, wherein in the step (6), finished products are prepared by taking out the longjing tea embryo and controlling the water content to be below 7%.
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| CN101946841A (en) * | 2010-09-10 | 2011-01-19 | 吕焱 | Treating method and product of organic osmanthus green tea |
| 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 |
| CN105394770A (en) * | 2015-11-23 | 2016-03-16 | 浙江大学 | Application of osmanthus tea having optimal antioxidant synergistic effect to preparation of anticancer health care products or food |
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| CN109042989A (en) * | 2018-06-29 | 2018-12-21 | 广西浙缘农业科技有限公司 | A kind of preparation method of jasmine tea |
| CN114081081A (en) * | 2021-11-17 | 2022-02-25 | 湖北友花茶业科技有限公司 | Preparation method of chloranthus spicatus flower-mixed tea |
-
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- 2022-09-21 CN CN202211148738.3A patent/CN115444045A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946841A (en) * | 2010-09-10 | 2011-01-19 | 吕焱 | Treating method and product of organic osmanthus green tea |
| 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 |
| CN105394770A (en) * | 2015-11-23 | 2016-03-16 | 浙江大学 | Application of osmanthus tea having optimal antioxidant synergistic effect to preparation of anticancer health care products or food |
| CN106615355A (en) * | 2016-11-18 | 2017-05-10 | 福建省耕山队生态有机茶叶开发有限公司 | Making technology of cold-brewed Mingqian tea |
| CN109042989A (en) * | 2018-06-29 | 2018-12-21 | 广西浙缘农业科技有限公司 | A kind of preparation method of jasmine tea |
| CN114081081A (en) * | 2021-11-17 | 2022-02-25 | 湖北友花茶业科技有限公司 | Preparation method of chloranthus spicatus flower-mixed tea |
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