CN115669776A - Burdock tea cream capable of effectively improving fragrance and preparation method thereof - Google Patents
Burdock tea cream capable of effectively improving fragrance and preparation method thereof Download PDFInfo
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Abstract
The invention discloses burdock tea cream capable of effectively improving fragrance and a preparation method thereof, wherein the method comprises the following steps: selecting raw materials → washing burdock → slicing burdock → frying to make fragrance → fermenting and flavoring → hot air fragrance extraction → enzyme fragrance extraction → water fragrance extraction → distillation fragrance extraction → low temperature concentration → fragrance backfilling → drying fragrance extraction → tea cream grinding → tea fragrance adsorption → tea cream molding → tea cream drying in the shade. The method extracts the burdock aroma substances as much as possible and backfills the burdock aroma substances into the burdock tea paste, so that the aroma and the flavor of the burdock tea paste are increased, the obtained tea soup is durable in flavor, strong in aroma and fresh and mellow in taste.
Description
Technical Field
The invention relates to burdock tea cream capable of effectively improving fragrance and a preparation method thereof, and belongs to the technical field of deep processing and manufacturing processes of burdock.
Background
The tea cream is a solid instant tea for extracting the essence of tea, the rudiment is from Tang, is formed in Song, is created in Qing and prosperous in the present generation, has the functional attribute and the quality characteristic of tea, is convenient, attractive and fashionable, is deeply favored by consumers, particularly young consumers, and has wide development prospect. However, because the processing research of the tea cream is less, the tea cream product has the problems of low fragrance, light and thin taste, color change, long time consumption, low product yield and high cost, and particularly, the burdock tea cream is almost blank in research and application. In addition, the burdock has the effects of treating diabetes, hypertension, hyperlipidemia, cancer and the like, has the effects of reducing blood sugar, blood pressure and blood fat, treating insomnia, improving human immunity and the like, and has certain market prospect if being prepared into tea paste.
Moreover, most of the tea paste in the related technology adopts fresh tea leaves for high-temperature extraction, high-temperature concentration or boiling, so that the original flavor substances and pigment substances of the tea leaves are easy to volatilize or lose, and the flavor and taste of the tea paste product are seriously influenced. Moreover, the analysis and determination of aroma is always an important subject in the field of tea scientific research, the content of aroma substances in tea is low, the components are complex, volatile and unstable, and complex chemical reactions such as oxidation, condensation, polymerization, group transfer and the like can easily occur due to the influence of external conditions in the extraction process, so that the extracted essential oil cannot well reflect the aroma characteristics of the tea, and the quality of the tea cannot be correctly judged. Therefore, the aroma retention is also a link to be considered in the preparation process of the burdock tea paste.
Therefore, the aroma is retained to the greatest extent in the process of preparing the burdock tea cream, and the improvement of the flavor and the mouthfeel is a direction to be researched urgently.
Disclosure of Invention
Aiming at the existing technical problems, the invention provides the burdock tea paste capable of effectively improving the fragrance and the preparation method thereof, which can realize mellow taste and sufficient fragrance and have higher drinking and appreciation values.
In order to realize the purpose, the preparation method of the burdock tea cream for effectively improving the fragrance comprises the following steps:
(1) Selecting raw materials: fresh burdock is adopted as a raw material;
(2) Cleaning the burdock: leaching the burdock by using cold water;
(3) Slicing burdock: cutting the washed burdock into slices;
(4) Frying to generate fragrance: putting the burdock slices into a frying pan, and drying until the water content is not higher than 8%; then heating and frying until the color is golden yellow and the fragrance is emitted;
(5) Fermentation and aroma enhancement: putting the fried burdock slices into a fermentation tank, and firstly adding aspergillus niger spore powder for primary fermentation; then adding yeast for secondary fermentation;
(6) Hot air aroma enhancement: putting the fermented burdock slices into a container, heating to 80-90 ℃ by hot air, and keeping for 15-20 minutes; meanwhile, collecting hot air containing burdock aroma substances by using an exhaust fan, and sending the hot air to a gas recovery system to recover and obtain a first burdock aroma substance;
(7) Enzyme leaching incense: averagely packaging the heated burdock slices into a plurality of tea bags, putting the first burdock tea bag into a container, adding the enzyme leaching liquor until the enzyme leaching liquor just submerges the first burdock tea bag, and carrying out heat preservation leaching for 30-60 minutes in a water bath at 35-50 ℃; then putting a second burdock tea bag into the existing enzyme leaching liquor, placing the second burdock tea bag below the first burdock tea bag, adding the enzyme leaching liquor until the lowest burdock tea bag is just submerged, and preserving heat and leaching for 30-60 minutes in a water bath at 35-50 ℃; adding a plurality of burdock tea bags in sequence according to the method; finally, extruding the burdock tea bags to discharge enzyme leaching liquor, and filtering the enzyme leaching liquor by adopting an RO (reverse osmosis) membrane to obtain first burdock tea soup and first burdock tea residues;
(8) Water leaching for fragrance extraction: putting the burdock tea bags soaked by the enzyme into a container, adding 80-90 ℃ purified water until all the burdock tea bags are submerged, preserving the heat for 1-2 hours, and stirring for 3-5 times; finally, squeezing the burdock tea bag to discharge water, and filtering the water by adopting an RO (reverse osmosis) membrane to obtain a second burdock tea soup and a second burdock tea residue;
(9) Distilling and extracting fragrance: putting the first and second burdock tea leaves into a container, adding 2 times of water, fully and uniformly mixing, and performing water bath rotary distillation to recover and obtain a second burdock aroma substance;
(10) Low-temperature concentration: adding the second burdock tea soup into a container, concentrating at 40-47 deg.C for 8-24 hr, stirring for 5-10 times until water is volatilized to obtain thin paste;
(11) Backfilling aroma: adding the first burdock tea soup when the second burdock tea soup is thick paste, continuously concentrating at 40-47 deg.C for 8-12 hr, stirring continuously until stirring is not stopped, and naturally cooling to room temperature to obtain burdock tea paste;
(12) Drying and fragrance increasing: putting the burdock tea cream into a drying oven, and drying by adopting hot air at 45-55 ℃; meanwhile, collecting hot air containing burdock aroma substances by using an exhaust fan, and conveying the hot air to a gas recovery system to recover and obtain a third burdock aroma substance;
(13) Grinding the tea paste into powder: pulverizing dried burdock tea paste into powder, and pulverizing to obtain powder with fineness of 60-300 meshes;
(14) Adsorbing tea aroma: putting the burdock tea cream powder into a container, adding the first, second and third burdock aroma substances, uniformly stirring, and sealing for 30-60 minutes to allow the burdock tea cream powder to adsorb aroma to obtain wet burdock tea cream;
(15) Modeling the tea paste: putting the wet burdock tea cream into various moulds for pressing and shaping;
(16) Drying the tea paste in the shade: and (3) placing the formed burdock tea paste in a cool and ventilated place, and naturally drying in the shade for 10-20 days until the water content is not higher than 10%, thus obtaining the finished burdock tea paste.
Further, the drying conditions in the step (4) are as follows: the drying temperature is 80 ℃, and the drying time is 30-60 minutes.
In a further aspect of the present invention, the stir-frying in step (4) is performed under the following conditions: the frying temperature is 180 ℃, and the frying time is 8-15 minutes.
Further, the conditions of the primary fermentation in the step (5) are as follows: the addition amount of Aspergillus niger spore powder is 0.3-3% of the weight of burdock tablet, the fermentation temperature is 37 deg.C, and the fermentation time is 15 days.
In still further aspects of the method of the present invention, the conditions of the secondary fermentation in the step (5) are: the addition amount of yeast is 0.3-1% of the weight of burdock slices, the fermentation temperature is 36 ℃, and the fermentation time is 7 days.
The method is further characterized in that the gas recovery system in the step (6) mainly comprises a primary heat exchanger, a primary condenser, a secondary vibrating screen and a semi-permeable membrane device in sequence;
the heat exchanger is a tube type heat exchanger or a plate type heat exchanger;
the temperature of hot air entering the condenser is lower than 60 ℃, and the temperature of discharged air is lower than 25 ℃;
the mesh sizes of the vibrating screen are 100-150 meshes and 150-200 meshes respectively.
The method of the invention is further characterized in that the enzyme leaching liquor in the step (7) is prepared by mixing pectinase, cellulase and protease according to a mass ratio of 1.
The method is further characterized in that the first burdock tea soup and the first burdock tea residue in the step (7) are heated to 85-95 ℃, the temperature is kept for 30-600 seconds, and the enzymes are inactivated for later use.
Further to the method of the present invention, the conditions of the water bath rotary distillation in the step (9) are: the rotating speed is 20-90 r/min, the vacuum degree is 0-0.1MPa, and the water bath temperature is 20-70 ℃.
The invention also provides the burdock tea cream capable of effectively improving the fragrance, which is prepared by the preparation method of any one of the burdock tea cream capable of effectively improving the fragrance.
The method extracts the burdock aroma substances as many times as possible, and backfills the burdock aroma substances into the burdock tea cream for many times, so that the aroma and the flavor of the burdock tea cream are increased, the higher solid content of the burdock tea cream than high-temperature soaking is realized, the prepared tea soup has pure soup color, soft aroma, natural flavor and solid taste, and the dark color and the strong bitter and astringent taste of the tea soup are avoided.
Compared with the prior art, the invention has the following technical advantages:
1. the burdock tea cream has the advantages that the burdock naturally smells out by adopting the frying process, so that the burdock tea cream has a rich flavor, the secondary fermentation process is adopted, the rich fragrance of the burdock is increased, the fermented burdock is enriched with nutrient substances, and the health care effect is achieved.
2. The method adopts multiple steps of aroma extraction, namely hot air aroma extraction, enzyme aroma extraction, water aroma extraction, distillation aroma extraction and drying aroma extraction, collects burdock aroma substances as much as possible from three states of steam, liquid and solid, and reduces the tea aroma loss caused by each process step as much as possible through the whole burdock tea paste preparation process.
3. The method is characterized in that a plurality of aroma improving modes are adopted, hot air containing burdock aroma substances is collected through a gas recovery system, burdock tea soup containing the burdock aroma substances is collected through enzyme leaching liquor, the burdock tea soup containing the burdock aroma substances is collected through purified water, aroma is extracted through distillation of burdock tea dregs, and the burdock aroma substances are retained to the greatest extent through cooperation of various aroma improving modes.
4. The method adopts a gas recovery system to directly collect the burdock aroma in the true sense from the hot air instead of separating the aroma components from the liquid, so that the obtained burdock aroma substances are more pure and mellow.
5. The burdock slices are extracted by adopting the compound enzyme preparation, and are added with the burdock tea bags for soaking, so that the extraction time is shortened, the enzyme dosage is small, the volume of the concentrated solution is small, and the step of heating to remove ethanol in the ethanol extraction process is not needed, so that the burdock tea bags are high in purity, transparent and bright in tea soup and strong in fragrance.
6. The two times of recycling of the burdock tea residues are distilled to extract fragrance, so that burdock fragrance substances are collected as much as possible, and the waste of the tea residues is avoided.
7. And the aroma backfilling in multiple steps, namely aroma backfilling and tea aroma adsorption, is adopted, the burdock aroma substances are backfilled into the burdock tea paste as much as possible, and the aroma and the flavor of the burdock tea paste are increased, so that the obtained tea soup has lasting flavor, strong aroma and fresh and mellow taste.
Drawings
FIG. 1 is a schematic flow diagram of the process of the present invention;
FIG. 2 is a schematic block diagram of a gas recovery system in the process of the present invention.
Detailed Description
To facilitate an understanding of the present invention, the present invention is further described below with reference to the accompanying drawings.
Example 1, an effective aroma-improving burdock tea cream:
as shown in fig. 1, this embodiment provides a preparation method of burdock tea cream for effectively enhancing aroma, which includes the following steps: selecting raw materials → washing burdock → slicing burdock → frying fragrance → fermenting and flavoring → hot air fragrance raising → enzyme fragrance raising → water fragrance raising → distilling fragrance raising → low temperature concentration → fragrance backfilling → drying fragrance raising → tea cream grinding → tea fragrance adsorption → tea cream molding → tea cream drying in the shade, and the concrete steps are explained as follows.
(1) Selecting raw materials: fresh burdock is used as a raw material, and is subjected to head removal, tail removal, peeling and root hair removal.
(2) Cleaning burdock: and (3) rinsing the burdock with cold water, stirring for 2-3 minutes to remove dust, and filtering water.
(3) And (3) slicing and subpackaging: cutting the washed burdock into slices. The step aims to facilitate the sufficient discharge of the fragrant substances in the burdock in the subsequent fragrance extraction step.
(4) Frying to generate fragrance: putting the burdock slices into a frying pan, and drying for 30-60 minutes at 80 ℃ until the water content is not higher than 8%; then heating to 180 deg.C, parching for 8-15 min until it is golden yellow and gives out fragrance. The burdock is different from common tea, and is not fried without fragrance, so that the burdock slices can emit intense fragrance through frying, and more fragrance substances can be collected in the subsequent fragrance extraction step conveniently.
(5) Fermentation and flavoring: putting the fried burdock slices into a fermentation tank, adding Aspergillus niger spore powder for primary fermentation, wherein the adding amount of the Aspergillus niger spore powder is 0.3-3% of the weight of the burdock slices, the fermentation temperature is 37 ℃, and the fermentation time is 15 days; then adding yeast for secondary fermentation, wherein the adding amount of the yeast is 0.3-1% of the weight of the burdock slices, the fermentation temperature is 36 ℃, and the fermentation time is 7. The purpose of this step is: on one hand, the aroma substances and flavor substances of the burdock slices can be increased through secondary fermentation, and dark substances such as theaflavin, thearubigin and the like are formed, so that the burdock tea cream is rich and durable in aroma, more fragrant and mellow in taste and sweet after taste, and bright and rich in tea color; on the other hand, the fermented burdock tea has higher nutritive value than the burdock tea without fermentation, wherein the contents of vitamins, amino acid, calcium, phosphorus and protein are higher by several times, and the higher the fermentation degree is, the less tea polyphenol is, the milder the tea property is, the less stimulation to intestines and stomach is, and the more healthy and reassuring the tea is when being drunk.
(6) Hot air aroma enhancement: putting the fermented burdock slices into a container, heating to 80-90 ℃ by hot air, and keeping for 15-20 minutes; meanwhile, the hot air containing the burdock aroma substances is collected by the exhaust fan and sent to the gas recovery system, the burdock aroma substances are recovered, and the burdock aroma substances are sealed for later use. The purpose of the step is to heat the burdock by hot air, so that the fragrance is convenient to extract, especially the hot air contains the burdock fragrance in the real sense, and the burdock fragrance substances in the hot air are recovered, so that the burdock fragrance substances which are purer than those in the subsequent enzyme leaching solution and water leaching solution can be obtained.
As shown in fig. 2, the gas recovery system mainly comprises a tubular heat exchanger sold under the trade name of "tubular heat exchanger" by jinlong machinery industry limited of Jiangsu, a condenser sold under the trade name of "BR type high efficiency plate heat exchanger" by Option Hirti heat machinery limited of Guangzhou, a vibrating screen with the secondary screen mesh size of 100-150 meshes and 150-200 meshes, and a semi-permeable membrane device in sequence. In the gas recovery system, the hot air of the heat exchanger does not exceed 135 ℃ in the operation process. The hot air entering the condenser should not exceed 60 c and the temperature of the air exiting the condenser should be below 25 c. White water obtained by two-stage shaking filtration was circulated at an operating pressure of 9kg using a polyester reverse osmosis membrane sold under the trade name "hollow fiber membrane device" by xiamen shidada membrane technologies ltd, and when the concentration ratio reached 20, the circulation was stopped to collect the white water for later use, and the clear water passing through the semipermeable membrane was returned to the raw material extraction stage for use.
(7) Enzyme leaching incense: firstly, mixing pectinase, cellulase and protease according to a mass ratio of 1.
The burdock slices are equally divided into a plurality of tea bags, the first burdock tea bag is firstly put into a stainless steel pot, the enzyme leaching liquor is added until just submerging the first burdock tea bag, and the temperature is preserved in a water bath at 35-50 ℃ for 30-60 minutes for leaching. Then, soaking a second burdock tea bag into the existing enzyme leaching liquor, placing the second burdock tea bag below the first burdock tea bag, allowing the enzyme leaching liquor to flow down from the first burdock tea bag, adding the enzyme leaching liquor until the lowest burdock tea bag is just submerged, and carrying out heat preservation leaching for 30-60 minutes in a water bath at 35-50 ℃; according to the method, a plurality of burdock tea bags are sequentially added for enzyme extraction of fragrance. And finally, extruding the burdock tea bags one by one to discharge enzyme leaching liquor, and filtering the enzyme leaching liquor by adopting an RO (reverse osmosis) membrane to obtain first burdock tea soup and first burdock tea residues. And then, heating the first burdock tea soup and the first burdock tea residue to 85-95 ℃, preserving the heat for 30-600 seconds, inactivating the enzyme, and sealing for later use.
The purpose of this step is that more burdock aroma substances are extracted with as little enzyme leaching liquor as possible, so that the burdock tea cream can be conveniently restored in the later period, and the RO membrane separation technology can keep more aroma components and vitamin mineral substances in the burdock, so as to save the concentration time.
(8) Water leaching for fragrance extraction: taking out the enzyme-soaked burdock tea bags, putting all the burdock tea bags into a stainless steel pot, adding 80-90 ℃ purified water until all the burdock tea bags are submerged, preserving the heat for 1-2 hours, pressing a tea cap during the period, and stirring for 3-5 times. And finally, extruding the burdock tea bags one by one to discharge water, filtering the water by adopting an RO (reverse osmosis) membrane to obtain a second burdock tea soup and a second burdock tea residue, and sealing for later use. The method aims to further recover the burdock tea soup and the burdock tea residues so as to extract more burdock aroma substances, and is a supplement to the enzyme extraction aroma step.
It should be noted that the end of leaching criteria are: taking out and leaching burdock slices of about 3-5 g for a period of time, rapidly passing tap water, putting into a clean, transparent and long glass cup, adding boiling water for soaking for 1-2 minutes, and if the color of the tea soup at the lower part of the cup is not obviously thicker than that at the upper part, indicating that the leaching is more complete; if the color of the lower part is obviously thicker, the soluble substances in the tea leaves are still more, and the extraction time needs to be prolonged.
(9) Distilling and extracting fragrance: mixing the first and second times of burdock tea residue in a container, adding 2 times of water, mixing, performing rotary distillation at 20-90 r/min, vacuum degree of 0-0.1MPa, and water bath temperature of 20-70 deg.C, recovering the second time of burdock aroma substance, and sealing for use. The purpose of this step is to avoid the waste of burdock tea residue, further supplement and recycle burdock aroma substance.
(10) Low-temperature concentration: adding the second burdock tea soup into a stainless steel large-mouth pot, concentrating at 40-47 deg.C for 8-12 hr, stirring for 5-10 times until water is evaporated to obtain thin paste. Through research, at the temperature of 40-47 ℃, the aromatic substances of the burdock can be maximally retained, so that the low-temperature concentration is adopted to avoid the loss of the aromatic substances of the burdock.
(11) Backfilling aroma: when the second burdock tea soup is thick paste, adding the first burdock tea soup, continuously concentrating at the low temperature of 40-47 ℃ for 8-12 hours, continuously stirring until the mixture is not stirred, taking down the stainless steel wide-mouth pot, naturally cooling to room temperature, stripping off the concentrated burdock tea paste in a piece shape, and placing the concentrated burdock tea paste in a stainless steel tray filled with a food-grade heat-resistant film so as to be convenient for turning up and down and taking out the whole burdock tea paste. The purpose of the step is to combine the leaching liquor obtained in the two times, so that the concentrated burdock tea cream is enriched in aroma substances.
(12) Drying and fragrance improving: putting the stainless steel tray filled with the burdock tea paste into an oven, and drying by adopting hot air at 45-55 ℃; meanwhile, hot air containing burdock aroma substances is collected from the oven by using the exhaust fan and is sent to the gas recovery system, the burdock aroma substances in the third step are recovered, and the air is sealed for later use. The purpose of this step is to avoid the waste of hot air containing burdock aroma substances, especially hot air containing burdock aroma in the true sense, and more pure burdock aroma substances than those in the enzyme leaching solution and the water leaching solution can be obtained.
(13) Grinding the tea paste: breaking the dried irregular burdock tea cream into pieces, and grinding the pieces into tea cream powder with a grinder until the grinding fineness reaches 60-300 meshes. The purpose of this step lies in making burdock tea cream's taste more exquisite, and the follow-up tea fragrance of absorbing of tea powder easier of making.
(14) Adsorbing tea aroma: putting the burdock tea paste powder into a distiller, adding the first, second and third burdock aroma substances, uniformly stirring, and sealing for 30-60 minutes to allow the burdock tea paste powder to adsorb aroma, thereby obtaining the wet burdock tea paste. The method aims to further improve aroma substances in the burdock tea cream, and because the burdock aroma substances collected by the gas recovery system are pure, three burdock aroma substances are added at last in order to avoid waste, and the interference of processes such as heating and the like does not exist in the follow-up process, so that the burdock tea cream is more beneficial to enriching the strong aroma. In addition, the tea powder has the characteristic of good taste absorption, and the aroma substances of the burdock can be fully absorbed.
(15) Modeling the tea paste: weighing a certain weight of the wet burdock tea cream, and putting the wet burdock tea cream into various molds for pressing and shaping.
(16) Drying the tea paste in the shade: and (3) placing the formed burdock tea cream in a cool and ventilated place, naturally drying in the shade for 10-20 days until the water content is not higher than 10%, and packaging to obtain the burdock tea cream finished product. The purpose of the step is to remove the water in the burdock paste through drying in the shade, and simultaneously avoid the loss of the aroma and the flavor of the burdock tea paste by not selecting other heating and drying modes.
The burdock tea cream capable of effectively improving fragrance is prepared through the steps, and is obtained through sensory evaluation: the burdock tea paste has pure liquor color, natural flavor and strong fragrance.
Example 2: a common burdock tea cream comprises:
this example prepares a general burdock tea cream, which differs from the preparation method of example 1 in that all aroma-raising steps are removed, namely, the (6) aroma-raising part in hot air aroma raising is deleted, (7) enzyme extraction aroma, (8) aroma-raising part in water aroma raising, (9) distillation aroma raising, (11) aroma backfilling, (12) drying aroma-raising part in aroma raising, and (14) tea aroma adsorption.
Specifically, the preparation method of the common burdock tea cream comprises the following steps: selecting raw materials → washing burdock → slicing burdock → frying to make fragrance → fermenting and flavoring → water soaking → low-temperature concentration → drying → grinding tea cream → modeling tea cream → drying tea cream in shade. The common burdock tea cream is prepared through the steps, and is obtained through sensory evaluation: the burdock tea cream has dark brown, low brightness, light fragrance and unsatisfactory flavor.
Moreover, by comparing the burdock tea cream prepared in the embodiments 1 and 2, it can be known that the tea soup of the common burdock tea cream in the embodiment 2 has a light taste, an overall color is not bright enough, the flavor is not lasting and mellow enough, and the aroma raising step and the aroma substance backfilling step can improve the fullness and persistence of the aroma of the burdock tea cream, and improve the brightness and the concentration of the tea color.
In conclusion, the tea soup prepared by the method has pure soup color, soft fragrance, natural flavor and thick taste, avoids dark color and strong bitter taste of the tea soup, and improves the subsequent concentration efficiency; particularly, the aroma substances are recycled and backfilled, so that the obtained tea soup is strong in aroma, durable in flavor and fresh and mellow in taste.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (10)
1. The preparation method of the burdock tea cream capable of effectively improving fragrance is characterized by comprising the following steps:
(1) Selecting raw materials: fresh burdock is adopted as a raw material;
(2) Cleaning burdock: leaching the burdock by using cold water;
(3) Slicing burdock: cutting the washed burdock into slices;
(4) Frying to generate fragrance: putting the burdock slices into a frying pan, and drying until the water content is not higher than 8%; then heating and frying until the tea is golden yellow and gives off fragrance;
(5) Fermentation and flavoring: putting the fried burdock slices into a fermentation tank, and adding aspergillus niger spore powder for primary fermentation; then adding saccharomycetes for secondary fermentation;
(6) Hot air aroma raising: putting the fermented burdock slices into a container, heating to 80-90 ℃ by hot air, and keeping for 15-20 minutes; meanwhile, collecting hot air containing burdock aroma substances by using an exhaust fan, and sending the hot air to a gas recovery system to recover and obtain a first burdock aroma substance;
(7) Enzyme leaching incense: averagely packaging the heated burdock slices into a plurality of tea bags, putting a first burdock tea bag into a container, adding an enzyme leaching solution until the enzyme leaching solution just submerges the first burdock tea bag, and carrying out heat preservation leaching for 30-60 minutes in a water bath at 35-50 ℃; then putting a second burdock tea bag into the existing enzyme leaching liquor, placing the second burdock tea bag below the first burdock tea bag, adding the enzyme leaching liquor until the lowest burdock tea bag is just submerged, and preserving heat and leaching for 30-60 minutes in a water bath at 35-50 ℃; adding a plurality of burdock tea bags in sequence according to the method; finally, extruding the burdock tea bags to discharge enzyme leaching liquor, and filtering the enzyme leaching liquor by adopting an RO (reverse osmosis) membrane to obtain first burdock tea soup and first burdock tea residues;
(8) Water leaching for fragrance extraction: putting the burdock tea bags soaked by the enzyme into a container, adding 80-90 ℃ purified water until all the burdock tea bags are submerged, preserving the heat for 1-2 hours, and stirring for 3-5 times; finally, squeezing the burdock tea bag to discharge water, and filtering the water by adopting an RO (reverse osmosis) membrane to obtain a second burdock tea soup and a second burdock tea residue;
(9) Distilling and extracting fragrance: putting the first and second burdock tea leaves into a container, adding 2 times of water, fully and uniformly mixing, and performing water bath rotary distillation to recover and obtain a second burdock aroma substance;
(10) And (3) low-temperature concentration: adding the second burdock tea soup into a container, concentrating at 40-47 deg.C for 8-24 hr, stirring for 5-10 times until water is volatilized to obtain thin paste;
(11) Backfilling aroma: adding the first burdock tea soup when the second burdock tea soup is thick paste, continuously concentrating at 40-47 deg.C for 8-12 hr, stirring continuously until stirring is not stopped, and naturally cooling to room temperature to obtain burdock tea paste;
(12) Drying and fragrance increasing: putting the burdock tea paste into an oven, and drying by adopting hot air at 45-55 ℃; meanwhile, collecting hot air containing burdock aroma substances by using an exhaust fan, and sending the hot air to a gas recovery system for recovering to obtain a third burdock aroma substance;
(13) Grinding the tea paste into powder: pulverizing dried burdock tea paste into powder, and pulverizing to 60-300 mesh;
(14) Adsorbing tea aroma: putting the burdock tea cream powder into a container, adding the first, second and third burdock aroma substances, uniformly stirring, and sealing for 30-60 minutes to allow the burdock tea cream powder to adsorb aroma to obtain wet burdock tea cream;
(15) Modeling the tea paste: putting the wet burdock tea cream into various moulds for pressing and shaping;
(16) Drying the tea paste in the shade: and (3) placing the formed burdock tea cream in a cool and ventilated place, and naturally drying in the shade for 10-20 days until the water content is not higher than 10%, thus obtaining the finished burdock tea cream.
2. The preparation method of the burdock tea cream for effectively improving the fragrance according to claim 1, wherein the drying condition in the step (4) is as follows: the drying temperature is 80 ℃, and the drying time is 30-60 minutes.
3. The preparation method of the burdock tea cream for effectively improving the fragrance according to the claim 1 or 2, characterized in that the stir-frying condition in the step (4) is as follows: the frying temperature is 180 ℃, and the frying time is 8-15 minutes.
4. The preparation method of the burdock tea cream for effectively improving the fragrance according to claim 1, wherein the conditions of the primary fermentation in the step (5) are as follows: the addition amount of Aspergillus niger spore powder is 0.3-3% of burdock tablet weight, fermentation temperature is 37 deg.C, and fermentation time is 15 days.
5. The preparation method of the burdock tea cream for effectively improving the fragrance according to the claim 1 or 4, characterized in that the conditions of the secondary fermentation in the step (5) are as follows: the addition amount of yeast is 0.3-1% of the weight of the burdock tablet, the fermentation temperature is 36 ℃, and the fermentation time is 7 days.
6. The preparation method of the burdock tea cream for effectively improving the fragrance according to claim 1, wherein the gas recovery system in the step (6) mainly comprises a primary heat exchanger, a primary condenser, a secondary vibrating screen and a semi-permeable membrane device in sequence;
the heat exchanger is a shell-and-tube heat exchanger or a plate heat exchanger;
the temperature of hot air entering the condenser is lower than 60 ℃, and the temperature of discharged air is lower than 25 ℃;
the mesh sizes of the vibrating screen are 100-150 meshes and 150-200 meshes respectively.
7. The preparation method of the burdock tea cream for effectively improving the fragrance according to claim 1, wherein the enzyme leaching liquor in the step (7) is prepared by mixing pectinase, cellulase and protease according to a mass ratio of 1.
8. The preparation method of the burdock tea cream capable of effectively improving the fragrance according to claim 1, wherein the first burdock tea soup and the first burdock tea residue in the step (7) are heated to 85-95 ℃, kept warm for 30-600 seconds, and inactivated for later use.
9. The preparation method of the burdock tea cream for effectively improving the fragrance as claimed in claim 1, wherein the conditions of the water bath rotary distillation in the step (9) are as follows: the rotating speed is 20-90 r/min, the vacuum degree is 0-0.1MPa, and the water bath temperature is 20-70 ℃.
10. An effective aroma-improving burdock tea cream, which is characterized by being prepared by the preparation method of the effective aroma-improving burdock tea cream according to any one of claims 1 to 9.
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| CN116616360A (en) * | 2023-07-05 | 2023-08-22 | 丽水市农林科学研究院 | Making method of jujube-flavored tea |
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| CN116616360A (en) * | 2023-07-05 | 2023-08-22 | 丽水市农林科学研究院 | Making method of jujube-flavored tea |
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