CN116616360A - Making method of jujube-flavored tea - Google Patents
Making method of jujube-flavored tea Download PDFInfo
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- CN116616360A CN116616360A CN202310817317.3A CN202310817317A CN116616360A CN 116616360 A CN116616360 A CN 116616360A CN 202310817317 A CN202310817317 A CN 202310817317A CN 116616360 A CN116616360 A CN 116616360A
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- 238000000034 method Methods 0.000 title claims abstract description 12
- 241001122767 Theaceae Species 0.000 title claims description 108
- 241001247821 Ziziphus Species 0.000 claims abstract description 168
- 239000003205 fragrance Substances 0.000 claims abstract description 122
- 235000013616 tea Nutrition 0.000 claims abstract description 112
- 239000007789 gas Substances 0.000 claims abstract description 55
- 235000020334 white tea Nutrition 0.000 claims abstract description 50
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 35
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 35
- 238000007789 sealing Methods 0.000 claims abstract description 35
- 229910052751 metal Inorganic materials 0.000 claims abstract description 27
- 239000002184 metal Substances 0.000 claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 230000032683 aging Effects 0.000 claims abstract description 15
- 238000006243 chemical reaction Methods 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 35
- 238000001035 drying Methods 0.000 claims description 17
- 238000003860 storage Methods 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 238000005086 pumping Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 230000006837 decompression Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 abstract 5
- 238000012858 packaging process Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000011148 porous material Substances 0.000 description 3
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 2
- 240000003553 Leptospermum scoparium Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
Classifications
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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
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of jujube fragrance tea, which comprises the steps of removing the pits of red jujube, crushing the red jujube into jujube micropowder in a 50-mesh crusher, adding 3 kg of jujube micropowder into a metal sealing tank according to a space of 0.5m < 3 >, adding pure oxygen to a pressure of 5MPA, heating the metal sealing tank to 50 ℃, rotating at a high speed for 30 minutes to ensure that jujube fragrance components of the jujube micropowder fully overflow from the jujube micropowder to form high-concentration jujube fragrance body, separating jujube fragrance gas from the jujube micropowder, injecting the jujube fragrance body into a high-pressure gas tank, simultaneously, separately loading the jujube fragrance body into an aluminum micro-air bag, and adding the jujube fragrance gas in the processing process of white tea or raw puer tea; and continuously adding an aluminum micro-air bag filled with jujube-flavor gas in the sealed packaging process of the tea cake or loose tea, and then sealing for conversion and aging, so that jujube-flavor tea with rich jujube flavor and natural flavor is obtained.
Description
Technical Field
The invention relates to a tea manufacturing technology, in particular to a jujube-flavored tea manufacturing method
Background
After the white tea or the raw puer tea is processed and manufactured, the white tea or the raw puer tea is put into a special storage room for later-stage component substance conversion and aging, and the white tea or the raw puer tea has aged fragrance, medicinal fragrance, fruit fragrance, preserved fruit fragrance and the like along with the time, so that the converted and aged white tea or raw puer tea has rich fragrance change and is a great characteristic of the white tea or the raw puer tea.
Aroma formation of white tea or raw puer tea is divided into two types, namely variety aroma; one type is called art incense. The variety aroma is the aroma of the tea tree variety, which is the inherent component conversion of the variety, and the natural aroma and the aroma of the tea tree variety are shown. The second kind of technology fragrance, which is not self-generated, is given by the manufacturing technology through the processing technology method.
However, the prior white tea or raw puer tea has no jujube flavor which is loved by people, and natural aging of the jujube flavor usually occurs in aged tea which is aged for decades, which becomes the final target for the pursuit of the aged tea when people drink the tea.
Disclosure of Invention
The invention aims to solve the defects of the technology and provide a method for preparing jujube-flavored tea.
In order to achieve the purpose, the preparation method of the jujube-flavored tea provided by the invention is characterized by comprising the following steps of:
(1) The jujube fragrance body is prepared by: selecting red date varieties, removing cores of the dried red dates, crushing the red dates into red date micro powder in a 50-mesh crusher, drying the red date micro powder again for 30 minutes at 80 ℃, adding 3 kg of red date powder into a metal sealing tank according to the proportion of 0.5m < 3 > of space, vacuumizing the metal sealing tank to a vacuum state, adding pure oxygen to the pressure of 5MPA, heating the metal sealing tank to 50 ℃, and simultaneously rotating the red date micro powder in the sealing tank at a high speed for 30 minutes to ensure that the jujube fragrance components of the red date micro powder fully overflow from the jujube powder to form high-concentration jujube fragrance gas;
(2) Preserving jujube fragrance: after the jujube powder in the metal sealing tank and the gas in the tank are manufactured, jujube fragrance gas rich in high concentration is pumped out of the metal sealing tank from the metal sealing tank under the condition that the jujube fragrance gas passes through a 100-mesh filter screen, so that the jujube powder and the jujube fragrance gas are separated, and then the jujube fragrance gas is compressed and filled into a high-pressure gas tank;
(3) Split charging of jujube aroma body: the high-concentration jujube fragrance body in the high-pressure gas tank is decompressed and filled into an aluminum micro-air bag, so that the jujube fragrance aluminum micro-air bag is manufactured, each jujube fragrance aluminum micro-air bag contains 10cm < 3 > jujube fragrance body, and the air pressure is controlled to be 0.06-0.08 Mpa;
(4) Jujube fragrance: after natural withering or fixation and rolling processing of white tea or raw puer tea green, the high-pressure jujube fragrance body in the high-pressure gas tank is connected to the air inlet of the dryer in a decompression way in the drying process to release jujube fragrance gas, so that the dryer is filled with the jujube fragrance gas, and the white tea or raw puer tea is dried in the environment filled with the volatile jujube fragrance gas to obtain the jujube fragrance white tea or the jujube fragrance raw puer tea to be aged.
In the step (4), white tea or raw puer tea green is naturally withered or deactivated, kneaded and processed to be processed into white tea or raw puer tea cake, a cake pressing machine with a cake pressing sleeve mold capable of vacuumizing is selected, and when the white tea or raw puer tea green is naturally withered or deactivated, kneaded and processed, sleeve mold air is pumped into the mold, and high-concentration jujube fragrance body is injected to press cake, so that the high-concentration jujube fragrance body is fused into the tea cake, and then the tea cake enters the drying step.
In order to improve the fragrance of the jujube-flavored tea, the dried tea cake or tea is put into a sealed package in bulk for conversion and aging: a. for the prepared white tea or raw puer tea cake, 1 jujube fragrance aluminum micro-air bags packaged in the step (3) and 2 jujube fragrance aluminum micro-air bags on the back surface and 1 in the notch of the tea cake are placed in the conventional 375 g/cake, 3 jujube fragrance aluminum micro-air bags are placed in total, and micropores are formed in the jujube fragrance aluminum micro-air bags, 2-3 micropores can be punched in the jujube fragrance aluminum micro-air bags in a needling mode, then the tea cake is covered and sealed, so that jujube fragrance gas in the aluminum micro-air bags is slowly released in the covered and sealed tea cake, and then the tea cake is placed in a special storage room for later-period component substance conversion and aging; b. and (3) pumping 80% of air in the package of the prepared white tea or raw puer tea, simultaneously placing micro-air bags with micro holes and jujube fragrance in a sealing bag, placing 5 micro-air bags with jujube fragrance according to 1 kg of the loose tea, sealing a storage bag, and placing the storage bag in a special storage room for later-stage component substance conversion and aging. Here, the aluminum micro air bags are commercially available products, and will not be described in detail herein.
In order to extract the jujube fragrance in the red jujubes as far as possible, after the step (1) and the step (2), repeatedly adding pure oxygen into a metal sealing tank to mix with the red jujube micro powder and heat, repeatedly separating and collecting the high-concentration jujube fragrance, and compressing the high-concentration jujube fragrance into a high-pressure gas tank; the cycle is determined for times until the jujube fragrance is completely extracted, and the jujube fragrance can be extracted for about three times in a circulating way.
Here, the red date variety may be red date with aromatic flavor and high consumer acceptance; the white tea and the Pu 'er raw tea are conventional white tea and Pu' er raw tea processed and manufactured in a tea area.
According to the jujube fragrance tea manufacturing method provided by the invention, in the drying stage of white tea or raw puer tea, the pores on the surface of the tea are opened from large before drying to small after drying, and are closed, and in the drying process, the high-pressure jujube fragrance body is depressurized and connected to the air inlet of the dryer to release the jujube fragrance body, and part of the jujube fragrance body is locked in the pores by the pores of the white tea or raw puer tea; after the white tea or raw puer tea cake or loose tea is manufactured, the jujube fragrance aluminum micro air bag is placed into a sealed or oxygen-pumping packaging bag, so that the absorption of the white tea or raw puer tea is further promoted, the jujube fragrance and the tea substances are fully fused in the tea substance conversion and aging processes, and finally the natural white tea or raw puer tea with the jujube fragrance is formed.
The jujube-flavored tea obtained by the jujube-flavored tea manufacturing method disclosed by the invention is innovative in the processing process of white tea or raw puer tea, is blended with jujube-flavored gas in the processing links, the drying links, the later storage aging links and the conversion links, and has a light jujube flavor compared with the white tea or raw puer tea processed by the traditional process, and the conversion time is long. The jujube-flavored tea prepared by the process accelerates the conversion of white tea or raw puer tea, and has rich natural jujube flavor; the quality of the tea is improved, the value of the tea is increased, the aroma quality is improved, the white tea or the raw puer tea has natural jujube aroma, and the high-quality jujube aroma white tea or the raw puer tea which is more popular with consumers is manufactured.
Detailed Description
The preferred embodiments of the present invention are further illustrated by the following examples, it being understood that the preferred examples described herein are for the purpose of illustration and explanation only and are not intended to limit the present invention.
Example 1:
the preparation method of the jujube-flavored tea provided by the embodiment comprises the following steps:
the jujube fragrance body is prepared by: selecting red date varieties, removing cores of the dried red dates, crushing the red dates into red date micro powder in a 50-mesh crusher, drying the red date micro powder again for 30 minutes at 80 ℃, adding 3 kg of red date powder into a metal sealing tank according to the proportion of 0.5m < 3 > of space, vacuumizing the metal sealing tank to a vacuum state, adding pure oxygen to the pressure of 5MPA, heating the metal sealing tank to 50 ℃, and simultaneously rotating the red date micro powder in the sealing tank at a high speed for 30 minutes to ensure that the jujube fragrance components of the red date micro powder fully overflow from the jujube powder to form high-concentration jujube fragrance gas;
(2) Preserving jujube fragrance: after the jujube powder in the metal sealing tank and the gas in the tank are manufactured, jujube fragrance gas rich in high concentration is pumped out of the metal sealing tank from the metal sealing tank under the condition that the jujube fragrance gas passes through a 100-mesh filter screen, so that the jujube powder and the jujube fragrance gas are separated, and then the jujube fragrance gas is compressed and filled into a high-pressure gas tank; in the embodiment, the step (2) is repeated to separate and collect the jujube aroma rich in high concentration, and the collected jujube aroma is compressed into a high-pressure gas tank; the cycle is carried out for 2 times;
(3) Split charging of jujube aroma body: the high-concentration jujube fragrance body in the high-pressure gas tank is decompressed and filled into an aluminum micro-air bag, and then the aluminum micro-air bag is sealed, so that the jujube fragrance aluminum micro-air bag is manufactured, each jujube fragrance aluminum micro-air bag contains 10cm < 3 > jujube fragrance body, and the air pressure is controlled to be 0.06Mpa;
(4) After natural withering or fixation and rolling processing of white tea or raw puer tea green, the high-pressure jujube fragrance body in the high-pressure gas tank is connected to the air inlet of the dryer in a decompression way in the drying process to release jujube fragrance gas, so that the dryer is filled with the jujube fragrance gas, and the white tea or raw puer tea is dried in the environment filled with the volatile jujube fragrance gas to obtain the jujube fragrance white tea or the jujube fragrance raw puer tea to be aged. In the step (4), after the white tea or the raw puer tea green is naturally withered or deactivated, kneaded and processed, the white tea or the raw puer tea green is processed into the white tea or the raw puer tea cake according to the embodiment, a cake pressing machine capable of vacuumizing a cake pressing sleeve mold is selected, and when the white tea or the raw puer tea green is naturally withered or deactivated, kneaded and processed, sleeve mold air is pumped into the mold, and high-temperature high-concentration jujube aroma body is injected for cake pressing, so that the high-concentration jujube aroma body is fused into the tea cake, and then the drying step is carried out. The high temperature is the temperature at which the metal-sealed can is heated to 50 ℃ relative to the tea leaves during the production of the jujube flavor gas.
(5) Aging jujube-flavored white tea or raw puer tea cake: in the step (4), sun-dried or baked tea leaves are processed into white tea or raw puer tea cakes, 1 jujube fragrance aluminum micro-air bags and 2 jujube fragrance aluminum micro-air bags are placed at the notch of the tea cake and 2 jujube fragrance aluminum micro-air bags are placed at the back of the tea cake, generally standard 375 g/cake, 2 micropores of the jujube fragrance aluminum micro-air bags are needled, then the tea cake is immediately covered and sealed, and then the tea cake is placed in a special storage room for later component substance conversion and aging.
The jujube-flavored tea cake obtained in the embodiment has rich jujube flavor and natural flavor.
Example 2:
the preparation method of the jujube-flavored tea provided by the embodiment is used for preparing jujube-flavored tea powder, and comprises the following steps:
(1) The jujube fragrance body is prepared by: selecting jujube varieties with aromatic flavor and high consumer acceptance, removing pits of dried jujubes, crushing the dried jujubes into red jujube micropowder by using a 50-mesh crusher, and drying the red jujube micropowder again for 30 minutes at 80 ℃. According to the proportion of adding 3 kg of jujube powder into a space of 0.5m < 3 >, filling the jujube micro powder into a metal sealing tank, pumping air of the metal sealing tank to a vacuum state, then adding pure oxygen to a pressure of 5MPA, heating the metal sealing tank to 50 ℃, simultaneously rotating the jujube micro powder in the sealing tank for 30 minutes at a high speed, and fully overflowing jujube fragrance components of the jujube micro powder from the jujube powder to form high-concentration jujube fragrance gas;
(2) Preserving jujube fragrance: after the jujube powder in the sealed pot and the gas in the pot are manufactured, the jujube powder and the gas are required to be separated, the jujube powder and the jujube fragrance body are filtered by a 100-mesh filter screen, the jujube fragrance body rich in high concentration is pumped out of the sealed pot from the metal sealed pot, compressed and filled into the high-pressure gas pot; repeatedly mixing and heating jujube powder and pure oxygen, collecting high-concentration jujube fragrance, compressing into a high-pressure gas tank, and circularly collecting for three times;
(3) Split charging of jujube aroma body: the high-concentration jujube fragrance body in the high-pressure gas tank is decompressed and filled into an aluminum micro-air bag, and then the aluminum micro-air bag is sealed, so that the jujube fragrance aluminum micro-air bags are manufactured, each jujube fragrance aluminum micro-air bag contains 10cm < 3 > jujube fragrance body, and the air pressure is controlled at 0.08Mpa;
(4) Drying jujube-flavored loose tea: after natural withering or fixation and rolling processing of white tea or raw puer tea green, the high-pressure jujube fragrance body in the metal tank is depressurized and connected to an air inlet of a dryer to release jujube fragrance gas in the drying process, so that the white tea or raw puer tea green after natural withering or fixation and rolling processing is dried in an environment which is rich in and full of jujube fragrance volatile gas in the dryer;
(5) Aging loose tea: and (3) carrying out sealed packaging on the prepared bulk white tea or raw puer tea, putting 5 jujube fragrance aluminum micro-air bags into a sealed packaging bag according to each 1 kg of loose tea, pricking 3 holes on the jujube fragrance aluminum micro-air bags, simultaneously pumping out 80% of the original air in the sealed packaging bag, sealing a holding bag provided with the jujube fragrance aluminum micro-air bags, and then putting the holding bag into a special storage room for later-stage component substance conversion and aging.
The jujube-flavored loose tea obtained in the embodiment has rich jujube flavor and natural flavor.
Claims (6)
1. The preparation method of the jujube-flavored tea is characterized by comprising the following steps of:
(1) The jujube fragrance body is prepared by: selecting red date varieties, removing cores of the dried red dates, crushing the red dates into red date micro powder in a 50-mesh crusher, drying the red date micro powder again for 30 minutes at 80 ℃, adding 3 kg of red date powder into a metal sealing tank according to the proportion of 0.5m < 3 > of space, vacuumizing the metal sealing tank to a vacuum state, adding pure oxygen to the pressure of 5MPA, heating the metal sealing tank to 50 ℃, and simultaneously rotating the red date micro powder in the sealing tank at a high speed for 30 minutes to ensure that the jujube fragrance components of the red date micro powder fully overflow from the jujube powder to form high-concentration jujube fragrance gas;
(2) Preserving jujube fragrance: after the jujube powder in the metal sealing tank and the gas in the tank are manufactured, jujube fragrance gas rich in high concentration is pumped out of the metal sealing tank from the metal sealing tank under the condition that the jujube fragrance gas passes through a 100-mesh filter screen, so that the jujube powder and the jujube fragrance gas are separated, and then the jujube fragrance gas is compressed and filled into a high-pressure gas tank;
(3) Split charging of jujube aroma body: the high-concentration jujube fragrance body in the high-pressure gas tank is decompressed and filled into an aluminum micro-air bag, so that the jujube fragrance aluminum micro-air bag is manufactured, each jujube fragrance aluminum micro-air bag contains 10cm < 3 > jujube fragrance body, and the air pressure is controlled to be 0.06-0.08 Mpa;
(4) Jujube fragrance: after natural withering or fixation and rolling processing of white tea or raw puer tea green, the high-pressure jujube fragrance body in the high-pressure gas tank is connected to the air inlet of the dryer in a decompression way in the drying process to release jujube fragrance gas, so that the dryer is filled with the jujube fragrance gas, and the white tea or raw puer tea is dried in the environment filled with the volatile jujube fragrance gas to obtain the jujube fragrance white tea or the jujube fragrance raw puer tea to be aged.
2. The method of claim 1, wherein in the step (4), white tea or raw puer tea green is naturally withered or deactivated and kneaded to be processed into white tea or raw puer tea cake, a cake pressing machine capable of vacuumizing a cake pressing sleeve mold is selected, and when the white tea or raw puer tea green is naturally withered or deactivated and kneaded to be processed, sleeve mold air is pumped into the mold, and high-concentration jujube fragrance is injected to press cake, so that the high-concentration jujube fragrance is fused into the tea cake, and then the drying step is performed.
3. The method for preparing jujube-flavored tea according to claim 1 or 2, wherein the dried tea cake or tea is packaged in a sealed package in bulk for conversion and aging: a. for the prepared white tea or raw puer tea cake, 1 jujube fragrance aluminum micro-air bags packaged in the step (3) are placed in a notch of the tea cake and 2 jujube fragrance aluminum micro-air bags are placed on the back surface of the tea cake, 375 g/cake is generally standard, 3 jujube fragrance aluminum micro-air bags are placed in total, micropores are formed in the jujube fragrance aluminum micro-air bags, then the tea cake is covered with a film and sealed, and then the tea cake is placed in a special storage room for later-stage component substance conversion and aging; b. and (3) pumping 80% of air in the package of the prepared white tea or raw puer tea, simultaneously placing micro-air bags with micro holes and jujube fragrance in a sealing bag, placing 5 micro-air bags with jujube fragrance according to 1 kg of the loose tea, sealing a storage bag, and placing the storage bag in a special storage room for later-stage component substance conversion and aging.
4. The method for preparing jujube-flavored tea according to claim 1 or 2, wherein after the steps (1) and (2), repeatedly adding pure oxygen and jujube micropowder into a metal sealing tank, mixing and heating, repeatedly separating and collecting high-concentration jujube-flavored gas, and compressing into a high-pressure gas tank; and (5) circularly determining the times until the jujube fragrance is completely extracted.
5. The method for producing jujube-flavored tea according to claim 1, wherein the jujube variety is a jujube with aromatic flavor and high consumer acceptance; the white tea and the Pu 'er raw tea are conventional white tea and Pu' er raw tea processed and manufactured in a tea area.
6. A jujube-flavored tea obtained according to the method of claim 1.
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