CN105494793A - Jasmine tea accompanying with vinegar aroma and preparation method thereof - Google Patents
Jasmine tea accompanying with vinegar aroma and preparation method thereof Download PDFInfo
- Publication number
- CN105494793A CN105494793A CN201510941839.XA CN201510941839A CN105494793A CN 105494793 A CN105494793 A CN 105494793A CN 201510941839 A CN201510941839 A CN 201510941839A CN 105494793 A CN105494793 A CN 105494793A
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- Prior art keywords
- jasmine
- tea
- flower
- cellar
- storing things
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- 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
- A23F3/08—Oxidation; Fermentation
-
- 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
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses jasmine tea accompanying with the vinegar aroma. The jasmine tea is prepared from, by weight, 80-100 parts of jasmine flowers, 200-300 parts of tea blanks, 8-10 parts of ilicls follum leaf, 8-10 parts of baking soda, 10-20 parts of fresh pear flowers, 10-20 parts of fresh cherry flowers, 8-10 parts of blueberry vinegar, 1-3 parts of pistachio nuts and 2-4 parts of purslane. The prepared jasmine tea is pure and mild in taste, yellow green and bright in soup color and better in quality; nutrition powder is prepared through the blueberry vinegar and the like, and therefore the prepared jasmine tea accompanies with the vinegar aroma and has the effect of enhancing the appetite.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of jasmine tea with vinegar fragrance and preparation method thereof.
Background technology
Jasmine is Oleaceae jasmine, evergreen shrubs.Jasmine tea is one of Special tea that China's production history is long, is well received by consumers with the tea flavour that its pure and fresh quiet and tastefully laid out fragrance of a flower and alcohol are felt well.Jasmine tea belongs to reprocessing teas in Classification of Tea, it is formed by green tea tea base and jasmine fresh flower basement system, it is the tealeaves category of China's original creation, normal drink Jasmine, its internal substance have clear liver and improve vision, promote the production of body fluid to quench thirst, eliminate the phlegm control dysentery, defaecation Li Shui, expel pathogenic wind from the body surface, hypotensive, cardiac stimulant, calmness, radiation proof, anticancer, anti-ageing effect, people is promoted longevity, physically and mentally healthy.
But in preparation process, there is the defect such as deficiency, pollution by pesticides of enfleuraging, affect the quality of jasmine tea in jasmine tea.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of jasmine tea with vinegar fragrance and preparation method thereof.
The present invention is achieved by the following technical solutions:
With a jasmine tea for vinegar fragrance, the weight proportion between each raw material components is: Jasmine 80-100, tea base 200-300, Ilex Latifolia Thunb 8-10, sodium bicarbonate 8-10, fresh pear flower 10-20, fresh oriental cherry 10-20, blueberry vinegar 8-10, happy kernel 1-3, purslane 2-4.
The preparation method of described jasmine tea, comprises the following steps:
One, get Ilex Latifolia Thunb, after Ilex Latifolia Thunb drying and crushing, obtain lectuce tea powder; Lectuce tea powder is mixed with sodium bicarbonate the water adding 100L with the ratio of 1:1, stirs evenly, obtain spray; Get tea base, on tea base, evenly spray upper spray, to the water content 13-16% of tea base;
Two, fresh Jasmine is spread ventilation, spreading thickness is 5-8cm, flower temperature control is at 32-37 DEG C, every 15-25 minute turns over a Jasmine, when the open rate of fresh flower reaches more than 96%, Jasmine being placed on concentration is once fumigate 25-35 minute in the ozone of 5.5-6.5mg/L, after stifling, obtains the Jasmine that maintenance is good;
Three, Jasmine good for maintenance and tea base are carried out three cellar for storing things flowers, the lower colored amount of each cellar for storing things flower and jasmine is followed successively by 47%, 45% and 38%, first time, cellar for storing things flower was with fresh pear flower bottoming, and after cellar for storing things is spent for the first time, by going out colored tealeaves, to carry out complex fire process to Measuring Moisture Content of Tea content be 10-12%, and on the tea base after complex fire, evenly spray spray is 14-15% to tea base water content; Carry out secondary cellar for storing things flower after sprinkling, secondary cellar for storing things flower is with fresh oriental cherry bottoming; Secondary cellar for storing things without complex fire, is directly carried out third time and is stored flower after spending; After cellar for storing things is spent for the third time, sterilization, obtains jasmine tea;
Four, be sprinkled upon on purslane by blueberry vinegar, be placed on steamer and steam 10-20 minute, take out purslane, after cooling, drying and crushing, obtains purslane powder; Happy kernel is ground and obtains nut powder; By nut powder and purslane powder, obtain nutrient powder;
Five, after being mixed with nutrient powder by jasmine tea and kneading 1-3 hour, be placed on that temperature is 30-40 DEG C, the environment bottom fermentation 2-4 hour of humidity 65-75%; Carry out drying and processing after fermentation, obtain the jasmine tea finished product with vinegar fragrance.
Advantage of the present invention is: twice cellar for storing things flower, adopts pear flower and oriental cherry bottoming respectively, have better Titian effect.
Add water after mixing with saleratus power after Ilex Latifolia Thunb being ground powdered, the spray modulated is the spray after alkalization.Cause the Polyphenols that is rich in tealeaves and alkaloid to enter precipitation, effectively reduce the Polyphenols in tealeaves and alkaloids substance.
And polyphenols is active component important in tealeaves, be also the minimizing of the main matter affecting millet paste convergence and bitter taste, its content, be conducive to formed jasmine tea flavour alcohol and wool fabric.
Caffeine is purine base main in tealeaves, and be the important taste substance of tealeaves, caffeine content reduces.The flavour improving millet paste is had certain effect.
In addition, Broadleaf Holly Leaf is fallen on tealeaves with the form of spray, increases the adsorption area of tealeaves, enhances the adsorption capacity of tealeaves for jasmin.In the flower process of cellar for storing things, along with the aggravation of fresh flower respiratory rate, heap temperature rises to 45.9 DEG C by 35.7 DEG C; About there is respiratory climacteric in fresh flower after 1h, heap temperature reaches 40 DEG C, at this moment endogenous enzymes hydrolysis aggravation, Free aroma release is accelerated, and the effect of spray increases the humidity of tealeaves, this hyther impels tealeaves pore fully to open, under the impact of, fragrance level gradient poor at temperature difference, water vapor pressure, make jasmin enter tealeaves internal layer, progressively enfleurage from inside to outside.
Adopt ozone to fumigate the method for Jasmine, the farm chemical ingredients that can effectively degrade in peanut, ensure that the security of jasmine tea.
The jasmine tea flavour alcohol that the present invention makes and, soup look yellow green become clear, quality is better, utilizes blueberry vinegar etc. to make nutrient powder, makes the jasmine tea made with vinegar fragrance, has the effect whetted the appetite.
Detailed description of the invention
With a jasmine tea for vinegar fragrance, the weight proportion between each raw material components is: Jasmine 80, tea base 200, Ilex Latifolia Thunb 8, sodium bicarbonate 8, fresh pear flower 10, fresh oriental cherry 10, blueberry vinegar 8, happy kernel 1, purslane 2.
The preparation method of described jasmine tea, comprises the following steps:
One, get Ilex Latifolia Thunb, after Ilex Latifolia Thunb drying and crushing, obtain lectuce tea powder; Lectuce tea powder is mixed with sodium bicarbonate the water adding 100L with the ratio of 1:1, stirs evenly, obtain spray; Get tea base, on tea base, evenly spray upper spray, to the water content 13% of tea base;
Two, fresh Jasmine is spread ventilation, spreading thickness is 5cm, and flower temperature control is at 32 DEG C, within every 15 minutes, turn over a Jasmine, when the open rate of fresh flower reaches more than 96%, Jasmine being placed on concentration is once fumigate 25 minutes in the ozone of 5.5mg/L, after stifling, obtain the Jasmine that maintenance is good;
Three, Jasmine good for maintenance and tea base are carried out three cellar for storing things flowers, the lower colored amount of each cellar for storing things flower and jasmine is followed successively by 47%, 45% and 38%, first time, cellar for storing things flower was with fresh pear flower bottoming, and after cellar for storing things is spent for the first time, by going out colored tealeaves, to carry out complex fire process to Measuring Moisture Content of Tea content be 10%, and on the tea base after complex fire, evenly spray spray is 14% to tea base water content; Carry out secondary cellar for storing things flower after sprinkling, secondary cellar for storing things flower is with fresh oriental cherry bottoming; Secondary cellar for storing things without complex fire, is directly carried out third time and is stored flower after spending; After cellar for storing things is spent for the third time, sterilization, obtains jasmine tea;
Four, be sprinkled upon on purslane by blueberry vinegar, be placed on steamer and steam 10 minutes, take out purslane, after cooling, drying and crushing, obtains purslane powder; Happy kernel is ground and obtains nut powder; By nut powder and purslane powder, obtain nutrient powder;
Five, after being mixed with nutrient powder by jasmine tea and kneading 1 hour, be placed on that temperature is 30 DEG C, the environment bottom fermentation of humidity 65% 2 hours; Carry out drying and processing after fermentation, obtain the jasmine tea finished product with vinegar fragrance.
Claims (2)
1. with a jasmine tea for vinegar fragrance, it is characterized in that: the weight proportion between each raw material components is: Jasmine 80-100, tea base 200-300, Ilex Latifolia Thunb 8-10, sodium bicarbonate 8-10, fresh pear flower 10-20, fresh oriental cherry 10-20, blueberry vinegar 8-10, happy kernel 1-3, purslane 2-4.
2. the preparation method of jasmine tea according to claim 1, is characterized in that: comprise the following steps:
One, get Ilex Latifolia Thunb, after Ilex Latifolia Thunb drying and crushing, obtain lectuce tea powder; Lectuce tea powder is mixed with sodium bicarbonate the water adding 100L with the ratio of 1:1, stirs evenly, obtain spray; Get tea base, on tea base, evenly spray upper spray, to the water content 13-16% of tea base;
Two, fresh Jasmine is spread ventilation, spreading thickness is 5-8cm, flower temperature control is at 32-37 DEG C, every 15-25 minute turns over a Jasmine, when the open rate of fresh flower reaches more than 96%, Jasmine being placed on concentration is once fumigate 25-35 minute in the ozone of 5.5-6.5mg/L, after stifling, obtains the Jasmine that maintenance is good;
Three, Jasmine good for maintenance and tea base are carried out three cellar for storing things flowers, the lower colored amount of each cellar for storing things flower and jasmine is followed successively by 47%, 45% and 38%, first time, cellar for storing things flower was with fresh pear flower bottoming, and after cellar for storing things is spent for the first time, by going out colored tealeaves, to carry out complex fire process to Measuring Moisture Content of Tea content be 10-12%, and on the tea base after complex fire, evenly spray spray is 14-15% to tea base water content; Carry out secondary cellar for storing things flower after sprinkling, secondary cellar for storing things flower is with fresh oriental cherry bottoming; Secondary cellar for storing things without complex fire, is directly carried out third time and is stored flower after spending; After cellar for storing things is spent for the third time, sterilization, obtains jasmine tea;
Four, be sprinkled upon on purslane by blueberry vinegar, be placed on steamer and steam 10-20 minute, take out purslane, after cooling, drying and crushing, obtains purslane powder; Happy kernel is ground and obtains nut powder; By nut powder and purslane powder, obtain nutrient powder;
Five, after being mixed with nutrient powder by jasmine tea and kneading 1-3 hour, be placed on that temperature is 30-40 DEG C, the environment bottom fermentation 2-4 hour of humidity 65-75%; Carry out drying and processing after fermentation, obtain the jasmine tea finished product with vinegar fragrance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510941839.XA CN105494793A (en) | 2015-12-16 | 2015-12-16 | Jasmine tea accompanying with vinegar aroma and preparation method thereof |
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| CN201510941839.XA CN105494793A (en) | 2015-12-16 | 2015-12-16 | Jasmine tea accompanying with vinegar aroma and preparation method thereof |
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| CN105494793A true CN105494793A (en) | 2016-04-20 |
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| CN201510941839.XA Pending CN105494793A (en) | 2015-12-16 | 2015-12-16 | Jasmine tea accompanying with vinegar aroma and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561932A (en) * | 2016-11-04 | 2017-04-19 | 广西钱隆投资管理有限公司 | Jasmine scented tea and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374020A (en) * | 2001-09-24 | 2002-10-16 | 张仁元 | Ilicis Folium flower tea and its production process |
| CN104171053A (en) * | 2014-07-23 | 2014-12-03 | 谢大高 | Preparation method of jasmine and aglaia odorata Longjing tea |
| CN104957298A (en) * | 2015-05-29 | 2015-10-07 | 陈文创 | Health preserving jasminum sambac flower tea |
-
2015
- 2015-12-16 CN CN201510941839.XA patent/CN105494793A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1374020A (en) * | 2001-09-24 | 2002-10-16 | 张仁元 | Ilicis Folium flower tea and its production process |
| CN104171053A (en) * | 2014-07-23 | 2014-12-03 | 谢大高 | Preparation method of jasmine and aglaia odorata Longjing tea |
| CN104957298A (en) * | 2015-05-29 | 2015-10-07 | 陈文创 | Health preserving jasminum sambac flower tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106561932A (en) * | 2016-11-04 | 2017-04-19 | 广西钱隆投资管理有限公司 | Jasmine scented tea and making method thereof |
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Application publication date: 20160420 |