CN111149888A - Summer and autumn green tea preparation method capable of reducing bitter taste and improving fruit flavor quality and prepared summer and autumn green tea - Google Patents

Abstract

The invention relates to a summer and autumn green tea preparation method for reducing bitter taste and improving fruit flavor quality and a prepared summer and autumn green tea. The preparation method comprises the following steps: 1) crushing citrus processing byproducts; 2) mixing fresh tea tree leaves and crushed oranges, and withering; 3) and de-enzyming the crushed oranges; 4) rolling the tea leaves after fixation; 5) drying the rolled tea leaves; 6) and re-drying the primarily dried tea leaves to obtain the summer and autumn green tea. The summer and autumn green tea obtained by the preparation method disclosed by the invention is fragrant in fruit aroma and higher in flavonoid functional component content, the prepared dry tea is fragrant and lasting in brewing effect, and the taste is mellow, fresh and cool compared with that of the traditional summer and autumn green tea, and is not bitter.

Description

Summer and autumn green tea preparation method capable of reducing bitter taste and improving fruit flavor quality and prepared summer and autumn green tea

Technical Field

The invention relates to the technical field of green tea preparation, and particularly relates to a summer and autumn green tea preparation method capable of reducing bitterness and improving fruit flavor and quality and a prepared summer and autumn green tea.

Background

The tea is one of three kinds of non-alcoholic beverages in the world, and has the health-care functions of resisting oxidation, resisting aging, resisting tumors, reducing blood sugar, blood fat and the like.

Tea and citrus are both special edible agricultural products in China, and the improvement of summer and autumn tea resources and the innovation of citrus processing by-products can greatly improve the income of tea farmers and fruit farmers. However, in recent years, the contradiction that the structural yield of tea resources is larger than sales in China is increasingly prominent, and the problems of over 40 percent of summer and autumn tea and other low-grade and medium-grade tea that the utilization rate and the added value are low are not well solved all the time; due to the increase of the planting area and the vigorous cultivation of agricultural science and technology, the yield of the citrus is remarkably improved, the phenomenon of serious relative surplus occurs, besides partial fresh food and processing, a plurality of processing byproducts are not comprehensively utilized, and the sustainable development of the tea and citrus industries is greatly influenced due to low comprehensive utilization degree.

In recent years, the consumption market of the traditional six-major tea in China is nearly saturated, the tea yield is increased year by year, the processing technology is innovated, and the promotion of a novel tea product is a necessary way for opening up a new market. The traditional six kinds of tea are mostly pure tea products with different processing techniques. In daily life, parts of leaves, flowers, fruits or tender stems and the like of some plants can also be prepared into daily tea substitute products for brewing and drinking, and the daily tea substitute products are already accepted by people. Such as dried fruit of Citrus plant of Rutaceae, dried pericarpium Citri Tangerinae, and lemon slice, and can be brewed with boiling water for drinking at any time. The citrus is the fruit with the highest global yield, has sour and sweet taste and abundant juice, contains rich functional components such as flavonoid, carotenoid and the like, and has remarkable pharmacological functions of resisting oxidation, mutation, cardiovascular diseases and the like. The citrus compound tea added with citrus fruits is popular among consumers due to the special sensory flavor and the nutritional and health functions of the citrus compound tea.

In recent years, tea products blended by tea and citrus fruits, such as lemon black tea, dried orange peel puer, ponkan, poncirus trifoliata and the like, are popularized by consumers in China. In the traditional method for making the small green oranges, the processing procedures of opening the fruits, removing the citrus pulp, filling the tea and the like still depend on manual operation, continuous production cannot be realized, and the method is a key factor for limiting the yield of the small green oranges. Meanwhile, the manual operation reduces the production standardization, increases the product control difficulty, consumes a large amount of manpower and consumes a long time. Most of the commercially available bagged citrus compound tea beverages are prepared by directly mixing finished tea and citrus, so that the cost is low, the processing is simple and convenient, and the taste and flavor of tea soup are poor. At present, a simple and reasonable green tea-citrus novel tea processing method capable of reducing cost and optimizing quality does not exist so as to meet the continuous production requirement.

Disclosure of Invention

The invention aims to provide a summer and autumn green tea preparation method for reducing bitterness and improving fruit flavor and quality and a summer and autumn green tea prepared by the method. The preparation method disclosed by the invention can reduce the cost, promote the production continuity and the product quality, improve the sensory quality and has great significance for strengthening the nutrition and health functions of the traditional tea-citrus compound tea.

The invention provides a preparation method of summer and autumn green tea with reduced bitter taste and improved fruit flavor quality, which comprises the following steps:

1) crushing the citrus processing by-products to obtain crushed citrus;

2) mixing fresh tea tree leaves with the crushed oranges obtained in the step 1), spreading, and carrying out withering treatment at the temperature of 20-25 ℃ for 2-5 hours to obtain tea leaves subjected to spreading; the mass of the crushed citrus is 6-12% of the mass of the fresh tea tree leaves; controlling the water loss rate of fresh tea tree leaves to be 35-45%;

3) de-enzyming the tea leaves subjected to the spreading and the crushed oranges obtained in the step 2) to obtain de-enzymed tea leaves; the mass of the crushed citrus is 6-12% of the mass of the fresh tea tree leaves;

4) kneading the tea leaves subjected to enzyme deactivation obtained in the step 3) for 30-50 min to obtain kneaded tea leaves;

5) drying the rolled tea leaves obtained in the step 4) at 50-60 ℃ for 100-150 min to obtain tea leaves with the water content of less than 10%, and spreading for cooling to obtain primarily dried tea leaves;

6) re-drying the primarily-dried tea leaves obtained in the step 5) at 90-100 ℃ for 1-2 h to enable the water content of the tea leaves to be 5-6% to obtain summer and autumn green tea.

Preferably, the citrus fruit comprises a citrus green, a citrus lemon, a citrus grandis or a citrus red.

Preferably, the citrus fruit is a heavy-flavor citrus fruit having a high content of non-volatile components including flavonoids.

Preferably, the citrus processing by-products comprise citrus pulp, citrus peel, citrus extract, or citrus bio-enzymes.

Preferably, the tea variety collected from the fresh leaves of tea tree in the step 2) comprises: longjing 43 or chinese tea 108.

Preferably, the raw materials of the fresh tea tree leaves in the step 2) comprise: one bud with two leaves and/or two leaves with the same tenderness.

Preferably, the water-removing in step 3) comprises pot-type water-removing or steam-type water-removing.

Preferably, the pot-type enzyme deactivation comprises the following steps:

deactivating the tea leaves subjected to the spreading in the step 2) in a deactivation machine at the temperature of 180-230 ℃ to obtain deactivated primary tea; deactivating the crushed citrus obtained in the step 1) in a deactivation machine at 120-180 ℃ to obtain deactivated citrus; mixing the de-enzymed primary tea and the de-enzymed citrus, piling for 3-5 min, spreading for cooling, and ventilating for 2-4 h to obtain de-enzymed tea;

the mass of the citrus added after de-enzyming is 8-12% of the mass of the de-enzyming primary tea.

Preferably, the steam type enzyme deactivation comprises the following steps:

adding the crushed oranges obtained in the step 1) with the mass percentage of 5-10% of the fresh tea leaves in the tea leaves subjected to spreading green in the step 2), deactivating the green for 2-3 min by using steam, adding the crushed oranges obtained in the step 1) with the mass percentage of 6-10% of the fresh tea leaves in the tea trees, piling for 3-5 min, spreading for cooling, and ventilating for 2-4 h to obtain the tea leaves subjected to green-removing.

The invention also provides summer and autumn green tea prepared by the preparation method in the technical scheme.

The invention provides a preparation method of summer and autumn green tea with reduced bitter taste, reduced fruity flavor and improved quality. The invention provides a novel processing method of composite tea of green tea mixed with citrus (processing by-product), which is characterized in that pollution-free green tea suitable for product planting is used, the citrus (processing by-product) is used as a raw material, fresh leaves suitable for tea tree variety are selected to be spread, de-enzymed, kneaded and dried together with citrus (processing by-product), so that the prepared composite tea of green tea mixed with citrus processing by-product (summer and autumn green tea) is fragrant and fragrant in fruit flavor, the flavonoid functional component content is higher, the prepared dry tea is fragrant and durable in brewing effect, and the taste is stronger, more mellow, more fresh and more astringent than that of the traditional summer and autumn green tea. The preparation method can be used for industrial production, does not need a large amount of manpower to manually dig pulp, and has short time consumption (the time is kept synchronous with tea processing); part of the crushed oranges are added together after being picked from the fresh tea tree leaves, and oranges (processing byproducts) are added in different modes and different quantities in different links of green tea processing for synergistic processing, so that the green tea and the oranges have sufficient synergistic reaction on flavor components and functional components, and the prepared green tea-orange product reaches 1+1>2 in flavor and function; the invention fully and reasonably utilizes the summer and autumn tea resources and the citrus processing byproducts, and improves the economic benefit. Specifically, the preparation method of the invention has the following beneficial effects:

1. the summer and autumn green tea obtained by the preparation method is different from the traditional summer and autumn green tea, has unique fragrant fruit aroma, does not have the bitter taste of the summer and autumn green tea, has high content of flavonoid functional components, is not common in the market green tea, mostly fills citrus pulp removed and then fills the citrus pulp into finished tea to peel, is only simply blended, and is not optimal in combination of aroma and taste of tea and citrus, and the composite tea of the summer and autumn green tea mixed with citrus (processing by-product) has strong fruit aroma, mellow taste, health preservation and simple preparation, can be continuously and industrially produced, and has wide market;

2. according to the preparation method, the fresh tea tree leaves and the crushed oranges (processing byproducts) are simultaneously mixed and processed, in the withering process, dominant biological enzyme in the citrus processing byproducts carries out enzymatic catalysis on the tea leaves, the synthesis of functional components such as flavonoid in the tea leaves is promoted, meanwhile, volatile components in the citrus processing byproducts have an exogenous induction effect on the fresh tea tree leaves, the synthesis of a large amount of secondary metabolites in the tea leaves is stimulated, and the final quality characteristics of strong fruit aroma and strong taste of the composite tea are favorably formed;

3. when the green tea and citrus mixed tea is processed, the existing natural citrus processing byproducts are fully utilized for processing, so that the aroma and the taste of the green tea are improved, the content of functional components such as flavonoid and the like after the processed green tea and citrus composite tea is brewed is high, the aroma of the fruit is strong, the aroma of the fruit and the tea is fused, the taste is fresh and mellow, the citrus processing byproducts are fully utilized, and the comprehensive economic benefits of the tea and the citrus are improved.

Drawings

FIG. 1 is a diagram of citrus fruits (example green citrus) and processing byproducts provided by the present invention;

FIG. 2 is a GC-ToFMS mass spectrum of analysis of volatile components in the green/red oranges provided in examples 1 and 2 of the present invention;

fig. 3 is a mass spectrum of volatile components GC × GC-ToFMS in pomelo provided in example 3 of the present invention;

FIG. 4 is a GC-ToFMS mass spectrum of analysis of volatile components in lemon provided in example 4 of the present invention;

FIG. 5 is a mass spectrum of an LC-QQQMS for analyzing flavonoid components in the green/red mandarin oranges provided in examples 1 and 2 of the present invention;

FIG. 6 is a mass spectrum of LC-QQMS for analyzing flavonoid components in pomelo provided in example 3 of the present invention;

FIG. 7 is a mass spectrum of an LC-QQMS for analyzing flavonoid components in lemon provided in example 4 of the present invention;

fig. 8 is a process flow diagram of pan-fired green tea mixed citrus (example of citrus reticulata) fruits and their processing byproducts provided in embodiment 1 of the present invention;

fig. 9 is a process flow diagram of fruits such as green tea steaming mixed citrus (example of citrus reticulata) and their processing byproducts according to embodiment 2 of the present invention;

fig. 10 is a mass spectrum of volatile components in pan-fired green tea mixed citrus (processing by-product) composite tea provided in example 1 of the present invention;

fig. 11 is a mass spectrum of volatile components in the steamed green tea mixed citrus (processing by-product) composite tea provided in example 2 of the present invention;

fig. 12 is a mass spectrum of analysis of flavonoid components in the pan-fired green tea mixed citrus processing byproduct composite tea provided in example 1 of the present invention;

fig. 13 is a mass spectrum of analysis of flavonoid components in the composite tea produced by processing the green-steamed green tea and citrus according to example 2 of the present invention;

fig. 14 shows the evaluation of the comprehensive flavor of the novel composite tea of the conventional green tea of the present invention and the citrus (processing by-product) mixed green tea of the present invention.

Detailed Description

The invention provides a preparation method of summer and autumn green tea with reduced bitter taste and improved fruit flavor quality, which comprises the following steps:

1) crushing the citrus processing by-products to obtain crushed citrus;

2) mixing fresh tea tree leaves with the crushed oranges obtained in the step 1), spreading, and carrying out withering treatment at the temperature of 20-25 ℃ for 2-5 hours to obtain tea leaves subjected to spreading; the mass of the crushed citrus is 6-12% of the mass of the fresh tea tree leaves; controlling the water loss rate of fresh tea tree leaves to be 35-45%;

3) de-enzyming the tea leaves subjected to the spreading and the crushed oranges obtained in the step 2) to obtain de-enzymed tea leaves; the mass of the crushed citrus is 6-12% of the mass of the fresh tea tree leaves;

4) kneading the tea leaves subjected to enzyme deactivation obtained in the step 3) for 30-50 min to obtain kneaded tea leaves;

5) drying the rolled tea leaves obtained in the step 4) at 50-60 ℃ for 100-150 min to obtain tea leaves with the water content of less than 10%, and spreading for cooling to obtain primarily dried tea leaves;

6) re-drying the primarily-dried tea leaves obtained in the step 5) at 90-100 ℃ for 1-2 h to enable the water content of the tea leaves to be 5-6% to obtain summer and autumn green tea.

The invention crushes the citrus processing by-products to obtain the crushed citrus. In the present invention, the citrus fruit includes citrus tangerines, lemons, grapefruits or tangerines. In the present invention, the citrus fruit is a citrus fruit having a strong aroma and a high content of non-volatile components including flavonoids. The method for identifying the aroma is not particularly limited, and a conventional identification method can be adopted. As in the present invention, the method for identifying a rich aroma preferably comprises the steps of: selecting citrus fruit peels (including green oranges, lemons, pomelos, red oranges and the like), removing pulp, drying the peels at low temperature (55-70 ℃), carrying out sensory evaluation by 5-7 sensory evaluation experts, and selecting citrus varieties with strong fragrance. The method for determining the non-volatile components is not particularly limited, and the citrus with high content of non-volatile components (mainly comprising functional components such as flavonoids) can be analyzed by a metabonomics analysis method known by the technicians in the field, such as UHPLC-QToFMS metabonomics analysis. In the present invention, the citrus processing by-products include citrus pulp, citrus peel, citrus extract, or citrus bio-enzyme, and the citrus pulp and citrus peel are preferably products remaining from citrus-related processing facilities. In the present invention, the citrus processing by-products preferably include fruit drops and intermediate fruits of citrus fruit plantation sites. The method for crushing the citrus is not particularly limited, and the method for crushing the processing byproducts such as pulp or peel and the like, which is well known by the technical personnel in the field, can be adopted. FIG. 1 is a graph of citrus fruit (example green citrus) and processing byproducts, wherein A is small green citrus fruit of various sizes; b is green orange pulp; c is green orange peel.

After the crushed oranges are obtained, mixing fresh tea tree leaves with the crushed oranges, spreading, and carrying out withering treatment at the temperature of 20-25 ℃ for 2-5 hours to obtain tea leaves after spreading; the mass of the crushed citrus is 6-12% of the mass of the fresh tea tree leaves; the water loss rate of fresh tea leaves is controlled to be 35-45%. The present invention preferably mixes freshly picked fresh tea plant leaves immediately with the citrus after crushing. In the present invention, the withering treatment is more preferably 22 ℃ for 3 hours. In the invention, the addition amount of the crushed citrus is more preferably 7-8% of the mass of the fresh tea leaves. In the invention, the tea variety collected from the fresh tea leaves comprises the following components: longjing 43 or chinese tea 108. In the invention, the raw materials of the fresh tea tree leaves comprise: one bud with two leaves and/or two leaves with the same tenderness. In the invention, the spreading thickness is preferably 0.5-1 cm, and the fresh tea tree leaves and the crushed orange mixture are preferably spread uniformly. In the invention, the water loss rate of the fresh tea tree leaves is more preferably controlled to be 38-42%.

After the spread tea leaves are obtained, the spread tea leaves and the crushed oranges are subjected to enzyme deactivation to obtain enzyme deactivated tea leaves; the mass of the crushed citrus is 6-12% of the mass of the fresh tea leaves, and the mass of the crushed citrus is preferably 7-10%. The green removing time of the invention is preferably judged according to the green removing degree of the fresh green tea leaves, when the buds and leaves of the fresh green tea leaves lose luster, dark green at night, soft in leaf quality and slightly curled, the fresh green tea leaves are held by hands to form clusters, and the clusters have viscosity and are not easy to disperse, thus completing the green removing. In the invention, the water-removing comprises pot-type water-removing or steam-type water-removing. In the invention, the pot-type enzyme deactivation comprises the following steps: the tea leaves after being spread are subjected to fixation in a fixation machine at the temperature of 180-230 ℃ to obtain primary fixation tea, preferably, the tea leaves after being spread are added when the temperature of the fixation machine reaches over 180 ℃, and the temperature of water added is increased gradually; the crushed oranges are de-enzymed in a de-enzyming machine at the temperature of 120-180 ℃ to obtain the de-enzymed oranges, the crushed oranges are preferably added when the temperature of the de-enzyming machine reaches above 120 ℃, and the adding amount is preferably gradually increased along with the temperature rise; mixing the de-enzymed primary tea and the de-enzymed citrus, piling for 3-5 min, preferably piling while the mixture is hot, spreading for cooling, and ventilating for 2-4 h to obtain de-enzymed tea leaves, wherein the spread thickness is preferably 2-3 cm, and the ventilating place is preferably a cool ventilating place; the mass of the citrus added after de-enzyming is 8-12% of the mass of the de-enzyming primary tea. The type of the green removing machine is not specially limited, and the conventional tea green removing machine known by the technical personnel in the field can be adopted, such as a Jiayou brand 6CWC-90B liquefied gas tea green removing machine. In the invention, the steam type de-enzyming comprises the following steps: adding crushed oranges with the mass percentage of 5-10% of the mass of the fresh tea leaves into the tea leaves after being spread for deactivation of enzymes by steam for 2-3 min, adding the crushed oranges with the mass percentage of 6-10% of the mass of the fresh tea leaves, more preferably 8%, piling for 3-5 min, preferably piling while hot, spreading for cooling, and ventilating for 2-4 h to obtain the tea leaves after deactivation of enzymes. The method is preferably spread and cooled for 15min, and is preferably spread and cooled to a thickness of 2-3 cm. The invention is preferably uniformly spread in a cool and ventilated place for ventilation.

After the tea leaves are obtained after de-enzyming, the tea leaves after de-enzyming are rolled for 30-50 min to obtain the rolled tea leaves. The rolling of the invention can lead the tea leaves after the water-removing to be strip-shaped. In the invention, the rolling rate of the rolled tea leaves is preferably 65-80%, and more preferably 75%. The rolling operation is not particularly limited, and the rolling operation can be carried out by adopting a conventional rolling method. The rolling of the invention can fully fuse the tea and the citrus processing by-products in flavor, and the rolled tea is preferably deblocked and screened.

After the rolled tea leaves are obtained, the rolled tea leaves are dried at 50-60 ℃ for 100-150 min to obtain tea leaves with the water content of less than 10%, and the tea leaves are spread for cooling to obtain primarily dried tea leaves. More preferably, the initial baking is carried out at 55 ℃.

After the tea leaves are primarily dried, the primarily dried tea leaves are secondarily dried for 1-2 hours at 90-100 ℃ to ensure that the water content of the tea leaves is 5-6% to obtain the summer and autumn green tea. The obtained summer and autumn green tea is rich in fruity flavor, remarkable in fruity flavor in tea soup and mellow in taste.

The invention comprehensively utilizes summer and autumn tea resources and oranges (processing byproducts), improves the traditional green tea processing technology, adds a proper amount of oranges (processing byproducts) at different stages, carries out synergistic processing and dries to prepare the green tea-orange composite tea (summer and autumn green tea). The preparation method can be used for preparing the green tea and citrus compound tea product with unique aroma and high flavone content, and compared with the traditional green tea which is not processed together, the content of limonene and myrcene in the prepared tea accounts for more than 32-45% of the total volatile components; the content of flavonoid functional components is remarkably increased compared with that of the traditional green tea, wherein a plurality of flavonoid components are added in the tea leaves, and the content of other main components such as tea polyphenol, theanine, caffeine and the like is unchanged. The processing method is economical and applicable, has low cost, improves the quality of the green tea and citrus composite tea, obviously improves the bitter taste of the summer and autumn green tea, and has more mellow taste.

The invention also provides summer and autumn green tea prepared by the preparation method in the technical scheme.

The following embodiments are provided to further describe in detail the summer and autumn green tea preparation method with reduced bitterness and improved fruity flavor and quality and the prepared summer and autumn green tea, and the technical solutions of the present invention include, but are not limited to, the following embodiments.

Example 1

(1) Selecting the variety of green oranges/red oranges with strong fragrance: selecting fallen fruits and intermediate fruits of the green tangerine/red tangerine varieties, removing the pulps, drying the peels at low temperature (55-70 ℃), carrying out sensory evaluation by 5-7 sensory evaluation experts, and selecting the green tangerine/red tangerine varieties with strong fragrance;

(2) high flavonoid content green/red citrus: carrying out LC-QQMS metabonomics analysis on the green oranges/red oranges with strong fragrance selected in the step (1), and selecting the green oranges/red oranges with high flavonoid component content;

(3) selecting a variety of green orange/red orange processing by-products to obtain: screening fallen fruits and intermediate fruits in a main planting base of the green oranges/red oranges, collecting waste peels in processing enterprises related to the green oranges/red oranges, and crushing the waste peels for later use;

(4) picking fresh tea leaves: picking one bud, two leaves and three leaves of tea trees such as Longjing tea 43 and Zhongcha tea 108 in summer and autumn, and taking the leaves with the same tenderness as raw materials;

(5) spreading green: uniformly spreading the fresh tea tree leaves obtained in the step (4) in a tea leaf spreading groove for 3h withering treatment, controlling the temperature of equipment at 20-25 ℃, uniformly mixing, adding the crushed green/red citrus peel obtained in the step (3), wherein the adding proportion is 8% of the weight of the fresh leaves, and the water loss rate of the fresh green tea leaves is controlled at 42%;

(6) pot-type de-enzyming: putting the fresh tea leaf mixed green tangerine/red tangerine (processing by-product) spread in place in the step (5) into a fixation machine, putting the fresh green tea leaves into the fixation machine when the temperature of the fixation machine is 230 ℃, wherein the leaf adding amount is gradually increased along with the rising of the temperature; and (4) putting the crushed green/red citrus peel in the step (3) into a de-enzyming machine, putting the crushed green/red citrus peel into the de-enzyming machine when the temperature of the de-enzyming machine is 160 ℃, and gradually increasing the leaf adding amount along with the rising of the temperature.

(7) Cooling and moisture regaining: adding a proper amount of green tea fresh leaves and green/red citrus (processing by-products) mixed tea after de-enzyming again, crushing the crushed green/red citrus peel, piling for 5min while the green/red citrus mixed tea is hot, placing the green/red citrus peel in a cool and ventilated environment for cooling for 15min, and then uniformly spreading the green/red citrus peel in a cool and ventilated place for 2-4 h at the thickness of 2-3 cm.

(8) And (3) light rolling: and putting the moisture regaining leaves into a rolling machine to be rolled for 30min so that the moisture regaining leaves are strip-shaped, the tea leaves and green/red oranges (processing byproducts) are fully fused in flavor, rolling leaves are obtained after the moisture regaining leaves are rolled, and deblocking and screening the rolling leaves.

(9) Primary baking: drying the green tea mixed green tangerine/red tangerine processing by-products obtained in the step (8), drying for 120min at a lower drying temperature of 55 ℃, and drying the tea with the water content less than 10% after primary drying to obtain green tea mixed green tangerine/red tangerine processing by-products composite raw tea, and then spreading for cooling;

(10) and (3) fragrance extraction: and (4) carrying out secondary firing on the tea in the step (10) at the temperature of 95 ℃ for 1.5h, and controlling the water content of the dried tea after secondary drying to be 5-6% to obtain the green tea mixed green tangerine/tangerine processing byproduct composite tea.

The novel composite tea (roasted) prepared by the invention has strong fruit fragrance, fresh and mellow taste, and high flavonoid functional component content, and combines the fruit fragrance with the fragrance of green tea mixed green tangerine/tangerine (processing by-products). Fig. 1 shows a processing flow chart of pan-fired green tea mixed citrus (example of citrus reticulata) fruits and processing byproducts thereof according to embodiment 1 of the present invention. The analysis GC of volatile components in the green/red oranges is shown in a GC-ToFMS mass spectrum, the result shows that citrus dominant aromatic compounds (fruit aroma contribution components such as limonene, myrcene and the like) are concentrated in the spectrum for 8-16 min, and the higher the luminance in the spectrum is, the higher the proportion of the compounds is; analysis of flavonoid content in green/red oranges LC-QQQMS mass spectra as shown in fig. 5, identified more than 30 dominant flavonoid components, which are specifically listed in the following composition table. The mass spectrum of the volatile component analysis in the pan-fired green tea mixed citrus (processing by-product) composite tea provided in example 1 is shown in fig. 10, and the result shows that the citrus (pan-fired) green tea prepared in example 1 of the present invention has strong fruit flavor (mainly due to the high content ratio of limonene to myrcene), and the aroma quality of the tea is improved. An analysis mass spectrogram of flavonoid components in the pan-fired green tea mixed citrus processing byproduct composite tea provided in example 1 is shown in fig. 12, and as can be seen from fig. 12, bioactive flavonoid components such as hesperetin, nobiletin, hesperetin, and rutin are significantly increased, so that the quality of the tea is improved.

Example 2

(1) Selecting the variety of green oranges/red oranges with strong fragrance: selecting fallen fruits and intermediate fruits of the green tangerine/red tangerine varieties, removing the pulps, drying the peels at low temperature (55-70 ℃), carrying out sensory evaluation by 7 sensory evaluation experts, and selecting the green tangerine/red tangerine varieties with strong fragrance;

(2) high flavonoid content green/red citrus: carrying out LC-QQMS metabonomics analysis on the green oranges/red oranges with strong fragrance selected in the step (1), and selecting the green oranges/red oranges with high flavonoid component content;

(3) selecting a variety of green orange/red orange processing by-products to obtain: screening fallen fruits and intermediate fruits in a main planting base of the green oranges/red oranges, collecting waste peels in processing enterprises related to the green oranges/red oranges, and crushing the waste peels for later use;

(4) picking fresh tea leaves: picking one bud, two leaves and three leaves of tea trees such as Longjing tea 43 and Zhongcha tea 108 in summer and autumn, and taking the leaves with the same tenderness as raw materials;

(5) spreading green: uniformly spreading the fresh tea tree leaves obtained in the step (4) in a tea leaf spreading groove for 3h withering treatment, controlling the temperature of equipment at 20-25 ℃, uniformly mixing, adding the crushed green/red citrus peel obtained in the step (3), wherein the adding proportion is 8% of the weight of the fresh leaves, and the water loss rate of the fresh green tea leaves is controlled at 35-45%;

(6) steam de-enzyming: collecting the fresh tea leaf mixed green tangerine or red tangerine (processing by-products) spread in place in the step (5), adding 7% of the weight of the fresh tea leaf mixed green tangerine or red tangerine (processing by-products) again, and putting the mixture into a steam kettle for deactivation of enzymes for 3 min;

(7) (hot) piling: adding a proper amount of crushed green orange/red orange peel into the green tea fresh leaves and green orange/red orange (processing by-products) mixed tea after deactivation of enzymes, piling for 3min while the green orange/red orange peel is hot, placing the green orange/red orange peel in a cool and ventilated environment for cooling for 15min, and then uniformly spreading the green orange/red orange peel in the cool and ventilated place for 2-4 h at the thickness of 2-3 cm.

(8) And (3) light rolling: and putting the moisture regaining leaves into a rolling machine to be rolled for 30min so that the moisture regaining leaves are strip-shaped, the tea leaves and green/red oranges (processing byproducts) are fully fused in flavor, rolling leaves are obtained after the moisture regaining leaves are rolled, and deblocking and screening the rolling leaves.

(9) Primary baking: drying the green tea mixed green tangerine/red tangerine processing by-products obtained in the step (8), drying for 125min at a lower drying temperature of 55 ℃, and drying the tea with the water content less than 10% after primary drying to obtain green tea mixed green tangerine/red tangerine processing by-products composite raw tea, and then spreading for cooling;

(10) and (3) fragrance extraction: and (4) carrying out secondary firing on the tea in the step (10) at the temperature of 95 ℃ for 1.5h, and controlling the water content of the dried tea after secondary drying to be 5-6% to obtain the green tea mixed green tangerine/tangerine processing byproduct composite tea.

The novel composite tea prepared by the invention has strong fruit fragrance, thick taste without bitterness, strong aftertaste, obvious fruit fragrance and chestnut fragrance in tea soup and high flavonoid functional component content. A processing flow chart of the steamed green tea mixed citrus (example of the citrus reticulata) fruits and the processing byproducts thereof provided in example 2 is shown in fig. 9. The analysis GC of volatile components in the green/red oranges is shown in a GC-ToFMS mass spectrum, the result shows that citrus dominant aromatic compounds (fruit aroma contribution components such as limonene, myrcene and the like) are concentrated in the spectrum for 8-16 min, the higher the illumination degree in the spectrum shows that the compound proportion is higher, the result shows that the citrus dominant aromatic compounds (fruit aroma contribution components such as limonene, myrcene and the like) are concentrated in the spectrum for 8-16 min, and the higher the illumination degree in the spectrum shows that the compound proportion is higher; analysis of flavonoid content in green/red oranges LC-QQQMS mass spectra as shown in fig. 5, identified more than 30 dominant flavonoid components, which are specifically listed in the following composition table. As shown in fig. 11, the mass spectrum of volatile components in the green tea mixed with citrus (processing by-product) composite tea provided in example 2 shows that the citrus (green tea) green tea has a strong fruit flavor (mainly due to the high content ratio of myrcene, limonene, phellandrene, etc.), and the flavor quality of the tea is improved. An analysis mass spectrogram of flavonoid components in the green-steaming green tea mixed with citrus processing byproduct composite tea provided in the embodiment 2 is shown in fig. 13, and the bioactive flavonoid components such as hesperetin (increased by nearly 3 times), hesperetin (increased by 70 times), narirutin (increased by 900 times) and the like are remarkably increased, so that the tea product is improved.

Example 3

(1) Selecting the variety of the pomelo with strong fragrance: selecting dropped fruits and intermediate fruits of grapefruit varieties, removing pulp, drying peels at low temperature (55-70 ℃), carrying out sensory evaluation by 5-7 sensory evaluation experts, and selecting the grapefruit varieties with strong fragrance;

(2) grapefruit with high flavonoid content: performing LC-QQMS metabonomics analysis on the pomelos with strong fragrance selected in the step (1), and selecting the pomelos with high flavonoid component content;

(3) obtaining a grapefruit processing byproduct of a selected variety: screening dropped fruits and intermediate fruits in a main shaddock planting base, collecting waste peels in relevant shaddock processing enterprises, and crushing the waste peels for later use;

(4) picking fresh tea leaves: picking one bud, two leaves and three leaves of tea trees such as Longjing tea 43 and Zhongcha tea 108 in summer and autumn, and taking the leaves with the same tenderness as raw materials;

(5) spreading green: uniformly spreading the fresh tea tree leaves obtained in the step (4) in a tea leaf spreading groove for withering for 3.5 hours, controlling the temperature of equipment to be 20-25 ℃, uniformly mixing, adding the crushed shaddock peel obtained in the step (3), wherein the adding proportion is 8% of the weight of the fresh tea leaves, and the water loss rate of the fresh green tea leaves is controlled to be 38%;

(6) steam de-enzyming: collecting the fresh tea leaf mixed pomelo (processing by-product) spread in place in the step (5), adding the fresh tea leaf mixed pomelo (processing by-product) accounting for 7% of the weight of the fresh tea leaf, and putting the mixture into a steam kettle for deactivation of enzymes for 2 min;

(7) (hot) piling: adding a proper amount of crushed pomelo peel into the blanched fresh green tea and pomelo (processing by-product) mixed tea again, piling for 3min while the tea is hot, placing the tea in a shady and ventilated environment, spreading for cooling for 15min, and uniformly spreading the tea in the shady and ventilated place for 3h at the thickness of 2-3 cm.

(8) And (3) light rolling: putting the moisture regaining leaves into a rolling machine, rolling for 25min to enable the moisture regaining leaves to be strip-shaped, enabling tea leaves and grapefruit (processing byproducts) to be fully fused in flavor, obtaining rolled leaves after the moisture regaining leaves are rolled, deblocking and screening the rolled leaves.

(9) Primary baking: drying the green tea mixed grapefruit processing by-products obtained in the step (8), drying for 120min at a low drying temperature of 55 ℃, drying the primarily dried tea until the water content is less than 10%, obtaining green tea mixed grapefruit processing by-products composite tea raw tea, and then spreading for cooling;

(10) and (3) fragrance extraction: and (4) re-firing the tea in the step (10) at the temperature of 95 ℃ for 1.5h, and controlling the water content of the dried tea after re-drying to be 5-6% to obtain the green tea mixed grapefruit processing byproduct composite tea.

The novel composite tea prepared by the invention has strong fruity aroma, thick taste, no bitterness and strong aftertaste, the fruity aroma of the grapefruit and the chestnut aroma of the steamed green tea are obvious and better fused, and the flavonoid functional component content is high. The mass spectrum of GC × GC-ToFMS of the volatile component analysis in the grapefruit provided in example 3 is shown in fig. 3, and the citrus (steamed green) green tea has a strong fruit aroma (mainly due to the high content ratio of myrcene, limonene, phellandrene and the like), so that the aroma quality of the tea is improved.

Fig. 6 shows mass spectrograms of LC-qqms for analyzing flavonoid components in pomelo, which are provided in example 3, and the bioactive flavonoid components such as hesperetin (increased by nearly 3 times), hesperetin (increased by 70 times), and narirutin (increased by 900 times) are significantly increased, so that the quality of tea leaves is improved.

Example 4

(1) Selecting the variety of the lemon with strong fragrance: selecting fallen fruits and intermediate fruits of lemon varieties, removing pulp, drying peels at low temperature (55-70 ℃), carrying out sensory evaluation by 6 sensory evaluation experts, and selecting the lemon varieties with strong fragrance;

(2) lemon with high flavonoid content: performing LC-QQMS metabonomics analysis on the lemon with strong fragrance selected in the step (1), and selecting the lemon with high flavonoid component content;

(3) selecting a variety of lemon processing byproducts to obtain: screening fruit drop and intermediate fruit in a main lemon planting base, collecting waste peel in lemon-related processing enterprises, and crushing for later use;

(4) picking fresh tea leaves: picking one bud, two leaves and three leaves of tea trees such as Longjing tea 43 and Zhongcha tea 108 in summer and autumn, and taking the leaves with the same tenderness as raw materials;

(5) spreading green: uniformly spreading the fresh tea tree leaves obtained in the step (4) in a tea leaf spreading groove for 3h withering treatment, controlling the temperature of equipment at 20-25 ℃, uniformly mixing, adding the crushed lemon peel obtained in the step (3), wherein the adding proportion is 8% of the weight of the fresh leaves, and the water loss rate of the fresh green tea leaves is controlled at 35%;

(6) pot-type de-enzyming: putting the fresh tea leaf mixed lemons (processing byproducts) spread in place in the step (5) into a de-enzyming machine, and putting the fresh green tea leaves into the de-enzyming machine when the temperature of the de-enzyming machine is 230 ℃, wherein the leaf adding amount is gradually increased along with the temperature rise; and (4) putting the crushed lemon peels in the step (3) into a fixation machine, putting the crushed lemon peels into the fixation machine when the temperature of the fixation machine is 160 ℃, and gradually increasing the leaf feeding amount along with the temperature rise.

(7) Cooling and moisture regaining: adding a proper amount of deactivated and crushed lemon peel into the deactivated mixed tea of the fresh green tea leaves and the lemons (processing byproducts), piling for 5min while the mixed tea is hot, placing the mixed tea in a cool and ventilated environment for cooling for 15min, and uniformly spreading the mixed tea in a cool and ventilated place for 2h at the thickness of 2-3 cm.

(8) And (3) light rolling: putting the moisture regaining leaves into a rolling machine, rolling for 30min to enable the moisture regaining leaves to be strip-shaped, enabling the tea leaves and the lemons (processing byproducts) to be fully fused in flavor, obtaining rolled leaves after the moisture regaining leaves are rolled, deblocking and screening the rolled leaves.

(9) Primary baking: drying the green tea and lemon mixed processing by-product obtained in the step (8), drying for 120min at a low drying temperature of 55 ℃, drying the tea after primary drying until the water content of the dried tea is less than 10%, obtaining green tea and lemon mixed processing by-product composite raw tea, and then spreading for cooling;

(10) and (3) fragrance extraction: and (4) carrying out secondary firing on the tea in the step (10) at the temperature of 95 ℃ for 2h, and controlling the water content of the dried tea after secondary firing to be 5-6% to obtain the green tea and lemon mixed processing byproduct composite tea.

The novel composite tea prepared by the invention has strong fruit fragrance, fresh and mellow taste, the lemon fragrance is fused with the green tea fragrance, and the flavonoid functional component content is high. The mass spectrum of volatile components GC-ToFMS in lemon provided in example 4 is shown in FIG. 4, and the lemon tea has strong fragrance (mainly due to the high content ratio of limonene to myrcene), and the fragrance quality of the tea is improved. An LC-QQQMS mass spectrum of analysis of flavonoid components in lemon provided in example 4 is shown in fig. 7, and bioactive flavonoid components such as hesperetin, nobiletin, hesperetin, and narirutin in citrus green tea are significantly increased, thereby improving tea quality.

Compared with the traditional green tea memorability and sensory evaluation, the novel composite tea comprehensive flavor evaluation sensory evaluation radar chart of the traditional green tea and the green tea mixed citrus (processing by-product) is shown in fig. 14, wherein the right legend sequentially shows the traditional green tea from top to bottom, and is mainly characterized by rich flavor; the citrus processing by-product is mainly characterized in that the soup has fruit fragrance, and the fruit fragrance is obvious when the citrus processing by-product is dried and smelled; the steamed green tea and citrus compound tea is mainly characterized in that tea aroma and fruit aroma are well fused, tea soup is rich and mellow in taste and free of bitter feeling, and the fruit aroma in the tea soup is rich; the pan-fired citrus compound tea is mainly characterized in that tea aroma and fruit aroma are well fused, the strong chestnut aroma of tea is not covered by the fruit aroma, and tea soup is rich and mellow in taste and free of bitter.

Table 1 is a table typically representing the dominant volatile ingredients in citrus fruits (including green/red mandarin orange, lemon, grapefruit); as can be seen from Table 1, the limonene content of the citrus fruits is the highest and can reach 45-60%, and the limonene content is a main contribution component of the citrus fragrance, and the citral content is higher in the lemons and is a main contribution component of the lemon fragrance. Table 2 shows flavonoid ingredient tables of three main citrus fruits, i.e., green/red citrus, lemon and grapefruit; as can be seen from table 2, the citrus fruits have a very high relative content of specific citrus flavonoids such as hesperetin, nobiletin, sinensetin, hesperidin, naringin, rutinoside, and the like. Table 3 shows the dominant volatile components in the novel composite tea of traditional green tea (left) and roasted green tea mixed citrus (processing by-product); as can be seen from Table 3, compared with the aroma components in the traditional green tea, the limonene and myrcene in the novel pan-fired green tea and citrus compound tea accounts for about 50 percent and are the main contribution components of the strong fruit aroma in the finished tea. Table 4 shows the dominant volatile components in the novel composite tea of citrus (by-product of processing) mixed with conventional green tea (left) and green tea (steamed); as can be seen from table 4, compared with the aroma components in the traditional green tea, the limonene and myrcene in the novel pan-fired green tea and citrus composite tea accounts for about 70%, and the novel pan-fired green tea and citrus composite tea is a main contribution component for the full-bodied fruit aroma in the finished tea and the fruit aroma in the tea soup. Table 5 shows the content of the dominant flavonoids in the conventional green tea and the citrus fruit-containing composite tea obtained by processing the green tea and the steamed and roasted green tea; as can be seen from table 5, compared with flavonoid components in traditional green tea, the relative content increase of advantageous flavonoid components such as hesperetin (increased by about 3 times), hesperetin (increased by about 70 times), nobiletin, narirutin (increased by about 900 times), hesperidin (increased by more than 1000 times), neohesperidin (increased by about 70 times) and the like in the novel compound tea of citrus green tea is very significant, and the quality of the novel compound tea can be greatly improved.

Table 1 typically represents the list of dominant volatile ingredients in citrus fruits (including mandarin/tangerine, lemon, grapefruit)

Note: the volatile components in 5 citrus fruits in the results are analyzed by advanced GC-ToFMS metabonomics means, so RT is obtained¹Representing the first dimension retention time, RT²Representing the second dimension retention time.

TABLE 2 ingredient table of flavonoid in three main citrus fruits including green citrus/red citrus, lemon and grapefruit

TABLE 3 dominant volatile component table in novel composite tea of mixed orange (processing by-product) of traditional green tea (left) and (pan-fired) green tea

TABLE 4 table of dominant volatile components in the novel composite tea of mixed citrus (processing by-product) of traditional green tea (left) and green tea (steamed green)

NO .	Traditional (steamed) green tea	Percentage of (％)	(steamed) Green tea Mixed Citrus (processing by-product) Material) novel composite tea	Percentage of (％)
					1	3-methyl-butyraldehyde	11.56	Myrcene	51.25
2	2-methyl-butyraldehyde	8.89	Limonene	18.21
					3	(E) -4, 8-dimethylnonan-1, 3, 7-trienes	7.55	(Z) -3, 7-dimethyl-1, 3, 6-octatriene	5.73
4	Linalool	5.98	D-limonene	5.37
					5	Limonene	4.59	1-methyl-3-1- (methylethyl) -benzene	2.80
6	2,2,4,6, 6-pentamethyl-heptanes Alkane (I) and its preparation method	3.21	Undecane	0.67
					7	He hexenal	3.06	β -phellandrene	1.54
8	2-pentyl-furans	2.65	Nonanal	1.90
					9	β -phellandrene	2.28	Pinene	2.63
10	Z, E- α -farnesene	2.27	Terpinenes	0.94
					11	2-methyl-3-penten-2-one	2.21	2-Pentylfuran	0.22
12	β myrcene	2.17	Dodecane	0.25
					13	Benzyl alcohol	1.89	Salicylic acid methyl ester	0.07
14	1-pentanol	1.85	Decane	0.15
					15	Pentanal	1.75	(E, Z) -2, 6-dimethyl-2, 4, 6-octanetris Alkene(s)	0.41
16	2-pentyl-furans	1.43	Octanal	0.61
					17	1-ethyl-1-H-pyrrolidine	1.27	Heptanal	0.67
18	(Z) -3, 7-dimethyl-1, 3, 6-octatriene	1.18	Copaene	0.48
					19	(Z) -3, 7-dimethyl-1, 3, 6-octatriene	1.14	Benzaldehyde	0.78
20	Octanal	1.08	β myrcene	0.10
					21	Phenylacetaldehyde	1.01	Z, E- α -farnesene	0.18
22			(E, Z) -2, 6-dimethyl-2, 4, 6-octanetris Alkene(s)	0.21

TABLE 5 ingredient table of dominant flavonoids in the compound tea of the conventional green tea and steamed and roasted green tea mixed with citrus processing by-products

Note: in the column for differences, "-" represents a decrease in the substance as compared to the control; "+" represents an increase in the substance compared to the control.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. A preparation method of summer and autumn green tea with reduced bitter taste and improved fruit flavor quality comprises the following steps:

1) crushing the citrus processing by-products to obtain crushed citrus;

2) mixing fresh tea tree leaves with the crushed oranges obtained in the step 1), spreading, and carrying out withering treatment at the temperature of 20-25 ℃ for 2-5 hours to obtain tea leaves subjected to spreading; the mass of the crushed citrus is 6-12% of the mass of the fresh tea tree leaves; controlling the water loss rate of fresh tea tree leaves to be 35-45%;

3) de-enzyming the tea leaves subjected to the spreading and the crushed oranges obtained in the step 2) to obtain de-enzymed tea leaves; the mass of the crushed citrus is 6-12% of the mass of the fresh tea tree leaves;

4) kneading the tea leaves subjected to enzyme deactivation obtained in the step 3) for 30-50 min to obtain kneaded tea leaves;

5) drying the rolled tea leaves obtained in the step 4) at 50-60 ℃ for 100-150 min to obtain tea leaves with the water content of less than 10%, and spreading for cooling to obtain primarily dried tea leaves;

6) re-drying the primarily-dried tea leaves obtained in the step 5) at 90-100 ℃ for 1-2 h to enable the water content of the tea leaves to be 5-6% to obtain summer and autumn green tea.

2. The method of claim 1, wherein the citrus fruit comprises a citrus green, a citrus lemon, a citrus grapefruit, or a citrus red.

3. The method of claim 1, wherein the citrus fruit is a heavy-flavored citrus fruit having a high content of non-volatile components including flavonoids.

4. The method of claim 1, wherein the citrus processing by-products comprise citrus pulp, citrus peel, citrus extract, or citrus bio-enzymes.

5. The method of claim 1, wherein the tea plant variety collected from the fresh leaves of tea plant of step 2) comprises: longjing 43 or chinese tea 108.

6. The preparation method according to claim 1, wherein the raw material of the fresh leaves of the tea tree in the step 2) comprises: one bud with two leaves and/or two leaves with the same tenderness.

7. The method of claim 1, wherein the de-enzyming of step 3) comprises pan de-enzyming or steam de-enzyming.

8. The method of claim 7, wherein the pan-type de-enzyming comprises the steps of:

deactivating the tea leaves subjected to the spreading in the step 2) in a deactivation machine at the temperature of 180-230 ℃ to obtain deactivated primary tea; deactivating the crushed citrus obtained in the step 1) in a deactivation machine at 120-180 ℃ to obtain deactivated citrus; mixing the de-enzymed primary tea and the de-enzymed citrus, piling for 3-5 min, spreading for cooling, and ventilating for 2-4 h to obtain de-enzymed tea;

the mass of the citrus added after de-enzyming is 8-12% of the mass of the de-enzyming primary tea.

9. The method of claim 7, wherein the steam de-enzyming comprises the steps of:

adding the crushed oranges obtained in the step 1) with the mass percentage of 5-10% of the fresh tea leaves in the tea leaves subjected to spreading green in the step 2), deactivating the green for 2-3 min by using steam, adding the crushed oranges obtained in the step 1) with the mass percentage of 6-10% of the fresh tea leaves in the tea trees, piling for 3-5 min, spreading for cooling, and ventilating for 2-4 h to obtain the tea leaves subjected to green-removing.

10. Summer and autumn green tea prepared by the preparation method of any one of claims 1 to 9.

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