CN112471304B - Scenting method of scented tea - Google Patents
Scenting method of scented tea Download PDFInfo
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- CN112471304B CN112471304B CN202011528169.6A CN202011528169A CN112471304B CN 112471304 B CN112471304 B CN 112471304B CN 202011528169 A CN202011528169 A CN 202011528169A CN 112471304 B CN112471304 B CN 112471304B
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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
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Abstract
A scenting method of scented tea comprises the following steps: removing impurities on the mulberry leaves and the roses, respectively spreading and cooling the roses and the mulberry leaves, and removing water on the surfaces of the mulberry leaves and the roses; and B: carrying out freeze drying treatment on the roses; step C: carrying out enzyme deactivation treatment on mulberry leaves; step D: rolling the leaves after enzyme deactivation; and E, step E: drying the twisted mulberry leaves; step F: mixing the dried mulberry leaves and roses, and cellaring; step G: packaging, inspecting and leaving the factory after the cellar is finished; the invention adopts the mulberry leaves and the roses as the raw materials for preparation, the prepared finished product has the beneficial components of the roses and the mulberry leaves to the human body, and can play a better health care effect to the human body, the moisture in the roses is removed through refrigeration and drying, the volatilization loss and the large manual loss of the repeated firing process of the natural aromatic components when the moisture is removed along with high-temperature baking are avoided, and the effective components and the unique fragrance of the roses are ensured not to be lost and the product quality is ensured.
Description
Technical Field
The invention relates to the technical field of tea drink preparation, in particular to a scenting method of scented tea.
Background
Tea is a common beverage in people's life, wherein cellar-made scented tea is a common tea making method in tea processing methods because the finished product has unique fragrance. The rose serving as the tea drink has the effects of regulating qi, relieving depression, soothing liver, strengthening spleen, promoting blood circulation, removing blood stasis, regulating menstruation and relieving pain, and has the effects of revivifying body and mind, refreshing spirit and soothing mood, so that the rose is more applied as a main material or an auxiliary material in the scented tea. In the prior art, fresh roses and dried tea leaves are directly cellared generally, or the dried roses and the tea leaves are mixed for cellaring (in order to ensure that the beneficial components and unique fragrance of the fresh roses are not emitted as far as possible, the drying mode is rarely adopted).
Normal atmospheric temperature drying (drying in the stoving incasement that has the uniform temperature) rose mode owing to have higher temperature in dry rose, can cause some effective component that are of value to the human body of rose inside to scatter and disappear to lead to giving off of its fragrant composition, bring great influence to off-the-shelf taste, consequently its uses has the limitation. Adopt bright rose and the direct cellar for storing things system scented tea of tealeaves, because the moisture of rose can be absorbed to tealeaves after the stoving, consequently need the dry tealeaves of many times of relighting, not only bring inconvenience for operating personnel like this, also increased the energy consumption to in the tealeaves of drying repeatedly, also can lead to giving off of the interior fragrant composition of rose, bring the influence to finished product taste. The mulberry leaves have the effects of reducing blood pressure, inhibiting fatty liver, reducing blood viscosity, inhibiting atherosclerotic plaque, inhibiting or eliminating free radicals, preventing oxidative damage, resisting aging, stabilizing functions of a nervous system, dispelling wind and heat, clearing lung and moistening dryness, and the conventional application of the mulberry leaves is to directly soak the mulberry leaves in water, and the mulberry leaves and roses as cellar-made scented tea are not yet applied. Based on the above, the cellar-made rose tea method which adopts the mulberry leaves and the roses as the raw materials for preparation and can ensure that the beneficial components and the aromatic components of the finished rose product can not be emitted is particularly necessary.
Disclosure of Invention
In order to overcome the defect that the quality is reduced due to the emission of beneficial components and unique fragrance of the rose tea prepared by the prior art, the invention provides the rose tea which takes the mulberry leaves and the rose as the preparation raw materials and has better health care effect on human bodies.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a scenting method of scented tea comprises the following steps:
step A: removing impurities on the mulberry leaves and the roses, respectively spreading and cooling the roses and the mulberry leaves, and removing water on the surfaces of the mulberry leaves and the roses;
and B: carrying out freeze drying treatment on the roses;
and C: carrying out enzyme deactivation treatment on mulberry leaves;
step D: twisting the de-enzymed mulberry leaves;
step E: drying the twisted mulberry leaves;
step F: mixing the dried mulberry leaves and roses, and cellaring;
g: packaging, inspecting and leaving factory after cellar processing.
It should be noted that, a, B, C, D, E, F, and G in the above processing method do not represent the order of steps, and some steps may be performed synchronously.
Furthermore, in the step A, impurities in mulberry leaves and mulberry fruits can be synchronously removed, the processing time can be shortened, and the production efficiency can be improved.
In the step A, when the roses and the mulberry leaves are spread for cooling, the roses and the mulberry leaves are preferably turned at certain intervals, so that the roses and the mulberry leaves on the upper layer and the lower layer are spread for cooling, the spreading time is 2-3 hours, and the criterion of spreading for cooling is finished by taking the condition that no obvious water exists on the surfaces of the mulberry leaves and the roses.
In the step A, mulberry leaves and roses are used as raw materials of the flower tea, and the mass ratio of the roses to the mulberry leaves is 1: 1.
Further, in the step B, the rose is freeze-dried by freezing the water in the rose into a solid state, and then sublimating the water from the solid state into a gas state to remove the water from the rose.
In the step B, the freeze-drying temperature is-15 ℃ to-25 ℃, the freeze-drying temperature is too low, not only is the energy consumption large and the production cost increased, but also part of nutrient substances in the roses are possibly deteriorated and lost, and the absorption is not facilitated; the temperature is too high, the effect of removing water is poor, the time is long, and the production efficiency and the quality are influenced; preferably, the freeze-drying temperature is-18 ℃ to-22 ℃.
In the step B, the water content of the roses after freeze drying is controlled to be 18-22%, the water content of the roses is too high, the roses are easy to deteriorate in the cellar processing process, the water content of the roses is too low, the fermentation speed is slow, the cellar processing time is long, the loss of rose aromatic substances is large, and preferably, the water content of the roses is controlled to be 20%.
Further, in the step C, the water-removing time is 5-7 minutes, the water-removing temperature is 170-180 ℃, and the weight of the mulberry leaves after water-removing is 20-30% of the weight of the fresh leaves is taken as the water-removing finishing standard; after the water-removing, the mulberry leaves are shaken and spread, and are rolled after being cooled; the main purpose of the enzyme deactivation is to destroy and passivate the activity of oxidase in fresh mulberry leaves at high temperature, inhibit the enzymatic oxidation of polyphenol and the like in the fresh mulberry leaves, evaporate partial water in the fresh leaves, soften the mulberry leaves, facilitate rolling and shaping, simultaneously disperse green odor and promote the formation of good aroma.
Further, in the step D, mulberry leaf cells can be crushed through rolling, and the mulberry juice is extruded out and attached to the surface of the mulberry leaf strip, so that the viscosity is increased, the area of the mulberry leaves is reduced and the mulberry leaves are rolled into the strip shape, and the mulberry leaf strip is convenient to store and ferment.
Furthermore, in the step E, the drying temperature of the mulberry leaves is 70-90 ℃, the drying temperature is too high, the energy consumption is high, the drying temperature is too low, and the drying time is long; preferably, the temperature for heating and drying is 80-85 ℃.
Wherein in the step E, the water content of the dried mulberry leaves is controlled to be 3-6%; preferably, the moisture content of the dried mulberry leaves is controlled to be 4%; the mulberry leaves are easy to deteriorate due to high water content and low water content, and the drying cost is high, so that the fermentation is not facilitated.
Furthermore, in the step F, when the roses and the mulberry leaves are cellared, the roses are firstly layered on the mulberry leaves, then the roses are uniformly mixed, and the box-type or bin-type scenting is carried out according to the grade of the mulberry leaves.
Further, in the step F, the cellaring temperature is controlled to be 15-25 ℃, and the standard of cellaring completion is that the moisture content of the tea is 5.5-6.5%; most preferably, the cellar temperature is controlled at 20 ℃, and the standard of cellar completion is that the water content of the tea leaves is 6%; the tea has the disadvantages of high water content, incomplete fermentation, poor tea quality, light aroma, low water content, long fermentation time, long production period and no contribution to large-scale production.
The invention has the beneficial effects that: the invention adopts the mulberry leaves and the roses as the raw materials for preparation, the prepared finished product has the beneficial components of the roses and the mulberry leaves to the human body, and the finished product can be directly soaked in water for drinking, thereby having better health care effect to the human body. Moisture in the rose is removed by refrigeration and drying, the mulberry leaves do not need to be dried repeatedly, and the effective components and unique fragrance of the rose are not lost, so that the product quality is ensured. Based on the above, the invention has good application prospect.
Drawings
The invention is further illustrated by the following figures and examples.
FIG. 1 is a flow diagram of the preparation method of cellar-made rose tea.
Detailed Description
Example 1: the scenting method of scented tea comprises the following steps:
step A: selecting mulberry leaves and roses as raw materials for preparing cellar-made rose tea according to a weight ratio of 1; when the roses and the mulberry leaves are spread for cooling, the roses and the mulberry leaves are turned at certain intervals, so that the roses and the mulberry leaves on the upper layer and the lower layer are spread for cooling, and the standard that the spread for cooling is finished when no obvious water exists on the surfaces of the mulberry leaves and the roses is taken as the standard;
and B: freeze-drying the cooled rose by using a freeze dryer, wherein in the freeze-drying of the rose, firstly, the water in the rose is frozen into a solid state, and then, the water in the rose is sublimated into a gas state from the solid state so as to remove the water in the rose; the freeze drying temperature is-20 ℃; the water content of the rose after freeze drying is controlled at 20 percent;
step C: deactivating enzyme of the spread and cooled mulberry leaves, wherein in the deactivating enzyme process, young leaves are old and old leaves are tender, the deactivating enzyme temperature is 175 ℃, and the weight of the deactivated mulberry leaves is 25 percent of that of the fresh leaves; after the enzyme deactivation, the leaves are shaken out and spread, and then cooled; the main purpose of the enzyme deactivation is to inhibit the enzymatic oxidation of polyphenol and the like in the fresh mulberry leaves by destroying and passivating the oxidase activity in the fresh mulberry leaves at high temperature and evaporate partial water in the fresh leaves so as to soften the mulberry leaves, facilitate rolling and shaping, simultaneously disperse green odor and promote the formation of good aroma;
step D: twisting the de-enzymed mulberry leaves by a twisting program, wherein more tender leaves are properly thrown, less old leaves are properly thrown, the tender leaves are slightly kneaded in a cold way, the old leaves are kneaded in a hot way, after twisting, mulberry leaf cells can be crushed, mulberry juice is squeezed out, the mulberry juice is attached to the surface of a mulberry strip, viscosity is increased, the area of the mulberry leaves is reduced, and the mulberry leaves are rolled into the strip;
step E: drying the twisted mulberry leaves by adopting constant-temperature drying equipment, wherein the drying temperature is 80 ℃; controlling the water content of the dried mulberry leaves to be 5%;
step F: when the roses and the mulberry leaves are cellared, the roses are firstly paved on the mulberry leaves in a layered mode, then the roses are uniformly mixed, box-scenting or bin-scenting is carried out according to the grading of the mulberry leaves, in the practical operation, no matter the box-scenting or bin-scenting, a part of the mulberry leaves are remained to be covered after the scenting flowers are spliced, so that the fragrance loss of the roses is reduced; controlling the cellaring temperature at 20 ℃; the standard of cellar processing is that the water content of the finished tea is 6%;
step G: packaging, inspecting and leaving factory after cellar making.
Example 2: a scenting method of scented tea comprises the following steps:
step A: selecting mulberry leaves and roses as raw materials for preparing cellar-made rose tea according to a weight ratio of 1; when the roses and the mulberry leaves are spread for cooling, the roses and the mulberry leaves are turned at certain intervals, so that the roses and the mulberry leaves on the upper layer and the lower layer are spread for cooling, and the standard that the spread for cooling is finished when no obvious water exists on the surfaces of the mulberry leaves and the roses is taken as the standard;
and B, step B: freeze-drying the cooled rose by using a freeze dryer, wherein in the freeze-drying of the rose, firstly, the water in the rose is frozen into a solid state, and then, the water in the rose is sublimated into a gas state from the solid state so as to remove the water in the rose; the freeze drying temperature is-15 ℃; controlling the water content of the rose after freeze drying to be 22%;
and C: deactivating enzyme of the spread and cooled mulberry leaves, wherein in the deactivating enzyme process, young leaves are old and old leaves are tender, the deactivating enzyme temperature is 170 ℃, and the weight of the deactivated mulberry leaves is 30 percent of that of the fresh leaves; after the enzyme deactivation, the leaves are shaken out and spread, and then cooled; the main purpose of the enzyme deactivation is to destroy and passivate the activity of oxidase in fresh mulberry leaves at high temperature, inhibit the enzymatic oxidation of polyphenol and the like in the fresh mulberry leaves, evaporate partial water in the fresh leaves, soften the mulberry leaves, facilitate rolling and shaping, simultaneously disperse green odor and promote the formation of good aroma;
step D: twisting the de-enzymed mulberry leaves by a twisting program, wherein more tender leaves are properly thrown, less old leaves are properly thrown, the tender leaves are slightly kneaded in a cold way and the old leaves are kneaded in a hot way, after twisting, mulberry leaf cells can be crushed, mulberry juice is extruded out and attached to the surface of a mulberry leaf strip, the viscosity is increased, the area of the mulberry leaves is reduced and the mulberry leaves are rolled into a strip shape;
and E, step E: drying the rolled mulberry leaves by adopting constant-temperature drying equipment, wherein the drying temperature is 90 ℃; controlling the water content of the dried mulberry leaves to be 3%;
step F: when the roses and the mulberry leaves are cellared, the roses are firstly paved on the mulberry leaves in a layered mode, then the roses are uniformly mixed, box-scenting or bin-scenting is carried out according to the grading of the mulberry leaves, in the practical operation, no matter the box-scenting or bin-scenting, a part of the mulberry leaves are remained to be covered after the scenting flowers are spliced, so that the fragrance loss of the roses is reduced; controlling the cellaring temperature to be 25 ℃; the standard of cellar processing is that the water content of the finished tea is 6.5%;
step G: packaging, inspecting and leaving factory after cellar making.
Example 3: the scenting method of scented tea comprises the following steps:
step A: selecting mulberry leaves and roses as raw materials for preparing cellar-made rose tea according to a weight ratio of 1; when the roses and the mulberry leaves are spread for cooling, the roses and the mulberry leaves are turned at certain intervals, so that the roses and the mulberry leaves on the upper layer and the lower layer are spread for cooling, and the standard that the spread for cooling is finished when no obvious water exists on the surfaces of the mulberry leaves and the roses is taken as the standard;
and B: freeze-drying the cooled rose by using a freeze dryer, wherein in the freeze-drying of the rose, firstly, the water in the rose is frozen into a solid state, and then, the water in the rose is sublimated into a gas state from the solid state so as to remove the water in the rose; the freeze drying temperature is-25 ℃; controlling the water content of the rose after freeze drying to be 18%;
and C: deactivating enzyme of the spread and cooled mulberry leaves, wherein in the deactivating enzyme process, young leaves are old and old leaves are tender, the deactivating enzyme temperature is 180 ℃, and the weight of the deactivated mulberry leaves is 20 percent of that of the fresh leaves; after the water-removing, the leaves are shaken and spread out, and cooled; the main purpose of the enzyme deactivation is to destroy and passivate the activity of oxidase in fresh mulberry leaves at high temperature, inhibit the enzymatic oxidation of polyphenol and the like in the fresh mulberry leaves, evaporate partial water in the fresh leaves, soften the mulberry leaves, facilitate rolling and shaping, simultaneously disperse green odor and promote the formation of good aroma;
step D: twisting the de-enzymed mulberry leaves by a twisting program, wherein more tender leaves are properly thrown, less old leaves are properly thrown, the tender leaves are slightly kneaded in a cold way and the old leaves are kneaded in a hot way, after twisting, mulberry leaf cells can be crushed, mulberry juice is extruded out and attached to the surface of a mulberry leaf strip, the viscosity is increased, the area of the mulberry leaves is reduced and the mulberry leaves are rolled into a strip shape;
step E: drying the twisted mulberry leaves by adopting constant-temperature drying equipment, wherein the drying temperature is 70 ℃; controlling the water content of the dried mulberry leaves to be 6%;
step F: when the roses and the mulberry leaves are cellared, the roses are firstly paved on the mulberry leaves in a layered mode, then the roses are uniformly mixed, box-scenting or bin-scenting is carried out according to the grading of the mulberry leaves, in the practical operation, no matter the box-scenting or bin-scenting, a part of the mulberry leaves are remained to be covered after the scenting flowers are spliced, so that the fragrance loss of the roses is reduced; controlling the cellaring temperature to be 15 ℃; the standard of cellar processing is that the water content of the finished tea is 5.5%;
step G: packaging, inspecting and leaving factory after cellar making.
Comparative example 1: compared with the example 1, the difference is that the mulberry leaves are not used as the raw material, and only the roses are used as the raw material, and the processing method is the same as the processing method of the roses in the example 1.
Comparative example 2: compared with example 1, the difference is that the dried rose in the shade is dried by heating instead of freeze drying, the drying temperature is 90 ℃, the water content of the dried rose is 20%, and the other processing method is the same as the formula of example 1.
Comparative example 3: compared with example 1, except that the water content of the heated and dried mulberry leaves is 7%, the other processing method and the formula are the same as those of example 1.
Comparative example 4: compared with example 1, except that the temperature of freeze drying rose is-30 deg.C, the other processing method and formula are the same as example 1.
Comparative example 5: the difference from example 1 is that the moisture content of the freeze-dried rose is 25%, and the other processing method is the same as that of example 1.
Comparative example 6: the difference from example 1 is that the moisture content of the freeze-dried rose is 16%, and the other processing method is the same as that of example 1.
The scented tea prepared in the above examples 1-3 and comparative examples 1-6 was evaluated for quality and the results were as follows:
the invention adopts the mulberry leaves and the roses as the raw materials for preparation, the prepared finished product has the beneficial components of the roses and the mulberry leaves to the human body, and the finished product can be directly soaked in water for drinking, thereby having better health care effect to the human body. Moisture in the roses is removed through refrigeration and drying, the mulberry leaves do not need to be dried repeatedly, the effective components and unique fragrance of the roses are prevented from losing, and the product quality is further ensured. The invention overcomes the defects that in the existing cellar-made scented tea, because the fresh rose is adopted to cellar the scented tea, the flowers need to be communicated, the heat dissipation and the blooming are realized, the tea leaves and the roses are separated by a shaking screen, then the tea leaves are dried, and then the tea leaves and the roses are mixed and cellar-made, so that the tea leaves are dried repeatedly and repeatedly, the energy waste (the energy waste of a heating source) is caused, and the inconvenience is brought to workers.
While there have been shown and described what are at present considered to be the essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of being embodied in other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, the embodiments do not include only one independent technical solution, and such description is only for clarity, and those skilled in the art should take the description as a whole, and the technical solutions in the embodiments may be appropriately combined to form other embodiments that can be understood by those skilled in the art.
Claims (5)
1. The scenting method of scented tea is characterized by comprising the following steps of:
step A: the mulberry leaves and the roses are used as raw materials of the scented tea, and the mass ratio of the roses to the mulberry leaves is 1: 1; removing impurities on the mulberry leaves and the roses, spreading the roses and the mulberry leaves for cooling respectively, and removing water on the surfaces of the mulberry leaves and the roses;
and B: carrying out freeze drying treatment on the rose; the freeze drying temperature is-15 ℃ to-25 ℃, and the water content of the roses after freeze drying is controlled to be 18-22%;
and C: carrying out enzyme deactivation treatment on mulberry leaves;
step D: twisting the de-enzymed mulberry leaves;
and E, step E: drying the twisted mulberry leaves; controlling the water content of the dried mulberry leaves to be 3-6%;
step F: mixing the dried mulberry leaves and roses, and performing cellar processing; the cellar temperature is controlled at 15-25 deg.C, and the water content of tea leaves is 5.5-6.5%;
g: packaging, inspecting and leaving factory after cellar making.
2. The scenting method of scented tea as claimed in claim 1, wherein the freeze-drying temperature is from-18 ℃ to-22 ℃.
3. The scenting method of scented tea as claimed in claim 1, wherein the water content of the roses after freeze drying is controlled to be 20%.
4. The scenting method of scented tea as claimed in claim 1, wherein in step C, the de-enzyming time is 5-7 minutes, the de-enzyming temperature is 170-180 ℃, and the de-enzyming finishing standard is that the weight of the de-enzymed mulberry leaves is 20-30% of the weight of the fresh leaves.
5. The scenting method of scented tea as claimed in claim 1, wherein, in step E, the temperature for drying the mulberry leaves is 70-90 ℃.
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| CN108065007A (en) * | 2018-01-11 | 2018-05-25 | 罗建国 | A kind of preparation method of lyophilized Mulberry-leaf Tea |
| CN109497234A (en) * | 2018-12-25 | 2019-03-22 | 安徽怀善堂国药有限公司 | A kind of jasmine tea of composite fragrant and preparation method thereof |
| CN111721073A (en) * | 2020-06-22 | 2020-09-29 | 银谷玫瑰科技有限公司 | Vacuum freeze-drying rose flower process |
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