CN114766556A - Drying method of jasmine tea - Google Patents
Drying method of jasmine tea Download PDFInfo
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- CN114766556A CN114766556A CN202210205890.4A CN202210205890A CN114766556A CN 114766556 A CN114766556 A CN 114766556A CN 202210205890 A CN202210205890 A CN 202210205890A CN 114766556 A CN114766556 A CN 114766556A
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- 238000001035 drying Methods 0.000 title claims abstract description 71
- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 62
- 244000269722 Thea sinensis Species 0.000 title claims description 117
- 240000005385 Jasminum sambac Species 0.000 title 1
- 241000207840 Jasminum Species 0.000 claims abstract description 61
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000003892 spreading Methods 0.000 claims abstract description 7
- 235000013616 tea Nutrition 0.000 claims description 98
- 235000006468 Thea sinensis Nutrition 0.000 claims description 10
- 235000009569 green tea Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000020279 black tea Nutrition 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 5
- 229910001385 heavy metal Inorganic materials 0.000 claims description 4
- 239000000447 pesticide residue Substances 0.000 claims description 4
- 229910052761 rare earth metal Inorganic materials 0.000 claims description 4
- 150000002910 rare earth metals Chemical class 0.000 claims description 4
- 235000020333 oolong tea Nutrition 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 235000020334 white tea Nutrition 0.000 claims description 2
- 235000020338 yellow tea Nutrition 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 14
- 238000012545 processing Methods 0.000 abstract description 6
- 238000007602 hot air drying Methods 0.000 abstract description 4
- 241001122767 Theaceae Species 0.000 abstract 14
- 230000006866 deterioration Effects 0.000 abstract 1
- 230000001276 controlling effect Effects 0.000 description 6
- 238000007791 dehumidification Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000003795 desorption Methods 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000628997 Flos Species 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000010094 yuxianling Substances 0.000 description 1
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of tea processing, and particularly discloses a drying method of jasmine tea, which comprises the following steps: spreading the screened flower tea blank to the surface density of 500-1500 g/square meter, drying in an environment with the temperature of 25-45 ℃ and the humidity of lower than 40%, and regularly turning over the tea pile until the moisture is lower than 7% to obtain the tea, wherein the flower tea blank is dried in a low-temperature and low-humidity environment to reduce the loss of the fragrance of the jasmine tea and reduce the deterioration of tea, so that the quality of the jasmine tea can be greatly improved, and the jasmine tea with 'fresh and blended jasmine fragrance' is formed; meanwhile, compared with the existing multiple jasmine tea drying processes, the jasmine tea drying process disclosed by the invention is simple in drying process, the usage amount of jasmine flowers and the investment of labor force are greatly reduced, the popularization is strong, and the problem that tea leaves are easy to turn yellow in the hot air drying treatment process of the traditional jasmine tea is solved.
Description
Technical Field
The application relates to the technical field of tea processing, and particularly discloses a drying method of jasmine tea.
Background
The traditional jasmine tea uses hot air for drying and processing a flower tea blank, seven indexes of water loss, fire work, tea thickness, drying time, wet blank heat dissipation, water content after drying, ventilation and cooling after drying and the like need to be monitored when the traditional jasmine tea is manually processed, wherein part of flower tea also needs to be subjected to re-firing processing, so that the labor intensity of workers in jasmine tea processing is increased, the flower consumption and the processing period are possibly increased, the requirement of the current society on high efficiency cannot be met, and the tea is easy to yellow after being dried by the hot air, has yellow liquor color, lacks the freshness of jasmine fragrance, and cannot meet the pursuit of part of people on 'fresh' jasmine tea;
although the scented tea dried by hot air is dried at high temperature, the change of temperature and moisture can influence the molecular motion and the change of molecular structure in the tea, so that the desorption of aroma can also be influenced by factors such as drying temperature, drying time and the like, and the scented tea is used as reprocessed tea which increases tea aroma by flowers and has low scenting tea blank moisture, and drying processes such as low-temperature dehydration, scenting blank revival and the like can be tried to improve the scent utilization rate;
accordingly, the inventors have provided a method for drying jasmine tea in order to solve the above problems.
Disclosure of Invention
The invention aims to solve the problem that tea leaves are easy to turn yellow in the hot air drying process of the traditional jasmine tea.
In order to achieve the aim, the basic scheme of the invention provides a drying method of jasmine tea, which comprises the following steps: the method comprises the following steps:
s001, preparing a proper amount of tea blank to be scented and fresh jasmine flowers, and splicing and proportioning according to quality requirements to prepare a flower tea blank;
s002, screening the flower tea blank;
step S003, storing the scented tea blank into a scenting basket, and placing the scenting basket into a scenting drying room for scenting;
step S004, the tea blank subjected to the scenting process is separated from the jasmine flower by a sieve, and the tea blank after the separation is a wet blank;
and (S005) uniformly spreading the wet blank on a drying plate, and drying in a scenting drying room until the water content of the wet blank is lower than 7.5% to obtain the jasmine tea.
Further, the jasmine flower tea blank is prepared by scenting green tea, black tea, white tea, yellow tea, oolong tea and black tea which are prepared from special, first-grade and second-grade raw materials.
Further, the selection standard of the flower tea blank in the step S002 is as follows: the flower tea blank without flower buds, petals and flower stalks is selected, and the safety and sanitation conditions, the pesticide residue, the rare earth, the heavy metal and the harmful organism content of the flower tea blank meet the national standard.
Further, in the step S003, the ambient temperature in the scenting drying room should be kept between 25 ℃ and 35 ℃, and the relative humidity should be kept between 88% and 93%.
Further, the density of the wet laid dry board should be kept between 500 and 1500 g/m.
Further, in the step S005, during the drying process of the wet blank, the temperature in the scenting drying room should be controlled to be kept between 25 ℃ and 45 ℃, and the humidity in the scenting drying room is not higher than 40%.
Further, the environmental temperature in the scenting drying room should be controlled to be 35-40 ℃, and the relative humidity should be kept to be 30-40%.
The principle and effect of this basic scheme lie in:
according to the invention, the screened jasmine tea blank is spread at the surface density of 500-1500 g/square meter in an environment with the temperature of 25-45 ℃ and the humidity of less than 40% for low-temperature dehumidification and drying, so that the color of the tea is maintained, the desorption of jasmine fragrance components is reduced, and the change of tea endoplasm is reduced, so that the dried jasmine tea prepared by the method is fresh in fragrance, and the tea fragrance and the flower fragrance are blended, and the problem that tea leaves are easy to turn yellow in the hot air drying process of the traditional jasmine tea is solved.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings needed to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.
Fig. 1 shows a schematic diagram of a drying method of jasmine tea, which is proposed in the embodiment of the application.
Detailed Description
The technical solutions in the embodiments of the present application will be described clearly and completely with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only some embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
The following is further detailed by the specific embodiments:
a method for drying jasmine scented tea, as shown in figure 1, comprises the following steps of combining with a jasmine scenting and drying integrated device:
s1: preparing a proper amount of tea blank to be scented and fresh jasmine flower;
s2: fully blending the tea blank and the fresh jasmine flower according to a proper mass ratio;
s3: uniformly subpackaging the blended tea blank and jasmine into scenting baskets, wherein each scenting basket is arranged to the height of about 20 cm;
s4: placing the scenting basket on the scenting drying rack, and placing the scenting drying rack in a scenting drying room;
s5: controlling and regulating the environment temperature in the scenting drying room at 25-35 deg.C and relative humidity at 88-93% by mobile terminal or wireless environment controller until the fresh and alive flos Jasmini sambac is in a downward trend, and finishing the scenting process;
s6: screening the tea blank subjected to the scenting process from jasmine flower, wherein the screened tea blank is a wet blank;
s7: and uniformly spreading the wet blank on a drying plate, placing the drying plate on a scenting drying rack, and placing the scenting drying rack in a scenting drying room, wherein the spreading density of the wet blank is kept between 500 and 1500 g/square meter.
S8: controlling and regulating the environmental temperature in the scenting drying room to be 35-40 ℃ and the relative humidity to be 30-40% through a mobile terminal or a wireless environment controller until the wet blank is dried until the water content is 7%, thereby completing the drying process;
s9: and (5) uniformly piling and packaging the dried tea leaves to obtain the jasmine tea.
Two different embodiments are listed below, depending on the variables that control them:
example 1 comprises the following steps:
selecting a flower tea blank prepared by scenting special and first-grade green tea and jasmine, and screening to meet the requirements of no flower bud, no petal and no flower base as far as possible, wherein the safety and sanitation conditions and the contents of pesticide residues, rare earth, heavy metal and harmful microorganisms meet the national standard;
the drying temperature of the flower tea blank is required to be as follows: placing the screened jasmine green tea blank in a dry environment meeting the food production requirement, setting the environment temperature to be 30 ℃, and controlling the temperature to ensure that the temperature in the environment reaches the standard;
the requirements of the dried and tiled density of the flower tea blank are as follows: spreading the scented flower tea blank to a surface density of 750 g.m < -2 >, and uniformly turning over the flower tea blank once every 1 hour in the drying process;
the requirements of the flower tea blank on the drying humidity are as follows: the environment humidity when the flower tea blank is dried is set to be 30%, and a low-humidity environment is maintained by controlling the dehumidification amount;
in the drying process of the flower tea blank, the water content in the tea needs to be monitored in real time, the drying is stopped when the average water content is lower than 7%, and the finished product is put into a sealing bag in time and stored in a storage environment with low temperature, drying, light resistance, no pollution and no peculiar smell.
Table 1 shows the sensory evaluation results of the adopted green tea blanks and the jasmine tea dried by the process, the dried jasmine tea has small changes of the appearance and the inner quality, the tea soup is bright, the fragrance of the green tea is strong, the Yuxianling is also fused with the original milliaroma of the green tea blanks, and the taste has strong flower taste besides the original mellow taste.
TABLE 1 evaluation results of green tea blanks and dried jasmine tea with low temperature dehumidification
Example 2 comprises the following steps:
selecting a flower tea blank prepared by scenting special, first-stage and second-stage Tianjian black tea and jasmine, screening the flower tea blank to meet the requirements of no flower bud, no flower petal and no flower base as far as possible, wherein the safety and sanitation conditions and the contents of pesticide residues, rare earth, heavy metal and harmful microorganisms meet the national standard;
the drying temperature of the flower tea blank is required to be as follows: placing the screened jasmine flower Tianjian black tea blank in a dry environment meeting the food production requirement, setting the environment temperature to be 35 ℃, and controlling the temperature to ensure that the temperature in the environment reaches the standard;
the requirements of the dried and tiled density of the flower tea blank are as follows: spreading the scented flower tea blank to a surface density of 1000 g.m-2, and uniformly turning over the flower tea blank once every 1 hour in the drying process;
the drying humidity of the flower tea blank is required to be as follows: the environment humidity when the flower tea blank is dried is set to be 35%, and a low-humidity environment is maintained by controlling the dehumidification amount;
in the drying process of the flower tea blank, the water content in the tea needs to be monitored in real time, the drying is stopped when the average water content is lower than 7.5%, and the finished product is put into a sealing bag in time and stored in a storage environment with low temperature, drying, light resistance, no pollution and no peculiar smell.
The dried jasmine flower Tianjian black tea is subjected to water content detection and sensory evaluation, and the result is shown in table 2, the dried jasmine flower Tianjian black tea has small appearance and inner quality difference with a tea blank, the original fragrance of the tea blank is well blended with the fragrance of jasmine flowers, and the taste has flower flavor.
TABLE 2 evaluation results of dark green tea and low-temperature dehumidified and dried jasmine dark green tea
According to the invention, the screened jasmine tea blank is flatly paved at the temperature of 25-45 ℃ and the humidity of less than 40% at the surface density of 500-1500 g.m < -2 > for low-temperature dehumidification and drying, so that the color of the tea is maintained, the desorption of jasmine fragrance components is reduced, and the change of tea endoplasm is reduced, so that the dried jasmine tea prepared by the method is fresh in fragrance, and the tea fragrance and the flower fragrance are blended, and the problem that tea leaves are easy to turn yellow in the hot air drying process of the traditional jasmine tea is solved.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solutions of the present application, and not to limit the same; although the present application has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the corresponding technical solutions in the embodiments of the present application.
Claims (7)
1. A drying method of jasmine tea is characterized by comprising the following steps:
s001, preparing a proper amount of tea blank to be scented and fresh jasmine flower, and combining and proportioning according to quality requirements to prepare a flower tea blank;
s002, screening the flower tea blank;
step S003, storing the scented tea blank into a scenting basket, and placing the scenting basket into a scenting drying room for scenting;
step S004, the tea blank subjected to the scenting process is separated from the jasmine flower by a sieve, and the tea blank after the separation is a wet blank;
and (S005) uniformly spreading the wet blank on a drying plate, and drying in a scenting drying room until the water content of the wet blank is lower than 7.5% to obtain the jasmine tea.
2. The method for drying jasmine tea as claimed in claim 1, wherein the jasmine tea blank is prepared from green tea, black tea, white tea, yellow tea, oolong tea, and black tea prepared from special, first-grade and second-grade raw materials.
3. The method for drying jasmine tea as claimed in claim 1, wherein the selection criteria for the flower tea blank in step S002 are: the flower tea blank without flower buds, petals and flower stalks is selected, and the safety and sanitation conditions, the pesticide residue, the rare earth, the heavy metal and the harmful organism content of the flower tea blank meet the national standard.
4. The drying method of jasmine tea as claimed in claim 1, wherein in step S003, the ambient temperature in the scenting drying room is kept at 25-35 ℃ and the relative humidity is kept at 88-93%.
5. The method for drying jasmine tea as claimed in claim 1, wherein the density of wet laid on the drying plate is maintained between 500 and 1500 g/m.
6. The drying method of jasmine tea according to claim 5, wherein in step S005, the temperature in the scenting drying room is controlled to be 25-45 ℃ during the drying process of the wet blank, and the humidity in the scenting drying room is not higher than 40%.
7. The drying method of jasmine tea as claimed in claim 6, wherein the ambient temperature in the scenting drying room is controlled to be 35-40 ℃ and the relative humidity is controlled to be 30-40%.
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| CN202210205890.4A CN114766556A (en) | 2022-03-03 | 2022-03-03 | Drying method of jasmine tea |
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| CN202210205890.4A CN114766556A (en) | 2022-03-03 | 2022-03-03 | Drying method of jasmine tea |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860398A (en) * | 2012-09-29 | 2013-01-09 | 福建仙洋洋食品科技有限公司 | Preparation method of jasmine tea |
| CN106578264A (en) * | 2017-01-09 | 2017-04-26 | 南宁市化工研究设计院 | Method for preparing scented tea by low temperature scenting |
| CN107691693A (en) * | 2017-10-12 | 2018-02-16 | 广西天然润宝健康产业有限公司 | Exocarpium citri rubrum and jasmine tea and preparation method thereof |
| CN109329525A (en) * | 2018-12-13 | 2019-02-15 | 福建农林大学 | The method of airflow circulating scenting jasmine tea |
| CN111728068A (en) * | 2020-05-09 | 2020-10-02 | 湖南潇湘茶业有限公司 | Process method for separately scenting jasmine tea |
| CN112314729A (en) * | 2020-11-24 | 2021-02-05 | 广西横县鼎天香业生物科技有限公司 | Preparation method of jasmine tea |
-
2022
- 2022-03-03 CN CN202210205890.4A patent/CN114766556A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860398A (en) * | 2012-09-29 | 2013-01-09 | 福建仙洋洋食品科技有限公司 | Preparation method of jasmine tea |
| CN106578264A (en) * | 2017-01-09 | 2017-04-26 | 南宁市化工研究设计院 | Method for preparing scented tea by low temperature scenting |
| CN107691693A (en) * | 2017-10-12 | 2018-02-16 | 广西天然润宝健康产业有限公司 | Exocarpium citri rubrum and jasmine tea and preparation method thereof |
| CN109329525A (en) * | 2018-12-13 | 2019-02-15 | 福建农林大学 | The method of airflow circulating scenting jasmine tea |
| CN111728068A (en) * | 2020-05-09 | 2020-10-02 | 湖南潇湘茶业有限公司 | Process method for separately scenting jasmine tea |
| CN112314729A (en) * | 2020-11-24 | 2021-02-05 | 广西横县鼎天香业生物科技有限公司 | Preparation method of jasmine tea |
Non-Patent Citations (1)
| Title |
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Application publication date: 20220722 |