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Method for producing scented tea

A production method and technology of scented tea, applied in the direction of tea treatment before extraction, etc., can solve the problems that the tea leaves cannot be effectively and fully coordinated, the quality and taste cannot be achieved, and the industrialized production cannot be realized, so that the tea leaves are not easily deformed, and the scenting effect is improved. The effect of improving the production efficiency and shortening the time of scenting tea

Inactive Publication Date: 2011-06-29
南宁市化工研究设计院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent application number of Anhui Agricultural University is 200410014190.9 "Jasmine Tea Processing Method", which is scented with slow-release capsules for controlled release. The aroma of the essence of the finished scented tea and the taste of the tea cannot be effectively and fully coordinated. The prepared Scented tea is not soaked, and the soup color is not bright yellow, and this method takes a long time to brew, which is not conducive to the operation of the product
Patent No. 99117463.1, "A Method for Perfuming Scented Tea" invented by Mr. Lu Ming in Yunnan, is a method of spraying various flavor emulsified oils into tea leaves at a certain temperature and then scenting them. The emulsified essential oils used in this invention are inevitable. Containing many chemical components, the finished scented tea is not fresh enough to match the quality of traditional scented tea
The finished products produced by the above inventions cannot reach or approximate the quality and taste of traditional scented tea, and cannot realize industrialized production in the true sense.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Take 100kg of tea base to be scented and dry it for 10 minutes after reheating, then let it cool and wait for scenting.

[0022] (2), take the tea leaves to be scented after refire and adjust their water content to 8%, put them into a sealed tea scenter, then take 0.01kg of sesame oil, add it to the substance that absorbs the scented oil, and put it into the tea scenter together with the tea leaves In, sealed well to be scented.

[0023] (3) Control the temperature in the sealed scenting tea container to be 30°C to 60°C for regional heat preservation, the working humidity is 42%, the working pressure is 290kPa, and the scenting time is 60 hours.

[0024] (4) After the scenting is completed and the scented tea is cooled, the sealed tea scenter is opened and the tea leaves are taken out.

[0025] (5) The dry moisture content of the tea leaves is about 8%, and the finished product is packaged after airing to cool.

Embodiment 2

[0027] (1) Take 100kg of tea dregs to be scented and dry them for 35 minutes after reheating, then let them cool in the air and wait for scenting.

[0028] (2), take the tea leaves to be scented after refire and adjust their water content to 40%, put them into a sealed tea scenter, then take 0.27kg of sesame oil, add it to the substance that absorbs the scented oil, and put it into the tea scenter together with the tea leaves In, sealed well to be scented.

[0029] (3) Control the temperature in the sealed scenting tea vessel to be 90°C to 110°C for regional heat preservation, the working humidity is 87%, the working pressure is 50kPa, and the scenting time is 8 hours.

[0030] (4) After the scenting is completed and the scented tea is cooled, the sealed tea scenter is opened and the tea leaves are taken out.

[0031] (5) The dry moisture content of the tea leaves is about 8%, and the finished product is packaged after airing to cool.

Embodiment 3

[0033] (1) Take 100kg of tea dregs to be scented and dry them for 20 minutes after reheating, then let them cool in the air and wait for scenting.

[0034] (2), take the tea leaves to be scented after refire and adjust their water content to 20%, put them into a sealed tea scenter, then take 0.12kg of sesame oil, add it to the substance that absorbs the scented oil, and put it into the tea scenter together with the tea leaves In, sealed well to be scented.

[0035] (3) Control the temperature in the sealed scenting tea container to be 60°C to 90°C for regional heat preservation, the working humidity is 65%, the working pressure is 147kPa, and the scenting time is 30 hours.

[0036] (4) After the scenting is completed and the scented tea is cooled, the sealed tea scenter is opened and the tea leaves are taken out.

[0037] (5) The dry moisture content of the tea leaves is about 8%, and the finished product is packaged after airing to cool.

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Abstract

The invention discloses a method for preparing a scented tea, which is prepared from raw material of basic tea and top oil of pure natural flowers. The preparation method comprises the following steps: the basic tea is subjected to repeated fire and drying, and the tea and the adsorbing top oil are put in a sealed tea scenting device according to a weight ratio of between 100:0.01 and 0.27 at a temperature of between 30 and 110 DEG C, a working humidity of between 42 and 87 percent, and a working pressure of between 50 and 290kPa and scented for 8 and 60 hours.

Description

technical field [0001] The invention relates to a method for making scented tea, in particular to a method for scenting jasmine tea with jasmine head sesame oil. Background technique [0002] The traditional process of scenting tea with fresh flowers is generally two scents and one mention four scents and one mention, while high-grade scented tea needs 5 to 7 scents plus one mention. After every one or two scentings, it is necessary to refire and dry the tea leaves. The process is complicated, the lines are long, and the scenting time is long. Each scenting takes 9 to 12 hours. The production cycle is long, the labor intensity is high, the labor cost is high, and the aroma of jasmine is seriously lost. , the aroma utilization rate is very low. When scenting high-grade tea, because jasmine flowers and high-grade tea squeeze each other during the scenting process, the high-grade tea is easily deformed, which increases the difficulty of scenting high-grade tea and inhibits the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/14
Inventor 王建平梁毓平王仕宁梁上疆刘勇波
Owner 南宁市化工研究设计院
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