Honey osmanthus tea and preparation method thereof

Abstract

The invention discloses honey osmanthus tea and a preparation method thereof. The preparation method comprises the following steps: collecting naturally dried osmanthus flowers, screening, performing fixation, blanching and draining; then pickling twice with concentrated honey of which the sugar degree is 83-87 Be, namely during primary pickling, pickling the drained osmanthus flowers in the mass ratio of the osmanthus flowers to the concentrated honey being 1:1 for 1-3 days and separating the primarily pickled osmanthus flowers from the honey, and then adding the concentrated honey to the upper layer of the primarily pickled osmanthus flowers to soak and pickle the osmanthus flowers for 15-20 days for the second time; naturally and slowly settling the honey to ensure that the osmanthus flowers evenly absorb the honey; extruding a little of air in a pickling cylinder for evenly distributing the honey into the osmanthus flowers; finally, taking out the osmanthus flowers together with the honey liquid, modulating the sugar degree of the honey to 60-68 Be when heating to 63-73 DEG C, and bottling. The honey osmanthus tea does not need to be stirred in the preparation process, the probability of fractures of petals of the osmanthus flowers can be reduced by reducing the frequency of stirring of the osmanthus flowers, the intact appearance of the honey osmanthus tea is reserved, and thus the quality, the grade and the market competitiveness of the honey osmanthus tea are improved.

Description

technical field [0001] The invention belongs to the technical field of scented tea, and in particular relates to honey osmanthus tea and a preparation method thereof. Background technique [0002] In the current scented tea production field, fresh flowers are generally processed by candied or salted methods. In the method of treating fresh flowers by candied sugar, due to the high sugar content of sucrose, it does not meet the requirements of contemporary low-sugar foods. Therefore, fresh flowers are dipped in sucrose. The method has gradually been replaced by dipping in honey. Regardless of whether sucrose or honey is used to impregnate flowers, the traditional process is to add sucrose or honey to the extract or fermentation liquid and then mix them. Stir and sink quickly, because the specific gravity of honey is too large and the sweet-scented osmanthus is light, the sweet-scented osmanthus is floated on the upper layer of the honey liquid and cannot be immersed in the h...

AI Technical Summary

Problems solved by technology

Regardless of whether sucrose or honey is used to impregnate flowers, the traditional process is to add sucrose or honey to the extract or fermentation liquid and then mix them. Stir and sink quickly. Because the specific gravity of honey is too large and the sweet-scented osmanthus is light, the sweet-scented osmanthus floats on the upper layer of the honey liquid and cannot be soaked in the honey liquid when the sweet-scented osmanthus does not fully absorb the honey liquid, which affects the pickling effect