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Production method of sweet osmanthus Longjing tea

A production method and technology of Longjing tea, applied in the directions of tea spice, tea treatment before extraction, etc., can solve the problems affecting the quality and hygiene of finished osmanthus tea, the difference of fresh osmanthus is very large, and difficult to realize, etc., so as to improve the flavor quality and enhance the freshness of aroma. degree, enhance the effect of aroma

Inactive Publication Date: 2015-03-25
HANGZHOU JU FANG YONG HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the processing of sweet-scented osmanthus tea, the technicality of re-firing is very strong. It not only needs to evaporate excess water, but also retains the aroma to the greatest extent. The traditional re-firing process seriously affects the quality and hygiene of the finished osmanthus tea. The color, aroma, shape, and taste of Longjing flowers are very different from those of fresh osmanthus, especially the aroma is seriously damaged.
Zhang Lingyun; Huang Rongxiong et al. respectively used low-temperature vacuum drying technology to process sweet-scented osmanthus or refired wet billet to make sweet-scented osmanthus tea with fresh color and quality, but this process is relatively expensive and difficult to realize in actual production.

Method used

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  • Production method of sweet osmanthus Longjing tea

Examples

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Effect test

Embodiment 1

[0025] A kind of sweet-scented osmanthus Longjing tea, its concrete preparation method is as follows:

[0026] 1) Using one bud and one leaf or one bud and two leaves of the Longjing tea tree variety in April of that year as raw materials, according to the roasting process of Longjing tea, process it into a fragrance-type Longjing green tea, and refine it through a circular sieve machine and air separation machine to remove the impurities in the tea leaves. The pieces, powder, stalks and inclusions, control the water content of the tea leaves below 5%, put them into the cold storage for fresh storage, and serve as tea dregs;

[0027] 2) Pick 5 kg of high-quality fresh golden osmanthus in October of the year, clean it and put it in a special microwave baking tray with a thickness of 2-3 cm, control the temperature at 110-115 ° C, kill it for 2 minutes, and evenly spray it with 40 g of α-L-mouse Liglusidase, 0.2mol / L Na2HPO with a pH value of 3 4 -After 250g of 0.1mol / L citric ...

Embodiment 2

[0030] A kind of sweet-scented osmanthus Longjing tea, its concrete preparation method is as follows:

[0031] 1) Using one bud and one leaf or one bud and two leaves of the Longjing tea tree variety in April of that year as raw materials, according to the roasting process of Longjing tea, process it into a fragrance-type Longjing green tea, and refine it through a circular sieve machine and air separation machine to remove the impurities in the tea leaves. The pieces, powder, stalks and inclusions, control the water content of the tea leaves below 5%, put them into the cold storage for fresh storage, and serve as tea dregs;

[0032] 2) Pick 10kg of high-quality fresh golden osmanthus in September of the year, clean it and put it into a special microwave baking tray with a thickness of 2-3cm, control the temperature at 110-115°C, kill it for 2 minutes, and evenly spray it with 40gα-L- Rhamnosidase, 0.2mol / L Na at pH 6 2 HPO 4 - After 500g of 0.1mol / L citric acid buffer solut...

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Abstract

The invention discloses a production method of sweet osmanthus Longjing tea. The production method comprises the following production steps: producing a tea billet, pre-treating the tea billet, blending and scenting, compositely re-firing by a microwave and a far-infrared ray, extracting flowers and the like. According to the production method disclosed by the invention, the purposes of treating lots of fresh sweet osmanthus in a short time and preventing the fresh sweet osmanthus from being oxidized and browned are effectively solved by virtue of a microwave green-removing technology, the hydrolysis of a fragrance precursor is promoted by spraying glycoside hydrolase to generate fragrance flavour substances, and thus the fragrance of the sweet osmanthus is improved, and the scenting efficiency is greatly increased; the microwave and the far-infrared ray are combined for composite baking in a wet billet re-firing process, thus the problems of yellow colour and fragrance loss of the Longjing green tea due to high temperature and high humidity in the traditional oven-type re-firing process are solved, the fragrance freshness and liveliness, and the taste freshness and mellowness of the sweet osmanthus Longjing tea are effectively improved, bitterness is removed and converted to sweetness, and the quality of the sweet osmanthus Longjing tea is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of osmanthus fragrans Longjing tea. Background technique [0002] Osmanthus fragrans (Osmanthus frag rans), a plant of the genus Osmanthus in the Oleaceae family, is not only rich in meaning and ornamental, but also the first-class raw material for scenting scented tea, refining aromatic oil and making cakes. Osmanthus Longjing is a traditional scented scented tea in my country. Its flower fragrance is sweet and rich, the tea taste is mellow and refreshing, and it has the effect of moistening the throat and clearing the lungs. It has a wide range of consumer groups. Studies have found that the main aroma components of osmanthus are linalool and its oxides, α-ionone, β-ionone, and caprolactone. Mature, under the action of glycosidase, it can be hydrolyzed to release secondary metabolites, namely linalool and its oxides, which have strong natural aroma ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/40
Inventor 董俊杰罗龙新钱晓军
Owner HANGZHOU JU FANG YONG HLDG
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