Industrialized jasmine tea processing method

Abstract

The invention discloses an industrialized jasmine tea processing method. The industrialized jasmine tea processing method adopting a sectional industrialized technical process includes: jasmine fragrance release with temperature, humidity and air controlled, fragrance gathering by means of negative-pressure air suction and activated carbon adsorption, and subcritical extraction of initial essential oil and flower residue essential oil (in a first blossom stage); tea leaf fragrance adsorption with essential oil temperature controlled, constant-temperature hermetic fragrance curing and low-temperature drying (in a second non-blossom stage). The industrialized jasmine tea processing method has the advantages that automatic and precise control of a jasmine fragrance release environment is realized, and fragrance release time is prolonged; effectiveness in collection of fragrant substances is realized by means of fragrance adsorptive gathering techniques, and owing to subcritical extraction, essential oil quality is improved, and industrial production is facilitated; by means of 'jasmine essential oil-tea' scenting, a traditional scenting mode of mixture of jasmine flowers and tea leaves is broken, possibility of production of scented tea in non-blossom seasons is realized, and automation and industrialization in production of scented tea are realized.

Description

technical field [0001] The invention belongs to the field of scented tea preparation, and in particular relates to a method for industrialized processing of jasmine tea. Background technique [0002] Jasmine, belonging to the genus Jasmine of Oleaceae, is native to India and Arabia. It was introduced into my country from the Han Dynasty and has a history of more than 1,700 years. In 2013, my country's jasmine planting area was about 190,000 mu, with an annual output of about 110,000 tons of flowers. The main production areas are in Guangxi, Fujian, Yunnan, Sichuan and other places. It is mainly used for scenting scented tea, with a total output of about 85,000 tons. [0003] Jasmine tea blends tea and flower fragrances through the method of "introducing the aroma of tea to enhance its flavor", forming an elegant and fragrant aroma, a mellow and fresh taste, and a soothing effect on autonomic nerves and blood pressure, which has won the favor of consumers at home and abroad. ...

AI Technical Summary

Problems solved by technology

[0004]However, there are the following problems in the traditional scented tea process: ①The production season of jasmine tea is short (only from June to September), and the production area of ​​jasmine tea (Fuzhou, etc.) The high cost of jasmine keeps the planting area shrinking, and the supply of fresh jasmine flowers is limited by time and space; ②The temperature of the flowers in the scenting process cannot be controlled, and the temperature of the flowers in midsummer often exceeds 40°C, which limits the vitality of the flowers and fails to reach the maximum amount of fragrance. Factors such as Shangfei’s closed scenting system, repeated drying, and unreasonable use of residual flowers lead to a low utilization rate of flower fragrance (<20%) and an increase in the amount of flower blending; ③The processing technology of traditional jasmine tea is cumbersome, and the processing of each batch of scented tea takes as long as Half a month to one month, the production cycle is long; ④Camellia mixing and flower cooling are all done manually on the ground, which has high labor intensity, high labor cost, low degree of cleanliness, and high energy consumption