A kind of factory processing method of jasmine tea

Abstract

The invention discloses an industrial processing method of jasmine tea, which adopts a segmented industrial process flow: jasmine fragrance exhalation with temperature control, humidity control and gas control, aroma capture of "negative pressure suction + activated carbon adsorption", and subcritical extraction Top aroma essential oil and flower dregs essential oil (the first stage of flowering season); essential oil temperature-controlled tea adsorption type aroma absorption, constant temperature airtight fragrance fixing, low-temperature drying (second stage of non-flowering season). The invention realizes automatic and refined control of the jasmine fragrance release environment, prolongs the fragrance exhalation time; effectively collects aroma substances through the aroma adsorption and capture technology, improves the quality of the essential oil with the subcritical extraction technology, and is easy for industrial production; finally, "jasmine flower Essential oil-tea scenting system breaks the traditional scenting mode of camellia mixing, realizes the possibility of scented tea production in non-flowering seasons, and realizes scented tea production towards automation and factory level.

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, the traditional scented tea process has the following problems: ①The production season of jasmine tea is short (only from June to September), and the planting area of ​​jasmine tea production areas (Fuzhou, etc.) is constantly shrinking due to the high cost of planting and picking flowers, and the supply of fresh jasmine flowers is limited by time and space ;②The flower temperature during the scenting process cannot be controlled, and the flower temperature in midsummer often exceeds 40°C, which limits the fragrance and vitality of the flowers, and fails to reach the maximum amount of fragrance. In addition, the non-closed scenting system, multiple dryings, and unreasonable use of residual flowers Factors such as low utilization rate of flower fragrance (<20%), and increased amount of flowers; ③ Traditional jasmine tea processing technology is cumbersome, each batch of scented tea processing takes as long as half a month to one month, and the production cycle is long; ④ Camellia mixing and flowering Heat dissipation is done manually on the ground, which has high labor intensity, high labor cost, low degree of cleanliness, and high energy consumption