Flower-fragrant black tea

A flower-flavored and black tea technology is applied in the extraction of flowers and spices, the production process of floral-flavored black tea, and the production of black tea and its extracts. Aroma, the effect of improving the dissolution rate

Pending Publication Date: 2016-09-07
王婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In view of the above problems, the present invention uses modern essence extraction technology to solve the problem of single traditional black tea products and monotonous flavor, and provides a natural flower-flavored black tea product that can improve the quality of soup color, is suitable for people with pollen allergies, and is convenient for brewing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: the extraction method of roselle fragrance

[0032] Crush 500.00g of roselle calyx, put it in a 2L barrel, and put it into the extraction kettle, install the pressure ring and sealing ring, tighten the plug, then turn on the freezer, and put the extraction kettle, separation kettle Ⅰ, Adjust the temperature controller of the separation kettle II to the required set temperature; when the temperature of the refrigerator drops to about 0°C, the temperature of the extraction kettle and separation kettle I reaches 55°C, and the temperature of the separation kettle II reaches 40°C, open the gas cylinder and open the Valve 2 (CO 2 Liquefied in the cold cycle), then turn on the high-pressure pump to pressurize, when the extraction pressure of the extraction kettle reaches 20MPa, adjust the shut-off valve to balance the pressure of the extraction kettle, and then adjust the valve to control the pressure of the separation kettle I and the separation kettle II of the...

Embodiment 2

[0033] Embodiment 2: a kind of preparation method of roselle black tea

[0034] Crush 100Kg of roselle calyx and use conventional supercritical CO 2 The fluid extraction method is used to obtain the volatile substance of roselle--the roselle floral fragrance concentrate, and it is set aside; take 100Kg of black tea powder as raw material, add 2Kg of β-cyclodextrin, mix it with 1500Kg of water, place it at 80°C, stir and soak Extract for 60 minutes, filter with 3 layers of gauze, remove the tea residue, obtain the extract, and spray dry it. The inlet air temperature is 165°C-185°C, and the outlet air temperature is 65°C-85°C; the speed of the sampling pump is 450-700 rpm / min, the injection pressure range is 1-2MPa, and instant black tea powder is obtained for subsequent use; 10Kg black tea is placed on the upper layer of a closed container, spread evenly, and 0.2L of roselle concentrate is placed on the lower layer (enlarge the surface area of ​​the concentrate as much as possib...

Embodiment 1

[0035] Comparative example 1: a kind of preparation method of gardenia black tea

[0036] According to the Chinese patent publication number CN104336200A, a preparation method of gardenia black tea is described in detail, the steps are as follows: (1) the picked gardenias with strong fragrance are placed in pre-freeze at -50°C for 8 hours, until the gardenia is frozen and hardened; then at a temperature of -30°C and a vacuum of 80pa, the pre-frozen gardenia is freeze-dried for 10 hours to obtain dried gardenia with a moisture content of 5%. Reserve for later use; (2) uniformly mix the above-mentioned part of the dried gardenia flowers and the black tea base in a ratio of 1:5 by weight, carry out the first scenting system, and store in sealed storage at 0°C for 48 hours. Separating the black tea base from the dried gardenia flowers, and sifting out the first-time scented gardenia black tea; (3) the part of the unused dried gardenia flowers prepared in step (1) and the first-tim...

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PUM

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Abstract

The present invention relates to a fresh flower spice extraction, and a preparation technology of a black tea and an extract thereof. The preparation technology successively comprises the following steps: flower-fragrant concentrate extracting, instant black tea powder producing, fragrance enhancing, mixing, and packaging. The preparation technology of the flower-fragrant black tea fully takes the combined advantages of both traditional tea and instant tea, especially improves the dissolution rate of a first tea brewing, and improves product quality. The preparation technology of the flower-fragrant black tea fully uses the physical properties of strong suction force of the tea leaves and is beneficial to increase natural fresh flower fragrance absorption, and the fragrance enhancing method is safe and healthy.

Description

Technical field: [0001] The invention belongs to the field of tea processing, and relates to a process for producing flower-flavored black tea, and more specifically relates to a process for extracting flowers and spices, producing black tea and its extracts. Background technique [0002] With the continuous improvement of people's living standards, tea has become an important choice for more and more people who pursue quality of life. Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. During the fermentation process of black tea, the chemical reaction of polyphenols makes the chemical composition in the fresh leaves change greatly, and will produce theaflavins, thearubigins and other components. , red leaves and sweet and mellow characteristics. In particular, black tea has the functions of helping gastrointestinal digestion, promoting appeti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30A23F3/40
CPCA23F3/30A23F3/405
Inventor 王婧
Owner 王婧
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