Lotus leaf delicate fragrance type fumigated and enzyme deactivated tea leaves and preparation method thereof

Abstract

The present invention discloses lotus leaf delicate fragrance type fumigated and enzyme deactivated tea leaves and a preparation method thereof. The tea leaves are prepared from the following raw materials in parts by weight: edible alcohol, tea fresh leaves, mulberries, sodium citrate, Chinese wolfberry fruits, lotus leaves, fructus hippophae, mint leaves, oat bran, green plum fleshes, grapefruit skins, lotus flowers, lotus root starch, lavender and a right amount of water. The lotus leaves, mint and other freshly delicate materials are subjected to a quick steaming and boiling until the materials are boiled out, color and taste of the leaves are removed, then the boiled materials are smashed into paste, the paste is covered with the lotus root starch, when the lotus root starch is stick with water, a layer of thin membrane covers the surface of the paste materials to prevent the fragrance overflowing and at the same time preventing oxidation, and then the edible alcohol is used to extract the substances with the delicate fragrances. The presence of the alcohol reduces boiling point of water, but pressurization can improve the boiling point, improve the steam temperature, and shorten the enzyme deactivating time. Too long steam fumigation time is easy to cause tea leaf crispness and affects the soaking effect. The steam temperature and the unique permeability property are sufficient to complete the enzyme deactivating.

Description

technical field [0001] The invention belongs to the technical field of tea making technology, and in particular relates to a lotus leaf fragrance-type fumigated green tea and a preparation method thereof. Background technique [0002] Plant wax layer is a general term for a class of complex organic mixtures formed by plants to adapt to the external environment during their growth. It covers the outermost layer of the aboveground parts of plants, mainly aliphatic compounds, cyclic compounds and sterols, etc. . Since the plant waxy layer belongs to a class of organic mixtures, it has the property of being insoluble in water but soluble in organic solvents, so organic solvents are often used to dissolve the waxy layer on the surface of plant leaves. A protective barrier between the waxy layer and the external environment is of great significance to the internal physiology of the plant and to resist the damage of the external environment. It can prevent the evaporation of water...

AI Technical Summary

Problems solved by technology

[0004] The most important part in the tea preparation process is greening. The main purpose is not only to volatilize a certain amount of water, but also to kill enzymes. There are extremely strict requirements for temperature, time, and degree of tumbling. If the temperature is too high (generally 240~ 300°C) or untimely tumbling (not enough speed) may easily lead to partial carbonization of tea leaves. For commodities whose tea leaves are mainly processed, it will greatly affect the quality in the later stage, and local high temperatures will easily volatilize the unique aroma components of tea leaves, while Most of these aroma substances are volatile organic aromatic fats, and high temperature can easily decompose chlorophyll, cellulose, trace carotene, lutein and vitamins in tea leaves, which are beneficial to the human body. Plant active ingredients, while cellulose belongs to dietary Loss of fiber and nutrients