Preparing method of strong-flavor Maofeng-jasmine instant tea

An instant tea, strong-flavor technology, applied in the direction of tea, tea extraction, food science, etc., can solve the problem of complex production process of jasmine tea

Inactive Publication Date: 2017-05-31
长兴众化生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] But at present, the production process of jasmine tea is very complicated. It needs to go through complex processes such as scenting. How to use modern technology to develop an instant drink, which not only preserves the beneficial ingredients of jasmine tea to the human body, but also retains the unique fragrance of jasmine tea. It has become a new topic in the field of new tea beverages in modern society

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of Luzhou-flavor Maofeng jasmine instant tea, comprising the following steps:

[0025] A. Picking flowers: After picking the fresh jasmine flowers, put them in baskets;

[0026] B. Cooling: Fresh flowers are ready to be checked and weighed in time when they enter the field, piled up according to grades, and spread to cool;

[0027] C. Blending of camellia: use Maofeng as the tea embryo, blend evenly with jasmine and a small amount of wintersweet;

[0028] D. Ultra-low temperature pulverization: place the camellia heap in a low-temperature environment of -18°C to cool for 2.5 hours, then pulverize it with a pulverizer, gradually raise the ambient temperature to 10°C at a rate of 1°C / h, collect pulverized samples, and set aside;

[0029] E. Extraction: add ethanol to the extraction tank, control the temperature at 10°C, and then add crushed samples. The added crushed samples are 25% of the weight of ethanol. After magnetic stirring for 28 minutes, th...

Embodiment 2

[0034] A preparation method of Luzhou-flavor Maofeng jasmine instant tea, comprising the following steps:

[0035] A. Picking flowers: After picking the fresh jasmine flowers, put them in baskets;

[0036] B. Cooling: Fresh flowers are ready to be checked and weighed in time when they enter the field, piled up according to grades, and spread to cool;

[0037] C. Blending of camellia: use Maofeng as the tea embryo, blend evenly with jasmine and a small amount of wintersweet;

[0038] D. Ultra-low temperature pulverization: place the camellia heap in a low-temperature environment of -20°C to cool for 3 hours, then pulverize it with a pulverizer, gradually raise the ambient temperature to 10°C at a rate of 1°C / h, collect pulverized samples, and set aside;

[0039] E. Extraction: add ethanol in the extraction tank, control the temperature at 5°C, then add crushed samples, the added crushed samples are 30% of the weight of ethanol, and after magnetic stirring for 25 minutes, adopt...

Embodiment 3

[0045] A. Picking flowers: After picking the fresh jasmine flowers, put them in baskets;

[0046] B. Cooling: Fresh flowers are ready to be checked and weighed in time when they enter the field, piled up according to grades, and spread to cool;

[0047] C. Blending of camellia: use Maofeng as the tea embryo, blend evenly with jasmine and a small amount of wintersweet;

[0048]D. Ultra-low temperature pulverization: place the camellia heap in a low-temperature environment of -15°C to cool for 2 hours, then pulverize it with a pulverizer, gradually raise the ambient temperature to 10°C at a rate of 1°C / h, collect pulverized samples, and set aside;

[0049] E. Extraction: add ethanol to the extraction tank, control the temperature at 15°C, and then add crushed samples. The added crushed samples are 20% of the weight of ethanol. After magnetic stirring for 30 minutes, the feed liquid is obtained by vacuum distillation;

[0050] F. Freeze-drying: put the feed liquid into the freez...

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PUM

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Abstract

The invention discloses a preparing method of strong-flavor Maofeng-jasmine instant tea. According to the technical scheme, a method of gradually rising the temperature from an ultralow temperature is mainly adopted so that tea fragrance can be firstly maintained through the low temperature and then gradually released, then the fragrance of jasmine flowers and wintersweet flowers is gradually released and absorbed by Maofeng tea leaves, a cryogenic technology is adopted in both smashing and extraction treatment, thus partial fragrance is maintained to be not entirely released, and when a finished tea product is made in high-temperature water, a large amount of fragrance is still sent forth; meanwhile, a low-temperature extraction technology is adopted so that it can be guaranteed that health-care components like phenols, alcohol, lipid, saccharides contained in the jasmine flowers, wintersweet flowers and the Maofeng tea leaves are not damaged.

Description

technical field [0001] The invention relates to the technical field of functional drinks, in particular to a preparation method of Luzhou-flavor Maofeng jasmine instant tea. Background technique [0002] Wood jasmine, alias: jasmine, Oleaceae, frangipani is an erect or climbing shrub, up to 3 meters. Branchlets terete or slightly compressed, sometimes hollow, sparsely pilose. Leaves are opposite, simple, papery, round, oval, ovate-elliptic or obovate, with rounded or blunt ends, sometimes slightly cordate base, slightly concave or concave above, convex below, thin Veins are often conspicuous on both sides, slightly raised, glabrous except for tufts in the axils of lower veins; lobes oblong to nearly round, apex round or obtuse. Fruit spherical, purple-black. The flowering period is from May to August, and the fruiting period is from July to September. The flowers of jasmine are very fragrant, and it is a famous scented tea raw material and an important essence raw materi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 林志勇
Owner 长兴众化生物科技有限公司
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