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Flower tea scenting process

A scenting and crafting technology, which is applied in the scenting process of scented tea, can solve the problems of loss of scent, impure scent, and low utilization rate of floral scent, etc., and achieve the effect of avoiding drying, improving the utilization rate of scent, and realizing perennial production

Inactive Publication Date: 2018-04-24
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned prior art, the present invention provides a scenting process of scented tea to solve the technical problems of serious loss of floral scent, low utilization rate of floral scent and impure scent.

Method used

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  • Flower tea scenting process

Examples

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Effect test

Embodiment 1

[0025] A scenting process for scented tea, comprising the following steps:

[0026] (1) Drying and cooling of tea leaves: select 100 kg of green tea bases that meet the national tea hygiene standards, and use a dryer to dry the bases at 110°C until the water content of the bases is below 6%;

[0027] (2) choose scenting raw material: select 80g of jasmine extract meeting national standard requirements, place in distiller;

[0028] (3) Steam distillation: Pass steam with a pressure of 0.5Mpa and a temperature of 130°C into the distillation chamber, and continue distillation for 10 minutes;

[0029] (4) Distillation gas dehydration: the mixed steam produced in step (3) is introduced into the dehydrator, and the gas containing aroma substances is obtained after silica gel dehydration;

[0030] (5) scenting treatment: the gas containing aroma substances after step (4) dehydration treatment is imported in the drum tea machine that the black tea dregs processed through step (1) are...

Embodiment 2

[0033] A scenting process for scented tea, comprising the following steps:

[0034] (1) Drying and cooling of tea leaves: select 100 kg of black tea bases that meet the national tea hygiene standards, and use a dryer to dry the bases at 100°C until the water content of the bases is below 6%;

[0035] (2) choose scenting raw materials: select 15kg of rose fresh flowers that meet the requirements of the national standard, and place in the distiller;

[0036] (3) Steam distillation: Pass steam with a pressure of 0.3Mpa and a temperature of 150°C into the distillation chamber, and continue distillation for 15 minutes;

[0037] (4) Distillation gas dehydration: the mixed steam produced by step (3) is introduced into the dehydrator, and after molecular sieve dehydration, the gas containing aroma substances is obtained;

[0038] (5) Fragrance treatment: the gas containing aroma substances after the dehydration treatment in step (4) is introduced into the tea drum frying machine equi...

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Abstract

The invention discloses a flower tea scenting process which comprises the following steps: (1) drying a raw material tea blank, and cooling for later use, wherein the tea blank is dried in a hot air drying machine, the drying temperature is 100-110 DEG C, and the water content of the dried tea blank is less than 6%; (2) putting scenting raw materials in a distillation chamber, and performing distillation with high-temperature high-pressure steam; (3) introducing a mixed gas after distillation into a dehydration chamber with a dehydration agent, and removing moisture in the mixed gas so as to obtain a gas with scent substances; (4) introducing the gas with the scent substances in the step (3) into a scenting machine with the raw material tea blank treated in the step (1), and performing scenting treatment, thereby obtaining a finished product of flower tea. By adopting the flower tea scenting process disclosed by the invention, the technical problems that flower scent is seriously lost,the flower scent is not highly utilized, and the scent is not pure are effectively solved.

Description

technical field [0001] The invention belongs to the technical field of scented tea production, and in particular relates to a scenting process of scented tea. Background technique [0002] "Tea attracts the fragrance of flowers to benefit the taste of tea", because scented tea integrates the fragrance of flowers and tea flavor, it is favored by consumers and has become an important tea in my country. However, for a long time, the processing of scented tea still adopts the scenting method of mixing tea and flowers. Not only is it impossible to achieve annual production due to the influence of the flowering season, but also in the process of scenting, there are incomplete scents from flowers and fragrance from tea leaves. Insufficient, especially when the tea absorbs a large amount of water in the flower while absorbing the fragrance, it has to be dried, resulting in a large amount of volatilization and loss of aroma components, resulting in a low utilization rate of flower fr...

Claims

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Application Information

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IPC IPC(8): A23F3/42
CPCA23F3/426
Inventor 何春雷李品武邹瑶杜晓唐茜陈盛相裴旭晶
Owner SICHUAN AGRI UNIV
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