Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of black tea containing sweet-scented osmanthus

A technology of sweet-scented osmanthus and black tea, applied in the field of tea, which can solve the problems of sweet-scented osmanthus damage and achieve the effects of improving bitterness, reducing water content and improving quality

Inactive Publication Date: 2018-08-03
南平慧薇网知识产权营运有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Osmanthus tea has the effects of warming and nourishing yang, whitening the skin, removing toxins from the body, relieving cough and reducing phlegm, and nourishing the lungs. In the prior art, osmanthus is combined with tea, and the fragrance of osmanthus is added while maintaining the fragrance of the tea. However, due to the limitation of the production method Usually slightly bitter, and when processing sweet-scented osmanthus, often produce varying degrees of damage to sweet-scented osmanthus

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of black tea containing sweet-scented osmanthus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing black tea containing sweet-scented osmanthus, the preparation method is as follows:

[0023] (1) Put the fresh leaves into the reaction kettle, wither at 20°C for 30 minutes, put the withered fresh leaves into the roller shaker, raise the temperature to 30°C, and shake the green leaves at a speed of 5 r / min for 15 minutes. Cool to room temperature, then knead in a kneading machine, the kneading time is controlled at 80 minutes, until the leaves are rolled into strips, put the tea germ into the fermentation cart, keep the temperature at 28°C, and the relative humidity at 80% for continuous fermentation After 4 hours, put the fermented tea leaves into a dryer, heat up to 60°C at a heating rate of 10°C / min, and dry for 70 minutes to obtain tea embryos with a water content of 6%.

[0024] (2) Pick the leaves of osmanthus fragrans, remove impurities, and dry them in a ventilated and cool place until the water content is 20%. After quick-freezing at mi...

Embodiment 2

[0027] A method for preparing black tea containing sweet-scented osmanthus, the preparation method is as follows:

[0028] (1) Put the fresh leaves into the reaction kettle, wither at 24°C for 40 minutes, put the withered fresh leaves into the roller shaker, raise the temperature to 35°C, shake the green leaves at a speed of 10r / min for 20 minutes, and let the Cool to room temperature, then knead in a kneading machine, the kneading time is controlled at 100min, until the leaves are rolled into strips, put the tea germ into the fermentation cart, keep the temperature at 30°C and the relative humidity at 85%, and continue to ferment After 5 hours, put the fermented tea leaves into a dryer, heat up to 70°C at a heating rate of 15°C / min, and dry for 90 minutes to obtain tea embryos with a water content of 6.5%.

[0029] (2) Pick the leaves of osmanthus fragrans, remove impurities, and dry them in a ventilated and cool place until the water content is 30%. After quick-freezing at ...

Embodiment 3

[0032] A method for preparing black tea containing sweet-scented osmanthus, the preparation method is as follows:

[0033] (1) Put the fresh leaves in the reaction kettle, wither at 22°C for 35 minutes, put the withered fresh leaves in a roller shaker, raise the temperature to 32°C, and shake the green leaves at a speed of 6 r / min for 18 minutes. Cool to room temperature, then knead in a kneading machine, the kneading time is controlled at 90 minutes, until the leaves are rolled into strips, put the tea germ into the fermentation cart, keep the temperature at 29°C, and the relative humidity at 83% for continuous fermentation After 5 hours, put the fermented tea leaves in a dryer, raise the temperature to 65°C at a heating rate of 11°C / min, and dry for 75 minutes to obtain tea embryos with a water content of 6%.

[0034] (2) Pick the leaves of osmanthus fragrans, remove impurities, and dry them in a ventilated and cool place until the water content is 25%. After quick-freezing...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of black tea containing sweet-scented osmanthus, and relates to the field of tea leaves. The preparation method of the black tea containing sweet-scented osmanthus comprises the following steps of putting fresh leaves in a reaction kettle for withering, then adding the withered leaves in a roller machine for rocking of the withered leaves, after 15-20minof rocking, putting the rocked leaves in a rolling machine for rolling until the leaves are rolled to form strips, putting tea semi-finished products in a fermentation vehicle for continuous fermentation, and then putting fermented tea leaves in a drying manner to obtain dried tea semi-finished products; removing impurities from slightly-dried sweet-scented osmanthus, putting the sweet-scented osmanthus without impurities in the reaction kettle, performing drying under the ultralow temperature vacuum condition to enable the water content of the sweet-scented osmanthus to be reduced to 9-10%,thoroughly mixing the sweet-scented osmanthus with the dried tea semi-finished products to obtain a mixture, putting the mixture in a kiln pot, under the illumination of ultraviolet rays in an far ultraviolet region, performing standing for 12-15h, taking out the scented tea mixture, putting the taken scented tea mixture in the drying machine for drying, performing aroma increasing for the first time, performing heating for aroma increasing for the second time, and finally sieving the made scented tea for flower extraction so as to obtain finished products. The preparation method provided by the invention is simple in technology, the finished products are high in quality, and the preparation method is suitable for large-scale promotion.

Description

technical field [0001] The invention relates to the field of tea, in particular to a method for preparing black tea containing sweet-scented osmanthus. Background technique [0002] Black tea, English is Black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Keemun black tea is the most famous variety of black tea in my country, which is the second largest tea category in China. The originator of black tea is in China. The earliest black tea in the world was invented by tea farmers in Wuyishan tea area in Fujian during the Ming Dynasty in China, and it wa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 黄小平
Owner 南平慧薇网知识产权营运有限公司