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Making process of flower tea

A production process, scented tea technology, applied in the direction of tea substitutes, etc., can solve the problems of messy kneading direction, excessive debris, unreasonable, etc., and achieve the effect of reducing the probability of breaking, reducing bitterness, and increasing production

Inactive Publication Date: 2019-10-08
广西绿生源农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Brewing scented tea as a drink has been the living habit of our country for many years, but the production methods of scented tea are different. In the traditional production method, the scented tea produced by killing and drying has different shapes and tastes. In some scented tea processing techniques, due to the unreasonable selection of process parameters, it is impossible to obtain high-quality scented tea with good health effects. In the existing scented tea production process, scented tea is in a raw state, and the caffeine and theobromine contained in it , theophylline, anthocyanin, tea saponin, and bitter amino acids. The bitterness is relatively large, which affects the taste of scented tea. In the process of kneading the existing scented tea production process, the direction of kneading is messy, which affects the forming of scented tea and easily damages the structure of scented tea. , producing more slag, affecting the quality of scented tea, therefore, it is necessary to design a production process of scented tea

Method used

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  • Making process of flower tea

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Effect test

Embodiment 1

[0024] A manufacturing process of scented tea, comprising step 1, picking tea; step 2, cleaning; step 3, roasting; step 4, drying; step 5, filtering; step 6, vacuum packaging;

[0025] Wherein in above-mentioned step one, take the flower bud that flower bud is to be opened in tea garden;

[0026] Wherein in the above step 2, the petals of the picked flower buds are taken out, soaked for 1-2 hours, the temperature of the soaking water is set to 30-40°C, and the stamens and flower pedicles are removed. cleaning of dust;

[0027] Wherein in the above step 3, after the cleaned petals are filtered, they are placed on the steamer at a temperature of 50-60° C. for 1 hour. During the steaming process, every Turn over once every 10 minutes. After baking, let it dry to room temperature, then knead it manually, and keep kneading in one direction;

[0028] Wherein in the above step 4, after baking, the petals are placed in a sterile room for drying for 1 to 2 days at a drying temperatur...

Embodiment 2

[0032] A manufacturing process of scented tea, comprising step 1, picking tea; step 2, cleaning; step 3, roasting; step 4, drying; step 5, filtering; step 6, vacuum packaging;

[0033] Wherein in above-mentioned step one, take the flower bud that flower bud is to be opened in tea garden;

[0034] Wherein in the above step 2, the petals of the picked flower buds are taken out, soaked for 1-2 hours, the temperature of the soaking water is set to 30-40°C, and the stamens and flower pedicles are removed. cleaning of dust;

[0035] Wherein in the above step 3, after the cleaned petals are filtered, they are placed on the steamer at a temperature of 50-60°C for 1.5 hours. During the steaming process, each Turn over once every 10 minutes. After baking, let it dry to room temperature, then knead manually, and keep kneading in one direction;

[0036] Wherein in the above step 4, after baking, the petals are placed in a sterile room for drying for 1 to 2 days at a drying temperature o...

Embodiment 3

[0040] A manufacturing process of scented tea, comprising step 1, picking tea; step 2, cleaning; step 3, roasting; step 4, drying; step 5, filtering; step 6, vacuum packaging;

[0041] Wherein in above-mentioned step one, take the flower bud that flower bud is to be opened in tea garden;

[0042] Wherein in the above step 2, the petals of the picked flower buds are taken out, soaked for 1-2 hours, the temperature of the soaking water is set to 30-40°C, and the stamens and flower pedicles are removed. cleaning of dust;

[0043] Among them, in the above step three, after the cleaned petals are filtered, they are placed on the steamer at a temperature of 50-60° C. for 2 hours. During the steaming process, every Turn over once every 10 minutes. After baking, let it dry to room temperature, then knead it manually, and keep kneading in one direction;

[0044] Wherein in the above step 4, after baking, the petals are placed in a sterile room for drying for 1 to 2 days at a drying t...

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Abstract

The invention discloses a making process of flower tea. The making process includes: step 1, picking tea leaves: picking buds going to bloom in a tea garden; step 2, washing: taking out petals of thepicked buds, and soaking for 1-2h to remove pistil and stem; step 3, baking to be ripe: draining the petals after being washed, putting into a steamer basket for baking to be ripe; step 4, drying; step 5, filtering; step 6, vacuum packing. By baking the petals to be ripe through water steaming, content of caffeine, theobromine, anthocyanin, tea saponin and bitter amino acid in the flower tea can be lowered, bitterness can be lowered, and taste of the flower tea is improved greatly. Through one-way rubbing during water removing, the taste of the flower tea can be improved, appearance uniformityof the flower tea is ensured, breakage probability is lowered, quality of the flower tea is improved, and yield and earning are increased.

Description

technical field [0001] The invention relates to the technical field of scented tea processing, in particular to a process for making scented tea. Background technique [0002] Brewing scented tea as a drink has been the living habit of our country for many years, but the production methods of scented tea are different. In the traditional production method, the scented tea produced by killing and drying has different shapes and tastes. In some scented tea processing techniques, due to the unreasonable selection of process parameters, it is impossible to obtain high-quality scented tea with good health effects. In the existing scented tea production process, scented tea is in a raw state, and the caffeine and theobromine contained in it , theophylline, anthocyanin, tea saponin, and bitter amino acids. The bitterness is relatively large, which affects the taste of scented tea. In the process of kneading the existing scented tea production process, the direction of kneading is m...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 范武
Owner 广西绿生源农业科技有限公司
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