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Technology method of sealed scented jasmine tea

A process method and technology for jasmine flowers, applied in the directions of tea, tea spice, tea treatment before extraction, etc., can solve the problems of reducing the concentration of aroma substances on the surface of tea, enhance the ability to absorb and retain aroma, reduce the scenting temperature, avoid the desorption effect

Active Publication Date: 2020-10-02
湖南潇湘茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the technical problem of reducing the concentration of aroma substances on the surface of tea leaves by isolation and scenting, the present invention proposes a new process for the isolation and scenting of jasmine tea, which can increase the concentration of aroma substances on the surface of tea leaves in the process of isolation and scenting, and improve the aroma of jasmine tea. Fragrance and Quality

Method used

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  • Technology method of sealed scented jasmine tea
  • Technology method of sealed scented jasmine tea
  • Technology method of sealed scented jasmine tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of technological method of isolated scenting jasmine tea, comprises the following steps:

[0037] (1) Tea base processing and flower processing:

[0038] Tea dhool treatment: Spray 5 parts of 1% porous starch solution onto the surface of 100 parts of tea dhool, then dry at 60°C, control the water content of tea dhool to 15%, and wait for the tea dhool to cool naturally to room temperature.

[0039] Flower treatment: choose jasmine flowers as spices for scenting jasmine tea. After entering the factory, spread them thinly to dissipate heat in time, with a thickness of 12-15cm. Scenting can be carried out when the opening degree is greater than or equal to 60%. Fresh flower treatment method is commonly used in prior art.

[0040] Because the biggest difficulty in isolating scented flowers is the lack of fragrance, therefore, in the scenting method, the proportioning and quality of scented flowers are also one of the aspects that affect the problem. It is advisabl...

Embodiment 2

[0049] This embodiment is a process for scenting jasmine tea in isolation. The difference between the specific steps and Embodiment 1 of the present invention is that the water content of the tea base is 10%. Adopt the processing method of present embodiment, prepare a kind of jasmine tea.

Embodiment 3

[0051] This embodiment is a process for isolated scenting jasmine tea, the difference between the specific steps and the embodiment 1 of the present invention is that the water content of the tea base is 15%. Adopt the processing method of present embodiment, prepare a kind of jasmine tea.

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Abstract

The invention discloses a technology method of sealed scented jasmine tea. The technology method comprises the following steps of S1, treating tea semi-finished products: spraying porous starch onto the surfaces of the tea semi-finished products, performing drying treatment, and controlling the water content of the tea semi-finished products to be 5-25%; S2, performing sealed scenting: performinglayered scenting on the treated tea semi-finished products and fresh jasmine, performing layered placing on a layer of the fresh jasmine and a layer of the tea, controlling the temperature and time, and performing scenting twice; and S3, performing low temperature drying: taking out the fresh jasmine, adding a drying agent, performing layered placing on a layer of the drying agent and a layer of the tea, and performing low temperature drying at the temperature of 40-50 DEG C until the water content of the dried tea leaves is 7-8wt%, so as to obtain the sealed scented jasmine tea. The jasmine tea prepared by the technology method is basically free from pesticide residues. Compared with sealed scented jasmine tea prepared by a general sealed scenting technology for jasmine tea, the jasmine tea prepared by the technology method has the advantages of being richer in fragrance and higher in quality.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a process for isolated scenting jasmine tea. Background technique [0002] Scented tea is a unique tea variety in my country. It is made by using tea base (vegetarian tea) and fragrant flowers as raw materials. Tea attracts the fragrance of flowers, and flowers contribute to the taste of tea. The scented tea produced is rich and fragrant, and is favored by consumers. Jasmine, magnolia, pearl orchid, sweet-scented osmanthus and other summer and autumn fragrant flowers are usually used as raw materials for scenting scented tea, especially jasmine is used in the largest amount. The volatile oily substances contained in jasmine have the effects of promoting qi and relieving pain, removing dampness and neutralizing, clearing liver and improving eyesight, promoting body fluid and quenching thirst, eliminating phlegm and treating dysentery, clearing water, expelling wind and relieving ext...

Claims

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Application Information

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IPC IPC(8): A23F3/40A23F3/14A23F3/06
CPCA23F3/405A23F3/14A23F3/06
Inventor 陈德湖杨开新朱展来李骥才黄建伟黄凯
Owner 湖南潇湘茶业有限公司
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