Preparation method of pomelo flower tea

Abstract

The invention discloses a preparation method of pomelo flower tea, which comprises the following steps: (1) mixing pomelo flowers and a dry tea base, and carrying out cell wall breaking, primary closed anaerobic scenting and drying; (2) cooling the substance subjected to the primary closed anaerobic scenting to 25-30 DEG C, adding pomelo flowers, repeating the operation in the step (1), and carrying out secondary scenting; (3) cooling the substance subjected to secondary scenting to 25-30 DEG C, adding pomelo flowers, repeating the operation in the step (1), and carrying out tertiary scenting; and (4) mixing the pomelo flower tea subjected to tertiary scenting with the pomelo flowers, and performing aroma enhancement at 30-45 DEG C. The pomelo flower tea prepared by the method is moderate in pomelo fragrance, long in pomelo fragrance retention time, excellent in quality, low in pomelo flower consumption and low in production cost.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a method for preparing pomelo tea. Background technique [0002] Flavored tea is a unique tea product in my country. It is made by using aroma products such as essence and monomer spices to release aroma and the characteristics of tea to absorb aroma. For example, fragrant flowers, fruits, leaves and skins of aroma-producing plants are added. Tea leaves may be endowed with aroma through a special scenting process, so that it has the color, aroma and taste of tea and flavoring spices at the same time. [0003] Scented tea is a kind of scented tea. The unique scented teas in my country include jasmine tea, osmanthus tea, rose tea and so on. Scented tea is made by utilizing the fragrance of flowers and the fragrance of tea leaves. The traditional scented tea type is made from the tea of ​​the Theaceae (Theaceae) subgenus Camellia as the basic raw material, and the fragrant ...

AI Technical Summary

Problems solved by technology

[0005] At present, according to the work carried out in various aspects and the scheme and technology given by the existing literature on the preparation process of pomelo scented tea, after inquiry, the published research papers on pomelo scented tea (including flowers, fruits, leaves, and skins) There are more than 560 papers and research reports, and more than 20 related patents at home and abroad have been applied for. Based on these patent applications and literature data, there are problems in the preparation process such as non-standard selection of flowering period and unreasonable scenting process, which leads to the pomelo scent of pomelo scented tea. Unevenness, pomelo fragrance retention time is different, and product quality is uneven. Because the fragrance of pomelo blossoms is released less, the fragrance is less scented into the tea leaves, and the fragrance is emitted during scenting, the fragrance is insufficient. In order to increase the fragrance, it is often used to increase the fragrance of grapefruit flowers Consumption (the ratio of pomelo flower is increased to 50%), and increasing the proportion of pomelo flower consumption will make the pomelo scented tea pungent, bitter, and astringent, and increase the production cost, which cannot meet market requirements

Therefore, in order to increase the fragrance without increasing the cost, additives such as essence, monomer spices and chemical additives are often taken at present, but this cannot guarantee the natural characteristics and natural quality of grapefruit scented tea.

Images