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Process for scenting scented tea by using fresh flower sweet-scented osmanthus essential oil

A scenting technology of sweet-scented osmanthus essential oil, which is applied in the technical field of scenting scented tea with fresh sweet-scented osmanthus essential oil, can solve the problems of affecting the taste of the eater and losing the scent and taste of the scented tea, so as to increase the audience size and shorten the scenting time. Long-lasting, oily and beautiful effect

Pending Publication Date: 2021-10-19
GUILIN FOUR SEASON SUNSHINE F&F
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of scented teas on the market. Although the taste of various scented teas on the market is different due to the different preparation methods of ingredients, when drinking scented teas without additional seasonings, the taste will be biased. The sour feeling will affect the taste of the drinker. Although the addition of honey, sugar and seasoning can relieve the sour feeling to a certain extent, it will lose part of the original aroma and taste of scented tea when drinking.

Method used

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  • Process for scenting scented tea by using fresh flower sweet-scented osmanthus essential oil
  • Process for scenting scented tea by using fresh flower sweet-scented osmanthus essential oil

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Embodiment 1

[0032] The invention provides a process for scenting scented tea with sweet-scented osmanthus essential oil. The specific preparation steps are as follows:

[0033] S1. Prepare raw materials: Prepare the following raw materials in proportions by weight: 100 parts of roses, 12 parts of honeysuckle, 27 parts of finished tea, 18 parts of roses, 2.5 parts of sweet-scented osmanthus essential oil, and then prepare the following auxiliary materials in proportions by weight: edible alkali (NaCO 3 ) 7 parts, the remainder is water;

[0034] S2, pretreatment: prepare edible alkali solution with edible alkali and water with the ratio of mass ratio being 1:90, submerge the flowers treated in step S2.1 into edible alkali solution and let stand for 2.8min, take it out and drain in the shade Placement, the time interval between step S2.1 and step S2.2 is not longer than 10 minutes, and both steps S2.1 and step S2.2 are carried out at room temperature to avoid damage to the shape of scented...

Embodiment 2

[0046] The invention provides a process for scenting scented tea with sweet-scented osmanthus essential oil. The specific preparation steps are as follows:

[0047] S1. Prepare raw materials: Prepare the following raw materials in proportions by weight: 100 parts of roses, 12 parts of honeysuckle, 27 parts of finished tea, 18 parts of roses, 2.5 parts of osmanthus essential oil, and then prepare the following auxiliary materials in proportions by weight: edible salt (NaCl) 25 parts, edible alkali (NaCO 3 ) 7 parts, the remainder is water;

[0048] S2, preprocessing:

[0049] S2.1: Dissolve edible salt in water to prepare a saturated salt solution, pick off the stems of roses, honeysuckle, and roses in step S1, and then submerge them under the liquid surface of the prepared saturated salt solution, let stand for 1.8 minutes, and then remove Soak in water;

[0050] S2.2: Prepare an edible alkali solution with edible alkali and water at a mass ratio of 1:90, submerge the treat...

Embodiment 3

[0062] The invention provides a process for scenting scented tea with sweet-scented osmanthus essential oil. The specific preparation steps are as follows:

[0063] S1. Prepare raw materials: Prepare the following raw materials in proportions by weight: 100 parts of roses, 12 parts of honeysuckle, 27 parts of finished tea, 18 parts of roses, 2.5 parts of osmanthus essential oil, and then prepare the following auxiliary materials in proportions by weight: edible salt (NaCl) 25 parts, the remainder is water;

[0064] S2. Pretreatment: Dissolve edible salt in water to prepare a saturated salt solution, and pluck the stems of the roses, honeysuckle and roses in step S1 and then submerge them under the liquid surface of the prepared saturated salt solution, let stand for 1.8 minutes, and remove Soak in clean water;

[0065] S3, making flower embryos:

[0066] S3.1. Cold treatment: put the flower material pretreated in step S2 into an environment of -15°C and freeze for 3.5 hours;...

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Abstract

The invention discloses a process for scenting scented tea by using fresh flower osmanthus essential oil, and particularly relates to the field of tea processing, and the process comprises the steps of raw material preparation, pretreatment, flower embryo preparation, tea embryo preparation and scenting. Flowers are preprocessed through edible salt and dietary alkali, fresh flowers are firstly prepared into flower embryos, the fresh flowers are soaked through a saturated salt solution, water in petals can be leached out firstly, a certain wall breaking effect is achieved on cell walls, then the fresh flowers are reprocessed through an dietary alkali solution to neutralize oxalic acid in petals to a certain degree so as to avoid the sour and astringent taste of the prepared scented tea, and then the scented tea is dried in a cold treatment mode, so that the traditional scenting time is greatly shortened, the specific faint scent and nutritional ingredients of tea leaves and flowers are scented into the finished tea to the maximum extent, the traditional high-temperature drying mode is shortened to ensure the flower integrity in the prepared scented tea, and the acerbity of tea soup is removed when the prepared scented tea is drunk.

Description

technical field [0001] The invention relates to the technical field of tea processing, more specifically, the invention relates to a process for scenting scented tea by utilizing the essential oil of sweet-scented osmanthus fragrans. Background technique [0002] Scenting (smoking) of scented tea is to mix flowers and tea leaves, and the tea leaves slowly absorb the scent of flowers in a static state, then remove the flowers, and dry the tea leaves to become scented tea. Scented tea processing is based on the two characteristics of flowers exhaling fragrance and tea leaves absorbing fragrance. Once exhaled and inhaled, the tea flavor, floral fragrance and emulsion blend together. This is the basic principle of the scenting process. Only by correctly understanding and mastering these two characteristics can we process high-quality scented tea; the fragrance of flowers and the absorption of tea are carried out slowly, so scenting of scented tea takes a long time, and the opera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/40
CPCA23F3/06A23F3/405
Inventor 肖筠林园春雨
Owner GUILIN FOUR SEASON SUNSHINE F&F