Production method of citrus flower tea

A production method and citrus technology, which is applied in the production field of citrus scented tea, can solve the problems of low brewing time of citrus scented tea, difficulty in long-term production, long production cycle of citrus scented tea, etc.

Active Publication Date: 2021-11-05
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned deficiencies existing in the prior art, the object of the present invention is to provide a production method of citrus scented tea, to solve the problem that the existing citrus scented tea has a long production cycle, because fresh flowers are difficult to make for a long time, and the citrus scented tea is brewed for a low time, which affects drinking. Taste and other issues

Method used

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Examples

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Embodiment 1

[0044] A production method of citrus scented tea, comprising the steps of:

[0045] S1, picking flowers: in the flowering period of citrus flowers, pick the whole flower in full bloom, remove the buds, branches and leaves, pistils, flower stalks and sundries, and the citrus flowers are 1000g, and spread out to cool down for later use;

[0046] S2. Extraction of citrus flower hydrosol: extract 800g of flowers picked in step S1 to extract hydrosol; citrus flower hydrosol extraction step: add deionized water to citrus flower according to the mass ratio of 1:1, and transfer the homogenate to the barrel Wrap the centrifuge with 50-mesh gauze, use 2000 rpm, centrifuge for 10 minutes, add the same volume of deionized water, take the centrifuged water, let it stand for 1 hour, take the supernatant, filter with double-layer filter paper, and kill the filtrate get pure dew;

[0047] S3. Treatment of tea dhool: the tea dhool is selected from green raw materials for initial exhibition, a...

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PUM

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Abstract

The invention discloses a production method of citrus flower tea. The production method comprises the following steps: S1, picking flowers; S2, extracting citrus flower hydrolat; S3, performing tea base treatment; S4, performing tea scenting; S5, preparing flowers: a, freeze-drying part of the fresh flowers picked in the step S1, and controlling the water content to be 5-6%; b, embedding the hydrolat prepared in the step S2 on the freeze-dried citrus flowers through an embedding material; and c, drying the embedded citrus flowers until the water content is 5-6%; and S6, performing packaging: packaging the citrus flowers prepared in the step S5 and the tea base scented in the step S4 in proportion. According to the preparation process disclosed by the invention, the citrus flowers are prepared into the hydrolat, the citrus flowers soaked with the hydrolat are embedded, and the embedded citrus flowers are added into the scented tea base, so that the soaking times of the citrus flower tea can be effectively prolonged. Moreover, the citrus flowers are prepared into the hydrolat, and the tea base is scented through a pressure kettle, so that the season limitation of the flowering period of the citrus flowers can be broken, the overall preparation time of the citrus flower tea can be shortened, and the production cost can be reduced in comparison with an existing processing technology.

Description

technical field [0001] The invention relates to a production method of citrus scented tea, which belongs to the technical field of scented tea processing. Background technique [0002] As a unique reprocessed tea in my country, scented tea is made by mixing various fragrant flowers and tea leaves. During the scenting process, it mainly includes a series of physical and chemical changes such as the release of the aroma of flowers and the adsorption of aroma compounds by tea base, so that scented tea has both the freshness of tea and the fragrance of flowers. [0003] Edible flowers are rich in nutrition, rich in protein, amino acid, fat, vitamins and trace elements. According to incomplete statistics, there are about 97 families, more than 100 genera and more than 180 kinds of edible flowers in China. As a traditional edible flower, citrus flower has a light, delicate and fresh fragrance. It has the functions of hypnosis, soothing and regulating emotions, and is more and m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/405
Inventor 李贵节王珺翟雨淋田东阳
Owner SOUTHWEST UNIV
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