A kind of 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, difficult long-term production, long production cycle of citrus scented tea, etc.

Active Publication Date: 2022-07-15
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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Experimental program
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Embodiment 1

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

[0045] S1. Flower picking: During the flowering period of citrus flowers, pick the whole flower in full bloom, remove buds, branches, leaves, stamens, flower stalks and sundries, and the citrus flowers are 1000g, and spread out to dissipate heat for use;

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

[0047] S3. Treatment of tea dregs: The tea dregs are selected as raw materials for initial drying and roasting, and before the sce...

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PUM

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Abstract

The invention discloses a production method of citrus flower tea, which comprises the following steps: S1, picking flowers; S2, extracting citrus flower hydrosol; S3, processing tea base; S4, smelling tea; S5, making flowers: a, picking step S1 Part of the fresh flowers are freeze-dried, and the water content is controlled at 5-6%; b, the hydrosol obtained in step S2 is embedded on the freeze-dried citrus flower through the embedding material; c, the embedded citrus flower is baked To the water content between 5-6%; S6, encapsulation: encapsulate the citrus flower prepared in step S5 and the tea stalk prepared in step S4 in proportion. The preparation process of the present invention can effectively prolong the brewing times of the citrus flower tea by making the citrus flower into hydrosol, embedding the citrus flower after immersion in the hydrosol, and adding the embedded citrus flower to the scented tea base. . In addition, the citrus flower is made into pure dew, and the tea base is made by scenting through a pressure kettle, which can break the limitation of the flowering period of the citrus flower, and at the same time can shorten the overall preparation time of the citrus flower tea, which can reduce the production cost compared with the existing processing technology.

Description

technical field [0001] The invention relates to a production method of citrus flower tea, and belongs to the technical field of flower tea processing. Background technique [0002] As a unique reprocessed tea in my country, scented tea is made by mixing various aroma 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 the flowers and the adsorption of the aroma compounds by the tea base, so that the scented tea has both the freshness and refreshing taste of the tea and the direction of the flower. [0003] Edible flowers are rich in nutrients, rich in protein, amino acids, fats, vitamins and trace elements, and have various physiological functions such as clearing away heat and detoxifying, enhancing immunity, and beautifying the face. 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 ...

Claims

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Application Information

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Patent Type & Authority Patents(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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