Flower fragrance type green tea and production process thereof

A production process and flower-flavored technology, applied in the field of floral-flavored green tea and its production process, can solve the problems of green tea floral fragrance not strong, not lasting, and difficult to stabilize the green tea aroma, so as to improve the degree, persistence and balance of floral fragrance The effect of osmotic pressure

Active Publication Date: 2022-07-05
华达茶叶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are some problems with this method, resulting in the final green tea's floral fragrance is still not strong and not lasting
To be specific, since the steaming of floral fragrance is carried out together with the green tea removal process, the green tea is in the process of being heated and continuously dehydrated and dried, which makes it difficult for the floral fragrance components to enter the green tea through the steam, and most of them are attached to the green tea. The surface of the green tea may be lost with the steam, and a small part of the floral aroma components may be inhaled into the cells as the green tea cells absorb water, but in the process of continuous heating and turning, the floral aroma components will still leave the cells as the cells lose water, Difficult to play a role in stabilizing the aroma of green tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A production process of floral-flavored green tea, comprising the following steps:

[0043] S1. Fix 2 catties of new tea at 130°C for 2 minutes, and keep the water content of the new tea at 55% to 65%;

[0044] S2, soak the new tea after fixing in 12% sucrose solution for 6min;

[0045] S3, take out the soaked new tea from the 12% sucrose solution and put it into 1 L of soaking liquid for 8min, and the soaking liquid is made up of the components in the following mass ratios:

[0046] Rose extract: proline: natural vitamin E: ethanol = 53:8:7.5:100;

[0047] S4, taking out the soaked new tea from the soaking liquid and vacuum drying, the temperature is 60°C, the relative pressure is 0.20MPa, and the water content is less than 14%;

[0048] S5, kneading the dried new tea, the kneading temperature is 65 ℃, and the method of light kneading-heavy kneading-light kneading is used repeatedly, and the kneading time is 20min;

[0049] S6. Baking the rolled new tea in turn with...

Embodiment 2

[0052] A production process of floral-flavored green tea, comprising the following steps:

[0053] S1. Fix 2 catties of new tea at 120°C for 3 minutes, and keep the water content of the new tea at 55% to 65%;

[0054] S2, soak the new tea after fixing in 12% sucrose solution for 10min;

[0055] S3, take out the soaked new tea from the 12% sucrose solution and put it into 1 L of soaking solution for 10min, and the soaking solution is made up of the components in the following mass ratios:

[0056] Rose extract: proline: natural vitamin E: ethanol = 53:5:6.5:100;

[0057] S4. Take out the soaked new tea from the soaking liquid and dry it with hot air, the drying temperature is 90°C, and the water content is less than 14%;

[0058] S5, kneading the dried new tea, the kneading temperature is 70°C, and the method of light kneading-heavy kneading-light kneading is used repeatedly, and the kneading time is 15min;

[0059] S6. Baking the rolled new tea in turn with hair fire, cooli...

Embodiment 3

[0062] A production process of floral-flavored green tea, comprising the following steps:

[0063] S1. Fix 2 catties of new tea at 150°C for 2 minutes, and keep the water content of the new tea at 55% to 65%;

[0064] S2. Soak the new tea after fixing in 12% sucrose solution for 5 minutes, and gently knead the new tea during the soaking process;

[0065] S3, take out the soaked new tea from the 12% sucrose solution and put it into 1L of soaking liquid for 5min, and the soaking liquid is made up of the components in the following mass ratios:

[0066] Rose extract: proline: natural vitamin E: ethanol = 53:10:8:100;

[0067] S4, take out the soaked new tea from the soaking liquid and dry it with hot air, the drying temperature is 100°C, and the water content is less than 14%;

[0068] S5, kneading the dried new tea, the kneading temperature is 60°C, and the method of light kneading-heavy kneading-light kneading is used repeatedly, and the kneading time is 20 minutes;

[0069]...

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PUM

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Abstract

The invention belongs to the technical field of green tea processing technologies, and particularly relates to flower fragrance type green tea and a production technology thereof.The production technology comprises the steps that green tea obtained after fixation is soaked in a hypertonic solution; taking out the soaked green tea from the hypertonic solution, and soaking the green tea in a soaking solution; wherein the soaking solution comprises a floral extract and proline. The floral green tea prepared by the production process of the floral green tea provided by the invention has strong and lasting floral fragrance, and is suitable for long-term preservation.

Description

technical field [0001] The invention belongs to the technical field of green tea processing technology, and particularly relates to a flower-flavored green tea and a production technology thereof. Background technique [0002] Floral-flavored green tea, that is, scented tea, is usually made by scenting with flowers in traditional craftsmanship. Specifically, the green tea after the steps of fixing, rolling, and drying is stirred and scented together with flowers, so that the adsorption of green tea after drying and the fragrance of flowers can be absorbed and spit out under humid and hot conditions. The aroma is attached to the green tea. However, the floral-flavored green tea prepared by this process is only adsorbed on the surface of the green tea, or partially infiltrated into the green tea through water, and since most of the cell structure of the green tea has been destroyed during the rolling process, the aroma The ingredients are difficult to be preserved in the tea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/40A23F3/06A23F3/12
CPCA23F3/405A23F3/06A23F3/12Y02A40/90
Inventor 蔡梅雀蔡建兴
Owner 华达茶叶有限公司
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