Preparation technology of high-quality agilawood white tea and compound agilawood tea beverage

Abstract

The invention belongs to the technical field of tea leaves and the field of food technologies, and particularly relates to a preparation method of agilawood white tea, application of the agilawood white tea prepared by the method, a preparation method of a composite agilawood tea beverage and the composite agilawood tea beverage. The agilawood white tea prepared by the agilawood white tea preparation method provided by the invention is savoury, mellow and lingering in taste, fully combines the dual effects of agilawood and white tea, and has the effects of clearing heat and moistening lung, calming liver and benefiting blood, reducing blood pressure and fat and the like. In addition, the prepared compound agilawood tea beverage has the faint scent of the agilawood white tea and the scented tea, has strong antioxidant activity, is a slow-release health-care beverage, and has the effects of regulating nerves, improving the functions of central nervous system, calming nerves, relieving anxiety and depression, promoting gastrointestinal digestion, resisting oxidation, resisting tumors and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of tea leaves and the field of food technology, and in particular relates to a method for making agarwood white tea, an application of the agarwood white tea made by the method, a method for making a composite agarwood tea beverage, and a composite agarwood tea beverage. Background Art

[0002] Aquilaria sinensis, also known as earth agarwood, is a plant of the genus Aquilaria in the family Thymelaeaceae. It is distributed in Guangdong and Hainan, China. When its old stems are injured, resin is deposited to form agarwood. Agarwood is a precious Chinese medicinal material. The "Shen Nong's Herbal Classic" records that it has the effects of "cooling qi, reversing qi, qi stagnation, and qi stagnation". The "Chinese Pharmacopoeia" records that agarwood can "promote qi and relieve pain, warm the middle and stop vomiting, and relieve asthma. It is used for chest and abdominal distension and pain, stomach cold vomiting and hiccups, and kidney deficiency and qi reversal and asthma.

[0003] Agarwood leaves are the leaves of the white agarwood tree, rich in polysaccharides and bioflavonoids. Pharmacological studies have shown that agarwood leaves also have the activities of lowering blood sugar, anti-oxidation, antibacterial, anti-inflammatory, anti-asthmatic, sedative, analgesic, promoting small intestinal propulsion, anti-tumor, laxative, and hemostatic. At present, the most developed and utilized agarwood leaves is to make agarwood tea.

[0004] Agarwood tea contains a very rich amount of essential life elements for the human body, such as calcium, zinc, iron, manganese, etc. and vitamins. It is a very good supplement for special nutrients for the human body, and is also an important basis for maintaining normal life activities of the human body. It is also very beneficial for eliminating many adverse factors in the body. Pharmacological studies have shown that agarwood tea can significantly improve the effect of cardiovascular and cerebrovascular aging, and can effectively remove waste from the body and prevent the occurrence of diseases. Therefore, long-term drinking of agarwood tea can not only cultivate one's body and mind, but also prevent disease and anti-aging, and enhance physical fitness. It is a rare green drink suitable for long-term drinking.

[0005] There are two main types of agarwood tea available:

[0006] (1) Agarwood tea made solely from agarwood leaves. Patent CN101095438B discloses a process for making agarwood tea. This agarwood tea is made from young agarwood leaves and old agarwood leaves. The fragrance of this agarwood tea is not mellow and long-lasting, and it lacks the aroma and charm of tea.

[0007] (2) Agarwood tea obtained by uniformly mixing agarwood leaves and prepared tea leaves. Although this kind of agarwood tea has the fragrance of tea leaves, and the brewed tea has better color, aroma and taste, simple mixing cannot fully integrate the components of agarwood leaves and tea leaves, making it difficult to exert the complementary effect between agarwood leaves and tea leaves, and it is not resistant to brewing. During brewing, the ratio of agarwood leaves to tea leaves in agarwood tea cannot be maintained consistently, so the quality of brewed tea varies.

[0008] However, there are few studies on the use of agarwood white tea extract as the main ingredient to prepare tea beverages. Most of them are made from agarwood leaf extract as the raw material, and then compounded with auxiliary materials such as licorice. The astringency of agarwood leaf extract is not easy to remove, which directly affects its taste. Summary of the invention

[0009] In view of this, the purpose of the present invention is to provide a production process of agarwood white tea which has the dual functions of agarwood and white tea, has a strong aroma, good taste and is free of any additives.

[0010] To achieve the above object, the present invention provides a method for making agarwood white tea in a first aspect, comprising the following steps:

[0011] (1) Picking fresh leaves: Pick fresh white tea leaves with one bud and three leaves and agarwood leaves from white agarwood trees that have formed fragrance;

[0012] (2) Withering: spreading the fresh white tea leaves out of light without overlapping for withering, and ensuring that the moisture content of the white tea leaves after withering is 55-65%;

[0013] (3) green fermentation: mixing the withered white tea leaves and agarwood leaves in a mass ratio of 5-45:55-95 and performing green fermentation;

[0014] (4) Fixing the green leaves: Stir-frying the mixed leaves after the green fermentation in a drum until the leaves are fixed, and ensuring that the moisture content of the mixed leaves after fixing the green leaves is 50-54%;

[0015] (5) rolling and shaping: rolling and shaping the mixed leaves after fixing to obtain rolled and shaped mixed leaves in a strip shape;

[0016] (6) baking and aroma production: baking the rolled and shaped mixed leaves;

[0017] (7) Packaging and finished products: The baked tea leaves are dried in the sun for 6 to 12 hours, then packed into a non-woven tea bag, which is sealed after being drawn out with a cotton thread to obtain the finished agarwood white tea product.

[0018] The production process of the agarwood white tea provided by the present invention comprises the following steps: fresh leaf picking of agarwood seedlings and white tea seedlings, withering, fermentation, killing green leaves, rolling and shaping, baking and fragrance making, and packaging of finished products, and strict control is exercised during the raw materials and preparation, so that the finished agarwood white tea has a thick and plump appearance, a silvery white hair color, and the agarwood white tea is pure and free of impurities.

[0019] In the present invention, preferably, in step (1), around the "Grain Rain" of the lunar calendar, when 10% of the new shoots of tea trees in the tea garden have reached the stage of one bud and three leaves beginning to unfold, the fresh white tea leaves with one bud and three leaves are picked on a sunny day. The agarwood white tea made from the white tea leaves picked during this period has a strong aroma and a good taste.

[0020] In the present invention, preferably, in step (2), the withering environment temperature is controlled to be 20-25°C, the relative humidity is 70-75%, and the time is 2.5-4 hours. The temperature, humidity and time of withering affect the appearance, color, leaf state and fragrance of the obtained agarwood white tea. Too high temperature accelerates the aging of the agarwood white tea and makes the taste worse. Too high humidity causes mold growth and affects the quality of the agarwood white tea.

[0021] In the present invention, preferably, in step (3), the green fermentation process is: fully shaking the withered white tea leaves and the fresh agarwood leaves to make them collide with each other, and make the edges of the white tea leaves and the fresh agarwood leaves rub against each other, and then standing for 3 to 5 hours; and then repeating the shaking and standing alternately for 5 to 8 times according to the above operation. Green fermentation can maintain the original aroma of agarwood white tea.

[0022] In the present invention, preferably, in step (4), the stir-frying temperature is controlled to be 320-360°C, the drum speed is 100-150r / min, and the stir-frying time is 5-6min. The moderate stir-frying time and temperature will ensure that the tea polyphenol content of the obtained agarwood white tea is increased, thereby improving the antioxidant activity and being beneficial to human health.

[0023] In the present invention, preferably, in step (6), the baking process is divided into the first baking, the second baking and the third baking; wherein, during the first baking, the temperature is 115-125°C, the tea leaves are turned over once in the middle, and when the tea leaves are 60-70% dry, they are taken out of the cage and bagged and kneaded to make the tea leaves tight, curved and spiral; after kneading, the second baking is carried out at a temperature of 90-100°C, the tea leaves are turned over 2-3 times in the middle, and when the tea leaves are 90% dry, they are poured out and dried; finally, the third baking is carried out at a temperature of 60-70°C, the time is 2h, and the tea leaves are turned over once in the middle. Baking can further sublimate the inner quality of agarwood white tea and make the tea fragrance purer.

[0024] The second aspect of the present invention provides an application of the agarwood white tea prepared by the agarwood white tea preparation method provided by the first aspect in a composite agarwood tea beverage.

[0025] The third aspect of the present invention also provides a composite agarwood tea beverage, the composite agarwood tea beverage comprising: 45% to 60% (v / v) agarwood white tea extract, 55% to 40% (v / v) flower tea extract;

[0026] Wherein, the agarwood white tea in the agarwood white tea extract is prepared by the agarwood white tea preparation method provided by the first aspect.

[0027] In the present invention, preferably, the scented tea in the scented tea extract is selected from at least one of jasmine tea, rose tea, lily tea, osmanthus tea, honeysuckle, chrysanthemum tea, roselle tea, magnolia tea and jasmine tea.

[0028] In the present invention, preferably, the composite agarwood tea beverage further comprises: 1.6% to 2.6% (m / v) white sugar, 0.015% to 0.025% (m / v) acidulant, and 0.10% to 0.20% (m / v) sodium alginate. The amounts of white sugar, acidulant, and sodium alginate are 1.6g to 2.6g, 0.015g to 0.025g, and 0.10g to 0.20g per 100mL of the composite agarwood tea beverage, respectively.

[0029] In the present invention, preferably, the sour agent is selected from vinegar.

[0030] A fourth aspect of the present invention provides a method for preparing a composite agarwood tea beverage, comprising the following steps:

[0031] (1) Tea pretreatment: Washing the agarwood white tea and scented tea prepared by the agarwood white tea preparation method provided by the first aspect respectively;

[0032] (2) Extraction: using a grinder to grind the pretreated agarwood white tea, and passing it through a 20-mesh sieve to obtain agarwood white tea powder, and mixing the agarwood white tea powder with a solid-liquid ratio (w / v) of 2.5:500 g / L to obtain an agarwood white tea extract;

[0033] The pretreated scented tea is mixed with the scented tea at a solid-liquid ratio (w / v) of 2.5:500 g / L to obtain a scented tea extract;

[0034] (3) coarse filtration: filtering the agarwood white tea extract and the scented tea extract through a 300-mesh filter cloth respectively;

[0035] (4) De-astringency: Use resin to de-astringe the agarwood white tea extract, the conditions are a solid-liquid ratio of 1:50 g / mL to 1:100 g / mL, and the time is 1 to 2 hours;

[0036] (5) Blending: The flavor, aroma, color, and body of the beverage are mainly considered during blending. According to the sensory evaluation standard, the ratio of the raw material agarwood white tea extract to the flower tea extract is first determined according to 45-60% (v / v) of agarwood white tea extract and 55-40% (v / v) of flower tea extract;

[0037] (6) Fine filtration: Filter the prepared composite agarwood tea beverage through a 0.45-3.00 μm filter membrane;

[0038] (7) Degassing and homogenization: vacuum degassing temperature is 55-60°C, vacuum degree is 0.06-0.08MPa; high pressure homogenizer pressure is 18-20MPa, and the time is 15min;

[0039] (8) Filling and sterilization: The homogenized composite agarwood tea beverage is filled into cans, which are then placed in a sterilizer for sterilization at 110° C. for 12 min, and then cooled with cold water to obtain a finished composite agarwood tea beverage.

[0040] In the present invention, preferably, in step (1), the scented tea is selected from at least one of jasmine tea, rose tea, lily tea, osmanthus tea, honeysuckle, chrysanthemum tea, roselle tea, magnolia tea and jasmine tea.

[0041] In the present invention, preferably, in step (2), the agarwood white tea powder is extracted in water at a temperature of 91° C. for 11 minutes, and the filtrate is passed through a 200-mesh sieve to obtain the agarwood white tea extract.

[0042] In the present invention, preferably, in step (2), the pretreated scented tea is extracted at a temperature of 80° C. for 12 minutes to obtain the scented tea extract.

[0043] In the present invention, preferably, in step (4), the resin is selected from X-5 resin, AB-8 resin, ADS-17 resin, XAD-2 resin, D101-1 resin, preferably X-5 resin.

[0044] In the present invention, preferably, in step (5), the formula of the composite agarwood tea beverage is finally determined through sensory evaluation, supplemented with white sugar, acidulant and sodium alginate.

[0045] Compared with the prior art, the present invention has the following beneficial effects:

[0046] 1. The agarwood white tea prepared by the preparation method provided by the present invention fully combines the dual effects of agarwood and white tea, and is a medicinal tea with the effects of clearing heat and moistening the lungs, calming the liver and benefiting blood, lowering blood pressure and reducing fat.

[0047] 2. The preparation method of the agarwood white tea and the composite agarwood tea beverage provided by the present invention changes the contents of the tea leaves, improves the antioxidant activity, thereby forming a unique quality and having multiple health benefits.

[0048] 3. The composite agarwood tea beverage provided by the present invention combines the aroma of scented tea, and the tea beverage has a rich taste and a prominent aroma. The resin adsorption method is used to remove the astringency of the agarwood white tea extract, which overcomes the shortcomings of the taste and aroma conditions of agarwood itself, and has a broad prospect of being developed into an industrialized beverage.

[0049] 4. The composite agarwood tea beverage provided by the present invention has the effects of strengthening the spleen and stomach, anti-oxidation, anti-tumor, regulating nerves, relieving anxiety and depression, etc. It can also be used as a daily leisure drink. It has the characteristics of good taste, safe and convenient taking, and simple preparation method. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 This is a flow chart of a method for making agarwood white tea provided by the present invention;

[0051] Figure 2 The present invention provides a flow chart of a method for preparing a composite agarwood tea beverage. Specific implementation plan

[0052] Example 1

[0053] In this embodiment, the production process of agarwood white tea includes the following steps:

[0054] (1) Picking fresh leaves: Around the time of Guyu in the lunar calendar, when 10% of the new shoots of tea trees in the tea garden have reached the stage of one bud and three leaves beginning to unfold, choose to open the garden on a sunny day to pick fresh white tea leaves with one bud and three leaves and agarwood leaves from the white agarwood trees that have formed fragrance.

[0055] (2) Withering: The picked white tea leaves are spread out in a dark place without overlapping for withering. The withering environment temperature is controlled at 20°C and the relative humidity is 70% for 4 hours to ensure that the moisture content of the white tea leaves after withering is 55%.

[0056] (3) Green fermentation: The withered white tea leaves are moved into the green fermentation room and mixed with agarwood leaves at a mass ratio of 95% and 5% of withered white tea leaves to obtain mixed leaves, which are then subjected to green fermentation. The green fermentation process is as follows: the mixed leaves are shaken thoroughly to allow the agarwood leaves and the withered white tea leaves to collide with each other and to allow the edges of the withered white tea leaves and agarwood leaves to rub against each other, and then allowed to stand for 3 hours; the shaking and standing operations are repeated five times.

[0057] (4) Fixing the green leaves: The mixed leaves after the green fermentation treatment are frying in a drum until they are fixed. The frying temperature is 320°C, the drum speed is 100 r / min, the frying time is 5 min, and the moisture content of the mixed leaves after fixing the green leaves is controlled to be 50%.

[0058] (5) Rolling and forming: The mixed leaves after withering are rolled and formed into strips.

[0059] (6) Baking to create fragrance: The mixed leaves that have been rolled and shaped are spread out and baked three times: during the first baking, the temperature is 115°C, and the leaves are stirred once in the middle. When the tea leaves are 60% to 70% dry, they are taken out of the cage, bagged and rolled to make the leaves tight, curved and spiral-shaped. After rolling, they are baked for the second time at 90°C, and the leaves are stirred 2-3 times in the middle. When the tea leaves are 90% dry, they are poured out and spread out to dry. Finally, they are baked for the third time at 60°C for 2 hours, and the leaves are stirred once in the middle.

[0060] (7) Packaging and finished products: The baked agarwood white tea leaves are dried in the sun for 6 hours, then packed into a non-woven tea bag, and sealed with a cotton thread to obtain the agarwood white tea finished product.

[0061] Example 2

[0062] In this embodiment, the production process of agarwood white tea includes the following steps:

[0063] (1) Picking fresh leaves: Around the time of Guyu in the lunar calendar, when 10% of the new shoots of tea trees in the tea garden have reached the stage of one bud and three leaves beginning to unfold, choose to open the garden on a sunny day to pick fresh white tea leaves with one bud and three leaves and agarwood leaves from the white agarwood trees that have formed fragrance.

[0064] (2) Withering: Spread the picked white tea leaves out of light without overlapping for withering. Control the withering environment temperature to 23°C and the relative humidity to 73% for 3.5 hours to ensure that the moisture content of the tea leaves is 58%.

[0065] (3) Green fermentation: The withered tea leaves are moved into the green fermentation room, and the agarwood leaves and the withered white tea leaves are mixed in a mass ratio of 75% agarwood leaves and 25% withered white tea leaves to obtain mixed leaves, which are then subjected to green fermentation. The green fermentation process is as follows: the mixed leaves are shaken thoroughly to allow the agarwood leaves and the withered white tea leaves to collide with each other and to rub the edges of the leaves, and then allowed to stand for 4 hours; the shaking and standing operations are repeated alternately for 6 times.

[0066] (4) Fixing the green leaves: The mixed leaves that have undergone light fermentation are frying in a drum until they are fixed green. The frying temperature is 340°C, the drum speed is 130 r / min, the frying time is 5.5 min, and the total moisture content of the mixed tea leaves is controlled to be 52%.

[0067] (5) Rolling and forming: The mixed leaves that have been withered are rolled and formed into strips.

[0068] (6) Baking to create fragrance: The rolled and shaped mixed tea leaves are spread out and baked three times: during the first baking, the temperature is 120°C, and the tea leaves are stirred once in the middle. When the tea leaves are 60% to 70% dry, they are taken out of the cage, bagged and rolled to make the tea leaves tight, curved and spiral-shaped. After rolling, they are baked for the second time at 95°C, and the tea leaves are stirred 2-3 times in the middle. When the tea leaves are 90% dry, they are poured out and spread out for air. Finally, they are baked for the third time at 65°C for 2 hours, and the tea leaves are stirred once in the middle.

[0069] (7) Packaging and finished products: The baked agarwood white tea leaves are dried in the sun for 10 hours, then packed into a non-woven tea bag, and sealed with a cotton thread to obtain the agarwood white tea finished product.

[0070] Example 3

[0071] In this embodiment, the production process of agarwood white tea includes the following steps:

[0072] (1) Picking fresh leaves: Around the time of Guyu in the lunar calendar, when 10% of the new shoots of the tea trees in the tea garden have reached the stage of one bud and three leaves beginning to unfold, choose to open the garden on a sunny day to pick fresh white tea leaves with one bud and three leaves and agarwood leaves from the white agarwood trees that have formed fragrance.

[0073] (2) Withering: Spread the picked white tea leaves out of light without overlapping for withering. Control the withering environment temperature to 25°C and the relative humidity to 75% for 2.5 hours to ensure that the moisture content of the tea leaves is 65%.

[0074] (3) Green fermentation: The withered tea leaves are moved into the green fermentation room, and the agarwood leaves and the withered white tea leaves are mixed in a mass ratio of 55% agarwood leaves and 45% withered white tea leaves to obtain mixed leaves, which are then subjected to green fermentation. The green fermentation process is as follows: the mixed leaves are shaken thoroughly to make the agarwood leaves and the withered white tea leaves collide with each other and the edges of the leaves are rubbed, and then left to stand for 5 hours; the shaking and standing operations are repeated 8 times in turn.

[0075] (4) Fixing the green leaves: The mixed leaves that have undergone light fermentation are frying in a drum until they are fixed green. The frying temperature is 360°C, the drum speed is 150 r / min, the frying time is 6 min, and the total moisture content of the mixed tea leaves is controlled to be 54%.

[0076] (5) Rolling and forming: The mixed leaves that have been withered are rolled and formed into strips.

[0077] (6) Baking to create fragrance: The rolled and shaped mixed tea leaves are spread out and baked three times: during the first baking, the temperature is 125°C, and the tea leaves are stirred once in the middle. When the tea leaves are 60% to 70% dry, they are taken out of the cage, bagged and rolled to make the tea leaves tight, curved and spiral-shaped. After rolling, they are baked for the second time at a temperature of 100°C, and the tea leaves are stirred 2-3 times in the middle. When the tea leaves are 90% dry, they are poured out and spread out for air. Finally, they are baked for the third time at a temperature of 70°C for 2 hours, and the tea leaves are stirred once in the middle.

[0078] (7) Packaging and finished products: The baked agarwood white tea leaves are dried in the sun for 12 hours, then packed into a non-woven tea bag, and sealed with a cotton thread to obtain the agarwood white tea finished product.

[0079] Example 4

[0080] In this embodiment, the preparation process of the composite agarwood tea beverage includes the following steps:

[0081] (1) Tea pretreatment: The agarwood white tea prepared in Example 2 and the purchased fresh jasmine tea were selected and washed with clean water to remove dust and reduce turbidity and precipitation in the tea soup extract caused by dust.

[0082] (2) Extraction: Grind the agarwood white tea with a grinder and pass it through a 20-mesh sieve to obtain agarwood white tea powder. The agarwood white tea powder is extracted in water at a temperature of 91°C for 11 minutes at a solid-liquid ratio (w / v) of 2.5:500 g / L. The filtrate is passed through a 200-mesh sieve to obtain an agarwood white tea extract.

[0083] Jasmine tea was extracted in water at 80°C for 12 minutes with a solid-liquid ratio (w / v) of 2.5:500 g / L to obtain a flower tea extract.

[0084] (3) Coarse filtration: Filter the agarwood white tea extract and jasmine tea extract through 300-mesh filter cloth respectively.

[0085] (4) De-astringency: X-5 was used to de-astringe the agarwood white tea extract at a solid-liquid ratio of 1:50 g / mL and a time of 1 h.

[0086] (5) Preparation: The flavor, aroma, color and body of the beverage are mainly considered during preparation. According to the sensory evaluation standards, the formula of the composite agarwood tea beverage is determined as follows: 45% (v / v) agarwood white tea extract, 55% (v / v) flower tea extract, supplemented with 1.6% (m / v) white sugar, 0.015% (m / v) vinegar and 0.10% (m / v) sodium alginate.

[0087] (6) Fine filtration: Filter the prepared composite agarwood tea beverage through a 0.45 μm filter membrane.

[0088] (7) Degassing and homogenization: The vacuum degassing temperature is 55°C and the vacuum degree is 0.06 MPa; the pressure of the high-pressure homogenizer is 18 MPa and the time is 15 min.

[0089] (8) Filling and sterilization: The homogenized composite agarwood tea beverage is filled into cans, which are then placed in a sterilizer for sterilization at 110°C for 12 minutes, and then cooled with cold water to obtain a finished composite agarwood tea beverage.

[0090] Example 5

[0091] In this embodiment, the preparation process of the composite agarwood tea beverage includes the following steps:

[0092] (1) Tea pretreatment: The agarwood white tea leaves prepared in Example 2 and the purchased fresh jasmine tea were selected and washed with clean water to remove dust and reduce turbidity and precipitation in the tea soup extract caused by dust.

[0093] (2) Extraction: The agarwood white tea leaves are crushed by a grinder and passed through a 20-mesh sieve to obtain agarwood white tea powder. The agarwood white tea powder is extracted in water at a temperature of 91°C for 11 minutes at a solid-liquid ratio (w / v) of 2.5:500 g / L. The filtrate is passed through a 200-mesh sieve to obtain an agarwood white tea extract.

[0094] Jasmine tea was extracted in water at 80°C for 12 minutes with a solid-liquid ratio (w / v) of 2.5:500 g / L to obtain a flower tea extract.

[0095] (3) Coarse filtration: The extracts of agarwood white tea leaves and jasmine tea were filtered through 300-mesh filter cloth respectively.

[0096] (4) De-astringency: X-5 was used to remove the astringency of the agarwood white tea extract at a solid-liquid ratio of 1:75 g / mL and a time of 1.5 h.

[0097] (5) Preparation: The flavor, aroma, color and body of the beverage are mainly considered during preparation. According to the sensory evaluation standards, the formula of the composite agarwood tea beverage is determined as follows: 53% (v / v) agarwood white tea extract, 47% (v / v) flower tea extract, supplemented with 2.1% (m / v) white sugar, 0.020% (m / v) vinegar and 0.15% (m / v) sodium alginate.

[0098] (6) Fine filtration: Filter the prepared composite agarwood tea beverage through a 2 μm filter membrane.

[0099] (7) Degassing and homogenization: The vacuum degassing temperature is 58°C, the vacuum degree is 0.07 MPa; the high-pressure homogenizer pressure is 19 MPa, and the time is 15 min.

[0100] (8) Filling and sterilization: The homogenized composite agarwood tea beverage is filled into cans, which are then placed in a sterilizer for sterilization at 110°C for 12 minutes and then cooled with cold water to obtain the finished composite agarwood tea beverage.

[0101] Example 6

[0102] In this embodiment, the preparation process of the composite agarwood tea beverage includes the following steps:

[0103] (1) Tea pretreatment: The agarwood white tea leaves prepared in Example 2 and the purchased fresh jasmine tea were selected and washed with clean water to remove dust and reduce turbidity and precipitation in the tea soup extract caused by dust.

[0104] (2) Extraction: The agarwood white tea leaves are crushed by a grinder and passed through a 20-mesh sieve to obtain agarwood white tea powder. The agarwood white tea powder is extracted in water at a temperature of 91°C for 11 minutes at a solid-liquid ratio (w / v) of 2.5:500 g / L. The filtrate is passed through a 200-mesh sieve to obtain an agarwood white tea extract.

[0105] Jasmine tea was extracted in water at 80°C for 12 minutes with a solid-liquid ratio (w / v) of 2.5:500 g / L to obtain a flower tea extract.

[0106] (3) Coarse filtration: Filter the agarwood white tea extract and jasmine tea extract through 300-mesh filter cloth respectively.

[0107] (4) De-astringency: X-5 was used to de-astringe the agarwood white tea extract at a solid-liquid ratio of 1:100 g / mL for 2 h.

[0108] (5) Preparation: The flavor, aroma, color and body of the beverage are mainly considered during preparation. According to the sensory evaluation standards, the formula of the composite agarwood tea beverage is determined as follows: 60% (v / v) agarwood white tea extract, 40% (v / v) flower tea extract, supplemented with 2.6% (m / v) white sugar, 0.025% (m / v) vinegar and 0.20% (m / v) sodium alginate.

[0109] (6) Fine filtration: Filter the prepared composite agarwood tea beverage through a 3.00 μm filter membrane.

[0110] (7) Degassing and homogenization: The vacuum degassing temperature is 60°C and the vacuum degree is 0.08 MPa; the pressure of the high-pressure homogenizer is 20 MPa and the time is 15 min.

[0111] (8) Filling and sterilization: The homogenized composite agarwood tea beverage is filled into cans, which are then placed in a sterilizer for sterilization at 110°C for 12 minutes and then cooled with cold water to obtain the finished composite agarwood tea beverage.

[0112] Test methods

[0113] 1. Deastringency of Agarwood White Tea Extract

[0114] 1. Deastringency of the extract

[0115] (1) Resin screening

[0116] Take 5 g of each of five different resins, X-5, AB-8, ADS-17, XAD-2, and D101-1, add 250 mL of the agarwood white tea extract prepared in Example 4, and place it on a constant temperature shaker at 180 r / min. The test results are shown in Table 1.

[0117] Table 1 Comparison of the deastringency effects of different resins on agarwood white tea extract

[0118] Resin Model D101-1 XAD-2 AB-8 ADS-17 X-5 De-astringency effect ++ +++ +++ ++++ +++++

[0119] Note: The more “+” there are, the better the effect of removing astringency is.

[0120] The extract obtained by soaking agarwood white tea contains astringency, which will affect the taste and quality of agarwood white tea. As shown in Table 1, the astringency removal effect of X-5 resin on agarwood white tea extract is significantly better than that of other resins, and X-5 resin has a good adsorption effect on these compounds. Therefore, X-5 resin is selected for the astringency removal of agarwood white tea extract, which has the best astringency removal effect.

[0121] (2) Effect of solid-liquid ratio on deastringency effect

[0122] 5 g of X-5 were taken respectively, and added into the agarwood white tea extract prepared in Example 4 at a material-liquid ratio of 1:50, 1:75, and 1:100 (g / mL). The mixture was placed in a constant temperature shaker at 180 r / min and 30°C for adsorption for 2 h. The test results are shown in Table 2.

[0123] Table 2 Comparison of the astringency removal effect of different material-liquid ratios on agarwood white tea extract

[0124] Material-liquid ratio (g / ml) 1：50 1：75 1：100 De-astringency effect ++ +++++ +++

[0125] As shown in Table 2, when the solid-liquid ratio is 1:75 (g / mL), the astringency removal effect is the best; when the solid-liquid ratio is greater than 1:75 (g / mL), the astringency removal effect decreases as the solid-liquid ratio increases. This is because when the solid-liquid ratio is 1:75 (g / mL), the adsorption of astringent substances by the resin reaches saturation. Considering the adsorption efficiency, the adsorption solid-liquid ratio is preferably 1:75 (g / mL).

[0126] (3) Effect of time on the effect of removing astringency

[0127] Take 5g of X-5 resin, with a solid-liquid ratio of 1:75 (g / mL), add the agarwood white tea extract prepared in Example 4, place it in a constant temperature shaker at 180r / min and 30°C for adsorption for 1, 1.5, and 2h. The test results are shown in Table 3.

[0128] Table 3 Comparison of the astringency removal effect of agarwood white tea extract at different times

[0129] Time (h) 1 1.5 2 De-astringency effect +++ +++++ +++++

[0130] As shown in Table 3, when the time is less than 1.5h, the de-astringency effect will be significantly enhanced by increasing the time; when the time is greater than 1.5h, the de-astringency effect will not change significantly by increasing the time. This is because when the time is 1.5h, the adsorption of astringent substances by X-5 resin reaches equilibrium, and increasing the time has little effect on the de-astringency effect. Considering the de-astringency efficiency, 1.5h is the appropriate de-astringency time.

[0131] 2. Sensory evaluation of agarwood white tea and compound agarwood tea beverages

[0132] The agarwood white tea prepared in Examples 1 to 3 and the composite agarwood tea beverages in Examples 4 to 6 were tested as follows. The following sensory evaluation scoring standard was formulated according to GB / T 10221-2021 (refer to Table 4). The test results are shown in Table 5.

[0133] Table 4 Sensory evaluation scoring criteria for agarwood white tea and compound agarwood tea beverages

[0134]

[0135] Table 5 Mean sensory evaluation scores of agarwood white tea and compound agarwood tea beverages

[0136] project Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Sensory average 27 28.5 26.7 27.2 29 26.5

[0137] 30 people were randomly selected in the laboratory and scored according to the established sensory evaluation scoring standards for agarwood white tea and compound agarwood tea beverages. The mean value was taken as an experimental reference to determine that the agarwood white tea preparation method in Example 2 and the formula of the compound agarwood tea beverage in Example 5 better meet the needs of the public and are determined as the final preparation methods.

[0138] 3. Evaluation of the antioxidant activity of agarwood white tea and compound agarwood tea beverages

[0139] The antioxidant activity was determined by the DPPH method.

[0140] Take 2.5 g of the agarwood white tea prepared in Examples 1 to 3, brew it with 100 mL of 85°C boiling water for 5 min, filter the tea residue, and cool it to obtain agarwood white tea soup. Take 0.5 mL of the agarwood white tea soup and 0.5 mL of the composite agarwood tea beverage in Examples 4 to 6, and use the DPPH method to determine the scavenging rate of the tea soup on DPPH free radicals and ·OH free radicals.

[0141] DPPH method: the concentration is 2.4×10 -4 mol / L DPPH anhydrous ethanol solution, add 0.5mL DPPH anhydrous ethanol solution to tea soup, mix well, react in dark for 30min, obtain reactant, replace tea soup with anhydrous ethanol, obtain control after dark reaction, measure absorbance at 517nm wavelength, adjust anhydrous ethanol solution to zero, measure absorbance A0, measure absorbance A1 for reactant, measure absorbance A2 for control, and calculate formula: Clearance (%) = [1-(A0-A1) / A2] 100%. The experimental results are shown in Table 6.

[0142] Table 6 Antioxidant activity of agarwood white tea and composite agarwood tea beverage

[0143] project DPPH free radical scavenging rate (%) OH free radical (%) Example 1 81.5 82.6 Example 2 86.9 88.7 Example 3 83.2 84.5 Example 4 82.1 82.9 Example 5 87.5 89.2 Example 6 83.7 85.9

[0144] The experimental results show that the agarwood white tea in Example 2 and the composite agarwood tea beverage in Example 5 have better antioxidant activity.

[0145] 4. Determination of microbial indicators of composite agarwood tea beverage

[0146] The total colony count of Escherichia coli, Salmonella, Shigella and Staphylococcus aureus was determined according to the national standard methods SN / T 1607-2017, GB 4789.4-2016, GB 4789.5-2012 and GB 4789.10-2016 respectively.

[0147] The composite agarwood tea beverage in Example 5 was tested by the above method, and the total bacterial count (cfu / mL) was ≤100; the coliform group (MPN / mL) was ≤0.03; and no pathogenic bacteria were detected. According to the provisions of GB 19297-2003 on sanitary indicators, the beverage meets the sanitary standards.

Claims

1. A method for producing agarwood white tea, characterized in that: The following steps are involved: (1) Picking fresh leaves: Pick fresh white tea leaves with one bud and three leaves and fresh agarwood leaves from white agarwood trees that have formed fragrance; (2) Withering: spreading the fresh white tea leaves out of light without overlapping for withering, and ensuring that the moisture content of the white tea leaves after withering is 55-65%; (3) green fermentation: mixing the withered white tea leaves and fresh agarwood leaves in a mass ratio of 5-45:55-95 and performing green fermentation; (4) Fixing the green leaves: After the green fermentation, the mixed leaves are stir-fried in a drum until they are fixed, and the moisture content of the mixed leaves after fixing the green leaves is ensured to be 50-54%; (5) rolling and shaping: rolling and shaping the mixed leaves after fixing to obtain rolled and shaped mixed leaves in a strip shape; (6) baking and aroma production: baking the rolled and shaped mixed leaves; (7) Packaging and finished products: The baked tea leaves are dried in the sun for 6 to 12 hours, then packed into a non-woven tea bag, which is sealed after being drawn out with a cotton thread to obtain the finished agarwood white tea product.

2. The method for making agarwood white tea according to claim 1, characterized in that: In step (1), around the "Grain Rain" of the lunar calendar, when 10% of the new shoots of tea trees in the tea garden have reached the stage of one bud and three leaves beginning to unfold, picking the fresh white tea leaves with one bud and three leaves is carried out on a sunny day; Preferably, in step (2), the withering environment temperature is controlled to be 20-25° C., the relative humidity is 70-75%, and the time is 2.5-4 hours.

3. The method for making agarwood white tea according to claim 1, characterized in that: In step (3), the green fermentation process is as follows: fully shaking the withered white tea leaves and the fresh agarwood leaves to make them collide with each other and to rub the edges of the white tea leaves and the fresh agarwood leaves, and then standing for 3 to 5 hours; then repeating the shaking and standing alternately for 5 to 8 times according to the above operation.

4. The method for making agarwood white tea according to claim 1, characterized in that: In step (4), the stir-frying temperature is controlled to be 320-360° C., the drum speed is controlled to be 100-150 r / min, and the stir-frying time is controlled to be 5-6 min.

5. The method for making agarwood white tea according to claim 1, characterized in that: In step (6), the baking process is divided into a first baking, a second baking and a third baking; The first baking is carried out at a temperature of 115-125°C, with the tea leaves turned over once in the middle. When the tea leaves are 60-70% dry, they are taken out of the cage, bagged and kneaded to make the tea leaves tight, curved and spiral. After kneading, the second baking is carried out at a temperature of 90-100°C, with the tea leaves turned over 2-3 times in the middle. When the tea leaves are 90% dry, they are poured out and dried. Finally, the third baking is carried out at a temperature of 60-70°C for 2 hours, with the tea leaves turned over once in the middle.

6. Use of the agarwood white tea prepared by the agarwood white tea preparation method according to any one of claims 1 to 5 in a composite agarwood tea beverage.

7. A composite agarwood tea beverage, characterized in that: The agarwood tea beverage comprises: 45% to 60% (v / v) agarwood white tea extract and 55% to 40% (v / v) flower tea extract; Wherein, the agarwood white tea in the agarwood white tea extract is prepared by the agarwood white tea preparation method described in any one of claims 1-5.

8. The composite agarwood tea beverage according to claim 7, characterized in that: The scented tea in the scented tea extract is selected from at least one of jasmine tea, rose tea, lily tea, osmanthus tea, honeysuckle, chrysanthemum tea, roselle tea, magnolia tea and pearl orchid tea; Preferably, the agarwood tea beverage further comprises: 1.6% to 2.6% (m / v) of white sugar, 0.015% to 0.025% (m / v) of sour agent, and 0.10% to 0.20% (m / v) of sodium alginate; Preferably, the acidulant is selected from vinegar.

9. A method for preparing a composite agarwood tea beverage, characterized in that: The following steps are involved: (1) Tea pretreatment: Washing the agarwood white tea and scented tea prepared by the agarwood white tea preparation method according to any one of claims 1 to 5 respectively; (2) Extraction: using a grinder to grind the pretreated agarwood white tea, and passing it through a 20-mesh sieve to obtain agarwood white tea powder, and mixing the agarwood white tea powder with a solid-liquid ratio (w / v) of 2.5:500 g / L to obtain an agarwood white tea extract; The pretreated scented tea is mixed with the scented tea at a solid-liquid ratio (w / v) of 2.5:500 g / L to obtain a scented tea extract; (3) coarse filtration: filtering the agarwood white tea extract and the scented tea extract through a 300-mesh filter cloth respectively; (4) De-astringency: Use resin to de-astringe the agarwood white tea extract, the conditions are that the solid-liquid ratio of the agarwood white tea extract is 1:50g / mL to 1:100g / mL, and the time is 1 to 2h; (5) Blending: The flavor, aroma, color, and body of the beverage are mainly considered during blending. According to the sensory evaluation standard, the ratio of the raw material agarwood white tea extract to the flower tea extract is determined according to 45-60% (v / v) of agarwood white tea extract and 55-40% (v / v) of flower tea extract; (6) Fine filtration: Filter the prepared composite agarwood tea beverage through a 0.45-3.00 μm filter membrane; (7) Degassing and homogenization: vacuum degassing temperature is 55-60°C, vacuum degree is 0.06-0.08MPa; high pressure homogenizer pressure is 18-20MPa, and the time is 15min; (8) Filling and sterilization: The homogenized composite agarwood tea beverage is filled into cans, which are then placed in a sterilizer for sterilization at 110° C. for 12 min, and then cooled with cold water to obtain a finished composite agarwood tea beverage.

10. The method for preparing a composite agarwood tea beverage according to claim 9, characterized in that: In step (1), the scented tea is selected from at least one of jasmine tea, rose tea, lily tea, osmanthus tea, honeysuckle, chrysanthemum tea, roselle tea, magnolia tea and pearl orchid tea; Preferably, in step (2), the agarwood white tea powder is extracted in water at a temperature of 91° C. for 11 minutes, and the filtrate is passed through a 200-mesh sieve to obtain the agarwood white tea extract; Preferably, the pretreated scented tea is extracted at a temperature of 80° C. for 12 minutes to obtain the scented tea extract; Preferably, in step (4), the resin is selected from X-5 resin, AB-8 resin, ADS-17 resin, XAD-2 resin, D101-1 resin, preferably X-5 resin; Preferably, in step (5), the formula of the composite agarwood tea beverage is finally determined through sensory evaluation, supplemented with white sugar, acidulant and sodium alginate.

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