Process for producing shaddock flower tea

A production process and technology of pomelo flower tea, applied in the field of pomelo flower tea production technology, can solve the problems of loss of flower aroma, insufficient own aroma, insufficient aroma and freshness of finished products, etc. Effect

Inactive Publication Date: 2006-03-22
方守龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because jasmine is a temperamental flower type, the fragrance of the flower is the strongest within a period of time after the buds open. The key to the production of jasmine tea is to grasp the timing of flower blooming, and it is also a technical difficulty to control the baking temperature and drying water of the scented tea dhool. , poor adjustment will cause the loss of flower fragrance and affect the quality of finished tea
The biggest defect of jasmine is that its own aroma is not enough to produce finished jasmine tea. The aroma concentration and freshness of its finished scented tea must be modulated by magnolia. It is easy to feel the taste of magnolia (the genus is called Toulan), which affects the quality
Due to the defects of jasmine itself, it increases the difficulty of production

Method used

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Embodiment

[0020] Use roasted green tea essence to make tea base as raw material, and then dry it to clear the peculiar smell of tea base and its own tea base taste for use; pick fresh pomelo flowers that bloom on the day, pick petals and remove stamens and stems; use mechanical splicing and mixing equipment to continuously send tea and petals into the camellia at a ratio of 1 to 0.6 for stirring and mixing; the mixed camellias are statically stacked for scenting, with a height of 30 cm and a width of 97 cm. The ambient temperature is 20°C to 28°C. Scenting: Scenting for 8 hours, stacking temperature up to 36°C, turn the stack and pass flowers once; continue scenting stacking temperature at 30°C, continue scenting to 10 hours, so that the total scenting time reaches 18 hours, the camellia is separated mechanically, and the wet billet contains moisture 22%, the tea base is dried, and the moisture content of the dried tea base is controlled between 5% and 5.6%; second scenting: according to...

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Abstract

The production process of shaddock flower scented tea includes tea blank treatment, collecting shaddock flower petal, mixing tea leaf and shaddock flower petal, fumigating, separating shaddock flower petal from tea leaf, drying, adding flower, packing and other steps. The said production process has controllable water content of tea in fumigating, and the tea product has pure fragrance of shaddock flower petal, lasting fragrance in tea product, and other features.

Description

Technical field: [0001] The invention belongs to the field of tea production, in particular to a production process of pomelo tea. Background technique: [0002] The production of jasmine tea has a long history in our country. Most of its production processes include: tea base processing, flower processing, camellia blending, scenting, camellia separation, baking, jacquard and other processes. The flower buds that are put need to be piled and spread for many times before the scenting system (i.e. growing flowers). Because jasmine is a temperamental flower type, the fragrance of the flower is the strongest within a period of time after the buds open. The key to the production of jasmine tea is to grasp the timing of flower blooming, and it is also a technical difficulty to control the baking temperature and drying water of the scented tea dhool. , Poor adjustment will cause the loss of flower fragrance and affect the quality of finished tea. The biggest defect of jasmine is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A61K36/75
Inventor 骆少君郭智强曾兴方守龙
Owner 方守龙
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