A fermented honeysuckle tea and its preparation method

Abstract

This invention proposes a honeysuckle fermented tea and its preparation method, including selecting unopened honeysuckle buds, blanching them to obtain honeysuckle bud blanching material; taking honeysuckle flowers and fragrant lotus flowers, withering them at low temperature, drying them, and pulverizing them to obtain composite flower powder; pre-treatment of honeysuckle branches and leaves: taking honeysuckle branches and leaves, withering them naturally to obtain withered branches and leaves; mixing some of the honeysuckle bud blanching material, flower powder, and withered branches and leaves, inoculating them with lactic acid bacteria solution, micro-fermenting them, mixing the micro-fermentation product with the honeysuckle bud blanching material, stirring, and steam drying to obtain honeysuckle fermented tea. The honeysuckle fermented tea obtained by this invention has a chlorogenic acid content of 1.75-2.14%. It has a fine, tight, uniform, clean, and greenish-yellow appearance. The aroma is harmonious with the floral fragrance, pure and long-lasting. The taste is sweet, smooth, fresh, and mellow. The tea soup is clear and bright. The tea leaves are tender, uniform, and bright. The sensory evaluation score is 97 points. It is of good quality, high grade, and has excellent brewing resistance. All tested items meet the requirements of GH / T1091-2014 "Substitute Tea". The product quality is stable.

Description

Technical Field

[0001] This invention relates to the field of flower tea preparation, and in particular to a honeysuckle fermented tea and its preparation method. Background Technology

[0002] Honeysuckle (Lonicera japonica), also known as Lonicera japonica, is named after the honeysuckle flower, which turns from white to yellow in its early bloom, according to the Compendium of Materia Medica. The entire honeysuckle plant can be used medicinally. The flower buds contain active ingredients such as luteolin, inositol, chlorogenic acid, isochlorogenic acid, and nerol. Its main functions are clearing heat and detoxifying, as well as anti-inflammatory, hemostatic, hepatoprotective, and choleretic effects. It also has inhibitory effects on various pathogenic bacteria such as Staphylococcus aureus, hemolytic streptococci, Escherichia coli, Shigella dysenteriae, Vibrio cholerae, Salmonella typhi, and Salmonella paratyphi.

[0003] Currently, honeysuckle is not only used in medicine production such as Yinqiao Jiedu tablets and Yinhuang tablets, but also as a daily beverage, honeysuckle tea, which is loved by many consumers. Typically, honeysuckle buds are blanched, dried, or sun-dried, and then packaged to obtain honeysuckle tea. Nowadays, the processing steps for honeysuckle buds have expanded to include smoking and sun-drying, air-drying, steaming followed by drying, vacuum freezing, or microwave drying, to better preserve the honeysuckle and achieve a ready-to-drink daily tea. However, honeysuckle processed using different methods such as blanching and steaming followed by drying not only loses its active ingredients but also fails to achieve the desired aroma, clear liquor color, and good leaf quality. The resulting honeysuckle tea has a slightly inferior taste, especially in terms of aroma, and is considered lower quality. Summary of the Invention

[0004] Therefore, the purpose of this invention is to provide a honeysuckle fermented tea and its preparation method to solve the above problems.

[0005] The technical solution of this invention is implemented as follows:

[0006] A method for preparing honeysuckle fermented tea includes the following steps:

[0007] S1 Honeysuckle bud pretreatment: Select unopened honeysuckle buds, blanch them, and obtain blanched honeysuckle buds.

[0008] S2 Composite Flower Powder: Honeysuckle flowers and fragrant lotus flowers are withered at low temperature, dried, and pulverized to obtain composite flower powder; the use of fragrant lotus flowers helps to enhance the floral aroma of honeysuckle fermented tea and promote the micro-fermentation process; the flowers are withered at low temperature, which naturally deactivates the enzyme activity in the flowers, allowing the contents of the flowers to slowly undergo physical and chemical reactions, changing their texture and improving the efficiency of micro-fermentation.

[0009] S3 Honeysuckle branches and leaves pretreatment: Take honeysuckle branches and leaves, let them wither naturally to obtain withered branches and leaves;

[0010] S4 Micro-fermentation for fragrance absorption: Mix some honeysuckle bud blanching material, flower powder and withered branches and leaves, inoculate with lactic acid bacteria liquid, ferment at 28-32℃ for 18-28 hours to obtain micro-fermentation product; micro-fermentation for fragrance absorption helps to maintain the floral fragrance and fresh taste, and can maintain tender, even and bright leaf base.

[0011] S5 Steam Drying: Mix the micro-fermentation product and honeysuckle bud blanching material, stir, and steam dry to obtain honeysuckle fermented tea.

[0012] Preferably, the fixing is performed by drum fixing, the drum fixing temperature is 210-230℃, the drum fixing time is 5-8 min, and the drum fixing speed is 30-40 r / min;

[0013] The fixation process is steam fixation, with a steam fixation temperature of 100-110℃ and a steam fixation time of 10-15 seconds.

[0014] More preferably, after blanching, the buds are rehydrated for 1-2 hours, and then subjected to a second microwave blanching. The microwave blanching power is 5-6kW, and the microwave blanching time is 20-30s. The second microwave blanching after blanching and rehydration, in conjunction with micro-fermentation, can promote the gradual and appropriate changes in the substances contained in the flower buds, thereby improving the aroma and flavor.

[0015] Preferably, the low-temperature withering temperature is 16-18℃, and the low-temperature withering time is 20-32h;

[0016] The drying temperature is 60-70℃, and the drying time is 30-40 minutes;

[0017] The particle size of the composite flower powder is 60-100 μm.

[0018] Preferably, the lactic acid bacteria solution is Weissella confusa.

[0019] More preferably, the inoculum amount of the fused Weissian bacterial suspension is 4-5% (w / w), and the viable count is at least 10. 7 cfu / mL.

[0020] Preferably, the steam drying temperature is 110-120℃, and the steam is dried to a moisture content of less than 8%.

[0021] Preferably, in step S4, the fermentation is a low-oxygen fermentation with an aeration rate of 1.2-3.2 m³ / s. 3 / h, strictly control the temperature, time, and oxygen content of micro-fermentation to avoid over-fermentation which would damage the system, produce unpleasant odors, and lead to failure.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0023] This invention pre-treats honeysuckle buds, flowers (honeysuckle blossoms and fragrant lotus blossoms), and honeysuckle branches and leaves separately to prepare honeysuckle bud blanching agent, compound flower powder, and withered branches and leaves. These are then combined with micro-fermentation using lactic acid bacteria to absorb aroma, followed by steam drying to obtain fermented honeysuckle tea. The chlorogenic acid content is 1.75-2.14%. The tea has a fine, tight, uniform, clean, and greenish-yellow appearance, a harmonious blend of fragrance and floral aroma, a pure and lasting aroma, a sweet, smooth, and refreshing taste with a moderate richness, a clear and bright liquor, and tender, even, and bright tea leaves. The sensory evaluation score is 97 points, indicating high effective components, good quality, high grade, and excellent brewing resistance.

[0024] The honeysuckle fermented tea of ​​this invention can well combine the fragrance of tea leaves and floral aroma, with a harmonious, pure and lasting aroma, and a more layered and richer aroma. It also has good brewing resistance and stable product quality. All tested items of the product meet the requirements of GH / T1091-2014 "Substitute Tea", indicating good quality and fully retaining and increasing the chlorogenic acid content. Detailed Implementation

[0025] To better understand the technical content of this invention, specific embodiments are provided below to further illustrate the invention.

[0026] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0027] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0028] Example 1 - A method for preparing honeysuckle fermented tea

[0029] The steps are as follows:

[0030] S1 Honeysuckle bud pretreatment: Select unopened honeysuckle buds, use drum blanching, drum blanching temperature is 220℃, drum blanching time is 6min, drum blanching speed is 35r / min, after blanching, rehydrate at ambient humidity of 80-85% for 2h, and then microwave blanching at microwave power of 5kW for 30s to obtain blanched honeysuckle buds.

[0031] S2 Composite Flower Powder: Take honeysuckle flowers and fragrant lotus flowers in a mass ratio of 1:1, wither at a relatively low temperature of 16-18℃ for 28 hours, dry at 60-70℃ for 30 minutes (drying conditions are to keep at 70℃ for 20 minutes and then keep at 60℃ for 10 minutes), and pulverize to a particle size of 80-100μm to obtain composite flower powder.

[0032] S3 Honeysuckle branches and leaves pretreatment: Take honeysuckle branches and leaves, let them wither naturally for 28 hours to obtain withered branches and leaves;

[0033] S4 Micro-fermentation for Aroma Absorption: Mix 50kg of blanched honeysuckle buds, 10kg of flower powder, and 5kg of withered branches and leaves, and inoculate with 2.6-3.2kg of fused Weiss cytokine solution. The viable count of the fused Weiss cytokine solution should be 10. 7 CFU / mL, low-oxygen fermentation at 28-32℃ for 24 hours, with an oxygen aeration rate of 1.2-3.2 m³ / min during fermentation. 3 / h, yielding micro-fermentation products;

[0034] S5 Steam Drying: Mix the micro-fermentation product and honeysuckle bud blanching material in a mass ratio of 1:2, stir, and steam dry at 110℃ until the moisture content is below 8% to obtain honeysuckle fermented tea.

[0035] Example 2 - A method for preparing honeysuckle fermented tea

[0036] The steps are as follows:

[0037] S1 Honeysuckle bud pretreatment: Select unopened honeysuckle buds, the drum blanching temperature is 220℃, the drum blanching time is 6min, and the drum blanching speed is 35r / min to obtain blanched honeysuckle buds.

[0038] S2 Composite Flower Powder: Take honeysuckle flowers and fragrant lotus flowers in a mass ratio of 1:1.2, wither at a relatively low temperature of 16-18℃ for 28 hours, dry at 60-70℃ for 30 minutes (drying conditions are to keep at 70℃ for 20 minutes and then keep at 60℃ for 10 minutes), and pulverize to a particle size of 80-100μm to obtain composite flower powder;

[0039] S3 Honeysuckle branches and leaves pretreatment: Take honeysuckle branches and leaves, and let them wither naturally for 20-32 hours to obtain withered branches and leaves;

[0040] S4 Micro-fermentation for Aroma Absorption: Mix 50kg of blanched honeysuckle buds, 10kg of flower powder, and 5kg of withered branches and leaves, and inoculate with 2.6-3.2kg of fused Weiss cytokine solution. The viable count of the fused Weiss cytokine solution should be 10. 7 CFU / mL, low-oxygen fermentation at 28-32℃ for 24 hours, with an oxygen aeration rate of 1.2-3.2 m³ / min during fermentation. 3 / h, yielding micro-fermentation products;

[0041] S5 Steam Drying: Mix the micro-fermentation product and honeysuckle bud blanching material in a mass ratio of 1:2, stir, and steam dry at 110℃ until the moisture content is below 8% to obtain honeysuckle fermented tea.

[0042] Example 3 - A method for preparing honeysuckle fermented tea

[0043] The steps are as follows:

[0044] S1 Honeysuckle bud pretreatment: Select unopened honeysuckle buds, steam them at 100℃ for 10 seconds, and then rehydrate them at 80-85% humidity for 2 hours. Then microwave them at 5kW for 30 seconds to obtain honeysuckle bud blanching product.

[0045] S2 Composite Flower Powder: Take honeysuckle flowers and fragrant lotus flowers in a mass ratio of 1:1, wither at a relatively low temperature of 16-18℃ for 28 hours, dry at 60-70℃ for 40 minutes (drying conditions are to keep at 70℃ for 30 minutes and then keep at 60℃ for 10 minutes), and pulverize to a particle size of 60-80μm to obtain composite flower powder.

[0046] S3 Honeysuckle branches and leaves pretreatment: Take honeysuckle branches and leaves, let them wither naturally for 28 hours to obtain withered branches and leaves;

[0047] S4 Micro-fermentation for Fragrance Absorption: Mix 50kg of blanched honeysuckle buds, 10kg of flower powder, and 5kg of withered branches and leaves, and inoculate with 2.6-3.2kg of Bifidobacterium bb-12 bacterial solution. The viable count of the Bifidobacterium bb-12 bacterial solution should be 10. 7 CFU / mL, low-oxygen fermentation at 28-32℃ for 24 hours, with an oxygen aeration rate of 1.2-3.2 m³ / min during fermentation. 3 / h, yielding micro-fermentation products;

[0048] S5 Steam Drying: Mix the micro-fermentation product and honeysuckle bud blanching material in a mass ratio of 1:2, stir, and steam dry at 110℃ until the moisture content is below 8% to obtain honeysuckle fermented tea.

[0049] Example 4 - A method for preparing honeysuckle fermented tea

[0050] The difference between this embodiment and Embodiment 1 lies in the method of blanching in step S1. The specific steps are as follows:

[0051] S1 Honeysuckle Bud Pretreatment: Select unopened honeysuckle buds and use a drum blanching method. The drum blanching temperature is 220℃, the drum blanching time is 6 minutes, and the drum blanching speed is 35 r / min. After blanching, cool to room temperature and wait for 2 hours. Then, use a drum blanching method again. The drum blanching temperature is 110℃, the drum blanching time is 6 minutes, and the drum blanching speed is 35 r / min to obtain blanched honeysuckle buds.

[0052] S2 Composite Flower Powder: Take honeysuckle flowers and fragrant lotus flowers in a mass ratio of 1:1, wither at a relatively low temperature of 16-18℃ for 28 hours, dry at 60-70℃ for 30 minutes (drying conditions are to keep at 70℃ for 20 minutes and then keep at 60℃ for 10 minutes), and pulverize to a particle size of 80-100μm to obtain composite flower powder.

[0053] S3 Honeysuckle branches and leaves pretreatment: Take honeysuckle branches and leaves, let them wither naturally for 28 hours to obtain withered branches and leaves;

[0054] S4 Micro-fermentation for Aroma Absorption: Mix 50kg of blanched honeysuckle buds, 10kg of flower powder, and 5kg of withered branches and leaves, and inoculate with 2.6-3.2kg of fused Weiss cytokine solution. The viable count of the fused Weiss cytokine solution should be 10. 7 CFU / mL, low-oxygen fermentation at 28-32℃ for 24 hours, with an oxygen aeration rate of 1.2-3.2 m³ / min during fermentation. 3 / h, yielding micro-fermentation products;

[0055] S5 Steam Drying: Mix the micro-fermentation product and honeysuckle bud blanching material in a mass ratio of 1:2, and steam dry at 110℃ until the moisture content is below 8% to obtain honeysuckle fermented tea.

[0056] Comparative Example 1 - A method for preparing honeysuckle tea

[0057] The steps are as follows:

[0058] S1 Honeysuckle bud pretreatment: Select unopened honeysuckle buds, use drum blanching, drum blanching temperature is 220℃, drum blanching time is 6min, drum blanching speed is 35r / min, after blanching, rehydrate at ambient humidity of 80-85% for 2h, and then microwave blanching at microwave power of 5kW for 30s to obtain blanched honeysuckle buds.

[0059] S2 Honeysuckle branches and leaves pretreatment: Take honeysuckle branches and leaves, let them wither naturally for 28 hours to obtain withered branches and leaves;

[0060] S3 Steam Fragrance Enhancement: Mix honeysuckle flowers and fragrant lotus flowers in a mass ratio of 1:1-1.2. Place honeysuckle flowers, fragrant lotus flowers and withered branches and leaves from step S2 on the upper and lower parts of the blanched honeysuckle buds, seal, and use steam to enhance the fragrance. Spray steam once every 10 minutes, at 110℃ for 7 seconds, for a total of 5 sprays.

[0061] S4 Drying: After steaming, cool to room temperature, and then dry until the moisture content is below 8% to obtain honeysuckle tea.

[0062] Comparative Example 2 - A method for preparing honeysuckle fermented tea

[0063] The steps are as follows:

[0064] S1 Honeysuckle bud pretreatment: Select unopened honeysuckle buds, use drum blanching, drum blanching temperature is 220℃, drum blanching time is 6min, drum blanching speed is 35r / min, after blanching, rehydrate at ambient humidity of 80-85% for 2h, and then microwave blanching at microwave power of 5kW for 30s to obtain blanched honeysuckle buds.

[0065] S2 Compound Concentrated Juice: Take honeysuckle flowers, fragrant lotus flowers and honeysuckle branches and leaves in a mass ratio of 1:1-1.2:1, add 6 times the weight of water, boil and concentrate to obtain compound concentrated juice;

[0066] S3 Micro-fermentation Aroma Absorption: Mix 50kg of honeysuckle bud blanching residue and 15kg of compound concentrated juice, and inoculate with 2.6-3.2kg of fused Weissian bacterial solution. The viable count of the fused Weissian bacterial solution is 10. 7 CFU / mL, low-oxygen fermentation at 28-32℃ for 24 hours, with an oxygen aeration rate of 1.2-3.2 m³ / min during fermentation. 3 / h, yielding micro-fermentation products;

[0067] S4 Steam Drying: Mix the micro-fermentation product and honeysuckle bud blanching material in a mass ratio of 1:2, stir, and steam dry at 110℃ until the moisture content is below 8% to obtain honeysuckle fermented tea.

[0068] I. Physicochemical Properties

[0069] According to GB / T 22250-2008 "Determination of chlorogenic acid in health food", the chlorogenic acid content in the honeysuckle tea was determined, and the results are shown in Table 1 below.

[0070] Table 1 Chlorogenic acid content in honeysuckle tea

[0071] project Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Chlorogenic acid content (%) 1.92 2.14 1.75 1.86 1.33 1.61

[0072] As shown in Table 1 above, the chlorogenic acid content of the honeysuckle fermented teas in Examples 1-4 ranged from 1.75% to 2.14%, indicating high levels of effective components and good quality. In Example 1, compared to Comparative Example 1, micro-fermentation was more effective than steam in dissolving and preserving the chlorogenic acid components of honeysuckle. In Example 1, compared to Comparative Example 2, the combined concentrated juice made from honeysuckle flowers, fragrant lotus flowers, and honeysuckle branches and leaves reduced the efficiency of micro-fermentation, resulting in a slight decrease in the chlorogenic acid content of the honeysuckle tea.

[0073] II. Sensory Evaluation

[0074] Sensory evaluators were selected, and the sensory evaluation methods specified in GB / T 23776-2018 "Sensory Evaluation Methods for Tea" were followed. Fermented honeysuckle tea prepared in the examples and comparative examples was randomly selected, and its appearance, liquor color, aroma, taste, and infused leaves were evaluated. A lightly fragrant honeysuckle tea was prepared as a control based on Chinese patent CN201310173573.X. For the tea samples to be tasted, 3.0g of a representative sample was weighed and placed in a 150mL tea tasting cup. Boiling water was poured in, the cup was covered, and the tea was steeped for 3 minutes. The tea liquor was then poured into tasting bowls at a constant speed according to the brewing order. The liquor color, aroma (freshness and purity), and taste were evaluated. A second infusion was performed for 5 minutes, and the tea liquor was poured out. The liquor color, aroma (concentration and persistence), taste, and infused leaves were then evaluated. The results of the two infusions were comprehensively evaluated, and the evaluation results are shown in Table 2 below.

[0075] Table 2 Sensory evaluation results of honeysuckle tea

[0076]

[0077] Note: The unit is cents.

[0078] The sensory evaluation results in Table 2 above show that the honeysuckle fermented tea of ​​Example 1 achieved a total score of 97 points in terms of appearance and internal quality, indicating good quality, high grade, and excellent brewing resistance. Compared with Example 3, Example 1 incorporates Weissella bacteria, which, compared with Bifidobacterium bb-12, is more conducive to promoting the dissolution of fermentation substrate substances, improving the aroma absorption efficiency of honeysuckle bud blanching, enriching and prolonging aroma and flavor components, and resulting in more tender and uniform tea leaves. Compared with Example 4, Example 1 involves secondary microwave blanching after honeysuckle bud blanching and rehydration, which, in conjunction with micro-fermentation, can promote gradual and appropriate changes in the substances contained in the buds, improving aroma and taste.

[0079] After being stored at 35°C and 75%-77% relative humidity for 6 months, Example 1 achieved a total sensory evaluation score of 95 points, demonstrating excellent foam resistance and stable product quality.

[0080] III. Quality Inspection

[0081] The honeysuckle fermented tea obtained in Example 1 was subjected to quality testing. The test results showed that all tested items met the requirements of GH / T1091-2014 "Substitute Tea". The test results are shown in Table 3 below.

[0082] Table 3 Test Results

[0083]

[0084]

[0085] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing honeysuckle fermented tea, characterized in that, It consists of the following steps: S1 Honeysuckle bud pretreatment: Select unopened honeysuckle buds, blanch them, and obtain blanched honeysuckle buds. S2 Composite Flower Powder: Honeysuckle flowers and fragrant lotus flowers are withered at low temperature, dried, and pulverized to obtain composite flower powder; S3 Honeysuckle branches and leaves pretreatment: Take honeysuckle branches and leaves, let them wither naturally to obtain withered branches and leaves; S4 Micro-fermentation Fragrance Absorption: Mix some honeysuckle bud blanching material, flower powder and withered branches and leaves, inoculate with lactic acid bacteria liquid, ferment at 28-32℃ for 18-28h to obtain micro-fermentation product; S5 Steam Drying: Mix the micro-fermentation product and honeysuckle bud blanching material, stir, and steam dry to obtain honeysuckle fermented tea; In step S1, the fixing is performed by drum fixing, the drum fixing temperature is 210-230℃, the drum fixing time is 5-8min, and the drum fixing speed is 30-40r / min; after fixing, the moisture is restored for 1-2h, and then a second microwave fixing is performed; the microwave fixing power is 5-6kW, and the microwave fixing time is 20-30s. In step S5, the steam drying temperature is 110-120℃, and the steam is dried until the moisture content is below 8%. In step S2, the mass ratio of honeysuckle flowers to fragrant lotus flowers is 1:1 or 1:1.2; In step S5, during steam drying, the mass ratio of the micro-fermentation product to the honeysuckle bud blanching product is 1:

2. In step S4, the lactic acid bacteria are fusion Weiss bacteria ( Weissella confusa The inoculum size of the fused Weiss-type bacterial culture is 4-5% w / w, and the viable count is 102. 7 cfu / mL; In step S4, the fermentation is a low-oxygen fermentation with an aeration rate of 1.2-3.2 m³ / h. 3 / h; In step S2, the low-temperature withering temperature is 16-18℃, and the low-temperature withering time is 20-32h.

2. The method for preparing honeysuckle fermented tea according to claim 1, characterized in that, The drying temperature is 60-70℃, and the drying time is 30-40 minutes; The particle size of the composite flower powder is 60-100 μm.

3. A honeysuckle fermented tea prepared by the preparation method as described in claim 1 or 2.

Images