Fragrance-enhancing seasoning brown sugar black tea and preparation method thereof

Abstract

The invention discloses aroma-enhanced seasoning brown sugar black tea and a preparation method thereof, and the aroma-enhanced seasoning brown sugar black tea comprises the following components in parts by weight: 20-30 parts of selenium dry tea, 50-60 parts of brown sugar, 40-50 parts of black tea leaves, 3-5 parts of motherwort and 100-150 parts of purified water. Comprising the following steps: black tea treatment: feeding black tea leaves into an impurity removal system for impurity removal to obtain a pure black tea raw material; then the black tea leaves are stir-fried to improve the fragrance of the tea leaves; treating selenium dry tea and motherwort, wherein the selenium dry tea is directly used for later use; leonurus japonicus is subjected to crushing treatment and high-temperature steam sterilization; the selenium-enriched dried tea has the beneficial effects that by adding the selenium-enriched dried tea, the oxidation resistance of the product is remarkably improved, and the health-care function is enhanced; the motherwort herb is introduced, so that the nutritional ingredients of the product are enriched, and the health benefits of digestion and the like are also promoted; the prepared aroma-enhanced seasoning brown sugar black tea is mellow in taste.

Description

Technical Field

[0001] The invention belongs to the technical field of brown sugar and black tea, and particularly relates to flavored brown sugar and black tea and a preparation method thereof. Background Art

[0002] Brown sugar black tea is mainly made of brown sugar and black tea; during the production process of black tea, substances such as tea polyphenols and caffeine in the tea leaves will oxidize to produce the unique aroma and taste of black tea; and brown sugar, which is usually extracted from sugarcane, contains a polysaccharide called "molasses", which has a unique sweet taste and nutritional value; adding brown sugar to black tea not only enriches the taste of the drink, but also adds additional nutritional benefits; brown sugar black tea is rich in protein, vitamins, amino acids, glucose, fructose, minerals and other nutrients, which have many benefits for the body, such as strengthening physical fitness and improving immunity; at the same time, the molasses in brown sugar also has the effects of detoxification, beauty, blood circulation, anti-aging and other skin whitening effects; the tea polyphenols and antioxidants in black tea have the beauty effect of delaying aging and preventing the formation of skin melanin.

[0003] The patent number is CN110558400A, which discloses a flavored brown sugar black tea and its preparation process. The patent discloses the following steps: sending black tea into a de-impurity system to remove impurities, so as to obtain a black tea raw material without impurities; preparing a brown sugar solution; spraying the brown sugar solution evenly on the surface of the black tea raw material, mixing evenly, sending the brown sugar solution into an oven, keeping it warm at a temperature of 120-140°C until the water content is 10-18%, cooling it to 40-50°C, and kneading it into a ball structure with a diameter of 20-26mm; inserting the ball structure into a fresh lotus bud, and completely wrapping the lotus bud in the ball structure. After the ball-shaped structure is formed, the mouth of the lotus bud is tied tightly, and the tea is frozen from room temperature to minus 20° C. to minus 28° C., and allowed to stand to obtain frozen black tea; the frozen black tea is heated to 50-60° C., kept warm, and then heated to 90-99° C., kept warm until the water content is 2-6wt%, and then cooled to room temperature to obtain aroma black tea; after the lotus bud is manually removed from the aroma black tea, the tea is sent to a lump breaking and grading device, first sent to a lump breaking device for low-temperature lump breaking at a lump breaking temperature of 2-6° C., and then sent to a multi-stage sifter for multi-stage sieving at a sieving temperature of 1-4° C. to obtain aroma and flavored brown sugar black tea.

[0004] Traditional brown sugar black tea mainly provides rich nutrients such as protein, vitamins, minerals, etc. through the combination of brown sugar and black tea, and also has health benefits such as beautifying the skin and strengthening the physical fitness. However, with people's increasing requirements for healthy diet, the single traditional brown sugar black tea can no longer meet the market demand for higher quality and more diversified health functions. Summary of the invention

[0005] The purpose of the present invention is to provide a flavored brown sugar black tea and a preparation method thereof, which not only retains the sweet taste and nutritional value of traditional brown sugar black tea, but also further enhances the health effect of the product by adding selenium dry tea and motherwort.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical scheme: a flavored brown sugar black tea, comprising selenium dry tea, brown sugar, black tea leaves, motherwort, and purified water, which are calculated by weight as follows: 20-30 parts of selenium dry tea, 50-60 parts of brown sugar, 40-50 parts of black tea leaves, 3-5 parts of motherwort, and 100-150 parts of purified water.

[0007] As a preferred technical solution of the present invention, it includes selenium dry tea, brown sugar, black tea leaves, motherwort and purified water, which are calculated by weight as follows: 20 parts of selenium dry tea, 50 parts of brown sugar, 40 parts of black tea leaves, 3 parts of motherwort and 100 parts of purified water.

[0008] As a preferred technical solution of the present invention, it includes selenium dry tea, brown sugar, black tea leaves, motherwort and purified water, which are calculated by weight as follows: 25 parts of selenium dry tea, 55 parts of brown sugar, 45 parts of black tea leaves, 4 parts of motherwort and 125 parts of purified water.

[0009] As a preferred technical solution of the present invention, it includes selenium dry tea, brown sugar, black tea leaves, motherwort and purified water, which are calculated by weight as follows: 30 parts of selenium dry tea, 60 parts of brown sugar, 50 parts of black tea leaves, 5 parts of motherwort and 150 parts of purified water.

[0010] The invention also discloses a method for preparing flavored brown sugar black tea, comprising the following steps:

[0011] Black tea processing: send the black tea leaves into the impurity removal system to remove impurities and obtain pure black tea raw materials; then stir-fry the black tea leaves to enhance the tea aroma;

[0012] Selenium dry tea and motherwort processing: Selenium dry tea is directly used; motherwort is crushed and sterilized with high-temperature steam;

[0013] Preparation of brown sugar solution: Place brown sugar and purified water in a heating pot, mix, heat and dissolve to make brown sugar solution;

[0014] Mixing and forming: evenly mix the fried black tea leaves, selenium dry tea and crushed motherwort, then spray the brown sugar solution evenly on the surface of the mixture, mix evenly and put it into an oven; keep it warm at 90-100°C until the water content is 6-8wt%, then cool it to 35-40°C, and knead it into a ball structure with a diameter of 18-20mm;

[0015] Lotus bud wrapping and freezing: stuff the ball-shaped structure into a fresh lotus bud, and tie the mouth tightly after the lotus bud is completely wrapped; freeze from room temperature to minus 20°C to minus 28°C, and let it stand to obtain frozen black tea;

[0016] Heating and drying: heating the frozen black tea to 50-60°C, keeping it warm, and then heating it to 90-99°C, keeping it warm until the water content is 2-6wt%, and then cooling it to room temperature to obtain the aromatized black tea;

[0017] Removing flower buds and grading: The aromatized black tea is manually taken out from the lotus buds, broken up by a clump breaker, and then sent to a multi-stage screener for multi-stage screening.

[0018] As a preferred technical solution of the present invention, the method for frying black tea leaves is as follows:

[0019] Use a special iron pan for frying and preheat it;

[0020] Add tea and stir-fry: Add the withered black tea leaves into the pot and start stir-frying;

[0021] Remove from the pan and spread to cool: When the tea leaves are fried until they are black in color, make a rustling sound and feel dry, they can be removed from the pan; after removing from the pan, the tea leaves are spread to cool.

[0022] As a preferred technical solution of the present invention, the preheating temperature of the iron pan is 120-140°C.

[0023] As a preferred technical solution of the present invention, the temperature of high-temperature steam sterilization is 140-180° C., and the sterilization time is 10-20 minutes.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] By adding selenium dry tea, the antioxidant capacity of the product is significantly improved, and the health care function is enhanced;

[0026] The introduction of motherwort not only enriches the nutritional content of the product, but also promotes health benefits such as digestion;

[0027] The flavored brown sugar black tea prepared by the present invention is not only mellow, sweet and delicious, but also rich in a variety of nutrients and health elements beneficial to the human body. It is suitable for various scenarios such as daily drinking and health preservation, and has broad market application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The present invention is a flow chart of the preparation method of the flavored brown sugar black tea. DETAILED DESCRIPTION

[0029] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] Example 1

[0031] See also Figure 1 , is the first embodiment of the present invention, which provides a flavored brown sugar black tea, including selenium dry tea, brown sugar, black tea leaves, motherwort, and purified water, which are calculated by weight as follows: 20 parts of selenium dry tea, 50 parts of brown sugar, 40 parts of black tea leaves, 3 parts of motherwort, and 100 parts of purified water.

[0032] A method for preparing flavored brown sugar black tea comprises the following steps:

[0033] Black tea processing: send the black tea leaves into the impurity removal system to remove impurities and obtain pure black tea raw materials; then stir-fry the black tea leaves to enhance the tea aroma; the method of stir-frying the black tea leaves is as follows:

[0034] Use a special iron pan for frying and preheat it; the preheating temperature of the iron pan is 120℃;

[0035] Add tea and stir-fry: Add the withered black tea leaves into the pot and start stir-frying;

[0036] Remove from the pan and spread to cool: When the tea leaves are fried until they are dark in color, make a rustling sound, and feel dry, they can be removed from the pan. The tea leaves are spread to cool after being removed from the pan.

[0037] Selenium dry tea and motherwort processing: Selenium dry tea is directly used; motherwort is crushed and sterilized with high-temperature steam to ensure food safety; the temperature of high-temperature steam sterilization is 140℃ and the sterilization time is 20min;

[0038] Preparation of brown sugar solution: Place brown sugar and purified water in a heating pot, mix, heat and dissolve to make brown sugar solution;

[0039] Mixing and forming: evenly mix the fried black tea leaves, selenium dry tea and crushed motherwort, then spray the brown sugar solution evenly on the surface of the mixture, mix evenly and put it into an oven; keep it warm at 90°C until the water content is 6wt%, then cool it to 35°C, and knead it into a ball structure with a diameter of 18mm;

[0040] Lotus bud wrapping and freezing: stuff the ball-shaped structure into a fresh lotus bud, and tie the mouth tightly after the lotus bud is completely wrapped; freeze from room temperature to minus 20°C to minus 28°C, and let it stand to obtain frozen black tea;

[0041] Heating and drying: heating the frozen black tea to 50°C, keeping it warm, and then heating it to 90°C, keeping it warm until the water content is 2wt%, and then cooling it to room temperature to obtain the aromatized black tea;

[0042] Removing flower buds and grading: The aromatized black tea is manually taken out from the lotus buds, broken up by a clump breaker, and then sent to a multi-stage screener for multi-stage screening.

[0043] Example 2

[0044] See also Figure 1 , which is the second embodiment of the present invention, is based on the previous embodiment, and the difference is: a flavored brown sugar black tea, including selenium dry tea, brown sugar, black tea leaves, motherwort, and purified water, which are calculated by weight as follows: 25 parts of selenium dry tea, 55 parts of brown sugar, 45 parts of black tea leaves, 4 parts of motherwort, and 125 parts of purified water.

[0045] The method of frying black tea leaves is as follows:

[0046] Use a special iron pan for frying and preheat it; the preheating temperature of the iron pan is 130℃;

[0047] Add tea and stir-fry: Add the withered black tea leaves into the pot and start stir-frying;

[0048] Remove from the pan and spread to cool: When the tea leaves are fried until they are dark in color, make a rustling sound, and feel dry, they can be removed from the pan. The tea leaves are spread to cool after being removed from the pan.

[0049] Selenium dry tea and motherwort processing: Selenium dry tea is directly used; motherwort is crushed and sterilized with high-temperature steam to ensure food safety; the temperature of high-temperature steam sterilization is 160℃ and the sterilization time is 15min;

[0050] Mixing and forming: evenly mix the fried black tea leaves, selenium dry tea and crushed motherwort, then spray the brown sugar solution evenly on the surface of the mixture, mix evenly and put it into an oven; keep it warm at 95°C until the water content is 7wt%, then cool it to 38°C, and knead it into a ball structure with a diameter of 19mm;

[0051] Lotus bud wrapping and freezing: stuff the ball-shaped structure into a fresh lotus bud, and tie the mouth tightly after the lotus bud is completely wrapped; freeze from room temperature to minus 20°C to minus 28°C, and let it stand to obtain frozen black tea;

[0052] Heating and drying: heating the frozen black tea to 55°C, keeping it warm, and then heating it to 95°C, keeping it warm until the water content is 4wt%, and then cooling it to room temperature to obtain the aromatized black tea.

[0053] Example 3

[0054] See also Figure 1, which is the third embodiment of the present invention, is based on the previous embodiment, and the difference is: a flavored brown sugar black tea, including selenium dry tea, brown sugar, black tea leaves, motherwort, and purified water, which are calculated by weight: 30 parts of selenium dry tea, 60 parts of brown sugar, 50 parts of black tea leaves, 5 parts of motherwort, and 150 parts of purified water.

[0055] The method of frying black tea leaves is as follows:

[0056] Use a special iron pan for frying and preheat it; the preheating temperature of the iron pan is 140℃;

[0057] Add tea and stir-fry: Add the withered black tea leaves into the pot and start stir-frying;

[0058] Remove from the pan and spread to cool: When the tea leaves are fried until they are dark in color, make a rustling sound, and feel dry, they can be removed from the pan. The tea leaves are spread to cool after being removed from the pan.

[0059] Selenium dry tea and motherwort processing: Selenium dry tea is directly used; motherwort is crushed and sterilized with high-temperature steam to ensure food safety; the temperature of high-temperature steam sterilization is 180℃ and the sterilization time is 10min;

[0060] Mixing and forming: evenly mix the fried black tea leaves, selenium dry tea and crushed motherwort, then spray the brown sugar solution evenly on the surface of the mixture, mix evenly and put it into an oven; keep it at 100°C until the water content is 8wt%, then cool it to 40°C, and knead it into a ball structure with a diameter of 20mm;

[0061] Lotus bud wrapping and freezing: stuff the ball-shaped structure into a fresh lotus bud, and tie the mouth tightly after the lotus bud is completely wrapped; freeze from room temperature to minus 20°C to minus 28°C, and let it stand to obtain frozen black tea;

[0062] Heating and drying: heating the frozen black tea to 60°C, keeping it warm, and then heating it to 99°C, keeping it warm until the water content is 6wt%, and then cooling it to room temperature to obtain the aromatized black tea.

[0063] Example verification

[0064] 1. Comparison of antioxidant capacity

[0065] Experimental design:

[0066] Sample preparation: Two groups of samples were prepared, one group was traditional brown sugar black tea (control group), and the other group was flavored brown sugar black tea (experimental group) in the present application;

[0067] Antioxidant testing: Commonly used antioxidant testing methods, such as DPPH free radical scavenging ability test or ORAC (oxygen radical absorbance capacity) test, were used to evaluate the antioxidant capacity of the two groups of samples;

[0068] Data analysis: Compare the antioxidant capacity data of the two groups of samples;

[0069] result:

[0070] Since selenium dry tea is rich in selenium, which is a powerful antioxidant, the antioxidant capacity of the experimental group (flavored and flavored brown sugar black tea) should be significantly higher than that of the control group (traditional brown sugar black tea).

[0071] 2. Health Benefit Assessment

[0072] Experimental design:

[0073] Sample preparation: Two groups of samples were also prepared, the control group was traditional brown sugar black tea, and the experimental group was the flavored brown sugar black tea of ​​the present application;

[0074] Human trials: select human volunteers for the trials; give two groups of samples continuous drinking for a period of time, and monitor relevant health indicators;

[0075] Health indicator monitoring: including but not limited to digestive system health (such as digestion rate, intestinal microbial diversity, etc.), immune system function (such as white blood cell count, antibody production, etc.) and overall health status (such as weight, BMI, blood sugar level, etc.);

[0076] Data analysis: Compare the changes in health indicators between the two groups of samples;

[0077] result:

[0078] Since motherwort has many health benefits such as promoting digestion and enhancing immunity, the experimental group (flavored brown sugar black tea) should show more significant improvements in digestive health and immune system function;

[0079] At the same time, the antioxidant effect of selenium dry tea also has a positive impact on overall health, such as lowering blood sugar levels and reducing weight;

[0080] 3. Sensory evaluation

[0081] Experimental design:

[0082] Sample preparation: two groups of samples were prepared, the control group was traditional brown sugar black tea, and the experimental group was the flavored brown sugar black tea of ​​the present application;

[0083] Sensory evaluation: Invite a certain number of sensory evaluators to taste and evaluate the two groups of samples, including taste, aroma, sweetness, etc.;

[0084] Data analysis: The evaluators' scores and opinions were counted;

[0085] result:

[0086] The experimental group (flavored brown sugar black tea) received a higher score in the sensory evaluation due to the addition of selenium dry tea and motherwort, which brought a unique aroma and taste experience.

[0087] Although the embodiments of the present invention have been shown and described, as detailed above, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A flavored brown sugar black tea, characterized by: The invention comprises selenium dry tea, brown sugar, black tea leaves, motherwort and purified water, which are calculated by weight as follows: 20-30 parts of selenium dry tea, 50-60 parts of brown sugar, 40-50 parts of black tea leaves, 3-5 parts of motherwort and 100-150 parts of purified water.

2. The flavored brown sugar black tea according to claim 1, characterized in that: It includes selenium dry tea, brown sugar, black tea leaves, motherwort and purified water, which are calculated by weight as follows: 20 parts of selenium dry tea, 50 parts of brown sugar, 40 parts of black tea leaves, 3 parts of motherwort and 100 parts of purified water.

3. The flavored brown sugar black tea according to claim 1, characterized in that: It includes selenium dry tea, brown sugar, black tea leaves, motherwort and purified water, which are calculated by weight as follows: 25 parts of selenium dry tea, 55 parts of brown sugar, 45 parts of black tea leaves, 4 parts of motherwort and 125 parts of purified water.

4. The flavored brown sugar black tea according to claim 1, characterized in that: It includes selenium dry tea, brown sugar, black tea leaves, motherwort and purified water, which are calculated by weight as follows: 30 parts of selenium dry tea, 60 parts of brown sugar, 50 parts of black tea leaves, 5 parts of motherwort and 150 parts of purified water.

5. The method for preparing the flavored brown sugar black tea according to any one of claims 1 to 4, characterized in that: The steps include: Black tea processing: send the black tea leaves into the impurity removal system to remove impurities and obtain pure black tea raw materials; then stir-fry the black tea leaves to enhance the tea aroma; Selenium dry tea and motherwort processing: Selenium dry tea is directly used; motherwort is crushed and sterilized with high-temperature steam; Preparation of brown sugar solution: Place brown sugar and purified water in a heating pot, mix, heat and dissolve to make brown sugar solution; Mixing and forming: evenly mix the fried black tea leaves, selenium dry tea and crushed motherwort, then spray the brown sugar solution evenly on the surface of the mixture, mix evenly and put it into an oven; keep it warm at 90-100°C until the water content is 6-8wt%, then cool it to 35-40°C, and knead it into a ball structure with a diameter of 18-20mm; Lotus bud wrapping and freezing: stuff the ball-shaped structure into a fresh lotus bud, and tie the mouth tightly after the lotus bud is completely wrapped; freeze from room temperature to minus 20°C to minus 28°C, and let it stand to obtain frozen black tea; Heating and drying: heating the frozen black tea to 50-60°C, keeping it warm, and then heating it to 90-99°C, keeping it warm until the water content is 2-6wt%, and then cooling it to room temperature to obtain the aromatized black tea; Removing flower buds and grading: The aromatized black tea is manually taken out from the lotus buds, broken up by a clump breaker, and then sent to a multi-stage screener for multi-stage screening.

6. The method for preparing the flavored brown sugar black tea according to claim 5, characterized in that: The method of frying black tea leaves is as follows: Use a special frying pan and preheat it; Add tea and stir-fry: Add the withered black tea leaves into the pot and start stir-frying; Remove from the pan and spread to cool: When the tea leaves are fried until they are black in color, make a rustling sound and feel dry, they can be removed from the pan; after removing from the pan, the tea leaves are spread to cool.

7. The method for preparing the flavored brown sugar black tea according to claim 6, characterized in that: The preheating temperature of the iron pan is 120-140℃.

8. The method for preparing the flavored brown sugar black tea according to claim 5, characterized in that: The temperature of high temperature steam sterilization is 140-180℃ and the sterilization time is 10-20min.

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