Method for improving sensory quality of flos lonicerae tea by acidizing treatment

Abstract

The invention discloses a method for improving sensory quality of flos lonicerae tea by acidizing treatment. The method comprises the following steps: (1) enzyme deactivation; (2) acidizing; (3) microwave treatment; and (4) drying. The fragrance and taste of the flos lonicerae scented tea are effectively enhanced and reserved, the scented tea is sweet in taste and refreshing in fragrance, the additional value of the flos lonicerae scented tea is improved, the problems that in current flos lonicerae scented tea processing, camellia flowers are boring in taste and poor in fragrance are solved, uniform design and optimization are conducted through experiments, and the quality of the flos lonicerae scented tea is improved. The optimal process conditions of the obtained flos lonicerae flower tea are as follows: the acid concentration is 0.6%, the acid preparation temperature is 60 DEG C, the acid addition percentage content is 16%, and the drying temperature is 90 DEG C. The process has certain significance in popularization of flos lonicerae flower tea products.

Description

Technical Field

[0001] The present invention relates to the technical field of edible fungus cultivation, and specifically to a method for improving the sensory quality of honeysuckle scented tea by acidification treatment. Background Art

[0002] Honeysuckle is a major Chinese medicinal material in my country. Its main production areas are Hunan, Guizhou, Chongqing, and Guangxi, with the cultivation area and output accounting for more than 90% of the country. In Guizhou, honeysuckle is mainly distributed in Zunyi and is one of the characteristic industries of Zunyi City. Honeysuckle contains health-care ingredients such as organic acids, flavonoids, and volatile oils; it has pharmacological effects such as antibacterial, antiviral, anti-inflammatory, antioxidant, immunity-enhancing, choleretic and liver-protecting, and lipid-lowering. In recent years, with the expansion of honeysuckle planting area in Zunyi, honeysuckle has been developed locally as a substitute tea product for daily health drinks. However, due to the limitations of current processing methods, the flavor and taste of honeysuckle as a substitute tea are relatively bland, and the aroma and flavor of honeysuckle are lost heavily during the processing process.

[0003] In order to expand the promotion and application of honeysuckle tea substitute products, the inventor's research team mainly studied the effects of different drying methods on the flavor and color of honeysuckle during the investigation of relevant honeysuckle production bases and the current honeysuckle processing process, such as sun drying, shade drying, steaming, microwave drying, withering drying, freeze drying, etc. However, the research methods are single and the effects are limited. There is a lack of exploration into the reasons for the severe loss of honeysuckle aroma and flavor, and effective and innovative means to improve the flavor and taste of honeysuckle. Summary of the invention

[0004] In order to overcome the shortcomings of the existing honeysuckle scented tea process, such as bland taste and loss of original color of aroma, the object of the present invention is to provide a method for improving the sensory quality of honeysuckle scented tea by acidification treatment, which can effectively improve the flavor and taste of honeysuckle scented tea. The processed honeysuckle scented tea has a sweet taste and rich aroma, and retains the fragrance of the raw honeysuckle to a great extent.

[0005] In view of the current research shortcomings and defects in the processing methods of honeysuckle, a series of physical and chemical methods were added to the traditional processing flow: killing green-drying method to treat honeysuckle, as shown in Table 1. By comparing 12 groups of processing methods, a method that effectively improves the flavor and taste of honeysuckle was found. The honeysuckle tea processed by this process has a sweet taste and rich aroma, which is of certain significance for the product promotion of honeysuckle tea.

[0006] Table 1 Effects of different treatments on sensory quality of honeysuckle

[0007] In summary, it was found that acid treatment can effectively improve the aroma and taste of honeysuckle scented tea processing. The process and content will be described in detail below.

[0008] The purpose of the present invention is achieved through the following technical solutions: A method for improving the sensory quality of honeysuckle scented tea by acidification treatment comprises the following steps: (1) Fixing the green: Under normal temperature, spread the harvested honeysuckle for 4-24 hours; weigh the honeysuckle and fix it at 90-120℃ for 1-2 minutes (about 1 minute for thin ones and 2 minutes for thicker ones).

[0009] (2) Acidification treatment: Spray the acid solution prepared in advance on the surface of the honeysuckle. After the spraying is completed, ferment the honeysuckle at 30-90°C for 10 minutes to 24 hours.

[0010] (3) Microwave: In order to speed up the drying time of honeysuckle flower tea, after the acidification treatment in step (2) is completed, the honeysuckle is placed in a microwave for 1-7 minutes.

[0011] (4) Drying: Drying the honeysuckle obtained in step (3) to obtain a finished product of honeysuckle scented tea.

[0012] Furthermore, the honeysuckle in step (1) is one or more of blue flower, large white flower, silver flower, golden flower and other varieties of Caprifoliaceae.

[0013] Furthermore, the fixing method in step (1) is one or more of microwave fixing, steam fixing and drum fixing.

[0014] Furthermore, the acidic solution in step (2) is one or more of hydrochloric acid solution, acetic acid solution, citric acid, and malic acid solution, with a concentration of 0.3%-2%, and an amount of 4%-30% of the mass of honeysuckle.

[0015] Furthermore, after the spraying in step (2) is completed, the honeysuckle is fermented at 30-90° C. for 10-70 min.

[0016] Furthermore, the microwave treatment time in step (3) is 1-7 min.

[0017] Furthermore, the drying in step (4) is to place the honeysuckle obtained in step (3) in an oven at 60-120°C for drying; the drying method is any one of hot air drying, forced air drying and infrared drying.

[0018] Compared with the prior art, the present invention has the following advantages and beneficial effects: The method for improving the sensory quality of honeysuckle scented tea by acidification treatment disclosed by the present invention effectively enhances and retains the aroma and taste of honeysuckle scented tea, the scented tea tastes sweet, the aroma is refreshing, the added value of honeysuckle scented tea is improved, and it has certain significance for the promotion of honeysuckle scented tea products. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a sensory quality picture of Honeysuckle scented tea processed in Example. DETAILED DESCRIPTION

[0020] The following is an explanation of the implementation of the present invention by specific specific embodiments. People familiar with the technology can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. 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.

[0021] It should be noted that the terms "comprises", "includes" or any other variations are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus. Example 1

[0022] This embodiment provides a method for improving the sensory quality of honeysuckle scented tea by acidification treatment, comprising the following steps: (1) Fixing: At room temperature, spread the harvested honeysuckle for 20 hours; weigh a certain amount of honeysuckle and fix it at 100°C using steam or microwave for 1-2 minutes (about 1 minute for thin ones and 2 minutes for thicker ones).

[0023] (2) Acidification treatment: Weigh a certain amount of citric acid, add a certain amount of water, and prepare a 0.4% solution; spray the acid solution on the surface of honeysuckle, the amount of the sprayed acid solution accounts for 16% of the weight of honeysuckle, and ferment at 50°C for 10 minutes.

[0024] (3) Microwave: In order to speed up the drying time of honeysuckle flower tea, after the acidification treatment in step (2) is completed, the honeysuckle is placed in the microwave again for a suitable treatment of 5 minutes; (4) Drying: Dry the honeysuckle scented tea obtained in step (3) at a temperature of 110° C. to obtain a finished product of honeysuckle scented tea. Example 2

[0025] This embodiment provides a method for improving the sensory quality of honeysuckle scented tea by acidification treatment, comprising the following steps: (1) Fixing: At room temperature, spread the harvested honeysuckle for 20 hours; weigh a certain amount of honeysuckle and fix it at 100°C using steam or microwave for 1-2 minutes (about 1 minute for thin ones and 2 minutes for thicker ones).

[0026] (2) Acidification treatment: Weigh a certain amount of citric acid, add a certain amount of water, and prepare a 0.6% acid solution; spray the acid solution on the surface of honeysuckle in an amount of 4% of the mass of honeysuckle, and ferment it at 80°C for 20 minutes.

[0027] (3) Microwave: In order to speed up the drying time of honeysuckle flower tea, after the acidification treatment in step (2) is completed, the honeysuckle is placed in the microwave again for appropriate treatment for 3 minutes.

[0028] (4) Drying: Dry the honeysuckle scented tea obtained in step (3) at a temperature of 100° C. to obtain a finished product of honeysuckle scented tea. Example 3

[0029] This embodiment provides a method for improving the sensory quality of honeysuckle scented tea by acidification treatment, comprising the following steps: (1) Fixing: At room temperature, spread the harvested honeysuckle for 20 hours; weigh a certain amount of honeysuckle and fix it at 100°C using steam or microwave for 1-2 minutes (about 1 minute for thin ones and 2 minutes for thicker ones).

[0030] (2) Acidification treatment: Weigh a certain amount of citric acid, add a certain amount of water, and prepare a 0.8% acid solution; spray the acid solution on the surface of honeysuckle in an amount of 20% of the mass of honeysuckle, and ferment it at 40°C for 30 minutes.

[0031] (3) Microwave: In order to speed up the drying time of honeysuckle flower tea, after the acidification treatment in step (2) is completed, the honeysuckle is placed in the microwave again for appropriate treatment for 1 minute.

[0032] (4) Drying: Dry the honeysuckle scented tea obtained in step (3) at 90° C. to obtain a finished product of honeysuckle scented tea. Example 4

[0033] This embodiment provides a method for improving the sensory quality of honeysuckle scented tea by acidification treatment, comprising the following steps: (1) Fixing: At room temperature, spread the harvested honeysuckle for 20 hours; weigh a certain amount of honeysuckle and fix it at 100°C using steam or microwave for 1-2 minutes (about 1 minute for thin ones and 2 minutes for thicker ones).

[0034] (2) Acidification treatment: Weigh a certain amount of citric acid, add a certain amount of water, and prepare a 0.3% acid solution; spray the acid solution on the surface of honeysuckle in an amount of 8% of the mass of honeysuckle, and ferment it at 70°C for 40 minutes.

[0035] (3) Microwave: In order to speed up the drying time of honeysuckle flower tea, after the acidification treatment in step (2) is completed, the honeysuckle is placed in the microwave again for appropriate treatment for 6 minutes.

[0036] (4) Drying: Dry the honeysuckle scented tea obtained in step (3) at 80° C. to obtain a finished product of honeysuckle scented tea. Example 5

[0037] This embodiment provides a method for improving the sensory quality of honeysuckle scented tea by acidification treatment, comprising the following steps: (1) Fixing: At room temperature, spread the harvested honeysuckle for 20 hours; weigh a certain amount of honeysuckle and fix it at 100°C using steam or microwave for 1-2 minutes (about 1 minute for thin ones and 2 minutes for thicker ones).

[0038] (2) Acidification treatment: Weigh a certain amount of citric acid, add a certain amount of water, and prepare a 0.5% acid solution; spray the acid solution on the surface of honeysuckle in an amount of 24% of the mass of honeysuckle, and ferment it at 30°C for 50 minutes.

[0039] (3) Microwave: In order to speed up the drying time of honeysuckle flower tea, after the acidification treatment in step (2) is completed, the honeysuckle is placed in the microwave again for appropriate treatment for 4 minutes.

[0040] (4) Drying: Dry the honeysuckle scented tea obtained in step (3) at 70° C. to obtain a finished product of honeysuckle scented tea. Example 6

[0041] This embodiment provides a method for improving the sensory quality of honeysuckle scented tea by acidification treatment, comprising the following steps: (1) Fixing: At room temperature, spread the harvested honeysuckle for 20 hours; weigh a certain amount of honeysuckle and fix it at 100°C using steam or microwave for 1-2 minutes (about 1 minute for thin ones and 2 minutes for thicker ones).

[0042] (2) Acidification treatment: Weigh a certain amount of citric acid, add a certain amount of water, and prepare a 0.7% acid solution; spray the acid solution on the surface of honeysuckle in an amount of 12% of the mass of honeysuckle, and ferment it at 60°C for 1 hour.

[0043] (3) Microwave: In order to speed up the drying time of honeysuckle flower tea, after the acidification treatment in step (2) is completed, the honeysuckle is placed in the microwave again for appropriate treatment for 2 minutes.

[0044] (4) Drying: Dry the honeysuckle scented tea obtained in step (3) at 60° C. to obtain a finished product of honeysuckle scented tea. Example 7

[0045] This embodiment provides a method for improving the sensory quality of honeysuckle scented tea by acidification treatment, comprising the following steps: (1) Fixing: At room temperature, spread the harvested honeysuckle for 20 hours; weigh a certain amount of honeysuckle and fix it at 100°C using steam or microwave for 1-2 minutes (about 1 minute for thin ones and 2 minutes for thicker ones).

[0046] (2) Acidification treatment: Weigh a certain amount of citric acid, add a certain amount of water, and prepare a 0.9% acid solution; spray the acid solution on the surface of honeysuckle in an amount of 28% of the mass of honeysuckle, and ferment it at 90°C for 70 minutes.

[0047] (3) Microwave: In order to speed up the drying time of honeysuckle flower tea, after the acidification treatment in step (2) is completed, the honeysuckle is placed in the microwave again for a proper treatment of 7 minutes.

[0048] (4) Drying: Drying the honeysuckle scented tea obtained in step (3) at a temperature of 120° C. to obtain a finished product of honeysuckle scented tea.

[0049] Other aspects of the present invention that are not described in detail are all conventional techniques known to those skilled in the art.

[0050] In addition, one or more of hydrochloric acid solution (food grade), acetic acid solution, citric acid, and malic acid solution, with a concentration of 0.3%-2%, is used in an amount of 4%-30% of the mass of honeysuckle. Data statistics and analysis

[0051] The relevant parameters of the treatment processes of Examples 1 to 7 (fermentation time during acidification treatment, acid solution concentration, fermentation temperature during acidification treatment, amount of acid solution added, microwave treatment time in step (3), and drying time) are shown in Table 2.

[0052] Table 2

[0053] The scores of the sensory qualities of the finished honeysuckle scented teas prepared in Examples 1 to 7 are shown in Table 3. The score of each sensory quality is the average score obtained by scoring by more than 10 evaluators (the lowest score is 0 and the highest score is 100).

[0054] Table 3

[0055] According to the data in Table 2 and Table 3 above, a regression equation was established by using stepwise regression to establish the regression equation between the following six conditions: acid fermentation time, acid concentration, acid fermentation temperature, fermentation time, acid addition amount, microwave time, honeysuckle drying temperature and sensory quality score. The obtained regression equation is: Total score (Y) = 88-22.43*acid concentration-0.0475*acid fermentation time+31.875*acid addition amount-0.036*drying temperature-303571.4286*(acid concentration-0.06) 2 .

[0056] By optimizing the solution of the equation, the optimal process conditions for honeysuckle processing were obtained: acid concentration (acid solution concentration) was 0.6%, acid preparation temperature (fermentation temperature during acidification treatment) was 60°C, acid addition percentage (acid solution addition amount) was 16%, and drying temperature was 90°C.

[0057] It should be noted that the terms "comprises", "includes" or any other variations are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

[0058] The protection scope of the present invention is not limited to the technical solutions disclosed in the specific implementation methods. Any modifications, equivalent replacements, improvements, etc. made to the above embodiments based on the technical essence of the present invention shall fall within the protection scope of the present invention.

Claims

1. A method for improving the sensory quality of honeysuckle scented tea by acidification treatment, characterized in that , including the following steps: (1) Fixing: Under normal temperature, spread the picked honeysuckle flowers for 4-24 hours; weigh the honeysuckle flowers, and fix them at 90-120°C for 1-2 minutes; (2) Acidification treatment: spray the acid solution prepared in advance on the surface of honeysuckle by spraying. After the spraying is completed, ferment the honeysuckle at 30-90° C. for 10 min-24 h; (3) Microwave: After the acidification treatment in step (2) is completed, place the honeysuckle in a microwave for 1-7 minutes; (4) Drying: Drying the honeysuckle obtained in step (3) to obtain a finished product of honeysuckle scented tea.

2. The method for improving the sensory quality of honeysuckle scented tea by acidification treatment according to claim 1, characterized in that: The honeysuckle in step (1) is one or more of blue flower, large white flower, silver flower, golden flower and other varieties of Caprifoliaceae.

3. The method for improving the sensory quality of honeysuckle scented tea by acidification treatment according to claim 1, characterized in that: The method of killing green tea in step (1) is one or more of microwave killing green tea, steam killing green tea and drum killing green tea.

4. The method for improving the sensory quality of honeysuckle scented tea by acidification treatment according to claim 1, characterized in that: The acidic solution in step (2) is one or more of hydrochloric acid solution, acetic acid solution, citric acid, and malic acid solution, with a concentration of 0.3%-2%, and an amount of 4%-30% of the mass of honeysuckle.

5. The method for improving the sensory quality of honeysuckle scented tea by acidification treatment according to claim 1, characterized in that: After the spraying in step (2) is completed, the honeysuckle is fermented at 30-90° C. for 10-70 minutes.

6. The method for improving the sensory quality of honeysuckle scented tea by acidification treatment according to claim 1, characterized in that: The microwave treatment time in step (3) is 1-7 min.

7. The method for improving the sensory quality of honeysuckle scented tea by acidification treatment according to claim 1, characterized in that: The drying in step (4) is to place the honeysuckle obtained in step (3) in an oven at 60-120° C. and dry it; the drying method is any one of hot air drying, blast drying and infrared drying.

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