Low-temperature static laminated scenting method of osmanthus tea and continuous scenting and drying device thereof

Abstract

The invention relates to the technical field of scented tea processing, in particular to a low-temperature static laminated scenting method and a continuous scenting and drying device for osmanthus tea, and discloses a continuous scenting and drying device which is hermetically arranged, is internally provided with pull baskets in a sliding and layering manner and is internally provided with silica gel desiccant, and an osmanthus tea processing method adaptive to the continuous scenting and drying device. Comprising the steps of sweet osmanthus tea material selection, tea base treatment, first-time low-temperature static laminated scenting, second-time low-temperature static laminated scenting and storage, under the sealed environment of low-temperature static laminated scenting, the braising taste generated by heating of sweet osmanthus is avoided, the bright color and luster of sweet osmanthus and the honey sweet fragrance of sweet osmanthus are kept, loss and conversion of sweet osmanthus aromatic substances can be effectively reduced, and the sweet osmanthus tea has the advantages of being good in fragrance and fragrance. Meanwhile, the flower using amount is reduced, the utilization rate of sweet osmanthus aroma components is increased, under static processing, the completeness of the tea leaves is guaranteed, the processing quality of the tea leaves is further guaranteed, and the processing cost can be further reduced through selection of multiple dry substances.

Description

Technical Field

[0001] The invention relates to the technical field of scented tea processing, in particular to a low-temperature static lamination scenting method for sweet-scented osmanthus black tea and a continuous scenting and drying device thereof. Background Art

[0002] Scented tea is made by scenting with fragrant flowers and belongs to the category of refined tea. Taking advantage of the fact that tea is good at absorbing fragrance, fresh flowers that can emit fragrance are used as raw materials, and techniques such as scenting and blending are used to make tea with pure tea fragrance and the fragrance of fresh flowers. Scented tea has a unique flavor and is a special quality feature of scented tea. It has health and wellness effects such as soothing emotions, promoting blood circulation and regulating menstruation, and promoting digestion and diuresis during drinking. The fragrant flowers used to scent scented tea include jasmine, white orchid, pearl orchid, daidai flower, grapefruit flower, magnolia, rose, osmanthus, etc. Among them, jasmine tea has the largest production volume. The tea embryos used for scenting are mainly green tea, black tea and oolong tea. Driven by the consumption of new tea drinks, traditional tea consumption has gradually diversified. The fusion of floral fragrance, fruity fragrance and tea has promoted the rapid increase in tea consumption. Among them, the elegant flavor of osmanthus tea is favored by most young consumers.

[0003] The main blooming period of osmanthus is in late September and mid-October every year. Generally, it blooms twice a year, each time lasting 3-10 days. The flowering period is greatly affected by the weather. The short blooming period of osmanthus is the main factor affecting the output of osmanthus tea. It is difficult to control and intervene artificially, so the production of osmanthus tea is seasonal. There are also certain requirements for the type of osmanthus used in the scenting of osmanthus tea. The requirements are elegant, rich and lasting fragrance, and sweet and mellow flower flavor. Silver osmanthus is the first choice, followed by golden osmanthus, then red osmanthus, and finally four-season osmanthus.

[0004] The quality of osmanthus tea is also affected by the process. There are two main production processes for osmanthus tea: fresh flower scenting and dried flower blending. Fresh flower scenting has different drying methods, including scenting, drying, and roasting. Different scenting and drying processes have a significant impact on the quality and flavor of osmanthus tea.

[0005] At present, according to the scenting principle, scenting is to utilize the increase in the specific surface area of ​​tea leaves within a certain moisture range to absorb a large amount of fresh flower fragrance substances into the tea leaves by physical and chemical adsorption. Therefore, in the production process of high-quality osmanthus tea, scenting, clearing and continued scenting are essential processes for scenting scented tea. After the fragrance absorption reaches a balance, it is combined with a subsequent drying process to remove the moisture from the tea leaves and flowers, and the drying temperature has a great influence on the retention of aroma components. For example, the existing Chinese patent "201310669092.8 Osmanthus-flavored mellow black tea and its processing method" adopts traditional technology, using airtight bags to wrap lime and fresh osmanthus for scenting and drying. The tea soup tastes sweet, but the production is time-consuming and labor-intensive, and the selection and dosage of quicklime are difficult to control; "201310327028.1 A kind of osmanthus black tea "A production method" adopts hot air drying, which has a convenient drying process but insufficient floral fragrance; in Fujian Province, charcoal fire drying is also used, which has a strong sweet fragrance and low floral fragrance. It is time-consuming and labor-intensive to produce, and it is easy to introduce impurities; "202010066039.9 A processing method for osmanthus black tea" adopts the method of co-fermentation of fresh osmanthus and autumn tea raw materials. The osmanthus in the dry tea is dry and reddish brown, and must be refined and selected, which is time-consuming. Although the tea soup of this method has a strong osmanthus fragrance, the tea soup is dark in color, and the co-fermentation process technology is difficult to master. The dried flowers and tea are directly blended, the osmanthus fragrance does not enter the tea soup, the floral fragrance is low, and the durability is poor.

[0006] Existing technical means can produce osmanthus flavored tea, but from the perspective of production efficiency, osmanthus tea quality and production cost investment, it is considered how to use a simple continuous scenting and drying device to improve the quality and efficiency of osmanthus tea and reduce production costs. To this end, the present invention proposes a low-temperature static laminated scenting method for osmanthus tea and a continuous scenting and drying device thereof. Summary of the invention

[0007] The purpose of the present invention is to provide a low-temperature static laminated scenting method for osmanthus tea and a subsequent scenting and drying device thereof. During the scenting process, the osmanthus scenting and drying integrated device is improved to make the processing of osmanthus tea highly efficient. At the same time, the tea making method can also improve the quality of the product and save production costs, so as to solve the existing technical defects and unattainable technical requirements.

[0008] To achieve the above-mentioned purpose, the present invention provides the following technical solutions: a low-temperature static lamination scenting method for osmanthus tea and a continuous scenting and drying device thereof, comprising the following steps: providing a continuous scenting and drying device, comprising

[0009] 1.1) A continuous drying box, wherein a plurality of slide rails are symmetrically distributed on the inner side walls on both sides of the continuous drying box;

[0010] 1.2) A pull-out basket, wherein the pull-out basket is slidably connected to the slide rail, and the bottom of the pull-out basket is provided with a densely woven mesh plate;

[0011] 1.3) A support rod, the two ends of which are respectively fixedly connected to two inner side walls provided with slide rails, and the support rod is located between two adjacent slide rails in the vertical direction.

[0012] 1.4) A buckle, one end of which is rotatably connected to the pull-out basket, and the other end of which is clamped and connected to the support rod.

[0013] 1. Selection of Osmanthus Tea

[0014] 2.1) Select tea embryos and fresh osmanthus as the main production raw materials;

[0015] 2.1.1) Tea embryo: The tea embryo should be selected from the mainstream scented tea embryos in the market, i.e. green tea embryo, black tea embryo or oolong tea embryo;

[0016] 2.1.2) Fresh Osmanthus: Pick the osmanthus flowers in the fragrant eye stage or the early flowering stage.

[0017] 3. Raw material processing

[0018] 3.1) Tea embryo processing:

[0019] The tea embryo needs to be screened and refined, and then heat treated. After heat treatment, it should be cooled to room temperature in time. After screening, it should be sealed and stored at room temperature for more than 15 days, and then annealed.

[0020] 3.2) Fresh Osmanthus Processing:

[0021] 3.2.1) Removing impurities and growing flowers: After manually selecting and removing leaves and debris carried by osmanthus flowers during picking, evenly spread the osmanthus flowers in breathable bamboo weaving, place them in a dark, cool and ventilated place, and dry them until the water on the surface of the osmanthus flowers disappears and they are tough when gently pinched by hand.

[0022] 3.2.1) Sieve the flowers: First, remove the flower shells and flower stalks through a bamboo sieve. Then, gently knead the osmanthus flowers and pedicels by hand, and finally remove the pedicels through a bamboo sieve.

[0023] 4. Low temperature static lamination scenting

[0024] 4.1) The first low-temperature static lamination scenting

[0025] 4.1.1) Mixing tea embryos and osmanthus: The processed tea embryos and osmanthus are evenly layered and stacked in proportion, and then evenly mixed.

[0026] 4.1.2) Scenting pile: Put the mixed tea embryos and osmanthus into food-grade gauze bags or food-grade non-woven bags and place them in a dark and cool place for scenting pile treatment.

[0027] 4.1.3) The time of flower ventilation is 1h-3h. When the natural temperature rises to 30℃-36℃, the pile is quickly opened to dissipate the heat to the normal temperature of 20±2℃.

[0028] 4.1.4) Low-temperature static scenting and drying: the scented tea and dried materials after the above treatment are placed in a layered and spaced manner in a scenting and drying device for treatment;

[0029] 4.1.5) End of continued scenting and drying: When the moisture content of the tea leaves is 8%-10%, the first low-temperature static lamination is concluded.

[0030] 4.2) Second low temperature static lamination scenting

[0031] 4.2.1) Mixing: Evenly mix the first scented osmanthus tea and the processed fresh osmanthus according to the proportion.

[0032] 4.2.1) Repeat the above steps 4.1.2), 4.1.3) and 4.1.4) in sequence.

[0033] 4.2.2) The water content of the tea leaves is determined to be less than 6.5%, and the second low-temperature static lamination is determined to be completed.

[0034] 5. Storage: The scented osmanthus tea is screened, blended and evenly piled, put into dry material bags, and packed and sealed for storage.

[0035] Preferably, in step 3.1), the heat treatment temperature is between 60° C. and 70° C., and the water content is controlled between 5.5% and 6.5%.

[0036] Preferably, in the step 3.2.1), the standard for drying the osmanthus flowers until the water on the surface of the osmanthus flowers is lost is: the water content of the osmanthus flowers is 80%-84%.

[0037] Preferably, in step 4.1.1), the specific process of mixing the tea embryos and the fresh osmanthus flowers is as follows: the processed tea embryos and the osmanthus flowers are evenly layered and stacked in a ratio of 6:1-10:1, that is, one layer of tea embryos and one layer of osmanthus flowers, and evenly mixed immediately after 30 minutes;

[0038] In the step 4.2.1), the osmanthus tea prepared for the first time and the processed fresh osmanthus are evenly mixed in a ratio of 8:1-12:1.

[0039] Preferably, a plurality of rollers are respectively provided on the slide rails;

[0040] The specific process of low temperature static continued scenting and drying in step 4.1.4) is as follows:

[0041] ①, the cooled scented tea products and dry materials are evenly loaded into the pull basket to form a tea layer and a drying layer respectively. The pull basket places the tea layer and the drying layer in a sealed continuous scenting and drying device through a track roller, and the buckle is rotated to snap the buckle onto the support rod. Temperature and humidity sensing probes are respectively buried in the tea layers. The bottom layer and the top layer are both drying layers, and the layer spacing of each pull basket is 1cm-3cm;

[0042] ② The tea layer and the drying layer are in a low-temperature static state in the scenting and drying device. The surface temperature of the tea leaves first rises rapidly and then slowly decreases. The scenting process and the drying process are carried out simultaneously.

[0043] ③. Place the mixture in a static state for 8-12 hours, and determine the end time of scenting and drying based on the temperature and humidity display. When the temperature is close to room temperature and the relative humidity is lower than 45%, it can be preliminarily determined that the process is finished.

[0044] Preferably, the continued smelling drying box is also provided with a convection circulation fan;

[0045] In step ③, when placed statically, the circulating fan should be turned on. Initially, it should be started once every 30 minutes for 3 hours, and each circulating blowing lasts for 2 minutes. After 3 hours, it should be started once every 1 hour, and each circulating blowing lasts for 2 minutes.

[0046] Preferably, in step ①, the tea layer: the cooled scented tea product is wrapped with food-grade breathable non-woven fabric or food-grade gauze and evenly spread in the pull-out basket, with the height of the tea leaves slightly lower than the frame of the pull-out basket. The pull-out basket is also food grade.

[0047] The drying layer: the drying material is evenly placed in the pull-out basket to form a drying layer, the height of the drying material shall not be higher than the pull-out basket frame, and the bottom of the pull-out basket of the drying layer is covered with food-grade breathable non-woven fabric.

[0048] Preferably, the drying material may be food-grade fine-porous silica gel, or the drying material may be traditional quicklime.

[0049] Preferably, when the drying material is food-grade silica gel, the mass ratio of scented tea to silica gel is between 1:3 and 1:5;

[0050] In step ②, the tea layer and the drying layer are in a low-temperature static state in the scenting and drying device, the surface temperature of the tea leaves first quickly rises to 28±2°C, and then slowly drops to room temperature, the highest temperature of the drying process is not higher than 30°C, and the silica gel is wrapped with non-woven fabric or mesh bag.

[0051] Preferably, when the dry material is traditional quicklime, the mass ratio of scented tea to quicklime is between 1:4 and 1:8, and the quicklime is sealed and wrapped with non-woven fabric;

[0052] In step ②, the tea layer and the drying layer are in a low-temperature static state in the scenting and drying device, the surface temperature of the tea leaves first quickly rises to 40±2°C, and then slowly decreases to room temperature, and the highest temperature during the drying process is not higher than 42°C.

[0053] Compared with the prior art, the present invention has the following beneficial effects:

[0054] 1. First of all, the present application adopts a closed scenting, stacking, and low-temperature static processing method. The closed environment prevents the loss of osmanthus aroma components and promotes the entry of floral aroma substances into the tea leaves. When stacked and continued to be scented and dried, the fresh flowers release water and emit fragrance, the tea leaves absorb fragrance, and the scented tea is dried, forming a uniform dynamic balance, effectively improving the quality of scented tea and the stability and controllability of the production process. Low-temperature static, firstly, the low-temperature environment avoids the oxidation and decomposition of tea components, avoids the stuffy taste of osmanthus caused by heat, maintains the bright color of osmanthus and the sweet honey fragrance of osmanthus, that is, reduces the conversion and loss of tea contents and aroma substances in osmanthus, improves the utilization rate of osmanthus, and also ensures the quality of the internal material components of the tea leaves, thereby reducing the amount of fresh flowers and the number of scenting times, thereby reducing production costs. Secondly, the static processing method eliminates the step of turning the leaves during drying, avoids the phenomenon of tea leaves breaking, ensures the integrity of the tea leaves, reduces tea leaves losses, and further improves the processing quality of scented tea.

[0055] 2. The setting of the drying material and the setting of the circulating fan in the present application, first of all, the drying material is selected from silica gel or quicklime. Silica gel has the advantages of stable chemical properties, high temperature resistance, and steady water absorption rate, which can better achieve the drying and water absorption effect, and can be reused while absorbing water conveniently, saving processing costs; quicklime has low production cost, and can release heat during the water absorption process, automatically compensate for the temperature of the processing environment inside the device, reduce other methods of temperature compensation for the closed environment, and reduce processing costs in many aspects; and the setting of the circulating fan can enhance air convection, keep the temperature and humidity in the box as consistent as possible, so that the drying is uniform, the aroma is absorbed uniformly, and the production quality is improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0056] Figure 1 It is the overall flow chart of the present invention;

[0057] Figure 2 It is an overall schematic diagram of the continued scenting and drying device in the present invention;

[0058] Figure 3 Schematic diagram of the positional relationship between the first pull-out basket 3 and the second pull-out basket 4 in the present invention;

[0059] Figure 4 For the present invention Figure 2 A local enlarged schematic diagram of the middle A;

[0060] Figure 5 It is a schematic diagram of the overall structure of the first pull-out basket 3 and the second pull-out basket 4 in the present invention;

[0061] Figure 6 It is a partial structural schematic diagram of the first pull-out basket 3 in the present invention;

[0062] Figure 7 It is a structural schematic diagram of the slide rail in the present invention;

[0063] Figure 8 For the present invention Figure 7 A partial enlarged schematic diagram of point B in the middle;

[0064] In the figure: a refill drying box 1, a slide rail 2, a first pull-out basket 3, a second pull-out basket 4, a buckle 5, a support rod 6, a frame 7, a breathable net 8, a accommodating cavity 9, a connecting piece 10, a roller 11, a sealing door 12, a fixing groove 13, and a mounting groove 14. DETAILED DESCRIPTION

[0065] The following will be combined with the attached embodiment of the present invention Figure 1-8 , the technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0066] In the description of the present invention, it should be understood that the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features.

[0067] It should be noted that for better distinction, Examples 1 to 4 use silica gel as the drying material for the drying process, while Comparative Examples 1 to 7 are comparative examples of Examples 1 to 4, respectively.

[0068] Example 1: (Silica gel scenting method - black tea)

[0069] like Figure 2-4 As shown: A device for drying osmanthus tea, characterized in that it comprises:

[0070] A continuous-scenting drying box 1, wherein a plurality of slide rails 2 are symmetrically distributed on the inner side wall of the continuous-scenting drying box 1;

[0071] The first pull-out basket 3 is slidably connected to the slide rail 2 and is distributed in the continued scenting drying box 1 at intervals for statically storing the mixture of tea leaves and osmanthus flowers;

[0072] Second pull-out baskets 4, which are slidably connected to the slide rails 2 and are distributed at intervals in the subsequent storage drying box 1 for containing dry materials;

[0073] A second pull-out basket 4 is disposed above and below each first pull-out basket 3 .

[0074] like Figure 5-6 As shown: the first pull-out basket 3 and the second pull-out basket 4 are both provided with a mounting groove 14 at one end away from the interior of the follow-up drying box 1, and a buckle 5 is rotatably connected in the mounting groove 14, and the end of the buckle 5 away from the mounting groove 14 is snap-connected with the follow-up drying box 1, which is used for fixed connection of the first pull-out basket 3 and the second pull-out basket 4 in the follow-up drying box 1.

[0075] like Figure 4 As shown: a fixing groove 13 is also provided on the inner side wall of the follow-up drying box 1, and the fixing groove 13 is located between two adjacent slide rails 2 in the vertical direction. A support rod 6 is fixedly connected in the fixing groove 13, and the buckle 5 is engaged with the support rod 6 to realize the fixed installation of the first pull-out basket 3 and the second pull-out basket 4 in the follow-up drying box 1.

[0076] like Figure 5-6 As shown: the first pull-out basket 3 and the second pull-out basket 4 both include a frame 7 and a breathable net 8, the outer side of the breathable net 8 is embedded in the inner side wall of the frame 7, and the breathable net 8 serves as the bottom of the first pull-out basket 3 and the second pull-out basket 4, and is used to support the mixture of tea and osmanthus and dry substances.

[0077] like Figure 7-8 As shown: a plurality of accommodating cavities 9 are provided on the slide rail 2, a connecting member 10 is fixedly provided in the accommodating cavity 9, a roller 11 is provided on the outer sleeve of the connecting member 10, the roller 11 is rotatably connected to the connecting member 10, and the frame 7 is rotatably connected to the roller 11.

[0078] The continuous scenting drying box 1 is also provided with two circulation fans, and each of the two circulation fans are arranged opposite to each other, so as to realize convection of air in the continuous scenting drying box 1, so that the osmanthus and tea can be dried more evenly.

[0079] The continuous-scenting drying box 1 is also provided with a heating module, which is fixedly arranged on the inner wall of the continuous-scenting drying box 1 and is used to heat the air in the continuous-scenting drying box 1 .

[0080] like Figure 2 As shown: one side of the open end of the continuous smelling drying box 1 is rotatably connected with a sealing door 12. The setting of the sealing door can make the interior of the continuous smelling drying box 1 a closed space.

[0081] A temperature sensor and a humidity sensor are also provided in the continued smelling drying box 1. One end of the temperature sensor and the humidity sensor are fixedly provided on the inner wall of the continued smelling drying box 1, and the other end extends toward the direction close to the first pull-out basket 3, and each of the first pull-out baskets 3 is adapted to be equipped with a set of temperature sensors and humidity sensors.

[0082] The bottom of the first pull-out basket 3 and the second pull-out basket 4 are both paved with non-woven fabrics. The design of the non-woven fabrics can better isolate the materials in the pull-out basket from the pull-out basket, improve the utilization of each pull-out basket, and prevent the materials in the pull-out basket from being exposed from the breathable net due to the different placement angles of the materials in the pull-out basket.

[0083] The scenting and drying device of this embodiment provides a sealed environment and can reduce the loss of tea aroma.

[0084] like Figure 1 As shown: 2. Material selection

[0085] 2.1) Select tea embryos and fresh osmanthus as the main production raw materials.

[0086] 2.1.1) Tea embryo: The tea embryo is made from the mainstream scented tea embryo in the market - black tea. The Gongfu black tea (Jiuquhongmei) processed from 1 bud and 1 or 2 leaves of fresh tea is used as the tea embryo raw material.

[0087] 2.1.2) Fresh Osmanthus: Pick the osmanthus flowers in the fragrant eye stage or early flowering stage, that is, some of the flower buds are slightly open and in a semi-closed state.

[0088] 3. Raw material processing

[0089] 3.1) Tea embryo processing:

[0090] The tea embryo needs to be screened and refined, and then heat treated. After baking and drying, it should be cooled to room temperature in time. After screening, it should be sealed and stored at room temperature for more than 15 days for annealing.

[0091] 3.2) Fresh Osmanthus Processing:

[0092] 3.2.1) Removing impurities and growing flowers: After manually selecting and removing leaves and debris carried by osmanthus flowers during picking, evenly spread the osmanthus flowers in breathable bamboo weaving, place them in a dark, cool and ventilated place, and dry them until the water on the surface of the osmanthus flowers disappears and they are tough when gently pinched by hand.

[0093] 3.2.1) Sieve the flowers: First, remove the flower shells and pedicels through a bamboo sieve. Then, gently knead the osmanthus flowers and the pedicels (pedicels) by hand, and finally remove the pedicels through a bamboo sieve.

[0094] 4. Low temperature static lamination scenting

[0095] 4.1) The first low-temperature static lamination scenting

[0096] 4.1.1) Mixing tea embryos and osmanthus: The processed tea embryos and osmanthus are evenly layered and stacked in proportion, and then evenly mixed.

[0097] 4.1.2) Scenting and piling: The mixed tea embryos and osmanthus flowers are put into food-grade non-woven bags and placed in a dark and cool place for scenting and piling.

[0098] 4.1.3) The flower-opening time is 1 hour. When the temperature rises to 35℃, the pile is quickly opened to dissipate the heat to the normal temperature of 21℃.

[0099] 4.1.4) Low-temperature static scenting and drying: The tea leaves and silica gel drying materials after the above treatment are stacked and placed in the scenting and drying device for treatment.

[0100] 4.1.5) End of scenting and drying: When the water content of the tea leaves is 8.5%, the first low-temperature static lamination is concluded.

[0101] 4.2) Second low-temperature static lamination scenting (transfer scenting)

[0102] 4.2.1) Mixing: Evenly mix all the sweet-scented osmanthus tea prepared for the first time with the processed fresh sweet-scented osmanthus according to the proportion.

[0103] 4.2.1) Repeat the above steps 4.1.2), 4.1.3) and 4.1.4) in sequence.

[0104] 4.2.2) The second low-temperature static lamination is concluded when the water content of the tea leaves is less than 6.4%. For the second scenting, the water content at the end of the first scenting is slightly higher, and the water content at the end of the second scenting is as low as possible, so that the quality of the tea leaves, especially the fragrance, can be stabilized during the later storage process. Even in the second year, the fragrance of osmanthus is still fresh and fresh.

[0105] 5. Storage: The scented osmanthus black tea is sieved, blended and evenly piled, put into dry material bags (100g / 30Kg), and packed and sealed for storage.

[0106] The scenting and drying device in this embodiment can provide a low-temperature static laminated sealed environment for tea processing, under which the loss and transformation of osmanthus aromatic substances are effectively reduced, and the utilization rate of osmanthus aromatic substances is improved. Specifically, under low-temperature static conditions, the oxidation and degradation of tea components in a humid environment are reduced, the quality components inside the tea are better maintained, and the browning degree of the tea soup color is effectively reduced, making the osmanthus tea mellow. Because the temperature is high, the oxidation of tea components is fast, so high-temperature scenting is avoided, and under static conditions, the impact of the turning operation on the tea leaves causing the tea leaves to break is also avoided.

[0107] At the same time, the present application is aimed at osmanthus with strong seasonality, and reduces the labor in the production process in terms of technology, and reduces the amount of flowers in the scenting process, thereby effectively improving the production efficiency and reducing the scenting cost, breaking through the technical bottlenecks of traditional pile scenting, such as weak flower fragrance, low freshness and backward production technology. This osmanthus tea scenting method has low capital investment, simple operation, strong practicality, and good demonstration and promotion prospects.

[0108] In step 3.1), the heat treatment temperature is 62° C. and the water content is controlled at 6.0%.

[0109] In step 3.2.1), the standard for drying the osmanthus flowers until the water on the surface of the osmanthus flowers is lost is: the water content of the osmanthus flowers is 82%.

[0110] In step 4.1.1), take 30 kg of processed tea embryos and 5 catties of processed silver osmanthus, and stack them evenly in layers, that is, one layer of tea embryos and one layer of flowers, and mix them evenly after 30 minutes.

[0111] In step 4.2.1), all the osmanthus tea prepared for the first scenting is evenly mixed with 2.5 kg of processed fresh osmanthus.

[0112] A plurality of rollers are respectively arranged on the slide rails, and the rollers are rotatably arranged on the slide rails.

[0113] The specific process of low temperature static continued scenting and drying in step 4.1.4) is as follows:

[0114] ①. Load the cooled scented tea products and silica gel drying materials evenly into the first pull-out basket 3 and the second pull-out basket 4 respectively to form a tea layer and a drying layer respectively. The pull-out baskets place the tea layer and the drying layer at intervals through slide rails and place them into a sealed scenting device. Rotate the buckle to connect the buckle to the support rod. Embed the temperature sensor and the humidity sensor in the tea layer respectively. The bottom layer and the top layer are both drying layers, and the layer spacing of each pull-out basket is 1 cm.

[0115] The stacking arrangement in this embodiment allows the fresh flowers to be evenly hydrated, which is beneficial for even drying, and the tea embryos absorb fragrance more evenly, further improving the quality of the tea leaves.

[0116] The buckle setting of the bayonet can prevent the basket from moving during processing and avoid uneven processing.

[0117] ② The tea layer and the drying layer are in a low-temperature static state in the scenting and drying device. The surface temperature of the tea leaves first rises rapidly and then decreases slowly. The scenting process and the drying process are carried out simultaneously.

[0118] ③. Static placement for 10 hours, judging the end time of scenting and drying according to the temperature and humidity display. If the temperature is close to room temperature, that is, slightly higher than room temperature, and the relative humidity is lower than 40.8%, it can be preliminarily judged that the process is finished. It should be emphasized that because it is a closed environment, humidity is a preliminary indicator, and the final judgment indicator is the moisture content of the tea.

[0119] The continued smelling drying box 1 is also provided with a circulation fan.

[0120] In step ③, when placed statically, the circulating fans are started at regular intervals. The circulating fans are respectively arranged in the subsequent smelling drying box 1 and at the diagonal position of the subsequent smelling drying box 1. Initially, they are started once every 30 minutes for 3 hours, and each circulating blowing lasts for 2 minutes. After 3 hours, they are started once every 1 hour, and each circulating blowing lasts for 2 minutes.

[0121] In this embodiment, the intermittent convection of the circulating fan is to strengthen air convection, and keep the temperature and humidity in the box as consistent as possible. During the scenting process, there are certain differences in temperature and humidity between the upper and lower layers, and between layers and other spaces in the box; if there is no manual intervention, it is relatively static, and there is a temperature and humidity difference in a small range of space, the scenting is uneven, and it takes more time to complete the scenting without manual intervention, which affects the production efficiency. The circulating fan accelerates the water in the scented tea to flow to the silica gel layer with air as the medium after convection. Although a circulating fan is set in this embodiment, it is different from the hot air method in the prior art. In this embodiment, the entire box can be heated or not. Heating takes into account the low ambient temperature (if the production period is in October, the weather temperature is unstable), and it is necessary to moderately compensate for the temperature to shorten the scenting time and improve the quality, but the temperature cannot be too high, which will affect the loss of low-boiling aroma substances and the ripening of osmanthus.

[0122] In view of the above, in this embodiment, a heating module is also provided inside the scenting and drying device to achieve a slow and uniform increase in temperature. The heat is brought to the tea leaves through air circulation in the box without directly heating the tea leaves, so as to achieve temperature compensation in the initial stage of the continued scenting system.

[0123] In step ①, tea layer: the cooled scented tea product is wrapped with food-grade breathable non-woven fabric or food-grade gauze and evenly spread in the first pull-out basket 3, and the height of the tea leaves is slightly lower than the frame of the first pull-out basket 3. And the first pull-out basket 3 is also food grade. Specifically, the pull-out basket in this embodiment is made of food-grade stainless steel.

[0124] Drying layer: The silica gel drying material is evenly placed in the second pull-out basket 4, the height of the drying material is flush with the frame of the second pull-out basket 4, and the bottom of the second pull-out basket 4 of the drying layer is covered with food-grade breathable non-woven fabric.

[0125] The silica gel drying material is made of food-grade granular fine-pored silica gel, packed in mesh bags, and the mass of the silica gel is 120kg.

[0126] This embodiment uses food-grade silica gel as the drying material, which has the advantages of stable chemical properties, high temperature resistance, and steady water absorption rate. Compared with other drying methods, the safety is improved, and the silica gel drying material only absorbs water without any interference with the scenting and fragrance transmission. The moisture in the silica gel can be removed by hot air drying. It is convenient and reusable, which is the high efficiency of this embodiment.

[0127] In step ②, the tea layer and the drying layer are in a low-temperature static state in the scenting and drying device, and the surface temperature of the tea leaves first rises rapidly and then slowly decreases, with the highest temperature being 27°C.

[0128] In this embodiment, the scenting temperature is set in such a way that, at a low temperature, the loss of flower aroma substances is reduced and they are absorbed by the tea leaves as much as possible, thereby reducing the amount of flowers used and the number of scenting times, thereby indirectly reducing the processing cost.

[0129] Comparative Example 1: (Hot air drying method - black tea)

[0130] The difference between this embodiment and embodiment 1 is that:

[0131] The first low-temperature static lamination scenting process:

[0132] The drying method is hot air drying: the hot air temperature is 70°C, the drying time is 45 minutes, and the moisture content is 6.2%.

[0133] The second low-temperature static lamination scenting process:

[0134] Drying method: hot air drying:

[0135] The hot air temperature was 70°C, the drying time was 45 minutes, and the moisture content was 6.0%.

[0136] Comparative Example 2: (Dried Flower Blending Method - Black Tea)

[0137] This comparative example is different from Example 1 in that:

[0138] Dried osmanthus: freeze-dried sulfur-free osmanthus (water content 7%).

[0139] Take 10 kg of tea embryos and mix with 0.45 kg of dried osmanthus, mix evenly, and seal and store for 15 days.

[0140] Example 2: (Silica gel scenting method - flat fried greens)

[0141] The difference between this embodiment and embodiment 1 is that:

[0142] 2.1.1) Tea embryo: The tea embryo is made of the mainstream scented tea embryo green tea in the market, and the flat fried green tea (Qiantang Longjing) processed from 1 bud and 2 leaves of fresh tea leaves is used as the tea embryo raw material.

[0143] 2.1.2) Osmanthus fragrans is silver osmanthus.

[0144] In step 3.1), the heat treatment is frying, the temperature is 61.5° C., and the water content is controlled at 6.5%.

[0145] 4.1) The first low-temperature static lamination scenting:

[0146] 4.1.1) Mixing tea embryos and osmanthus: Take 15 kg of processed tea embryos and 1.5 catties of processed silver osmanthus, stack them evenly in layers, and mix them evenly after 30 minutes.

[0147] 4.1.3) The flower-opening time is 2 hours. When the temperature rises to 30℃, the pile is quickly opened to dissipate the heat to the normal temperature of 22℃.

[0148] In step ③, the static placement time is 10 hours. The end time of scenting and drying is determined based on the temperature and humidity display. If the temperature is close to room temperature, that is, slightly higher than room temperature, and the relative humidity is lower than 40%, it can be preliminarily determined that the process is finished.

[0149] 4.1.5) End of scenting and drying: When the moisture content of the tea leaves is 8%, the first low-temperature static lamination is concluded.

[0150] The silica gel drying material is made of food grade silica gel particles, the mass of silica gel is 75kg, and the height of the silica gel drying material shall not be higher than the 4th frame of the second pull-out basket.

[0151] 4.2) Second low-temperature static lamination scenting:

[0152] In step 4.2.1), all the osmanthus tea prepared for the first scenting is evenly mixed with 1.5 kg of processed fresh osmanthus.

[0153] Comparative Example 3 (Drum Stir-frying Method - Flat Stir-frying Green)

[0154] This comparative example is different from Example 2 in that:

[0155] 4.1) The first low-temperature static lamination scenting:

[0156] The drying method is: drum frying, temperature is 80℃, drying for 30min, and the water content is 6.8%.

[0157] 4.2) Second low-temperature static lamination scenting:

[0158] Drying method: drum frying, temperature is 80℃, drying for 30min, moisture content is 6.4%.

[0159] Comparative Example 4 (Dried Flower Blend - Flat Stir-fried Green)

[0160] This comparative example is different from Example 2 in that:

[0161] 2.1) Tea embryos and dried osmanthus are selected as the main production raw materials.

[0162] 3.2) Dried osmanthus: freeze-dried sulfur-free osmanthus (water content 7%).

[0163] 4. Take 15 kg of tea embryos and mix them with 0.5 kg of dried osmanthus, mix evenly, and seal and store for 15 days.

[0164] Example 3 (Silica gel scenting method - baking)

[0165] The difference between this embodiment and embodiment 1 is that:

[0166] 2.1.1) Tea embryo: The tea embryo is made of the mainstream scented tea embryo green tea in the market, and the roasted green tea (Jiukeng Maojian) processed from fresh tea leaves with 1 bud and 2 leaves is used as the tea embryo raw material.

[0167] In step 3.1), the heat treatment temperature is 60°C and the water content is controlled at 6.0%.

[0168] 4.1) The first low-temperature static lamination scenting:

[0169] In step 4.1.1), take 10 kg of processed tea embryos and 1 catties of processed silver osmanthus, and stack them evenly in layers, that is, one layer of tea embryos and one layer of flowers, and mix them evenly after 30 minutes.

[0170] 4.1.3) The flower-opening time is 1 hour. When the temperature rises to 30℃, the pile is quickly opened to dissipate the heat to the normal temperature of 20℃.

[0171] The silica gel drying material is made of food grade silica gel particles, and the mass of silica gel is 50kg.

[0172] In step ②, the tea layer and the drying layer are in a low-temperature static state in the scenting and drying device, the surface temperature of the tea leaves first rises rapidly and then slowly decreases, and the highest temperature is no higher than 28°C.

[0173] In step ③, the static placement time is 8 hours. The end time of scenting and drying is determined based on the temperature and humidity display. If the temperature is close to room temperature, that is, slightly higher than room temperature, and the relative humidity is lower than 40%, it can be preliminarily determined that the process is completed.

[0174] 4.2) The first low-temperature static lamination scenting:

[0175] In step 4.2.1), the mass of all the osmanthus tea prepared for the first scenting and the processed fresh osmanthus is 1 kg.

[0176] 4.2.2) When the water content of the tea leaves is 6.0%, the second low-temperature static lamination is determined to be finished.

[0177] Comparative Example 5 (hot air drying method - green baking)

[0178] The difference between this comparative example and Example 3 is:

[0179] 4.1) The first low-temperature static lamination scenting

[0180] 4.1.3) The flower-opening time is 1 hour. When the temperature rises to 30℃, the pile is quickly opened to dissipate the heat to the normal temperature of 21℃.

[0181] 4.1.4) Drying method: hot air drying, hot air temperature is 70℃, drying time is 45min, moisture content is 5.5%.

[0182] 4.2) Second low temperature static lamination scenting

[0183] In step 4.2.1), the mass of all the osmanthus tea prepared for the first scenting and the processed fresh osmanthus is 1 kg.

[0184] The drying method is: hot air drying, the hot air temperature is 70°C, drying for 45 minutes, and the moisture content is 5.5%.

[0185] Example 4 (Silica gel scenting method - Oolong tea)

[0186] The difference between this embodiment and embodiment 1 is that:

[0187] 2.1.1) Tea embryo: The tea embryo is made from the mainstream scented tea embryo in the market - Oolong tea, that is, granular Oolong tea (Golden Osmanthus) processed from 1 bud and 3 leaves of fresh tea leaves is used as the tea embryo raw material.

[0188] In step 3.1), the heat treatment temperature is 61° C. and the water content is controlled at 6.0%.

[0189] 4.1) The first low-temperature static lamination scenting

[0190] In step 4.1.1), take 10 kg of processed tea embryos and 1 catties of processed silver osmanthus, and stack them evenly in layers, that is, one layer of tea embryos and one layer of flowers, and mix them evenly after 30 minutes.

[0191] 4.1.3) The flower-opening time is 3 hours. When the temperature rises to 3℃, the pile is quickly opened to dissipate the heat to the normal temperature of 20℃.

[0192] The silica gel drying material is made of food grade silica gel particles, and the mass of silica gel is 55kg

[0193] In step ③, the static placement time is 10 hours, and the end time of scenting and drying is determined based on the temperature and humidity display. If the temperature is close to room temperature, that is, slightly higher than room temperature, and the relative humidity is lower than 43%, it can be preliminarily determined that the process is completed.

[0194] 4.1.5) End of scenting and drying: When the water content of the tea leaves is 8.6%, the first low-temperature static lamination is concluded.

[0195] 4.2) Second low temperature static lamination scenting

[0196] In step 4.2.1), all the osmanthus tea prepared for the first scenting is evenly mixed with 0.8 kg of processed fresh osmanthus.

[0197] 4.2.2) The water content of the tea leaves is determined to be less than 6.5%, and the second low-temperature static lamination is determined to be completed.

[0198] Comparative Example 6 (Hot air drying method - Oolong tea)

[0199] The difference between this comparative example and Example 4 is:

[0200] 4.1) The first low-temperature static lamination scenting

[0201] The drying method is hot air drying at 70°C for 45 minutes, and the moisture content is 6.7%. 4.2) The second low-temperature static lamination scenting (transfer scenting):

[0202] The drying method is hot air drying at 70°C for 45 minutes, and the water content is 6.4%. Comparative Example 7 (Dried Flower Blend - Oolong Tea)

[0203] This comparative example is different from Example 4 in that:

[0204] Dried osmanthus: freeze-dried sulfur-free osmanthus (water content 7%).

[0205] Take 10 kg of tea embryos and mix with 0.30 kg of dried osmanthus, mix evenly, and seal and store for 15 days.

[0206]

[0207] Note: The brewing conditions for the three types of tea are as follows with reference to GB / T 23776-2018.

[0208] Osmanthus black tea: 3g tea + 150mL boiling water, soak for 5 minutes, and serve.

[0209] Osmanthus green tea: 3g tea + 150mL boiling water, soak for 4 minutes, and serve.

[0210] Osmanthus Oolong: 3g tea + 150mL boiling water, soak for 6 minutes, and serve.

[0211] It should be noted that for better distinction, Examples 5 to 8 are drying processes using quicklime as the drying material, while Comparative Examples 8 to 12 are comparative examples of Examples 5 to 8. It should be emphasized that, in Comparative Example 8 and Comparative Example 1, Comparative Example 6 and Comparative Example 3, Comparative Example 7 and Comparative Example 5, Comparative Example 8 and Comparative Example 4, Comparative Example 12 and Comparative Example 5, the comparative examples in each of the above 5 groups have the same processing method, that is, the data are the same, and they are written separately only to form a more obvious comparison.

[0212] Example 5: (Quicklime Scenting Method - Black Tea)

[0213] like Figure 1-8 As shown: A device for drying osmanthus tea, characterized in that it comprises:

[0214] A continuous-scenting drying box 1, wherein a plurality of slide rails 2 are symmetrically distributed on the inner side wall of the continuous-scenting drying box 1;

[0215] The first pull-out basket 3 is slidably connected to the slide rail 2 and is distributed in the continued scenting drying box 1 at intervals for statically storing the mixture of tea leaves and osmanthus flowers;

[0216] Second pull-out baskets 4, which are slidably connected to the slide rails 2 and are distributed at intervals in the subsequent storage drying box 1 for containing dry materials;

[0217] A second pull-out basket 4 is disposed above and below each first pull-out basket 3 .

[0218] The first pull-out basket 3 and the second pull-out basket 4 are both provided with a mounting groove 14 at one end away from the interior of the follow-up drying box 1, and a buckle 5 is rotatably connected in the mounting groove 14. The end of the buckle 5 away from the mounting groove 14 is snap-connected to the follow-up drying box 1, so as to fix the first pull-out basket 3 and the second pull-out basket 4 in the follow-up drying box 1.

[0219] A fixing groove 13 is also provided on the inner side wall of the follow-up drying box 1, and the fixing groove 13 is located between two adjacent slide rails 2 in the vertical direction. A support rod 6 is fixedly connected in the fixing groove 13, and the buckle 5 is engaged with the support rod 6 to realize the fixed installation of the first pull-out basket 3 and the second pull-out basket 4 in the follow-up drying box 1.

[0220] The first pull-out basket 3 and the second pull-out basket 4 both include a frame 7 and a breathable net 8. The outer side of the breathable net 8 is embedded in the inner side wall of the frame 7. The breathable net 8 serves as the bottom of the first pull-out basket 3 and the second pull-out basket 4 and is used to support the mixture of tea and osmanthus and dry substances.

[0221] The slide rail 2 is provided with a plurality of accommodating cavities 9 , in which a connecting member 10 is fixedly disposed, and a roller 11 is disposed on the outer surface of the connecting member 10 , and the roller 11 is rotatably connected to the connecting member 10 , and the frame 7 is rotatably connected to the roller 11 .

[0222] The continuous smelling drying box 1 is further provided with two circulation fans, and each of the two circulation fans are arranged opposite to each other to realize convection of air in the continuous smelling drying box 1 .

[0223] The continuous-scenting drying box 1 is also provided with a heating module, which is fixedly arranged on the inner wall of the continuous-scenting drying box 1 and is used to heat the air in the continuous-scenting drying box 1 .

[0224] A sealing door 12 is rotatably connected to one side of the open end of the continued smelling drying box 1.

[0225] A temperature sensor and a humidity sensor are also provided in the continued smelling drying box 1. One end of the temperature sensor and the humidity sensor are fixedly provided on the inner wall of the continued smelling drying box 1, and the other end extends toward the direction close to the first pull-out basket 3, and each of the first pull-out baskets 3 is adapted to be equipped with a set of temperature sensors and humidity sensors.

[0226] The bottoms of the first pull-out basket 3 and the second pull-out basket 4 are both paved with non-woven fabrics.

[0227] The scenting and drying device of this embodiment provides a sealed environment and can reduce the loss of tea aroma.

[0228] 2. Selection of Osmanthus Tea

[0229] 2.1) Select tea embryos and fresh osmanthus as the main production raw materials;

[0230] 2.1.1) Tea embryo: The tea embryo is made from the mainstream scented tea embryo in the market - black tea. The Gongfu black tea (Jiuquhongmei) processed from 1 bud and 1 or 2 leaves of fresh tea is used as the tea embryo raw material.

[0231] 2.1.2) Fresh Osmanthus: Osmanthus fragrans is silver osmanthus, picked at the fragrant eye stage or early flowering stage, that is, some flower buds are slightly open and in a semi-closed state.

[0232] 3. Raw material processing

[0233] 3.1) Tea embryo processing:

[0234] The tea embryo needs to be screened and refined, and then heat treated. After heat treatment, it should be cooled to room temperature in time. After screening, it should be sealed and stored at room temperature for more than 15 days for annealing.

[0235] 3.2) Fresh Osmanthus Processing:

[0236] 3.2.1) Removing impurities and growing flowers: After manually selecting and removing leaves and debris carried by osmanthus flowers during picking, evenly spread the osmanthus flowers in breathable bamboo weaving, place them in a dark, cool and ventilated place, and dry them until the water on the surface of the osmanthus flowers disappears and they are tough when gently pinched by hand.

[0237] 3.2.1) Sieve the flowers: First, remove the flower shells and flower stalks through a bamboo sieve. Then, gently knead the osmanthus flowers and pedicels by hand, and finally remove the pedicels through a bamboo sieve.

[0238] 4. Low temperature static lamination scenting

[0239] 4.1) The first low-temperature static lamination scenting

[0240] 4.1.1) Mixing tea embryos and osmanthus: The processed tea embryos and osmanthus are evenly layered and stacked in proportion, and then evenly mixed.

[0241] 4.1.2) Scenting pile: Put the mixed tea embryos and osmanthus into food-grade gauze bags or food-grade non-woven bags and place them in a dark and cool place for scenting pile treatment.

[0242] 4.1.3) The flower-opening time is 1 hour. When the natural temperature rises to 35℃, the pile is quickly opened to dissipate the heat to the normal temperature of 21℃.

[0243] 4.1.4) Low-temperature static continued scenting and drying: Place the scented tea and quicklime after the above treatment in layers and place them in the continued scenting and drying device for treatment;

[0244] 4.1.5) End of scenting and drying: When the water content of the tea leaves is 8.5%, the first low-temperature static lamination is concluded.

[0245] 4.2) Second low-temperature static lamination scenting (transfer scenting)

[0246] 4.2.1) Mixing: Evenly mix all the sweet-scented osmanthus tea prepared for the first time with the processed fresh osmanthus flowers according to the proportion.

[0247] 4.2.1) Repeat the above steps 4.1.2), 4.1.3) and 4.1.4) in sequence.

[0248] 4.2.2) The water content of the tea leaves was determined to be 6.4%, indicating that the second low-temperature static lamination was completed.

[0249] 5. Storage: The scented osmanthus black tea is sieved, blended and evenly piled, put into dry material bags (100g / 30Kg), and packed and sealed for storage.

[0250] The scenting and drying device in this embodiment can provide a low-temperature static laminated sealed environment for tea processing, under which the loss and volatilization of osmanthus aromatic substances are effectively reduced, and the utilization rate of osmanthus volatile components is improved. Specifically, under low-temperature static conditions, the oxidation and degradation of tea components in a humid environment are reduced, the quality components inside the tea are better maintained, and the browning degree of the tea soup color is effectively reduced, making the osmanthus tea mellow. Because the temperature is high, the oxidation of tea components is fast, so high-temperature scenting is avoided, and under static conditions, the impact of the turning operation on the tea leaves causing the tea leaves to break is also avoided.

[0251] At the same time, the present application is aimed at osmanthus with strong seasonality, and reduces the labor in the production process in terms of technology, and reduces the amount of flowers in the scenting process, thereby effectively improving the production efficiency and reducing the scenting cost, breaking through the technical bottlenecks of the traditional pile scenting, such as low concentration of flower fragrance, low freshness and backward production technology. This osmanthus tea scenting method has small capital investment, simple operation, strong practicality, and good demonstration and promotion prospects.

[0252] The heat treatment temperature is between 62°C and the water content is controlled between 6.0%.

[0253] In step 3.2.1), the standard for drying the osmanthus flowers until the water on the surface of the osmanthus flowers is lost is: the water content of the osmanthus flowers is 82%.

[0254] In step 4.1.1), take 30 kg of processed tea embryos and 5 catties of processed silver osmanthus, and stack them evenly in layers, that is, one layer of tea embryos and one layer of flowers, and mix them evenly after 30 minutes.

[0255] In step 4.2.1), all the osmanthus tea prepared for the first scenting is evenly mixed with 2.5 kg of processed fresh osmanthus.

[0256] A plurality of rollers are respectively arranged on the slide rails; the rollers are rotatably arranged on the slide rails.

[0257] The specific process of low temperature static continued scenting and drying in step 4.1.4) is as follows:

[0258] ①, the cooled scented tea products and quicklime are evenly loaded into the first pull basket 3 to form a tea layer and a drying layer respectively. The first pull basket 3 and the second pull basket 4 are placed into a sealed continuous scenting and drying device by track rollers, and the buckle is rotated to snap the buckle onto the support rod. The temperature sensor and the humidity sensor are respectively embedded in the tea layer. The bottom layer and the top layer are both drying layers, and the interlayer distance between the first pull basket 3 and the second pull basket 4 is 1 cm;

[0259] The stacking arrangement in this embodiment allows the fresh flowers to be evenly hydrated, which is beneficial for even drying, and the tea embryos absorb fragrance more evenly, further improving the quality of the tea leaves.

[0260] The buckle setting of the bayonet can prevent the basket from moving during processing and avoid uneven processing.

[0261] ② The tea layer and the drying layer are in a low-temperature static state in the scenting and drying device. The surface temperature of the tea leaves first rises rapidly and then slowly decreases. The scenting process and the drying process are carried out simultaneously.

[0262] ③. Static placement for 10 hours, judging the end time of scenting and drying according to the temperature and humidity display. If the temperature is close to room temperature and the relative humidity is lower than 40.8%, it can be preliminarily judged that the process is finished. It should be emphasized that because it is a closed environment, humidity is only a preliminary judgment indicator, and the final judgment indicator is the moisture content of the tea.

[0263] A convection circulation fan is also provided in the continued smelling drying box 1;

[0264] In step ③, when placed statically, the circulating fan is started regularly. Initially, the circulating fan is set in the continuous inhalation drying box 1 and is set at the diagonal position of the continuous inhalation drying box 1. Initially, it is started once every 30 minutes for 3 hours, and each cycle of blowing lasts for 2 minutes. After 3 hours, it is started once every 1 hour, and each cycle of blowing lasts for 2 minutes.

[0265] In this embodiment, the circulating fan is used to strengthen air convection, and the temperature and humidity in the box are kept as consistent as possible. During the scenting process, there are certain differences in temperature and humidity between the upper and lower layers, and between layers and other spaces in the box; if there is no manual intervention, it is relatively static, and there is a temperature and humidity difference in a small range of space, the scenting is uneven, and it takes more time to complete the scenting without manual intervention. The circulating fan accelerates the flow of water in the tea leaves to the silica gel layer through convection. Although a circulating fan is set in this embodiment, it is different from the hot air method in the prior art. In this embodiment, the entire box can be heated or not. Heating is considered to be low in ambient temperature (if the production period is in October, the weather temperature is unstable), and a little temperature compensation is needed to shorten the scenting time and improve the quality, but the temperature cannot be too high, which will affect the loss of low-boiling aroma substances. That is, when the external temperature is high, the temperature of the tea leaves is high, and the quicklime absorbs water and generates heat during the scenting process, the scenting conditions are met, and no heating compensation is needed. If the outside temperature is relatively low, the scenting time will be very long, which will also affect the quality of tea leaves and the color of flowers to a certain extent. It is necessary to compensate for the temperature as much as possible to speed up the efficiency of scenting.

[0266] In view of the above, in this embodiment, a heating module is further provided inside the scenting and drying device to achieve a slow and uniform increase in temperature. The heat is brought to the tea leaves through air circulation in the box, and the tea leaves are not directly heated, so as to achieve temperature compensation.

[0267] In step ①, tea layer: the cooled scented tea product is wrapped with food-grade breathable non-woven fabric or food-grade gauze and evenly spread in the first pull-out basket 3. The height of the tea leaves is slightly lower than the frame of the first pull-out basket 3, and the first pull-out basket 3 is also food grade.

[0268] Specifically, in this embodiment, the first pull-out basket 3 and the second pull-out basket 4 are made of food-grade stainless steel.

[0269] Drying layer: quicklime is evenly placed in the second pull-out basket 4 to form a drying layer. The height of the quicklime shall not be higher than the frame of the second pull-out basket 4, and the bottom of the second pull-out basket 4 of the drying layer is covered with food-grade breathable non-woven fabric.

[0270] The quicklime used shall be traditional quicklime, and the quicklime shall be sealed and wrapped with non-woven fabric, and the amount of quicklime used shall be 200kg.

[0271] The present embodiment uses quicklime as the drying material, mainly because of its low cost. While absorbing moisture as a drying material, the quicklime absorbs water and generates heat, thereby performing temperature compensation for the processing environment in the device, thereby reducing the cost of artificial temperature compensation.

[0272] In step ②, the tea layer and the drying layer are in a low-temperature static state in the scenting and drying device, the surface temperature of the tea leaves first rises rapidly and then slowly decreases to room temperature, and the highest temperature during the drying process is not higher than 40°C.

[0273] In this embodiment, the scenting temperature is set in such a way that, at a low temperature, the loss of flower aroma substances is reduced and they are absorbed by the tea leaves as much as possible, thereby reducing the amount of flowers used and the number of scenting times, thereby indirectly reducing the processing cost.

[0274] Comparative Example 8: (Hot air drying method - black tea)

[0275] The difference between this embodiment and embodiment 5 is that:

[0276] The first low-temperature static lamination scenting process:

[0277] The drying method is hot air drying: the hot air temperature is 70°C, the drying time is 45 minutes, and the moisture content is 6.2%.

[0278] The second low-temperature static lamination scenting process:

[0279] Drying method: hot air drying:

[0280] The hot air temperature was 70°C, the drying time was 45 minutes, and the moisture content was 6.0%.

[0281] Comparative Example 9: (Dried Flower Blending Method - Black Tea)

[0282] This comparative example is different from Example 5 in that:

[0283] Dried osmanthus: freeze-dried sulfur-free osmanthus (water content 7%).

[0284] Take 10 kg of tea embryos and mix with 0.45 kg of dried osmanthus, mix evenly, and seal and store for 15 days.

[0285] Example 6 (quicklime drying method - flat fried green)

[0286] The difference between this embodiment and embodiment 5 is that:

[0287] 2.1.1) Tea embryo: The tea embryo is made of the mainstream scented tea embryo in the market - green tea, and the flat fried green tea (Qiantang Longjing) processed from fresh tea leaves with 1 bud and 2 leaves is used as the tea embryo raw material.

[0288] 4.1) The first low-temperature static lamination scenting:

[0289] In step 4.1.1), take 15 kg of processed tea embryos and 1.5 catties of processed silver osmanthus, and stack them evenly in layers, that is, one layer of tea embryos and one layer of flowers, and mix them evenly after 30 minutes.

[0290] 4.1.3) Open the pile and let the temperature rise to 30℃ for 2 hours, then quickly open the pile to dissipate the heat to the normal temperature of 22℃.

[0291] The quicklime shall be made of traditional quicklime drying material, and the quicklime shall be sealed and wrapped with non-woven fabric. The amount of quicklime used is 120 kg.

[0292] In step ②, the tea layer and the drying layer are in a low-temperature static state in the scenting and drying device, and the surface temperature of the tea leaves first rises rapidly and then slowly decreases, with the highest temperature not exceeding 37°C.

[0293] In step ③, the static placement time is 12 hours, and the end time of scenting and drying is determined based on the temperature and humidity display. If the temperature is close to room temperature, that is, slightly higher than room temperature, and the relative humidity is lower than 38%, it can be preliminarily determined that the process is completed.

[0294] 4.1.5) End of continued scenting and drying: When the moisture content of the tea leaves is 7.0%, the first low-temperature static lamination is concluded.

[0295] 4.2) Second low-temperature static lamination scenting:

[0296] In step 4.2.1), all the sweet-scented osmanthus tea prepared for the first scenting is evenly mixed with 1.5 kg of processed fresh sweet-scented osmanthus.

[0297] 4.2.2) The water content of the tea leaves was determined to be 6.2%, indicating that the second low-temperature static lamination was completed.

[0298] Example 7 (quicklime drying method - baking green)

[0299] The difference between this embodiment and embodiment 5 is that:

[0300] 4.1) The first low-temperature static lamination scenting

[0301] In step 4.1.1), take 10 kg of processed roasted green tea embryos (Jiukeng Maojian) and 1 catties of processed silver osmanthus, and stack them evenly in layers, i.e. one layer of tea embryos and one layer of flowers, and mix them evenly after 30 minutes.

[0302] 4.1.3) Open the pile and let the temperature rise to 30℃ for 1 hour. Quickly open the pile and let the heat dissipate to the normal temperature of 20℃.

[0303] The specific process of low temperature static continued scenting and drying in step 4.1.4) is as follows:

[0304] In step ②, the cooled scented tea products and quicklime are evenly loaded into the first pull-basket 3 and the second pull-basket 4 respectively to form a tea layer and a drying layer, respectively. The first pull-basket 3 and the second pull-basket 4 place the tea layer and the drying layer at intervals through slide rails and enter the sealed scenting device, and the buckle is rotated to connect the buckle to the support rod. Sensors and humidity sensors are respectively embedded in the tea layers. The bottom layer and the top layer are both drying layers, and the interlayer spacing between the first pull-basket 3 and the second pull-basket 4 is 3 cm.

[0305] The quicklime is made from traditional quicklime drying material.

[0306] In step ①, tea layer: the cooled scented tea product is wrapped with food-grade breathable non-woven fabric or food-grade gauze and evenly spread in the first pull-out basket 3, and the height of the tea leaves is slightly lower than the frame of the first pull-out basket 3. And the first pull-out basket 3 is also food grade.

[0307] Drying layer: quicklime is evenly placed in the second pull-out basket 4, the height of the dry material is flush with the frame of the second pull-out basket 4, and the bottom of the second pull-out basket 4 of the drying layer is covered with food-grade breathable non-woven fabric.

[0308] The quicklime should be made of traditional quicklime drying material, and the quicklime should be sealed and wrapped with non-woven fabric. The amount of quicklime used is 80Kg.

[0309] In step ②, the tea layer and the drying layer are in a low-temperature static state in the scenting and drying device, the surface temperature of the tea leaves first rises rapidly and then slowly decreases, and the highest temperature is not higher than 40°C.

[0310] In step ③, the static placement time is 8 hours. The end time of scenting and drying is determined based on the temperature and humidity display. If the temperature is close to room temperature, that is, slightly higher than room temperature, and the relative humidity is lower than 39%, it can be preliminarily determined that the process is completed.

[0311] 4.1.5) End of scenting and drying: When the water content of the tea leaves is 7.6%, the first low-temperature static lamination is concluded.

[0312] 4.2) Second low temperature static lamination scenting

[0313] In step 4.2.1), all the osmanthus tea prepared for the first scenting is evenly mixed with 1 kg of processed fresh osmanthus.

[0314] 4.2.2) The water content of the tea leaves is determined to be less than 5.9%, and the second low-temperature static lamination is determined to be completed.

[0315] Comparative Example 10 (Hot air drying method - baking green)

[0316] The difference between this comparative example and Example 7 is:

[0317] 4.1) The first low-temperature static lamination scenting

[0318] 4.1.3) Open the pile and let the temperature rise to 30℃ for 1 hour. Quickly open the pile and let the heat dissipate to the normal temperature of 21℃.

[0319] 4.1.4) Drying method: hot air drying, hot air temperature is 70℃, drying time is 45min, moisture content is 5.5%.

[0320] 4.2) Second low temperature static lamination scenting

[0321] In step 4.2.1), all the osmanthus tea prepared for the first scenting is evenly mixed with 1 kg of processed fresh osmanthus.

[0322] The drying method is: hot air drying, the hot air temperature is 70°C, drying for 45 minutes, and the moisture content is 5.5%.

[0323] Example 8 (Quicklime Scenting Method - Oolong Tea)

[0324] The difference between this comparative example and Example 5 is that the tea embryo of this example is selected from oolong tea.

[0325] Drying layer: quicklime is evenly placed in the second pull-out basket 4, the height of the dry material is flush with the frame of the second pull-out basket 4, and the bottom of the second pull-out basket 4 of the drying layer is covered with food-grade breathable non-woven fabric.

[0326] The quicklime is made of traditional quicklime drying material, and the quicklime should be sealed and wrapped with non-woven fabric. The amount of quicklime used is 85Kg.

[0327] In step ③, the static placement time is 10 hours, and the end time of scenting and drying is judged according to the temperature and humidity display. The temperature is close to room temperature, that is, slightly higher than room temperature, and the relative humidity is 42%, which can be preliminarily judged that the process is completed.

[0328] 4.2) Second low-temperature static lamination scenting (transfer scenting):

[0329] 4.2.2) The water content of the tea leaves was determined to be 6.6%, indicating that the second low-temperature static lamination was completed.

[0330] Comparative Example 11 (Hot air drying method - Oolong tea)

[0331] The difference between this comparative example and Example 8 is:

[0332] 4.1) The first low-temperature static lamination scenting

[0333] The drying method is hot air drying at 70°C for 45 minutes, with a moisture content of 6.7%.

[0334] 4.2) Second low-temperature static lamination scenting (transfer scenting):

[0335] The drying method is hot air drying at 70°C for 45 minutes, and the moisture content is 6.4%.

[0336] Comparative Example 12 (Dried Flower Blend - Oolong Tea)

[0337] This comparative example is different from Example 8 in that:

[0338] Dried osmanthus: freeze-dried sulfur-free osmanthus (water content 7%).

[0339] Take 10 kg of tea embryos and mix with 0.30 kg of dried osmanthus, mix evenly, and seal and store for 15 days.

[0340]

[0341] Note: The brewing conditions for the three types of tea are as follows with reference to GB / T 23776-2018.

[0342] ①Osmanthus black tea: 3g tea + 150mL boiling water, soak for 5 minutes, and serve.

[0343] ②Osmanthus green tea: 3g tea + 150mL boiling water, soak for 4 minutes, and serve.

[0344] ③Osmanthus Oolong: 3g tea + 150mL boiling water, soak for 6 minutes, and serve.

[0345] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the attached claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention. Any figure mark in the claims should not be regarded as limiting the claims involved.

[0346] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other implementation modes that those skilled in the art can understand.

Claims

1. A low-temperature static lamination scenting method for osmanthus tea and a continuous scenting and drying device thereof, characterized in that it comprises the following steps:

1. Provide a continuous scenting drying device, comprising: 1.1) A continuous-scenting drying box (1), wherein a plurality of slide rails (2) are symmetrically distributed on the inner side walls of both sides of the continuous-scenting drying box (1); 1.2) A pull-out basket, wherein the pull-out basket is slidably connected to the slide rail (2), and the bottom of the pull-out basket is provided with a densely woven mesh plate; 1.3) A support rod (6), the two ends of which are respectively fixedly connected to two inner side walls on which the slide rails (2) are provided, and the support rod (6) is located between two adjacent slide rails (2) in the vertical direction. 1.4) A buckle (5), one end of which is rotatably connected to the pull-out basket, and the other end of which is connected to the support rod (6) by snapping.

2. Selection of Osmanthus Tea 2.1) Select tea embryos and fresh osmanthus as the main production raw materials; 2.1.1) Tea embryo: The tea embryo should be selected from the mainstream scented tea embryos in the market, i.e. green tea embryo, black tea embryo or oolong tea embryo; 2.1.2) Fresh Osmanthus: Pick the osmanthus flowers in the fragrant eye stage or the early flowering stage.

3. Raw material processing 3.1) Tea embryo processing: The tea embryo needs to be screened and refined, and then heat treated. After heat treatment, it should be cooled to room temperature in time. After screening, it should be sealed and stored at room temperature for more than 15 days, and then annealed. 3.2) Fresh Osmanthus Processing: 3.2.1) Removing impurities and growing flowers: After manually selecting and removing leaves and debris carried by osmanthus flowers during picking, evenly spread the osmanthus flowers in breathable bamboo weaving, place them in a dark, cool and ventilated place, and dry them until the water on the surface of the osmanthus flowers disappears and they are tough when gently pinched by hand. 3.2.1) Sieve the flowers: First, remove the flower shells and flower stalks through a bamboo sieve. Then, gently knead the osmanthus flowers and pedicels by hand, and finally remove the pedicels through a bamboo sieve.

4. Low temperature static lamination scenting 4.1) The first low-temperature static lamination scenting 4.1.1) Mixing tea embryos and osmanthus: The processed tea embryos and osmanthus are evenly layered and stacked in proportion, and then evenly mixed. 4.1.2) Scenting pile: Put the mixed tea embryos and osmanthus into food-grade gauze bags or food-grade non-woven bags and place them in a dark and cool place for scenting pile treatment. 4.1.3) The time of flower ventilation is 1h-3h. When the natural temperature rises to 30℃-36℃, the pile is quickly opened to dissipate the heat to the normal temperature of 20±2℃. 4.1.4) Low-temperature static scenting and drying: the scented tea and dried materials after the above treatment are placed in a layered and spaced manner in a scenting and drying device for treatment; 4.1.5) End of continued scenting and drying: When the moisture content of the tea leaves is 8%-10%, the first low-temperature static lamination is concluded. 4.2) Second low temperature static lamination scenting 4.2.1) Mixing: Evenly mix the first scented osmanthus tea and the processed fresh osmanthus according to the proportion. 4.2.1) Repeat the above steps 4.1.2), 4.1.3) and 4.1.4) in sequence. 4.2.2) The water content of the tea leaves is determined to be less than 6.5%, and the second low-temperature static lamination is determined to be completed.

5. Storage: The scented osmanthus tea is screened, blended and evenly piled, put into dry material bags, and packed and sealed for storage.

2. The low-temperature static lamination scenting method of osmanthus tea and the subsequent scenting and drying device thereof according to claim 1, characterized in that: In the step 3.1), the heat treatment temperature is between 60° C. and 70° C., and the water content is controlled between 5.5% and 6.5%.

3. The low-temperature static lamination scenting method of osmanthus tea and the subsequent scenting and drying device thereof according to claim 2, characterized in that: In the step 3.2.1), the standard for drying the osmanthus flowers until the water on the surface of the osmanthus flowers is lost is: the water content of the osmanthus flowers is 80%-84%.

4. The low-temperature static lamination scenting method of osmanthus tea and the subsequent scenting and drying device thereof according to claim 3, characterized in that: In the step 4.1.1), the specific process of mixing the tea embryos and the fresh osmanthus flowers is as follows: the processed tea embryos and the osmanthus flowers are evenly layered and stacked in a ratio of 6:1-10:1, that is, one layer of tea embryos and one layer of osmanthus flowers, and evenly mixed immediately after 30 minutes; In the step 4.2.1), the osmanthus tea prepared for the first time and the processed fresh osmanthus are evenly mixed in a ratio of 8:1-12:

1.

5. The low-temperature static lamination scenting method of osmanthus tea and the subsequent scenting and drying device thereof according to claim 4, characterized in that: The slide rails (2) are respectively provided with a plurality of rollers; The specific process of low temperature static continued scenting and drying in step 4.1.4) is as follows: ①, the cooled scented tea products and dry materials are evenly loaded into the pull basket to form a tea layer and a drying layer respectively, the pull basket places the tea layer and the drying layer in a sealed continuous scenting and drying device through a track roller, and the buckle (5) is rotated to snap the buckle (5) onto the support rod (6), and temperature and humidity sensing probes are respectively buried in the tea layers, the bottom layer and the top layer are both drying layers, and the layer spacing of each pull basket is 1cm-3cm; ② The tea layer and the drying layer are in a low-temperature static state in the scenting and drying device. The surface temperature of the tea leaves first rises rapidly and then slowly decreases. The scenting process and the drying process are carried out simultaneously. ③. Place the mixture in a static state for 8-12 hours, and determine the end time of scenting and drying based on the temperature and humidity display. When the temperature is close to room temperature and the relative humidity is lower than 45%, it can be preliminarily determined that the process is finished.

6. The low-temperature static lamination scenting method of osmanthus tea and the subsequent scenting and drying device thereof according to claim 5, characterized in that: The continued smelling drying box (1) is also provided with a convection circulation fan; In step ③, when placed statically, the circulating fan should be turned on. Initially, it should be started once every 30 minutes for 3 hours, and each blowing cycle lasts for 2 minutes. After 3 hours, it should be started once every 1 hour, and each blowing cycle lasts for 2 minutes.

7. The low-temperature static lamination scenting method of osmanthus tea and the subsequent scenting and drying device thereof according to claim 6, characterized in that: In the step ①, the tea layer: the cooled scented tea product is wrapped with food-grade breathable non-woven fabric or food-grade gauze and evenly spread in the pull-out basket, with the height of the tea slightly lower than the frame of the pull-out basket. The pull-out basket is also food grade. The drying layer: the drying material is evenly placed in the pull-out basket to form a drying layer, the height of the drying material shall not be higher than the pull-out basket frame, and the bottom of the pull-out basket of the drying layer is covered with food-grade breathable non-woven fabric.

8. The low-temperature static lamination scenting method of osmanthus tea and the continued scenting and drying device thereof according to claim 7, characterized in that: The desiccant may be food-grade granular fine-porous silica gel, or the desiccant may be conventional quicklime.

9. The low-temperature static lamination scenting method of osmanthus tea and the subsequent scenting and drying device thereof according to claim 8, characterized in that: When the drying material is food-grade silica gel particles, the mass ratio of scented tea to silica gel is between 1:3 and 1:5; In step ②, the tea layer and the drying layer are in a low-temperature static state in the scenting and drying device, the surface temperature of the tea leaves first quickly rises to 28±2°C, and then slowly drops to room temperature, and the highest temperature during the drying process is not higher than 30°C.

10. The low-temperature static lamination scenting method of osmanthus tea and the continued scenting and drying device thereof according to claim 8, characterized in that: When the dry material is traditional quicklime, the mass ratio of scented tea to quicklime is between 1:4 and 1:8, and the quicklime is sealed and wrapped with non-woven fabric; In step ②, the tea layer and the drying layer are in a low-temperature static state in the scenting and drying device, the surface temperature of the tea leaves first quickly rises to 40±2°C, and then slowly decreases to room temperature, and the highest temperature of the continued scenting and drying process does not exceed 42°C.

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