Processing method of fruity tea
By pretreating and pricking micropores of citrus fruit, using air flow in the incense chamber to make the volatile components of citrus fruit come into contact with tea, the problem of juice and tea contact in the existing fruit-flavored tea processing method is solved, and the problem of juice and tea contact in the existing fruit-flavored tea processing method is achieved. Fruit-flavored tea has environmental protection and quality safety, and it gives fruit-flavored tea its unique aroma characteristics.
Patent Information
- Application Number
- CN202411729498.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-29
- Publication Date
- 2025-02-11
AI Technical Summary
The existing processing methods of fruit-flavored tea have environmental protection and quality safety problems, especially because the juice comes into contact with tea, which may cause the fruity flavor to be immersed in the tea leaves, affecting the quality of the tea leaves and the health of consumers.
Using a green and environmentally friendly fruit-flavored tea processing method, the citrus fruit is pretreated and microporous, and the air flow in the incense chamber makes the volatile components of the citrus fruit come into contact with the tea leaves, thereby adsorbing and converting the citrus fruit. Aromatic, produces fruity tea with a citrus style.
This method effectively avoids direct contact between juice and tea, ensures the environmental protection and quality and safety of fruit-flavored tea, and at the same time gives fruit-flavored tea a unique aroma characteristics to meet consumers' diverse needs for tea flavor.
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Abstract
Description
Technical Field
[0001] The invention relates to the field of tea processing, and in particular to a method for processing fruit-flavored tea. Background Art
[0002] Tea is one of the three major beverages in the world and has a high drinking value. Although tea is not only divided into six categories such as black tea, green tea, and oolong tea, but also includes scented tea, substitute tea, etc., the diversified needs of consumers are increasing, and the pursuit of tea flavor quality is also increasing. Therefore, it is urgent to develop a series of new high-quality teas or specialty teas. Fruit tea is one of the specialty teas, that is, using new technologies to integrate fruit flavor substances into tea, so that the raw tea is transformed into a new tea product with fruit aroma.
[0003] At present, there are three main types of fruit tea:
[0004] The first is preserved fruit tea, which is a flavored tea made by mixing dried fruit (preserved fruit) with tea leaves, such as peach oolong, pineapple white tea, longan and red date tea, tangerine peel Pu'er, etc. It has the aroma and taste of preserved fruit and mostly appears in the form of tea bags;
[0005] The second is fruit-flavored tea, that is, fruit tea with fresh fruit directly added to the tea, such as green citrus tea, grapefruit tea, passion fruit tea, etc. (CN201710159843.X, CN202010787890.0, CN201810408189.6), which not only absorbs the aroma of the fruit, but also soaks in the taste of the fruit, because this type of tea is in direct contact with the fruit peel during processing, and the juice enters the tea leaves, such as orange red tea (Liu Panpan et al., 2020; Jiang Jinjin et al., 2021), etc.;
[0006] The third is fruit-flavored tea, that is, fresh fruits are involved in the processing of fruit tea, but the fruits and tea leaves do not come into contact during the processing. Therefore, the fruit-flavored tea only absorbs the volatile aroma substances of the fruits, but its flavor is completely different from the above two types of fruit teas.
[0007] The existing method for preparing fruit-flavored tea is: spraying fruit-flavored essence on tea leaves, or fumigating with fruit-flavored essence. Summary of the invention
[0008] The technical problem to be solved by the invention is to provide a green and environment-friendly processing method of fruit-flavored tea.
[0009] In order to solve the above technical problems, the present invention provides a method for preparing fruit-flavored tea, comprising the following steps:
[0010] 1) Pretreatment of raw materials:
[0011] Pre-treating the citrus fruit to obtain pre-treated citrus fruit, wherein the pre-treatment includes removing impurities, washing with water, and drying with hot air;
[0012] Drying the raw tea at 70-75° C. until the moisture content is ≤5%, thereby obtaining dried raw tea;
[0013] 2) First scent induction:
[0014] 2.1) The pretreated citrus fruit obtained in step 1) is punctured with micropores for the first time, and the number of micropores on the peel is 10 to 15 per square centimeter; and the citrus fruit after the first puncture is obtained;
[0015] 2.2) In the aroma induction room, set the upper sieve, middle sieve and lower sieve from top to bottom;
[0016] Place the citrus fruits after the first puncture evenly into the upper sieve and the lower sieve, and evenly place the dried raw tea obtained in step 1) into the middle sieve to induce the aroma for the first time;
[0017] The process conditions for the first aroma induction are as follows: the aroma induction room is ventilated every 2±0.2 hours, the temperature and humidity (relative humidity) are maintained at 15-22°C and 50%-60% respectively; the first aroma induction time is 4-6 hours;
[0018] Note: According to the above aroma inducing process conditions set by the present invention, the moisture content of the raw tea will not increase significantly during the aroma production process;
[0019] 3) Second scent temptation:
[0020] After the first aroma induction is completed, the citrus fruit is pierced with micropores for the second time, and the number of micropores for the second time is 10 to 15 per square centimeter (preferably the same number of micropores as the first time); then the second aroma induction is continued under the same temperature and humidity (relative humidity) conditions as the first aroma induction, and the second aroma induction time is 6 to 10 hours;
[0021] After the second aroma induction, the raw tea is dried at 75-80°C for 1±0.1 hours and then cooled to room temperature to obtain the tea leaves after the second aroma induction, which is used as the fruity tea with citrus style.
[0022] As an improvement of the preparation method of the fruit-flavored tea of the present invention, the method further comprises the following steps 4):
[0023] 4) Place the tea leaves obtained in step 3) evenly on the middle sieve again after the second aroma induction, and then repeat the above step 3) for 1 to 3 times, each aroma induction time is 6 to 10 hours (preferably 6 to 8 hours); and obtain a citrus-flavored tea.
[0024] As a further improvement of the method for preparing the fruit-flavored tea of the present invention: in the step 2.2), the volume ratio of the raw tea after drying: the citrus fruit after the first puncture (the sum of the amount of the upper sieve and the lower sieve) = 1:1-5 (preferably 1:1-2);
[0025] Alternatively, the mass ratio of raw tea after drying: citrus fruit after the first puncture (the sum of the amount of the upper sieve and the lower sieve) = 1:6 to :18.
[0026] As a further improvement of the method for preparing the fruit-flavored tea of the present invention: each time the micropores are pierced, the diameter of the micropores is 0.01-0.02 mm, and the depth of the micropores is 0.1-0.5 mm (preferably 0.1-0.3 mm).
[0027] As a further improvement of the method for preparing the fruit-flavored tea of the present invention: the aroma inducing chamber is ventilated once every 2±0.2 hours, and the ventilation volume each time is 5% to 10% of the volume of the aroma inducing chamber.
[0028] As a further improvement of the method for preparing the fruit-flavored tea of the present invention: in the step 1), the citrus fruits are dried with hot air at 37-40° C. for 5-10 minutes.
[0029] As a further improvement of the method for preparing the fruit-flavored tea of the present invention: the spacing between the upper sieve / lower sieve and the middle sieve is 10 to 20 cm.
[0030] As a further improvement of the preparation method of the fruit-flavored tea of the present invention: the raw material tea is green tea, black tea or oolong tea.
[0031] As a further improvement of the preparation method of the fruit aroma tea of the present invention: the total aroma induction time (including the first aroma induction + the second aroma induction, or including the first aroma induction + the second aroma induction + repeated second aroma induction) is ≥16h.
[0032] As a preferred embodiment, the number of micropores can be kept substantially the same each time the micropores are pierced, and the diameter and depth of the micropores can also be kept substantially the same.
[0033] In the present invention:
[0034] Hot air can dry the water on the surface of citrus fruit and preheat the fruit body, thus providing energy for subsequent fragrance production.
[0035] Aroma induction, as the name suggests, is to induce citrus fruit to release volatile components, so that the raw tea produces new tea aroma. When inducing aroma, puncture holes are set on the upper and lower sides of the raw tea to absorb and transform the aroma of citrus fruit;
[0036] The upper sieve, middle sieve and lower sieve are selected according to the required capacity; the aperture is basically the same, about 30 to 40 meshes.
[0037] Except for the first induction of fragrance, the subsequent induction of fragrance can be called continued induction of fragrance (abbreviated as continued induction).
[0038] Fruity tea is an innovative tea with both fruity and teay flavors, and is the first choice for people who like fruity flavors but are afraid of sugar. The present invention provides a method for processing fruity tea, that is, citrus fruit generates fragrance under external stimulation, and volatile substances are transferred by a medium, so that the volatile substances are blended with tea leaves to generate a new fruity fragrance that is similar to citrus fragrance and fruit fragrance.
[0039] The final raw tea should be dried and sealed in time.
[0040] The method of the present invention for processing fruit-flavored tea has the following advantages:
[0041] (1) When citrus fruit is used to induce aroma, it is separated from the raw tea and no fruit juice is infiltrated into the raw tea, which can effectively prevent the fruity flavor of the fruity tea. It also blocks the weakly volatile substances from directly infiltrating into the raw tea, providing a "selective" barrier for the perfect transformation of the raw tea into a fruity tea.
[0042] When the aroma is induced by the present invention, the citrus juice does not overflow and does not contact the raw tea, so there is no need to worry about the quality safety of pesticide residues and the like.
[0043] (2) The aroma characteristics of the fruit-flavored tea produced by the present invention are different from those of preserved fruit tea and fruit-flavored tea. It not only contains volatile components derived from raw tea and part of citrus fruit, but also produces unique aroma characteristics under the specific process conditions of the present invention.
[0044] (3) The method for producing the fruit-flavored tea provided by the present invention is not restricted by the origin of the raw materials and can be easily promoted nationwide.
[0045] In summary, in the present invention, citrus fruit produces fragrance under external stimulation, and volatile substances are transported by means of a medium (the flow of air in the fragrance induction chamber) so that the volatile substances are blended with tea leaves to generate new fruit fragrance, thereby creating a tea product with a new flavor. The development of fruit-flavored tea is conducive to expanding the tea consumer group and activating the tea sales market. DETAILED DESCRIPTION
[0046] The present invention is further described below in conjunction with specific embodiments, but the protection scope of the present invention is not limited thereto:
[0047] In the following case: the volume of the aroma chamber is 20 cubic meters; the diameters of the upper, middle and lower sieves are all 1 meter. The aperture of the sieve is 30-40 meshes. During aroma induction, the aroma chamber is ventilated at regular intervals, and the gas in the chamber can flow.
[0048] Example 1-1, a method for preparing grapefruit-flavored green tea, comprising the following steps:
[0049] 1) Pretreatment of raw materials
[0050] Pretreatment of grapefruit: The grapefruit is subjected to conventional impurity removal and water washing in sequence (thereby completing conventional cleaning), and then blow-dried at 37-40° C. with hot air for 10 minutes to obtain pretreated grapefruit.
[0051] Pretreatment of raw tea: Dry the green tea at 70-75°C until the moisture content is ≤5% to obtain dried green tea.
[0052] 2) First scent:
[0053] 2.1) The pretreated grapefruit obtained in step 1) is punctured with micropores for the first time, wherein the diameter of the micropores is 0.01-0.02 mm, the depth of the micropores is 0.1-0.3 mm, and the number of micropores on the peel is 10-11 per square centimeter; and the grapefruit after the first puncture is obtained;
[0054] 2.2) In the aroma induction room, set the upper sieve, middle sieve and lower sieve from top to bottom;
[0055] Put 10kg (about 10dm 3 ) of grapefruit after the first puncture, put 10kg of grapefruit after the first puncture in the lower sieve, and evenly place 1.2kg (about 10dm) of dried green tea obtained in step 1) in the middle sieve. 3 );
[0056] That is, the volume ratio of green tea after drying: grapefruit after the first puncture (the sum of the amount of the upper sieve and the lower sieve) = 1:2.
[0057] The process conditions for the first aroma induction are as follows: the aroma induction room is ventilated once every 2 hours (the ventilation volume is 8% to 10% of the volume of the aroma induction room), and the temperature and humidity (relative humidity) are maintained at 15°C and 50% respectively;
[0058] The first scent induction time is 5 hours;
[0059] 3) Second scent temptation:
[0060] After the first aroma induction is completed, the grapefruit is pierced with micro-holes for the second time, and the number of micro-holes in the second piercing is the same as the number of micro-holes in the first piercing; then, the second aroma induction is continued under the same process conditions of temperature and humidity as the first aroma induction;
[0061] The second scent induction time is 6h;
[0062] After the second aroma induction, the obtained green tea is dried at 75°C for 1 hour and then cooled to room temperature to obtain the tea leaves after the second aroma induction;
[0063] 4) Place the tea leaves obtained in step 3) evenly on the middle sieve again, and then repeat the above step 3) twice, that is, specifically:
[0064] During the third aroma induction, the tea leaves after the second aroma induction are evenly placed on the middle sieve again, and the grapefruit after the second micro-pores are pierced for the third time, and the number of micro-pores of the third micro-pores is the same as the number of micro-pores of the first micro-pores; then, the third aroma induction is continued under the same process conditions of temperature and humidity as the first aroma induction (the aroma induction time is 6 hours); after the third aroma induction, the raw tea is dried at 75°C for 1 hour, cooled to room temperature, and the tea leaves after the third aroma induction are obtained;
[0065] During the fourth aroma induction, the tea leaves after three aroma inductions are evenly placed on the middle sieve again, and the pomelo that has been pierced with micropores for the third time is pierced with micropores for the fourth time, and the number of micropores for the fourth time is the same as the number of micropores for the first time; then, the fourth aroma induction is continued under the same process conditions of temperature and humidity as the first aroma induction (the aroma induction time is 6 hours); the raw tea after the fourth aroma induction is dried at 75°C for 1 hour and cooled to room temperature; the tea leaves after four aroma inductions are obtained; this is used as pomelo-scented green tea.
[0066] Example 1-2: The green tea in Example 1-1 is replaced with black tea, and the rest is the same as Example 1-1 to obtain grapefruit-flavored black tea.
[0067] Example 2-1, a method for preparing orange-flavored black tea, comprising the following steps:
[0068] 1) Pretreatment of raw materials
[0069] Pretreatment of oranges: The oranges are routinely cleaned and washed, and then blow-dried at 37-40°C hot air for 5 minutes to obtain pretreated oranges.
[0070] Pretreatment of raw tea: Dry the black tea at 70-75°C until the moisture content is ≤5% to obtain dried black tea.
[0071] 2) First scent induction:
[0072] 2.1) The pretreated oranges obtained in step 1) are subjected to the first micro-hole puncture, wherein the diameter of the micro-holes is 0.01-0.02 mm, the depth of the micro-holes is 0.1-0.2 mm, and the number of micro-holes on the peel is 12-13 per square centimeter; and the oranges after the first puncture are obtained;
[0073] 2.2) In the aroma induction room, set the upper sieve, middle sieve and lower sieve from top to bottom;
[0074] Put 5kg (about 6dm 3 ) of the first puncture oranges, put 5kg of the first puncture oranges in the lower sieve, and evenly place 1.5g (about 6dm) of the dried black tea obtained in step 1) in the middle sieve. 3 );
[0075] That is, the volume ratio of black tea after drying: orange after the first puncture (the sum of the amount of the upper sieve and the lower sieve) = 1:2;
[0076] The process conditions for the first aroma induction are: the aroma induction room is ventilated once every 2 hours (the ventilation volume is 5% to 7% of the volume of the aroma induction room), and the temperature and humidity are maintained at 18°C and 55% respectively.
[0077] The first scent induction time is 6 hours;
[0078] 3) Second scent temptation:
[0079] After the first aroma induction is completed, the oranges are pierced with micro-holes for the second time, and the number of micro-holes in the second piercing is the same as the number of micro-holes in the first piercing; then, the second aroma induction is continued under the same process conditions of temperature and humidity as the first aroma induction;
[0080] The second scent induction time is 6h;
[0081] After the second aroma induction, the obtained black tea is dried at 75°C for 1 hour, and then cooled to room temperature to obtain the tea leaves after the second aroma induction;
[0082] 4) Place the tea leaves obtained in step 3) evenly on the middle sieve again after the second aroma induction, and then repeat step 3) once more, with the aroma induction time changed to 7 hours; obtain the tea leaves after the third aroma induction, which is used as orange aroma black tea.
[0083] Example 2-2: The black tea in Example 2-1 is replaced with oolong tea, and the rest is the same as Example 2-1 to obtain orange-flavored oolong tea.
[0084] Example 3-1, a method for preparing citrus-flavored white tea, comprising the following steps:
[0085] 1) Pretreatment of raw materials
[0086] Pretreatment of tea-branch oranges: The tea-branch oranges are subjected to conventional impurity removal and water washing in sequence, and then blow-dried at 37-40°C hot air for 6 minutes to obtain pretreated tea-branch oranges.
[0087] Pretreatment of raw tea: Dry the white tea at 70-75°C until the moisture content is ≤5% to obtain dried white tea.
[0088] 2) First scent induction:
[0089] 2.1) The pretreated tea-branch orange obtained in step 1) is subjected to the first puncture of micropores, wherein the diameter of the micropores is 0.01-0.02 mm, the depth of the micropores is 0.1-0.2 mm, and the number of micropores on the peel is 14-15 per square centimeter; thus obtaining tea-branch oranges after the first puncture;
[0090] 2.2) In the aroma induction room, set the upper sieve, middle sieve and lower sieve from top to bottom;
[0091] Put 6kg (about 5dm 3 ) of the first pierced tea branch oranges, put 6kg of the first pierced tea branch oranges in the lower sieve, and evenly place 1.1kg (about 10dm) of the dried white tea obtained in step 1) in the middle sieve. 3 );
[0092] That is, the volume ratio of white tea after drying: orange after the first puncture (the sum of the amount of the upper sieve and the lower sieve) = 1:1;
[0093] The process conditions for the first aroma induction are: the aroma induction room is ventilated once every 2 hours (the ventilation volume is 7% to 9% of the volume of the aroma induction room), and the temperature and humidity are maintained at 20°C and 60% respectively.
[0094] The first scent induction time is 6 hours;
[0095] 3) Second scent temptation:
[0096] After the first aroma induction is completed, the tea-branch orange is pierced with micro-holes for the second time, and the number of micro-holes in the second piercing is the same as the number of micro-holes in the first piercing; then, the second aroma induction is continued under the same process conditions of temperature and humidity as the first aroma induction;
[0097] The second scent induction time is 6h;
[0098] After the second aroma induction, the raw tea is dried at 75°C for 1 hour and then cooled to room temperature to obtain the tea leaves after the second aroma induction.
[0099] 4) Place the tea leaves obtained in step 3) evenly on the middle sieve again after the second aroma induction, and then repeat the above step 3) twice, each time for 6 hours; obtain the tea leaves after four aroma inductions; this is the citrus-flavored white tea.
[0100] Example 3-2: The white tea in Example 3-1 is replaced with Pu'er tea, and the rest is the same as Example 3-1 to obtain Pu'er tea with citrus aroma.
[0101] With reference to the sensory evaluation method of tea in GB / T 23776-2018, the sensory quality of grapefruit-flavored green tea, grapefruit-flavored black tea, orange-flavored black tea, orange-flavored oolong tea, citrus-flavored white tea, and citrus-flavored Pu'er tea obtained in Examples 1 to 3 was analyzed, and the results are shown in Table 1. Comparison shows that the aroma quality of all raw teas has been improved after citrus fruit aroma induction, with obvious fruity characteristics, and the aroma score has been significantly improved compared with the raw materials, and has obvious layering. It can be seen that citrus fruit aroma induction not only finds a new method for improving the aroma quality of tea, but also enriches the types of tea products.
[0102] Table 1 Evaluation of aroma quality of different fruit-flavored teas
[0103]
[0104]
[0105] Comparative example: the aroma of the tea sample was removed, and the tea sample was simply dried at 70-75°C with a moisture content of ≤5%, as a comparison.
[0106] Comparative Example 1-1, relative to Example 1-1, the piercing of the grapefruit in the subsequent 2nd to 4th aroma induction processes is cancelled, that is, the grapefruit is pierced with micropores only at the beginning, and the number of micropores is the same as the number of micropores in the first piercing of Example 1-1; the rest is the same as Example 1-1.
[0107] Comparative Example 1-2: Compared with Example 1-1, when the pomelo is pierced with micropores for the first time, the number of micropores per square centimeter is four times that of Example 1-1 (i.e., the number of micropores after the fourth piercing of micropores in Example 1-1), and the subsequent piercing of the pomelo during the second to fourth aroma induction processes is cancelled; the rest is the same as Example 1-1.
[0108] The defects of the comparative examples 1-1 and 1-2 compared with the embodiment 1-1 are: there is no sense of hierarchy and the concentration of the grapefruit fragrance is relatively low. Therefore, the overall scores are not significantly different from those of the comparative examples.
[0109] Finally, it should be noted that the above examples are only some specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, and there are many variations. All variations that can be directly derived or associated with the content disclosed by a person skilled in the art should be considered as the protection scope of the present invention.
Claims
1. A method for preparing fruit-flavored tea, characterized in that The following steps are involved: 1) Pretreatment of raw materials: Pre-treating the citrus fruit to obtain pre-treated citrus fruit, wherein the pre-treatment includes removing impurities, washing with water, and drying with hot air; Drying the raw tea at 70-75° C. until the moisture content is ≤5%, thereby obtaining dried raw tea; 2) First scent: 2.1) The pretreated citrus fruit obtained in step 1) is punctured with micropores for the first time, and the number of micropores on the peel is 10 to 15 per square centimeter; Get the citrus fruit after the first puncture; 2.2) In the aroma induction room, set the upper sieve, middle sieve and lower sieve from top to bottom; Place the citrus fruits after the first puncture evenly into the upper sieve and the lower sieve, and evenly place the dried raw tea obtained in step 1) into the middle sieve to induce the aroma for the first time; The process conditions for the first aroma induction are as follows: the aroma induction room is ventilated every 2±0.2 hours, the temperature and humidity are maintained at 15-22℃ and 50%-60% respectively; the first aroma induction time is 4-6 hours; 3) Second scent temptation: After the first aroma induction is completed, the citrus fruit is pierced with micro-holes for the second time, and the number of micro-holes for the second time is 10 to 15 per square centimeter; then the second aroma induction is continued under the same temperature and humidity conditions as the first aroma induction, and the second aroma induction time is 6 to 10 hours; After the second aroma induction, the raw tea is dried at 75-80°C for 1±0.1 hours and then cooled to room temperature to obtain the tea leaves after the second aroma induction, which is used as the fruity tea with citrus style.
2. The method for preparing the fruit-flavored tea according to claim 1, characterized in that Also includes the following steps 4): 4) Place the tea leaves obtained in step 3) evenly on the middle sieve again after the second aroma induction, and then repeat the above step 3) for 1 to 3 times, each aroma induction time is 6 to 10 hours; and obtain a citrus-flavored tea.
3. The method for preparing the fruit-flavored tea according to claim 1 or 2, characterized in that In the step 2.2): The volume ratio of raw tea after drying: citrus fruit after the first puncture (the sum of the amount of the upper sieve and the lower sieve) = 1:1-5 (preferably 1:1-2); Alternatively, the mass ratio of raw tea after drying: citrus fruit after the first puncture (the sum of the amount of the upper sieve and the lower sieve) = 1:6 to :
18.
4. The method for preparing the fruit-flavored tea according to claim 3, characterized in that: Each time the micropores are pierced, the diameter of the micropores is 0.01 to 0.02 mm, and the depth of the micropores is 0.1 to 0.5 mm.
5. The method for preparing the fruit-flavored tea according to any one of claims 1 to 4, characterized in that: The fragrance chamber is ventilated every 2±0.2 hours, and the ventilation volume each time is 5% to 10% of the volume of the fragrance chamber.
6. The method for preparing the fruit-flavored tea according to claim 5, characterized in that: In the step 1), the citrus fruits are dried with hot air at 37-40° C. for 5-10 minutes.
7. The method for preparing the fruit-flavored tea according to claim 6, characterized in that: The distance between the upper / lower sieve and the middle sieve is 10 to 20 cm.
8. The method for preparing the fruit-flavored tea according to any one of claims 1 to 7, characterized in that: The raw teas are green tea, black tea and oolong tea.
9. The method for preparing the fruit-flavored tea according to any one of claims 1 to 8, characterized in that: The total aroma induction time is ≥16h.