Process for frying jasmine flower tea

Abstract

The invention discloses an innovative process of fried jasmine flower tea, and belongs to the technical field of flower tea processing. The production steps of the fried jasmine flower tea are as follows: the fried jasmine flower tea is a unique tea leaf production process and comprises the links of tea base selection, flower splitting treatment, flower matching and scenting, flower frying, blending and the like. The fried jasmine flower tea is characterized in that the tea leaves have flower fragrance through a simple frying mode, the scented tea leaves are subjected to a complex scenting process, dried jasmine flowers are discarded after the tea leaves fully absorb the fragrance of fresh flowers, and therefore the tea leaves with fresh and strong fragrance are made. The aroma source and the preparation process are obviously different from each other. The fried jasmine tea has the product characteristics of being fresh, refreshing, thick and mellow, namely fresh and strong in fragrance, lasting and durable, fresh, refreshing, mellow, sweet and smooth in taste, resistant to brewing, yellow, green and bright in soup color, and uniform and soft in leaf bottom. Original fragrance of the jasmine flowers and the tea leaves is fully locked, and a unique cooked aroma is shown after the jasmine flowers and the tea leaves are fried.

Description

Technical Field

[0001] The invention discloses an innovative technology and process flow of "fried jasmine flower tea", belonging to the technical field of flower tea processing. Technical Background

[0002] Jasmine tea in my country has a history of more than 1,000 years. In the north, it is called jasmine scented tea. Traditional scented tea is mainly made by scenting. With the improvement of living standards, people have higher and higher requirements for the types, taste and flavor of scented tea, and the processing technology of jasmine tea is also constantly improving. The production method of "jasmine fried scented tea" was produced by the former Chengdu Tea Factory in the 1960s. Because the flower removal at that time was to manually remove the stalks of jasmine flowers and extract one layer of buds, that is, two flowers, it was very complicated and time-consuming, so it was discontinued later. In 1995, I founded Yeyuan Tea Factory and built a jasmine planting base of more than 60 acres, a scented tea processing plant of 1,100 square meters, and 12 sets of processing machinery. Using the jasmine flowers grown by themselves for experiments, they improved on the traditional process of splitting the flowers and frying them by splitting the flower buds into two petals after removing the pedicels, and changed the last jacquard process to adding separately fried dried flowers to blend, thus obtaining "jasmine fried flower tea". This improvement saved more than 70% of the time required for splitting the flowers and improved the frying quality. Summary of the invention

[0003] The purpose of the present invention is to promote an innovative process of "jasmine fried flower tea". This new jasmine tea processing method is simple to operate and has a unique processing method. The process of removing the jasmine flower stems manually or by machine is to "single-pot small stir-fry" (fry in a flat pan) the tea leaves that have been scented with tea and flowers. Now the "jasmine fried flower tea" produced by a bottle-type stir-frying machine in a fixed time and quantity has a good fragrance locking effect. The finished tea has flowers, is eye-catching in appearance, and is full of tea fragrance. The innovative features are : It is resistant to brewing, has a unique aroma and taste, and highlights the unique "cooked fragrance", which is a unique scented tea variety in Sichuan. The innovative process of "Jasmine Fried Scented Tea" has promoted the upgrading and efficiency of scented tea production and processing, and promoted the expansion of the scented tea consumer product market and the improvement of quality.

[0004] Specific embodiments of the present invention

[0005] Process and innovation of jasmine fried tea of ​​the present invention "Jasmine Fried Tea" inherits the traditional scenting process of scented tea. It is based on the fact that the traditional processing technology of jasmine tea at home and abroad is limited to "weaving" and "baking". The "continuous scenting" technology that appeared in the 1990s did not produce ideal results. In order to adapt to the needs of the consumer market and the needs of reform, the jasmine tea frying process was innovated. Innovation :(1) It changes the traditional scented tea processing method of separating the scented tea from the flowers before drying them in a dryer, and then making them into jacquard or directly using them as finished products. The jasmine aroma evaporates seriously, the tea aroma is insufficient, and the dried flowers are discarded; (2) The "fried scented tea" The advantage is The new process of frying the scented tea and flowers together in the last step not only fully retains the fragrance of jasmine flowers and the strong aroma of tea, but also achieves the integration of "tea flavor and flower fragrance". (3) Features “Fresh, refreshing, rich and mellow”: the aroma is fresh, rich, lasting and long, the taste is fresh, mellow and sweet, the soup is bright yellow-green, and the leaves are evenly soft; it retains the original aroma of jasmine and the charm of tea leaves, and has a unique “cooked fragrance”; (4) Features : When brewed in the cup, it looks like snow floating in the water, with flowers appearing in the tea, complementing each other, which is unique in ornamental value. The tea flavor and flower fragrance are integrated into one, leaving a lingering fragrance on the lips and teeth, with a long aftertaste. Highlights :It is a "technological innovation" in jasmine tea processing technology and a "product innovation" in scented tea quality. This is a major innovation based on traditional scented tea processing technology and current scented tea processing technology standards, and is at the leading level in China.

[0006] The invention discloses a production process and innovative research results of jasmine fried flower tea "Jasmine Fried Flower Tea" inherits the traditional scented tea processing and scenting technology. After continuous exploration and experimentation, the difference between the fried flower tea and scented flower tea of ​​the present invention lies in the production process and the durability of the flower fragrance. Scented flower means that there are no flowers in the finished tea, only tea. Fried flower means adding fresh flowers on the basis of scented flower. Tea leaves and flowers are fried together in a 120-type bottle-type frying and drying machine (drum-type tea withering machine). The finished tea contains flowers, which is fried flower tea! The new process of "frying tea and flowers together" in the last process was innovated. This innovative process has promoted the high-end development of Sichuan scented tea and played a boosting role in improving quality and efficiency and achieving high added value. The last process of traditional scented tea processing in my country is to improve the freshness of scented tea aroma through "jacquard", but the aroma is easy to dissipate and it is not resistant to storage. The "continuous scenting" technology that appeared in the 1990s did not work well; the improved current scented tea processing technology is to dry the wet blanks after the last scenting and directly stack them as finished products, which is called "baking" technology, but the aroma is not lasting, it is not resistant to brewing and storage, the soup color is easy to turn yellow, and the taste is poor. In particular, traditional scented tea requires that there are no flowers in the finished tea and the dried flowers do not exceed 1%; while "jasmine fried scented tea" is a unique production process. Its last process is to select fresh jasmine flowers on a sunny day, remove the flower stalks, match them according to the proportions required for each grade of tea blanks, and then fry the tea and flowers together after scenting; the dried flowers account for 2.5%-3%, which not only has flowers in the tea, but also complements each other, and the taste is far better than the traditional "jacquard" and "baking" scented tea. The advancement of jasmine tea frying technology The unique aroma and taste of Jasmine Tea are the result of a sophisticated process that makes it have the quality characteristics of "clear soup, strong flavor, fragrant taste, and endless aftertaste".

[0007] The invention follows the basic principle of "Jasmine Fragrance Release Mechanism and Utilization" which is fried flower tea. According to the successful practical experience of the inventor, tea leaves have the strongest adsorption capacity (absorbing odor) among plants, while jasmine flowers are natural plants that do not bloom and do not release fragrance (petals release fragrance); tea leaves and flowers are mixed and put into a frying and drying machine to promote the jasmine flowers to quickly release fragrance under the action of high temperature above 150 DEG C, so that the jasmine flowers can be quickly released with the release and absorption, and the finished product of "jasmine fried flower tea" with "tea flavor and flower fragrance integrated" is obtained. See attachment: 1 copy, 3 pages of "Jasmine Fragrance Release Mechanism and Utilization"

[0008] Jasmine tea frying process Jasmine tea frying process Figure 1 .

[0009] Technical standards for frying jasmine tea Preface This standard was drafted in accordance with the rules given in GB / T 34779-2017. This standard was proposed by the China Tea Association Standard Document

[2021] No. 5. The drafting unit of this standard: Chengdu Yeyuan Snow Flower Tea Co., Ltd. The main drafters of this standard: Hu Guoqiang, Hu Kang, Duan Yiling 1 Scope This standard specifies the terms and definitions, product classification and quality grade, raw material requirements, frying process flow, frying technical requirements, frying important technical indicators, quality management, marking, transportation and storage of jasmine tea flower unpacking and frying. This standard applies to jasmine tea made from roasted green tea or semi-roasted green tea, which is scented and then dried, and then scented for the final time with jasmine flowers, after which the flower stalks are removed and the tea and flowers are roasted together. 2 Normative references The following documents are essential for the application of this document. For any referenced document with a date, only the version with the date is applicable to this document. For any referenced document without a date, the latest version (including all amendments) is applicable to this document. GB / T 34779 Technical Specification for Jasmine Tea Processing GB 7718 National Food Safety Standard General Principles of Labelling of Prepackaged Foods GB 14881 National Food Safety Standard General Hygiene Practice for Food Production GB / T 2292 Jasmine Tea GB / T 30375 Tea Storage GH / T 1070 General Rules for Tea Packaging GH / T 1077 Technical Specification for Tea Processing Measures for the Supervision and Administration of the Measurement of Pre-packaged Commodities (Order No. 75 of the General Administration of Technical Supervision, Inspection and Quarantine

[2005] ) Decision of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China on Amending the Regulations on Food Labelling General Administration of Quarantine and Inspection Order No. 123

[2009] ) 3 Terms and definitions The following terms and definitions apply to this document 3.1 Flower removal Jasmine flowers are made by manually or mechanically removing the pedicels of fresh jasmine flowers. 3.2 Piaoxue Tea The scented tea made from special teas with unique characteristics, including the tea leaves that have been scented and dried, and the tea leaves that have been scented for the last time and then fried together with the flowers, is called Piaoxue Tea. 3.3 Fried scented tea The scented tea made by frying the tea leaves and flowers together after the final scenting of the tea leaves of various grades that have been dried after scenting is called fried scented tea. 4 Product classification and quality grade 4.1 Product Classification Jasmine fried flower tea products are divided into two categories: special jasmine tea (piaoxue tea) and jasmine fried flower tea. 4.2 Quality Grade The special jasmine fried flower tea has different varieties with distinctive names, such as Spring Ganlu Piaoxue, Baihao Piaoxue, Silver Needle Piaoxue, Summer Ganlu Piaoxue, Chuxin Piaoxue, Maofeng Piaoxue, etc. According to its grade, fried flower tea can be divided into fried flower fragrance tea, fried flower special grade, fried flower first grade, fried flower second grade, etc. 5. Raw material requirements 5.1 Flowers Jasmine flowers should be fully developed and mature, with buds ready to bloom, full and plump, white in color and elastic. There should be no phenomenon of overcooking or burning the flowers, no pollution, and no impurities. The net content of the flowers is usually calculated based on 75% of the weight of the raw flowers, and the impurities such as buds and pedicles account for 25% of the loss. 5.2 Tea leaves The tea leaves used for fried scented tea are dried after scenting, and can be roasted green or semi-roasted fried tea leaves through the roasting process. 6 Stir-frying process For detailed process flow, see Figure 2 , 7. Stir-frying technical requirements Each product name and grade should strictly control the heat (frying temperature), timing, quantity, and operation by designated personnel, and use a single pot for "stir-frying". 8 Important technical indicators of stir-frying 8.1 Tea leaves The tea leaves of each grade should be scented, dried and then go through the final process of removing the flowers and scenting before they can be fried together with the flowers. 8.2 Flower removal and maintenance Jasmine flowers should be manually or mechanically removed before 20:00 on the same day. The standard for flower removal is to keep 0.5mm to 1mm of flower pedicel close to the bud, to ensure that the bud is intact and pearl-shaped, without insects and impurities. After entering the factory, the removed flowers should be immediately spread thinly, ventilated and heat-dissipated, and the thickness of the spread flowers should be about 10cm for maintenance. The petals, flower residues and impurities of the removed flowers should be screened before 21:00. They can be scented before 22:00. 8.3 Scenting times and flower quantity For the scenting times and flower quantities for each grade of jasmine tea, please refer to Appendix B on page 13 of 19. 8.4 Mixing tea and flowers Spread the tea leaves and the tea leaves after scenting and drying separately, and mix them quickly and evenly before 21:00-22:00, which should be completed within half an hour. The scenting pile is 10cm-20cm high, and the temperature of the scenting pile is controlled between 28℃ and 33℃. The scenting time is 5h-10h. 8.5 Stir-frying equipment Use a 120-type tea withering machine to fry the tea leaves, so that the flowers and tea leaves are separated into two pieces under the action of high temperature and the turning of the drum. At the same time, the wet tea leaves quickly absorb the fragrance of the flowers, forming a fusion of the tea flavor and the fragrance of the flowers. 8.6 Stir-frying temperature Before adding the ingredients, people usually rely on experience to put their hands into the drum to test the pot temperature, and if there is a "burning feeling", it is the standard; or use a temperature controller to test, and when the drum wall temperature is controlled at 150℃~160℃, you can add the ingredients and stir-fry. 8.7 Quantitative Stir-frying Control the amount of material added according to the grade of each product. Use a 120-type tea withering machine for each frying as one pot. For special scented tea, control the amount of material added to 8kg to 10kg per pot. For graded scented tea, control the amount of material added to 15kg to 20kg per pot. 8.8 Stir-fried flavor It is determined according to the aroma type required for each grade of fried product: light aroma type, tender and ripe aroma type, ripe aroma type, and millet aroma type. 8.9 Stir-frying time The frying time should be from 3:00 a.m. to 8:00 a.m. The scented tea fried before 3:00 a.m. will have a raw floral aroma, while the dried flowers fried after 8:00 a.m. will easily turn yellow, the scented tea will have low freshness and an unpleasant taste. 8.10 Time to serve Determined by the grade of each product: the frying time of special scented tea is controlled within 12min ~ 14min from the time the materials are put into the pot, and the frying time of grade scented tea is controlled within 14min ~ 17min. The aroma and dryness of the tea and flowers in the pot should be checked continuously 1~2min before taking out of the pot. When the required aroma and dryness are reached, take it out of the pot immediately and spread it thinly quickly to dissipate heat. 8.11 Moisture content The moisture content of finished scented tea should be controlled according to the aroma required by each grade: the moisture content of special scented tea after frying should be controlled at 6.0% to 6.5%, and the moisture content of grade scented tea after frying should be controlled at 6.5% to 7.0%. If the moisture content of finished scented tea exceeds 7.0%, the dry tea will easily change its taste and the flower stems will turn yellow. 8.12 Cool the finished product The fried tea should be spread out thinly immediately after being taken out of the pan. After being cooled for 15 to 20 minutes, the tea leaves can be sieved and packed when their temperature is close to room temperature. 8.13 Screening After cooling, sift the roasted scented tea to remove the ash and fine powder to avoid burnt smell, ensuring that the finished tea is fresh and pure. 8.14 Uniform stacking and packing The finished tea after screening should be turned over and piled evenly, and the tea leaves and dried flowers should be evenly distributed, with the same quality from top to bottom, so that they can be packed evenly. The net content should comply with the provisions of the "Measurement Supervision and Management Measures for Quantitative Packaged Goods", and the packaging should comply with the provisions of GH / T1070. 8.15 Finished products are put into storage After the finished products are packed, they should be promptly transported to the tea cold storage for storage, and the temperature in the storage should be maintained at 0℃~2℃ all year round. 9. Quality Management 9.1 The hygiene management and quality safety control of the processing process shall comply with the provisions of GB14881, and no additives shall be used. 9.2 A quality and safety traceability management system should be established. Raw material acceptance, processing and key control points should have corresponding records, and the record retention period shall not be less than two years. 9.3 Physical standard samples should be established for each grade of product and replaced every 2 years. 9.4 The enterprise shall have an inspection room and inspection capabilities suitable for the factory inspection items, and inspect the products batch by batch according to the product standards. The factory inspection items include sensory quality, moisture, powder, dried flowers, net content, labeling, etc. 10 Marking, transportation and storage 10.1 Logo During the process of raw material acquisition, processing, storage, etc., each batch of semi-finished products and finished products should be assigned a processing batch number or serial number and properly labeled to ensure that the final product is traceable. The product logo and label should comply with the "Decision of the General Administration of Quality Supervision, Inspection and Quarantine on Amending the Regulations on Food Labeling Management" and GB 7718. 10.2 Transportation The means of transport should be clean, dry, odorless and pollution-free. Measures should be taken to prevent rain, moisture and exposure during transportation. It should not be mixed or transported with toxic, harmful, odorous and easily contaminated items. 10.3 Storage Storage should comply with the requirements of GB / T 30375. Continue with 6 frying process Continuing from 8.3 scenting times and flower quantity BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 :It is the process flow chart of frying jasmine tea Figure 2 :It is the frying process flow chart Figure 3 : This is a chart of the scenting times and flower quantities of each grade of jasmine tea Figure 4 : The peak value of jasmine fragrance release at different time periods and the application scenario of jasmine tea defloration and scenting Figure 5 : This is the difference between the "Jasmine Fried Flower Tea" of the present invention and the traditional scented flower tea Figure 6 : This is the certificate of honor obtained by adopting the "Technical Standards for Jasmine Flower Roasting" and "Detailed Process Flow for Jasmine Tea Roasting"

[0013] The invention provides an innovative process for making "jasmine fried flower tea", which solves the problems in the background technology that the production process of scented flower tea is complicated and cumbersome, and the tea is not resistant to brewing, loses its aroma quickly, and its tea soup color turns yellow easily, and the taste is not good.

[0014] Papers and articles published during the development and innovation of the jasmine fried flower tea of ​​the present invention Only provide the certification materials of the past five years: see the attachment, 4 copies, 24 pages "Jasmine Picking Standards" Page 2 March 20, 2010 Men are like tea, women are like flowers, 6 pages, May 29, 2019 "Jasmine picking specifications and quality standards" 6 pages 2020 4 pages 28 "Application Form for Tea Masters Recommended by National Tea Craftsmen and Figures" 10 pages April 16, 2022 "Challenges, Opportunities and Countermeasures Faced by the Tea Industry after Joining the WTO", Collection of Essays from the First Wu Jue Agricultural Tea Thought Cultural Competition for Young and Middle-aged People, May 2002, pp. 113-117 "The World's First Fresh Tea Bud Picture", Yunnan Tea, June 2003, Issue 2, Total Issue 118, Pages 45-46 "New Concepts in Tea Marketing", Proceedings of the 21st Century China Tea Economy Forum, November 2003, pp. 269-273 "The Tea-flavored Life of Laid-off Workers", "Tea Information" Semi-monthly, Issue 14, July 2004, Total Issue 103, Pages 22-23 "Quality Specifications of Jasmine Flowers", Sichuan Tea Quarterly, Vol. 1, No. 1, 2005, pp. 36-37 "Drinking Tea and Health" "Chinese Tea People" Quarterly 2006 Issue 2, Issue 32, Page 47 "The mechanism of fragrance release of isolated jasmine and its innovative use", Proceedings of the 9th International Tea Culture Research Conference and the 3rd Laoshan International Tea Culture Festival, May 2006, pp. 488-490 "Mechanism of aroma release of isolated jasmine and its innovative application", Shanghai Tea Industry, No. 2, 2006, No. 93, pp. 22-23 "The 7th International Famous Tea Competition and International Tea Symposium was held in South Korea", Tea World, Issue 11, October 2008, Issue 323, Page 45 "The taste of tea in life, bitter first and sweet later", "Tea Expo", Issue 1, January 2011, Issue 93, Pages 62-63 "Tea is like a flower to men and women", "Sichuan Tea Industry", 2012, No. 1-2, Volume 8, No. 28-29, Pages 53-54.

Claims

1.

1. Jasmine tea frying process The jasmine tea frying process is shown in Figure 1. 2.

2. Important technical indicators of stir-frying 8 Important technical indicators of stir-frying 8.1 Tea leaves The tea leaves of each grade should be scented, dried and then go through the final process of removing the flowers and scenting before they can be fried together with the flowers. 8.2 Flower removal and maintenance Jasmine flowers should be manually or mechanically removed before 20:00 on the same day. The standard for flower removal is to keep 0.05mm to 1mm of flower pedicel close to the bud, to ensure that the bud is intact, free of insects and impurities. After entering the factory, the flowers should be spread out immediately for ventilation and heat dissipation. The thickness of the flowers should be about 10cm for maintenance. The green buds, petals, flower pedicels and impurities of the flowers should be screened out before 21:

00. They can be scented before 22:

00. 8.3 Scenting times and flower quantity Please refer to Appendix B for the scenting times and flower quantities for each grade of jasmine tea. 8.4 Tea and flower mix The tea leaves and the tea flowers after scenting are spread out separately and mixed quickly and evenly between 21:00 and 22:00, which should be completed within half an hour. The height of the scenting pile is 10cm to 20cm, and the temperature of the scenting pile is controlled between 28℃ and 33℃. The scenting time is 5h to 10h. 8.5 Stir-frying equipment Use a 120-type tea withering machine to fry the tea leaves, so that the flowers and tea leaves are separated into two pieces under the action of high temperature and the turning of the drum. At the same time, the wet tea leaves quickly absorb the fragrance of the flowers, forming a fusion of the tea flavor and the fragrance of the flowers. 8.6 Stir-frying temperature Before adding materials, people usually rely on experience to put their hands into the drum to test the pot temperature, and if there is a "burning feeling", it is the standard; or use a temperature controller to test, and when the drum wall temperature is controlled at 150℃~160℃, you can add materials and stir-fry. 8.7 Quantitative Stir-frying Control the amount of material added according to the grade of each product. Use a 120-type tea withering machine for each frying session as one pot. For special scented tea, control the amount of material added to each pot to 8kg to 10kg, and for graded scented tea, control the amount of material added to each pot to 15kg to 20kg. 8.8 Stir-fried flavor It is determined according to the aroma type required for each grade of fried product: light aroma type, tender and ripe aroma type, ripe aroma type, and millet aroma type. 8.9 Stir-frying time The frying time should be from 3:00 a.m. to 8:00 a.m. The scented tea fried before 3:00 a.m. will have a raw floral aroma, while the dried flowers fried after 8:00 a.m. will easily turn yellow, the scented tea will have low freshness and an unpleasant taste. 8.10 Time to serve Determined by the grade of each product: the frying time of special scented tea is controlled within 12min ~ 14min from the time the materials are put into the pot, and the frying time of grade scented tea is controlled within 14min ~ 17min. The aroma and dryness of the tea and flowers in the pot should be checked continuously 1~2min before taking out of the pot. When the required aroma and dryness are reached, take it out of the pot immediately and spread it thinly quickly to dissipate heat. 8.11 Moisture content The moisture content of finished scented tea should be controlled according to the aroma required by each grade: the moisture content of special scented tea after frying should be controlled at 6.0% to 6.5%, and the moisture content of grade scented tea after frying should be controlled at 6.5% to 7.0%. If the moisture content of finished scented tea exceeds 7.0%, the dry tea will easily change its taste and the flower stems will turn yellow. 8.12 Cool the finished product The fried tea should be spread out thinly immediately after being taken out of the pan. After being cooled for 15 to 20 minutes, the tea leaves can be sieved and packed when their temperature is close to room temperature. 8.13 Screening After cooling, sift the roasted scented tea to remove the ash and fine powder to avoid burnt smell, ensuring that the finished tea is fresh and pure. 8.14 Uniform stacking and packing The finished tea after screening should be turned over and piled evenly, and the tea leaves and dried flowers should be evenly distributed, with the same quality from top to bottom, so that they can be packed evenly. The net content should comply with the provisions of the "Measurement Supervision and Management Measures for Quantitative Packaged Goods", and the packaging should comply with the provisions of GH / T1070. 8.15 Finished products are put into storage After the finished products are packed, they should be promptly transported to the tea cold storage for storage, and the temperature in the storage should be maintained at 0℃~2℃ all year round.

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