Production process of compound type raspberry tea

Abstract

The invention provides a production process of compound type raspberry tea, and relates to the technical field of raspberry tea processing. The production process of the compound type raspberry tea mainly comprises the following steps: performing microwave fixation treatment on tender stems and leaves of ampelopsis grossedentata, and rolling by using a rolling machine to obtain first rolled leaves; the method comprises the following steps: freezing tender stems and leaves of ampelopsis grossedentata at low temperature, unfreezing at proper temperature, carrying out heat treatment fixation, lightly kneading, fermenting, boosting and standing to obtain fermented leaves; and performing compound ultraviolet treatment on the first rolled leaves and the fermented leaves, baking, and performing variable-temperature aroma extraction under a nitrogen condition. The preparation method overcomes the defects in the prior art, effectively ensures the nutritional ingredients of the raspberry tea, improves the flavor and taste of the raspberry tea, and comprehensively improves the market value of the raspberry tea.

Description

Technical Field

[0001] The invention relates to the technical field of berry tea processing, and in particular to a production process of composite berry tea. Background Art

[0002] Berry tea, also known as rattan tea, sweet tea, and white tea, is a unique substitute tea for food and medicine in my country. It is made from the young stems and leaves of the genus Agaricus of the family Vitaceae. The surface is covered with white frost, and it tastes slightly bitter at first, but has a distinct sweet aftertaste. It is a common drink for ethnic minorities such as the Tujia, Miao, and Yao.

[0003] Berry tea has the effects of antibacterial and anti-inflammatory, clearing away heat and relieving summer heat, lowering blood sugar, lowering blood lipids, regulating immunity, anti-tumor, improving memory, and improving sleep. It is a health-care tea with significant effects. However, due to the relatively strong overall flavor of berry tea, it is not as refreshing as green tea, nor as heavy as black tea, and is accompanied by a special green smell. The overall taste and mouthfeel are relatively peculiar, and the palatability is poor for most people, which limits its market growth.

[0004] In the prior art, in order to eliminate the special green smell of berry tea, it often undergoes multiple deep processing. However, deep processing will also cause the loss of nutrients in the berry tea and reduce the sweet flavor of the berry tea to a certain extent. Therefore, how to ensure the health function of berry tea while further improving the flavor and taste of berry tea on this basis is the main research direction of its processing technology. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a production process for a composite berry tea, which effectively ensures the nutritional components of the berry tea, while improving the flavor and taste of the berry tea, thereby comprehensively improving the market value of the berry tea.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions: A production process of composite berry tea, the production process comprising the following steps: S1. Fixing: Pick fresh young stems and leaves of Ampelopsis glauca, take out some of them and place them in a microwave oven at 100-120℃ for 30-50s, then place them in a fixing machine for fixing until the leaves become soft, and obtain the first fixed leaves for use; the other part is frozen at a temperature of -15℃--18℃ for 1-2h, then taken out and treated at a temperature of 45-60℃ until the water content is 60%-70%, and obtain the second fixed leaves for use; S2, rolling: the first fixed green leaves are placed in a rolling machine for rolling for 1-2 minutes, then the blocks are unblocked and air-dried to obtain the first rolled leaves for use; the second fixed green leaves are gently rolled in a rolling machine for 20-30 minutes, then sealed and left to stand for 3-5 hours to obtain the second rolled leaves for use; S3, fermentation: placing the second rolled leaves in a fermentation machine for fermentation, filling with nitrogen to increase the pressure to 0.4-0.6MPa after the fermentation is completed, and standing for 30-40 minutes to obtain the fermented leaves for use; S4, compounding: the fermented leaves and the first rolled leaves are mixed evenly in a mass ratio of 1:3-5, and then spread evenly, and then treated with ultraviolet irradiation for 30-40 minutes to obtain compound leaves for use; S5, baking: placing the composite leaves in an oven and baking at 110-120° C., then taking them out to obtain baked leaves for later use; S6. Flavor enhancement: Place the roasted leaves in a sealed oven, replace the air in the oven with nitrogen, then adjust the temperature at 40-50°C, 70-80°C, and 30-40°C in sequence for 30-40 minutes each to obtain a composite berry tea.

[0007] Preferably, in the step S1, the air outlet temperature during the fixing process in the fixing machine is 150-160° C., and the fixing time is 3-5 min.

[0008] Preferably, the temperature of the first withering leaf rolling treatment in step S2 is 20-25°C.

[0009] Preferably, in step S2, the temperature of the second withered leaves when gently kneading is 30-40°C, and the temperature of the sealed and stationary leaves is 30-40°C.

[0010] Preferably, the fermentation treatment in step S3 is carried out at a temperature of 35-40° C., a humidity of 85%-90%, and a time of 16-20 hours.

[0011] Preferably, the wavelength of ultraviolet irradiation in step S4 is 200-300nm, and the intensity is 80-90μW / cm 2 .

[0012] Preferably, before baking in step S5, the oven is preheated to above 90° C. before the composite leaves are placed in the oven.

[0013] Preferably, the moisture content of the roasted leaves obtained in step S5 is 10%-12%.

[0014] Preferably, the water content of the composite berry tea in step S6 is ≤7%.

[0015] Preferably, the composite berry tea obtained in step S6 needs to be sealed and stored in a dry environment.

[0016] The present invention provides a production process of composite berry tea, which has the following advantages over the prior art: The invention adopts two methods to process the picked young stems and leaves of Agave viticola var. gracile, and then bake to enhance the aroma to obtain a composite berry tea. The stems and leaves are subjected to microwave pretreatment, then withered, and then rolled for a short time, so that the overall flavor of the stems and leaves is relatively refreshing and the nutritional components of the berry tea can be retained to a large extent. The stems and leaves obtained by low-temperature freezing, then thawing, withered, gently rolling, sealing and pressurized fermentation have a mellower overall flavor. The composite flavor of the two is more palatable and can effectively prevent the loss of nutritional components of the berry tea. The subsequent temperature-variable aroma-enhancing treatment under nitrogen protection can effectively remove the green smell of the berry tea, and comprehensively improve the taste and flavor of the berry tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a schematic diagram of the berry tea brewing conditions of Example 1 and Comparative Example 4 of the present invention, wherein the left side is the berry tea brewing of Comparative Example 4, and the right side is the berry tea brewing of Example 1; Figure 2 The berry tea leaves of Example 1 and Comparative Example 4 of the present invention are taken out after brewing for 5 minutes, wherein the left side is the berry tea leaves of Comparative Example 4, and the right side is the berry tea leaves of Example 1; Figure 3 It is a schematic diagram of the tea soup after brewing the berry tea of ​​Example 1 and Comparative Example 4 of the present invention, wherein the left side is the berry tea soup of Comparative Example 4, and the right side is the berry tea soup of Example 1. DETAILED DESCRIPTION

[0018] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution is clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] Embodiment 1: Preparation of compound berry tea: (1) Pick fresh young stems and leaves of Agave sphenanthera, take out some of them and place them in a 110°C microwave oven for 40 seconds, then place them in a fixing machine, set the outlet temperature to 150-160°C, and fix the leaves for 4 minutes until the leaves become soft, and obtain the first fixing leaves for use; place the other part in a refrigerator at -16°C for 2 hours, then take out and fix them at 50°C until the water content is 60%-70%, and obtain the second fixing leaves for use; (2) The first withered green leaves are placed in a rolling machine and rolled at 20-25°C for 2 minutes, then the blocks are unrolled and air-dried to obtain the first rolled leaves for use; the second withered green leaves are gently rolled in a rolling machine at 35±5°C without pressure for 25 minutes, then sealed and left to stand at 35±5°C for 4 hours to obtain the second rolled leaves for use; (3) placing the second rolled leaves in a fermentation machine at a temperature of 35-40°C and a relative humidity of 85%-90% for fermentation for 18 hours, and after the fermentation is completed, filling with nitrogen to increase the pressure to 0.5 MPa, and letting it stand for 35 minutes to obtain the fermented leaves for use; (4) The fermented leaves and the first rolled leaves were mixed evenly in a mass ratio of 1:4 and spread evenly. Then, the mixture was heated to 254 nm with an intensity of 85 μW / cm 2 Treat with ultraviolet light for 35 minutes to obtain the composite leaves for use; (5) Place the above composite leaves in a preheated oven at 100°C, raise the temperature to 115±5°C and bake until the moisture content is 10%-12%, then take out and obtain the baked leaves for use; (6) Place the roasted leaves in a sealed oven, replace the air in the oven with nitrogen, and then adjust the temperature to 45±5℃, 75±5℃, and 35±5℃ for 35 minutes each to obtain a composite berry tea with a moisture content of ≤7%. Seal and store it in a dry place.

[0020] Comparative Example 1: Preparation of compound berry tea: (1) Pick fresh young stems and leaves of Ampelopsis glauca, take out some of them and place them in a microwave oven at 110°C for 40 seconds, then place them in a fixing machine, set the outlet temperature to 150-160°C, and fix the leaves for 4 minutes until the leaves become soft, and obtain the first fixing leaves for use; place the other part at 50°C until the water content is 60%-70%, and obtain the second fixing leaves for use; Steps (2) to (6) are the same as in Example 1.

[0021] Comparative Example 2: Preparation of compound berry tea: Steps (1)-(2) are the same as in Example 1; (3) placing the second rolled leaves in a fermentation machine at a temperature of 35-40° C. and a relative humidity of 85%-90% for fermentation for 18 hours to obtain the fermented leaves for later use; (4) mixing the fermented leaves and the first rolled leaves in a mass ratio of 1:4 and spreading them evenly to obtain composite leaves for later use; (5) Place the composite leaves in a preheated oven at 100°C, raise the temperature to 115±5°C, and bake until the moisture content is 12%, then take out the leaves and set them aside; (6) Place the roasted leaves in a sealed oven, replace the air in the oven with nitrogen, and then adjust the temperature to 45±5℃, 75±5℃, and 35±5℃ for 35 minutes each to obtain a composite berry tea with a moisture content of ≤7%. Seal and store it in a dry place.

[0022] Comparative Example 3: Preparation of compound berry tea: Steps (1) to (5) are the same as in Example 1; (6) Place the roasted leaves in an oven, and then adjust the temperature to 45±5℃, 75±5℃, and 35±5℃ for 35 minutes each, to obtain a composite berry tea with a moisture content of ≤7%, which is then sealed and stored in a dry place.

[0023] Comparative Example 4: Preparation of berry tea: (1) Pick fresh young stems and leaves of Ampelopsis glauca, place them in a microwave oven at 110°C for 40 seconds, and then place them in a fixing machine with the outlet temperature set at 150-160°C and the fixing time set at 4 minutes until the leaves become soft. The fixed leaves are then set aside. (2) placing the above-mentioned withered leaves in a rolling machine and rolling them at a temperature of 20-25°C for 2 minutes, then breaking them into pieces and spreading them out to dry, and obtaining the rolled leaves for use; (3) Spread the rolled leaves flat and then use a wavelength of 254nm and an intensity of 85μW / cm 2 Treat with UV light for 35 min and set aside; (4) placing the rolled leaves after ultraviolet irradiation in a preheated oven at 100°C, raising the temperature to 115±5°C and baking until the moisture content is 12%, then taking out the leaves to be baked for later use; (5) Place the roasted leaves in a sealed oven and replace the air in the oven with nitrogen. Then adjust the temperature to 45±5℃, 75±5℃, and 35±5℃ for 35 minutes each to obtain a composite berry tea with a moisture content of ≤7%. Seal and store it in a dry place.

[0024] Comparative Example 5: Preparation of berry tea: (1) Pick fresh young stems and leaves of Ampelopsis grossedentata, place them in a refrigerator at -16°C for 2 hours, then take them out and treat them at 50°C until the water content is 60%-70%, and then use them as withered leaves; (2) knead the above-mentioned withered leaves in a rolling machine at 35±5°C without pressure for 25 minutes, and then seal and let stand at 35±5°C for 4 hours to obtain rolled leaves for use; (3) placing the rolled leaves in a fermentation machine at a temperature of 35-40°C and a relative humidity of 85%-90% for fermentation for 18 hours, and after the fermentation is completed, filling with nitrogen to increase the pressure to 0.5 MPa, and letting it stand for 35 minutes to obtain the fermented leaves for use; (4) Spread the fermented leaves flat and then use a wavelength of 254nm and an intensity of 85μW / cm 2 Treat with UV light for 35 min and set aside; (5) placing the fermented leaves after UV irradiation in a preheated oven at 100°C, raising the temperature to 115±5°C and baking until the moisture content is 10%, then taking out the leaves and setting them aside; (6) Place the roasted leaves in a sealed oven, replace the air in the oven with nitrogen, and then adjust the temperature to 45±5℃, 75±5℃, and 35±5℃ for 35 minutes each to obtain a composite berry tea with a moisture content of ≤7%. Seal and store it in a dry place.

[0025] Detection: 1. The content of each component in the extract of the berry tea prepared in Example 1 and Comparative Examples 1-5 was detected. The specific detection method is as follows: (1) The determination of water extracts shall be carried out in accordance with GB / T 8305-2013 “Determination of water extracts of tea”; (2) Soluble sugars were detected using the anthrone-sulfuric acid colorimetric method; (3) The free amino acid content is tested according to the method of GB / T 8314-2013 "Determination of the total amount of free amino acids in tea"; (4) Dihydromyricetin (DMY, the main functional substance of berry tea) was determined by HPLC analysis: Welchrom C 18 Chromatographic column (250 mm×4.6 mm, 5 μm), flow rate 1 mL / min, column temperature 30℃, injection volume 10 μL, detection wavelength 292 nm. Mobile phase A was methanol-acetonitrile solution (95∶5, V / V), mobile phase B was 0.2% phosphoric acid solution, gradient elution conditions: 0.01 min, 15% A, 85% B; 0.01-25 min, 60% A, 40% B; 25-27 min, 15% A, 85% B; 27-37 min, 15% A, 85% B.

[0026] The specific test results are shown in Table 1 below: Table 1

[0027] It can be seen from the above table that the content of DMY in Example 1 and Comparative Example 4 is the highest, and the relative contents of water extracts, soluble sugars and other substances are better.

[0028] 2. The berry teas prepared in Example 1 and Comparative Examples 1-5 were subjected to sensory evaluation, and the specific sensory evaluation standards are shown in Table 2 below: Table 2

[0029] Take 2-3g of berry tea from each group and add 350mL of boiling water to soak for 5min to observe the condition of the tea leaves, then take out the tea leaves and select 10 people to conduct sensory evaluation and scoring. The specific results are shown in Table 3 below: Table 3

[0030] From Table 3 above, it can be seen that the composite berry tea prepared in Example 1 has a higher sensory evaluation, among which the taste and aroma scores are particularly outstanding. In addition, the brewing conditions of the berry tea in Example 1 and Comparative Example 4 are as follows: Figure 1 As shown, the leaves of the berry tea in Example 1 are relatively stretched when brewing ( Figure 1 Right), the leaves of comparative example 4 berry tea have poor stretchability during brewing ( Figure 1 Left); Specifically, the tea leaves are taken out after brewing berry tea for 5 minutes. Figure 2 As shown, the leaves of the berry tea of ​​Example 1 are basically stretched out after brewing, and the edges are basically not curled ( Figure 2 Right), while the tea leaves of Comparative Example 4 still have a high degree of curling after brewing; in addition, the tea soups of Example 1 and Comparative Example 4 are not much different ( Figure 3 ), and the sediment in the soup base of the two is also slightly different.

[0031] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate from the essence of the corresponding technical solutions and do not deviate from the route and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A production process of composite berry tea, characterized in that: The production process comprises the following steps: S1. Fixing: Pick fresh young stems and leaves of Agave sphenanthera, take out some of them and place them in a microwave oven at 100-120℃ for 30-50s, then place them in a fixing machine for fixing until the leaves become soft, and obtain the first fixed leaves for use; the other part is frozen at -15℃--18℃ for 1-2h, taken out and treated at 45-60℃ until the water content is 60%-70%, and obtain the second fixed leaves for use; S2, rolling: the first fixed green leaves are placed in a rolling machine for rolling for 1-2 minutes, then the blocks are unblocked and air-dried to obtain the first rolled leaves for use; the second fixed green leaves are gently rolled in a rolling machine for 20-30 minutes, then sealed and left to stand for 3-5 hours to obtain the second rolled leaves for use; S3, fermentation: placing the second rolled leaves in a fermentation machine for fermentation, filling with nitrogen to increase the pressure to 0.4-0.6MPa after the fermentation is completed, and standing for 30-40min to obtain the fermented leaves for use; S4, compounding: the fermented leaves and the first rolled leaves are mixed evenly in a mass ratio of 1:3-5, and then spread evenly, and then treated with ultraviolet irradiation for 30-40 minutes to obtain compound leaves for use; S5, baking: placing the composite leaves in an oven and baking at 110-120° C., then taking them out to obtain baked leaves for later use; S6. Flavor enhancement: Place the roasted leaves in a sealed oven, replace the air in the oven with nitrogen, then adjust the temperature at 40-50°C, 70-80°C, and 30-40°C in sequence for 30-40 minutes each to obtain a composite berry tea.

2. The production process of a composite berry tea according to claim 1, characterized in that: In the step S1, the air outlet temperature during the fixing process in the fixing machine is 150-160° C., and the fixing time is 3-5 minutes.

3. The production process of a composite berry tea according to claim 1, characterized in that: The temperature of the first withering leaf rolling treatment in step S2 is 20-25°C.

4. The production process of a composite berry tea according to claim 1, characterized in that: In the step S2, the temperature of the second withered leaves when gently kneading is 30-40°C, and the temperature of the sealed and stationary leaves is 30-40°C.

5. The production process of a composite berry tea according to claim 1, characterized in that: The temperature of the fermentation treatment in step S3 is 35-40° C., the humidity is 85%-90%, and the time is 16-20 hours.

6. The production process of a composite berry tea according to claim 1, characterized in that: The wavelength of the ultraviolet irradiation in step S4 is 200-300 nm, and the intensity is 80-90 μW / cm 2 .

7. The production process of a composite berry tea according to claim 1, characterized in that: Before baking in step S5, the oven is preheated to above 90° C. and then the composite leaves are placed in the oven.

8. The production process of a composite berry tea according to claim 1, characterized in that: The moisture content of the roasted leaves obtained in step S5 is 10%-12%.

9. The production process of a composite berry tea according to claim 1, characterized in that: The water content of the composite berry tea in step S6 is ≤7%.

10. The production process of a composite berry tea according to claim 1, characterized in that: The composite berry tea obtained in step S6 needs to be sealed and stored in a dry environment.

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