A kind of agarwood fruit tea and preparation method thereof

Abstract

The invention discloses an agarwood fruit tea and a preparation method thereof, and relates to the technical field of agarwood tea. Agarwood tea is filled into the inner cavity of citrus peel, and the agarwood fruit tea is prepared by microwave withering, rolling, soaking in water and freeze drying. The agarwood fruit tea has a combined flavor of agarwood and citrus fruit, good color, strong fragrance, mellow and lasting fragrance, mellow taste without astringency, and high nutritional value.

Description

Technical Field

[0001] The invention relates to the technical field of agarwood tea, and in particular to agarwood fruit tea and a preparation method thereof. Background Art

[0002] After being damaged by human or non-human factors, the plant agarwood will repair itself, producing special resins in the process, which condense to form agarwood. Agarwood has soothing, anti-inflammatory, and antioxidant effects, and has been widely used in perfume, cosmetics, food, and medicine. Even if it is produced by artificial agarwood, it is still relatively scarce. Compared with agarwood, agarwood leaves are easier to obtain. There are also some agarwood teas made from agarwood leaves on the market, but most of them have a single flavor, a poor taste, and poor color. Summary of the invention

[0003] In view of the defects of the above-mentioned prior art, one of the objects of the present invention is to provide an agarwood fruit tea, which not only has the combined flavor of agarwood and citrus fruit, but also has multiple active ingredients and has certain effects of helping sleep, anti-inflammatory, invigorating qi and invigorating essence; the second object of the present invention is to provide a method for preparing agarwood fruit tea, which adopts a specific preparation process to combine agarwood and citrus fruit, which can effectively remove the astringency of agarwood fruit tea and retain the color of tea leaves.

[0004] One of the purposes of the present invention is achieved by the following technical solution:

[0005] A kind of agarwood fruit tea, the agarwood tea is filled into the inner cavity of citrus peel, the agarwood tea comprises agarwood leaf tea and agarwood extract powder, the agarwood leaf tea is prepared with agarwood leaves as raw materials, the agarwood extract powder is prepared with agarwood and agarwood extract as raw materials and then subjected to vacuum freeze drying, and the citrus peel is prepared by digging out the pulp of small green citrus.

[0006] Preferably, the agarwood tea also includes green citrus pulp, and the green citrus pulp, the agarwood leaf tea and the agarwood extract powder are evenly mixed in the inner cavity of the citrus peel.

[0007] Agarwood extract can be obtained by extracting agarwood by steam distillation or supercritical extraction. Agarwood extract powder is obtained by vacuum freeze-drying agarwood extract and agarwood. Agarwood extract powder can fully retain the functional ingredients in agarwood, while limiting the volatilization of the ingredients, and can ensure its sleep, anti-inflammatory and antioxidant functions. However, due to the preciousness of agarwood, agarwood leaves are used as the main raw material for tea. Compared with agarwood, agarwood leaves are abundant and easier to obtain. At the same time, agarwood leaves contain functional ingredients such as polysaccharides, amino acids, flavonoids, glycosides and phenols, so they have antioxidant, lipid-lowering, blood sugar-lowering, blood pressure-lowering and other effects. In addition, agarwood leaves contain aromatic ingredients and also have certain aroma ingredients, which help to relax the body and mind and relieve emotions. Agarwood leaves, agarwood and green citrus pulp are combined to prepare agarwood fruit tea, which makes the agarwood fruit tea have a more layered taste and a richer taste.

[0008] The second object of the present invention is achieved by adopting the following technical solution:

[0009] A method for preparing agarwood fruit tea comprises the following steps: 1) screening fresh small green tangerines, washing, opening and taking out the pulp to obtain tangerine peels, and spreading the tangerine peels to dry at room temperature; 2) washing and spreading out fresh agarwood leaves; 3) beating the taken out small green tangerine pulps into juice, and spraying the juice on the agarwood leaves washed in step 2); 4) sequentially performing withering, cooling, rolling, soaking in water, and freeze-drying treatments on the agarwood leaves after the airing; 5) during the rolling process of step 4), sprinkling agarwood extract powder on the agarwood leaves; 6) filling the mixture of the agarwood extract powder and the agarwood leaves into the inner cavity of the tangerine peels, and finally obtaining the agarwood fruit tea.

[0010] The pulp of the small green orange is rich in vitamin C, citric acid and soluble solids. Vitamin C is easily soluble in water and can participate in the body's complex metabolic process, promote growth and enhance resistance to disease, and can be used as a nutritional supplement and antioxidant. Citric acid is easily soluble in water and is an edible acid that can promote appetite and enhance normal metabolism in the body. Spray the small green orange juice on fresh agarwood leaves. The vitamin C and citric acid in the juice, as acidic antioxidants and acidity regulators, can reduce the large-scale destruction of chlorophyll in the agarwood leaves and the oxidation of flavonoids during tea making, which can keep the agarwood leaves green and ensure the color of the dry tea of ​​agarwood fruit tea.

[0011] Small green mandarin orange juice can add a certain flavor to agarwood tea. At the same time, since the small green mandarin orange juice is sprayed on fresh agarwood leaves, the amount of juice added is small, so the sour taste is weaker and the impact on the taste of the tea is small.

[0012] Preferably, during step 1), the citrus peel is spread out to dry until its mass decreases by 8-10%, and the main loss of the citrus peel is water. At this time, the citrus peel will not produce juice on its own without squeezing, and has a certain degree of dryness, which is easier to store and transport. In addition, the citrus peel still contains a certain amount of water, which is beneficial to the subsequent freeze-drying process; during step 2), the agarwood leaves are spread out to dry until the leaves begin to shrink. At this time, the water in the agarwood leaves has been lost in large quantities, and the leaves shrink, which can increase the toughness of the agarwood leaves, make it difficult to produce juice during the withering, and avoid loss of components.

[0013] Preferably, in step 3), the spraying mass of the juice is 0.5-1 times the mass of the fresh agarwood leaves. Although the small green mandarin orange juice is rich in vitamin C and citric acid, the juice is still mainly composed of water. Spraying the juice on the fresh agarwood leaves facilitates the evaporation of water in the juice.

[0014] Preferably, in step 4), the killing treatment is microwave killing, the killing temperature is 150-170°C, and the killing time is 1-2 minutes. Rapid killing at high temperature can remove the activity of enzymes, and high temperature can stimulate the aroma of agarwood leaves.

[0015] Preferably, in step 4), a rolling machine is used for rolling, first rolling for 15-18 minutes under air pressure, then rolling for 10-12 minutes under light pressure, and then rolling for another 5-10 minutes under air pressure. The rolling time is controlled to ensure the color of the tea leaves.

[0016] Preferably, after the kneading treatment and before the water soaking, a deblocking and screening treatment is also included.

[0017] Preferably, during step 4), at room temperature, the rolled agarwood leaves are added to water containing 35-40% of the weight of the agarwood leaves and soaked for 1 hour, and then the agarwood leaves and the soaking water are frozen at -20°C for 20 hours, and then subjected to vacuum freeze-drying treatment.

[0018] Soaking in water can make active ingredients such as flavonoids and glycosides overflow from the agarwood leaves, and then adhere to the surface of the agarwood leaves after freeze drying. Compared with traditional high-temperature aroma extraction, freeze drying can effectively retain these active ingredients and avoid high temperature damage to the active ingredients. At the same time, during vacuum freeze drying, the tea leaves do not need to be exposed to air, so it is beneficial to maintain the color of the dry tea and reduce the astringency of a brew. In addition, although the vacuum freeze drying process is not as fragrant as the high-temperature process, the agarwood tea contains a certain amount of agarwood extract, which can further enhance the aroma of the agarwood tea.

[0019] Preferably, during the kneading process of step 4), agarwood extract powder is sprinkled on the agarwood leaves, and the mass ratio of agarwood extract powder to agarwood leaves is 1: (30-35); the mixture of agarwood extract powder and agarwood leaves is added to 35-40% of the weight of the agarwood leaves in water and soaked for 1 hour, and then loaded into the inner cavity of citrus peel, frozen at -20°C for 20 hours, and then subjected to vacuum freeze-drying treatment to finally obtain agarwood fruit tea.

[0020] The tangerine peel and agarwood tea are vacuum freeze-dried together, making it easier to pack the agarwood tea into the tangerine peel before drying. Further drying of the tangerine peel makes the tangerine peel and agarwood tea more closely connected, making them less likely to disperse during packaging.

[0021] The beneficial effects of the present invention are:

[0022] The agarwood fruit tea of ​​the present invention has a combined flavor of agarwood and citrus fruit, has good color, strong fragrance, mellow and lasting fragrance, mellow taste without astringency, and has high nutritional value. The agarwood fruit tea of ​​the present invention is prepared by microwave withering, rolling, soaking in water, freeze drying and other processes, can better preserve the color of tea leaves and the nutrients in the tea leaves, and at the same time fully utilizes citrus fruit pulp, enriches the taste of the tea leaves, and further maintains the color of the tea leaves. DETAILED DESCRIPTION

[0023] In order to make the technical problems, technical solutions and beneficial effects solved by the invention more clearly understood, the invention is further explained below.

[0024] Example 1

[0025] This embodiment provides an agarwood fruit tea, which is filled into the inner cavity of tangerine peel. The agarwood tea includes agarwood leaf tea, agarwood extract powder and dried green tangerine pulp.

[0026] The preparation method of agarwood fruit tea comprises the following steps: 1) screening fresh small green tangerines, washing, opening and taking out the pulp to obtain tangerine peels, and spreading the tangerine peels at room temperature to obtain tangerine peels with a mass reduction of 8-10%; 2) washing and spreading fresh agarwood leaves, beating the taken out small green tangerine pulp into juice, spraying the juice on the spread agarwood leaves, and spreading them to air, wherein the spraying mass of the juice is 0.5 times the mass of the fresh agarwood leaves; 3) subjecting the spread agarwood leaves to microwave sterilization treatment, wherein the sterilization temperature is 170°C, the sterilization time is 1min, and then cooling to room temperature; 4) using a rolling machine for rolling treatment, first rolling for 18min under air pressure, then rolling for 10min under light pressure, and then rolling for 5min under air pressure, and then performing a block deblocking and screening treatment; under air pressure, sprinkling agarwood extract powder on the agarwood leaves, wherein the mass ratio of the agarwood extract powder to the agarwood leaves is 1:30;

[0027] 5) At room temperature, the agarwood leaves obtained in step 4) are added to water with a content of 35% by weight of the agarwood leaves and soaked for 1 hour. The agarwood leaves are placed in the inner cavity of citrus peels and frozen at -20°C for 20 hours. The agarwood leaves are then subjected to vacuum freeze-drying to obtain agarwood fruit tea.

[0028] Example 2

[0029] This embodiment provides an agarwood fruit tea, which is filled into the inner cavity of tangerine peel. The agarwood tea includes agarwood leaf tea, agarwood extract powder and dried green tangerine pulp.

[0030] The preparation method of agarwood fruit tea comprises the following steps: 1) screening fresh small green tangerines, washing, opening and taking out the pulp to obtain tangerine peels, and spreading the tangerine peels at room temperature to obtain tangerine peels with a mass reduction of 8-10%; 2) washing and spreading fresh agarwood leaves, beating the taken out small green tangerine pulp into juice, spraying the juice on the spread agarwood leaves, and spreading them to air, wherein the spraying mass of the juice is 0.7 times the mass of the fresh agarwood leaves; 3) subjecting the spread agarwood leaves to microwave sterilization treatment, the sterilization temperature is 150°C, the sterilization time is 2 minutes, and then cooling to room temperature. Temperature; 4) using a rolling machine for rolling treatment, first rolling for 15 minutes under air pressure, then rolling for 11 minutes under light pressure, and then rolling for 7 minutes under air pressure, and then performing a block deblocking and screening treatment; under air pressure, sprinkling agarwood extract powder on agarwood leaves, the mass ratio of agarwood extract powder to agarwood leaves is 1:35; 5) at room temperature, adding the agarwood leaves obtained in step 4) into 40% water of the weight of the agarwood leaves and soaking for 1 hour, putting them into the inner cavity of citrus peel, freezing at -20°C for 20 hours, and then vacuum freeze-drying to obtain agarwood fruit tea.

[0031] Example 3

[0032] This embodiment provides an agarwood fruit tea, which is filled into the inner cavity of tangerine peel. The agarwood tea includes agarwood leaf tea, agarwood extract powder and dried green tangerine pulp.

[0033] The preparation method of agarwood fruit tea comprises the following steps: 1) screening fresh small green tangerines, washing, opening and taking out the pulp to obtain tangerine peels, and spreading the tangerine peels at room temperature to obtain tangerine peels with a mass reduction of 8-10%; 2) washing and spreading fresh agarwood leaves, beating the taken out small green tangerine pulp into juice, spraying the juice on the spread agarwood leaves, and spreading them to air, wherein the spraying mass of the juice is 1 times the mass of the fresh agarwood leaves; 3) subjecting the spread agarwood leaves to microwave sterilization treatment, wherein the sterilization temperature is 160°C, the sterilization time is 1 minute, and then cooling to room temperature ; 4) using a rolling machine to roll the leaves, first rolling for 16 minutes under air pressure, then rolling for 12 minutes under light pressure, and then rolling for 10 minutes under air pressure, and then performing a block deblocking and screening process; under air pressure, sprinkling the agarwood extract powder on the agarwood leaves, the mass ratio of the agarwood extract powder to the agarwood leaves is 1:32; 5) at room temperature, adding the agarwood leaves obtained in step 4) into 36% of the weight of the agarwood leaves in water and soaking them for 1 hour, putting them into the inner cavity of the citrus peel, freezing them at -20°C for 20 hours, and then subjecting them to a vacuum freeze-drying process to obtain agarwood fruit tea.

[0034] Comparative Example 1

[0035] The difference between this comparative example and Example 1 is that the agarwood fruit tea does not include green citrus pulp, and during the preparation process, the juice spraying process of step 2) is not included.

[0036] Comparative Example 2

[0037] The difference between this comparative example and Example 1 is that the agarwood fruit tea does not include agarwood extract powder, and during the preparation process, the agarwood extract powder addition process of step 5) is not included.

[0038] Comparative Example 3

[0039] The difference between this comparative example and Example 1 is that the agarwood fruit tea does not include agarwood extract powder and green citrus pulp, and during the preparation process, the agarwood extract powder addition process of step 5) is not included, nor is the juice spraying process of step 2).

[0040] Comparative Example 4

[0041] The difference between this comparative example and Example 1 is that: during the preparation process, step 5) is not included, but the agarwood leaves are stir-fried in an iron pan for 1 hour, and then placed in the inner cavity of the citrus peel after being cooled to room temperature to obtain agarwood fruit tea.

[0042] Comparative Example 5

[0043] The difference between this comparative example and Example 1 is that: in the preparation process, step 3) is not included, but the agarwood leaves after being spread out for drying are blanched in boiling water for 1 minute, and then dried and cooled to room temperature.

[0044] The preparation method of the agarwood extract powder in Examples 1-3 and Comparative Examples 1-5 comprises the following steps: crushing the dried agarwood and sieving through 60 mesh, subjecting the agarwood chips to three steam distillation extractions, mixing the agarwood chips and the three extracts to obtain a mixture of agarwood and agarwood extract, vacuum freeze-drying the mixture, and sieving through 60 mesh to obtain agarwood extract powder.

[0045] Sensory evaluation and determination of total flavonoids:

[0046] The agarwood fruit teas of Examples 1-3 and Comparative Examples 1-5 were evaluated sensorily from four aspects: appearance, soup color, aroma and taste.

[0047] Take 1g of agarwood tea from the green tangerine peel, add the agarwood tea to a 60% volume fraction ethanol solution at a solid-liquid ratio of 1:40 (g / m1), and perform ultrasonic-assisted extraction at 70°C for 1h to obtain tea soup. The total flavonoids content of the tea soup was determined by NaNO2-Al(NO3)3 colorimetry, and the absorbance was determined at a wavelength of 510nm using an ultraviolet spectrophotometer. Rutin was used as a reference standard, and linear regression was performed with the absorbance value and concentration of the rutin solution. The total flavonoids content in the tea soup was obtained from the regression equation.

[0048] The specific measurement results are shown in Table 1.

[0049] Table 1 Sensory evaluation and total flavonoids content of agarwood fruit tea of ​​Examples 1-3 and Comparative Examples 1-5

[0050]

[0051]

[0052]

[0053] As can be seen from Table 1, the agarwood tea wrapped in green citrus peel in Examples 1-3 all presents a uniform green color, without yellow or yellowish color, with good color and luster, and can better present the true color of the agarwood leaf. The agarwood tea wrapped in green citrus peel in Comparative Examples 1 and 3 presents a yellow-green color and is more yellowish, because the green citrus pulp is rich in acidic antioxidant chemical components and acidity regulating components such as vitamin C and citric acid, and in the case of not spraying green citrus juice, in the subsequent processes such as killing green, the chlorophyll in the agarwood leaves of Comparative Examples 1 and 3 is destroyed in large quantities and the flavonoids are oxidized, resulting in the yellowish color of the dry tea and poor appearance. The agarwood tea wrapped in green citrus peel in Comparative Example 2 presents a uniform green color, which shows that whether to add agarwood extract powder has almost no effect on the color of the dry tea. The agarwood tea wrapped in green citrus peel in Comparative Examples 4 and 5 presents a uniform yellow color, because high temperature destroys chlorophyll and flavonoids.

[0054] The color of the agarwood tea soup corresponds to the color of its dry tea. The agarwood tea wrapped in the green citrus peel in Examples 1-3 has a strong aroma, a mellow and long-lasting aroma, and the agarwood tea without the addition of agarwood extract powder has a light aroma and poor aroma persistence. It can be seen from Table 1 that compared with traditional high-temperature stir-frying, the freeze-drying process is beneficial to maintaining the color of the dry tea and reducing the astringency of the tea soup.

[0055] The agarwood tea wrapped in green citrus peel in Examples 1-3 all have a good total flavonoid content, averaging more than 2 mg / mL. Compared with Comparative Examples 1-5, it can be seen that the lack or replacement of any step in Example 1 will result in a decrease in the total flavonoid content, resulting in a loss of nutritional value.

[0056] The agarwood fruit tea of ​​the present invention has a combined flavor of agarwood and citrus fruit, has good color, strong fragrance, mellow and lasting fragrance, mellow taste without astringency, and has high nutritional value. The agarwood fruit tea of ​​the present invention is prepared by microwave withering, rolling, soaking in water, freeze drying and other processes, can better preserve the color of tea leaves and the nutrients in the tea leaves, and at the same time fully utilizes citrus fruit pulp, enriches the taste of the tea leaves, and further maintains the color of the tea leaves.

[0057] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should fall within the protection scope of the present invention.

Claims

1. A kind of agarwood fruit tea, characterized in that: Fill the inner cavity of tangerine peel with agarwood tea, wherein the agarwood tea comprises agarwood leaf tea and agarwood extract powder, wherein the agarwood leaf tea is prepared from agarwood leaves as raw materials, the agarwood extract powder is prepared from agarwood and agarwood extract as raw materials and then subjected to vacuum freeze-drying, and the tangerine peel is prepared from the pulp dug out from small green tangerines.

2. The agarwood fruit tea according to claim 1, characterized in that: The agarwood tea also includes green citrus pulp, and the green citrus pulp, the agarwood leaf tea and the agarwood extract powder are uniformly mixed in the inner cavity of the citrus peel.

3. A method for preparing agarwood fruit tea according to claim 2, characterized in that: The following steps are involved: 1) Screening fresh small green tangerines, washing, opening and removing the pulp to obtain tangerine peels, and spreading the tangerine peels to dry at room temperature; 2) Washing and spreading fresh agarwood leaves to dry; 3) Beating the removed small green tangerine pulp into juice, and spraying the juice on the agarwood leaves washed in step 2); 4) Performing withering, cooling, rolling, soaking in water, and freeze-drying treatments on the agarwood leaves after the airing in sequence; 5) Sprinkling agarwood extract powder on the agarwood leaves during the rolling process of step 4); 6) Filling the mixture of agarwood extract powder and agarwood leaves into the inner cavity of the tangerine peel to finally obtain agarwood fruit tea.

4. The method for preparing agarwood fruit tea according to claim 3, characterized in that: During step 1), the citrus peels are spread out to dry until their mass is reduced by 8-10%; during step 2), the agarwood leaves are spread out to dry until the leaves begin to shrink.

5. The method for preparing agarwood fruit tea according to claim 3, characterized in that: During step 3), the spraying mass of the juice is 0.5-1 times the mass of fresh agarwood leaves.

6. The method for preparing agarwood fruit tea according to claim 3, characterized in that: In step 4), microwave sterilization is used for sterilization at a temperature of 150-170° C. for 1-2 minutes.

7. The method for preparing agarwood fruit tea according to claim 3, characterized in that: In step 4), a kneading machine is used for kneading, first kneading for 15-18 minutes under air pressure, kneading for 10-12 minutes under light pressure, and then kneading for another 5-10 minutes under air pressure.

8. The method for preparing agarwood fruit tea according to claim 7, characterized in that: After the rolling process and before the water soaking process, the process of deblocking and screening is also included.

9. The method for preparing agarwood fruit tea according to claim 3, characterized in that: In step 4), at room temperature, the rolled agarwood leaves are added to water with a weight of 35-40% of the agarwood leaves and soaked for 1 hour. The agarwood leaves and the soaking water are then frozen at -20°C for 20 hours and then subjected to vacuum freeze-drying.

10. The method for preparing agarwood fruit tea according to claim 3, characterized in that: During the rolling process of step 4), agarwood extract powder is sprinkled on the agarwood leaves, and the mass ratio of agarwood extract powder to agarwood leaves is 1: (30-35); the mixture of agarwood extract powder and agarwood leaves is added into water with a weight of 35-40% of the weight of the agarwood leaves and soaked for 1 hour, and then loaded into the inner cavity of citrus peel, frozen at -20°C for 20 hours, and then subjected to vacuum freeze-drying treatment to finally obtain agarwood fruit tea.

Images