Non-tea plant substitute tea and preparation method thereof

Abstract

The invention relates to the technical field of substitutional tea making, and provides an innovative substitutional tea making method for overcoming the defects of existing substitutional tea in the aspects of sensory experience such as brewing efficiency, color, aroma and taste and the like and market credibility. Firstly, according to the method, non-tea plant raw material fresh products and a traditional black tea making process are organically combined, the brewing fragrance and soup outlet speed, the red bright and clear texture of the soup color and the mellowness of the taste of the substitute tea are remarkably improved, the problem that the powdery substitute tea is mixed and thick in the soup color is avoided, and the economic and health cost for making the substitute tea by identifying extraction waste materials by consumers is completely eradicated; and the credibility of consumers is enhanced. Besides, infrared baking and degerming principles are applied, and full infrared spectrum irradiation is combined in the preparation process, so that the food safety attribute of the substitutional tea is enhanced, and the quality of unique natural attributes of the raw materials is also improved. The method is simple to operate and easy to popularize, and provides a substitutional tea preparation solution which is efficient in brewing, high in quality, high in credibility and higher in health attribute for the substitutional tea industry.

Description

Technical Field

[0001] The invention belongs to the field of substitute tea making, and in particular relates to substitute tea and a preparation method thereof. Background Art

[0002] Conventional substitute tea production techniques mostly use fresh raw materials or frozen raw materials for extraction and purification or direct use after drying, as well as extraction and purification of dry products and grinding and granulation of dry products. The finished products generally maintain the original form of the raw materials or the form of powder, flakes, or particles. Substitute tea obtained by directly drying raw materials is quite simple and easy to make, with a deep original ecological texture, but it is much slower than tea drinks in terms of fragrance and soup when brewed with boiling water, and stewing is not convenient. Powdered substitute tea is easy to make the soup thick, which reduces the appearance and taste. The extracted and purified particles have extraordinary performance in soup color and aroma, but extraction technology also brings huge credit challenges to the market: extraction technology produces a large amount of complete dry goods waste. Under the manipulation of illegal merchants, these wastes have brought a large number of substitute teas that use extraction waste as inferior quality and pretend to be dry goods raw materials to the market. Most ordinary consumers cannot identify them. The society has paid a lot of economic, health and credit costs for this. Summary of the invention

[0003] In order to overcome the problems existing in the background technology, one of the purposes of the present invention is to provide a method for preparing non-tea plant substitute tea, which uses fresh roots, stems, leaves, buds, flowers, buds, fruits and seeds of non-tea plants as raw materials, and combines traditional black tea technology with infrared baking and sterilization technology to obtain substitute tea products. Since the contents of the raw materials are fully pretreated and further stimulated, a mellow soup containing abundant contents can be obtained by directly brewing with boiling water. The soup color is bright red and clear, and at the same time, the unique aroma of the raw materials is better retained, the unique herbal properties of the raw materials are developed and exerted, and the active ingredients are more fully released and utilized. Because fresh raw materials must be used, the industry risk of using extraction waste to make substitute tea is avoided from the root, providing ordinary consumers with a safer substitute tea option.

[0004] The second object of the present invention is to provide a non-tea plant substitute tea prepared by the above preparation method.

[0005] To achieve the above object, the present invention is implemented through the following technical solutions: (1) Material selection: Select pure natural, non-GMO, pollution-free non-tea plant substitute tea raw material production bases to supply raw materials; (2) Picking: The best time to pick non-tea plant substitute tea raw materials is to pick them on a sunny day during the production season of the raw materials after the dew has dried. At this time, the light and humidity are appropriate, and the flowers, buds, fruits, fruits, leaves, buds, roots, stems, etc. of the plants are in the best growth state and of the best quality. The picking criteria are to ensure that the raw materials have good freshness, fragrance, and saturation of the internal substances; (3) Sorting: Detect and identify the size, shape, color, quality and other dimensions of the raw materials, and classify the raw materials into corresponding grades according to the standards set in the order; (4) Cleaning: Before formal processing, the sorted raw materials are cleaned by spray cleaning or ultrasonic cleaning to remove dust and impurities on the surface to ensure the cleanliness of the raw materials. Raw materials with excellent cleanliness are not sprayed or ultrasonically cleaned and directly enter the next process; (5) Withering: Choose a ventilated, cool, and dry environment for withering, and avoid direct sunlight (except for special raw materials). Adjust the withering time and environment according to the moisture content of the air and the raw materials, generally between 4-36 hours. Turn the raw materials regularly to ensure that they lose water evenly until the raw materials wilt, become soft, and are not easily broken by pressing; (6) Rolling: Rolling by hand or machine to moderately destroy the cell wall of the raw material, promote the release and mixing of tea juice and floral aroma, try to keep the raw material structure intact, adopt traditional black tea rolling techniques according to the characteristics of the raw material, and avoid excessive rolling that may cause the raw material to break. The rolling time is adjusted according to the characteristics of the raw material and the process requirements, and is generally controlled at around 10-40 minutes; (7) Fermentation: The kneaded raw materials are fully broken up and piled into a ring shape with a height of 5-10 cm. The dough is placed in an environment with good ventilation, coolness, humidity and temperature for fermentation. The fermentation process is carried out under infrared spectrum irradiation, and the infrared temperature is controlled within 30°C and a certain humidity is maintained. The fermentation status is checked regularly, and the degree of fermentation is judged by smelling and observing the color. When the raw materials turn reddish brown and have a strong aroma, the fermentation is stopped in time. (8) Drying: The fermented raw materials are sent into a baking environment and irradiated by infrared light throughout the process. The infrared temperature is controlled within 85°C, and the baking temperature is controlled at about 85 degrees. The baking time is generally about 30-300 minutes, depending on the amount of raw materials, baking methods and environmental climatic conditions. The baking is stopped when the moisture content of the raw materials drops below 5% and the raw materials can be twisted by hand until they are in powder form, and the finished tea of ​​non-tea plant raw material substitute tea is obtained; (9) Quality inspection (before packaging): Quality inspection is carried out before packaging to screen and sort the finished tea made from non-tea plant raw materials, remove unqualified products and impurities, and ensure that each batch of products meets the quality standards; (10) Packaging: The qualified non-tea plant substitute tea is sealed and packaged in a moisture-proof and oxygen-proof manner to fully ensure the sealing and shelf life of the product; (11) Quality inspection (after packaging): Conduct packaging inspection on the finished products after packaging to ensure that the packaging labels are clear, the specifications are clear, and all indicators meet the production and quality standards; (12) obtaining a finished product of the non-tea plant raw material substitute tea.

[0006] Preferably, fresh non-tea plants are selected as substitute tea raw materials for processing.

[0007] Preferably, it is organically combined with the traditional black tea making process.

[0008] Preferably, infrared baking and sterilization technology are added to the fermentation and baking process.

[0009] The present invention also provides a non-tea plant substitute tea prepared by the preparation method. Beneficial Effects

[0010] The invention uses roots, stems, leaves, buds, fruits, seeds, flowers and buds of non-tea plants as raw materials for traditional substitute tea. On the one hand, the invention uses the process standard that fresh raw materials must be used for preparation, so as to effectively prevent the economic, health and credit losses caused to the society by unscrupulous merchants using extraction waste raw materials to make inferior substitute tea as good ones; on the other hand, in the preparation process, the fresh raw materials of non-tea plants are organically combined with the traditional black tea production process, so as to present the unique rich aroma, pure soup color and mellow taste of the raw materials, and the sensory charm of color, aroma and taste are excellent, bringing a pleasant drinking experience to consumers; coupled with the reasonable use of infrared light baking and sterilization principles in the preparation process, not only the active ingredients of the non-tea plant raw materials are more fully released and utilized, and the unique quality attributes and herbal value of the raw materials are improved, but also the quality, safety and shelf life of the finished products can be well improved. Compared with the existing substitute teas prepared by drying, grinding, granulating, extracting and other technologies using non-tea plant raw materials, the non-tea plant substitute tea prepared by the method of the present invention has a purer and richer raw material aroma, the unique mellow taste of black tea and the bright red and clear soup color, and has better quality of the internal materials. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 This is a process flow chart of a method for preparing a non-tea plant substitute tea DETAILED DESCRIPTION

[0012] The following is an example of making non-tea plant substitute tea using this method: (1) Material selection: Select pure natural, non-GMO, pollution-free non-tea plant substitute tea raw material production bases to supply raw materials; (2) Picking: The best time to pick non-tea plant substitute tea raw materials is to pick them on a sunny day during the production season of the raw materials after the dew has dried. At this time, the light and humidity are appropriate, and the flowers, buds, fruits, fruits, leaves, buds, roots, stems, etc. of the plants are in the best growth state and of the best quality. The picking criteria are to ensure that the raw materials have good freshness, fragrance, and saturation of the internal substances; (3) Sorting: Detect and identify the size, shape, color, quality and other dimensions of the raw materials, and classify the raw materials into corresponding grades according to the standards set in the order; (4) Cleaning: Before formal processing, the sorted raw materials are cleaned by spray cleaning or ultrasonic cleaning to remove dust and impurities on the surface to ensure the cleanliness of the raw materials. Raw materials with excellent cleanliness are not sprayed or ultrasonically cleaned and directly enter the next process; (5) Withering: Choose a ventilated, cool, and dry environment for withering, and avoid direct sunlight (except for special raw materials). Adjust the withering time and environment according to the moisture content of the air and the raw materials, generally between 4-36 hours. Turn the raw materials regularly to ensure that they lose water evenly until the raw materials wilt, become soft, and are not easily broken by pressing; (6) Rolling: Rolling by hand or machine to moderately destroy the cell wall of the raw material, promote the release and mixing of tea juice and floral aroma, try to keep the raw material structure intact, adopt traditional black tea rolling techniques according to the characteristics of the raw material, and avoid excessive rolling that may cause the raw material to break. The rolling time is adjusted according to the characteristics of the raw material and the process requirements, and is generally controlled at around 10-40 minutes; (7) Fermentation: The kneaded raw materials are fully broken up and piled into a ring shape with a height of 5-10 cm. The dough is placed in an environment with good ventilation, coolness, humidity and temperature for fermentation. The fermentation process is carried out under infrared spectrum irradiation, and the infrared temperature is controlled within 30°C and a certain humidity is maintained. The fermentation status is checked regularly, and the degree of fermentation is judged by smelling and observing the color. When the raw materials turn reddish brown and have a strong aroma, the fermentation is stopped in time. (8) Drying: The fermented raw materials are sent into a baking environment and irradiated by infrared light throughout the process. The infrared temperature is controlled within 85°C, and the baking temperature is controlled at about 85 degrees. The baking time is generally about 30-300 minutes, depending on the amount of raw materials, baking methods and environmental climatic conditions. The baking is stopped when the moisture content of the raw materials drops below 5% and the raw materials can be twisted by hand until they are in powder form, and the finished tea of ​​non-tea plant raw material substitute tea is obtained; (9) Quality inspection (before packaging): Quality inspection is carried out before packaging to screen and sort the finished tea made from non-tea plant raw materials, remove unqualified products and impurities, and ensure that each batch of products meets the quality standards; (10) Packaging: The qualified non-tea plant substitute tea is sealed and packaged in a moisture-proof and oxygen-proof manner to fully ensure the sealing and shelf life of the product; (11) Quality inspection (after packaging): Conduct packaging inspection on the finished products after packaging to ensure that the packaging labels are clear, the specifications are clear, and all indicators meet the production and quality standards; (12) obtaining a finished product of the non-tea plant raw material substitute tea.

[0013] Preferably, fresh non-tea plants are selected as substitute tea raw materials for processing.

[0014] Preferably, it is organically combined with the traditional black tea making process.

[0015] Preferably, infrared baking and sterilization technology are added to the fermentation and baking process.

[0016] The present invention also provides a non-tea plant substitute tea prepared by the preparation method.

Claims

1. An improved method for making substitute tea, characterized in that The following steps are involved: (1) Material selection: Select pure natural, non-GMO, pollution-free non-tea plant substitute tea raw material production bases to supply raw materials; (2) Picking: The best time to pick non-tea plant substitute tea raw materials is to pick them on a sunny day during the production season of the raw materials after the dew has dried. At this time, the light and humidity are appropriate, and the flowers, buds, fruits, fruits, leaves, buds, roots, stems, etc. of the plants are in the best growth state and of the best quality. The picking criteria are to ensure that the raw materials have good freshness, fragrance, and saturation of the internal substances; (3) Sorting: Detect and identify the size, shape, color, quality and other dimensions of the raw materials, and classify the raw materials into corresponding grades according to the standards set in the order; (4) Cleaning: Before formal processing, the sorted raw materials are cleaned by spray cleaning or ultrasonic cleaning to remove dust and impurities on the surface to ensure the cleanliness of the raw materials. Raw materials with excellent cleanliness are not sprayed or ultrasonically cleaned and directly enter the next process; (5) Withering: Choose a ventilated, cool, and dry environment for withering, and avoid direct sunlight (except for special raw materials). Adjust the withering time and environment according to the moisture content of the air and raw materials, generally between 4-36 hours. Turn the raw materials regularly to ensure that they lose water evenly until the raw materials are wilted, soft, and not easy to break when pressed; (6) Rolling: Rolling by hand or machine to moderately destroy the cell wall of the raw material, promote the release and mixing of tea juice and floral aroma, try to keep the raw material structure intact, adopt traditional black tea rolling techniques according to the characteristics of the raw material, and avoid excessive rolling that may cause the raw material to break. The rolling time is adjusted according to the characteristics of the raw material and the process requirements, and is generally controlled at around 10-40 minutes; (7) Fermentation: The kneaded raw materials are fully broken up and piled into a ring shape with a height of 5-10 cm. The dough is placed in an environment with good ventilation, coolness, humidity and temperature for fermentation. The fermentation process is carried out under infrared spectrum irradiation, and the infrared temperature is controlled within 30°C and a certain humidity is maintained. Check the fermentation status regularly and judge the degree of fermentation by smelling and observing the color. When the raw materials turn reddish brown and have a strong aroma, stop the fermentation at the right time; (8) Drying: The fermented raw materials are sent into a baking environment and irradiated by infrared light throughout the process. The infrared temperature is controlled within 85°C, and the baking temperature is controlled at about 85 degrees. The baking time is generally about 30-300 minutes, depending on the amount of raw materials, baking methods and environmental climatic conditions. The baking is stopped when the moisture content of the raw materials drops below 5% and the raw materials can be twisted by hand until they are in powder form, and the finished tea of ​​non-tea plant raw material substitute tea is obtained; (9) Quality inspection (before packaging): Quality inspection is carried out before packaging to screen and sort the finished tea made from non-tea plant raw materials, remove unqualified products and impurities, and ensure that each batch of products meets the quality standards; (10) Packaging: The qualified non-tea plant substitute tea is sealed and packaged in a moisture-proof and oxygen-proof manner to fully ensure the sealing and shelf life of the product; (11) Quality inspection (after packaging): Conduct packaging inspection on the finished product after packaging to ensure that the packaging label is clear, the specifications are clear, and all indicators meet the production and quality standards; (12) obtaining a finished product of the non-tea plant raw material substitute tea.

2. The method for making non-tea plant substitute tea according to claim 1, characterized in that: It is necessary to choose freshly picked non-tea plant substitute tea raw materials and organically combine them with the traditional black tea making processes of withering, rolling, fermentation, baking, etc.

3. The method for making non-tea plant substitute tea according to claim 1, characterized in that: The method is combined with infrared baking and sterilization technology, adding infrared light irradiation within 30°C in the fermentation process and adding infrared light irradiation within 85°C in the baking process.

4. A non-tea plant substitute tea prepared by the preparation method according to any one of claims 1 to 3.

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