Technical process for frying scented tea

Abstract

The invention relates to a technical process of'fried scented tea 'of jasmine flowers, and belongs to the technical field of scented tea processing processes. Fried jasmine flower tea is called fried flower tea for short, and is also called split flower tea. The process is characterized in that the fried scented tea is characterized in that the tea leaves have flower fragrance by a simple frying mode, and the scented tea is prepared into the tea leaves with fresh and strong fragrance by a complex scenting process. The aroma source and the preparation process are obviously different from each other; therefore, the flower fragrance soul of the fried scented tea is embodied. The fried scented tea has the characteristics of being fresh, refreshing, thick and mellow, namely fresh, mellow and durable in fragrance, fresh, refreshing, mellow, sweet and smooth in taste, brewing-resistant, clear 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. The preparation of the fried scented tea is not only a skill, but also a cultural inheritance.

Description

Technical Field

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

[0002] Jasmine tea in my country has a history of more than 1,000 years. It is a reprocessed tea in green tea, one of the six major tea categories. In ancient times, it was called: Jasmine scented tea; traditional scented tea is mainly made by scenting technology. 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 "fried scented tea" was produced in the former Chengdu Tea Factory in the 1960s. Because the flower removal at that time was to manually remove the pedicels of jasmine flowers and extract a layer of buds, that is, two flowers, it was very complicated and time-consuming, so it was discontinued later. The inventor founded Yeyuan Tea Factory in 1995 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, the traditional method of splitting and frying flowers was improved by splitting the flower buds into two petals after removing the flower stalks, and the last jacquard process was changed to adding separately fried dried flowers for blending to obtain "fried flower tea"; this improvement saved more than 70% of the time for splitting flowers and improved the frying quality. After more than ten years of hard exploration and research, from picking flowers, to splitting petals, and then to splitting flower buds (pearl-shaped), it will finally come to fruition. From 2000 to 2008, in order to experiment with the "fried flower tea" process, he slept next to the pile of scented flowers in the workshop every spring and autumn. He covered the jasmine flowers with electric blankets to increase the temperature and promote their blooming. He plugged in a thermometer for observation and covered the pile of scented tea with gauze to keep it warm and regulate the temperature. We call the jasmine tea that is fried by removing the flower stalks and tea leaves "fried flower tea", also known as "detached flower tea", which realizes the "full value utilization" of jasmine flowers; and it has no "grassy" odor. "Fried flower tea" has a unique "ripe fragrance". In 2005, 30% of the jasmine flowers produced in Qianwei County, Sichuan Province were used for flower picking. Now, more than 95% of the total output of Sichuan scented tea is "fried scented tea". It has now spread to Hengxian County, Guangxi and Yuanjiang County, Yunnan, where jasmine flowers originated. More than 10% of scented tea owners from other provinces have learned to make "fried scented tea" in these two places. Jasmine flowers across the country are affected by the soil and climate of each place, and the fragrance of the jasmine flowers produced varies. The jasmine flowers produced in Hengxian County, Guangxi are stewed fragrance type; the jasmine flowers produced in Yuanjiang County, Yunnan are sweet fragrance type; the jasmine flowers produced in Qianwei County, Sichuan are faint fragrance type (a unique quality flavor); "fried scented tea" has become a unique scented tea variety in Sichuan. Summary of the invention

[0003] The purpose of the present invention is to promote an innovative process for making jasmine "fried flower tea". This novel jasmine tea processing method is simple to operate and has a unique processing method. The process of removing the jasmine stalks is to use the scented tea base with tea and flowers, and the "fried flower tea" produced by a bottle-type frying and drying machine in a timely and quantitative manner 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 aroma". BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 : This is a detailed process flow chart for frying jasmine tea. Figure 2 : This is a chart showing the scenting times and flower quantities for each grade of jasmine tea. Figure 3 : It shows the changes in the peak fragrance release of jasmine flowers at different time periods and the application scenarios of jasmine flower removal and scenting. Figure 4 : It is a diagram showing the difference between "jasmine fried flower tea" of the present invention and traditional scented flower tea. Figure 5 : This is the certificate of honor obtained by adopting the "Technical Standards for Roasting Jasmine Flowers" and "Detailed Process Flow for Roasting Jasmine Tea".

[0004] Specific embodiments of the present invention

[0005] Technological innovation of the present invention's "fried scented tea" "Stir-fried flower tea" inherits the traditional scenting process of flower 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". "Scented flower tea" is heated indirectly, while "stir-fried flower tea" is heated directly. The "continuous scenting" technology that appeared in the 1990s did not produce ideal results. In order to meet the needs of the consumer market and the needs of reform, the jasmine tea stir-frying process was innovated. Creation New Point :(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" advantage yes 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, sweet and smooth, the soup is clear and bright, 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, and there are flowers in the tea, which complement each other and are very ornamental.

[0006] The production process of "stir-fried flower tea" and innovative research results of the present invention The skill of making fried scented tea obtained by the "fried scented tea" of the present invention is the successful experience of the inventor after more than 10 years of continuous exploration and experimentation. The difference between the fried scented tea of ​​the present invention and the scented scented tea lies in the production process and the persistence of the flower fragrance. Scented flowers are tea without flowers in the finished tea. Fried flowers are fresh flowers added to scented flowers, and the tea and flowers are fried together in a 120-type bottle-type frying and drying machine (drum-type tea leaf withering machine). The finished tea contains flowers, which is fried scented 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 step of traditional scented tea processing in my country is to improve the freshness of scented tea aroma through "jaculation", 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 and packaging" 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 no flowers should be seen in the finished tea and that the dried flowers should not exceed 1%; while "fried scented tea" is a unique production process, and its last step is to select fresh jasmine flowers from sunny days, remove the flower stalks and match them according to the required proportions of each grade of tea, and then stir-fry the tea and flowers together after scenting; the moisture content of dry tea is 6.5%-7%, and the dried flowers account for 2.5%-3.5%, that is, there are flowers in the tea, and they complement each other. "Fried scented tea" absorbs the first original floral fragrance, and its taste far exceeds that of traditional "jacquard" and "baked" scented teas. Tea making process is the core, and the advanced nature of the "fried flower tea" frying process of the present invention The unique aroma and taste of jasmine tea are the result of a sophisticated process, which makes the jasmine "fried flower tea" have the quality characteristics of "clear soup, strong flavor, fragrant taste, and endless aftertaste". This innovative process fully demonstrates the inventor's pursuit of quality and inheritance of traditional culture. "Fried flower tea" inherits and develops the jasmine production process, thereby innovating the "Jasmine Tea Fried Process" and forming a complete set of "Jasmine Tea Fried Technical Standards".

[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" can be obtained through the release and absorption.

[0008] Jasmine tea frying process For detailed process flow, please refer to the attached manual. Figure 1

[0009] Technical standards for frying jasmine tea 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 dated referenced document, only the dated version applies to this document. For any undated referenced document, the latest version (including all amendments) applies 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 The tea leaves are dried after scenting. Flower maintenance, flower screening, etc. For detailed process flow, please refer to the attached manual. Figure 1 . 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 complete and pearl-shaped, without 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 petals, flower residues 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 For the scenting times and flower quantities of each grade of jasmine tea, please refer to the instructions. Figure 2 . 8.4 Tea and flower mix The tea leaves and the tea flowers after scenting and drying are spread out separately and mixed quickly and evenly between 21:00 and 22:00, which should be completed within half an hour. The scenting pile is 10cm to 20cm high, 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 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 materials 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 materials added to 8kg to 10kg per pot. For graded scented tea, control the amount of materials 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 should be promptly transported to the tea cold storage for storage after being packed. The temperature in the warehouse 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.

Claims

1. (1) Tea making process is the core, and the advanced nature of the "fried flower tea" frying process of the present invention The unique aroma and taste of jasmine tea are the key factors in its production. Through the fine process, the jasmine "fried flower tea" has the quality characteristics of "clear soup, strong flavor, fragrant taste, and endless aftertaste". This innovative process fully demonstrates the inventor's pursuit of quality and inheritance of traditional culture. "Fried flower tea" inherits and develops the jasmine production process, thereby innovating the "Jasmine Tea Fried Process" and forming a complete set of "Jasmine Tea Fried Technical Standards". (2) Important technical indicators of cooking 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 complete and pearl-shaped, without 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 petals, flower residues 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 For the scenting times and flower quantities of each grade of jasmine fried flower tea, please refer to Figure 2 of the specification. 8.4 Mixing tea and flowers 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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