Tea leaf and coffee bean scenting process based on natural flower extract

Abstract

The invention discloses a tea leaf and coffee bean scenting process based on natural flower extract, and belongs to the technical field of coffee bean processing. S1, picking and selecting fresh flowers; s2, fresh flower pretreatment; s3, extracting the fresh flowers; s4, separation and purification of extract liquor; s5, cellar preparation: respectively adding the tea leaves and the coffee beans into independent ceramic cans, dropwise adding the purified extracted essential oil liquid into the ceramic cans filled with the tea leaves and the coffee beans, and heating the ceramic cans for 4-6 hours, so that the essential oil liquid is rapidly fused into the tea leaves and the coffee beans; the natural flower extract is used for scenting, and is extracted by a physical method, so that the natural components of the flowers are effectively reserved, the fragrance emitted by the tea and the coffee beans is natural and soft and is highly close to the fragrance of the flowers, finally, the coffee beans and the tea have the fragrance of the flowers, and the flavor quality of the product is effectively improved.

Description

Technical Field

[0001] The invention relates to the technical field of tea and coffee bean processing, in particular to a tea and coffee bean scenting process based on natural flower extract. Background Art

[0002] In the field of tea or coffee bean processing, scenting technology is an important means to give the product a unique aroma; traditional scenting methods mostly use fresh flowers directly, such as spreading fresh flowers directly on tea leaves for scenting, but this processing method has many limitations: on the one hand, the aroma release of fresh flowers is difficult to accurately control, resulting in uneven absorption of floral fragrance by tea leaves or coffee beans and unstable product quality; on the other hand, fresh flowers have a short shelf life and are prone to rot and deterioration, which not only increases costs but may also limit the time and scale of scenting production. Summary of the invention

[0003] The purpose of the present invention is to solve the problems raised in the above background technology, and to propose a tea and coffee bean scenting process based on natural flower extract.

[0004] In order to achieve the above object, the present invention adopts the following technical solutions:

[0005] The tea and coffee bean scenting process based on natural flower extract includes the following steps:

[0006] S1. Flower picking and selection: picking flowers in the early morning or evening, and screening the picked flowers to select fresh, undamaged and full flowers;

[0007] S2, flower pretreatment: put the screened flowers into a cleaning tank for washing, remove dust and impurities on the surface of the flowers, and place the washed flowers on a drying rack to dry;

[0008] S3, flower extraction: pouring the dried flowers into an extraction tank for extraction to obtain flower extract;

[0009] S4, separation and purification of the extract: collecting the fresh flower extract, and using a separatory funnel to separate the extract into oil and water, obtaining crude fresh flower essential oil and water after separation, taking out the separated essential oil, and filtering it using a sand core funnel to obtain an essential oil clear liquid, and pouring the filtered essential oil clear liquid into an evaporator for concentration and purification to obtain a purified extracted essential oil liquid;

[0010] S5. Cellaring: Add tea leaves and coffee beans into separate ceramic pots, and drop the purified extracted essential oil into the ceramic pot containing tea leaves and coffee beans, and heat the ceramic pot for 4-6 hours to allow the essential oil to quickly blend into the tea leaves and coffee beans.

[0011] Preferably, when the flowers are extracted in step S2, the extraction method is one or more of distillation, solvent extraction, supercritical fluid extraction and cold pressing.

[0012] Furthermore, in the kiln making in step S5, the heating temperature of the ceramic pot is 70-90°C.

[0013] Preferably, when the step S2 uses distillation to extract flowers, the mass ratio of flowers to water is 1:5.

[0014] Furthermore, when the step S2 uses solvent extraction to extract flowers, the mass ratio of flowers to solvent is 1:3.

[0015] Furthermore, when the flowers are extracted by the distillation method, the heating temperature is 95-100°C.

[0016] Furthermore, when the fresh flowers are extracted by the solvent extraction method, the heating temperature is 40-60°C.

[0017] Furthermore, when the essential oil clear liquid is concentrated in step S4, the temperature in the evaporator is 40-60°C.

[0018] Compared with the prior art, the present invention provides a tea and coffee bean scenting process based on natural flower extract, which has the following beneficial effects:

[0019] The parts not involved in the device are the same as the prior art or can be implemented by the prior art. The present invention uses natural flower extract for scenting, and extracts by physical method, which effectively retains the natural components of flowers, so that the aroma of tea leaves and coffee beans is natural and soft, which is highly close to the aroma of flowers themselves, and finally makes coffee beans and tea leaves have the aroma of flowers themselves, effectively improving the flavor quality of the product;

[0020] At the same time, the invention extracts flower essential oils to cellar tea leaves and coffee beans, thereby solving the problem that flowers are prone to rot and deterioration after long-term storage, reducing the waste of flowers and lowering the production cost. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The present invention provides a flowchart of the tea and coffee bean scenting process based on natural flower extract. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0023] Embodiment 1:

[0024] Reference Figure 1 The tea scenting process based on natural flower extract is as follows:

[0025] Flower picking and selection: In the early morning, staff pick jasmine flowers at the jasmine plantation, carefully screen the flowers, remove damaged and withered parts, and only keep fresh, undamaged and plump flowers.

[0026] Flower pretreatment: Put the selected jasmine flowers into the cleaning pool, rinse with running water to remove surface dust and impurities, then place the washed jasmine flowers evenly on the drying rack and let them dry naturally.

[0027] Flower extraction: extraction is carried out by distillation; in the extraction tank, add dried jasmine flowers and clean water in a ratio of 1:5 between flowers and water, heat the extraction tank to 95°C, and continue distillation. As the temperature rises, the water vapor evaporates along with the aromatic components of the jasmine flowers, and after passing through the condensation device, it forms a liquid that flows into the collection container.

[0028] Separation and purification of the extract: collect the extract obtained by distillation, use a separatory funnel to separate oil and water, and obtain jasmine crude essential oil and water; filter the crude essential oil through a sand core funnel to remove residual tiny impurities to obtain essential oil clear liquid; then, pour the essential oil clear liquid into an evaporator, set the evaporator temperature to 40°C for concentration and purification, and obtain purified extracted essential oil liquid.

[0029] Scenting: Take 500g of tea leaves and put them into a ceramic jar. Add a drop of purified extracted essential oil. Place the ceramic jar in a heating device and heat it at 70°C for 6 hours. Stir regularly during the heating to allow the essential oil to fully contact the tea leaves and allow the floral fragrance to quickly blend into the tea leaves.

[0030] Embodiment 2:

[0031] Reference Figure 1 The tea scenting process based on natural flower extract is as follows:

[0032] Flower picking and selection: Pick gardenias in the evening; carefully select the flowers, remove damaged and withered parts, and keep only fresh, undamaged and plump flowers.

[0033] Flower pretreatment: Put the selected gardenias into the cleaning pool and rinse them with running water to remove dust and impurities on the surface. Then, place the washed jasmine flowers evenly on the drying rack and let them dry naturally.

[0034] Flower extraction: Use solvent extraction method, select ethanol as solvent; in the extraction tank, mix the dried gardenia flowers with ethanol in a ratio of 1:3 of flower to solvent. Heat the extraction tank to 40℃, keep this temperature for a period of time, so that the aromatic components in the gardenia flowers are fully dissolved in ethanol, and then remove the ethanol through an evaporation device to obtain the gardenia flower extract.

[0035] Separation and purification of the extract: The obtained extract is initially separated with a separatory funnel, and then filtered with a sand core funnel to remove impurities. The filtered liquid is poured into an evaporator, and the evaporator temperature is set to 45°C for concentration to obtain a purified extracted essential oil liquid.

[0036] Scenting: Put 500g of tea leaves into a ceramic pot, add a drop of purified extracted essential oil, heat the ceramic pot to 80℃, and continue heating for 5 hours to allow the essential oil to blend into the tea leaves and complete the scenting.

[0037] Embodiment 3:

[0038] Reference Figure 1 The tea scenting process based on natural flower extract is as follows:

[0039] Picking and selecting flowers: Pick jasmine flowers in the early morning and gardenia flowers in the evening, and screen them separately to ensure the quality of the flowers.

[0040] Flower pretreatment: Put the jasmine and gardenia flowers into the cleaning pool respectively, rinse them with running water to remove surface dust and impurities, then place the washed jasmine and gardenia flowers evenly on the drying rack and let them dry naturally.

[0041] Flower extraction: Jasmine flowers are extracted by distillation at 98°C in a ratio of 1:5 between flowers and water. Rose flowers are extracted by solvent extraction at 50°C in a ratio of 1:3 between flowers and ethanol. After the extraction, the two extracts are fully mixed.

[0042] Separation and purification of the extract: The mixed extract was separated by a separatory funnel, filtered by a sand core funnel, and concentrated in an evaporator at 50°C to obtain a purified extracted essential oil.

[0043] Scenting: Put 500g of tea leaves and mix into a ceramic pot, add a drop of purified essential oil, heat the ceramic pot to 90℃ for 4 hours to allow the floral fragrance to fully blend into the tea leaves, and complete the cellaring.

[0044] Embodiment 4:

[0045] Reference Figure 1 The coffee bean scenting process based on natural flower extract is as follows:

[0046] Flower picking and selection: In the early morning, staff pick jasmine flowers at the jasmine plantation, carefully screen the flowers, remove damaged and withered parts, and only keep fresh, undamaged and plump flowers.

[0047] Flower pretreatment: Put the selected jasmine flowers into the cleaning pool, rinse with running water to remove surface dust and impurities, then place the washed jasmine flowers evenly on the drying rack and let them dry naturally.

[0048] Flower extraction: extraction is carried out by distillation; in the extraction tank, add dried jasmine flowers and clean water in a ratio of 1:5 between flowers and water, heat the extraction tank to 95°C, and continue distillation. As the temperature rises, the water vapor evaporates along with the aromatic components of the jasmine flowers, and after passing through the condensation device, it forms a liquid that flows into the collection container.

[0049] Separation and purification of the extract: collect the extract obtained by distillation, use a separatory funnel to separate oil and water, and obtain jasmine crude essential oil and water; filter the crude essential oil through a sand core funnel to remove residual tiny impurities to obtain essential oil clear liquid; then, pour the essential oil clear liquid into an evaporator, set the evaporator temperature to 40°C for concentration and purification, and obtain purified extracted essential oil liquid.

[0050] Scenting: Take 500g of coffee beans and put them into a ceramic jar, add purified extracted essential oil liquid into it, place the ceramic jar in a heating device, and heat it at 70℃ for 6 hours. Stir regularly during the process to make the essential oil liquid fully contact with the coffee beans and let the floral aroma quickly blend into the coffee beans.

[0051] Embodiment 5:

[0052] Reference Figure 1 The coffee bean scenting process based on natural flower extract is as follows:

[0053] Flower picking and selection: Pick gardenias in the evening; carefully select the flowers, remove damaged and withered parts, and keep only fresh, undamaged and plump flowers.

[0054] Flower pretreatment: Put the selected gardenias into the cleaning pool and rinse them with running water to remove dust and impurities on the surface. Then, place the washed jasmine flowers evenly on the drying rack and let them dry naturally.

[0055] Flower extraction: Use solvent extraction method, select ethanol as solvent; in the extraction tank, mix the dried gardenia flowers with ethanol in a ratio of 1:3 of flower to solvent. Heat the extraction tank to 40℃, keep this temperature for a period of time, so that the aromatic components in the gardenia flowers are fully dissolved in ethanol, and then remove the ethanol through an evaporation device to obtain the gardenia flower extract.

[0056] Separation and purification of the extract: The obtained extract is initially separated with a separatory funnel, and then filtered with a sand core funnel to remove impurities. The filtered liquid is poured into an evaporator, and the evaporator temperature is set to 45°C for concentration to obtain a purified extracted essential oil liquid.

[0057] Scenting: Put 500g of coffee beans into a ceramic pot, add purified extracted essential oil, heat the ceramic pot to 80℃, and continue heating for 5 hours to allow the essential oil to blend into the coffee beans and complete the scenting.

[0058] Embodiment 6:

[0059] Reference Figure 1 The coffee bean scenting process based on natural flower extract is as follows:

[0060] Picking and selecting flowers: Pick jasmine flowers in the early morning and gardenia flowers in the evening, and screen them separately to ensure the quality of the flowers.

[0061] Flower pretreatment: Put the jasmine and gardenia flowers into the cleaning pool respectively, rinse them with running water to remove surface dust and impurities, then place the washed jasmine and gardenia flowers evenly on the drying rack and let them dry naturally.

[0062] Flower extraction: Jasmine flowers are extracted by distillation at 98°C in a ratio of 1:5 between flowers and water. Rose flowers are extracted by solvent extraction at 50°C in a ratio of 1:3 between flowers and ethanol. After the extraction, the two extracts are fully mixed.

[0063] Separation and purification of the extract: The mixed extract was separated by a separatory funnel, filtered by a sand core funnel, and concentrated in an evaporator at 50°C to obtain a purified extracted essential oil.

[0064] Scenting: Put 500g of coffee beans and mix into a ceramic pot, add purified extracted essential oil, heat the ceramic pot to 90℃ for 4 hours to fully blend the floral aroma into the coffee beans, and complete the cellaring.

[0065] Embodiment 7:

[0066] Reference Figure 1 The tea scenting process based on natural flower extract is basically the same as that in Example 1, except that supercritical fluid extraction is used for flower extraction.

[0067] The extraction pressure of supercritical fluid extraction is 20MPa and the extraction time is 2h.

[0068] Embodiment 8:

[0069] Reference Figure 1The tea scenting process based on natural flower extract is basically the same as that in Example 1, except that the cold pressing method is used for flower extraction.

[0070] The extraction pressure of the cold pressing method is 15MPa and the extraction time is 25min.

[0071] The invention uses natural flower extract for scenting, and extracts by physical method, effectively retains the natural components of flowers, makes the aroma of tea leaves and coffee beans natural and soft, and highly close to the aroma of flowers themselves, and finally makes coffee beans and tea leaves have three mixed aromas of flowers, effectively improving the flavor quality of the product;

[0072] At the same time, the invention extracts flower essential oil to cellar tea and coffee beans, thereby solving the problem that flowers are prone to rot and deterioration after long-term storage, reducing the waste of flowers and lowering the production cost.

[0073] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A tea and coffee bean scenting process based on natural flower extract, characterized in that: The following steps are involved: S1. Flower picking and selection: picking flowers in the early morning or evening, and screening the picked flowers to select fresh, undamaged and full flowers; S2, flower pretreatment: put the screened flowers into a cleaning tank for washing, remove dust and impurities on the surface of the flowers, and place the washed flowers on a drying rack to dry; S3, flower extraction: pouring the dried flowers into an extraction tank for extraction to obtain flower extract; S4, separation and purification of the extract: collecting the fresh flower extract, and using a separatory funnel to separate the extract into oil and water, obtaining crude fresh flower essential oil and water after separation, taking out the separated essential oil, and filtering it using a sand core funnel to obtain an essential oil clear liquid, and pouring the filtered essential oil clear liquid into an evaporator for concentration and purification to obtain a purified extracted essential oil liquid; S5. Cellaring: Add tea leaves and coffee beans into separate ceramic pots, and drop the purified extracted essential oil into the ceramic pot containing tea leaves and coffee beans. Heat the ceramic pot for 4-6 hours to allow the essential oil to quickly blend into the tea leaves and coffee beans.

2. The tea and coffee bean scenting process based on natural flower extract according to claim 1, characterized in that: In step S2, when the flowers are extracted, the extraction method is one or more of distillation, solvent extraction, supercritical fluid extraction and cold pressing.

3. The tea and coffee bean scenting process based on natural flower extract according to claim 1, characterized in that: During the kiln preparation in step S5, the heating temperature of the ceramic pot is 70-90°C.

4. The tea and coffee bean scenting process based on natural flower extract according to claim 2, characterized in that: When the step S2 uses distillation to extract flowers, the mass ratio of flowers to water is 1:

5.

5. The tea and coffee bean scenting process based on natural flower extract according to claim 2, characterized in that: When the step S2 uses solvent extraction to extract flowers, the mass ratio of flowers to solvent is 1:

3.

6. The tea and coffee bean scenting process based on natural flower extract according to claim 4, characterized in that: When the fresh flowers are extracted by the distillation method, the heating temperature is 95-100°C.

7. The process for scenting tea and coffee beans based on natural flower extract according to claim 5, characterized in that When the solvent extraction method is used to extract flowers, the heating temperature is 40-60°C.

8. The tea and coffee bean scenting process based on natural flower extract according to claim 1, characterized in that: When the essential oil clear liquid is concentrated in step S4, the temperature in the evaporator is 40-60°C.

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