Preparation method of honeysuckle flower fragrance type zinc-selenium green tea

Abstract

The invention relates to the technical field of green tea, in particular to a preparation method of honeysuckle fragrance type zinc-selenium green tea, which comprises the following steps: original leaf treatment, fresh leaf mixing, original leaf fixation, gathering fermentation, forming and drying. According to the invention, the raw materials of tea leaves and fresh honeysuckle flowers are pretreated, the product production process is innovated to guarantee the product quality, the effective components and flavor of the honeysuckle flowers are fully reserved, and complementation with the mellow taste of zinc-selenium green tea is realized. Good market adaptability is achieved, and a better market can be developed.

Description

Technical Field

[0001] The present invention relates to the technical field of green tea, and in particular to a preparation method of zinc and selenium green tea with honeysuckle fragrance. Background Art

[0002] Honeysuckle can clear heat and detoxify, refresh the mind, reduce fat and lose weight, etc. It is also rich in trace elements such as zinc and selenium. These trace elements have many benefits for human health, such as enhancing immunity, preventing cancer, protecting the cardiovascular system, etc. In recent years, with the continuous improvement of people's health awareness, the demand for health-care tea drinks has been continuously increasing. Honeysuckle green tea has attracted the attention of many consumers because of its functions such as clearing heat and detoxifying of honeysuckle.

[0003] However, how to develop high-quality, unique-tasting and effective honeysuckle zinc and selenium green tea products using honeysuckle and green tea is an urgent need to expand the market influence of zinc and selenium products. Traditional honeysuckle green tea is mostly formed by blending finished green tea and honeysuckle products, and the product quality and stability are extremely poor, and it cannot expand the audience. Summary of the Invention

[0004] In order to solve the problems existing in the prior art, the present invention provides a preparation method of zinc and selenium green tea with honeysuckle fragrance. Through targeted process operations, the nutritional components in tea leaves and honeysuckle are effectively protected, and the finally prepared drink has higher economic value. The specific technical solutions are as follows: A preparation method of zinc and selenium green tea with honeysuckle fragrance, comprising the following steps: (1) Fresh leaf treatment Pick fresh leaves of tea according to one bud and two leaves for standby; Cut the honeysuckle with branches and leaves 15-20 cm from the flower down, place it in a cooling room, control the thickness of the honeysuckle branches and leaves to be 4-7 cm, lay a layer of gauze on the honeysuckle branches and leaves, lay a layer of tea leaves on the gauze, fully spread out the tea leaves to keep them uniform, and control the thickness to be 2-3 cm; Lay a layer of gauze on the surface of the tea leaves, and then place a layer of honeysuckle branches and leaves with a thickness of 10-13 cm on the surface of the gauze; Adjust the temperature of the cooling room to 35-40 °C, close the doors and windows and keep them for 30-40 min, then open the doors and windows and keep them for 3-4 h; (2) Fresh leaf mixing Separate the honeysuckle branches and leaves from the tea leaves, and pick the flowers in the honeysuckle branches and leaves for standby; Mix the aforementioned honeysuckle flowers and tea leaves according to a mass ratio of 1:6-7, place them in a withering machine, keep the humidity at 53-58% and the tea leaf thickness at 4-7 cm, irradiate the tea leaves with infrared rays, keep the irradiation time at 20-23 min, let stand for 30-35 min, and continue to irradiate for 15-18 min. During the whole process, blow hot air at 28-30 °C continuously to obtain the original tea leaves with flower flavor; (3) Fresh leaf fixation Gather the original leaves processed in the previous step, stack them to a thickness of 20 - 25 cm and place them for 30 - 35 minutes. Then put the original leaves into a tea - killing machine, adjust the temperature to 230 - 260 °C and process for 1 - 2 minutes. After the original leaves are spread out and cooled to room temperature, gather them again and treat them with microwave for 2 - 4 minutes. Then put them into the tea - killing machine again, adjust the roller temperature to 200 - 230 °C and process for 2 - 3 minutes. (4)Agglomeration fermentation Spread out the original leaves processed in the previous step indoors, increase the indoor humidity to allow the original leaves to fully contact the air, and keep them for 20 - 23 minutes. Control the indoor temperature at 33 - 35 °C. Gather the original leaves and place them in a pottery jar. After the original leaves are level with the jar mouth, gently compact them. Seal the jar mouth with plastic wrap, raise the room temperature to 38 - 40 °C, and normally place it on a heating plate for 20 - 30 minutes. Place a layer of towel on the heating plate, invert the pottery jar on the towel so that the jar mouth is facing down, and continue to place it for 30 - 36 minutes. (5)Shaping Take out the original leaves from the pottery jar, knead them for 20 - 30 minutes, and place them in a shaping machine to process at 120 - 140 °C for 2 - 3 minutes. (6)Drying Pour the original leaves into a drum machine, process at 180 - 190 °C for 2 - 3 minutes, let it stand for 12 - 14 minutes, process at 60 - 70 °C for 10 - 13 minutes, then raise the temperature to 130 - 140 °C and dry the tea until the water content is 5 - 7%.

[0005] Further, the pore diameter of the gauze is 1 - 2 mm.

[0006] Further, the oxygen content in the hot air is 25 - 28% by volume.

[0007] Further, when irradiating with infrared rays, turn it over every 3 - 5 minutes.

[0008] Further, when increasing the indoor humidity, control the humidity at 66 - 68%.

[0009] Further, the temperature of the heating plate is 55 - 60 °C.

[0010] Further, when kneading, place the tea leaves in a bamboo winnowing basket for operation.

[0011] Compared with the prior art, the technical effects of the present invention are reflected in: Starting from the pretreatment of tea green and honeysuckle flower raw materials, the present invention innovates the product production process to ensure product quality, fully retains the effective components and flavors of honeysuckle, and achieves a complementary effect with the mellow taste of zinc - selenium green tea. It has good market adaptability and can develop a better market. Specific embodiments

[0012] The technical solution of the present invention will be further limited in combination with specific embodiments below, but the scope of protection required is not limited only to the description made.

[0013] Example 1 A preparation method of honeysuckle-flavored zinc selenium green tea includes the following steps: (1) Fresh leaf treatment Pick fresh leaves with one bud and two leaves of tea leaves for standby; Cut the honeysuckle from 15 cm below the flower with branches and leaves, place it in a cooling room, control the thickness of the honeysuckle branches and leaves to be 4 cm, lay a layer of gauze on the honeysuckle branches and leaves, lay a layer of tea leaves on the gauze, fully spread out the tea leaves, keep them even, and control the thickness to be 2 cm; Lay a layer of gauze on the surface of the tea leaves, and then place a layer of honeysuckle branches and leaves with a thickness of 10 cm on the surface of the gauze; Adjust the temperature of the cooling room to 35°C, close the doors and windows and keep them for 30 minutes, then open the doors and windows and keep them for 3 hours; The aperture of the gauze is 1 mm; (2) Fresh leaf mixing Separate the honeysuckle branches and leaves from the tea leaves, and pick the flowers from the honeysuckle branches and leaves for standby; Mix the flowers of the aforementioned honeysuckle and the tea leaves according to a mass ratio of 1:6, place them in a withering machine, keep the humidity at 53% and the thickness of the tea leaves at 4 cm, irradiate the tea leaves with infrared rays, keep the irradiation time at 20 minutes, let it stand for 30 minutes, and continue to irradiate for 15 minutes. During the whole process, blow hot air at 28°C continuously to obtain the original tea leaves with a flower flavor; The oxygen content in the hot air is 25% by volume; When irradiating with infrared rays, turn it over every 3 minutes; (3) Fresh leaf de-enzyming Gather the original leaves processed in the previous step, pile them up with a thickness of 20 cm and place them for 30 minutes, put the original leaves into a de-enzyming machine, adjust the temperature to 230°C, and process for 1 minute; After the original leaves are spread out and cooled to room temperature, gather them again and treat them with microwave for 2 minutes; Put them into the de-enzyming machine again, adjust the temperature of the drum to 200°C, and process for 2 minutes; (4) Agglomeration fermentation Spread out the original leaves processed in the previous step indoors, increase the indoor humidity, let the original leaves fully contact the air, keep it for 20 minutes, control the indoor temperature at 33°C, gather the original leaves and place them in a clay pot. After the original leaves are level with the pot mouth, gently compact them, seal the pot mouth with plastic wrap, raise the room temperature to 38°C, and place it normally on the heating plate for 20 minutes; Place a layer of towel on the heating plate, invert the clay pot on the towel so that the pot mouth is facing down, and continue to place it for 30 minutes; When increasing the indoor humidity, control the humidity at 66%; The temperature of the heating plate is 55°C; (5) Shaping Take out the original leaves from the earthenware pot, knead them for 20 min, place them in a shaping machine, and process them at 120 °C for 2 - 3 min; when kneading, place the tea leaves in a bamboo winnowing basket for operation; (6) Drying Pour the original leaves into a drum dryer, process them at 180 °C for 2 min, let them stand for 12 min, process them at 60 °C for 10 min, raise the temperature to 130 °C, and dry the tea leaves until the water content is 5%.

[0014] Example 2 A preparation method of zinc - selenium green tea with honeysuckle fragrance, comprising the following steps: (1) Original leaf treatment Pick fresh leaves of one bud and two leaves of tea for standby; Cut the honeysuckle with branches and leaves 20 cm down from the flower, place it in a cooling room, control the thickness of the honeysuckle branches and leaves to be 7 cm, lay a layer of gauze on the honeysuckle branches and leaves, lay a layer of tea leaves on the gauze, spread the tea leaves out fully to keep them even, control the thickness to be 3 cm; Lay a layer of gauze on the surface of the tea leaves, and then place another layer of honeysuckle branches and leaves with a thickness of 13 cm on the surface of the gauze; Adjust the temperature of the cooling room to 40 °C, close the doors and windows for 40 min, then open the doors and windows and keep them open for 4 h; The aperture of the gauze is 2 mm; (2) Fresh leaf mixing Separate the honeysuckle branches and leaves from the tea leaves, pick the flowers from the honeysuckle branches and leaves for standby; Mix the flowers of the aforementioned honeysuckle and the tea leaves according to a mass ratio of 1:7, place them in a withering machine, keep the humidity at 58% and the tea leaf thickness at 7 cm, irradiate the tea leaves with infrared rays, keep the irradiation time at 23 min, let them stand for 35 min, and continue to irradiate for 18 min. During the whole process, blow hot air at 30 °C continuously to obtain the original tea leaves with a flower flavor; The oxygen content in the hot air is 28% by volume; When irradiating with infrared rays, turn them over every 5 min; (3) Original leaf fixation Gather the original leaves processed in the previous step, pile them up with a thickness of 25 cm and let them stand for 35 min, put the original leaves into a fixation machine, adjust the temperature to 260 °C, and process for 2 min; After the original leaves are spread out and cooled to room temperature, gather them again and treat them with microwave for 4 min; Put them into the fixation machine again, adjust the drum temperature to 230 °C, and process for 3 min; (4) Agglomeration fermentation Unfold the original leaves processed in the previous step indoors, increase the indoor humidity, allow the original leaves to fully contact the air, and maintain for 23 minutes. Control the indoor temperature at 35°C. Gather the original leaves and place them in a clay pot. After the original leaves are level with the pot mouth, gently compact them. Seal the pot mouth with plastic wrap. Raise the room temperature to 40°C and normally place it on a heating plate for 30 minutes. Place a layer of towel on the heating plate, invert the clay pot on the towel so that the pot mouth faces down, and continue to place for 36 minutes. When increasing the indoor humidity, control the humidity at 68%. The temperature of the heating plate is 60°C. (5) Shaping Take out the original leaves from the clay pot, knead for 30 minutes, and place them in a shaping machine for treatment at 140°C for 3 minutes. When kneading, place the tea leaves in a bamboo winnowing basket for operation. (6) Drying Pour the original leaves into a drum machine, treat at 190°C for 3 minutes, let stand for 14 minutes, treat at 70°C for 13 minutes, raise the temperature to 140°C, and dry the tea leaves until the moisture content is 7%.

[0015] Example 3 A preparation method of zinc selenium green tea with honeysuckle fragrance includes the following steps: (1) Original leaf treatment Pick fresh leaves of one bud and two leaves of tea for standby. Cut the honeysuckle with branches and leaves 18 cm down from the flower and place it in a cooling room. Control the thickness of the honeysuckle branches and leaves at 4.7 cm. Lay a layer of gauze on the honeysuckle branches and leaves, and lay a layer of tea on the gauze. Fully unfold the tea leaves to keep them uniform, and control the thickness at 2.3 cm. Lay a layer of gauze on the surface of the tea leaves, and then place a layer of honeysuckle branches and leaves with a thickness of 10 cm on the surface of the gauze. Adjust the temperature of the cooling room to 40°C, close the doors and windows and keep for 40 minutes, then open the doors and windows and keep for 3 hours. The pore size of the gauze is 2 mm. (2) Fresh leaf mixing Separate the honeysuckle branches and leaves from the tea leaves, and pick the flowers from the honeysuckle branches and leaves for standby. Mix the flowers of the aforementioned honeysuckle and the tea leaves according to a mass ratio of 1:7, place them in a withering machine, keep the humidity at 53% and the tea leaf thickness at 7 cm, irradiate the tea leaves with infrared rays, keep the irradiation time at 20 minutes, let stand for 35 minutes, and continue to irradiate for 15 minutes. Continuously blow hot air at 30°C throughout the process to obtain the original tea leaves with flower flavor. The oxygen content in the hot air is 25% by volume. When irradiating with infrared rays, turn over once every 5 minutes. (3) Original leaf fixation Gather the original leaves processed in the previous step, stack them to a thickness of 25 cm and place for 30 min. Put the original leaves into a de-enzyming machine, adjust the temperature to 260 °C and process for 1 min. After the original leaves are spread out and cooled to room temperature, gather them again and process with microwave for 4 min. Then put them into the de-enzyming machine again, adjust the roller temperature to 200 °C and process for 3 min. (4)Agglomeration fermentation Spread out the original leaves processed in the previous step indoors, increase the indoor humidity, let the original leaves fully contact the air, keep for 20 min, control the indoor temperature at 35 °C, gather the original leaves and place them in a clay pot. After the original leaves are level with the pot mouth, gently compact them, seal the pot mouth with plastic wrap, raise the room temperature to 38 °C, and normally place on a heating plate for 30 min. Place a layer of towel on the heating plate, invert the clay pot on the towel so that the pot mouth is facing down, and continue to place for 36 min. The humidity is controlled at 68% when increasing the indoor humidity; the temperature of the heating plate is 55 °C; (5)Shaping Take out the original leaves from the clay pot, knead for 30 min, and place them in a shaping machine to process at 120 °C for 3 min. When kneading, place the tea leaves in a bamboo winnowing basket for operation; (6)Drying Pour the original leaves into a roller machine, process at 180 °C for 3 min, let stand for 12 min, process at 70 °C for 10 min, raise the temperature to 140 °C, and dry the tea leaves until the water content is 5%.

[0016] Experimental example Use honeysuckle and tea leaves locally picked in Fenggang County, Zunyi City, Guizhou Province, and operate according to Example 1 to make honeysuckle green tea. Adjust the ratio of honeysuckle flowers to tea leaves and set the comparative examples as follows: Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Ratio of honeysuckle flowers to tea leaves 1:3 1:9 Using only honeysuckle Using only green tea Make honeysuckle green tea according to Examples 1 - 3 and Comparative Examples 1 - 4, and detect the nutritional components as follows: Zinc content (mg / Kg) Selenium content (mg / Kg) Example 1 66.78 3.44 Example 2 71.33 3.18 Example 3 63.25 3.08 Comparative Example 1 55.90 2.11 Comparative Example 2 53.78 2.04 Comparative Example 3 45.89 1.78 Comparative Example 4 43.78 1.55 It can be seen from the table that the zinc content and selenium content in Comparative Examples 3 and 4 are low, mainly because the loss of selenium and zinc is high during separate processing, and less remains in the final product. In Comparative Examples 1 - 2 and Examples 1 - 3, the tea leaves and honeysuckle are operated in cooperation. During the production, the components of the tea leaves and honeysuckle cooperate with each other to protect the stability of zinc and selenium compounds, resulting in less loss of zinc and selenium during processing. Moreover, the zinc and selenium content in Examples 1 - 3 is significantly higher than that in the comparative examples. It can be seen that the ratio of honeysuckle and tea leaves in the present invention brings good effects.

Claims

1. A method for preparing honeysuckle-flavored zinc-selenium green tea, characterized in that: The following steps are involved: Original leaf processing Pick fresh leaves of tea leaves with one bud and two leaves for later use; cut off the honeysuckle with branches and leaves 15-20cm below the flower, place them in a cooling room, control the thickness of the honeysuckle branches and leaves to be 4-7cm, spread a layer of gauze on the honeysuckle branches and leaves, spread a layer of tea leaves on the gauze, spread the tea leaves fully and evenly, and control the thickness to be 2-3cm; spread a layer of gauze on the surface of the tea leaves, and put another layer of honeysuckle branches and leaves with a thickness of 10-13cm on the surface of the gauze; adjust the temperature of the cooling room to 35-40℃, close the doors and windows for 30-40min, and then open the doors and windows for 3-4h; Fresh leaf mix Separate the honeysuckle branches and leaves from the tea leaves, and pick the flowers from the honeysuckle branches and leaves for later use; mix the honeysuckle flowers and tea leaves in a mass ratio of 1:6-7, place them in a spreading machine, maintain a humidity of 53-58%, and a tea thickness of 4-7 cm, irradiate the tea leaves with infrared rays for 20-23 minutes, let them stand for 30-35 minutes, continue irradiating for 15-18 minutes, and continue blowing hot air at 28-30° C. during the whole process to obtain the original leaves of the flower-flavored tea leaves; (3) Fixing of original leaves Gather the original leaves treated in the previous step, pile them into a thickness of 20-25cm and place them for 30-35min, put them into the fixing machine, adjust the temperature to 230-260℃, and treat them for 1-2min; spread the original leaves and cool them to room temperature, gather them again, and treat them with microwaves for 2-4min; put them into the fixing machine again, adjust the drum temperature to 200-230℃, and treat them for 2-3min; (4) Aggregate fermentation Spread the raw leaves processed in the previous step in the room, increase the indoor humidity, let the raw leaves fully contact the air, keep it for 20-23 minutes, control the indoor temperature at 33-35℃, collect the raw leaves and place them in the pottery jar, gently press the raw leaves flush with the jar mouth, seal the jar mouth with plastic wrap, raise the room temperature to 38-40℃, and place it normally on the heating plate for 20-30 minutes; put a layer of towel on the heating plate, turn the pottery jar upside down on the towel so that the jar mouth faces downward, and continue to place it for 30-36 minutes; forming Take the original leaves out of the pottery jar, roll them for 20-30 minutes, put them into a shaping machine, and process them at 120-140℃ for 2-3 minutes; (6) Drying Pour the raw leaves into the drum machine, treat at 180-190℃ for 2-3min, let stand for 12-14min, treat at 60-70℃ for 10-13min, increase the temperature to 130-140℃, and dry the tea leaves until the moisture content is 5-7%.

2. The method for preparing the honeysuckle-flavored zinc-selenium green tea according to claim 1, characterized in that: The pore size of the gauze is 1-2 mm.

3. The method for preparing the honeysuckle flavored zinc-selenium green tea according to claim 1, characterized in that: The oxygen content in the hot air is 25-28% by volume.

4. The method for preparing the honeysuckle-flavored zinc-selenium green tea according to claim 1, characterized in that: During the infrared irradiation, the baskets were turned over every 3-5 minutes.

5. The method for preparing the honeysuckle-flavored zinc-selenium green tea according to claim 1, characterized in that: When the indoor humidity is increased, the humidity is controlled to be 66-68%.

6. The method for preparing the honeysuckle flavored zinc-selenium green tea according to claim 1, characterized in that: The temperature of the heating plate is 55-60°C.

7. The method for preparing the honeysuckle-flavored zinc-selenium green tea according to claim 1, characterized in that: During the kneading process, the tea leaves are placed in a bamboo dustpan.