Preparation process of magnolia oolong tea
Through the gradient baking process of oolong tea and magnolia flowers and the magnolia pure dew spray treatment, the problem of poor sense of magnolia tea is solved, the appearance, soup color, aroma and taste of magnolia oolong tea is improved, and the overall quality of the tea is improved.
Patent Information
- Application Number
- CN202510657674.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-21
- Publication Date
- 2025-07-08
Smart Images
Figure BDA0005412903920000051 
Figure BDA0005412903920000061
Abstract
Description
Technical Field
[0001] The present invention relates to the field of food, and particularly to a preparation process of magnolia oolong tea. Background Art
[0002] Magnolia tea is prepared from tea and magnolia flowers as raw materials. It is a healthy tea for maintaining good health, which can dispel wind and open orifices, and can be used to treat headache, nasal sinusitis, nasal congestion, and dental abscess. However, the existing magnolia tea still has problems such as poor appearance, soup color, aroma, and taste, which limits the application and promotion of magnolia tea. Therefore, how to further improve the sensory properties of magnolia tea is of great significance for enhancing the value of magnolia tea.
[0003] Therefore, there is a need in the art to develop a magnolia tea with excellent sensory properties and quality. Summary of the Invention
[0004] The purpose of the present invention is to develop a magnolia oolong tea with excellent sensory properties and quality.
[0005] In the first aspect of the present invention, a preparation process of magnolia oolong tea is provided. The process includes the following steps:
[0006] (i) Re-roasting oolong tea to obtain re-roasted tea leaves;
[0007] (ii) After placing magnolia flowers and the re-roasted tea leaves obtained in step (i) into a baking cage, perform the following gradient-stage baking in sequence:
[0008] The first baking stage: Bake at 60 - 70 °C for 1.0 - 2.0 h, with a turning frequency of 10 - 20 min / time for locking the fragrance;
[0009] The second baking stage: Bake at 70 - 80 °C for 2.5 - 3.5 h, with a turning frequency of 15 - 25 min / time for melting the fragrance;
[0010] The third baking stage: Bake at 65 - 75 °C for 1.5 - 2.5 h, spray magnolia pure dew for condensing the fragrance to obtain magnolia oolong tea.
[0011] Preferably, in step (i), the oolong tea includes cinnamon tea.
[0012] Preferably, in step (i), the oolong tea includes Wuyi cinnamon tea.
[0013] Preferably, in step (i), the temperature of the re-roasting is 110 - 130 °C, more preferably 115 - 125 °C, and most preferably 120 °C.
[0014] Preferably, in the step (i), the water content of the re-roasted tea is 2-10%, preferably 4-8%, more preferably 5-7%, and most preferably 6%.
[0015] Preferably, the step (i) includes: re-roasting Wuyi cinnamon tea at 120 °C until the water content is 6% to obtain re-roasted tea.
[0016] Preferably, in the step (ii), the magnolia flower includes the semi-open flower buds of Magnolia cylindrica Wils.
[0017] Preferably, in the step (ii), the magnolia flower includes the magnolia flower subjected to quick-freezing treatment.
[0018] Preferably, the quick-freezing treatment step includes quick-freezing at -14 °C to -22 °C for 2.0-3.0 h.
[0019] Preferably, the quick-freezing treatment step includes quick-freezing at -16 °C to -20 °C for 2.3-2.7 h.
[0020] Preferably, the quick-freezing treatment step includes quick-freezing at -18 °C for 2.5 h.
[0021] Preferably, the quick-frozen magnolia flower is prepared by the following method:
[0022] Quick-freezing the semi-open flower buds of Magnolia cylindrica Wils at -18 °C for 2.5 h to obtain the quick-frozen magnolia flower.
[0023] Preferably, in the step (ii), the weight ratio of the magnolia flower to the re-roasted tea obtained in the step (i) is 1:1-5, preferably 1:2-4, more preferably 1:2.5-3.5, and most preferably 1:3.
[0024] Preferably, in the step (ii), the first baking stage: bake at 63-68 °C for 1.3-1.7 h, and the turning frequency is 13-17 min / time for locking the fragrance.
[0025] Preferably, in the step (ii), the first baking stage: bake at 65 °C for 1.5 h, and the turning frequency is 15 min / time for locking the fragrance.
[0026] Preferably, in the step (ii), the second baking stage: bake at 73-77 °C for 2.7-3.3 h, and the turning frequency is 18-22 min / time for melting the fragrance.
[0027] Preferably, in the step (ii), the second baking stage: bake at 75 °C for 3 h, and the turning frequency is 20 min / time for melting the fragrance.
[0028] Preferably, in the step (ii), the third baking stage: baking is carried out at 67-73°C for 1.8-2.2 h, spraying magnolia pure dew, and carrying out fragrance condensation to obtain magnolia oolong tea.
[0029] Preferably, in the step (ii), the third baking stage: baking is carried out at 70°C for 2 h, spraying magnolia pure dew, and carrying out fragrance condensation to obtain magnolia oolong tea.
[0030] Preferably, in the step (ii), the spraying amount of magnolia pure dew is 0.2-1.0 ml / kg, preferably 0.3-0.8 ml / kg, more preferably 0.4-0.6 ml / kg, and most preferably 0.5 ml / kg.
[0031] Preferably, in the step (ii), the magnolia pure dew is obtained by steam distillation of magnolia flowers.
[0032] Preferably, the step (ii) includes:
[0033] After placing magnolia flowers and the re-baked cinnamon tea leaves obtained in the step (i) into a baking cage according to a weight ratio of 1:3, the following gradient stage baking is carried out in sequence:
[0034] The first baking stage: baking is carried out at 65°C for 1.5 h, and the turning frequency is 15 min / time for fragrance locking;
[0035] The second baking stage: baking is carried out at 75°C for 3 h, and the turning frequency is 20 min / time for fragrance melting;
[0036] The third baking stage: baking is carried out at 70°C for 2 h, spraying 0.5 ml / kg of magnolia pure dew, and carrying out fragrance condensation to obtain magnolia oolong tea.
[0037] In the second aspect of the present invention, a magnolia oolong tea is provided, and the magnolia oolong tea is prepared by the process as described in the first aspect of the present invention.
[0038] It should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described below (such as in the examples) can be combined with each other to form new or preferred technical solutions. Detailed implementation manners
[0039] The present invention develops a preparation process of magnolia oolong tea, and the magnolia oolong tea prepared by this process has excellent sensory properties and quality, and thus has excellent value.
[0040] Terms
[0041] As used herein, the terms "comprising," "including," and "containing" are used interchangeably and include not only open-ended definitions but also semi-closed and closed definitions, and the terms include "consisting of" and "consisting essentially of."
[0042] The following describes exemplary embodiments of the present application, including various details of the embodiments of the present application to facilitate understanding, which should be considered merely exemplary. Therefore, those of ordinary skill in the art should recognize that various changes and modifications can be made to the embodiments described herein without departing from the scope and spirit of the present application. Similarly, descriptions of well-known functions and structures are omitted in the following description for clarity and conciseness.
[0043] Preparation process of magnolia oolong tea
[0044] The present invention provides a preparation process of magnolia oolong tea, and the process includes the steps:
[0045] (i) Re-roast the oolong tea to obtain the re-roasted tea leaves;
[0046] (ii) After placing the magnolia flowers and the re-roasted tea leaves obtained in step (i) into the baking cage, perform the following gradient-stage baking in sequence:
[0047] The first baking stage: Bake at 60 - 70 °C for 1.0 - 2.0 h, with the turning frequency of baking being 10 - 20 min / time, for locking the fragrance;
[0048] The second baking stage: Bake at 70 - 80 °C for 2.5 - 3.5 h, with the turning frequency of baking being 15 - 25 min / time, for melting the fragrance;
[0049] The third baking stage: Bake at 65 - 75 °C for 1.5 - 2.5 h, spray magnolia pure dew, for condensing the fragrance, to obtain magnolia oolong tea.
[0050] Specifically, the preparation process of the magnolia oolong tea is as described in the first aspect of the present invention above.
[0051] The main technical effects achieved by the present invention include:
[0052] The present invention provides a preparation process of magnolia oolong tea. The magnolia oolong tea prepared by the process has excellent sensory effects, and has a high content of total soluble sugars and a low content of caffeine, thus having excellent quality and increasing the value of magnolia oolong tea.
[0053] Example 1
[0054] In this Example 1, a magnolia oolong tea is prepared, and the preparation process of the magnolia oolong tea is as follows:
[0055] (1) The semi - open - stage flower buds of Magnolia cylindrica picked are quickly frozen at - 18°C for 2.5 h to obtain quickly - frozen magnolia flowers.
[0056] (2) Wuyi cinnamon tea is re - roasted at 120°C until the water content is 6% to obtain re - roasted cinnamon tea leaves.
[0057] (3) The quickly - frozen magnolia flowers obtained in step (1) and the re - roasted cinnamon tea leaves obtained in step (2) are placed into a baking cage according to a weight ratio of 1:3, and then the following gradient - stage baking is carried out in sequence:
[0058] The first baking stage: Bake at 65°C for 1.5 h, with a turning - baking frequency of 15 min / time for fragrance locking.
[0059] The second baking stage: Bake at 75°C for 3 h, with a turning - baking frequency of 20 min / time for fragrance melting.
[0060] The third baking stage: Bake at 70°C for 2 h, spray 0.5 ml / kg of magnolia pure dew (magnolia pure dew is obtained by steam distillation of magnolia flowers) for fragrance coagulation to obtain magnolia oolong tea.
[0061] Comparative Example 1
[0062] A magnolia oolong tea is prepared in this Comparative Example 1, and the preparation process of the magnolia oolong tea is as follows:
[0063] (1) The semi - open - stage flower buds of Magnolia cylindrica picked are quickly frozen at - 18°C for 2.5 h to obtain quickly - frozen magnolia flowers.
[0064] (2) Wuyi cinnamon tea is re - roasted at 120°C until the water content is 6% to obtain re - roasted cinnamon tea leaves.
[0065] (3) The quickly - frozen magnolia flowers obtained in step (1) and the re - roasted cinnamon tea leaves obtained in step (2) are placed into a baking cage according to a weight ratio of 1:3, and then the following gradient - stage baking is carried out in sequence:
[0066] The first baking stage: Bake at 60°C for 2.0 h, with a turning - baking frequency of 15 min / time for fragrance locking.
[0067] The second baking stage: Bake at 70°C for 2 h, with a turning - baking frequency of 20 min / time for fragrance melting.
[0068] The third baking stage: Bake at 75°C for 1 h, spray 0.5 ml / kg of magnolia pure dew (magnolia pure dew is obtained by steam distillation of magnolia flowers) for fragrance coagulation to obtain magnolia oolong tea.
[0069] Comparative Example 2
[0070] Comparative Example 2 prepares a magnolia oolong tea, and the preparation process of the magnolia oolong tea is as follows:
[0071] (1) The picked half-opened flower buds of Magnolia cylindrica Wils. are quickly frozen at -18°C for 2.5 h to obtain quickly frozen magnolia flowers.
[0072] (2) Wuyi cinnamon tea is re-roasted at 120°C until the water content is 6% to obtain re-roasted cinnamon tea leaves.
[0073] (3) The quickly frozen magnolia flowers obtained in step (1) and the re-roasted cinnamon tea leaves obtained in step (2) are placed into a baking cage according to a weight ratio of 1:3, and then the following gradient stage baking is carried out in sequence:
[0074] The first baking stage: baking is carried out at 75°C for 1.0 h, and the turning baking frequency is 15 min / time for fragrance locking;
[0075] The second baking stage: baking is carried out at 60°C for 4 h, and the turning baking frequency is 20 min / time for fragrance melting;
[0076] The third baking stage: baking is carried out at 65°C for 1 h, and 0.5 ml / kg of magnolia pure dew (the magnolia pure dew is obtained by steam distillation of magnolia flowers) is sprayed for fragrance condensation to obtain magnolia oolong tea.
[0077] Sensory evaluation of magnolia oolong tea
[0078] The prepared magnolia oolong tea is subjected to sensory evaluation according to GB / T 23776-2018 "Methods for Sensory Evaluation of Tea". The proportions of appearance, soup color, aroma, taste, and leaf bottom in the sensory score are 20%, 5%, 35%, 30%, and 10% respectively.
[0079] Evaluation method: Weigh 3.0 g of magnolia oolong tea and place it in a 150 mL refined tea evaluation cup. Fill it with boiling water, cover it and soak for 3 min. Pour the tea soup into the evaluation bowl at a constant speed in sequence according to the brewing order, and evaluate the soup color, aroma (freshness and purity), and taste; for the second brewing, soak for 5 min, drain the tea soup, and evaluate the soup color, aroma (concentration and persistence), taste, and leaf bottom in sequence. The results are comprehensively judged by the two brews.
[0080] The sensory scores of the magnolia oolong tea prepared in Example 1 and Comparative Examples 1-2 are shown in Table 1 below:
[0081] Table 1 Average sensory scores of the magnolia oolong tea in Example 1 and Comparative Examples 1-2 (total score 10 points)
[0082]
[0083]
[0084] Note: The higher the sensory score, the better the sensory effect.
[0085] As can be seen from Table 1, the sensory quality of the magnolia oolong tea in Example 1 is the best in terms of appearance, soup color, aroma, taste and leaf bottom, thus having excellent sensory properties.
[0086] The quality of magnolia oolong tea was evaluated by measuring the contents of total soluble sugar and caffeine in magnolia oolong tea. The contents of total soluble sugar and caffeine in the magnolia oolong tea of Example 1 and Comparative Examples 1-2 are shown in Table 2 below.
[0087] Table 2 Contents of total soluble sugar and caffeine in magnolia oolong tea prepared in Example 1 and Comparative Examples 1-2
[0088] Example Total soluble sugar (%) Caffeine (%) Example 1 8.07±0.35 1.45±0.09 Comparative Example 1 7.31±0.41 1.72±0.12 Comparative Example 2 6.95±0.28 1.95±0.17
[0089] The total soluble sugar in magnolia oolong tea has a sweet taste and is the main component of the taste of the tea soup, which can improve the taste of the tea soup. The caffeine with a bitter taste reduces the taste of the tea soup. As can be seen from Table 2, the magnolia oolong tea in Example 1 has a high content of total soluble sugar and a low content of caffeine, thus having excellent quality and increasing the value of magnolia oolong tea.
[0090] The above are only the preferred embodiments of the present application and are not intended to limit the present application. For those skilled in the art, various changes and modifications can be made to the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included within the protection scope of the present application.
Claims
1. A preparation process of magnolia oolong tea, characterized in that, The described process includes the steps: (i) Re-roast oolong tea to obtain re-roasted tea leaves; (ii) After placing magnolia flowers and the re-roasted tea leaves obtained in step (i) into a baking cage, perform the following gradient-stage baking in sequence: First baking stage: Bake at 60 - 70 °C for 1.0 - 2.0 h, with a turning frequency of 10 - 20 min / time for aroma locking; Second baking stage: Bake at 70 - 80 °C for 2.5 - 3.5 h, with a turning frequency of 15 - 25 min / time for aroma melting; Third baking stage: Bake at 65 - 75 °C for 1.5 - 2.5 h, spray magnolia pure dew for aroma coagulation to obtain magnolia oolong tea.
2. The preparation process of magnolia oolong tea according to claim 1, characterized in that, In the above step (i), the tea includes Wuyi cinnamon tea.
3. The preparation process of magnolia oolong tea according to claim 1, characterized in that, In the above step (i), the temperature of the re-roasting is 110 - 130 °C, preferably 115 - 125 °C, more preferably 120 °C.
4. The preparation process of the magnolia oolong tea according to claim 1, characterized in that, In the above step (i), the water content of the re-roasted tea leaves is 2 - 10%, preferably 4 - 8%, more preferably 5 - 7%, and most preferably 6%.
5. The preparation process of the magnolia oolong tea according to claim 1, characterized in that, In the above step (ii), the magnolia flowers include magnolia flowers treated by quick freezing.
6. The preparation process of magnolia oolong tea according to claim 1, characterized in that, In the above step (ii), the weight ratio of the magnolia flowers to the re-roasted tea leaves obtained in step (i) is 1:1 - 5, preferably 1:2 - 4, more preferably 1:2.5 - 3.5, and most preferably 1:
3.
7. The preparation process of the magnolia oolong tea according to claim 1, characterized in that, In the above step (ii), for the first baking stage: Bake at 63 - 68 °C for 1.3 - 1.7 h, with a turning frequency of 13 - 17 min / time for aroma locking; In the above step (ii), for the second baking stage: Bake at 73 - 77 °C for 2.7 - 3.3 h, with a turning frequency of 18 - 22 min / time for aroma melting; In the above step (ii), for the third baking stage: Bake at 67 - 73 °C for 1.8 - 2.2 h, spray magnolia pure dew for aroma coagulation to obtain magnolia oolong tea.
8. The preparation process of magnolia oolong tea according to claim 1, characterized in that, In the above step (ii), the magnolia pure dew is obtained by steam distillation of magnolia flowers.
9. The preparation process of magnolia oolong tea according to claim 1, characterized in that, The above step (ii) includes: After placing magnolia flowers and the re-roasted cinnamon tea leaves obtained in step (i) into a baking cage according to a weight ratio of 1:3, perform the following gradient-stage baking in sequence: First baking stage: Bake at 65 °C for 1.5 h, with a turning frequency of 15 min / time for aroma locking; Second baking stage: Bake at 75 °C for 3 h, with a turning frequency of 20 min / time for aroma melting; Third baking stage: Bake at 70 °C for 2 h, spray 0.5 ml / kg of magnolia pure dew for aroma coagulation to obtain magnolia oolong tea.
10. A magnolia oolong tea, characterized in that, The above magnolia oolong tea is prepared by the process described in claim 1.