Processing method of glutinous rice fragrance type scented tea

Abstract

The invention discloses a processing method of glutinous rice fragrance type scented tea, and belongs to the technical field of tea processing. The processing method comprises the following steps: firstly, naturally airing fresh tea flowers, steaming in glutinous rice water vapor for a short time, then taking out, spreading, airing and cooling to obtain pretreated tea flowers; the pretreated tea flowers are dried until the water content is 10%-15%, wrapping scenting is carried out with reed leaves, then low-temperature drying is carried out, the steps of wrapping scenting with the reed leaves and low-temperature drying are repeatedly carried out until the water content of the tea flowers is reduced to 3%-5%, and the glutinous rice fragrance type tea tree scented tea is prepared. The glutinous-aroma-type tea tree flower tea prepared by the processing method provided by the invention has unique glutinous aroma and fresh and sweet flower fragrance of tea tree flowers, the content of water extract, soluble sugar and glutinous-aroma-type aroma substances is high, the content of bitter and astringent substances such as tea polyphenol and flavone is relatively low, and the glutinous-aroma-type tea tree flower tea is sweet and mellow in taste, light golden yellow in color, full in flowers and excellent in quality.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, and in particular to a processing method of glutinous-flavored tea tree scented tea. Background Art

[0002] tea tree( Camellia sinensis Camellia sinensis (L.) O. Kuntze is a perennial evergreen woody plant in the Theaceae family and a very important leaf-producing economic crop. Tea flowers are the reproductive organs of the tea plant. They are complete and bisexual, consisting of a calyx, pedicel, corolla, stamens, and pistils. They are mostly white, with pale yellow and pink being rare. They are characterized by a long flowering period and abundant blooms. Flower buds begin to differentiate in May each year, with flowering beginning in September and continuing until December of the same year. The yield of dried tea flowers can typically reach 150-200 kg per mu (approximately 150-200 kg) per mu (approximately 150-200 kg). Tea flowers and buds and leaves are interconnected and mutually restrictive, with excessive reproductive growth inhibiting vegetative growth. Therefore, the development and utilization of tea flowers can alleviate nutrient competition within the tea plant and ensure the quality of the following year's tea. Tea flowers, similar to fresh tea leaves, contain a variety of nutrients, including tea polyphenols, amino acids, proteins, tea polysaccharides, tea saponins, and vitamins, making them a promising resource.

[0003] At present, there are relatively few research reports on the processing technology of tea flower, and its unique fragrance and nutrients have not been fully utilized. Patent document CN103598368A discloses a processing method of tea flower, including picking, withering, fixing, high temperature dehydration, screening, baking, cooling, low temperature drying and other processes. In this process, the picking time is controlled between 2 days before the pollination of tea flower and 2 days after pollination. Although the nutritional value of tea flower is guaranteed, the petals of the blooming flowers have a high moisture content that is not conducive to drying and forming, and are also prone to causing aroma substance loss. In addition, the processing method has a complex process, a long operating time, increases production costs, and fixing and high temperature annealing can cause the loss of tea flower nutrients. Therefore, how to retain fragrance and nutrients to the greatest extent is a technical problem that those skilled in the art need to solve.

[0004] Dried tea flowers processed from tea tree flowers have a delicate aroma. This characteristic allows them to be paired with aroma compounds with both rich and delicate aromas, creating new products with richer and more distinctive characteristics. The development of such products not only enhances the distinctiveness of tea tree flower products but also expands their application in new tea beverages. Previous studies have attempted to pair glutinous aroma compounds with products with strong floral or pyrotechnic aromas, but these failed to effectively capture the glutinous aroma. Furthermore, the use of tea tree flowers as an adsorption carrier for glutinous aroma compounds has not been reported in the literature. Summary of the Invention

[0005] The purpose of the present invention is to provide a glutinous-flavored tea flower tea, which uses tea flowers as an adsorption carrier for glutinous-flavored substances, giving the tea flowers glutinous-flavor characteristics, so as to expand the application of tea flowers in tea drinks.

[0006] To achieve the above object, the present invention adopts the following technical solutions: The present invention provides a method for processing glutinous fragrant tea, comprising the following steps: (1) airing fresh tea flowers to reduce the moisture content to 60%-70%, then washing the tea flowers and steaming them in a steamer of glutinous rice water for 3-8 minutes, then taking them out and airing them for 20-30 minutes to obtain pretreated tea flowers; (2) drying the pretreated tea flowers at 70-80°C to reduce the moisture content to 10%-15%; (3) Wrapping the dried tea flowers with rice dumplings leaves and leaving them at 4-10° C. for 20-24 hours; (4) taking out the tea tree flowers and drying them at 50-60°C; (5) Repeat steps (3) and (4) several times until the water content of the tea flower drops to 3%-5%, thereby obtaining the glutinous tea flower tea.

[0007] In step (1), fresh tea flowers are picked when the flowers are white or half-open, and after being naturally aired to remove a portion of moisture, they are placed in glutinous rice steam for a short time to allow the tea flowers to absorb glutinous fragrant substances in the glutinous rice steam. The flowers are then quickly taken out and spread out to air, thereby cooling the tea flowers and preventing them from browning, thereby obtaining pretreated tea flowers.

[0008] In the present invention, the flower buds are picked when the tea flowers are white or half-open and are full, bright in color, free of pests and mechanical damage. At this time, the tea flowers contain rich ingredients and have a mainly fresh fragrance, which is conducive to the formation of the flavor quality of the glutinous-fragrant tea flowers.

[0009] The varieties of tea flowers may include but are not limited to 'Golden Guanyin', 'Golden Peony', 'Yellow Guanyin', 'Mei Zhan', and 'Golden Bud'.

[0010] As a preferred drying condition, the natural drying conditions are sun exposure before 9 am and after 5 pm and drying in a ventilated indoor environment. The sunlight intensity before 9 am and after 5 pm is moderate, and the bud shape is maintained while the water evaporates.

[0011] Preferably, during the natural drying process, the tea flowers are spread to a thickness of 1-2 cm.

[0012] Before steaming, wash the tea tree flowers in water to remove dust and impurities on the surface of the tea tree flowers.

[0013] The invention adopts short-time steaming, and maintains sufficient and uniform steam during the steaming process, so that the buds of the tea tree flowers are slightly softened without destroying the structure thereof, and at the same time, the fragrance of the tea tree flowers is released.

[0014] Preferably, the method for preparing the glutinous rice water comprises: mixing glutinous rice and water in a ratio of 1 kg: 2-3 L, heating and boiling for 15-30 minutes, and filtering out the glutinous rice to obtain the glutinous rice water.

[0015] Preferably, during steaming, the tea flowers are spread to a thickness of 1-2 cm.

[0016] Preferably, the steaming time is 4-6 minutes.

[0017] In step (2), the pretreated tea flowers are dried at 70-80° C. to reduce the moisture content to 10%-15%. The dried tea flowers have bright color, complete buds and rich aroma.

[0018] In step (3), fresh bamboo leaves are used to wrap tea flowers for scenting. Under closed conditions of 4-10° C., the surface pores of the tea flowers with a moisture content of 10-15% can absorb a large amount of aroma components of the bamboo leaves, giving the tea flowers a unique glutinous fragrance.

[0019] Preferably, the bamboo leaves are wrapped in a condition where the weight ratio of bamboo leaves to tea flowers is 1-3:1, and the bamboo leaves enclose the tea flowers. Specifically, the tea flowers are wrapped in bamboo leaves, and the bamboo leaves are fixed with thread, bamboo sticks or paper clips to form a closed shape.

[0020] In step (4), the tea flowers that have absorbed the aroma of glutinous rice and the aroma of rice dumplings are dried at 50-60° C. During this process, a portion of the moisture of the tea flowers is removed by low-temperature drying, while low-temperature drying can retain the glutinous aroma components to a large extent.

[0021] The method repeats steps (3) and (4) several times, and repeatedly performs the steps of wrapping with rice dumplings leaves, scenting, and low-temperature drying, so that the tea flowers have rich glutinous fragrance and the water content is reduced to 3%-5%, thereby preparing the glutinous fragrance tea flower tea.

[0022] Preferably, the low-temperature drying treatment is carried out at a temperature of 55° C. and for a time of 30-40 minutes.

[0023] Preferably, steps (3) and (4) are repeated 3-5 times, each time reducing the water content by 2-3%.

[0024] The present invention also provides a glutinous-flavored tea tree scented tea prepared by the above processing method. The glutinous-flavored tea tree scented tea provided by the present invention has a unique glutinous fragrance and the sweet fragrance of tea tree flowers, a sweet and mellow taste, and excellent quality.

[0025] The present invention has the following beneficial effects: (1) The present invention provides a preparation process for a glutinous-scented tea flower tea, which uses tea flowers as an adsorption carrier for glutinous-scented substances, and imparts the tea flowers with glutinous-scented characteristics by steaming with glutinous rice water and combining it with a bamboo leaf scenting process. Specifically, freshly picked tea flowers are partially dehydrated and then placed in a glutinous rice steam for a short time for steaming. At this time, the tea flowers quickly absorb the glutinous-scented substances and release the fragrance of the tea flowers without destroying the shape of the flower buds; the steamed tea flowers are quickly taken out and spread out to cool down to prevent browning; the pre-treated tea flowers are dried to a moisture content of 10-15%, and then wrapped with bamboo leaves for scenting. During the scenting process, the tea flowers absorb the aroma components of the bamboo leaves, and then a low-temperature drying method is used to remove the moisture of the tea flowers while retaining the glutinous-scented components to the maximum extent; the bamboo leaf wrapping scenting and low-temperature drying steps are repeated, and the aroma components of the bamboo leaves are continuously accumulated and the moisture is gradually removed, thereby preparing the glutinous-scented tea flower tea.

[0026] (2) The glutinous-flavored tea tree flower tea prepared by the processing method provided by the present invention has a unique glutinous fragrance and the sweet floral fragrance of tea tree flowers, high content of water extract, soluble sugar, and glutinous-flavored aroma substances, low content of bitter substances such as tea polyphenols and flavonoids, sweet and mellow taste, light golden color, plump flowers, excellent quality, and is deeply loved by consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 Comparison of the content of ingredients in different products.

[0028] Figure 2 Comparison of the content of glutinous fragrance ingredients in different products. DETAILED DESCRIPTION

[0029] The present invention will be further described below in conjunction with specific examples. The following examples are only used to illustrate the present invention and are not intended to limit the scope of application of the present invention. Without departing from the spirit and essence of the present invention, modifications or replacements made to the inventive method, steps or conditions all fall within the scope of the present invention.

[0030] Unless otherwise specified, the experimental methods used in the following examples are conventional methods; the materials and reagents used are commercially available reagents and materials unless otherwise specified.

[0031] The water content in the following examples is determined by the 120°C drying method (rapid method) specified in GB / T 8304-2013, and the water content is expressed as mass fraction (%).

[0032] Example 1 1. Raw material preparation The tea flowers are picked when they are white or half-open. The tea varieties are 'Golden Guanyin' and 'Golden Peony'. The buds are full, bright in color, and free of diseases, insect pests and mechanical damage.

[0033] 2. Tea flower pretreatment (1) Fresh tea flowers were placed in a well-ventilated environment for natural drying. The drying conditions were sun exposure before 9 am and after 5 pm, as well as indoor drying. The drying thickness was 1.5 cm, so that the moisture content of the tea flowers was reduced to 65%.

[0034] (2) Place the tea tree flowers in a clean container and add an appropriate amount of clean water to wash them to remove dust and impurities on the surface.

[0035] (3) Boiling glutinous rice water: Take 500 g of glutinous rice, add 1 L of water, boil for 20 minutes, filter out the glutinous rice and set aside.

[0036] (4) Put the tea tree flowers cleaned in step (2) into a steamer and steam them for a short time with glutinous rice water. The thickness of the tea tree flowers is 2 cm and the steaming time is 4 minutes. During the steaming process, the steam is kept sufficient and uniform so that the buds of the tea tree flowers are slightly softened without destroying their structure, while releasing the aroma of the tea tree flowers.

[0037] (5) The steamed tea flowers are quickly taken out and aired for 30 minutes to cool the tea flowers and prevent browning, thereby obtaining pretreated tea flowers.

[0038] 3. Drying The pretreated tea flowers are placed in a dryer for drying. The drying temperature is controlled at 80°C, so that the water content of the tea flowers is reduced to 15%. The dried tea flowers have bright color, complete buds and rich aroma.

[0039] 4. Steps for scenting tea flowers wrapped in rice dumplings Wrapping with Zongzi Leaves: Prepare 250 g of Zongzi leaves and 250 g of tea flowers. Wrap the tea flowers in the Zongzi leaves, securing them with string to create a closed shape. Place at 4°C for 24 hours.

[0040] 5. Tea flower drying steps After taking out the tea flowers from the rice dumplings leaves, put them into an oven for secondary drying. The drying temperature is controlled at 55°C and the drying time is 0.5 hours. Take them out and wrap the tea flowers with rice dumplings leaves and repeat step 4.

[0041] Repeat the steps of drying at 55° C. and wrapping with rice dumplings leaves and placing at 4° C. to ensure that the tea flowers are completely wrapped in the rice dumplings leaves in a sealed state. After drying, the water content of the tea flowers is reduced to 4%.

[0042] 6. Encapsulation The dried tea flowers are packed in aluminum foil composite bags to ensure a good seal to prevent the loss of fragrance and moisture deterioration.

[0043] Example 2 1. Raw material preparation The tea flowers were picked in the white and half-open stages. The tea varieties were 'Huang Guanyin' and 'Mei Zhan'. The buds were full, bright in color, and free of pests and diseases and mechanical damage.

[0044] 2. Tea flower pretreatment (1) Fresh tea flowers were placed in a well-ventilated environment for natural drying. The drying conditions were sun exposure before 9 am and after 5 pm, as well as indoor drying. The drying thickness was 2.0 cm, and the moisture content of the tea flowers was reduced to 62%.

[0045] (2) Place the tea tree flowers in a clean container and add an appropriate amount of clean water to wash them to remove dust and impurities on the surface.

[0046] (3) Boiling glutinous rice water: Take 500 g of glutinous rice, add 1 L of water, boil for 20 minutes, filter out the glutinous rice and set aside.

[0047] (4) Put the tea tree flowers cleaned in step (2) into a steamer and steam them with glutinous rice water for a short time. The steaming time is 6 minutes. During the steaming process, the steam is kept sufficient and uniform, so that the buds of the tea tree flowers are slightly softened without destroying their structure, and at the same time, the aroma of the tea tree flowers is released.

[0048] (5) The steamed tea flowers are quickly taken out and aired for 25 minutes to cool the tea flowers and prevent browning, thereby obtaining pretreated tea flowers.

[0049] 3. Drying The pretreated tea flowers are placed in a dryer for drying. The drying temperature is controlled at 80°C, so that the water content of the tea flowers is reduced to 14%. The dried tea flowers have bright color, complete buds and rich aroma.

[0050] 4. Steps for scenting tea flowers wrapped in rice dumplings Wrapping with Zongzi Leaves: Prepare 270 g of Zongzi leaves and 250 g of tea flowers. Wrap the tea flowers in the Zongzi leaves and secure them with bamboo sticks. Place in a 10°C oven for 20 hours.

[0051] 5. Tea flower drying steps After taking out the tea flowers from the rice dumplings leaves, put them into an oven for secondary drying. The drying temperature is controlled at 55°C and the drying time is 40 minutes. Take them out and wrap the tea flowers with rice dumplings leaves and repeat step 4.

[0052] Repeat the steps of drying at 55° C. and wrapping with rice dumplings leaves and placing at 10° C. to ensure that the tea flowers are completely wrapped in the rice dumplings leaves in a sealed state. After drying, the water content of the tea flowers is reduced to 4%.

[0053] 6. Encapsulation The dried tea flowers are packed in aluminum foil composite bags to ensure a good seal to prevent the loss of fragrance and moisture deterioration.

[0054] Example 3 1. Raw material preparation The tea flowers are picked when they are white or half-open. The tea variety is 'Golden Bud', with full buds, bright colors, and no diseases, insect pests or mechanical damage.

[0055] 2. Tea flower pretreatment (1) Fresh tea flowers were placed in a well-ventilated environment for natural drying. The drying conditions were sun exposure before 9 am and after 5 pm, as well as indoor drying. The drying thickness was 1.5 cm, so that the moisture content of the tea flowers was reduced to 60%.

[0056] (2) Place the tea tree flowers in a clean container and add an appropriate amount of clean water to wash them to remove dust and impurities on the surface.

[0057] (3) Boiling glutinous rice water: Take 500 g of glutinous rice, add 1 L of water, boil for 20 minutes, filter out the glutinous rice and set aside.

[0058] (4) Put the tea tree flowers cleaned in step (2) into a steamer and steam them with glutinous rice water for a short time. The steaming time is 4 minutes. During the steaming process, the steam is kept sufficient and uniform, so that the buds of the tea tree flowers are slightly softened without destroying their structure, and at the same time, the aroma of the tea tree flowers is released.

[0059] (5) The steamed tea flowers are quickly taken out and aired for 30 minutes to cool the tea flowers and prevent browning, thereby obtaining pretreated tea flowers.

[0060] 3. Drying The pretreated tea flowers are placed in a dryer for drying. The drying temperature is controlled at 80°C, so that the water content of the tea flowers is reduced to 12%. The dried tea flowers have bright color, complete buds and rich aroma.

[0061] 4. Steps for scenting tea flowers wrapped in rice dumplings Wrapping with Zongzi Leaves: Prepare 300 g of Zongzi leaves and 250 g of tea flowers. Wrap the tea flowers in the Zongzi leaves, securing them with string to create a closed shape. Place at 4°C for 22 hours.

[0062] 5. Tea flower drying steps After taking out the tea flowers from the rice dumplings leaves, put them into an oven for secondary drying. The drying temperature is controlled at 55°C and the drying time is 0.5 hours. Take them out and wrap the tea flowers with rice dumplings leaves and repeat step 4.

[0063] Repeat the steps of drying at 55° C. and wrapping with rice dumplings leaves and placing at 4° C. to ensure that the tea flowers are completely wrapped in the rice dumplings leaves in a sealed state. After drying, the water content of the tea flowers is reduced to 4%.

[0064] The dried tea flowers are packed in aluminum foil composite bags to ensure a good seal to prevent the loss of fragrance and moisture deterioration.

[0065] Comparative Example 1 1. Raw materials are prepared as in Example 1.

[0066] 2. Tea flower pretreatment (1) Place fresh tea flowers in a well-ventilated environment and dry them naturally, then wash and remove dust and impurities from the surface. The method is the same as in Example 1.

[0067] (2) Put the cleaned tea tree flowers into a steamer and steam them with clean water for a short time. The steaming conditions are the same as those in Example 1.

[0068] (3) The steamed tea flowers are quickly taken out and spread out to air in the same manner as in Example 1.

[0069] 3. Drying: Place the pretreated tea flowers in a dryer for drying. The drying temperature is controlled at 80°C to reduce the water content of the tea flowers to 12%; then adjust the drying temperature to 55°C to reduce the water content of the tea flowers to 4%.

[0070] 4. Packaging: The method is the same as in Example 1.

[0071] Test Example 1 1. Sensory quality determination of tea samples The scented teas prepared in Examples 1-3 and Comparative Example 1 were subjected to sensory evaluation according to the sensory evaluation method for substitute teas in GH / T1091-2014. The results are shown in Table 1.

[0072] Table 1. Effects of key processing steps on the sensory quality of tea flowers As can be seen from Table 1, the tea flower product prepared in the above embodiment has a unique glutinous fragrance and the sweet floral fragrance of tea flowers, a sweet and mellow taste, a light golden color, plump flowers, and excellent quality.

[0073] 2. Ingredient detection 2.1 Comparison of nutrients and aroma substances The constant temperature oven method was used to determine the content of tea tree flower water extract; the folin phenol colorimetric method was used to determine the total polyphenol content; the anthrone-concentrated sulfuric acid colorimetric method was used to determine the soluble sugar content; and the aluminum chloride colorimetric method was used to determine the total flavonoid content.

[0074] The results are as follows Figure 1 As shown, the tea flower products prepared in Examples 1-3 have high contents of water extract, soluble sugar, and glutinous aroma substances, and low contents of bitter substances such as tea polyphenols and flavonoids.

[0075] 2.2 Comparison of glutinous aroma components The volatile compounds 3-octanol, 3,5-octadien-2-one, 1-octen-3-ol, 2,4-heptadienal, 2-propionylpyridine, lauryl aldehyde, and acetophenone were detected by SPME-GC / MS method.

[0076] The results are as follows Figure 2 As shown, the content of glutinous aroma substances in the tea flower products prepared by steaming glutinous rice water and scenting with rice dumplings leaves in Examples 1-3 is significantly higher than that in Comparative Example 1.

Claims

1. A method for processing glutinous fragrant tea, characterized in that: The following steps are involved: (1) airing fresh tea flowers to reduce the moisture content to 60%-70%, then washing the tea flowers and steaming them in a steamer of glutinous rice water for 3-8 minutes, then taking them out and airing them for 20-30 minutes to obtain pretreated tea flowers; (2) drying the pretreated tea flowers at 70-80°C to reduce the moisture content to 10%-15%; (3) Wrapping the dried tea flowers with rice dumplings leaves and leaving them at 4-10° C. for 20-24 hours; (4) taking out the tea tree flowers and drying them at 50-60°C; (5) Repeat steps (3) and (4) several times until the water content of the tea flower drops to 3%-5%, thereby obtaining the glutinous tea flower tea.

2. The processing method of the glutinous fragrant tea according to claim 1, characterized in that: In step (1), fresh tea flowers are picked when the flowers are white or half-open.

3. The processing method of the glutinous fragrant tea according to claim 1, characterized in that: In step (1), the natural drying conditions are sun exposure before 9 am and after 5 pm and drying in a ventilated indoor environment.

4. The processing method of the glutinous fragrant tea according to claim 1 or 3, characterized in that: In step (1), during the natural drying process, the tea flowers are spread to a thickness of 1-2 cm.

5. The processing method of the glutinous fragrant tea according to claim 1, characterized in that: In step (1), the method for preparing the glutinous rice water comprises: mixing glutinous rice and water in a ratio of 1 kg: 2-3 L, heating and boiling for 15-30 minutes, and filtering out the glutinous rice to obtain the glutinous rice water.

6. The processing method of the glutinous fragrant tea according to claim 1, characterized in that: In step (1), during steaming, the tea flowers are spread to a thickness of 1-2 cm.

7. The method for processing the glutinous fragrant tea of claim 1, wherein: In step (3), the conditions for wrapping with rice dumplings leaves are: the mass ratio of rice dumplings leaves to tea tree flowers is 1-3:1, and the rice dumplings leaves wrap the tea tree flowers tightly.

8. The method for processing the glutinous fragrant tea of claim 1, wherein: In step (5), steps (3) and (4) are repeated 3-5 times, each time reducing the water content by 2-3%.

9. A glutinous and fragrant tea made by the processing method according to any one of claims 1 to 8.

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