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Production method of Japan allspice flower tea

A production method, the technology of wax plum flower, which is applied in the field of making wax plum flower tea, can solve the problems of lack of systematic research content, achieve the effects of shortening processing time, reducing energy consumption, and promoting structural adjustment

Inactive Publication Date: 2009-01-07
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Non-patent literature (Pang Xiaoli et al., Effects of Scenting Technology Factors on the Quality of Wintersweet Flower Tea, Tea Science, 2007, 27(4): 316-322; Li Yongju, Preliminary Study on the Sorting Process of Wintersweet Flowers, Southern Agriculture, 2007, 1(2): 21-24; Chen Xuelin, Research on Scenting Technology of Wintersweet Tea, Journal of Tea Machinery, 2002, (4): 16-17; Yuan Linying, Processing Technology and Quality Characteristics of Famous Wintersweet Tea, Fujian Tea, 2005 , (1): 26) Preliminary research on the processing technology and scenting conditions of wax plum scented tea, but less involved in the screening of tea base tenderness, rolling degree and production process, screening of wax plum varieties, and optimization of aroma-imparting conditions , the comparison between the continuous scenting process and the traditional non-continuous scenting process, the selection of drying conditions and the selection of jacquard quantity, etc., the research content is not systematic

Method used

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  • Production method of Japan allspice flower tea
  • Production method of Japan allspice flower tea
  • Production method of Japan allspice flower tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1: Comparative research on tea dhool preparation process, tenderness and rolling degree

[0039] (1) Test of tea blank preparation process: the fresh leaves of the same batch of tea leaves collected from the Fruit Tea Research Institute of Hubei Academy of Agricultural Sciences were respectively processed according to the baking, semi-baking and frying techniques (Shi Zhaopeng, Tea Processing Science, China Agricultural Press) , 1997 edition) were made into tea bases, and then these tea bases were scented under the same conditions to make waxy plum tea, and sensory evaluation was carried out for each tea sample ( figure 1 ), color analysis ( figure 2 ) and chlorophyll analysis ( image 3 ), the results showed that the indicators of baked green tea base were better than other tea bases.

[0040] (2) Kneading degree test: the same batch of fresh leaves were made into tea dregs according to the methods of no kneading, light kneading, and heavy kneading, and then...

Embodiment 2

[0041] Embodiment 2: the selection of Wintersweet variety and degree of openness

[0042] Four varieties including Suxin, Qiaozhong 1 (less purple stripes on the inner tepal), Qiaozhong 2 (more purple stripes on the inner tepal) and Hongxin were selected in Huazhong Agricultural University, Wuhan for research. After sensory evaluation, the waxy plum blossoms of the red-heart variety have a pungent aroma and a strong green air, which is not suitable for making waxy plum tea. The other varieties of waxy plum blossoms have pure and rich aromas when they are fully open. The aroma components of various flowers were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, and the results showed that there was no loss in the number of aroma components in fully open flowers ( Image 6 , Figure 7 , Figure 8 ), on the whole, fully open flowers are conducive to making waxy plum tea.

Embodiment 3

[0043] Embodiment 3: the optimization of fragrant condition

[0044] After the receptacle is removed from the fresh white orchid, 6 treatments are set according to the weight ratio of scented tea: 0.0%, 0.5%, 1.5%, 3.0%, 4.5%, and 6.0%, and then the scented tea base is scented to make wax plum scented tea , according to the sensory evaluation results (Table 2), the amount of scented and mixed flowers is between 0.0% and 1.5%, and the processed wintersweet flower tea has the highest score, and the aroma coordination is better. The amount of fragrance and flowers used in the present invention is 1%.

[0045] Table 2 Sensory evaluation results of fragrance and flower quantity test

[0046]

[0047] Note: Weight distribution of review factors: shape (15%), shape color (15%), aroma (40%), soup color (5%), taste (20%), leaf bottom (5%). The same below.

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Abstract

The invention belongs to the field of tea technology, which relates to a new preparation method of calyx canthus flower tea. The invention has the characters of plucking the fresh sprouts or leaves of tea tree, drying to premiere green tea, processing the tea with the two-scenting technology, aromatizing, scenting, drying and flowers-removing. The calyx canthus flower tea, which is the product of this invention, has the typical smell of calyx canthus flower, can keep fresh for a long time, the tea liquor has the color of light yellow and green with fresh flavor, the tea leaves bottom has the color of light yellow and green. The calyx canthus flower tea not only has the beautiful shape of good tea, but also has the light scent of calyx canthus flower, a novel flower tea is provided for customers.

Description

technical field [0001] The invention belongs to the technical field of tea production, and in particular relates to a production method of wax plum scented tea. Background technique [0002] Jasmine tea is traditionally the main one, and there are also white orchid tea, pearl orchid tea, toi toi scented tea, grapefruit scented tea, osmanthus tea, rose tea, etc. Wintersweet [Chimonanthuspraecox (L.)], also known as wax wood, yellow plum, fragrant plum, wax flower, etc., is a flowering shrub unique to my country, with a wide distribution, mainly distributed in the intersection of western Hubei, eastern Sichuan, southern Shaanxi, and southwestern Henan. The center has been cultivated for more than a thousand years. The scent of wax plum is fresh and elegant, refreshing, and its essential oil has 160 kinds of chemical components, which is higher than that of jasmine and rose. It is an ideal material for scenting scented tea. Wintersweet flower tea not only has the beautiful app...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
Inventor 周继荣倪德江陈玉琼郭承君吕先奎廖光伦
Owner HUAZHONG AGRI UNIV
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