Skimmia japonica scented tea and making technology

Abstract

The invention belongs to the health care scented tea technical field, and especially relates to a skimmia japonica scented tea and making technology and a making technology, According to the making technology, 100% of pure natural Skimmia japonica is taken as a raw material, processes of acquiring fresh flower, removing the impurities, deactivating enzymes, frying to shape, drying, distilling flavor, and airing and packaging the finished product to prepare the skimmia japonica scented tea. The prepared skimmia japonica scented tea can fully perform the original natural performance of the skimmia japonica, no other compatibility component is added, the bitter taste of the skimmia japonica scented tea can be alleviated from the essence, the infused skimmia japonica scented tea has yellow tea color, aromatic flavor, good mouth feel and sweet taste and has strong health care efficacy, and the skimmia japonica scented tea is the green health care scented tea suitable for long-term drinking. The making technology of the skimmia japonica scented tea has the advantages of reasonable design, short processing time and low equipment cost.

Description

technical field [0001] The invention belongs to the technical field of health-care scented tea, and in particular relates to a Wanxiang scented tea and a production process thereof. Background technique [0002] Scented tea, also known as smoked scented tea, scented scented tea, and fragrant slices, is a special tea category in China. It is made by mixing refined tea base with fragrant flowers, and through certain processing methods, the tea leaves absorb the fragrance of flowers. In addition to the above-mentioned tea with flowers, the market today also refers to drinks made from simple dried flowers and dried flower buds as scented tea. Currently popular include chrysanthemum tea, honeysuckle tea, rose tea, lily tea, okra tea and so on. [0003] Traditional Chinese medicine believes that scented tea is slightly cool in nature and sweet in taste, enters the lungs and kidney meridians, and has the effects of calming the liver, nourishing the lungs and beautifying the face....

AI Technical Summary

Problems solved by technology

However, most scented teas are cold in nature. Drinking too much can easily cause physical weakness, allergies, and coughing. If scented teas are used instead of water, drinking too much scented teas will cause stomach pain, anemia and other symptoms, so it is not suitable for long-term drinking

[0004] The invention patent "Chrysanthemum Tea Production Process" (patent application number is CN200910018793.9) discloses a production process of chrysanthemum tea, including the processes of picking chrysanthemums, washing and drying, spreading, drying and packaging. However, this prior art The prepared scented tea, because the chrysanthemum raw material contains less nutrients, can only be brewed 1-2 times, which is not conducive to repeated brewing, and this prior art cannot solve the problem that the common scented tea is cold and not suitable for long-term drinking

[0005] The inventor has applied for a Wanxiang tea and its production process, (patent application number is CN200810219193.4) ​​including fresh leaf picking, sealing fermentation, greening, drying, warm tea treatment and finished product packaging and other production processes, the comparative document The salient features of the technical plan are: firstly, using pure Lemongrass leaves as raw materials, focusing on the development of Lemongrass plant leaf resources, and giving full play to the efficacy of the active ingredients contained in Lemongrass leaves; The fermentation process has completely solved the bitterness problem of Guanxiang leaf tea; It is called Dayexiang, which is long ovate, and the small one is called Xiyexiang, which is lanceolate). The Guanxiang tea prepared by it has the following shortcomings: First, due to the difference in growth time and leaf area, the water content of the leaves and the content of active ingredients are different. There are also differences. When the large leaves and thin leaves are processed and prepared at the same time, the nutritional value of each piece of Guanxiang leaves cannot be guaranteed to be maximized, and the health care effect is not ideal.

[0011] After literature search and comparison, it is found that the technical features disclosed in the above references have the following defects: 1. At present, the development of Agarwood (namely Wanxiang) tea drinks is mainly concentrated on the Agarwood leaves, and there is no preparation of 100% pure Guanxiang flowers as raw materials. The production process of Guanxiang scented tea; and the solution to the bitterness of agarwood tea is mainly neutralized by compatible ingredients such as licorice and stevia leaves; 2. Comparative literature invention patent "Agarwood organic tea and its production method" (patent application number is CN2010. 10241911.5) Although the technical scheme of agarwood organic tea using agarwood as a compatible ingredient is disclosed, the content of agarwood is only 1-2%, which is not the main component, and its nutritional value cannot be fully utilized. due health effects; according to the three raw materials disclosed in the comparative literature, the rolling treatment technology scheme can not keep the complete leaves and flowers, which is not conducive to the slow release of the active ingredients of the agarwood organic tea when brewing, which is not conducive to repeated brewing

The kneading process will produce a large amount of powdered agarwood leaves and agarwood flowers, which will reduce the product quality of agarwood organic tea; at the same time, the processing technology of raw material shaping and processing is complicated (including initial drying on the shaping table, spreading to cool, and using a strip machine to make direct processing), which will easily lead to the loss of nutrients in raw materials, and the production and processing efficiency is low, and the equipment and production costs are high

In addition, due to the different moisture content of the three raw materials, the nutrient content of the raw materials is also different. When agarwood leaves, agarwood flowers and organic tea are processed at the same time, it is easy to cause some raw materials to be processed incorrectly. Sufficient, which is not conducive to the full release of nutrients of various raw materials. For example, agarwood flowers have less water content than young ones. When high-temperature de-enzyming treatment is carried out with organic tea at the same time, when the de-enzyming temperature is low, the water content of organic tea is too high. And when the finishing temperature is high, the agarwood flower may be burnt, the nutrients of each raw material cannot be fully oxidized, and the health care effect is not ideal