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A method for controlling moisture in the scenting process of pearl orchid tea

A technology of pearl orchid flower tea and pearl orchid flower, applied in separation methods, chemical instruments and methods, tea treatment before extraction, etc., can solve problems such as difficult to guarantee the effect, small amount of flowers used for scenting, etc., to improve and maintain quality flavor effect

Active Publication Date: 2017-05-10
HUANGSHAN CUILV TEA CHRYSANTHEMUM +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The amount of Milan flowers used as the base is less than 4%. Although it is not necessary to refire, the amount of flowers used for scenting is small, and the effect of adding dried pearl orchids for scenting is still difficult to guarantee.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the preparation of two scented pearl orchid tea

[0022] The tea base used for scenting is refired and dried at a temperature of 90°C. When the moisture content of the baked green tea leaves is below 4%, the roasting is stopped and cooled for later use. The moisture content of the tea leaves is 3.86% as measured by sampling. Purchase Nanjing Guangli desiccant, packed in tissue paper, 50g per sachet. Divide 50 jins of tea base and 1.5 jins of pearl orchids (3%) into 5 layers, sprinkle 0.3 jins of pearls orchids on each layer of tea leaves, cover the top layer with tea leaves, put 2 packs of dried tea leaves in each layer Desiccant, put 1 more pack of desiccant in the second and fourth layers in the middle, a total of 14 packs of desiccant. After 24 hours, the flowers were blended together to obtain a tea base, and the moisture content of the tea leaves was measured to be 5.32%. Divide a scented tea base after blooming and 2.0 catties of pearl orchids (4%)...

Embodiment 2

[0023] Embodiment 2: the preparation of three scented pearl orchid tea

[0024] The tea base used for scenting is refired and dried at a temperature of 90°C. When the moisture content of the baked green tea leaves is below 4%, the roasting is stopped and cooled for later use. The moisture content of the tea leaves is 3.86% as measured by sampling. Purchase Nanjing Guangli desiccant, packed in tissue paper, 50g per sachet. Divide 50 jins of green tea and 1.5 jins of pearl orchids (3%) into 5 layers for scenting, sprinkle 0.3 jins of pearls orchids on each layer of tea leaves, cover the top layer with tea leaves, put 3 packs of dried tea leaves in each layer desiccant, a total of 18 packs of desiccant. After 24 hours, the flowers were blended together to obtain a tea base, and the moisture content of the tea leaves was measured to be 5.02%. Divide a scented tea base after blooming and 2.0 catties of pearl orchids (4%) that have just bloomed in 5 layers, sprinkle 0.4 catties of...

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PUM

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Abstract

A water controlling method in a chloranthus tea scenting process is disclosed. During chloranthus tea scenting, a drying agent specially used for foods or tea is adopted to absorb a part of water released by fresh chloranthus flowers during scenting. When the scenting is finished, the drying agent is took out, and the water content of a product is controlled in a range specified in standards, thus omitting roasting and re-firing processes after the scenting. The method omits the roasting and re-firing processes after scenting, thus facilitating maintenance of adsorbed fragrance and maintenance of tea quality. When the flower adding amount for the chloranthus tea scenting process is 10%, a manner of three times of scenting is adopted. The prepared chloranthus tea is rich in fragrance. The water content is 7.62%.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for controlling moisture in the scenting process of pearl orchid tea. Background technique [0002] Zhulan scented tea is one of the main varieties of scented tea in China. It is made from roasted green tea and Zhulan or Milan flowers as raw materials. It is favored by consumers because of its fragrant and elegant fragrance and long-lasting storage resistance. The main place of production is She County, Anhui, followed by Zhangzhou, Fujian, Guangzhou, Guangdong, Zhejiang, Jiangsu, Sichuan and other places. [0003] During the scenting process of scented tea, along with the release of the aroma of flowers, the higher moisture in the flowers will also be released into the scented tea. In view of the phenomenon that the water in the finished product of scented tea exceeds the standard due to the scenting of flowers, the method of refire is mainly used to remove the excess wa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B01D15/00A23F3/06
Inventor 徐清和王文杰唐茂贵方吴云吴琼徐美君雷攀登徐杰徐清明
Owner HUANGSHAN CUILV TEA CHRYSANTHEMUM
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