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A kind of honeysuckle black tea and preparation method thereof

A technology of honeysuckle and flower black tea, which is applied in the field of substitute tea processing, which can solve the problems of affecting the appearance of finished products, unsuitable rolling, and reducing the production rate, etc., and achieve the effects of improving quality, unique taste, and beautiful appearance

Active Publication Date: 2016-09-21
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] (2) Patent CN 104041640A first soaks honeysuckle in water at 90°C to 100°C for 5s to 6s. After this step, all the enzymes in the honeysuckle have been inactivated, and it is impossible to continue oxidation and fermentation; After draining, its water content is still very high, and it is not suitable for kneading, otherwise it will be easily broken, affecting the appearance of the finished product, and reducing the production rate. The process combination of this patent is inconsistent with the basic processing theory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, take the honeysuckle flower bud processing of big white stage as example.

[0027] 1. Flower picking

[0028] Choose fresh and mature big white flowers in spring, and finish picking before 9:00 in the morning. When picking, use the lifting method to pick flowers: pinch the flower stalk with your index finger and thumb, and use a little force with your index finger (do not pull hard to prevent mechanical damage) to pick the flowers. Place in a breathable strip or bamboo basket.

[0029] 2. Sunlight withering: spread the flowers in a bamboo tray with a thickness of 4 cm, put them on a withering rack, and carry out withering in the sun for 8 hours.

[0030] 3. Kneading: use 6CR-35 tea rolling machine to knead for 30 minutes, and deblock the flowers after kneading.

[0031] 4. Oxidation and discoloration: ferment at room temperature for 6 hours. It needs to be slightly adjusted mainly according to the indoor temperature. That is, the fermentation time is sho...

Embodiment 2

[0037] Embodiment 2, take spring silver flower processing as example.

[0038] 1. Flower picking

[0039] In mid-May, pick the newly opened silver flowers before 9:00 am. When picking, use the lifting method to pick flowers: pinch the flower stalk with the index finger and thumb, and use a little force with the index finger (do not pull it hard to prevent mechanical damage) to pick the flowers, and put them in a breathable strip or bamboo basket.

[0040] 2. Withering in the sun: Spread the flowers in a bamboo tray with a thickness of 6 cm, put them on a withering rack, and wither in the sun for 6 hours.

[0041] 3. Kneading: use 6CR-45 tea rolling machine to knead for 25 minutes, and deblock the flowers after kneading.

[0042] 4. Oxidation and discoloration: Ferment at room temperature for 4 hours, mainly adjusted slightly according to the indoor temperature, that is, the fermentation time is shorter when the temperature is high, and the fermentation time is longer when the ...

Embodiment 3

[0048] Embodiment 3, take autumn golden flower processing as example.

[0049] 1. Flower picking

[0050] In August, pick fresh and golden flowers before 9:00 am. When picking, use the lifting method to pick flowers: pinch the flower stalk with the index finger and thumb, and use a little force with the index finger (do not pull it hard to prevent mechanical damage) to pick the flowers, and put them in a breathable strip or bamboo basket.

[0051] 2. Withering in the sun: Spread the flowers in a bamboo tray with a thickness of 5 cm, put them on a withering rack, and wither in the sun for 4 hours.

[0052] 3. Kneading: use the 6CR-45 tea rolling machine to knead for 20 minutes, and deblock the flowers after kneading.

[0053] 4. Oxidation and discoloration: Ferment at room temperature for 4 hours, mainly adjusted slightly according to the indoor temperature, that is, the fermentation time is shorter when the temperature is high, and the fermentation time is longer when the te...

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Abstract

The invention relates to a kind of honeysuckle black tea and a preparation method thereof; the raw material is to choose honeysuckle, silver flower or large white flower to be opened, first wither in the sun for 4 to 8 hours, and lose about 60% of the water; then knead for 20 to 30 minutes; Oxidation and discoloration at room temperature for 4-6 hours, the thickness of the center of the flower heap is about 10cm, and the flower heap is manually turned every 0.5h; using microwave drying equipment, drying at 80-85°C for 3-4 minutes; after drying, 90-95°C to increase the aroma to make honeysuckle black tea . The honeysuckle product produced by the invention has a unique flavor due to the particularity of the raw materials and the innovation of the process. The aroma changes from the traditional light fragrance to a rich floral fragrance, and the taste changes from the traditional bitter taste to sweetness, which effectively improves the palatability of the product. At the same time, according to the investigation of the drinking effect of different groups of people, this product can effectively overcome the symptoms of spleen and stomach discomfort caused by the cold nature of the original honeysuckle product.

Description

1. Technical field [0001] The invention relates to a honeysuckle black tea and a preparation method thereof, belonging to the technical field of substitute tea processing. 2. Background technology [0002] Honeysuckle is a commonly used medicinal and edible material in my country. It contains polyphenols, flavonoids, volatile oils and terpenes and other active substances, which have good health effects on the human body. At present, it is mainly used in traditional Chinese medicine and herbal tea. In addition, it has also been developed into a substitute tea for drinking. [0003] Honeysuckle plants have multiple flowering habits, and can bloom 3 to 4 times a year. The flower buds develop through six stages, namely: rice flower stage, three green stage, two white stage, large white stage, silver flower stage and golden flower stage. Among them, the medicinal ingredients in the Sanqing period are the highest, and then the effective content decreases with the increase of matu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 张丽霞王会娟
Owner SHANDONG AGRICULTURAL UNIVERSITY
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