CN103952260A - Production and processing technology of tea plant flower wine - Google Patents

Abstract

The invention relates to a production and processing technology of tea flower wine. The specific steps are: picking tea tree flowers—cleaning tea tree flowers—withering with hot air—steaming flowers at high temperature—cooling at normal temperature—adding koji medicine—filling in altars and sealing—heat preservation and fermentation—deacidification at room temperature . The present invention is a kind of tea tree flower wine brewed by biological fermentation technology with tea tree flower as the main raw material. As a condiment for camellia health wine. Both men, women and children are suitable for long-term drinking, which can increase the body's nutrition and improve the body's immunity. Because it is rich in antioxidants, it has unique health benefits.

Description

A kind of production and processing technology of tea tree flower wine

technical field

The invention belongs to the field of tea product processing, and in particular relates to a production and processing technology of tea flower wine.

Background technique

Because of its long growth period, tea tree flowers have accumulated a large amount of contained substances. Tea tree flowers contain a variety of beneficial substances for the human body. The peculiar thing is that the content of antioxidant substances is very high, which has high industrial extraction and commercial utilization value. Camellia tree flowers can be used as Extracting polyphenolic antioxidants from tea substitute raw materials greatly reduces the cost of such products, thus making it possible for natural antioxidants to replace chemically synthesized antioxidants in commercial operations. According to the analysis and determination, tea tree flowers contain tea polyphenols, amino acids, tea polysaccharides, proteins, saponins and other effective substances for the human body, accounting for more than 90%. Strong body, beauty and other effects. At the same time, picking tea tree flowers manually is equivalent to performing a "surgery" on the tea tree to terminate sexual reproduction, which can make the tea tree full of nutrients, promote the overproduction of tea trees, and improve the quality of tea. For thousands of years, the name of the tea tree flower has been hidden in the history of Chinese tea, and no one cares about it. Few people know its "true face of Lushan Mountain". Today, not only ordinary people don't know much about tea tree flowers, but also people in tea villages know little about them. They even regard tea tree flowers as the nemesis of tea trees. In the experience of tea farmers, tea tree flowers are the reproductive organs of tea trees. Tea tree flowers and fruits grow on the branches together, competing with tea leaves for water and nutrients. To ensure the growth of tea leaves, tea farmers have to painstakingly pinch flowers every year.

Contents of the invention

The object of the present invention is to provide a production and processing technology of tea tree flower wine which is good for health and has health care function according to the special efficacy of tea tree flower.

A production and processing technology of tea tree flower wine, the specific steps are:

(1) Picking tea tree flowers: pick fresh camellia flowers that are budding or just opened in the tea garden every morning during the camellia blooming season; remove calyx and pedicel;

(2) Cleaning the tea tree flowers: Clean the fresh camellia flowers on the rotating mesh conveyor belt with distilled water to remove dust and other impurities;

(3) Hot air withering: withering by dehydrating with hot air at 30°C for 3 hours to remove 30-40% of the water;

(4) Steaming flowers at high temperature: put the fresh camellia flowers on a shelf with gauze in the steamer and steam at 100°C for 5-7 minutes;

(5) Cooling at room temperature: Cool the camellia just out of the pot to 25-30°C;

(6) Add koji medicine: mix the cooled camellia flowers and concentrated sweet wine medicine in a weight ratio of 500:0.9 and stir quickly evenly;

(7) Seal the altar: first clean and disinfect the wide-mouth altar, then quickly put the fully mixed camellia into the cleaned altar, and gently rotate clockwise in the center of the altar with washed bamboo chopsticks There is a heat dissipation hole in the center of the altar, add a little distilled water dissolved in the remaining sweet wine koji along the bamboo chopsticks to the hole, and fill the small hole at one time; and seal it immediately;

(8) Heat preservation fermentation: Control the fermentation temperature of the sealed jar at 30-35°C, and take it out after 48 hours of fermentation; the jar cannot be moved during the fermentation process, and the fermenting contents cannot be stirred. to prevent the contents from becoming sour;

(9) Deacidification at room temperature: place the camellia wine fermented for 48 hours in a room at about 10°C for 2-3 days or longer for post-fermentation treatment to remove the acidity, and filter to remove part of the camellia flower pedicles. Camellia wine.

The present invention makes full use of the special effects of tea tree flowers for deep processing, and the obtained tea tree flower wine not only has a rich aroma and abundant liquid, but also has unique health care effects because of its abnormally rich antioxidants.

Detailed ways

Tea tree flower is a high-quality source of protein nutrition, comparable to rosemary, a world-recognized antioxidant plant.

The ingredients contained in tea tree flowers have the functions of detoxification, antibacterial, hypoglycemic, anti-aging, anti-cancer and anti-cancer and enhancing immunity. Its protein, tea polysaccharides, tea polyphenols, and active antioxidant substances exceed the content of similar substances in tea. The residual and heavy metal content is lower than the EU standard. It is a natural resource that does not need to be recultivated, has abundant reserves, and is renewable every year. At present, more than 4 million tons of flowers can be collected nationwide, and more than 500,000 tons of dried flowers can be made into raw materials. However, because people know very little about the efficacy of Camellia japonica, the development of deep processing of Camellia japonica is very limited.

According to the further research and development of tea tree flowers by people in recent years, the present invention draws a processing technology of using tea tree flowers as the main raw material to produce tea tree flower wine. The specific steps are:

(1) Picking tea tree flowers: pick fresh camellia flowers that are budding or just opened in the tea garden every morning during the camellia blooming season; remove calyx and pedicel;

(2) Cleaning the tea tree flowers: Clean the fresh camellia flowers on the rotating mesh conveyor belt with distilled water to remove dust and other impurities;

(3) Hot air withering: withering by dehydrating with hot air at 30°C for 3 hours to remove 30-40% of the water;

(4) Steaming flowers at high temperature: put the fresh camellia flowers on a shelf with gauze in the steamer and steam at 100°C for 5-7 minutes;

(5) Cooling at room temperature: Cool the camellia just out of the pot to 25-30°C;

(6) Add koji medicine: mix the cooled camellia flowers and concentrated sweet wine medicine in a weight ratio of 500:0.9 and stir quickly evenly;

(7) Seal the altar: first clean and disinfect the wide-mouth altar, then quickly put the fully mixed camellia into the cleaned altar, and gently rotate clockwise in the center of the altar with washed bamboo chopsticks There is a heat dissipation hole in the center of the altar, add a little distilled water that has dissolved the remaining sweet wine koji medicine into the hole along the bamboo chopsticks, and fill the small hole with one addition; if it is absorbed, don’t add more, and immediately Sealing; all utensils are required to be sterilized or soaked in boiling water to kill a large number of bacteria;

(8) Heat preservation fermentation: Control the fermentation temperature of the sealed jar at 30-35°C, and take it out after 48 hours of fermentation; the jar cannot be moved during the fermentation process, and the fermenting contents cannot be stirred. to prevent the contents from becoming sour;

(9) Deacidification at room temperature: place the camellia wine fermented for 48 hours in a room at about 10°C for 2-3 days or longer for post-fermentation treatment to remove the acidity, and filter to remove part of the camellia flower pedicles. Camellia wine.

The present invention is a kind of tea tree flower wine brewed by biological fermentation technology with tea tree flowers as the main raw material. It can also be used as a condiment for camellia health wine. Both men, women and children are suitable for long-term drinking, which can increase the body's nutrition and improve the body's immunity.

Claims (1)

1. a production and processing technology of tea tree flower wine, it is characterized in that: the concrete production steps of described tea tree flower wine are: (1) Picking tea tree flowers: pick fresh camellia flowers that are budding or just opened in the tea garden every morning during the camellia blooming season; remove calyx and pedicel; (2) Cleaning the tea tree flowers: Clean the fresh camellia flowers on the rotating mesh conveyor belt with distilled water to remove dust and other impurities; (3) Hot air withering: withering by dehydrating with hot air at 30°C for 3 hours to remove 30-40% of the water; (4) Steaming flowers at high temperature: put the fresh camellia flowers on a shelf with gauze in the steamer and steam at 100°C for 5-7 minutes; (5) Cooling at room temperature: Cool the camellia just out of the pot to 25-30°C; (6) Add koji medicine: mix the cooled camellia flowers and concentrated sweet wine medicine in a weight ratio of 500:0.9 and stir quickly evenly; (7) Seal the altar: first clean and disinfect the wide-mouth altar, then quickly put the fully mixed camellia into the cleaned altar, and gently rotate clockwise in the center of the altar with washed bamboo chopsticks There is a heat dissipation hole in the center of the altar, add a little distilled water dissolved in the remaining sweet wine koji along the bamboo chopsticks to the hole, and fill the small hole at one time; and seal it immediately; (8) Heat preservation fermentation: Control the fermentation temperature of the sealed jar at 30-35°C, and take it out after 48 hours of fermentation; the jar cannot be moved during the fermentation process, and the fermenting contents cannot be stirred. to prevent the contents from becoming sour; (9) Deacidification at room temperature: place the camellia wine fermented for 48 hours in a room at about 10°C for 2-3 days or longer for post-fermentation treatment to remove the acidity, and filter to remove part of the camellia flower pedicles. Camellia wine.