阅读说明：本技术 一种百香果茶的制备工艺 (Preparation process of passion fruit tea ) 是由 杨庚洪 于 2021-08-25 设计创作，主要内容包括：本发明涉及茶叶加工技术领域,具体是一种百香果茶的制备工艺,包括以下步骤：(1)百香果的处理、(2)第一次烘干、(3)第一次走水、(4)第二次烘干、(5)第二次走水、(6)第三次烘干、(7)提香、(8)终制；通过上述步骤制得的百香果茶,本发明与普通的红茶相比,其纯净度好,初开汤色金黄、丝状不断从竹棍穿过的孔中流出,指到通红明亮；且耐泡,正常的红茶一般泡水5-6开,而本发明的耐泡次数至10开以上；本发明滋味丰厚,散发百香果的清香,采用一芽二叶、一芽三叶的红茶制作,可以提升其一芽二叶、一芽三叶的红茶的价值。(The invention relates to the technical field of tea processing, in particular to a preparation process of passion fruit tea, which comprises the following steps: (1) processing passion fruit, (2) drying for the first time, (3) watering for the first time, (4) drying for the second time, (5) watering for the second time, (6) drying for the third time, (7) fragrance enhancing, and (8) finishing; compared with the common black tea, the passion fruit tea prepared by the steps has good purity, the primary boiled soup is golden yellow, and filaments continuously flow out of the holes through which the bamboo sticks pass, so that the fragrance is bright and red; the tea is resistant to soaking, normal black tea is soaked in water for 5-6 times, and the soaking resistant times of the black tea are more than 10 times; the passion fruit black tea is rich in taste, gives off the faint scent of passion fruits, is made of black tea with two leaves in one bud and three leaves in one bud, and can improve the value of the black tea with two leaves in one bud and three leaves in one bud.)

1. The preparation process of the passion fruit tea is characterized by comprising the following steps of:

(1) treatment of passion fruit: cleaning ripe passion fruit, cutting the passion fruit into a shell and a fruit cover, taking out the fruit inside the shell, and naturally drying in the shade until the skin of the shell is slightly soft;

(2) drying for the first time: putting fermented black tea leaves into a fruit shell, covering the fruit shell, inserting the fruit shell into the fruit shell from the fruit cover by using a cut bamboo stick, and then putting the fruit shell into a dryer for primary drying at the temperature of 40-50 ℃ for 90 minutes to obtain primary passion fruit tea;

(3) water flowing for the first time: taking out the primary passion fruit tea after the first drying, placing and airing to naturally drain water until the moisture content of the surface is consistent to obtain a second passion fruit tea;

(4) and (5) drying for the second time: putting the second system of passion fruit tea into a dryer, controlling the temperature to be 60-65 ℃ and the time to be 120 minutes, and drying the second system of passion fruit tea for the second time; obtaining three hundred-system passion fruit tea;

(5) and (3) water flowing for the second time: taking out the three hundred-system passion fruit tea, naturally cooling the three hundred-system passion fruit tea to enable the three hundred-system passion fruit tea to naturally run, and obtaining four hundred-system passion fruit tea after the integral dryness is consistent;

(6) and (3) drying for the third time: putting the four-prepared passion fruit tea into a dryer, controlling the temperature to be 60-65 ℃ and the time to be 120 minutes, and drying the passion fruit tea for the third time; obtaining five-prepared passion fruit tea;

(7) and (3) fragrance extraction: raising the temperature of the dryer to 100 ℃ without taking out the five hundred-system passion fruit tea, and carrying out fragrance extraction on the passion fruit tea, wherein the time is controlled to be 30 minutes; obtaining the finished passion fruit tea;

(8) and (3) final preparation: taking out the final passion fruit tea, cooling by using an air-cooled fan, taking out the bamboo stick inside, sticking a label at the sealing position, applying a sound field date, screening, and warehousing.

2. The preparation process of the passion fruit tea according to claim 1, characterized by comprising the following steps: the natural drying time in the shade is 3 hours.

3. The preparation process of the passion fruit tea according to claim 1, characterized by comprising the following steps: the fermented black tea is prepared by fermenting tea leaves with two leaves in one bud and three leaves in one bud.

4. The preparation process of the passion fruit tea according to claim 1, characterized by comprising the following steps: the number of the bamboo sticks is 4-6, 1 stick is inserted from the fruit cover to the bottom of the fruit shell, and the rest sticks can be inserted obliquely.

Technical Field

The invention relates to the technical field of tea processing, in particular to a preparation process of passion fruit tea.

Background

In the life of people, the passion fruit is eaten by taking juice inside the passion fruit frequently, and then the shell of the passion fruit is discarded, but researches show that the passion fruit contains 17 amino acids, multiple vitamins and carotenoids which are needed by human bodies, wherein each passion fruit contains quite abundant natural vitamin C, vitamins A, B1, B2 and the like, and abundant substances and trace elements such as calcium, phosphorus, iron, multiple amino acids and the like. Soluble solid accounts for 5-16%, total acid content is 3.8-4%, and sweet and sour are moderate. According to scientific analysis, each 100 g of passion fruit juice contains 15.2 g of total sugar, 4 g of total acid, 1.36 g of protein, 1.22 g of fat, 24.6 mg of phosphorus, 30 mg of calcium, 227 mg of potassium, 1.3 mg of vitamin A, 1.25 mg of vitamin B and 70 mg of vitamin C, the content of organic acid is about 3 percent, and 17 amino acids account for 20 percent of the total amount of amino acids required by human bodies. The nutrient value is very high, and the fruit juice, the jam and the jelly are processed and prepared by taking the fruit juice, the jam and the jelly as raw materials, and the flavor is common. The fruit peel can be used as feed and extracted pectin, and root, stem and leaf can be used as medicine, and has effects of resisting inflammation, relieving pain, promoting blood circulation, strengthening body constitution, nourishing yin, invigorating kidney, reducing blood lipid, lowering blood pressure, refreshing, relieving hangover, relieving fatigue, removing toxic substance, caring skin, and enhancing immunity.

The utilization of passion fruit shells is few and few, and how to prepare passion fruit tea by utilizing passion fruit shells not only has the fragrance of tea leaves but also has the fragrance of passion fruits is disclosed in the invention patent with the patent number of 2019111360412.

Disclosure of Invention

The invention aims to solve the technical problem of providing a preparation process of passion fruit tea so as to solve the problems in the background technology.

In order to solve the technical problems, the technical scheme of the invention is as follows: a preparation process of passion fruit tea comprises the following steps:

(1) treatment of passion fruit: cleaning ripe passion fruit, cutting the passion fruit into a shell and a fruit cover, taking out the fruit inside the shell, and naturally drying in the shade until the skin of the shell is slightly soft;

(2) drying for the first time: putting fermented black tea leaves into a fruit shell, covering the fruit shell, inserting the fruit shell into the fruit shell from the fruit cover by using a cut bamboo stick, and then putting the fruit shell into a dryer for primary drying at the temperature of 40-50 ℃ for 90 minutes to obtain primary passion fruit tea;

(3) water flowing for the first time: taking out the primary passion fruit tea after the first drying, placing and airing to naturally drain water until the moisture content of the surface is consistent to obtain a second passion fruit tea;

(4) and (5) drying for the second time: putting the second system of passion fruit tea into a dryer, controlling the temperature to be 60-65 ℃ and the time to be 120 minutes, and drying the second system of passion fruit tea for the second time; obtaining three hundred-system passion fruit tea;

(5) and (3) water flowing for the second time: taking out the three hundred-system passion fruit tea, naturally cooling the three hundred-system passion fruit tea to enable the three hundred-system passion fruit tea to naturally run, and obtaining four hundred-system passion fruit tea after the integral dryness is consistent;

(6) and (3) drying for the third time: putting the four-prepared passion fruit tea into a dryer, controlling the temperature to be 60-65 ℃ and the time to be 120 minutes, and drying the passion fruit tea for the third time; obtaining five-prepared passion fruit tea;

(7) and (3) fragrance extraction: raising the temperature of the dryer to 100 ℃ without taking out the five hundred-system passion fruit tea, and carrying out fragrance extraction on the passion fruit tea, wherein the time is controlled to be 30 minutes; obtaining the finished passion fruit tea;

(8) and (3) final preparation: taking out the final passion fruit tea, cooling by using an air-cooled fan, taking out the bamboo stick inside, sticking a label at the sealing position, applying a sound field date, screening, and warehousing.

Preferably, the natural shade drying time is 3 hours.

Preferably, the fermented black tea is prepared and fermented from tea leaves with one bud and two leaves and one bud and three leaves.

Preferably, the number of the bamboo sticks inserted is 4-6, 1 bamboo stick is inserted from the fruit cover to the bottom of the fruit shell, and the rest bamboo sticks can be inserted obliquely.

Compared with the prior art, the invention has the beneficial effects that:

according to the invention, the shells of the passion fruit and the tea leaves are put together, the black tea and the passion fruit shells are mutually blended by utilizing multiple times of drying and natural water feeding, so that the juice remained in the passion fruit shells permeates into the tea leaves of the black tea, the fragrance in the tea leaves of the black tea permeates into the shells of the passion fruit, then the fragrance is enhanced in a heating and fragrance enhancing mode, the taste of the finished passion fruit tea is promoted, and finally, the fragrance of the passion fruit tea can be remained in the passion fruit shells to the greatest extent by utilizing air-cooled cooling. The passion fruit tea prepared by the preparation process disclosed by the invention has the advantages that the bamboo sticks are inserted into the shells from the shells, so that the shells and the fruit covers can be fixed, the tea leaves in the shells can be prevented from falling out during drying, meanwhile, after the passion fruit tea is prepared, the bamboo sticks are taken out, holes which are inserted before are reserved on the passion fruit shells, and the nutrient components can be soaked and emitted during brewing. Compared with the common black tea, the black tea has good purity, the liquor is golden yellow at the beginning, and the silk-like tea continuously flows out from the holes through which the bamboo sticks pass, so that the tea is bright in red; the tea is resistant to soaking, normal black tea is soaked in water for 5-6 times, and the soaking resistant times of the black tea are more than 10 times; the passion fruit black tea is rich in taste, gives off the faint scent of passion fruits, is made of black tea with two leaves in one bud and three leaves in one bud, and can improve the value of the black tea with two leaves in one bud and three leaves in one bud.

Detailed Description

The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

Example 1

A preparation process of passion fruit tea comprises the following steps:

(1) treatment of passion fruit: cleaning ripe passion fruit, cutting the passion fruit into a shell and a fruit cover, taking out the fruit inside the shell, and naturally drying in the shade for 3 hours until the skin of the shell is slightly soft;

(2) drying for the first time: putting tea leaves of fermented black tea into a fruit shell, wherein the fermented black tea is prepared and fermented from tea leaves with two leaves and three leaves, covering a fruit cover, inserting cut bamboo sticks into the fruit shell from the fruit cover, inserting 4-6 bamboo sticks into the fruit shell, inserting 1 bamboo stick into the fruit shell from the fruit cover, inserting the rest bamboo sticks into the fruit shell in an inclined manner, and then putting the fruit shell into a dryer for primary drying at the temperature of 40 ℃ for 90 minutes to obtain primary passion fruit tea; the primary drying is to make the content of the passion fruit contact with the tea leaves of the black tea, and to immerse and fuse the passion fruit;

(3) water flowing for the first time: taking out the primary passion fruit tea after the first drying, placing and airing to naturally drain water until the moisture content of the surface is consistent to obtain a second passion fruit tea; the purpose of the first drying and the first water delivery is to ensure that the contents of the two are not damaged at low temperature.

(4) And (5) drying for the second time: putting the two-prepared passion fruit tea into a dryer, controlling the temperature at 60 ℃ for 120 minutes, and drying for the second time; obtaining three hundred-system passion fruit tea;

(5) and (3) water flowing for the second time: taking out the three hundred-system passion fruit tea, naturally cooling the three hundred-system passion fruit tea to enable the three hundred-system passion fruit tea to naturally run, and obtaining four hundred-system passion fruit tea after the integral dryness is consistent;

(6) and (3) drying for the third time: putting the four prepared passion fruit tea into a dryer, controlling the temperature at 60 ℃ for 120 minutes, and drying for the third time; obtaining five-prepared passion fruit tea;

(7) and (3) fragrance extraction: raising the temperature of the dryer to 100 ℃ without taking out the five hundred-system passion fruit tea, and carrying out fragrance extraction on the passion fruit tea, wherein the time is controlled to be 30 minutes; obtaining the finished passion fruit tea;

(8) and (3) final preparation: taking out the final passion fruit tea, cooling by using an air-cooled fan, taking out the bamboo stick inside, sticking a label at the sealing position, applying a sound field date, screening, and warehousing.

Example 2

A preparation process of passion fruit tea comprises the following steps:

(1) treatment of passion fruit: cleaning ripe passion fruit, cutting the passion fruit into a shell and a fruit cover, taking out the fruit inside the shell, and naturally drying in the shade for 3 hours until the skin of the shell is slightly soft;

(2) drying for the first time: putting tea leaves of fermented black tea into a fruit shell, wherein the fermented black tea is prepared and fermented from tea leaves with two leaves and three leaves, covering a fruit cover, inserting cut bamboo sticks into the fruit shell from the fruit cover, inserting 4-6 bamboo sticks into the fruit shell, inserting 1 bamboo stick into the fruit shell from the fruit cover, inserting the rest bamboo sticks into the fruit shell in an inclined manner, and then putting the fruit shell into a dryer for primary drying at the temperature of 40 ℃ for 90 minutes to obtain primary passion fruit tea; the primary drying is to make the content of the passion fruit contact with the tea leaves of the black tea, and to immerse and fuse the passion fruit;

(3) water flowing for the first time: taking out the primary passion fruit tea after the first drying, placing and airing to naturally drain water until the moisture content of the surface is consistent to obtain a second passion fruit tea; the purpose of the first drying and the first water delivery is to ensure that the contents of the two are not damaged at low temperature.

(4) And (5) drying for the second time: putting the two-prepared passion fruit tea into a dryer, controlling the temperature at 60 ℃ for 120 minutes, and drying for the second time; obtaining three hundred-system passion fruit tea;

(5) and (3) water flowing for the second time: taking out the three hundred-system passion fruit tea, naturally cooling the three hundred-system passion fruit tea to enable the three hundred-system passion fruit tea to naturally run, and obtaining four hundred-system passion fruit tea after the integral dryness is consistent;

(6) and (3) drying for the third time: putting the four prepared passion fruit tea into a dryer, controlling the temperature at 60 ℃ for 120 minutes, and drying for the third time; obtaining five-prepared passion fruit tea;

(7) and (3) fragrance extraction: raising the temperature of the dryer to 100 ℃ without taking out the five hundred-system passion fruit tea, and carrying out fragrance extraction on the passion fruit tea, wherein the time is controlled to be 30 minutes; obtaining the finished passion fruit tea;

(8) and (3) final preparation: taking out the final passion fruit tea, cooling by using an air-cooled fan, taking out the bamboo stick inside, sticking a label at the sealing position, applying a sound field date, screening, and warehousing.

Example 3

A preparation process of passion fruit tea comprises the following steps:

(1) treatment of passion fruit: cleaning ripe passion fruit, cutting the passion fruit into a shell and a fruit cover, taking out the fruit inside the shell, and naturally drying in the shade for 3 hours until the skin of the shell is slightly soft;

(2) drying for the first time: putting tea leaves of fermented black tea into a fruit shell, wherein the fermented black tea is prepared and fermented from tea leaves with two leaves and three leaves, covering a fruit cover, inserting cut bamboo sticks into the fruit shell from the fruit cover, inserting 4-6 bamboo sticks into the fruit shell, inserting 1 bamboo stick into the fruit shell from the fruit cover, inserting the rest bamboo sticks into the fruit shell in an inclined manner, and then putting the fruit shell into a dryer for primary drying at the temperature of 43 ℃ for 90 minutes to obtain primary passion fruit tea; the primary drying is to make the content of the passion fruit contact with the tea leaves of the black tea, and to immerse and fuse the passion fruit;

(3) water flowing for the first time: taking out the primary passion fruit tea after the first drying, placing and airing to naturally drain water until the moisture content of the surface is consistent to obtain a second passion fruit tea; the purpose of the first drying and the first water delivery is to ensure that the contents of the two are not damaged at low temperature.

(4) And (5) drying for the second time: putting the two-prepared passion fruit tea into a dryer, controlling the temperature to be 63 ℃ and the time to be 120 minutes, and drying the two-prepared passion fruit tea for the second time; obtaining three hundred-system passion fruit tea;

(5) and (3) water flowing for the second time: taking out the three hundred-system passion fruit tea, naturally cooling the three hundred-system passion fruit tea to enable the three hundred-system passion fruit tea to naturally run, and obtaining four hundred-system passion fruit tea after the integral dryness is consistent;

(6) and (3) drying for the third time: putting the four prepared passion fruit tea into a dryer, controlling the temperature to be 63 ℃ and the time to be 120 minutes, and drying the passion fruit tea for the third time; obtaining five-prepared passion fruit tea;

(7) and (3) fragrance extraction: raising the temperature of the dryer to 100 ℃ without taking out the five hundred-system passion fruit tea, and carrying out fragrance extraction on the passion fruit tea, wherein the time is controlled to be 30 minutes; obtaining the finished passion fruit tea;

(8) and (3) final preparation: taking out the final passion fruit tea, cooling by using an air-cooled fan, taking out the bamboo stick inside, sticking a label at the sealing position, applying a sound field date, screening, and warehousing.

In the present invention, the passion fruit black tea obtained in examples 1 to 3 is eaten by being placed in a container and being brewed with boiled water.

According to the invention, the shells of the passion fruit and the tea leaves are put together, the black tea and the passion fruit shells are mutually blended by utilizing multiple times of drying and natural water feeding, so that the juice remained in the passion fruit shells permeates into the tea leaves of the black tea, the fragrance in the tea leaves of the black tea permeates into the shells of the passion fruit, then the fragrance is enhanced in a heating and fragrance enhancing mode, the taste of the finished passion fruit tea is promoted, and finally, the fragrance of the passion fruit tea can be remained in the passion fruit shells to the greatest extent by utilizing air-cooled cooling. The passion fruit tea prepared by the preparation process disclosed by the invention has the advantages that the bamboo sticks are inserted into the shells from the shells, so that the shells and the fruit covers can be fixed, the tea leaves in the shells can be prevented from falling out during drying, meanwhile, after the passion fruit tea is prepared, the bamboo sticks are taken out, holes which are inserted before are reserved on the passion fruit shells, and the nutrient components can be soaked and emitted during brewing. Compared with the common black tea, the black tea has good purity, the liquor is golden yellow at the beginning, and the silk-like tea continuously flows out from the holes through which the bamboo sticks pass, so that the tea is bright in red; the tea is resistant to soaking, normal black tea is soaked in water for 5-6 times, and the soaking resistant times of the black tea are more than 10 times; the passion fruit black tea is rich in taste, gives off the faint scent of passion fruits, is made of black tea with two leaves in one bud and three leaves in one bud, and can improve the value of the black tea with two leaves in one bud and three leaves in one bud.

The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.