CN104365902A - Tangerine and Puer tea and preparation process thereof - Google Patents
Tangerine and Puer tea and preparation process thereof Download PDFInfo
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- CN104365902A CN104365902A CN201410586794.4A CN201410586794A CN104365902A CN 104365902 A CN104365902 A CN 104365902A CN 201410586794 A CN201410586794 A CN 201410586794A CN 104365902 A CN104365902 A CN 104365902A
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- tangerine
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241001122767 Theaceae Species 0.000 title claims abstract 27
- 241000675108 Citrus tangerina Species 0.000 title abstract 15
- 238000000034 method Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 241001672694 Citrus reticulata Species 0.000 claims description 91
- 235000013616 tea Nutrition 0.000 claims description 58
- 235000013399 edible fruits Nutrition 0.000 claims description 19
- 239000011265 semifinished product Substances 0.000 claims description 8
- 208000034189 Sclerosis Diseases 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 3
- 235000020339 pu-erh tea Nutrition 0.000 claims description 3
- 238000005429 filling process Methods 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 5
- 230000035699 permeability Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002203 pretreatment Methods 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 46
- 235000019658 bitter taste Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000020334 white tea Nutrition 0.000 description 1
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Tea And Coffee (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses tangerine and Puer tea and a preparation process thereof. The preparation process of the tangerine and Puer tea comprises the following steps: cleaning, tangerine pre-treatment, secondary treatment of tangerine peels, air vent forming, tea packaging, sun drying and the like. The tangerine and Puer tea comprises a tangerine and Puer tea container and tea leaves positioned in the container, wherein the tangerine and Puer tea container comprises a cover body, an opening and a container body; the cover body is formed by cutting a similar ellipse in the tangerine peel; the opening is formed in the tangerine peel after the cover body is taken out and is provided with a similar elliptical contour line; the container body is prepared from a tangerine peel part of which pulp is removed from the opening; air vents for preventing leakage of the tea leaves are formed in the container body and the cover body; and after the tangerine and Puer tea container is filled with the tea leaves, the cover body is clamped into the opening by using the elasticity of the tangerine peel so as to ensure that the cover body is positioned on the tea leaves and can rotate in the container body. The tangerine and Puer tea disclosed by the invention has air permeability, is easy to dry, and is long in guarantee period of the tea leaves; and the process disclosed by the invention can be used for improving the discharge efficiency of water vapor in tangerines, and the purposes of natural and uniform sun-drying and natural aging can be achieved.
Description
Technical field
The present invention relates to tea processing technique field, be specifically related to the general tea of a kind of mandarin orange and preparation technology thereof.
Background technology
China is the native place of tea, is the original producton location of tea, and in China, tea is described as " state's drink ".Tea has long history in China, is the contributions of Chinese people to world's cooking culture, tea and cocoa, coffee claim three of the world today large non-alcoholic drinks, first of the large beverage in the world three.Tea tealeaves used is generally process with the leaf of tea tree.Traditional tea kinds is a lot, comprises green tea, black tea, white tea, jasmine tea, black tea etc.A kind of newly picked and processed tea leaves have been there are in the Jiangmen of southern china, become the general tea of mandarin orange, it is with yunnan puer tea and newly can be made by mandarin orange, have reduce phlegm, cough-relieving and the stagnant effect of refreshing oneself that disappears, wherein newly mandarin orange namely also can be directly brewed together with tealeaves as container for tea.
At present, the general tea of mandarin orange on the market in sun-dried process, the tealeaves in mandarin orange easily spills and stuffiness in mandarin orange, and in mandarin orange, to discharge effect on the low side for steam, and the resting period, tealeaves of a specified duration had the risk of going mouldy.The manufacture craft of the general tea of current mandarin orange directly on mandarin orange, opens an osculum, recharges tealeaves after being taken out by pulp by this osculum, finally that mandarin orange is dry together with tealeaves.The defect of this processing method is: 1. the pulp of orange peel internal residual can affect the mouthfeel of tealeaves; 2. the tealeaves in mandarin orange is easily agglomerating, long in drying time, consume energy high; 3. the navel on orange peel and the base of a fruit have bitter taste, affect mouthfeel and the quality of tealeaves.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide the general tea of a kind of mandarin orange, there is gas permeability, easily dry, the long shelf-life of tealeaves.
Another object of the present invention is to the preparation technology that the general tea of a kind of mandarin orange is provided, make to ventilate in mandarin orange by this technique, improve steam expulsion efficiency in mandarin orange; Realize natural even solarization system, natural ageing.
For solving the problem, the technical solution adopted in the present invention is as follows:
The general tea of a kind of mandarin orange, it tealeaves comprising the general tea container of mandarin orange and be positioned at container, the general tea container of described mandarin orange is included in lid orange peel cutting out class ellipse; With the opening that the outline line formed on orange peel after taking-up lid is class ellipse; And remove from opening part the vessel that the orange peel part after pulp is made; Described vessel and lid are provided with the air-vent preventing tealeaves from spilling; After tealeaves filled by the general tea container of mandarin orange, utilize the elasticity of orange peel, lid is sticked in opening, lid is positioned on tealeaves and also can rotates at vessel.
Particularly, the tealeaves adopted in the general tea of mandarin orange of the present invention is ripe Pu'er tea.Wherein preferably ripe Pu'er in Pu'er tea.
Particularly, described lid is the oval lid of class cut out in the region at the base of a fruit place of orange peel.
Particularly, described air-vent is arranged on the base of a fruit and umbilical region.Because the navel of mandarin orange and the base of a fruit have pained taste, can affect the mouthfeel of tealeaves, offer air-vent at navel and the base of a fruit, can to breathe freely up and down, be easy to the discharge of moisture content shining process processed on the one hand, dry product is more natural ageing in ageing process, more Chen Yuexiang, stay in grade; The bitter taste of navel and the base of a fruit can be avoided to affect the mouthfeel of tea on the other hand.
Present invention includes the preparation technology of the general tea of a kind of mandarin orange, its concrete steps are as follows:
1) clean: the mandarin orange chosen is cleaned;
2) mandarin orange pretreatment: open a class elliptical openings on the positive top of mandarin orange, is divided into lid and mandarin orange main body two parts by mandarin orange; Then make its inside become container cavity the pulp removing in mandarin orange main part by this opening and be vessel; The pulp of cap portion is removed and becomes the lid coordinated with described opening;
3) orange peel after-treatment: by step 2) umbilical region of orange peel after process and the base of a fruit remove, and clean, to remove residual fruit juice vessel and lid two step part with water;
4) air-vent is offered: on vessel and lid, respectively offer an air-vent;
5) fill tea: after the water evaporation on vessel and lid is dry, be packed into equably in vessel by tealeaves, then by lid pressing as in vessel, and rotate lid, make lid be stuck in opening part;
6) once sun-dried: then mandarin orange to be dried naturally, until orange peel sclerosis, obtain semi-finished product;
7) secondary is sun-dried: about semi-finished product are preserved half a year under the environment of gravity-flow ventilation, free from extraneous odour, and then by mandarin orange in naturally drying, until the skin sclerosis of mandarin orange.
Particularly, in above-mentioned preparation technology, described lid is the oval lid of class cut out in the region at the base of a fruit place of orange peel; Described air-vent lays respectively at umbilical region and the base of a fruit.
Particularly, the step 2 of above-mentioned preparation technology) in when filling tealeaves in vessel, during filling, be 3:7 by the weight of orange peel and the weight ratio of tealeaves in hand one pressure-controlled finished product.
Particularly, in above-mentioned preparation technology, once in the sun-dried and sun-dried process of secondary, not timing overturns the general tea of mandarin orange.
Compared to existing technology, beneficial effect of the present invention is:
1. the general tea of mandarin orange obtained by method of the present invention is in sun-dried process, and when overturning mandarin orange, the tealeaves in mandarin orange is not easy to spill; And owing to being provided with air-vent on orange peel, make ventilation in mandarin orange, in mandarin orange, steam expulsion efficiency is high; Natural even solarization system, natural ageing, remove umbilical region and bitter taste can be dispelled by the base of a fruit, makes mouthfeel more pure;
2. the general tea of mandarin orange that method of the present invention obtains does not need to add an external packing, environmental protection;
3. in the general tea of mandarin orange that obtains of method of the present invention, the weight ratio of mandarin orange, tea is 3:7, mouthfeel is good, fragrant odour, have significant strengthening spleen and nourishing stomach, clearing heat and detoxicating, preventing phlegm from forming and stopping coughing, lowering blood-fat and reducing weight, skin maintenance and anti arteriosclerosis, anti-ageing and sober up, effects such as the anti-fog haze of nourishing the stomach of regulating the flow of vital energy.
Below in conjunction with the drawings and specific embodiments, the present invention is described in further detail.
Accompanying drawing explanation
Fig. 1 is the general tea structural representation of mandarin orange of the present invention;
Wherein, 10-lid, 11-air-vent, 20-vessel, 40-tealeaves.
Detailed description of the invention
Embodiment 1
As shown in Figure 1, the general tea of a kind of mandarin orange, it tealeaves 40 comprising the general tea container of mandarin orange and be positioned at container, the general tea container of described mandarin orange is included in the lid 10 orange peel cutting out class ellipse; With the opening that the outline line formed on orange peel after taking-up lid 10 is class ellipse; And remove from opening part the vessel 20 that the orange peel part after pulp is made; Described vessel 20 and lid 10 are provided with the air-vent 11 preventing tealeaves 40 from spilling; After tealeaves filled by the general tea container of mandarin orange, utilize the elasticity of orange peel, lid 10 is sticked in opening, lid 10 is positioned on tealeaves and also can rotates at vessel 20.The general tea of described mandarin orange is made by following steps:
1) clean: the new meeting mandarin orange selecting the micro-Huang of pericarp, it is cleaned;
2) mandarin orange pretreatment: open a class elliptical openings in the region at the umbilical region place of mandarin orange, is divided into lid and mandarin orange main body two parts by mandarin orange; Then make its inside become container cavity the pulp removing in mandarin orange main part by this opening and be vessel; The pulp of cap portion is removed and becomes the lid coordinated with described opening;
3) orange peel after-treatment: by step 2) umbilical region of orange peel after process and the base of a fruit remove, and clean, to remove residual fruit juice vessel and lid two step part with water;
4) air-vent is offered: on vessel and lid, respectively offer an air-vent;
5) tea is filled: after the water evaporation on vessel and lid is dry, being packed into equably in vessel by tealeaves, during filling, is 3:7 by the weight of orange peel and the weight ratio of tealeaves in hand one pressure-controlled finished product; Then by lid pressing as in vessel, and rotate lid and make the angle between the major axis of lid and the major axis of opening be 90 °, thus make lid be stuck in opening part;
6) once sun-dried: then mandarin orange to be dried naturally, until orange peel sclerosis, obtain semi-finished product;
7) secondary is sun-dried: consider Guangdong or the weather conditions similar with Guangdong, when going back to Nan Tian, about the May that semi-finished product are kept at the coming year from winter under the environment of gravity-flow ventilation, free from extraneous odour, then by mandarin orange in naturally drying, until the skin of mandarin orange hardens.
Embodiment 2
The general tea of a kind of mandarin orange, it tealeaves comprising the general tea container of mandarin orange and be positioned at container, the general tea container of described mandarin orange is included in lid orange peel cutting out class ellipse; With the opening that the outline line formed on orange peel after taking-up lid is class ellipse; And remove from opening part the vessel that the orange peel part after pulp is made; Described vessel and lid are provided with the air-vent preventing tealeaves from spilling; After tealeaves filled by the general tea container of mandarin orange, utilizing the elasticity of orange peel, can be sticked in opening by lid, is that lid to be positioned on tealeaves and can to rotate at vessel.The general tea of described mandarin orange is made by following steps:
1) clean: the new meeting mandarin orange selecting the micro-Huang of pericarp, it is cleaned;
2) mandarin orange pretreatment: open a class elliptical openings in the region at mandarin orange the base of a fruit place, is divided into lid and mandarin orange main body two parts by mandarin orange; Then make its inside become container cavity the pulp removing in mandarin orange main part by this opening and be vessel; The pulp of cap portion is removed and becomes the lid coordinated with described opening;
3) orange peel after-treatment: by step 2) umbilical region of orange peel after process and the base of a fruit remove, and offer air-vent in the base of a fruit and umbilical region, and clean, to remove residual fruit juice vessel and lid two step part with water;
4) tea is filled: after the water evaporation on vessel and lid is dry, being packed into equably in vessel by tealeaves, during filling, is 3:7 by the weight of orange peel and the weight ratio of tealeaves in hand one pressure-controlled finished product; Then by lid pressing as in vessel, and rotate lid and make the angle between the major axis of lid and the major axis of opening be 80 °, thus make lid be stuck in opening part;
5) once sun-dried: then mandarin orange to be dried naturally, until orange peel sclerosis, obtain semi-finished product;
6) secondary is sun-dried: about semi-finished product are preserved half a year under the environment of gravity-flow ventilation, free from extraneous odour, cool place, lucifuge, and then by mandarin orange in naturally drying, until the skin sclerosis of mandarin orange.
Above-mentioned embodiment is only the preferred embodiment of the present invention; can not limit the scope of protection of the invention with this, change and the replacement of any unsubstantiality that those skilled in the art does on basis of the present invention all belong to the present invention's scope required for protection.
Claims (8)
1. the general tea of mandarin orange, it tealeaves comprising the general tea container of mandarin orange and be positioned at container, is characterized in that: the general tea container of described mandarin orange is included in lid orange peel cutting out class ellipse; With the opening that the outline line formed on orange peel after taking-up lid is class ellipse; And remove from opening part the vessel that the orange peel part after pulp is made; Described vessel and lid are provided with the air-vent preventing tealeaves from spilling; After tealeaves filled by the general tea container of mandarin orange, utilize the elasticity of orange peel to stick in opening by lid, lid is positioned on tealeaves and also can rotates at vessel.
2. the general tea of mandarin orange according to claim 1, is characterized in that: described tealeaves is ripe Pu'er tea.
3. the general tea of mandarin orange according to claim 1, is characterized in that: described lid is the oval lid of class cut out in the region at the base of a fruit place of orange peel.
4. the general tea of mandarin orange according to claim 1, is characterized in that: described air-vent is arranged on the base of a fruit and umbilical region.
5. a preparation technology for the general tea of mandarin orange as claimed in claim 1, is characterized in that, its step is as follows:
1) clean: the mandarin orange chosen is cleaned;
2) mandarin orange pretreatment: open a class elliptical openings on orange peel, is divided into lid and mandarin orange main body two parts by mandarin orange; Then make its inside become container cavity the pulp removing in mandarin orange main part by this opening and be vessel; The pulp of cap portion is removed and becomes the lid coordinated with described opening;
3) orange peel after-treatment: by step 2) umbilical region of orange peel after process and the base of a fruit remove, and clean, to remove residual fruit juice vessel and lid two step part with water;
4) air-vent is offered: on vessel and lid, respectively offer an air-vent;
5) fill tea: after the water evaporation on vessel and lid is dry, be packed into equably in vessel by tealeaves, then by lid pressing as in vessel, and rotate lid, make lid be stuck in opening part;
6) once sun-dried: then mandarin orange to be dried naturally, until orange peel sclerosis, obtain semi-finished product;
7) secondary is sun-dried: about semi-finished product are preserved half a year under the environment of gravity-flow ventilation, free from extraneous odour, and then by mandarin orange in naturally drying, until the skin sclerosis of mandarin orange.
6. the preparation technology of the general tea of mandarin orange according to claim 5, is characterized in that, described lid is the oval lid of class cut out in the region at the base of a fruit place of orange peel; Described air-vent lays respectively at umbilical region and the base of a fruit.
7. the preparation technology of the general tea of mandarin orange according to claim 5, is characterized in that, step 2) in when filling tealeaves in vessel, filling process need press the weight of orange peel and the weight ratio of tealeaves in a pressure-controlled finished product to be 3:7.
8. the preparation technology of the general tea of mandarin orange according to claim 5, is characterized in that, once in the sun-dried and sun-dried process of secondary, not timing overturns the general tea of mandarin orange.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410586794.4A CN104365902B (en) | 2014-10-27 | 2014-10-27 | Tangerine and Puer tea and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410586794.4A CN104365902B (en) | 2014-10-27 | 2014-10-27 | Tangerine and Puer tea and preparation process thereof |
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| CN104365902A true CN104365902A (en) | 2015-02-25 |
| CN104365902B CN104365902B (en) | 2017-04-26 |
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Effective date of registration: 20170811 Address after: Will the city three village Tan Chau Tau Ying Dayun Tianma Xinhui District 529000 Guangdong city of Jiangmen Province Patentee after: Jiangmen union dried tangerine peel tea industry Co., Ltd. Address before: 510000, No. 17, No. 1 middle ring road, South Village Town, Panyu District, Guangzhou, Guangdong Patentee before: Huang Jianshe |