CN105325594A - Citrus tea and preparation method thereof - Google Patents
Citrus tea and preparation method thereof Download PDFInfo
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- CN105325594A CN105325594A CN201510772742.0A CN201510772742A CN105325594A CN 105325594 A CN105325594 A CN 105325594A CN 201510772742 A CN201510772742 A CN 201510772742A CN 105325594 A CN105325594 A CN 105325594A
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- Prior art keywords
- citrus
- tea
- top cover
- shell
- tealeaves
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- 241000207199 Citrus Species 0.000 title claims abstract description 152
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 152
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241001122767 Theaceae Species 0.000 title claims description 40
- 240000007163 Livistona chinensis Species 0.000 claims abstract description 16
- 210000003462 vein Anatomy 0.000 claims abstract description 16
- 235000013616 tea Nutrition 0.000 claims description 39
- 241001672694 Citrus reticulata Species 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 3
- 235000020339 pu-erh tea Nutrition 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 8
- 238000001035 drying Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000153158 Ammi visnaga Species 0.000 description 1
- 235000010585 Ammi visnaga Nutrition 0.000 description 1
- 244000276331 Citrus maxima Species 0.000 description 1
- 235000001759 Citrus maxima Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses citrus tea and a preparation method thereof. The citrus tea comprises a citrus shell and tea leaves, the citrus shell comprises a citrus shell body (1) which is provided with an opening and a citrus head cover (2) used for completely or partially closing the opening, and the interior of the citrus shell is filled with the tea leaves. The citrus tea is characterized by further comprising a fixing pole (3) used for fixing the citrus head cover (2). The citrus tea is smooth in mouthfeel and strong in fragrance, fragrance of pericarpium citri reticulatae and fragrance of tea leaves are fully fused, a unique stale flavor is achieved, Chinese fan palm veins are erected on the citrus tea, disassembly and assembly are easy, and attractiveness and practicality are achieved.
Description
Technical field
The present invention relates to tea technology field, especially a kind of citrus tea and preparation method thereof.
Background technology
Xinhui tangerine peel is the dry fruit skin of the bright red mandarin orange that is produced from Xinhui of Guangdong Province.Because it has very high medical value, be again traditional spices and seasoning good merchantable brand, so always enjoy high reputation.Dried orange peel, bitter, pungent, warm in nature, have effect of warming stomach for dispelling cold, regulating qi-flowing for strengthening spleen, the people being applicable to the symptoms such as stomach turgor, indigestion, poor appetite, cough ant phlegm eats.
Tealeaves, is always considered to a kind of beverage with health-care efficacy.Clinical testing through domestic and international relevant expert proves, tealeaves have reduce blood fat, fat-reducing, antibacterial, aid digestion, warm stomach, promote the production of body fluid, quench the thirst, the multiple efficacies such as removing toxic substances of sobering up.In addition, also possessed unique individual character, be particularly exposed in normal air and preserve, more Chen Yuexiang, tea flavour is honest.
Citrus tea, because mouthfeel is good, have antiobesity action and good health-care effect, becomes dark ace-high teabag drink just gradually, the favor of the personage that is particularly subject to liking to be beautiful.The sun-dried dry hide method of Xinhui tangerine peel, must select sunny, dry weather, and natural drying is done, and oven drying method is also no more than maximum temperature 45 DEG C; Can be oxidized after tealeaves Exposure to Sunlight, variable color, rotten, high temperature can accelerate souring of fermenting.At present citrus tea is on the market based on drying-type with shine dry type, there is following shortcoming: (1) bake out temperature at 55-80 DEG C, citrus tea mouthfeel and fragrance poor; (2) after meat got by citrus, pericarp leaving one opening, not dropping out to ensure tealeaves to stay in pericarp chamber, opening upwards can only be adopted to arrange and put process, and can not overturn, cannot dry comprehensively or dry.CN102144681A discloses a kind of preparation method of the shaddock tea that keeps healthy, and it uses aseptic yarn stitched upper top skin lid, and this method wastes time and energy, and it is cumbersome to take out stitches after pericarp drying.CN204482911U discloses a kind of oranges and tangerines Pu'er tea, fixes Pu'er tea by oranges and tangerines pad, but this structure effectively can not fix tealeaves, prevents it from dropping, and this structure also needs to draw materials in addition as pad, adds production process.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of citrus tea and preparation method thereof.
In order to solve the problems of the technologies described above, the present invention by the following technical solutions:
A kind of citrus tea, comprise the citrus shell drawing pulp, described citrus shell comprises the citrus housing 1 being provided with an opening, and for closing the citrus top cover 2 of this opening, be filled with tealeaves in described citrus shell, also comprise the fixed bar 3 be fixed on by citrus top cover 3 on citrus housing 1 opening.
Preferably, described citrus shell is Xinhui tangerine peel.
Preferably, described citrus top cover is circular, oval, square, rectangle and other shapes.
Preferred further, the radius of described citrus top cover is 1-2cm.
Preferably, described fixed bar is the new meeting Chinese fan palm vein of one or more, and the length of fixed bar is determined according to the size of citrus opening.
Preferably, described fixed rod support on the inwall at citrus shell nozzle place, and pushes down citrus top cover.
Preferred further, described fixed bar is " one " font or " ten " font, according to actual conditions, can be intersected or support citrus shell nozzle side by side by many Chinese fan palm veins in addition.
A preparation method for citrus tea, is characterized in that, comprises the following steps:
(1) choosing fruit, selects citrus of uniform size;
(2) broken lid: after citrus is cleaned, citrus cut and draws pulp, making citrus become the citrus shell be made up of citrus housing 1 and citrus top cover 2;
(3) fill tealeaves, tealeaves to be filled in citrus housing 1 and to cover citrus top cover 2;
(4) be supported on the opening part inwall of citrus housing 1 with Chinese fan palm vein 3, and push down citrus top cover 2, make citrus top cover be fixed on the opening of citrus housing;
(5) the citrus shell being filled with tealeaves is dried, obtain citrus tea finished product.
Beneficial effect of the present invention:
The present invention adopts Chinese fan palm vein to be supported on the opening of citrus housing, and make the top cover of citrus tea effectively cover citrus shell nozzle, recover the profile of former fruit, tealeaves can not drop out.And tealeaves avoids direct sunlight in fruit caving, protected, citrus peel is through traditional Exposure to Sunlight simultaneously, and quality is guaranteed.In addition, citrus tea can arbitrarily overturn, and do not need opening upwards one by one to pile up, greatly reduce the time of piling up with collecting, the time of drying or drying also effectively shortens, and raises labour efficiency.
Chinese fan palm vein preferably adopts certain herbaceous plants with big flowers tree that newly can be local.Newly have the title in certain herbaceous plants with big flowers township, abound with palm products, Chinese fan palm vein is also made into toothpick and is adopted always.Chinese fan palm vein is to human-body safety, and branch is tough and tensile flexible, and treated otch is neat.By Chinese fan palm vein peace frame on citrus tea, easy disassembling, and both artistic and practical.
Citrus tea mouthfeel of the present invention is smooth, and fragrance is dense, has fully merged fragrance and the tea fragrant of dried orange peel, has unique Chen Xiang.
Accompanying drawing explanation
Fig. 1 is the top view of embodiment 1 citrus tea;
Fig. 2 is the top view of embodiment 2 citrus tea.
1, citrus housing; 2, citrus top cover; 3, Chinese fan palm vein.
Detailed description of the invention
Embodiment 1
A kind of citrus tea, comprise the citrus shell drawing pulp, described citrus shell (Xinhui tangerine peel) comprises the citrus housing 1 being provided with an opening, and for closing the citrus top cover 2 of this opening, the radius of citrus top cover 2 is 2cm, is filled with tealeaves in citrus shell, and Chinese fan palm vein 3 is supported on the inwall of citrus housing 1 opening part, and push down citrus top cover 2, citrus top cover 2 is fixed on the opening of citrus housing 1.
The preparation method of above-mentioned citrus tea, comprises the following steps:
(1) choosing fruit, selects citrus of uniform size;
(2) broken lid: citrus cuts and draws pulp, making citrus become the citrus shell be made up of citrus housing 1 and citrus top cover 2 after cleaning by citrus;
(3) tealeaves to be filled in citrus housing 1 and to cover citrus top cover 2;
(4) to get on opening part inwall that a Chinese fan palm vein 3 is supported on citrus housing 1 and to push down citrus top cover 2, forming in-line, make citrus top cover be fixed on the opening of citrus housing;
(5) the citrus shell being filled with tealeaves is dried, obtain citrus tea finished product.
Embodiment 2
A kind of citrus tea, comprise the citrus shell drawing pulp, described citrus shell (Xinhui tangerine peel) comprises the citrus housing 1 being provided with an opening, and for closing the citrus top cover 2 of this opening, the radius of citrus top cover 2 is 2cm, is filled with tealeaves in citrus shell, article two, Chinese fan palm vein 3 cross support is on the inwall of citrus housing 1 opening part, form cross, push down citrus top cover 2, citrus top cover 2 is fixed on the opening of citrus housing 1.
The preparation method of above-mentioned citrus tea, is characterized in that, comprise the following steps:
(1) choosing fruit, selects citrus of uniform size;
(2) broken lid: citrus cuts and draws pulp, making citrus become the citrus shell be made up of citrus housing 1 and citrus top cover 2 after cleaning by citrus;
(3) tealeaves to be filled in citrus housing 1 and to cover citrus top cover 2;
(4) two Chinese fan palm vein 3 cross supports are pushed down citrus top cover 2 on the opening part inwall of citrus housing 1, Chinese fan palm vein composition cross, makes citrus shell top cover be fixed on the opening of citrus housing;
(5) the citrus shell being filled with tealeaves is dried, obtain citrus tea finished product.
Claims (9)
1. a citrus tea, comprise citrus shell and tealeaves, described citrus shell comprises the citrus housing (1) being provided with an opening, and for completely or partially closing the citrus top cover (2) of this opening, described tealeaves is filled in oranges and tangerines shell, it is characterized in that, described citrus tea also comprises one for fixing the fixed bar (3) of described citrus top cover (2).
2. citrus tea according to claim 1, is characterized in that, described citrus is newly can citrus.
3. citrus tea according to claim 1, is characterized in that, described citrus top cover is circular, oval, square or rectangular.
4. citrus tea according to claim 3, is characterized in that, the radius of described citrus top cover or length are 0.5-4cm.
5. citrus tea according to claim 1, is characterized in that, described fixed bar is the Chinese fan palm vein of one or more.
6. the citrus tea according to any one of claim 1-5, is characterized in that, described fixed rod support is on the inwall at citrus shell nozzle place, and fixing citrus top cover.
7. the citrus tea according to any one of claim 1-5, is characterized in that, described citrus tea is the general tea of mandarin orange.
8. a preparation method for citrus tea, is characterized in that, comprises the following steps:
(1) choosing fruit, selects citrus of uniform size;
(2) broken lid: after citrus is cleaned, citrus cut and draws pulp, making citrus become the citrus shell be made up of citrus housing 1 and citrus top cover 2;
(3) fill tealeaves, tealeaves to be filled in citrus housing (1) and to cover citrus top cover (2);
(4) fixed bar (3) is supported on the inwall of citrus housing (1), and fixing citrus top cover (2), by citrus top cover (2), tealeaves is fixed in citrus housing (1);
(5) the citrus shell being filled with tealeaves is dried, obtain citrus tea finished product.
9. method according to claim 8, is characterized in that, described citrus tea is the general tea of mandarin orange, and described tealeaves is Pu'er tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510772742.0A CN105325594A (en) | 2015-11-12 | 2015-11-12 | Citrus tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510772742.0A CN105325594A (en) | 2015-11-12 | 2015-11-12 | Citrus tea and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105325594A true CN105325594A (en) | 2016-02-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510772742.0A Pending CN105325594A (en) | 2015-11-12 | 2015-11-12 | Citrus tea and preparation method thereof |
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| CN (1) | CN105325594A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901196A (en) * | 2016-04-21 | 2016-08-31 | 华南农业大学 | Citrus Pu'er tea and preparation method thereof |
| CN105994758A (en) * | 2016-06-16 | 2016-10-12 | 黄建社 | Lemon and dried orange peel scented tea and preparation technology thereof |
| CN106234674A (en) * | 2016-07-20 | 2016-12-21 | 黄建社 | A kind of Fructus Citri Limoniae green tea and preparation technology thereof |
| CN106490271A (en) * | 2016-12-01 | 2017-03-15 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of Pericarpium Citri Reticulatae Folium Mori tea and its production method |
| CN107581321A (en) * | 2017-10-23 | 2018-01-16 | 广东医科大学 | A kind of small Exocarpium Citri Rubrum " Luohan " fruit tea and preparation method thereof |
| CN108522710A (en) * | 2018-03-29 | 2018-09-14 | 邹煜华 | A kind of general tea of mandarin orange and its manufacturing method |
| CN108740149A (en) * | 2018-06-25 | 2018-11-06 | 江门市新会区十月果柑制品有限公司 | A kind of strap-on structure and its bundled fixed method for fixing the general tea of mandarin orange |
| CN110038058A (en) * | 2019-06-10 | 2019-07-23 | 化州市陈春园橘红有限公司 | A kind of Exocarpium Citri Rubrum paniculata leaf tea |
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|---|---|---|---|---|
| CN101248822A (en) * | 2008-03-21 | 2008-08-27 | 罗沛贤 | Method for preparing orange peel tea |
| CN104365902A (en) * | 2014-10-27 | 2015-02-25 | 黄建社 | Tangerine and Puer tea and preparation process thereof |
| CN104957310A (en) * | 2015-07-23 | 2015-10-07 | 福建省尤溪县吉昌茶业有限公司 | Cumquat tea bag and production process thereof |
-
2015
- 2015-11-12 CN CN201510772742.0A patent/CN105325594A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248822A (en) * | 2008-03-21 | 2008-08-27 | 罗沛贤 | Method for preparing orange peel tea |
| CN104365902A (en) * | 2014-10-27 | 2015-02-25 | 黄建社 | Tangerine and Puer tea and preparation process thereof |
| CN104957310A (en) * | 2015-07-23 | 2015-10-07 | 福建省尤溪县吉昌茶业有限公司 | Cumquat tea bag and production process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 网友: "百度知道", 《百度》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901196A (en) * | 2016-04-21 | 2016-08-31 | 华南农业大学 | Citrus Pu'er tea and preparation method thereof |
| CN105994758A (en) * | 2016-06-16 | 2016-10-12 | 黄建社 | Lemon and dried orange peel scented tea and preparation technology thereof |
| CN106234674A (en) * | 2016-07-20 | 2016-12-21 | 黄建社 | A kind of Fructus Citri Limoniae green tea and preparation technology thereof |
| CN106490271A (en) * | 2016-12-01 | 2017-03-15 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of Pericarpium Citri Reticulatae Folium Mori tea and its production method |
| CN106490271B (en) * | 2016-12-01 | 2019-07-09 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of dried orange peel Mulberry-leaf Tea and its production method |
| CN107581321A (en) * | 2017-10-23 | 2018-01-16 | 广东医科大学 | A kind of small Exocarpium Citri Rubrum " Luohan " fruit tea and preparation method thereof |
| CN108522710A (en) * | 2018-03-29 | 2018-09-14 | 邹煜华 | A kind of general tea of mandarin orange and its manufacturing method |
| CN108522710B (en) * | 2018-03-29 | 2022-03-25 | 邹煜华 | Citrus Pu' er tea and preparation method thereof |
| CN108740149A (en) * | 2018-06-25 | 2018-11-06 | 江门市新会区十月果柑制品有限公司 | A kind of strap-on structure and its bundled fixed method for fixing the general tea of mandarin orange |
| CN110038058A (en) * | 2019-06-10 | 2019-07-23 | 化州市陈春园橘红有限公司 | A kind of Exocarpium Citri Rubrum paniculata leaf tea |
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Application publication date: 20160217 |