CN105519720A - Grapefruit tea and preparation method thereof - Google Patents
Grapefruit tea and preparation method thereof Download PDFInfo
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- CN105519720A CN105519720A CN201510219985.1A CN201510219985A CN105519720A CN 105519720 A CN105519720 A CN 105519720A CN 201510219985 A CN201510219985 A CN 201510219985A CN 105519720 A CN105519720 A CN 105519720A
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Abstract
The present invention discloses a grapefruit tea and a preparation method thereof. The preparation method includes the following steps: (1) preparing grapefruit peels; 2) preparing tea ingredients; 3) filling the dried soft tea leaves obtained in step 1 into grapefruit peel cavities, putting the grapefruit peel cavities into a baking chamber at a temperature of 70 DEG C for 2 hours, taking out the grapefruit peel cavities and filling the tea leaves into the grapefruit peel cavities, compacting the filled tea leaves, and repeating the filling and compacting processes for several times until the grapefruit peel cavities are fully filled with the tea ingredients and it is very difficult to fill the tea ingredients in the grapefruit peel cavities; 4) baking the grapefruit tea for several times; and other steps. The preparation method solves the shortcomings that the existing grapefruit tea is poorly baked and the brewed tea has a bitter taste so that the tea water is difficult to enter into mouth.
Description
Technical field
The present invention relates to a kind of preparation method of citron tea.
Background technology
Shaddock originates in the southern areas such as China Fujian, Guangdong.Its taste is sour-sweet, slightly bitter taste, containing abundant vitamin C and other nutrients in a large number, is the fruit of the most dietotherapy benefit that medical circle is generally acknowledged.Cure mainly cough breathe heavily, the obstruction of the circulation of vital energy is uncomfortable in chest, abdomen crymodynia, eat stagnant, hernia etc.Containing the natural trace elements K that hyperpietic is necessary in shaddock, hardly containing sodium, be therefore the dietotherapy fruit suffering from cardiovascular and cerebrovascular diseases and Patients With Kidney Diseases the best.Containing a large amount of vitamin Cs, can reduce in blood and have cholesterol.The pectin of shaddock not only can reduce low-density lipoprotein white level, and can reduce the damaged condition of arterial wall.Shaddock also has constitutional effect, and it helps health to be more easily absorbed into calcium and irony, contained natural folic acid, for the womankind in pregnancy, has prevention Anemia occur and promote effect of development of fetus.Be similar to the composition chromium of insulin in fresh shaddock meat containing effect, can blood sugar be reduced.
Usually, citron tea on the market pomelo peel, pulp and rock sugar is put into clean pot to add water with boiling, and makes pasty state.Temper again when drinking, also there is production citron tea in market, but due to flavor effect not good, more go up its technique coarse, just its shaddock simple adds drying tea leaves.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of citron tea.
Technical scheme provided by the invention is as follows:
A kind of citron tea, comprise pomelo peel and tea batching, it is characterized in that: described pomelo peel has upper cover and pomelo peel lower chamber, and described tealeaves is positioned at cavity, described lid is positioned at the top of tealeaves, also flavor material is comprised in described tealeaves, the edge of opening of described lid and pomelo peel cavity has certain interval, and described is spaced apart 1 to 3 centimeters, wherein, described flavor material by weight, comprises
Old tea: 45-55 part
Tendril-leaved fritillary bulb powder: 2-4 part
Balloonflower root: 1-2 part
Loquat flower: 7-10 part
Lily root flour: 1-3 part
Almond: 1-3 part.
More preferably, described flavor material by weight, comprises
Old tea: 50
Tendril-leaved fritillary bulb powder: 3
Balloonflower root: 1.5
Loquat flower: 7.5
Lily root flour: 2
Almond: 1.5
Old tea of the present invention is preservation stem tea for many years after drying, and its appearance color is aterrimus.More than at least 5 years preservation time, be preferably more than 10 years.Wherein, described old tea kind is preferably the old tea of Iron Guanyin.
Another technical scheme of the present invention is:
A kind of preparation method of citron tea is as follows:
1). the making of pomelo peel
Described shaddock plucked and cleans up, cutting on shaddock top the skin that lower diameter is 2 to 5 centimeters with blade, use as upper cover; Fall to make it have a cavity by taking with the meat in the shaddock of bottom; Upper cover is combined in cavity top, and is fixed by a fixed structure, finally use it for drying forming at the temperature of 80-100 degree; By stand-by for its indwelling;
2) making of tea batching:
1. according to old tea: 45-55 part, tendril-leaved fritillary bulb powder: 2-4 part, balloonflower root: 1-2 part, loquat flower: 7-10 part, lily root flour: 1-3 part, almond: the ratio of 1-3 part is equipped with raw material; Get tendril-leaved fritillary bulb and lily grind into powder, will pick and place inside large basin, and measure warm water, stir with tendril-leaved fritillary bulb and lily powder; The amount of warm water is at least can fully soak tendril-leaved fritillary bulb and lily powder; It is preferably 4-6 times of powder weight.
2. get balloonflower root, loquat flower, almond, tealeaves carry out kneading after and to be poured in above-mentioned tendril-leaved fritillary bulb lily mixed liquor and behaviour rubs and makes the blade of tealeaves cover water;
3. the baking chamber that 50-70 degree put into by the tealeaves after behaviour being rubbed carries out curing makes tealeaves deliquescing and blade also has humidity;
3) by step 2) the tealeaves of oven dry deliquescing fill in pomelo peel cavity, and will to put in baking chamber, under temperature 65-75 degree after 1-3 hour, take out, and carry out tealeaves filling, and so repeated multiple times, be difficult to recharge until the tea batching in pomelo peel cavity is enriched;
4) its lid and cavity are fixed by the binding structure of citron tea after above-mentioned baking, and put baking chamber into and cure, take out to reinforce again and bind structure and put into again and cure, 6-8 time so repeatedly after 1-18 hour
5) citron tea cured in baking chamber of 6-8 time is again again put into baking chamber after tighten after taking out and is carried out baking 4-6 individual hour, 65-75 degree repeatedly.
6) above-mentioned 65-75 degree is repeatedly toasted with tealeaves shaddock take out low temperature unclamp wiring.
Wherein, step 2) baking number of times be 3 times and the cavity of pomelo peel fills up and enters step 4 by direct tealeaves for the last time).
Wherein, previous step 4) citron tea binding after, cure for 7 times that put into baking chamber, temperature is from 70 degree to 140 degree, and each 10 degree incrementally toast, the time of curing is 15 hours at every turn.
Wherein, step 2) the temperature of warm water be preferably 60-70 degree.
Wherein, step 4) in also comprise described shaddock to press down and make it be out of shape, then with the sizing of binding structure.
Wherein, described binding structure comprise be arranged in shaddock two ends any one end on a fixing pillar, and by this pillar by the binding line of shaddock tighten.
Wherein, described pomelo peel preferably comes from the degree tail complete dawn shaddock of Fujian Province's Putian City.
Beneficial effect of the present invention is as follows:
Seeing on the whole 1, in citron tea, between being prepared burden by tea in pomelo peel lid and cavity, there is certain interval, space too greatly easily plays tide and tea local flavor is volatile, described is spaced apart 1 to 3 centimeters, and what the tea local flavor inside it had both been ensured easily fetches and in turn ensure that making moist and the volatilization of local flavor of minimum degree.
2, from tealeaves composition, apply the taste that the thick and heavy and sweet pure characteristic of the old tea of more than 10 years makes it bubble out the tea taken more fragrant, apply the characteristic that the thick juice of pomelo's shaddock ped is many, the composition making tea juice absorb more shaddock has had denseer local flavor.
3, from preparation method, apply and first put into shaping for pomelo peel the tealeaves mixed again, through the tighten repeatedly of barbecue repeatedly, tealeaves and pomelo peel are better fitted again, better absorb the moisture content in pomelo peel, and pulverous tendril-leaved fritillary bulb and lily are better dissolved in tea.
4, add tendril-leaved fritillary bulb powder, balloonflower root, loquat flower, lily root flour, almond, comprehensive function, change the baking of poor quality of existing citron tea and bubble out come tea there is burnt bitter taste, be difficult to the shortcoming of entrance.
Detailed description of the invention
Embodiment 1
A preparation method for citron tea, comprises the steps:
1). the making of pomelo peel
Select pomelo shaddock, this kind of shaddock skin depth juice is many, and in drying course, the steam vent of skin is little, and evenly announces, and skin does not wrinkle, and the shaddock in other place generally can't see steam vent and rhicnosis collapses, and tea local flavor is also bad; Described shaddock is plucked and cleans up, with blade to cut on shaddock top lower diameter be 2 to 5 centimeters skin use as upper cover; Fall to make it have a cavity by taking with the meat in the shaddock of bottom; Upper cover is combined in cavity top, and is fixed by a fixed structure, this fixed structure can be rope binding etc.Finally use it for drying forming at the temperature of 100 degree; By stand-by for its indwelling;
2) making of tea batching:
1. get the tendril-leaved fritillary bulb of 3 kilograms and the lily grind into powder of 2 kilograms, will pick and place inside large basin, stir inside the large basin that the 70 degree of warm waters measuring 20 kilograms have tendril-leaved fritillary bulb and a lily powder;
2. get balloonflower root 1.5 kilograms, loquat flower 7.5 kilograms, 1.5 kilograms, almond, kwan-yin tea aged tea leaf 50 kilograms of 10 years carry out kneading after and to be poured in above-mentioned tendril-leaved fritillary bulb lily mixed liquor and behaviour rubs and makes the blade of tealeaves cover water;
3. the baking chamber that the tealeaves after behaviour being rubbed puts 60 degree into carries out curing makes tealeaves deliquescing for 2 hours, and blade also has humidity;
2) filled in pomelo peel cavity by the tealeaves of the oven dry deliquescing of first step, and will put in baking chamber, temperature is 70 degree, takes out and carry out tealeaves filling after 2 hours, 5 times so repeatedly;
3) the binding structure of citron tea after above-mentioned baking its lid and cavity are fixed, and put baking chamber into and to cure after 12 hours and take out and reinforce binding structure again and put into and cure, 7 times so repeatedly, temperature is 80 degree for the second time; Temperature 90 degree for the third time; 4th temperature 100 degree; 5th temperature 110 degree, the 6th temperature 120 degree, the 7th temperature 130 degree, each 120 minutes;
4) citron tea cured in baking chamber of 7 times is again again put into baking chamber after tighten after taking out and is carried out baking 5 hours repeatedly, and temperature is still 70 degree.
5) above-mentioned 70 degree are repeatedly toasted with tealeaves shaddock take out low temperature unclamp wiring.
When drinking, the tealeaves of inside is taken out and brews.Does pomelo peel want a foaming?
Embodiment 2
A preparation method for citron tea, comprises the steps:
1) making of pomelo peel
Select pomelo shaddock, described shaddock plucked and cleans up, with blade to cut on shaddock top lower diameter be 2 to 5 centimeters skin will use as upper cover; Fall to make it have a cavity by taking with the meat in the shaddock of bottom; Upper cover is combined in cavity top, and is fixed by a fixed structure, finally use it for drying forming at the temperature of 100 degree; By stand-by for its indwelling;
2) making of tea batching:
1. get the tendril-leaved fritillary bulb of 3 kilograms and the lily grind into powder of 2 kilograms, will pick and place inside large basin, stir inside the large basin that the 70 degree of warm waters measuring 20 kilograms have tendril-leaved fritillary bulb and a lily powder;
2. get balloonflower root 1.5 kilograms, loquat flower 7.5 kilograms, 1.5 kilograms, almond, kwan-yin tea aged tea leaf 50 kilograms of 10 years carry out kneading after and to be poured in above-mentioned tendril-leaved fritillary bulb lily mixed liquor and behaviour rubs and makes the blade of tealeaves cover water;
3. the baking chamber that the tealeaves after behaviour being rubbed puts 60 degree into carries out curing to be made tealeaves deliquescing for 2 hours and not to have blade also having humidity;
2) tealeaves of the oven dry deliquescing of first step is filled in pomelo peel cavity, and will put in baking chamber, get temperature be 70 degree after lower 2 hours after take out and carry out tealeaves filling, so repeated multiple times, be difficult to recharge until tea batching in pomelo peel cavity is substantial;
3) its lid and cavity are fixed by the binding structure of citron tea after above-mentioned baking, and put baking chamber into and to cure after 15 hours and take out to reinforce again and bind structure and put into again and cure, 6 times so repeatedly; Second time temperature is 80 degree; Temperature 90 degree for the third time; 4th temperature 100 degree; 5th temperature 110 degree, the 6th temperature 120 degree, each 150 minutes;
4) citron tea cured in baking chamber of 6 times is again again put into baking chamber after tighten after taking out and is carried out baking 5 hours repeatedly.
5) above-mentioned 70 degree are repeatedly toasted with tealeaves shaddock take out low temperature unclamp wiring.
Embodiment 3
A preparation method for citron tea, comprises the steps:
1). the making of pomelo peel
Select pomelo shaddock, described shaddock plucked and cleans up, with blade to cut on shaddock top lower diameter be 2 to 5 centimeters skin will use as upper cover; Fall to make it have a cavity by taking with the meat in the shaddock of bottom; Upper cover is combined in cavity top, and is fixed by a fixed structure, finally use it for drying forming at the temperature of 100 degree; By stand-by for its indwelling;
2) making of tea batching:
1. get the tendril-leaved fritillary bulb of 3 kilograms and the lily grind into powder of 2 kilograms, will pick and place inside large basin, stir inside the large basin that the 70 degree of warm waters measuring 20 kilograms have tendril-leaved fritillary bulb and a lily powder;
2. get balloonflower root 1.5 kilograms, loquat flower 7.5 kilograms, 1.5 kilograms, almond, kwan-yin tea aged tea leaf 50 kilograms of 10 years carry out kneading after and to be poured in above-mentioned tendril-leaved fritillary bulb lily mixed liquor and behaviour rubs and makes the blade of tealeaves cover water;
3. the baking chamber that the tealeaves after behaviour being rubbed puts 60 degree into carries out curing to be made tealeaves deliquescing for 2 hours and not to have blade also having humidity;
2) tealeaves of the oven dry deliquescing of first step is filled in pomelo peel cavity, and will put in baking chamber, get temperature be 70 degree after lower 2 hours after take out and carry out tealeaves filling, so repeated multiple times, be difficult to recharge until tea batching in pomelo peel cavity is substantial;
3) its lid and cavity are fixed by the binding structure of citron tea after above-mentioned baking, and put baking chamber into and to cure after 15 hours and take out to reinforce again and bind structure and put into again and cure, 6 times so repeatedly; Second time temperature is 90 degree; Temperature 100 degree for the third time; 4th temperature 110 degree; 5th temperature 120 degree, the 6th temperature 130 degree, the second to six time is each 130 minutes;
4) citron tea cured in baking chamber of 6 times is again again put into baking chamber after tighten after taking out and is carried out baking 5 hours repeatedly.
5) above-mentioned 70 degree are repeatedly toasted with tealeaves shaddock take out low temperature unclamp wiring.
Claims (9)
1. a citron tea, comprise pomelo peel and tea batching, it is characterized in that: described pomelo peel has upper cover and pomelo peel lower chamber, described tea batching is positioned at cavity, described lid is positioned at the top of tealeaves, and the edge of opening of described lid and pomelo peel cavity has certain interval, and described is spaced apart 1 to 3 centimeters, described tea batching by weight, comprises
Old tea: 45-55 part
Tendril-leaved fritillary bulb powder: 2-4 part
Balloonflower root: 1-2 part
Loquat flower: 7-10 part
Lily root flour: 1-3 part
Almond: 1-3 part.
2. a kind of citron tea according to claim 1, is characterized in that: described tea batching comprises
Old tea: 50 parts
Tendril-leaved fritillary bulb powder: 3 parts
Balloonflower root: 1.5 parts
Loquat flower: 7.5 parts
Lily root flour: 2 parts
Almond: 1.5.
3. a preparation method for citron tea, comprises the steps:
1). the making of pomelo peel
Described shaddock plucked and cleans up, cutting on shaddock top the skin that lower diameter is 2 to 5 centimeters with blade, use as upper cover; Fall to make it have a cavity by taking with the meat in the shaddock of bottom; Upper cover is combined in cavity top, and is fixed by a fixed structure, finally it is dried at the temperature of 80-100 degree and make its skin deliquescing; By stand-by for its indwelling;
2) what tea was prepared burden joins work:
1. according to old tea: 45-55 part, tendril-leaved fritillary bulb powder: 2-4 part, balloonflower root: 1-2 part, loquat flower: 7-10 part, lily root flour: 1-3 part, almond: the ratio of 1-3 part is equipped with raw material; Get tendril-leaved fritillary bulb and lily grind into powder, put into inside large basin, measure warm water, stir with tendril-leaved fritillary bulb and lily powder;
2. get balloonflower root, loquat flower, almond, old tea tealeaves carry out kneading after and to be poured in above-mentioned tendril-leaved fritillary bulb lily mixed liquor and behaviour rubs and makes tealeaves side face cover water;
3) tea joins curing of material
(1 behaviour is rubbed after the old tea baking chamber that puts 50-70 degree into carry out curing and make tealeaves deliquescing and blade also has humidity;
(2, by step, (tealeaves of the oven dry deliquescing of 1 is filled in pomelo peel cavity, and will put in baking chamber, under temperature 65-75 degree after 1-3 hour, take out, and carry out tealeaves filling, compacting, and so repeated multiple times, be difficult to recharge until the tea batching in pomelo peel cavity is enriched;
(3, its lid and cavity are fixed by the binding locking mechanism of citron tea after above-mentioned baking, and put baking chamber into and cure, take out locking again and bind locking mechanism and put into again and cure, 6-8 time so repeatedly after 1-18 hour;
(citron tea cured in baking chamber of 4, repeatedly 6-8 time is again again put into baking chamber after tighten after taking out and is carried out baking 4-6 individual hour, 65-75 degree;
(5, by above-mentioned steps (the 65-75 degree of 4 repeatedly toast with tealeaves shaddock Temperature fall after and unclamp wiring.
4. the preparation method of a kind of citron tea according to claim 3, it is characterized in that: step is (after the shaddock binding of 4, the temperature of curing for 6-8 time that puts into baking chamber is from 70 degree to 140 degree, and each 10 degree are incrementally toasted, and the time of curing is 12-15 hour at every turn.
5. the preparation method of a kind of citron tea according to claim 3, is characterized in that: step 2) the temperature of warm water be 60-70 degree.
6. the preparation method of a kind of citron tea according to claim 3, is characterized in that: described old tea is Iron Guanyin of growing up.
7. the preparation method of a kind of citron tea according to claim 3, is characterized in that: also comprise described shaddock to press down in step 3 and make it be out of shape to make its global shape rule, then shapes with binding locking mechanism.
8. the product method of a kind of citron tea according to claim 3 or 8, is characterized in that: described binding locking mechanism comprises and is positioned at the fixing pillar in top on shaddock, and by this pillar by the binding line of shaddock tighten.
9. the preparation method of a kind of tea according to claim 1, is characterized in that: described pomelo peel comes from the Duweiwendan pomelo of Fujian Province's Putian City.
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| CN201510219985.1A CN105519720A (en) | 2015-05-04 | 2015-05-04 | Grapefruit tea and preparation method thereof |
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| CN201510219985.1A CN105519720A (en) | 2015-05-04 | 2015-05-04 | Grapefruit tea and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306204A (en) * | 2016-08-31 | 2017-01-11 | 南宁鼎金生物科技有限公司 | Grapefruit tea having effects of relieving asthma and coughs |
| CN106509212A (en) * | 2016-10-11 | 2017-03-22 | 杨春茵 | Fresh edible fungi tea and preparation method thereof |
| CN108740139A (en) * | 2018-05-02 | 2018-11-06 | 胡华君 | The production method of citron tea |
| CN110050854A (en) * | 2019-06-10 | 2019-07-26 | 龙群英 | A kind of citron tea and preparation method thereof |
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| CN101953412A (en) * | 2010-10-28 | 2011-01-26 | 蒋清钰 | Processing manufacture process of aged citron tea |
| CN102144681A (en) * | 2010-02-10 | 2011-08-10 | 张松德 | Health-care grapefruit tea ball and preparation method thereof |
| CN104365952A (en) * | 2014-11-25 | 2015-02-25 | 恩平市黄亚山茶业专业合作社 | Preparation method of grapefruit tea |
| CN104509626A (en) * | 2014-12-24 | 2015-04-15 | 仙游县楼峰种养殖专业合作社 | Preparation method for grapefruit tea and drinking method of grapefruit tea |
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2015
- 2015-05-04 CN CN201510219985.1A patent/CN105519720A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144681A (en) * | 2010-02-10 | 2011-08-10 | 张松德 | Health-care grapefruit tea ball and preparation method thereof |
| CN101953412A (en) * | 2010-10-28 | 2011-01-26 | 蒋清钰 | Processing manufacture process of aged citron tea |
| CN104365952A (en) * | 2014-11-25 | 2015-02-25 | 恩平市黄亚山茶业专业合作社 | Preparation method of grapefruit tea |
| CN104509626A (en) * | 2014-12-24 | 2015-04-15 | 仙游县楼峰种养殖专业合作社 | Preparation method for grapefruit tea and drinking method of grapefruit tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306204A (en) * | 2016-08-31 | 2017-01-11 | 南宁鼎金生物科技有限公司 | Grapefruit tea having effects of relieving asthma and coughs |
| CN106509212A (en) * | 2016-10-11 | 2017-03-22 | 杨春茵 | Fresh edible fungi tea and preparation method thereof |
| CN108740139A (en) * | 2018-05-02 | 2018-11-06 | 胡华君 | The production method of citron tea |
| CN110050854A (en) * | 2019-06-10 | 2019-07-26 | 龙群英 | A kind of citron tea and preparation method thereof |
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