CN106551024A - A kind of preparation method of orange peel seasoning black tea - Google Patents
A kind of preparation method of orange peel seasoning black tea Download PDFInfo
- Publication number
- CN106551024A CN106551024A CN201510631580.9A CN201510631580A CN106551024A CN 106551024 A CN106551024 A CN 106551024A CN 201510631580 A CN201510631580 A CN 201510631580A CN 106551024 A CN106551024 A CN 106551024A
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- tealeaves
- orange peel
- preparation
- black tea
- mandarin oil
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Abstract
The invention belongs to the manufacture field of tea product, more particularly to a kind of preparation method of orange peel seasoning black tea：Including withering, knead, ferment and bakee, it is characterised in that：It is described knead during, in tealeaves add mandarin oil be mixed.Mandarin oil and tealeaves are kneaded fermentation by the present invention jointly, produce black tea with strong orange peel mouthfeel, unique flavor, and simultaneous with certain health and beauty effect of orange peel, long-term taking contributes to healthy and beauty.
Description
Technical field
The invention belongs to the manufacture field of tea product, more particularly to a kind of preparation method of orange peel seasoning black tea.
Background technology
Black tea, English are Black tea.Black tea is there occurs in Tea Polyphenols enzymatic oxidation being in process
The chemical reaction of the heart, the chemical composition change in fresh leaf are larger, and Tea Polyphenols reduces more than 90%, generates tea
The new components such as flavine, thearubigin.Aroma substance is than the obvious increase of fresh leaf.So black tea have black tea, red soup,
The feature of red autumnal leaves and fragrant and sweet taste alcohol.China's black tea kind is the most famous with Keemun black tea, is the second largest tea of China
Class.Black tea belongs to full fermentation tea, is that, with suitable tea tree Xin Yaye as raw material, Jing withers, kneads (cut), sending out
The tea that the series of process process such as ferment, drying is refined.
As the development that the 17th century transports by sea, black tea are exported in Britain, become high society of Britain indispensable
Beverage.British true love black tea, gradually develops into a kind of magnificent black tea culture of nobleness black tea is drunk,
And it has been generalized to the whole world.Earl Grey has gone out outside sugaring and milk, also develops addition spices and various
The species of fruity.
General English seasoning black tea, is usually used fruit or plants essential oil and is mixed with dried black tea, made
Which is fragrant, but so high cost, and spices inferior mostly is chemistry allotment, is unfavorable for the health of people.
Mandarin oil is obtained by the pericarp Jing cold press of fragrant savoury herb tangerine also known as mandarin oil.It is light orange to orange red
Color liquid.Tool fruital band adipocere is fragrant, is mainly used in food flavor, is also used for daily essence..
The Chinese patent of Application No. 201410467768.X discloses a kind of preparation method of dried orange peel black tea, its
Dried orange peel will be added in stand blue or green good tealeaves and be well mixed so as to obtain tealeaves mixture, tealeaves mixture is fallen
Knead in entering kneading machine so as to which processing is obtained jointly with tealeaves.
The content of the invention
In order to overcome the shortcoming of prior art and deficiency, the invention discloses the band that a kind of utilization mandarin oil makes
There is the preparation method of the black tea of orange peel taste.
A kind of preparation method of orange peel seasoning black tea, it is including withering, kneading, ferment and bakee, described to knead
During, in tealeaves add mandarin oil to be mixed.
Further, the step of kneading is specially：The mandarin oil and water 1：1 mixing, is uniformly sprayed on
Tealeaves surface, then tealeaves is kneaded by kneading machine.
Further, the mandarin oil is added to be 10 with the mass ratio of tealeaves:1.
Further, add mandarin oil after kneading end to be mixed with tealeaves.
Further, knead and terminate to add the mandarin oil to be 10 with the mass ratio of tealeaves:1.
Mandarin oil and tealeaves are kneaded fermentation by the present invention jointly, produce black tea with strong orange peel mouthfeel, wind
Taste is unique, and simultaneous with certain health and beauty effect of orange peel, long-term taking contributes to healthy and beauty.
In order to more fully understand and implement, the following detailed description of the present invention.
Specific embodiment
Present embodiment discloses a kind of processing method of the black tea with dried orange peel taste, comprises the following steps：
(1) wither
Collection fresh tea passes, indoor heating deterioration, withering degree, it is desirable to which fresh leaf point tarnishes, the food value of leaf are soft
Stalk folding is continuous, to the transparent state of vein.
(2) knead
Mandarin oil and water 1：1 mixing, is uniformly sprayed on the mass ratio of tealeaves surface, the mandarin oil and tealeaves
For 10:1.Again tealeaves is put in kneading machine and is kneaded, withering leaf is carried out with 50 revs/min of speed by kneading machine
Knead, the process of kneading is first soft 10 minutes, is pressurizeed 10 minutes, reduces pressure 5 minutes, repeats, when
Tealeaves local it is general red or be in pistac and tea juice it is excessive not into drip when terminate at once.Add after kneading end again
Enter mandarin oil to be mixed with tealeaves, the mandarin oil is 10 with the mass ratio of tealeaves:1.
(3) ferment
Tealeaves after kneading is put into fermentation interior to be fermented, the temperature of fermentation is 22 DEG C -26 DEG C, with respect to wet
Spend for more than 90%, fermentation time：Spring tea is -4 hours 2 hours, and Summer-autumn tea is -2 hours 1 hour；Spring
Fermentated leaves of the fermentated leaves of tea with yellowish red color, Summer-autumn tea stops fermentation into aubergine, at once.
(4) dry
Tealeaves after fermentation is put in dryer at once carries out operating drying.Dry process makes two bites at a cherry, the
It is once high temperature, drying temperature is 110～115 DEG C, it is 20%～25% to dry to tealeaves blade water content, the
Secondary temperature is 65～75 DEG C for low temperature drying, and it is 3%～5% to dry to tealeaves blade water content, is dried twice
There is spreading for cooling between dry, the spreading for cooling time is 55～60 minutes.
The invention is not limited in above-mentioned embodiment, if to the present invention various changes or deformation without departing from
The spirit and scope of the present invention, if these are changed and deformation belongs to the claim and equivalent technologies of the present invention
Within the scope of, then the present invention is also intended to comprising these changes and deforms.
Claims (5)
1. a kind of preparation method of orange peel seasoning black tea, including withering, knead, ferment and bakee, it is characterised in that：
It is described knead during, in tealeaves add mandarin oil be mixed.
2. preparation method according to claim 1, it is characterised in that：The step of kneading is specially：It is described
Mandarin oil and water 1：1 mixing, is uniformly sprayed on tealeaves surface, then tealeaves is rubbed by kneading machine
Twist with the fingers.
3. preparation method according to claim 2, it is characterised in that：Add the matter of the mandarin oil and tealeaves
Amount is than being 10:1.
4. the preparation method according to Claims 2 or 3, it is characterised in that：Orange peel is added after kneading end
Oil is mixed with tealeaves.
5. preparation method according to claim 4, kneads the mass ratio for terminating to add the mandarin oil and tealeaves
For 10:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510631580.9A CN106551024A (en) | 2015-09-28 | 2015-09-28 | A kind of preparation method of orange peel seasoning black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510631580.9A CN106551024A (en) | 2015-09-28 | 2015-09-28 | A kind of preparation method of orange peel seasoning black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106551024A true CN106551024A (en) | 2017-04-05 |
Family
ID=58416991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510631580.9A Withdrawn CN106551024A (en) | 2015-09-28 | 2015-09-28 | A kind of preparation method of orange peel seasoning black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106551024A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996760A (en) * | 2017-12-19 | 2018-05-08 | 福建农林大学 | A kind of rhizoma Gastrodiae black tea and its processing technology |
| CN115299511A (en) * | 2022-06-24 | 2022-11-08 | 广东省农业科学院茶叶研究所 | Exocarpium citri rubrum black tea and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1261519A (en) * | 1999-12-16 | 2000-08-02 | 鲁明 | Perfuming method for scented tea |
| KR20110050961A (en) * | 2009-11-09 | 2011-05-17 | (주)아모레퍼시픽 | Method for manufacturing flavored tea using natural oils and flavored tea manufactured by the same |
| CN102132752A (en) * | 2011-04-27 | 2011-07-27 | 广东京明茶叶综合发展有限公司 | Preparation process for black tea and prepared black tea |
| CN104273258A (en) * | 2014-09-12 | 2015-01-14 | 宁波戚家山茶叶有限公司 | Preparation method of dried orange peel black tea |
-
2015
- 2015-09-28 CN CN201510631580.9A patent/CN106551024A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1261519A (en) * | 1999-12-16 | 2000-08-02 | 鲁明 | Perfuming method for scented tea |
| KR20110050961A (en) * | 2009-11-09 | 2011-05-17 | (주)아모레퍼시픽 | Method for manufacturing flavored tea using natural oils and flavored tea manufactured by the same |
| CN102132752A (en) * | 2011-04-27 | 2011-07-27 | 广东京明茶叶综合发展有限公司 | Preparation process for black tea and prepared black tea |
| CN104273258A (en) * | 2014-09-12 | 2015-01-14 | 宁波戚家山茶叶有限公司 | Preparation method of dried orange peel black tea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996760A (en) * | 2017-12-19 | 2018-05-08 | 福建农林大学 | A kind of rhizoma Gastrodiae black tea and its processing technology |
| CN115299511A (en) * | 2022-06-24 | 2022-11-08 | 广东省农业科学院茶叶研究所 | Exocarpium citri rubrum black tea and preparation method and application thereof |
| CN115299511B (en) * | 2022-06-24 | 2023-04-25 | 广东省农业科学院茶叶研究所 | Orange black tea and preparation method and application thereof |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170405 |
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| WW01 | Invention patent application withdrawn after publication |