CN106665957A - Preparation method of hesperidium aurantium tea - Google Patents
Preparation method of hesperidium aurantium tea Download PDFInfo
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- CN106665957A CN106665957A CN201710059815.0A CN201710059815A CN106665957A CN 106665957 A CN106665957 A CN 106665957A CN 201710059815 A CN201710059815 A CN 201710059815A CN 106665957 A CN106665957 A CN 106665957A
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- mandarin orange
- orange fruit
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- hesperidium aurantium
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The present invention discloses a preparation method of hesperidium aurantium tea. The preparation method comprises the following steps: 1) fresh hesperidium aurantium is picked, the picked hesperidium aurantium is washed clean, and water content on the surfaces of the washed hesperidium aurantium is drained; 2) an opening is cut out on the hesperidium aurantium and the hesperidium aurantium is divided into two parts of a lid body and a hesperidium aurantium main body; fruit flesh in the hesperidium aurantium main body is dig out to obtain a hesperidium aurantium container; 3) the lid body and the hesperidium aurantium container are dried until no water is left; 4) the hesperidium aurantium container is taken out and filled with the tea leaves to obtain semi-finished products; and 5) the semi-finished products and lid body are put into a dryer; and an air inlet volume of the dryer is adjusted to be 1,500-2,100 m<3>/h, an air outlet volume of the dryer is 760-1360 m<3>/h, a temperature is controlled at 40-45 DEG C, the drying is conducted for 18-26 h, and the finished products are obtained. The preparation is less in steps and simple in processes. The hesperidium aurantium is emerald green in appearance. The hesperidium aurantium tea is uniform in color and luster, maintains the characteristics of the fresh hesperidium aurantium, is good in appearance, at the same time, maximally maintains the original taste of the hesperidium aurantium and tea leaves, and is fragrant, delicate and mellow in smell, and resistant to storage.
Description
Technical field
The present invention relates to Tea Processing technical field, more particularly to a kind of preparation method of mandarin orange fruit tea.
Background technology
Tealeaves, refers to the leaf and bud of tea tree, and catechin, cholestenone, caffeine, inositol, folic acid, pantothenic acid are contained in tealeaves
Deng Multiple components, can promote health.Therefore, many people like being made tea with tealeaves, and Jing often drinks tea, not only to many sections
Disease has a therapeutic efficacy, and can promote longevity, anti-ageing salubrity.
On the other hand, orange peel has appetizing, eliminating dampness and eliminating phlegm effect in regulating QI and lowering the adverseness, tune；Its cure mainly taste retention of dampness due to stagnation of QI,
The full vexed, abdominal distention of chest diaphragm, do not feel like eating, vomit dirty inverse, difficulty in urination and defecation, lung qi retardance, coughing with a lot of sputum, also control acute mastitis from the beginning of etc.
Symptom.
It is of great advantage to human body because tealeaves and orange peel all have multiple beneficial composition.In order that both reasonable combinations, city
Mandarin orange fruit tea is occurred in that on face, i.e., the pulp of mandarin orange fruit is dug out, with mandarin orange pericarp as container, the inside takes up tealeaves, dried or dry, i.e.,
.But, traditional its rind appearance of mandarin orange fruit tea is brown, and the original fresh emerald green sense of orange peel is lost to the greatest extent, unsightly.
The content of the invention
In order to overcome the deficiencies in the prior art, it is an object of the invention to provide a kind of preparation method of mandarin orange fruit tea, step
Few, flow process is simple, and mandarin orange fruit outward appearance is emerald green, color and luster unification, maintains the characteristic of fresh mandarin orange fruit, and sense organ is good；Meanwhile, maximally retain
Mandarin orange fruit and the original flavor of tealeaves, fragrant odour is pure, and resistance to storage, with significant strengthening spleen and nourishing stomach, preventing phlegm from forming and stopping coughing, lowering blood-fat and reducing weight
And the effects such as beautifying face and moistering lotion.
The purpose of the present invention employs the following technical solutions realization：
A kind of preparation method of mandarin orange fruit tea, comprises the following steps：
1) fresh mandarin orange fruit is plucked, is cleaned up, the moisture for treating mandarin orange fruit surface is drained, standby；
2) opening is cut out in Gan Guoshang, mandarin orange fruit is divided into lid and mandarin orange fruit main body two parts；By the pulp in mandarin orange fruit main body
Dig out so that accommodating chamber is formed with mandarin orange fruit main body, obtain mandarin orange fruit container；Subsequently, with clear water to the lid and mandarin orange fruit
Container is cleaned, to remove residual fruit juice；
3) lid and the mandarin orange fruit container are carried out into first time drying, until on the lid and the mandarin orange fruit container
Without step 2) moisture that remained after cleaning；
4) the mandarin orange fruit container is taken, with tealeaves the accommodating chamber is filled up, obtain semi-finished product；
5) semi-finished product and the lid are put in dryer, air inlet and air outlet is provided with dryer；Adjust
The intake of whole dryer is 1500-2100m3/ h, air output is 760-1360m3/ h, the temperature for arranging dryer is 40-45
DEG C, 18-26h is dried, obtain final product.
Preferably, in step 3) in, drying temperature is 40-50 DEG C, and drying time is 45-55min.
Preferably, in step 5) in, the humidity in the dryer is less than 60%.
Preferably, in step 5) in, the intake for adjusting dryer is 1800m3/ h, air output is 1060m3/h；Arrange and dry
The temperature of dry machine is 42 DEG C, dries 20-22h.
Preferably, in step 5) in, in drying course, the lid and the semi-finished product are individually dried；After drying, institute
State on the opening that lid is covered on the mandarin orange fruit container again, obtain final product.
Preferably, in step 5) in, during drying, the semi-finished product are placed on an open pallet, and the open pallet
Height of the Sidewall Height higher than the semi-finished product.Specifically, the semi-finished product can be taken up with traditional bamboo weaving nest disk, due to
The Sidewall Height of bamboo weaving nest disk is relatively low, can arrange one along its perisporium and enclose the leatheroid that keeps out the wind, to prevent high-temperature hot-air from directly blowing to product
On product so that the shell discoloration of finished product.
Preferably, the air inlet and the air outlet are arranged on the roof of the dryer.
Preferably, in step 2) in, the opening is uniformly spread centered on the base of a fruit of the mandarin orange fruit to surrounding, forms one
Circular open.
Preferably, in step 4) in, the accommodating chamber is filled up with tealeaves, through step 5) drying after, the matter of the tealeaves
Measure 3-5 times for the lid and the mandarin orange fruit container mass sum.
Preferably, in step 1) in, the mandarin orange fruit is Xinhui citrus reticulata fruit.
Preferably, in step 4) in, the tealeaves is in green tea, oolong tea, yellow tea, white tea, black tea, black tea and Pu'er tea
One kind.
Preferably, also including step 6), packed, when depositing after packaging, it shall be noted that moistureproof, solar heat protection and anti-peculiar smell,
To avoid affecting quality.
Compared to existing technology, the beneficial effects of the present invention is：
(1) preparation method of mandarin orange fruit tea provided by the present invention, step is few, and flow process is simple, and the outward appearance of product is emerald green, color and luster
It is unified, the characteristic of fresh mandarin orange fruit is maintained, sense organ is good；Meanwhile, the original flavor of mandarin orange fruit and tealeaves is maximally remained, fragrant odour is clear
Alcohol, and resistance to storage, the effects such as with significant strengthening spleen and nourishing stomach, preventing phlegm from forming and stopping coughing, lowering blood-fat and reducing weight and beautifying face and moistering lotion.
(2) preparation method of mandarin orange fruit tea provided by the present invention, in drying course, the intake of dryer is 1500-
2100m3/ h, air output is 760-1360m3/ h, can so increase the exchange capacity of hot blast, while ensureing that in-furnace temperature is less than 50
DEG C, reach color protection and drying effect；Also, drying time is strictly controlled for 18-26h, prevent mandarin orange fruit to be changed into sepia, it is maximum
Limit ground retains the original fragrance and flavor of tealeaves and mandarin orange fruit, reduces the loss of nutrient content.
(3) preparation method of mandarin orange fruit tea provided by the present invention, in drying, takes up the side wall of the pallet of the semi-finished product
Need higher than the height of semi-finished product, for example, one circle can be set in the perisporium of pallet and keep out the wind leatheroid, to prevent high-temperature hot-air direct
Blow on product so that the shell discoloration of finished product, after product formation, mandarin orange fruit keeps emerald green, uniform color unification.
(4) preparation method of mandarin orange fruit tea provided by the present invention, in drying, lid is separately individually dried with semi-finished product,
The different baking zones that for example they can be placed in dryer, can so improve drying efficiency, reduce drying time, shield
Color is better, also, the moisture evaporation of tealeaves is uniform, is conducive to extending the holding time.
Description of the drawings
The design sketch of the mandarin orange fruit tea that Fig. 1 is provided by the embodiment of the present invention 1；
The design sketch of the mandarin orange fruit tea that Fig. 2 is provided by comparative example of the present invention 1；
The design sketch of the mandarin orange fruit tea that Fig. 3 is provided by comparative example of the present invention 2.
Specific embodiment
Below, with reference to specific embodiment, the present invention is described further：
A kind of preparation method of mandarin orange fruit tea, comprises the following steps：
1) fresh mandarin orange fruit is plucked, is cleaned up, the moisture for treating mandarin orange fruit surface is drained, standby；
2) opening is cut out in Gan Guoshang, mandarin orange fruit is divided into lid and mandarin orange fruit main body two parts；By the pulp in mandarin orange fruit main body
Dig out so that accommodating chamber is formed with mandarin orange fruit main body, obtain mandarin orange fruit container；Subsequently, with clear water to the lid and mandarin orange fruit
Container is cleaned, to remove residual fruit juice；
3) lid and the mandarin orange fruit container are carried out into first time drying, until on the lid and the mandarin orange fruit container
Without step 2) moisture that remained after cleaning；
4) the mandarin orange fruit container is taken, with tealeaves the accommodating chamber is filled up, obtain semi-finished product；
5) semi-finished product and the lid are put in dryer, air inlet and air outlet is provided with dryer；Adjust
The intake of whole dryer is 1500-2100m3/ h, air output is 760-1360m3/ h, the temperature for arranging dryer is 40-45
DEG C, 18-26h is dried, obtain final product.
Embodiment 1
A kind of preparation method of mandarin orange fruit tea, comprises the following steps：
1) fresh geographical sign Xinhui citrus reticulata fruit is plucked, is cleaned up, the moisture for treating mandarin orange fruit surface is drained, standby；
2) opening is cut out in Gan Guoshang, mandarin orange fruit is divided into lid and mandarin orange fruit main body two parts；By the pulp in mandarin orange fruit main body
Dig out so that accommodating chamber is formed with mandarin orange fruit main body, obtain mandarin orange fruit container；Subsequently, with clear water to the lid and mandarin orange fruit
Container is cleaned, to remove residual fruit juice；
3) lid and the mandarin orange fruit container are dried, it is 40 DEG C to arrange drying temperature, and drying time is
50min, it is ensured that without step 2 on the lid and the mandarin orange fruit container) moisture that remained after cleaning；
4) the mandarin orange fruit container is taken, with puerh tea leaves the accommodating chamber is filled up, after the amount of tealeaves is to form final products, tea
Leaf quality is 3-5 times of lid and mandarin orange fruit container mass and is advisable；
5) semi-finished product and the lid are put in dryer, semi-finished product and lid are individually placed to different bamboo weaving nests
On disk, the side wall for holding the bamboo weaving nest disk of semi-finished product is provided with a circle and keeps out the wind leatheroid, and the top of the leatheroid that keeps out the wind is higher than semi-finished product；
Semi-finished product are placed on the upper strata of dryer, and lid is placed on the lower floor of dryer；Be provided with the top of dryer air inlet and
Air outlet, the intake for adjusting dryer is 1800m3/ h, air output is 1060m3/ h, the humidity controlled in dryer is less than
60%；The temperature for arranging dryer is 40 DEG C, dries 26h；
6) packed, when depositing after packaging, it shall be noted that moistureproof, solar heat protection and anti-peculiar smell, to avoid affecting quality.
The design sketch of the mandarin orange fruit tea acquired in embodiment 1 is as shown in Figure 1.
Embodiment 2
Embodiment 2 is with the difference of embodiment 1：
In step 3) in, it is 50 DEG C to arrange drying temperature, and drying time is 45min；
In step 4) in, tealeaves is oolong tea；
In step 5) in, the intake of dryer is 1900m3/ h, air output is 1160m3/h；The temperature of dryer is set
For 42 DEG C, 22h is dried.
The design sketch of the mandarin orange fruit tea acquired in embodiment 2 is similar with embodiment 1, therefore is no longer represented.
Embodiment 3
Embodiment 3 is with the difference of embodiment 1：
In step 3) in, it is 45 DEG C to arrange drying temperature, and drying time is 47min；
In step 4) in, tealeaves is green tea；
In step 5) in, the intake of dryer is 2000m3/ h, air output is 1260m3/h；The temperature of dryer is set
For 45 DEG C, 20h is dried.
The design sketch of the mandarin orange fruit tea acquired in embodiment 3 is similar with embodiment 1, therefore is no longer represented.
Embodiment 4
Embodiment 4 is with the difference of embodiment 1：
In step 3) in, it is 42 DEG C to arrange drying temperature, and drying time is 48min；
In step 4) in, tealeaves is black tea；
In step 5) in, the intake of dryer is 1500m3/ h, air output is 760m3/h；Arrange dryer temperature be
43 DEG C, dry 24h.
The design sketch of the mandarin orange fruit tea acquired in embodiment 4 is similar with embodiment 1, therefore is no longer represented.
Embodiment 5
Embodiment 5 is with the difference of embodiment 1：
In step 3) in, it is 43 DEG C to arrange drying temperature, and drying time is 43min；
In step 4) in, tealeaves is black tea；
In step 5) in, the intake of dryer is 1700m3/ h, air output is 960m3/h；Arrange dryer temperature be
44 DEG C, dry 18h.
The design sketch of the mandarin orange fruit tea acquired in embodiment 5 is similar with embodiment 1, therefore is no longer represented.
Comparative example 1
Comparative example 1 is with the difference of embodiment 1：
In step 5) in, in drying course, operate without air intake and air-out；First, it is 80 DEG C to arrange drying temperature, drying
2, then, adjustment temperature is 40-45 DEG C, dries 18-26h.
The design sketch of the mandarin orange fruit tea acquired in comparative example 1 is as shown in Figure 2.
Comparative example 2
Comparative example 2 is with the difference of embodiment 1：
In step 5) in, in drying course, operate without air intake and air-out；First, it is 80 DEG C to arrange drying temperature, drying
2h, then, adjustment temperature is 60-70 DEG C, dries 4-8h.
The design sketch of the mandarin orange fruit tea acquired in comparative example 2 is as shown in Figure 3.
Outward appearance is evaluated and tested
Respectively the mandarin orange fruit tea of Example 1-5 and comparative example 1-2, estimates its appearance features, the results detailed in Table 1.
Embodiment 1-5 of table 1 and the outward appearance evaluation result of comparative example 1-2 mandarin orange fruit tea
| Case | Outward appearance |
| Embodiment 1 | Outward appearance is emerald green, and uniform color is unified (see Fig. 1) |
| Embodiment 2 | Outward appearance is emerald green, uniform color unification |
| Embodiment 3 | Outward appearance is emerald green, uniform color unification |
| Embodiment 4 | Outward appearance is emerald green, uniform color unification |
| Embodiment 5 | Outward appearance is emerald green, uniform color unification |
| Comparative example 1 | Mandarin orange fruit colour brown (see Fig. 2) |
| Comparative example 2 | Mandarin orange fruit colour is in pitchy (see Fig. 3) |
As can be seen from Table 1, according to the preparation method of embodiment 1-5, acquired mandarin orange fruit tea apparent colour is emerald green, and color and luster is equal
Even unification, remains the emerald green fresh and tender sense of fresh mandarin orange fruit, and sense organ is fine.And comparative example 1-2 does not have air intake and air-out in drying
Operation, the product colour of formation is brown and pitchy, unsightly.
Sense organ is evaluated and tested
Respectively Example 1-5 and comparative example 1-2 gained mandarin orange fruit tea, the tealeaves in mandarin orange fruit is poured out in right amount into teapot,
It is general at 5-6 gram or so, then again orange peel broken into down some, the orange peel of 3-4 piece thumbnail sizes, in being also placed in teapot；Punching
Enter a small amount of boiling water, pour out rapidly after shaking up, first tea is not drunk as tea is washed；Wash tealeaves after tea to be heated with mandarin orange pericarp, slowly
Ground spread apart comes, and boiling water is then poured again, covers pot lid, waits for 10 seconds or so quietly, it is possible to pour out the millet paste product of carrying out and drink.
Above-mentioned totally 7 parts of tea are numbered respectively, the blind mode commented is taken, design mandarin orange fruit tea evaluate table and statistical form (see
Table 1), fragrance is carried out to each money mandarin orange fruit tea drink and judges test, test table data are evaluated in effective 25 parts of collection, to soup look, perfume (or spice)
Gas, flavour, the average mark of overall four key factor total scores carry out statistical analysis, and every fraction is the average of 25 persons of judging
Point.
The mandarin orange fruit tea of table 2 evaluates table
From table 2 it can be seen that the mandarin orange fruit tea of embodiment 1-8, fragrance is more strong fragrant, clean taste, particularly embodiment 1,
Total score is 91, is most preferred embodiment.Fraction will be apparently higher than right on fragrance and flavour two indices for the mandarin orange fruit tea of embodiment 1-5
Ratio tea, and its final score is more than 85 points, and the mandarin orange fruit tea of comparative example 1-2, final score is only 80 and 78, fraction compared with
Low, overall qualities are not as the mandarin orange fruit tea of embodiment 1-5.
It will be apparent to those skilled in the art that technical scheme that can be as described above and design, make other various
It is corresponding to change and deformation, and all these change and deformation should all belong to the protection domain of the claims in the present invention
Within.
Claims (10)
1. a kind of preparation method of mandarin orange fruit tea, it is characterised in that comprise the following steps：
1) fresh mandarin orange fruit is plucked, is cleaned up, the moisture for treating mandarin orange fruit surface is drained, standby；
2) opening is cut out in Gan Guoshang, mandarin orange fruit is divided into lid and mandarin orange fruit main body two parts；Pulp in mandarin orange fruit main body is dug out,
So that being formed with accommodating chamber in mandarin orange fruit main body, mandarin orange fruit container is obtained；Subsequently, the lid and the mandarin orange fruit container are entered with clear water
Row cleaning, to remove residual fruit juice；
3) lid and the mandarin orange fruit container are carried out into first time drying, until not having on the lid and the mandarin orange fruit container
Step 2) moisture that remained after cleaning；
4) the mandarin orange fruit container is taken, with tealeaves the accommodating chamber is filled up, obtain semi-finished product；
5) semi-finished product and the lid are put in dryer, air inlet and air outlet is provided with dryer；Adjustment is dried
The intake of dry machine is 1500-2100m3/ h, air output is 760-1360m3/ h, the temperature for arranging dryer is 40-45 DEG C, is dried
Dry 18-26h, obtains final product.
2. the preparation method of mandarin orange fruit tea according to claim 1, it is characterised in that in step 3) in, drying temperature is 40-
50 DEG C, drying time is 45-55min.
3. the preparation method of mandarin orange fruit tea according to claim 1, it is characterised in that in step 5) in, in the dryer
Humidity be less than 60%.
4. the preparation method of mandarin orange fruit tea according to claim 1, it is characterised in that in step 5) in, adjust dryer
Intake is 1800m3/ h, air output is 1060m3/h；The temperature for arranging dryer is 42 DEG C, dries 20-22h.
5. the preparation method of mandarin orange fruit tea according to claim 1, it is characterised in that in step 5) in, in drying course, institute
State lid and the semi-finished product are individually dried；After drying terminates, the opening that the lid is covered on the mandarin orange fruit container again
On, obtain final product.
6. the preparation method of mandarin orange fruit tea according to claim 1, it is characterised in that in step 5) in, during drying, described half
Finished product is placed on an open pallet, and the Sidewall Height of the open pallet is higher than the height of the semi-finished product.
7. the preparation method of mandarin orange fruit tea according to claim 1, it is characterised in that in step 2) in, the opening is with institute
Uniformly spread to surrounding centered on the base of a fruit for stating mandarin orange fruit, form a circular open.
8. the preparation method of mandarin orange fruit tea according to claim 1, it is characterised in that in step 4) in, fill up institute with tealeaves
Accommodating chamber is stated, through step 5) drying after, the quality of the tealeaves is the 3-5 of the lid and the mandarin orange fruit container mass sum
Times.
9. the preparation method of mandarin orange fruit tea according to claim 1, it is characterised in that in step 1) in, the mandarin orange fruit is new
Can mandarin orange fruit；In step 4) in, the tealeaves is the one kind in green tea, oolong tea, yellow tea, white tea, black tea, black tea and Pu'er tea.
10. the preparation method of mandarin orange fruit tea according to claim 1, it is characterised in that also including step 6), packed.
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Cited By (12)
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| CN107396999A (en) * | 2017-09-08 | 2017-11-28 | 李海军 | A kind of citrus tea and preparation method thereof |
| CN107410576A (en) * | 2017-09-18 | 2017-12-01 | 张勤玲 | A kind of kumquat tea and preparation method thereof |
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| CN107396999A (en) * | 2017-09-08 | 2017-11-28 | 李海军 | A kind of citrus tea and preparation method thereof |
| CN107410576A (en) * | 2017-09-18 | 2017-12-01 | 张勤玲 | A kind of kumquat tea and preparation method thereof |
| CN107751481A (en) * | 2017-10-26 | 2018-03-06 | 张勤玲 | A kind of method for pouring of kumquat tea |
| CN108244307A (en) * | 2018-01-15 | 2018-07-06 | 浦北县利民农产品产销专业合作社 | A kind of yearning between lovers fruit tea with liver protection function and preparation method thereof |
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