CN106974024A - A kind of fruit tea manufacture craft - Google Patents
A kind of fruit tea manufacture craft Download PDFInfo
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- CN106974024A CN106974024A CN201710354938.7A CN201710354938A CN106974024A CN 106974024 A CN106974024 A CN 106974024A CN 201710354938 A CN201710354938 A CN 201710354938A CN 106974024 A CN106974024 A CN 106974024A
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- pericarp
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 75
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 64
- 238000001035 drying Methods 0.000 claims abstract description 44
- 241001672694 Citrus reticulata Species 0.000 claims abstract description 41
- 239000002470 thermal conductor Substances 0.000 claims abstract description 40
- 238000000034 method Methods 0.000 claims abstract description 28
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 23
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 238000009423 ventilation Methods 0.000 claims abstract description 9
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 8
- 235000013616 tea Nutrition 0.000 claims description 55
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 28
- 238000011049 filling Methods 0.000 claims description 24
- 239000011324 bead Substances 0.000 claims description 22
- 230000000694 effects Effects 0.000 claims description 21
- 229910000831 Steel Inorganic materials 0.000 claims description 16
- 239000010959 steel Substances 0.000 claims description 16
- 229910052742 iron Inorganic materials 0.000 claims description 14
- 230000029087 digestion Effects 0.000 claims description 11
- 235000006468 Thea sinensis Nutrition 0.000 claims description 8
- 230000000050 nutritive effect Effects 0.000 claims description 8
- 235000020279 black tea Nutrition 0.000 claims description 6
- 239000011805 ball Substances 0.000 claims description 5
- 235000009569 green tea Nutrition 0.000 claims description 5
- 244000276331 Citrus maxima Species 0.000 claims description 4
- 235000001759 Citrus maxima Nutrition 0.000 claims description 4
- 235000020334 white tea Nutrition 0.000 claims description 3
- 239000008188 pellet Substances 0.000 claims 2
- 241000207199 Citrus Species 0.000 description 14
- 235000020971 citrus fruits Nutrition 0.000 description 14
- 230000032683 aging Effects 0.000 description 7
- 230000000857 drug effect Effects 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 238000001704 evaporation Methods 0.000 description 5
- 230000008020 evaporation Effects 0.000 description 5
- 235000020339 pu-erh tea Nutrition 0.000 description 5
- 210000003934 vacuole Anatomy 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 238000011068 loading method Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
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- 240000003553 Leptospermum scoparium Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
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- 235000020333 oolong tea Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 description 1
- 229910000838 Al alloy Inorganic materials 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
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- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
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- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
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- 235000008434 ginseng Nutrition 0.000 description 1
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- 238000001727 in vivo Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
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Classifications
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of fruit tea manufacture craft, comprise the following steps, 1) selection fruit (such as mandarin orange, tangerine, lemon or the like) of uniform size, then again with clear water the clean sterilization processing simultaneously of fruit surface clean；2) otch after fruit wash clean, will be outputed on fruit, and obtains pericarp skin lid, pulp inside fruit is removed, fruit is divided into lid and pericarp two parts, then is cleaned up lid and pericarp and sterilization processing with clear water, the fruit juice remained with removal, then pericarp is dried naturally；3) thermal conductor Jing Guo aseptic process is placed in inside pericarp, and is positioned under sunlight and dries naturally, the heat of sunlight can be conducted to thermal conductor, and thermal conductor carries out nature to the inside of pericarp and dried until pericarp dry through；4) thermal conductor in the pericarp after drying is taken out, tealeaves is uniformly packed into inside pericarp, and cover lid, obtain finished product；5) finished product is placed in the environment of gravity-flow ventilation, free from extraneous odour, cool place, dry lucifuge and preserved.
Description
Technical field
The present invention relates to fruit tea processing technique field, and in particular to a kind of fruit tea manufacture craft.
Background technology
Tea is a kind of drink made by tea tree leaves of plants or bud originating from China.Tealeaves is used as a kind of famous health care
Drink, it is the contribution of the southern people's centering state cooking culture of ancient china, is also tribute of the Chinese people to world's cooking culture
Offer.Tea and cocoa, coffee and the referred to as three big non-alcoholic drinks in the world, are the tealeaves one used in tea first of the big beverage in the world three
As be to be processed with the leaf of tea tree, traditional tea kinds are a lot, including green tea, black tea, Pu'er tea, jasmine tea, black tea, white
Tea etc..Tealeaves, is considered as always a kind of beverage with health-care efficacy.Clinical test through domestic and international relevant expert proves,
Tealeaves have reduction blood fat, fat-reducing, antibacterial, aid digestion, warm stomach, promote the production of body fluid, quench the thirst, removing toxic substances of sobering up, promoting digestion greasy, fall fire improving eyesight,
The multiple efficacies such as the relieving restlessness of the word heart, summer heat clearing toxin resolving；The Tea Polyphenols contained in tea, with very strong inoxidizability and physiologically active, be
The scavenger of human free radical, can block a variety of carcinogen in vivo synthesis such as inferior ammonium nitrate.It can also absorb radioactivity
Material reaches the effect of radiation proof, so as to protect female skin.
A kind of fruit tea now occurred on the market, the pulp inside fruit (such as citrus, lemon, shaddock) is dug out, then to
Inside filling tealeaves (Pu'er tea, green tea, black tea etc.), dries or dries to it；The general tea of mandarin orange such as occurred in southern area of China,
The Xinhui citrus reticulata skin of the selected good reputation with " ginseng in thousand, century-old dried orange peel " and be described as fat-reducing in tea the Yunnan being preced with it is old ripe general
Pu'er tea is processed by special process, have effects that resolving sputum, cough-relieving and disappear it is stagnant refresh oneself, wherein Xinhui citrus reticulata can as container for tea
It is brewed together with direct and tealeaves.At present, on the market the general tea of mandarin orange is directly to open an osculum in Gan Guoshang, will fruit by the osculum
Meat refills tealeaves after taking out, and mandarin orange and tealeaves one are reinstated into orange peel covers osculum, then dries or dries together, its exist with
Lower shortcoming：
1st, can be with by using the method for drying, although in a short time can dry citrus, be not affected by the weather
The purpose of volume production is reached, but it can destroy the structure of the oil vacuole on orange peel surface, fragrance is come out in advance, oil vacuole structure
Destruction, cause orange peel institutional framework to be destroyed, and then have impact on drug effect, mouthfeel can also be reduced, and not reach the effect of ageing, older
It is more tasteless, and high temperature place is placed under tealeaves long term seal, tealeaves produces chemical parameter and the thin water acid of soup occurs at high temperature, also
Allow tealeaves that acid also necessarily occurs too long exposed to hot environment ventilation, causing the mouthfeel of tealeaves reduces；
Although the 2, can overcome above mentioned problem using drying naturally, drying naturally needs the time long, the company of generally requiring
Continuous shine can just say that orange peel is dried for upper more than 10 days, it is impossible to reach mass production, and due to relatively more in southern china rainwater, it is difficult to protect
Demonstrate,proving has sunlight for continuous more than 10 days, and is typically when misty rain weather is run into centre, it is necessary to which orange peel is put into interior, and then causes
Orange peel is mouldy, and tealeaves goes mouldy, and produces bacterium, and such mandarin orange tea is it is impossible to ensure that quality, in addition, tealeaves arrives sunlight (ultraviolet) shining
Produce chemical parameter and the thin water acid of soup occur, but this sour mouthfeel, it is obvious that usually unpleasant, this acid is just long at last
Rear ageing all difficulties of phase are returned；
3rd, drying naturally with drying, being all that tealeaves is filled in into mandarin orange fruit inside, because the shape of tealeaves is all not advise
Then, in artificial filling, filling is inconvenient, causes efficiency to reduce, in orange peel drying process, orange peel is easily deformed, and is caused
Profile is unsightly；
4th, all it is that tealeaves is filled in mandarin orange fruit inside, tealeaves is contacted with orange peel inner tight, and it is contacted when drying naturally
Time is more long so that the moisture evaporation of orange peel does not come out, and stops into tealeaves, especially rainy day, and the general tea of mandarin orange is positioned over interior
When, moisture evaporation does not out cause tealeaves to go mouldy, moisture effect mouthfeel inside orange peel；
5th, it is traditional it is sun-dried during, the time that tealeaves is put into orange peel need to control very in place, when tealeaves is placed
Between too early, easily cause tealeaves to go mouldy because of the excess moisture of orange peel, and tealeaves standing time is excessively slow, orange peel moisture lacks, and
Cause orange peel outward appearance not beautiful, thus both need to match very in place, and when fruit tea volume production, by various conditions
Limitation, cannot ensure quality.
6th, all it is that the outer surface of orange peel is first done, then orange peel inner surface is done again during drying or drying, sun-dried process
In cause the time to increase, and certain influence is had to mouthfeel.
The content of the invention
For problem above, the invention provides a kind of new fruit tea manufacture craft, comprise the following steps,
1) clean, select fruit of uniform size, then again with clear water the clean simultaneously sterilization processing of fruit surface clean；
2) dig after fruit, fruit wash clean, otch is outputed on fruit, and obtain pericarp skin lid, by the fruit inside fruit
Meat is removed, and fruit is divided into lid and pericarp two parts, then is cleaned up lid and pericarp and sterilization processing with clear water, to remove
The fruit juice of residual, then pericarp is dried naturally；
3) it is sun-dried：Thermal conductor Jing Guo aseptic process is filled in pericarp, and filling inside pericarp is full, filling is passed
The pericarp of hot body is positioned under sunlight and dried naturally, and the heat of the sunlight can be conducted to thermal conductor, and the thermal conductor is to pericarp
Inside spontaneously dried, the pericarp is inside and outside to be dried until pericarp dry through simultaneously；
4) tea is filled：Thermal conductor in pericarp after drying is taken out, tealeaves is uniformly packed into inside pericarp, and is covered
Lid, obtains finished product；
5) it is aged：Finished product is positioned in the environment of gravity-flow ventilation, free from extraneous odour, cool place, drying, lucifuge and preserved, during ageing
Between it is more long, its taste is better, efficacy nutritive value it is better.
In order to further realize the present invention, one kind that described fruit is selected in mandarin orange, orange, lemon, orange, shaddock.
In order to further realize the present invention, the tealeaves is one kind in yunnan puer tea, oolong tea, black tea, green tea.
In order to further realize the present invention, the thermal conductor is one kind or several in steel ball, bead, iron ball, baton round
Kind.
In order to further realize the present invention, the steel ball, bead, iron ball, a diameter of 2-5mm of baton round.
In order to further realize the present invention, the steel ball, bead, iron ball, a diameter of 3mm of baton round.
In order to further realize the present invention, in filling, pressed with hand pressure one, control the weight of pericarp and the weight ratio of tealeaves
For 3: 8.
In order to further realize the present invention, the lid is similar ellipse.
In order to further realize the present invention, the step 5) digestion time be it is more than half a year, it is good that it drinks effect.
Beneficial effect
1st, fruit tea of the invention is in manufacturing process, by filling steel ball inside pericarp or bead or iron ball body this
A little thermal conductors, are positioned over sun-dried under the sun, and the heat of the sun can be conducted to thermal conductor, and thermal conductor distributes heat in pericarp
Chamber, so as to be spontaneously dried to the inside of pericarp, so as to reach that pericarp is inside and outside while the effect dried, relative to traditional life
Solarization method, greatly reduces the time of drying, and is to considerably reduce to 3 to 4 days for more than 10 days by original sun-dried required time, it is to avoid
Cause the mouldy situation of pericarp because of weather reason, and orange peel internal/external heating is uniform, pericarp drug effect will not be lost in, and the present invention is used
Thermal conductor is dried to pericarp inside, then fills tealeaves inside the pericarp to after drying, and pericarp is dried and is divided into two with filling tealeaves
In individual stage, it is to avoid during drying, tealeaves is placed causes the moisture evaporation of orange peel not come out inside pericarp, stops to tealeaves
In, especially rainy day, when the general tea of mandarin orange is positioned over interior, moisture evaporation does not out cause tealeaves to go mouldy, moist shadow inside orange peel
In the problem of ringing mouthfeel, and the technique of the present invention, after pericarp is dried naturally, thermal conductor is taken out, then tealeaves is positioned over
Preserved in pericarp and in the environment of lucifuge, tealeaves can avoid ultraviolet irradiation, enable to the mouthfeel of tealeaves more preferably, the present invention
Fruit tea digestion time by 6 months when, it is drunk, and effect is good, and digestion time is longer, drinks effect better.
2nd, the smooth outer surface of pericarp, has fine wrinkle and recessed point-like grease chamber；Outer surface contains substantial amounts of oil vacuole, and nutrition is rich
Rich, effect is high, and in the case of drying, the oil vacuole of grease chamber can be lost in, and causes fragrance and nutriment to be lost in, drying is caused brokenly
The loss of the tissue and oil vacuole of mandarin orange is broken, does not reach the effect of ageing, so that more " old " is more tasteless, the present invention uses thermal conductor pair
Dried inside pericarp, then tealeaves is filled inside the pericarp to after drying, effectively overcome above mentioned problem, the present invention is made dry product and existed
More natural ageing in ageing process, the nutrition on orange peel surface and effective substance can be merged directly with tealeaves, and part is held in mandarin orange
Pi Zhong, will not be lost because drying, and fragrance will not be lost in the process of solarization, and the present invention can also avoid the side of orange peel tradition drying
In method, produce chemical parameter under tealeaves high temperature and the thin water acid of soup occur, the problem of causing the mouthfeel of tealeaves and reduce；Thus compare and adopt
The general tea of mandarin orange being made of traditional furnace drying method has more rich nutritive validity and more preferable drug effect, and taste is more preferably.
3rd, pericarp of the invention is sun-dried when, and thermal conductor used is equal for sizes such as steel ball, bead, plastic beads
It is even, the circular thermal conductor of regular shape, to when being put into filling inside pericarp, relative to the process that tradition places tealeaves, due to
Shape of tea is irregular, placement process trouble, can only be by manually placing, and also needs to after having placed manually to press, this hair
Bright placement thermal conductor is easier, and not only can also be placed by manually placing by automation equipment, be substantially increased effect
Rate, improves yield, reaches mass production.
4th, orange peel of the invention is during drying, due to being the circular thermal conductor to fill rule inside pericarp, phase
For traditional drying or shine drying method, to pericarp inside fill irregular tealeaves, if filling is discontented, do not press,
Pericarp can be caused to deform, the pericarp of present invention filling thermal conductor will not cause deformation because of the process of drying so that the shape of orange peel
It is more attractive.
5th, in fruit tea manufacture craft of the invention, pericarp instead of in traditional tealeaves filling pericarp during drying
Intracavitary is dried together, and the present invention uses several thermal conductors, has space between thermal conductor and thermal conductor, air circulation, moisture is easy
Volatilization, is unlikely to cause orange peel to go mouldy, and traditional tealeaves is in close contact with pericarp, and space is small between tealeaves, so that it is contacted
Time is more long so that the moisture evaporation of orange peel does not come out and causes to go mouldy.
6th, all it is that pericarp dries making, inadequate, the of the invention making of flexibility together with tealeaves relative to traditional fruit tea
Fruit tea, its flexibility is stronger, can individually buy the pericarp after the present invention is dried, and carrying out allotment further according to the demand of oneself comes from
The taste that oneself likes.
7th, pericarp of the invention is relative to traditional sun-dried mode, and the time of drying is greatly shortened, and yield is greatly improved, and makes
Technique is simple, without any additive, and natural prodcuts, and the fruit tea of the present invention can brew 30 to 40 times.
8th, the present invention by pericarp dry with fill tealeaves is divided into two stages, it is to avoid because tealeaves such as pericarp time control less than
Position cause go mouldy or outward appearance become it is ugly the problem of, so that volume production can either be reached, quality is ensure that again.
Embodiment
The present invention is further elaborated below by specific embodiment, but not limited the invention, for example respectively
Charging sequence in specific embodiment has no strict control.
A kind of fruit tea manufacture craft, comprises the following steps,
1) clean：Fruit of uniform size is selected, then again with clear water the clean simultaneously sterilization processing of fruit surface clean；
2) fruit is dug：After fruit wash clean, otch is outputed on fruit, and obtains pericarp skin lid, by the fruit inside fruit
Meat is removed, and fruit is divided into lid and pericarp two parts, then is cleaned up lid and pericarp and sterilization processing with clear water, to remove
The fruit juice of residual, then pericarp is dried naturally；
3) it is sun-dried：Thermal conductor Jing Guo aseptic process is filled in pericarp, and filling inside pericarp is full, filling is passed
The pericarp of hot body is positioned under sunlight and dried naturally, and the heat of sunlight can be conducted to thermal conductor, and thermal conductor enters to the inside of pericarp
Row is spontaneously dried, and pericarp is inside and outside to be dried until pericarp dry through simultaneously；
4) tea is filled：Thermal conductor in pericarp after drying is taken out, tealeaves is uniformly packed into inside pericarp, and is covered
Lid, obtains finished product；
5) it is aged：Finished product is positioned in the environment of gravity-flow ventilation, free from extraneous odour, cool place, drying, lucifuge and preserved, during ageing
Between it is more long, its taste is better, efficacy nutritive value it is better.
Illustrated below with specific embodiment.
Embodiment one
Fruit tea manufacture craft of the present invention comprises the following steps, fruit by taking small blue or green mandarin orange as an example, thermal conductor by taking steel ball as an example,
1) clean：Small blue or green mandarin orange of uniform size is selected, then mandarin orange fruit surface clean totally and is sterilized with clear water again
Processing；
2) fruit is dug：After small blue or green mandarin orange wash clean, otch is outputed in Gan Guoshang, and obtains orange peel lid, lid is similar ellipse
Shape, the pulp inside mandarin orange is removed, and mandarin orange is divided into lid and orange peel two parts, then lid and orange peel cleaned up and killed with clear water
Bacterium is handled, to remove the fruit juice of residual, then orange peel is dried naturally；
3) it is sun-dried：Several steel balls Jing Guo aseptic process are filled in orange peel, and filling inside orange peel is full, it will fill
The orange peel of steel ball is positioned under sunlight and dried naturally, until orange peel hardening, required time is 3-4 days；
4) tea is filled：Steel ball in orange peel after drying is taken out, yunnan puer tea leaf is uniformly packed into inside orange peel,
During filling, pressed with hand pressure one, it is 3: 8 to control the weight of orange peel and the weight ratio of tealeaves, and covers lid, obtains finished product；
5) it is aged：Finished product is positioned in the environment of gravity-flow ventilation, free from extraneous odour, cool place, drying, lucifuge and preserved, half is preserved
More than year, it is drunk, and effect is good, and digestion time is more long, and fragrance and the tealeaves of its pericarp are aged blending each other, and mouthfeel is better, has
More rich nutritive validity and more preferable drug effect.
Steel ball in step 3 can be using a diameter of 3mm or so, and steel ball expires orange peel lumen loading, during sun-dried,
Heat can be conducted to steel ball, and steel ball distributes heat the inside to orange peel, so that the inside of orange peel is spontaneously dried, so that
Reach that orange peel is inside and outside while the effect dried, relative to traditional sun-dried method, is greatly reduced inside and outside drying time, and orange peel
It is heated evenly.
Embodiment two
Fruit tea preparation process of the present invention comprises the following steps, and fruit is by taking tangerine as an example, and thermal conductor is by taking bead as an example；
1) clean：Orange of uniform size is selected, then again with clear water the clean simultaneously sterilization processing of orange surface clean；
2) fruit is dug：After orange wash clean, otch is outputed on orange, and obtains tangerine peel lid, lid is similar ellipse,
Pulp inside orange is removed, orange is divided into lid and tangerine peel two parts, then is cleaned up lid and tangerine peel simultaneously with clear water
Sterilization processing, to remove the fruit juice of residual, then tangerine peel is dried；
3) it is sun-dried：The several beades Jing Guo aseptic process are placed in tangerine peel until filling full tangerine peel inner chamber, and place
In being dried naturally under sunlight, until tangerine peel hardening, required time is 3-4 days；
4) tea is filled：Bead in tangerine peel after drying is taken out, yunnan puer tea leaf is uniformly packed into tangerine peel
Portion, during filling, is pressed with hand pressure one, and it is 3: 8 to control the weight of tangerine peel and the weight ratio of tealeaves, and covers lid, obtains finished product；
5) it is aged：Finished product is positioned in the environment of gravity-flow ventilation, free from extraneous odour, cool place, drying, lucifuge and preserved, half is preserved
More than year, it is drunk, and effect is good, and digestion time is more long, and fragrance and the tealeaves of its pericarp are aged blending each other, and mouthfeel is better, has
More rich nutritive validity and more preferable drug effect.
Bead in step 3 can be using diameter 2mm or so, and bead expires tangerine peel lumen loading, in sun-dried process
In, heat can be conducted to bead, and bead carries out natural drying to the inside of tangerine peel, be dried simultaneously so as to reach that tangerine peel is inside and outside
Effect, relative to traditional sun-dried method, greatly reduce drying time, and orange peel internal/external heating is uniform, and tealeaves due to
Under the direct irradiation of ultraviolet, its mouthfeel is substantially reduced to be placed at without sunlight, it is necessary to be stored, and the technique of the present invention
In, after tangerine peel is dried naturally, Pu'er tea is positioned in the environment of lucifuge and preserved, it is clear that the mouthfeel of Pu'er tea is enabled to more
It is good.
Embodiment three
The fruit tea manufacture craft of the present invention comprises the following steps, and fruit is by taking green lemon as an example, and thermal conductor is by taking iron ball as an example；
1) clean：The green lemon that weight is 30-50g is selected, then lemon surface clean totally and is killed with clear water again
Bacterium is handled；
2) fruit is dug：After lemon wash clean, otch is outputed on lemon, and obtains lemon peel lid, lid is similar ellipse
Shape, the pulp inside lemon is removed, lemon is divided into lid and lemon peel two parts, then is cleaned lid and lemon peel with clear water
Clean and sterilization processing, to remove the fruit juice of residual, then lemon peel is dried naturally；
3) it is sun-dried：Several iron balls Jing Guo aseptic process are placed in tangerine peel until filling full tangerine peel inner chamber, and be positioned over
Dried naturally under sunlight, until lemon peel dry through, required time is 3-4 days；
4) tea is filled：Iron ball in lemon peel after drying is taken out, oolong tea is uniformly packed into inside lemon peel, filled out
When filling, pressed with hand pressure one, it is 3: 8 to control the weight of lemon peel and the weight ratio of tealeaves, and covers lid, obtains finished product；
5) it is aged：Finished product is positioned in the environment of gravity-flow ventilation, free from extraneous odour, cool place, drying, lucifuge and preserved, half is preserved
More than year, it is drunk, and effect is good, and digestion time is more long, and fragrance and the tealeaves of its pericarp are aged blending each other, and mouthfeel is better, has
More rich nutritive validity and more preferable drug effect.
Iron ball in step 3 can be using diameter 4mm or so, and iron ball expires lemon peel lumen loading, during sun-dried,
The heat of the sun can be conducted to iron ball, and iron ball is spontaneously dried to the inside of lemon peel, so as to reach inside and outside lemon peel simultaneously
The effect dried, relative to traditional sun-dried method, greatly reduces drying time, and orange peel internal/external heating is uniform so that should
Fruit tea drinks mouthfeel more preferably.
Example IV
Fruit tea preparation process of the present invention comprises the following steps, and fruit is by taking orange as an example, and thermal conductor is by taking plastic bead as an example；
1) clean：Orange of uniform size is selected, then again with clear water the clean simultaneously sterilization processing of orange surface clean；
2) fruit is dug：After orange wash clean, otch is outputed on orange, and obtains fragrant citrus pericarp lid, lid is similar ellipse
Shape, the pulp inside orange is removed, and orange is divided into lid and fragrant citrus pericarp two parts, then clean lid and tangerine peel with clear water and done
Net and sterilization processing, to remove the fruit juice of residual, then fragrant citrus pericarp is dried；
3) it is sun-dried：Several plastic beads Jing Guo aseptic process are placed in fragrant citrus pericarp up to filling full fragrant citrus pericarp inner chamber, and
It is positioned under sunlight and dries naturally, until fragrant citrus pericarp hardening, required time is 3-4 days；
4) tea is filled：Plastic bead in fragrant citrus pericarp after drying is taken out, green tea is uniformly packed into inside fragrant citrus pericarp,
During filling, pressed with hand pressure one, it is 3: 8 to control the weight of fragrant citrus pericarp and the weight ratio of tealeaves, and covers lid, obtains finished product；
5) it is aged：Finished product is positioned in the environment of gravity-flow ventilation, free from extraneous odour, cool place, drying, lucifuge and preserved, half is preserved
More than year, it is drunk, and effect is good, and digestion time is more long, and fragrance and the tealeaves of its pericarp are aged blending each other, and mouthfeel is better, has
More rich nutritive validity and more preferable drug effect.
Plastic bead in step 3 can be using diameter 5mm or so, and it selects the resistant to elevated temperatures material of food-grade, such as pp materials,
Plastic bead expires orange peel lumen loading, during sun-dried, and heat can be conducted to plastic bead, and plastic bead is carried out to the inside of orange
Spontaneously dry, so as to reach that fragrant citrus pericarp is inside and outside while the effect of drying, relative to traditional sun-dried method, greatly reduces and dry
Time, and fragrant citrus pericarp internal/external heating is uniform, and tealeaves is due under the direct irradiation of ultraviolet, its mouthfeel substantially reduce, it is necessary to
Stored and be placed at without sunlight, and in the technique of the present invention, after fragrant citrus pericarp is dried naturally, tealeaves is positioned over to the ring of lucifuge
Preserved under border, it is clear that enable to the mouthfeel of tealeaves more preferably.
Certainly, above-mentioned fruit can also can also select the thermal conductors such as aluminium alloy pearl from the fruits such as shaddock, thermal conductor,
Thermal conductor is thinner, and using effect is better, and tealeaves also can select the tealeaves such as black tea, white tea.
The above-mentioned description to embodiment is that this hair is understood that and used for ease of those skilled in the art
It is bright.Person skilled in the art obviously easily can make various modifications to these embodiments, and described herein
General Principle is applied in other embodiment without passing through performing creative labour.Therefore, the invention is not restricted to above-described embodiment,
Those skilled in the art are according to the announcement of the present invention, and not departing from improvement and modification that scope made all should be in this hair
Bright protection domain.
Claims (9)
1. a kind of fruit tea manufacture craft, it is characterised in that：Comprise the following steps,
1) clean：Fruit of uniform size is selected, fruit surface clean is totally then made sterilization processing simultaneously with clear water again；
2) fruit is dug：After fruit wash clean, otch is outputed on fruit, and obtains pericarp skin lid, the pulp inside fruit is clear
Remove, fruit is divided into lid and pericarp two parts, then cleaned up lid and pericarp with clear water while sterilization processing, residual to remove
The fruit juice stayed, then pericarp is dried naturally；
3) it is sun-dried：Thermal conductor Jing Guo aseptic process is filled in pericarp, and filling inside pericarp is full, thermal conductor will be filled
Pericarp be positioned under sunlight and dry naturally, the heat of the sunlight can be conducted to thermal conductor, and the thermal conductor is in pericarp
Portion carries out nature and dried, and the pericarp is inside and outside to be dried until pericarp dry through simultaneously；
4) tea is filled：Thermal conductor in pericarp after drying is taken out, tealeaves is uniformly packed into inside pericarp, and is closed the lid
Body, obtains finished product；
5) it is aged：Finished product is positioned in the environment of gravity-flow ventilation, free from extraneous odour, cool place, drying, lucifuge and preserved, digestion time is got over
Long, its taste is better, and efficacy nutritive value is better.
2. a kind of fruit tea manufacture craft according to claim 1, it is characterised in that：Described fruit selects mandarin orange, orange, lemon
One kind in lemon, orange, shaddock.
3. a kind of fruit tea manufacture craft according to claim 1, it is characterised in that：The tealeaves is yunnan puer tea, crow
One kind in imperial tea, black tea, green tea, white tea.
4. a kind of fruit tea manufacture craft according to claim 1, it is characterised in that：The thermal conductor be steel ball, bead,
One or more in iron ball, baton round.
5. a kind of fruit tea manufacture craft according to claim 4, it is characterised in that：The steel ball, bead, iron ball, modeling
A diameter of 2-5mm of pellet.
6. a kind of fruit tea manufacture craft according to claim 4, it is characterised in that：The steel ball, bead, iron ball, modeling
A diameter of 3mm of pellet.
7. a kind of fruit tea manufacture craft according to claim 1, it is characterised in that：In filling, pressed, controlled with hand pressure one
The weight of pericarp and the weight ratio of tealeaves are 3: 8.
8. a kind of fruit tea manufacture craft according to claim 1, it is characterised in that：The lid is similar ellipse.
9. a kind of fruit tea manufacture craft according to claim 1, it is characterised in that：The step 5) digestion time be half
More than year, it is good that it drinks effect.
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| CN107372916A (en) * | 2017-07-31 | 2017-11-24 | 紫云自治县红花茶业种植有限公司 | A kind of Momordica cochinchiensis pericarp black 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 |
| CN107410572A (en) * | 2017-09-01 | 2017-12-01 | 徐鹏 | A kind of small blue or green mandarin orange tea bag and preparation method thereof |
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| CN106261874A (en) * | 2016-08-15 | 2017-01-04 | 天津滨海新区鸿博鸿食品有限公司 | A kind of stewed duck with bean sauce manufacture method |
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| CN107372916A (en) * | 2017-07-31 | 2017-11-24 | 紫云自治县红花茶业种植有限公司 | A kind of Momordica cochinchiensis pericarp black tea and preparation method thereof |
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| CN107410576A (en) * | 2017-09-18 | 2017-12-01 | 张勤玲 | A kind of kumquat tea and preparation method thereof |
| CN107683924A (en) * | 2017-10-13 | 2018-02-13 | 贵州省贵定县凤凰茶业有限责任公司 | Rosa roxburghii wraps up in tea and preparation method thereof |
| CN107712145A (en) * | 2017-10-23 | 2018-02-23 | 袁利军 | A kind of lemon peel Pu'er 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 |
| CN107691697A (en) * | 2017-11-07 | 2018-02-16 | 鑫鼎生物科技有限公司 | A kind of preparation method of blue or green tangerine tea |
| CN108185049A (en) * | 2018-01-19 | 2018-06-22 | 乾元如（北京）文化传媒有限公司 | A kind of small green mandarin orange health digestion promoting tea and preparation method thereof |
| CN113287670A (en) * | 2018-03-29 | 2021-08-24 | 西南大学 | Method for keeping effective components of green kumquats and preparation method of green kumquat lemon tea |
| CN109043755A (en) * | 2018-08-29 | 2018-12-21 | 台山市精工源木制品有限公司 | A kind of preparation method and applications of the portable small green mandarin orange of arousing brain, raising spirit |
| CN110810593A (en) * | 2019-12-12 | 2020-02-21 | 马英超 | Preparation method of good punica granatum fruit tea |
| CN111034831A (en) * | 2019-12-31 | 2020-04-21 | 北京农学院 | Tartary buckwheat and green tangerine tea and preparation method thereof |
| CN111149891A (en) * | 2020-02-10 | 2020-05-15 | 湖南省茶叶研究所 | Processing technology of citrus fruit tea |
| CN113171410A (en) * | 2021-04-19 | 2021-07-27 | 广州市人体自愈力艾制品生物科技有限公司 | Moxibustion tea for lowering lung qi and astringing heart spirit and preparation method thereof |
| CN113287668A (en) * | 2021-05-28 | 2021-08-24 | 李文雄 | Preparation method of pure natural green roxburgh rose fruit tea |
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