CN107087693B - Preparation method of dried orange peel Pu' er tea - Google Patents
Preparation method of dried orange peel Pu' er tea Download PDFInfo
- Publication number
- CN107087693B CN107087693B CN201710375149.1A CN201710375149A CN107087693B CN 107087693 B CN107087693 B CN 107087693B CN 201710375149 A CN201710375149 A CN 201710375149A CN 107087693 B CN107087693 B CN 107087693B
- Authority
- CN
- China
- Prior art keywords
- tea
- dried orange
- orange peel
- baking
- cooling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
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
Abstract
The invention discloses a preparation method of dried orange peel puer tea, which is characterized in that the prepared dried orange peel puer tea not only has a yellow and bright liquor color, a thick, mellow, sweet and live flavor, a sweet and lingering throat rhyme, a fresh, sweet and delicious aftertaste, but also has good formability, compact and complete structure, and no phenomena of cracking, material falling, block scattering, mildew and the like after long-time preservation through the processes of dried orange peel pretreatment, tea leaf pretreatment, forming, spreading for cooling, baking and the like.
Description
Technical Field
The invention relates to the field of tea making, and particularly relates to a preparation method of dried orange peel Pu' er tea.
Background
Pu 'er tea produced in Yunnan is a product beverage deeply favored by people, and is processed by Yunnan big-leaf sun-dried green tea, and the Pu' er tea mainly comprises two varieties, one is a raw Pu 'er tea, and the other is a cooked Pu' er tea prepared by artificial rapid fermentation. Pu' er tea has been considered as a beverage with health care efficacy. Clinical tests of relevant experts at home and abroad prove that the Pu' er tea has various effects of reducing blood fat, losing weight, inhibiting bacteria, promoting digestion, warming stomach, promoting fluid production, quenching thirst, sobering up, detoxifying and the like. In addition, the tea also has unique personality, and particularly, the tea is more fragrant and mellow when being exposed to normal air for storage. The Xinhui dried orange peel is still popular with people for many years due to the extremely high medicinal value and health care function, the medicinal value of the Xinhui dried orange peel is clearly recorded in compendium of materia medica, the Xinhui dried orange peel has the effects of reducing phlegm and relieving cough, dredging heart and cerebral vessels, strengthening spleen, eliminating stagnation, reducing blood pressure and the like, and is a precious food with homology of medicine and food. The dried orange peel puer tea prepared by mixing the orange peel and the puer tea has the fragrance of the puer tea and the dried orange peel, and is gradually becoming a favorite beverage for people. However, the processing method has a certain defect that when the dried orange peel Pu' er compressed tea (such as tea bricks or bowl-shaped compressed tea) is produced, the expansion and shrinkage of the dried orange peel and the tea leaves cause the difference of the binding degree between the dried orange peel and the tea leaves, so that the prepared compressed tea is poor in formability, and the phenomena of cracking, material dropping, block scattering, even mildew and the like are easy to occur after the compressed tea is stored for a period of time.
Disclosure of Invention
In view of the defects, the invention aims to provide the preparation method of the dried orange peel puer tea, so that the prepared dried orange peel puer tea not only has a sweet and bright liquor color, a thick, mellow and sweet taste and a fresh and fragrant flavor, a sweet and long-lasting throat rhyme, but also has fresh, sweet and delicious aftertaste, good formability, complete compactness, no phenomena of breakage, material falling, block scattering, even mildew and the like after long-time storage.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of dried orange peel Pu' er tea comprises the following steps:
(1) pretreatment of dried orange peel: selecting pericarpium Citri Tangerinae aged for more than three years, steaming, baking in far infrared baking machine, cooling, and shredding;
(2) tea leaf pretreatment: collecting mature juice, humidifying, and standing;
(3) molding: uniformly mixing the dried orange peel filaments with the wet ripen skin, steaming, and then compacting and forming;
(4) spreading for cooling: placing the pressed tea product on a cooling rack for cooling, and naturally cooling;
(5) baking: baking the spread and cooled tea at 45-55 ℃;
(6) and (4) drying: stopping baking when the moisture content is between 8% and 9%;
(7) packaging and warehousing: packaging with double-layer cotton paper, and warehousing for storage.
Further, the steaming in the step (1) is for 20 seconds.
Further, the baking conditions in the step (1) are as follows: the baking temperature is 80-100 ℃, and the baking time is 20-30S.
Further, in the step (2), the water is humidified according to the water-tea ratio of 8%.
Further, standing for 30 minutes after the step (2) of wetting.
Further, the mass ratio of the tangerine peel silk to the mature Pu in the step (3) is 1: 5-10.
Further, the steaming in the step (3) is performed for 30 seconds.
Further, the finished product obtained after the compression molding in the step (3) comprises a seven-seed cake tea, a rectangular brick tea, a small square brick tea or a bowl-shaped compressed mass of tea leaves.
The invention has the following advantages:
(1) the technology is simple to operate, convenient to implement, convenient to use, environment-friendly and sanitary.
(2) The standing time of the tea after wetting is short, and the secondary fermentation of the tea is avoided.
(3) The invention adopts a unique tangerine peel pretreatment process, the tangerine peel is steamed firstly and then is baked by infrared rays, limonene and alcohol substances in the tangerine peel are activated, the full conversion of the tangerine peel is ensured, and finally the tangerine peel is steamed with mature Puer again, so that the alcohol substances and the phenol substances in the mature Puer are also activated, the effective ingredients of the alcohol substances and the phenol substances are protected, and the phenol substances with unique fragrance and taste are formed. Meanwhile, the pretreated dried orange peel can reach the optimal combination degree with the cooked flavor in the compacting process, namely the harmomegathus of the dried orange peel and the cooked flavor are infinitely close, and finally the prepared dried orange peel Pu' er tea not only has a sweet and bright soup color, a thick, mellow, sweet and alive flavor, a sweet and continuous throat rhyme, fresh, sweet and delicious aftertaste, but also has good formability, complete compactness, and no phenomena of breakage, material falling, block scattering, mildew and the like after long-time storage.
(4) The steps of the processes are dense and inseparable, the processes are mutually cooperated and are an integral process which is not available, only under the process conditions of the invention, namely, the dried orange peel is pretreated firstly, then the tea is pretreated, then the tea is formed, spread for cooling, baked and taken out for baking and the like, the processes are mutually cooperated, the characteristics of the raw materials are well balanced, and the finally prepared dried orange peel Pu' er tea not only has a sweet and bright liquor color, a thick, mellow and active fragrance, a sweet and continuous throat rhythm, a fresh and sweet taste, but also has good formability, compact and complete structure, and is free from the phenomena of breakage, material falling, block scattering, mildew and the like after long-time preservation.
Detailed Description
The invention will now be further described with reference to specific examples.
Examples
Preparing dried orange peel Pu' er tea:
(1) pretreatment of dried orange peel: selecting pericarpium Citri Tangerinae aged for more than three years, steaming for 20S, baking in far infrared baking machine at 90 deg.C for 30S, cooling, and shredding;
(2) tea leaf pretreatment: wetting cooked common food with water at a ratio of 8% to tea, and standing for 30 min;
(3) molding: uniformly mixing the dried tangerine peel shreds and the delicately cooked tea according to the mass ratio of 1:8, steaming for 30S, and then pressing tightly to obtain the small square brick tea.
(4) Spreading for cooling: placing the pressed tea product on a cooling rack for cooling, and naturally cooling;
(5) baking: baking the spread and cooled tea at 50 ℃;
(6) and (4) drying: stopping baking when the moisture content is between 8% and 9%;
(7) packaging and warehousing: packaging with double-layer cotton paper, and warehousing for storage.
Comparative example 1
Preparing dried orange peel Pu' er tea:
(1) pretreatment of dried orange peel: selecting pericarpium Citri Tangerinae aged for more than three years, shredding, and keeping;
(2) tea leaf pretreatment: wetting cooked common food with water at a ratio of 8% to tea, and standing for 30 min;
(3) molding: uniformly mixing the dried tangerine peel shreds and the delicately cooked tea according to the mass ratio of 1:8, steaming for 30S, and then pressing tightly to obtain the small square brick tea.
(4) Spreading for cooling: placing the pressed tea product on a cooling rack for cooling, and naturally cooling;
(5) baking: baking the spread and cooled tea at 50 ℃;
(6) and (4) drying: stopping baking when the moisture content is between 8% and 9%;
(7) packaging and warehousing: packaging with double-layer cotton paper, and warehousing for storage.
Comparative example 2
(1) Selecting mature branch citrus fruits produced in Xinhui Guangdong province, wherein the selected fruits are preferably mature in 11 or 12 months per year and are red peel citrus;
(2) selecting fruits with intact pericarps, cleaning with water, and air drying;
(3) peeling off peel, removing pulp, ensuring that fruit juice is not stuck to the peel when removing the pulp so as to prevent the rotten peel from influencing the taste of a finished product, drying the peel in the sun, storing the dried peel in a sealed mode for 2-5 months, then placing the peel in humid air with the humidity of 80% -90% to soften the peel so as to facilitate the peel to be smashed into strips or cut into threads, and preferably storing the peel in a sealed mode by a sealing device formed by an iron peel box with a built-in gunny bag;
(4) mixing the processed pericarp with Yunnan Pu' er tea at a mass ratio of 1:8, stirring well, and adopting mature Puer;
(5) humidifying the mixture for 7-8 hours by using humid air with the humidity of 60-80% to soften the Pu' er tea so as to be pressed into small square brick tea, wherein the air humidity is preferably 80% to soften the tea more quickly;
(6) drying the dried orange peel Pu 'er tea pressed into the cube brick tea, placing the dried orange peel Pu' er tea in the sun for drying, or dehumidifying by a dehumidifier, then storing for 2-5 months for primary fermentation, and preferably storing in a dry and cool place to ensure no mildew;
(7) taking out the primarily fermented pericarpium citri reticulatae Pu 'er tea, and humidifying the primarily fermented pericarpium citri reticulatae Pu' er tea for 5-6 hours by using humid air with the humidity of 60% -80%, wherein the air humidity is preferably 80%;
(8) then placing the dried orange peel Pu 'er tea in a dry and shade place with the air humidity of 30% -50% for 4-5 hours to enable the dried orange peel Pu' er tea to be naturally dried, wherein the air humidity is preferably 30% so as to achieve a better dehumidifying effect;
(9) and (4) storing the dried orange peel Pu 'er tea processed by the steps again to naturally ferment the dried orange peel Pu' er tea, taking out the dried orange peel Pu 'er tea after one year of storage, and repeating the processing methods of the steps (7) to (9) to ensure that the dried orange peel Pu' er tea can be more fully fermented.
Comparative example 3
(1) Selecting pericarpium Citri Tangerinae aged for more than three years, placing the pericarp in humid air with humidity of 80% -90% to soften the pericarp, and shredding;
(2) tea leaf pretreatment: wetting cooked common food with water at a ratio of 8% to tea, and standing for 30 min;
(3) uniformly mixing the processed tangerine peel shreds and the mature Puer according to the mass ratio of 1: 8;
(4) humidifying the mixture for 7-8 hours by using humid air with the humidity of 60-80% to soften the Pu' er tea, and pressing the mixture into small square brick tea, wherein the air humidity is preferably 80% to soften the tea more quickly;
(5) drying the dried orange peel Pu 'er tea pressed into the cube brick tea, placing the dried orange peel Pu' er tea in the sun for drying, or dehumidifying by a dehumidifier, then storing for 2-5 months for primary fermentation, and preferably storing in a dry and cool place to ensure no mildew;
(6) taking out the primarily fermented pericarpium citri reticulatae Pu 'er tea, and humidifying the primarily fermented pericarpium citri reticulatae Pu' er tea for 5-6 hours by using humid air with the humidity of 60% -80%, wherein the air humidity is preferably 80%;
(7) then placing the dried orange peel Pu 'er tea in a dry and shade place with the air humidity of 30% -50% for 4-5 hours to enable the dried orange peel Pu' er tea to be naturally dried, wherein the air humidity is preferably 30% so as to achieve a better dehumidifying effect;
(8) and (4) storing the dried orange peel Pu 'er tea processed by the steps again to naturally ferment the dried orange peel Pu' er tea, taking out the dried orange peel Pu 'er tea after one year of storage, and repeating the processing methods of the steps (7) to (9) to ensure that the dried orange peel Pu' er tea can be more fully fermented.
The sensory properties and moldability of the products obtained in examples and test examples are shown in Table 1.
As shown in Table 1, the tea products obtained by pretreating pericarpium Citri Tangerinae in the examples are superior to those obtained in the test examples 1-3 without pretreating pericarpium Citri Tangerinae in terms of tea product firmness, tea color, taste and flavor and nutrient components. The unique preparation process of the invention can ensure that the dried orange peel and the tea have good associativity, and the dried orange peel and the tea are mutually cooperated, so that the whole tea is compact and complete without the phenomena of cracking, cavities, material falling, bulk, even mildewing and the like. The soup after being brewed is honey, yellow and bright, has thick, mellow, sweet and alive flavor, and is sweet, moist and long-lasting in throat rhythm and fresh, sweet and delicious in aftertaste.
Claims (6)
1. A preparation method of dried orange peel Pu' er tea is characterized by comprising the following steps:
(1) pretreatment of dried orange peel: selecting dried orange peel aged for more than three years, steaming for 20 seconds, then putting into a far infrared ray baking machine for baking at the baking temperature of 80-100 ℃ for 20-30 seconds, and then shredding after cooling for later use;
(2) tea leaf pretreatment: collecting mature juice, humidifying, and standing;
(3) molding: uniformly mixing the dried orange peel filaments with the wet ripen skin, steaming, and then compacting and forming;
(4) spreading for cooling: placing the pressed tea product on a cooling rack for cooling, and naturally cooling;
(5) baking: baking the spread and cooled tea at 45-55 ℃;
(6) and (4) drying: stopping baking when the moisture content is between 8% and 9%;
(7) packaging and warehousing: packaging with double-layer cotton paper, and warehousing for storage.
2. The method for preparing dried orange peel puer tea according to claim 1, which is characterized in that: and (3) carrying out humidification according to the water-tea ratio of 8% in the step (2).
3. The method for preparing dried orange peel puer tea according to claim 1, which is characterized in that: and (3) after the step (2) is wetted, standing for 30 minutes.
4. The method for preparing dried orange peel puer tea according to claim 1, which is characterized in that: the mass ratio of the tangerine peel silk to the mature Pu in the step (3) is 1: 5-10.
5. The method for preparing dried orange peel puer tea according to claim 1, which is characterized in that: steaming for 30 seconds in the step (3).
6. The method for preparing dried orange peel puer tea according to claim 1, which is characterized in that: and (4) the finished product obtained after the compression molding in the step (3) comprises a seven-seed cake tea, a rectangular brick tea, a small square brick tea or a bowl-shaped compressed mass of tea leaves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710375149.1A CN107087693B (en) | 2017-05-24 | 2017-05-24 | Preparation method of dried orange peel Pu' er tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710375149.1A CN107087693B (en) | 2017-05-24 | 2017-05-24 | Preparation method of dried orange peel Pu' er tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107087693A CN107087693A (en) | 2017-08-25 |
| CN107087693B true CN107087693B (en) | 2020-11-24 |
Family
ID=59640379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710375149.1A Active CN107087693B (en) | 2017-05-24 | 2017-05-24 | Preparation method of dried orange peel Pu' er tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107087693B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897415A (en) * | 2017-11-26 | 2018-04-13 | 深圳京都泰和堂科技有限公司 | A kind of pericarpium citri reticulatae Pu-erh tea and preparation method thereof |
| CN107927240A (en) * | 2017-12-22 | 2018-04-20 | 牛志刚 | Health protection tea and preparation method thereof |
| CN109156556A (en) * | 2018-09-28 | 2019-01-08 | 江门市新会区十月果柑制品有限公司 | A kind of orange peel tea and preparation method thereof |
| CN111869768A (en) * | 2020-09-18 | 2020-11-03 | 云南吴觉农茶业有限公司 | Making process of dried orange peel and forsythia Pu' er tea |
| CN112293531B (en) * | 2020-11-12 | 2023-04-18 | 滇西应用技术大学普洱茶学院 | Baked tea with dried orange peel and preparation method thereof |
| CN113951343A (en) * | 2021-10-15 | 2022-01-21 | 广州市东鹏食品饮料有限公司 | Dried orange peel Pu' er tea and preparation and brewing method thereof |
| CN115024369A (en) * | 2022-01-11 | 2022-09-09 | 广东宝福林茶业有限公司 | Preparation method of green orange Pu' er tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101218947A (en) * | 2008-01-22 | 2008-07-16 | 余锦洲 | Xinhui pericarpium citri reticulatae Pu ' er pressing tea and production method thereof |
| CN101273741A (en) * | 2008-05-12 | 2008-10-01 | 胡伟 | Orange pu'er tea |
| CN101283713A (en) * | 2008-06-02 | 2008-10-15 | 林炳光 | Xinhui tangerine peel pu'er tea preparation method |
| CN106417765A (en) * | 2016-11-03 | 2017-02-22 | 昆明大诚合润工贸有限公司 | Tangerine peel puer tea and preparation process thereof |
-
2017
- 2017-05-24 CN CN201710375149.1A patent/CN107087693B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101218947A (en) * | 2008-01-22 | 2008-07-16 | 余锦洲 | Xinhui pericarpium citri reticulatae Pu ' er pressing tea and production method thereof |
| CN101273741A (en) * | 2008-05-12 | 2008-10-01 | 胡伟 | Orange pu'er tea |
| CN101283713A (en) * | 2008-06-02 | 2008-10-15 | 林炳光 | Xinhui tangerine peel pu'er tea preparation method |
| CN106417765A (en) * | 2016-11-03 | 2017-02-22 | 昆明大诚合润工贸有限公司 | Tangerine peel puer tea and preparation process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107087693A (en) | 2017-08-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107087693B (en) | Preparation method of dried orange peel Pu' er tea | |
| CN101283713B (en) | Xinhui tangerine peel pu'er tea preparation method | |
| CN101288429A (en) | Xinhui tangerine peel pu'er tea preparation method | |
| CN105941696A (en) | Processing technology of cake-shaped sweet osmanthus flower-Fu tea (a kind of dark tea) | |
| CN108244296A (en) | A kind of production method of full fermentation dandelion Fu-brick tea | |
| CN112772742A (en) | Hand-tearing Pu' er tea and preparation method thereof | |
| CN106615387A (en) | Manufacturing method of sweet osmanthus black tea | |
| CN104489187A (en) | Process for preparing polygonum multiflorum tea | |
| CN105851425A (en) | Stauntonia latifolia tea product and preparation process thereof | |
| CN114617177A (en) | Processing method of cumquat tea | |
| CN113287668A (en) | Preparation method of pure natural green roxburgh rose fruit tea | |
| CN107080165A (en) | A kind of nutritional healthcare rice steamed bun and preparation method thereof | |
| KR101872181B1 (en) | Ginseng processing method | |
| CN111543532A (en) | Novel burdock tea preparation process | |
| CN111657376A (en) | Citrus Pu' er tea and processing method thereof | |
| CN104757486A (en) | Heat-clearing and fire-downbearing apricot kernel pickled parsley and preparation method thereof | |
| CN107889922A (en) | A kind of root of kudzu vine Rosa roxburghii dried fruit | |
| CN105901208A (en) | Matcha and kapok flower scented tea with blood sugar reduction function and preparation method of matcha and kapok flower scented tea | |
| CN108713716B (en) | Processing method of natural composite semi-solid rose flower sauce and natural composite semi-solid rose flower sauce | |
| CN105494736A (en) | Chinese mugwort-containing fresh ginger and pomelo tea contained in container and preparation method of fresh ginger and pomelo tea | |
| CN105901226A (en) | Qi-regulating pericarpium citri reticulatae and common bombax flower tea and preparation method thereof | |
| KR20170075147A (en) | Manufacturing method of mixed wood-cultivated ginseng and red ginseng tea | |
| CN105029251A (en) | Fermented mung bean paste and preparation method thereof | |
| CN105747045A (en) | Kudzu vine root and honey beverage capable of dispelling effect of alcohol and protecting liver | |
| CN104970150A (en) | Preparation method for folium mori and florists chrysnthum tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP03 | Change of name, title or address |
Address after: 666100 building 22, Longzhou Bund, Jinghong City, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province Patentee after: Xishuangbanna Tongqing Pu'er Tea Co.,Ltd. Address before: 666100 No. 2 Menghai Road, Jinghong City, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province Patentee before: XISHUANGBANNA TONGQINGHAO TEA INDUSTRY CO.,LTD. |
|
| CP03 | Change of name, title or address |