CN107183260A - The processing method of kumquat tea - Google Patents
The processing method of kumquat tea Download PDFInfo
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- CN107183260A CN107183260A CN201710641215.5A CN201710641215A CN107183260A CN 107183260 A CN107183260 A CN 107183260A CN 201710641215 A CN201710641215 A CN 201710641215A CN 107183260 A CN107183260 A CN 107183260A
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- cumquat
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- kumquat
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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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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food processing technology field, more particularly to a kind of processing method of kumquat tea, including following preparation process：1) fresh qualified cumquat is selected, is cleaned up；2) washed cumquat is uncapped, the flesh in cumquat is dug out, cleaned, dry moisture, obtain cumquat shell；3) the cumquat shell of drying is loaded onto into Pu'er tea, closed the lid, ultraviolet lamp radiosterilization；4) dry：Vacuum microwave drying and vacuum freeze drying intersect drying to constant weight；5) place to room temperature, packaging.Intersect drying technology using vacuum microwave drying and vacuum freeze drying in the inventive method, the quality for drying the kumquat tea access expansion prepared can be aged edible.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of processing method of kumquat tea.
Background technology
Cumquat (Classification system：Fortunella margarita (Lour.) Swingle), under being Rutaceae Fortunella
Plant, also known as golden jujube, golden mandarin orange, small orange.Original distribution coastal area of southeastern China each province, particularly In Guangdong Province, plantation and edible gold
Mandarin orange it is with the longest history, be the township of qualified cumquat.Other south China and the middle and lower reach of Yangtze River are also widely cultivated.Cumquat is not only beautiful
See, and fruit contains the compositions such as abundant vitamin C, cumquat glucoside, to safeguarding cardiovascular function, prevents vascular sclerosis, high blood
The diseases such as pressure have certain effect.As food therapeutic health, cumquat preserved fruit be able to can promote the production of body fluid to quench thirst for appetizing, drink cumquat juice,
Plus radish Juice, pear juice drink-service can control cough.Specific edibility is as follows：Cumquat reduces capillary fragility to preventing angiorrhoxis
And permeability, slow down vascular sclerosis play the role of it is good；Cumquat can produce bidirectional modulation to blood pressure, hypertension, vascular sclerosis and
What patients with coronary heart disease was eaten is highly profitable；Cumquat has promoting qi circulation and removing obstruction in the collateral, eliminates indigestion and phlegm, and plays the role of secretion replenishing and throat moistening and sobers up；Often to eat cumquat
The cold tolerance of body can also be strengthened, it is anti-to cure cold；Cumquat can prevent pigementation, promote skin gloss with it is elastic, slow down and decline
Always, the raw wrinkle of skin relaxation is avoided.
Pu'er tea mainly originates in the areas such as the Xishuangbanna, Lincang, Pu'er in Yunnan Province.Pu'er tea is particular about and brews skill and product
Drink art, its drinking method enriches, both can clearly drink, and can also mix drink.Pu'er tea millet paste is orange dense, and fragrance is high sharp lasting, odor type
Uniqueness, the dense alcohol of flavour, prolonged resistance to bubble.Pu'er tea has reduction blood fat, fat-reducing, antibacterial aid digestion, warm stomach, promotes the production of body fluid, quenches the thirst, sobering up
The multiple efficacies such as removing toxic substances.Can clearing stomach promote the production of body fluid, eliminate indigestion and phlegm, removing toxic substances of relieving the effect of alcohol, diuresis cold dispelling, it is relieving cough and reducing sputum, reduction lipid cholesterol,
Anti-aging, nourishing the stomach, shield stomach.
Cumquat and Pu'er tea are united two into one and prepare kumquat tea, is a kind of new trial.And in the prior art, if not
Sun-dried tea, its outward appearance, color all can be poor, and can not be aged.And this technical bottleneck how is broken through, it is this
The research emphasis in field.
The content of the invention
The technical problems to be solved by the invention are to provide in the processing method of kumquat tea, this method dry using vacuum microwave
Dry and vacuum freeze drying intersects drying technology, and the quality for drying the kumquat tea access expansion prepared can be aged food
With.
To achieve the above object, the present invention is adopted the following technical scheme that：
The processing method that the present invention provides kumquat tea, including following preparation process：
1) fresh qualified cumquat is selected, is cleaned up；
2) washed cumquat is uncapped, the flesh in cumquat is dug out, cleaned, dry moisture, obtain cumquat shell；
3) the cumquat shell of drying is loaded onto into Pu'er tea, closed the lid, finished, sterilization；
4) dry：First in -25~-18 DEG C of temperature, -90~-80kPa, vacuum freeze drying 3-6h；Again in 80-100W work(
Under rate, -80~-70kPa vacuums, vacuum microwave drying 50-70min；Continue in -18~-10 DEG C of temperature, -98~-90kPa,
Vacuum freeze drying 1-3h；Finally under 40-60W power, -98~-80kPa vacuums, vacuum microwave drying to constant weight；
5) place to room temperature, packaging.
Preferably, step 2 of the present invention) in, moisture is dried in 35-40 DEG C of baker.
Preferably, step 3 of the present invention) in, the Pu'er tea is ripe tea.
Preferably, step 4 of the present invention) in, first in -20 DEG C of temperature, -85kPa, vacuum freeze drying 5h.
Preferably, step 4 of the present invention) in, then under 90W power, -85kPa vacuums, vacuum microwave drying
60min。
Preferably, step 4 of the present invention) in, continue in -15 DEG C of temperature, -98kPa, vacuum freeze drying 2h.
Preferably, step 4 of the present invention) in, finally under 50W power, -80kPa vacuums, vacuum microwave drying is extremely
Constant weight.
Compared with prior art, the beneficial effects of the present invention are：
1st, in the inventive method, intersect dry technology using vacuum microwave drying and vacuum freeze drying, broken drying
The technical bottleneck that can not be aged of tea, and the kumquat tea that such technique is prepared has good health-care efficacy, and whole
Individual process is in what is carried out under relative low temperature state, will not destroy the nutritional ingredient of cumquat, nutriment also can when brewing
Enough stable leachings.
2nd, by the inventive method, the time of drying can significantly be shortened, and sun-dried general needs 20 days or so, it is existing
The high temperature drying of technology is also required to 10 days or so.
3rd, the inventive method makes the quality that the kumquat tea access expansion prepared is dried, and can be aged edible, and taste
Natural pure and fresh, mouthfeel is submissive sweet, flavour alcohol just, lasting fragrance, the obtained glossy gloss in kumquat tea surface, the cumquat after drying
Tea is poured out after the tealeaves of the inside, is glittering and translucent with strong light projection cumquat skin.
Embodiment
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
The processing method of kumquat tea, including following preparation process：
1) fresh qualified cumquat is selected, is cleaned up；
2) washed cumquat is uncapped, the flesh in cumquat is dug out, cleaned, dry moisture in 35 DEG C of bakers, obtain gold
Tangerine shell；
3) the cumquat shell of drying is loaded onto into Pu'er cooked tea, closed the lid, be 140 μ W/cm in ultraviolet lamp radiation intensity2
Carry out ultraviolet lamp radiation 30min sterilizations；
4) dry：First in -18 DEG C of temperature, -90kPa, vacuum freeze drying 6h；Again in 80W power, -70kPa vacuums
Under, vacuum microwave drying 50min；Continue in -10 DEG C of temperature, -98kPa, vacuum freeze drying 3h；Finally in 40W power ,-
Under 98kPa vacuums, vacuum microwave drying to constant weight；
5) place to room temperature, packaging.
There is glossy gloss on the kumquat tea surface of the present embodiment, after tea is bubbled open, and millet paste is limpid bright, full, later transformation
Alcohol and, tea perfume is strong, and it is fragrant significantly to hang cup, free from extraneous odour.
Embodiment 2
The processing method of kumquat tea, including following preparation process：
1) fresh qualified cumquat is selected, is cleaned up；
2) washed cumquat is uncapped, the flesh in cumquat is dug out, cleaned, dry moisture in 38 DEG C of bakers, obtain gold
Tangerine shell；
3) the cumquat shell of drying is loaded onto into Pu'er cooked tea, closed the lid, be 120 μ W/cm in ultraviolet lamp radiation intensity2
Carry out ultraviolet lamp radiation 35min sterilizations；
4) dry：First in -20 DEG C of temperature, -85kPa, vacuum freeze drying 5h；Again in 90W power, -85kPa vacuums
Under, vacuum microwave drying 60min；Continue in -15 DEG C of temperature, -98kPa, vacuum freeze drying 2h；Finally in 50W power ,-
Under 80kPa vacuums, vacuum microwave drying to constant weight；
5) place to room temperature, packaging.
There is glossy gloss on the kumquat tea surface of the present embodiment, is aged 3 years in dry storehouse, after tea is bubbled open, millet paste is limpid
It is bright, it is darker, it is full, taste mellow, tea perfume is more rich, hang cup perfume significantly, free from extraneous odour, the tea increase 6- that bubble number has more just made
8 bubbles.
Embodiment 3
The processing method of kumquat tea, including following preparation process：
1) fresh qualified cumquat is selected, is cleaned up；
2) washed cumquat is uncapped, the flesh in cumquat is dug out, cleaned, dry moisture in 40 DEG C of bakers, obtain gold
Tangerine shell；
3) the cumquat shell of drying is loaded onto into Pu'er cooked tea, closed the lid, be 100 μ W/cm in ultraviolet lamp radiation intensity2
Carry out ultraviolet lamp radiation 40min sterilizations；
4) dry：First in -25 DEG C of temperature, -80kPa, vacuum freeze drying 3h；Again in 100W power, -80kPa vacuums
Under, vacuum microwave drying 70min；Continue in -18 DEG C of temperature, -90kPa, vacuum freeze drying 1h；Finally in 60W power ,-
Under 80kPa vacuums, vacuum microwave drying to constant weight；
5) place to room temperature, packaging.
There is glossy gloss on the kumquat tea surface of the present embodiment, is aged 2 years in dry storehouse, after tea is bubbled open, millet paste is limpid
Bright, full, taste road is more mellow, and tea perfume is strong, hangs cup perfume significantly, free from extraneous odour, the tea increase 3-5 bubbles that bubble number has more just made.
Comparative example 1
The processing method of kumquat tea, including following preparation process：
1) fresh qualified cumquat is selected, is cleaned up；
2) washed cumquat is uncapped, the flesh in cumquat is dug out, cleaned, dry moisture in 38 DEG C of bakers, obtain gold
Tangerine shell；
3) the cumquat shell of drying is loaded onto into Pu'er cooked tea, closed the lid, be 120 μ W/cm in ultraviolet lamp radiation intensity2
Carry out ultraviolet lamp radiation 35min sterilizations；
4) dry：First in -20 DEG C of temperature, -85kPa, vacuum freeze drying 5h；Again in -15 DEG C of temperature, -98kPa, very
Vacuum freecing-dry is to constant weight；
5) place to room temperature, packaging.
The kumquat tea epidermis of this comparative example is low and deep without glossy, after the tealeaves for pouring out the inside, with strong light projection cumquat skin, part
Light tight, mouthfeel is thin after bubble, and fragrance is not also lasting, goes out taste soon, lightly seasoned after bubble 2-4 bubbles.
Comparative example 2
The processing method of kumquat tea, including following preparation process：
1) fresh qualified cumquat is selected, is cleaned up；
2) washed cumquat is uncapped, the flesh in cumquat is dug out, cleaned, dry moisture in 38 DEG C of bakers, obtain gold
Tangerine shell；
3) the cumquat shell of drying is loaded onto into Pu'er cooked tea, closed the lid, be 120 μ W/cm in ultraviolet lamp radiation intensity2
Carry out ultraviolet lamp radiation 35min sterilizations；
4) dry：Under 90W power, -85kPa vacuums, vacuum microwave drying 60min；Again in 50W power, -80kPa
Under vacuum, vacuum microwave drying to constant weight；
5) place to room temperature, packaging.
The kumquat tea epidermis of this comparative example is low and deep without glossy, after the tealeaves for pouring out the inside, with strong light projection cumquat skin, part
Light tight, mouthfeel is thin after bubble, and fragrance is not also lasting, goes out taste soon, lightly seasoned after bubble 2-4 bubbles.
Comparative example 3
The processing method of kumquat tea, including following preparation process：
1) fresh qualified cumquat is selected, is cleaned up；
2) washed cumquat is uncapped, the flesh in cumquat is dug out, cleaned, dry moisture in 38 DEG C of bakers, obtain gold
Tangerine shell；
3) the cumquat shell of drying is loaded onto into Pu'er cooked tea, closed the lid, be 120 μ W/cm in ultraviolet lamp radiation intensity2
Carry out ultraviolet lamp radiation 35min sterilizations；
4) dry：First in -20 DEG C of temperature, -85kPa, vacuum freeze drying 5h；Again in 90W power, -85kPa vacuums
Under, vacuum microwave drying to constant weight；
5) place to room temperature, packaging.
The kumquat tea epidermis of this comparative example is low and deep without glossy, after the tealeaves for pouring out the inside, with strong light projection cumquat skin, part
Light tight, mouthfeel is thin after bubble, and fragrance is not also lasting, goes out taste soon, lightly seasoned after bubble 3-5 bubbles.
Test example：
Detect embodiment 1-3 and comparative example 1-3 coli-group, staphylococcus aureus and salmonella, wherein intestines
Bacillus group is with reference to GB/T 4789.3-2003《Microbiological test of food hygiene coliform is determined》, staphylococcus aureus ginseng
According to GB 4789.10-2010《National food safety standard Food microbe testing staphylococcus aureus is examined》；Salmonella
With reference to GB4789.4-2010《National food safety standard food microbiological examination salmonella is examined》.
1st, coli-group measurement result
The different tea sample coli-group measurement results of table 1
Note：- represent negative.
Normative reference GB/T 22111-2008《Geography symbol product Pu'er tea》Middle safety indexes are less than or equal to
300MPN/100g, embodiment 1-3 are not polluted in ageing 3 years by coli-group, and comparative example 1-3 is in ageing 2-
In 3 years, polluted by coli-group.
2nd, staphylococcus aureus and Salmeterol fluticasone propionate
The different tea sample staphylococcus aureuses of table 2 and Salmeterol fluticasone propionate result
。
Claims (9)
1. the processing method of kumquat tea, it is characterised in that including following preparation process：
1) fresh qualified cumquat is selected, is cleaned up；
2) washed cumquat is uncapped, the flesh in cumquat is dug out, cleaned, dry moisture, obtain cumquat shell；
3) the cumquat shell of drying is loaded onto into Pu'er tea, closed the lid, ultraviolet lamp radiosterilization；
4) dry：First in -25~-18 DEG C of temperature, -90~-80kPa, vacuum freeze drying 3-6h；Again in 80-100W power ,-
Under 80~-70kPa vacuums, vacuum microwave drying 50-70min；Continue in -18~-10 DEG C of temperature, -98~-90kPa, vacuum
It is freeze-dried 1-3h；Finally under 40-60W power, -98~-80kPa vacuums, vacuum microwave drying to constant weight；
5) place to room temperature, packaging.
2. the processing method of kumquat tea according to claim 1, it is characterised in that：The step 2) in, in 35-40 DEG C of baking
Moisture is dried in stove.
3. the processing method of kumquat tea according to claim 1, it is characterised in that：The step 3) in, the Pu'er tea
For ripe tea.
4. the processing method of kumquat tea according to claim 1, it is characterised in that：The step 4) in, first in -20 DEG C of temperature
Degree, -85kPa, vacuum freeze drying 5h.
5. the processing method of kumquat tea according to claim 4, it is characterised in that：The step 4) in, then in 90W work(
Under rate, -85kPa vacuums, vacuum microwave drying 60min.
6. the processing method of kumquat tea according to claim 5, it is characterised in that：The step 4) in, continue at -15 DEG C
Temperature, -98kPa, vacuum freeze drying 2h.
7. the processing method of kumquat tea according to claim 6, it is characterised in that：The step 4) in, finally in 50W work(
Under rate, -80kPa vacuums, vacuum microwave drying to constant weight.
8. the processing method of kumquat tea according to claim 3, it is characterised in that：The step 3) in, ultraviolet lamp spoke
Penetrate 30-40min.
9. the processing method of kumquat tea according to claim 8, it is characterised in that：The step 3) in, ultraviolet lamp spoke
Intensity is penetrated for 100-140 μ W/cm2。
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| CN201710641215.5A CN107183260A (en) | 2017-07-31 | 2017-07-31 | The processing method of kumquat tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581321A (en) * | 2017-10-23 | 2018-01-16 | 广东医科大学 | A kind of small Exocarpium Citri Rubrum " Luohan " fruit tea and preparation method thereof |
| CN107771993A (en) * | 2017-11-29 | 2018-03-09 | 广西融安融桔茶业有限公司 | A kind of kumquat tea and preparation method thereof |
| CN110292083A (en) * | 2019-07-31 | 2019-10-01 | 贵州大学 | A kind of preparation method of Rosa roxburghii Tratt original fruit tea |
| CN114009532A (en) * | 2021-12-07 | 2022-02-08 | 广西南亚热带农业科学研究所 | Flower fragrance type black tea powder combining vacuum freeze drying and microwave drying and making method thereof |
| CN115474635A (en) * | 2022-10-13 | 2022-12-16 | 成都市碧涛茶业有限公司 | White tea preparation process and composite solution used by same |
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| CN104957310A (en) * | 2015-07-23 | 2015-10-07 | 福建省尤溪县吉昌茶业有限公司 | Cumquat tea bag and production process thereof |
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2017
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104957310A (en) * | 2015-07-23 | 2015-10-07 | 福建省尤溪县吉昌茶业有限公司 | Cumquat tea bag and production process thereof |
Non-Patent Citations (2)
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| 李树君: "《农产品微波组合干燥技术》", 30 November 2015 * |
| 赵丽芹: "《园艺产品贮藏加工学》", 30 September 2009 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581321A (en) * | 2017-10-23 | 2018-01-16 | 广东医科大学 | A kind of small Exocarpium Citri Rubrum " Luohan " fruit tea and preparation method thereof |
| CN107771993A (en) * | 2017-11-29 | 2018-03-09 | 广西融安融桔茶业有限公司 | A kind of kumquat tea and preparation method thereof |
| CN110292083A (en) * | 2019-07-31 | 2019-10-01 | 贵州大学 | A kind of preparation method of Rosa roxburghii Tratt original fruit tea |
| CN114009532A (en) * | 2021-12-07 | 2022-02-08 | 广西南亚热带农业科学研究所 | Flower fragrance type black tea powder combining vacuum freeze drying and microwave drying and making method thereof |
| CN115474635A (en) * | 2022-10-13 | 2022-12-16 | 成都市碧涛茶业有限公司 | White tea preparation process and composite solution used by same |
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Application publication date: 20170922 |