CN107396999A - A kind of citrus tea and preparation method thereof - Google Patents
A kind of citrus tea and preparation method thereof Download PDFInfo
- Publication number
- CN107396999A CN107396999A CN201710805407.5A CN201710805407A CN107396999A CN 107396999 A CN107396999 A CN 107396999A CN 201710805407 A CN201710805407 A CN 201710805407A CN 107396999 A CN107396999 A CN 107396999A
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- citrus
- tea
- tealeaves
- preparation
- housing
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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
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Abstract
A kind of citrus tea, it includes citrus housing, the tealeaves being placed in citrus housing and the citrus top cover for completely or partially closing the opening, wherein described tealeaves is by weight with 100 parts of tealeaves, the ratio that 3 parts of saccharomycete is carried out being filled in citrus housing after uniformly mixing, and citrus tea is bakeed to mass percent≤6% of water content in 45 DEG C of low temperature of the temperature through the long period.The invention further relates to a kind of preparation method of citrus tea.The citrus tea of the present invention and its citrus tea mouthfeel made by the preparation method are smooth, aromatic flavour, sweet sweet taste, have fully merged the fragrance of dried orange peel and the fragrance of black tea, the Chen Xiang for having uniqueness.
Description
Technical field：
The present invention relates to a kind of citrus tea and preparation method thereof.
Background technology：
Xinhui tangerine peel, it is the bright red mandarin orange dry fruit skin that is produced from Xinhui of Guangdong Province.It is to pass again because it has very high medical value
The spices and seasoning good merchantable brand of system, so always enjoying high reputation.Dried orange peel, Wei Ku ﹑ Xin ﹑ are warm-natured, have warm stomach San Han ﹑ regulating qi-flowing for strengthening spleen
Effect, the people that suitable stomach Zhang Man ﹑ Xiaoization Bu Liang ﹑ Shi are intended to the symptoms such as Bu Zhen ﹑ cough ant phlegms eat.
Heshan black tea, win within 2015 national geography mark product certification.Black tea manufacture area in the whole city's surpasses 333.33 at present
Hectare, produces more than 500 tons of high-quality black tea per year.Heshan black tea is nutritious, drinks excellent, and having reduces Xue Zhi ﹑ Jian Fei ﹑ suppressions
Jun ﹑ Zhu Xiaoization ﹑ Nuan Wei ﹑ Sheng Jin ﹑ Zhi Ke ﹑ Xing Jiu ﹑ removing toxic substances multiple efficacies.
Saccharomycete, belong to facultative anaerobic bacteria, main component is protein, containing substantial amounts of vitamin B1, vitamin B2 and
Niacin.So yeast can improve the nutritive value of fermented food.
Citrus tea is increasingly becoming deep ace-high tea-drinking because mouthfeel Jia ﹑ have antiobesity action and good health-care effect
Product, in particular by the favor of people seeking beauty.The sun-dried dry hide method of Xinhui tangerine peel, it is necessary to select Qing Lang ﹑ dry weathers, dry in the air naturally
Dry, oven drying method is also no more than 45 DEG C of maximum temperature.Citrus tea on the market with drying-type and is shone based on dry type at present, exist with
Lower shortcoming：
(1) for drying temperature more than 55 DEG C, citrus tea mouthfeel and fragrance are poor.
(2) dried orange peel is easier to the moisture absorption, and it is big to fill the citrus tea volume of tealeaves, and citrus tea is dried by sunshine, very tired
Difficulty, extremely easy generation are gone mouldy.
The content of the invention：
It is an object of the invention to overcome the shortcomings that above-mentioned, there is provided a kind of citrus tea and preparation method thereof, mandarin orange of the invention
Tangerine tea and its citrus tea mouthfeel made by the preparation method are smooth, aromatic flavour, sweet sweet taste, have fully merged the perfume (or spice) of dried orange peel
The fragrance of gas and black tea, there is the Chen Xiang of uniqueness.
In order to solve the above technical problems, the present invention is achieved through the following technical solutions：
A kind of citrus tea of the present invention, it includes citrus housing, the tealeaves being placed in citrus housing and for complete
Or the citrus top cover of the opening is partly closed, wherein the tealeaves is by weight with 100 parts of tealeaves, the ratio of 3 parts of saccharomycete
Example is carried out being filled in citrus housing after uniformly mixing, and citrus tea is bakeed to water content in 45 DEG C of low temperature of the temperature through the long period
Mass percent≤6%.
Wherein described citrus top cover is circle, and radius is 1~4 centimetre.
Wherein described citrus is Xinhui citrus reticulata tangerine.
Wherein described tealeaves is Heshan black tea.
The invention further relates to a kind of preparation method of citrus tea, it comprises the following steps：
(1) fruit is selected：Select uniform in size, reach medium well, i.e. the citrus reticulata"Chachi” fresh fruit of pericarp from green to yellow is as raw material；
(2) clean：Cleaned at least twice with clear water, the impurity wash clean being adhered on citrus peel；
(3) dry：The citrus Zhi cleaned up is dried at Yin Liang ﹑ ventilations and printing opacity；
(4) uncap：Ring cutting is carried out at citrus fruit height separating fruit handle top 1/6, the top cover cut out saves backup；
(5) pulp is removed：Pulp in citrus is all dug out, and fruit juice is poured out, obtains citrus shell nozzle downwards simultaneously
It is upper standby that bamboo sieve is emitted in an orderly manner；
(6) tealeaves is prepared：By weight with 100 parts of tealeaves, the ratio that 3 parts of saccharomycete is mixed and stirred
It is standby；
(7) tealeaves is filled：The tealeaves prepared is filled into citrus housing, and covers citrus top cover, then installing
The citrus housing of tealeaves is emitted on bamboo sieve or iron sieve in order, and shell is under, and operculum is upper；
(8) low temperature bakees：Citrus tea bakeed in 45 DEG C of temperature through the long period to the mass percent of water content≤
6%；
(9) sorted and packaged：Citrus tea is packed after sieving and grading.
Wherein described citrus top cover is circle, and radius is 1~4 centimetre.
Wherein described citrus is Xinhui citrus reticulata tangerine.
Wherein described tealeaves is black tea.
Wherein described black tea is Heshan black tea.
Wherein described is packaged as first wrapping one layer of cotton paper outside citrus tea surface, and one layer of plastic paper is wrapped again outside cotton paper.Bag
The citrus tea storage installed, deposits in the dry interior of cleaning, prevents from making moist and go mouldy.
A kind of citrus tea of the present invention and preparation method thereof, the method that citrus tea is bakeed using low temperature, can at utmost be protected
The organic matter and active material in citrus tea have been stayed, has remained the essential original flavor of citrus tea, high temperature has been substantially improved and bakees (temperature
More than 55 DEG C), the shortcomings that citrus tea mouthfeel and poor fragrance.Meanwhile dried orange peel is easier to the moisture absorption, the citrus tea volume of tealeaves is filled
Greatly, citrus tea is dried by sunshine, it is extremely difficult, easily produce and go mouldy, bakeed and extraordinary can also solved by low temperature
This problem.In low temperature baking process, saccharomycete has played important function, by fermentation, reduces the bitter taste of dried orange peel, plays
The aged aroma of dried orange peel, meanwhile, saccharomycete can increase the sweet taste of tealeaves.
Wherein tealeaves uses black tea, particularly Heshan black tea, makes finished product mandarin orange black tea unique flavor, silk cunning is submissive, and alcohol is aromatic
It is strongly fragrant, it is sweet tasty.Low temperature baking process, the final firing equivalent to black tea manufacture craft bakee, and have Titian effect, the storage of mandarin orange black tea to black tea
During depositing, black tea can also absorb the fragrance of dried orange peel, and therefore, Xinhui tangerine peel and Heshan black tea are combined, and Xiang benefit Zhang ﹑ are older
It is more fragrant.Wherein saccharomycete can increase the sweet taste of black tea.Mandarin orange black tea is pioneering, and black tea moral character is gentle, and dried orange peel is warm-natured, both organic knots
Close, health-care effect is more notable.
The citrus tea of the present invention and its citrus tea mouthfeel made by the preparation method are smooth, aromatic flavour, sweet sweet taste,
The fragrance of dried orange peel and the fragrance of black tea are fully merged, the Chen Xiang for having uniqueness.
Brief description of the drawings
Fig. 1 is the schematic diagram that citrus fruit carries out ring cutting in citrus tea of the present invention and preparation method thereof.
1- citrus housing 2- citrus top covers
Embodiment：
The present invention is described in further detail with reference to embodiment.
Embodiment 1：
A kind of citrus tea of the present invention, it includes citrus housing 1, the tealeaves being placed in citrus housing 1 and for complete
The citrus top cover 2 of the opening fully or partially is closed, wherein the tealeaves is by weight with 100 parts of tealeaves, 3 parts of saccharomycete
Ratio is carried out being filled in citrus housing 1 after uniformly mixing, and citrus tea is bakeed to containing in 45 DEG C of low temperature of the temperature through the long period
Mass percent≤6% of water.
Wherein described citrus top cover 2 is circular after ring cutting, and radius is 1~4 centimetre.
Wherein described citrus is preferably Xinhui citrus reticulata tangerine.
Wherein described tealeaves selection black tea, preferably Heshan black tea.
Embodiment 2：
The invention further relates to a kind of preparation method of citrus tea, it comprises the following steps：
(1) fruit is selected：Select uniform in size, reach medium well, i.e. the citrus reticulata"Chachi” fresh fruit of pericarp from green to yellow is as raw material；
(2) clean：Cleaned at least twice with clear water, the impurity wash clean being adhered on citrus peel；
(3) dry：The citrus Zhi cleaned up is dried at Yin Liang ﹑ ventilations and printing opacity；
(4) uncap：Ring cutting is carried out at citrus fruit height separating fruit handle top 1/6, the top cover cut out saves backup；
(5) pulp is removed：Pulp in citrus is all dug out, and fruit juice is poured out, is obtained citrus housing 1 Open Side Down simultaneously
It is upper standby that bamboo sieve is emitted in an orderly manner；
(6) tealeaves is prepared：By weight with 100 parts of tealeaves, the ratio that 3 parts of saccharomycete is mixed and stirred
It is standby；
(7) tealeaves is filled：The tealeaves prepared is filled into citrus housing 1, and covers citrus top cover 2, then dress
The citrus housing 1 of good tealeaves is emitted on bamboo sieve or iron sieve in order, and shell is under, and operculum is upper；
(8) low temperature bakees：Citrus tea bakeed in 45 DEG C of temperature through the long period to the mass percent of water content≤
6%；
(9) sorted and packaged：Citrus tea is packed after sieving and grading.
Wherein described citrus top cover 2 is circle, and radius is 1~4 centimetre.
Wherein described citrus is preferably Xinhui citrus reticulata tangerine.
Wherein described tealeaves selection black tea, preferably Heshan black tea.
Wherein described is packaged as first wrapping one layer of cotton paper outside citrus tea surface, and one layer of plastic paper is wrapped again outside cotton paper.Bag
The citrus tea storage installed, deposits in the dry interior of cleaning, prevents from making moist and go mouldy.
In summary, only presently preferred embodiments of the present invention, any formal limitation not is made to the present invention；It is all
The those of ordinary skill of the industry can swimmingly implement the present invention by described above；But all it is familiar with this professional technology people
Member without departing from the scope of the present invention, a little change for being made using disclosed above technology contents, repaiies
Decorations and the equivalent variations developed, it is the equivalent embodiment of the present invention；Meanwhile all substantial technologicals according to the present invention are real to more than
Apply change, modification and the differentiation for any equivalent variations that example is made, still fall within technical scheme protection domain it
It is interior.
Claims (10)
1. a kind of citrus tea, it includes citrus housing, the tealeaves being placed in citrus housing and for completely or partially sealing
Close the citrus top cover of the opening, it is characterised in that：
The tealeaves is, by weight with 100 parts of tealeaves, the ratio that 3 parts of saccharomycete carries out being filled in citrus shell after uniformly mixing
Body, citrus tea are bakeed to mass percent≤6% of water content in 45 DEG C of low temperature of the temperature through the long period.
2. citrus tea according to claim 1, it is characterised in that：
Described citrus is Xinhui citrus reticulata tangerine.
3. citrus tea according to claim 1, it is characterised in that：
Described tealeaves is black tea.
4. citrus tea according to claim 3, it is characterised in that：
Described black tea is Heshan black tea.
A kind of 5. preparation method of citrus tea, it is characterised in that：
It comprises the following steps：
(1) fruit is selected：Select uniform in size, reach medium well, i.e. the citrus reticulata"Chachi” fresh fruit of pericarp from green to yellow is as raw material；
(2) clean：Cleaned at least twice with clear water, the impurity wash clean being adhered on citrus peel；
(3) dry：The citrus Zhi cleaned up is dried at Yin Liang ﹑ ventilations and printing opacity；
(4) uncap：Ring cutting is carried out at citrus fruit height separating fruit handle top 1/6, the top cover cut out saves backup；
(5) pulp is removed：Pulp in citrus is all dug out, and fruit juice is poured out, it is downwards and orderly to obtain citrus shell nozzle
It is upper standby that ground is emitted on bamboo sieve；
(6) tealeaves is prepared：By weight with 100 parts of tealeaves, the ratio that 3 parts of saccharomycete is mixed and stirred standby
With；
(7) tealeaves is filled：The tealeaves prepared is filled into citrus housing, and covers citrus top cover, then installing tealeaves
Citrus housing be emitted in order bamboo sieve or iron sieve on, shell is under, and operculum is upper；
(8) low temperature bakees：Citrus tea is bakeed to mass percent≤6% of water content in 45 DEG C of temperature through the long period；
(9) sorted and packaged：Citrus tea is packed after sieving and grading.
6. the preparation method of citrus tea according to claim 5, it is characterised in that：
Described citrus top cover is circle, and radius is 1~4 centimetre.
7. the preparation method of citrus tea according to claim 5, it is characterised in that：
Described citrus is Xinhui citrus reticulata tangerine.
8. the preparation method of citrus tea according to claim 5, it is characterised in that：
Described tealeaves is black tea.
9. the preparation method of citrus tea according to claim 8, it is characterised in that：
Described black tea is Heshan black tea.
10. the preparation method of citrus tea according to claim 5, it is characterised in that：
Described is packaged as first wrapping one layer of cotton paper outside citrus tea surface, and one layer of plastic paper is wrapped again outside cotton paper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710805407.5A CN107396999A (en) | 2017-09-08 | 2017-09-08 | A kind of citrus tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710805407.5A CN107396999A (en) | 2017-09-08 | 2017-09-08 | A kind of citrus tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107396999A true CN107396999A (en) | 2017-11-28 |
Family
ID=60397701
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710805407.5A Pending CN107396999A (en) | 2017-09-08 | 2017-09-08 | A kind of citrus tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107396999A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782859A (en) * | 2018-06-22 | 2018-11-13 | 贵州湘余茗豪茶业有限公司 | A kind of preparation method of red golden mandarin orange tea |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63188374A (en) * | 1987-01-29 | 1988-08-03 | Nakano Vinegar Co Ltd | Blossom tea of citrus fruits |
| CN101755940A (en) * | 2009-12-14 | 2010-06-30 | 冯磊 | Processing method and application for yeast black tea |
| CN106490271A (en) * | 2016-12-01 | 2017-03-15 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of Pericarpium Citri Reticulatae Folium Mori tea and its production method |
| CN106665957A (en) * | 2017-01-24 | 2017-05-17 | 江门市蓬江区天壹食品有限公司 | Preparation method of hesperidium aurantium tea |
| CN107047848A (en) * | 2017-03-31 | 2017-08-18 | 湖南博大天能实业股份有限公司 | The preparation method of ponkan tea |
-
2017
- 2017-09-08 CN CN201710805407.5A patent/CN107396999A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63188374A (en) * | 1987-01-29 | 1988-08-03 | Nakano Vinegar Co Ltd | Blossom tea of citrus fruits |
| CN101755940A (en) * | 2009-12-14 | 2010-06-30 | 冯磊 | Processing method and application for yeast black tea |
| CN106490271A (en) * | 2016-12-01 | 2017-03-15 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of Pericarpium Citri Reticulatae Folium Mori tea and its production method |
| CN106665957A (en) * | 2017-01-24 | 2017-05-17 | 江门市蓬江区天壹食品有限公司 | Preparation method of hesperidium aurantium tea |
| CN107047848A (en) * | 2017-03-31 | 2017-08-18 | 湖南博大天能实业股份有限公司 | The preparation method of ponkan tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782859A (en) * | 2018-06-22 | 2018-11-13 | 贵州湘余茗豪茶业有限公司 | A kind of preparation method of red golden mandarin orange tea |
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| SE01 | Entry into force of request for substantive examination | ||
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Application publication date: 20171128 |
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| RJ01 | Rejection of invention patent application after publication |