CN107467310A - A kind of method that Exocarpium Citri Rubrum is fabricated to tea - Google Patents
A kind of method that Exocarpium Citri Rubrum is fabricated to tea Download PDFInfo
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- CN107467310A CN107467310A CN201710884344.7A CN201710884344A CN107467310A CN 107467310 A CN107467310 A CN 107467310A CN 201710884344 A CN201710884344 A CN 201710884344A CN 107467310 A CN107467310 A CN 107467310A
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- Prior art keywords
- exocarpium citri
- citri rubrum
- tea
- shell
- fruit
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The present invention relates to a kind of method that Exocarpium Citri Rubrum is fabricated to tea, the dried tangerine peel tea is mainly made up of Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum flower, purple perilla, peppermint.The method that a kind of Exocarpium Citri Rubrum of the present invention is fabricated to tea, Exocarpium Citri Rubrum flower is added in Exocarpium Citri Rubrum fruit, bring the fragrance of Exocarpium Citri Rubrum flower into, the fragrance of dried tangerine peel tea can be increased；Exocarpium Citri Rubrum tea bag is made in Exocarpium Citri Rubrum fruit, the beneficiating ingredients such as the aurantiin in Exocarpium Citri Rubrum fruit can be effectively reduced and be lost in speed, increase the shelf-life of dried tangerine peel tea；Purple perilla first toasts in the baking oven of proper temperature, refill in Exocarpium Citri Rubrum shell, moisture unnecessary in purple perilla blade can be dispelled, while increases absorption of the purple perilla blade to benefit materials such as aurantiin, structure rubber aldehyde, geraniols, the beneficiating ingredients such as the aurantiin in Exocarpium Citri Rubrum fruit is reduced and is lost in；Peppermint is first put under sunlight dehydration of being exposed to the sun, and refills in Exocarpium Citri Rubrum shell, can prevent that peppermint fermentation is rotten, simultaneously because peppermint is cool in nature, can effectively solve the problems, such as that hot gas can be produced in vivo by drinking dried tangerine peel tea too much.
Description
Technical field
The present invention relates to technical field of agricultural product process, and in particular to a kind of method that Exocarpium Citri Rubrum is fabricated to tea.
Background technology
Exocarpium Citri Rubrum is parts of generic medicinal plants, is the prematurity of rutaceae Citrus grandis or shaddock or nearly ripe pericarp.Exocarpium Citri Rubrum offsets
Change bad, stomach Qi crosses Sheng, and stomach abdomen is glutted, not acclimatized, nausea and vomiting, the uncomfortable often disease tripe of stomach, heart and stomach pain, the mansion of the five internal organs six
The diseases such as five-element's functional disturbance are effective.Huajuhong can eliminate wine product, and stomach is protected in cigarette product invigorating the spleen, and its flowers and fruits effect is all same, such as insane
Epilepsy disease, or wake up to spill and best results are spent with Exocarpium Citri Rubrum.Exocarpium Citri Rubrum is also to tuberculosis disease, lung Guan Yan, pertussis, acute/chronic bronchitis, cold
Flu, cough due to wind-cold evil, asthma, larynx itch abundant expectoration, phlegm is stagnant in the heart, vomiting hiccup, eating accumulation, dyspepsia are got sick from drinking too much wine, evil of vomitting ruffian is vexed, long-term
Stomachache, gas pain etc. are very good.Because Exocarpium Citri Rubrum is quality-high and inexpensive, it is easily obtained and effect is preferable, people would generally cuts into slices Exocarpium Citri Rubrum simultaneously
Tea is fabricated to for daily drunk, Exocarpium Citri Rubrum fruit is handled in a manner of section can cause the beneficiating ingredient losses such as the aurantiin in Exocarpium Citri Rubrum fruit
It is too fast, and hot gas can be produced in vivo by drinking dried tangerine peel tea too much, influence the health of people.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of simple, long shelf-life, green safe of making
A kind of method that Exocarpium Citri Rubrum is fabricated to tea.
To achieve these goals, the technical solution adopted by the present invention is as follows：A kind of method that Exocarpium Citri Rubrum is fabricated to tea, the tangerine
Black tea is mainly made up of Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum flower, purple perilla, peppermint, and Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum flower, purple perilla, the ratio of weight and number of peppermint are：
30~40: 3~5: 2~4: 5~7, the method that the Exocarpium Citri Rubrum is fabricated to tea is：1）Fresh Exocarpium Citri Rubrum fruit is chosen, Exocarpium Citri Rubrum fruit is cut
Open, be divided into size identical two parts；2）The pulp and fruit stone of Exocarpium Citri Rubrum fruit are drawn out, obtains Exocarpium Citri Rubrum shell；3）Ferment Exocarpium Citri Rubrum shell；
4）Exocarpium Citri Rubrum flower, purple perilla, peppermint are filled in Exocarpium Citri Rubrum shell；5）Sew on and close two valve Exocarpium Citri Rubrum shells, obtain Exocarpium Citri Rubrum tea bag；6）With
Fragrance extracting machine Titian dries Exocarpium Citri Rubrum tea bag, and for temperature control at 110 DEG C~125 DEG C, Titian drying time is 3h~4h, further takes out Exocarpium Citri Rubrum
Tea bag, room temperature is cooled to, produces the dried tangerine peel tea.
Preferably, the Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum flower, purple perilla, the ratio of weight and number of peppermint are：35∶4∶3∶6.
Preferably, the step 3）It is middle fermentation Exocarpium Citri Rubrum shell the step of be:（1）By the temperature control in fermenting cellar at 15 DEG C
~18 DEG C, relative humidity control 92%~95%, while keep well-ventilated in fermenting cellar；（2）Exocarpium Citri Rubrum shell is put into fermentation
Interior, the spacing between Exocarpium Citri Rubrum shell are maintained at the ㎝ of 0.2 ㎝~0.3, and ferment 15min~20min；（3）Exocarpium Citri Rubrum shell is turned, then
Ferment 10min~15min.
Preferably, the step 4）In purple perilla first toast 5min~8min in temperature is 50 DEG C~55 DEG C of baking oven,
Refill in Exocarpium Citri Rubrum shell.
Preferably, the step 4）In peppermint be first put under sunlight dehydration of being exposed to the sun, when peppermint water content 40%~
When 45%, refill in Exocarpium Citri Rubrum shell.
Preferably, the step 6）Middle to dry Exocarpium Citri Rubrum tea bag with fragrance extracting machine Titian, temperature control at 115 DEG C, dry by Titian
Time is 3.5h.
The method that a kind of Exocarpium Citri Rubrum of the present invention is fabricated to tea, Exocarpium Citri Rubrum flower is added in Exocarpium Citri Rubrum fruit, brings the fragrance of Exocarpium Citri Rubrum flower into, can
To increase the fragrance of dried tangerine peel tea；During fermentation Exocarpium Citri Rubrum shell, certain distance is kept between Exocarpium Citri Rubrum shell, radiating is good, Exocarpium Citri Rubrum shell
Fermentation is complete, makes the dried tangerine peel tea sweetness that is prepared aromatic；Exocarpium Citri Rubrum tea bag is made in Exocarpium Citri Rubrum fruit, can effectively be reduced in Exocarpium Citri Rubrum fruit
The beneficiating ingredients such as aurantiin are lost in speed, increase the shelf-life of dried tangerine peel tea；Purple perilla first toasts in the baking oven of proper temperature, then fills out
Be charged in Exocarpium Citri Rubrum shell, moisture unnecessary in purple perilla blade can be dispelled, at the same increase purple perilla blade to aurantiin, structure rubber aldehyde,
The absorption of the benefit materials such as geraniol, reduce the beneficiating ingredients such as the aurantiin in Exocarpium Citri Rubrum fruit and be lost in；Peppermint is first put under sunlight cruelly
Dehydration is shone, is refilled in Exocarpium Citri Rubrum shell, can prevent that peppermint fermentation is rotten, simultaneously because peppermint is cool in nature, can effectively solve
The problem of dried tangerine peel tea can produce hot gas in vivo is drunk more.
Embodiment
The following examples can help those skilled in the art that the present invention is more fully understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of method that Exocarpium Citri Rubrum is fabricated to tea, the dried tangerine peel tea are mainly made up of Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum flower, purple perilla, peppermint, Exocarpium Citri Rubrum fruit,
Exocarpium Citri Rubrum flower, purple perilla, the ratio of weight and number of peppermint are：30: 3: 2: 5, the method that the Exocarpium Citri Rubrum is fabricated to tea is：1）Choose fresh
Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum fruit is cut, be divided into size identical two parts；2）The pulp and fruit stone of Exocarpium Citri Rubrum fruit are drawn out, obtains Exocarpium Citri Rubrum fruit
Shell；3）Ferment Exocarpium Citri Rubrum shell；4）Exocarpium Citri Rubrum flower, purple perilla, peppermint are filled in Exocarpium Citri Rubrum shell, the purple perilla is first 50 DEG C in temperature
5min is toasted in baking oven, is refilled in Exocarpium Citri Rubrum shell, the peppermint is first put under sunlight dehydration of being exposed to the sun, when the water content of peppermint
At 40%, refill in Exocarpium Citri Rubrum shell；5）Sew on and close two valve Exocarpium Citri Rubrum shells, obtain Exocarpium Citri Rubrum tea bag；6）Carried with fragrance extracting machine
The dry Exocarpium Citri Rubrum tea bag of smoked bean curd, for temperature control at 110 DEG C, Titian drying time is 3h, further takes out Exocarpium Citri Rubrum tea bag, is cooled to room temperature, i.e.,
Obtain the dried tangerine peel tea, the step 3）It is middle fermentation Exocarpium Citri Rubrum shell the step of be:（1）By the temperature control in fermenting cellar 15 DEG C,
Relative humidity is controlled 92%, while keeps well-ventilated in fermenting cellar；（2）Exocarpium Citri Rubrum shell is put into fermenting cellar, Exocarpium Citri Rubrum shell
Between spacing be maintained at 0.2 ㎝, ferment 15min；（3）Exocarpium Citri Rubrum shell is turned, then the 10min that ferments.
Embodiment 2
A kind of method that Exocarpium Citri Rubrum is fabricated to tea, the dried tangerine peel tea are mainly made up of Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum flower, purple perilla, peppermint, Exocarpium Citri Rubrum fruit,
Exocarpium Citri Rubrum flower, purple perilla, the ratio of weight and number of peppermint are：40: 5: 4: 7, the method that the Exocarpium Citri Rubrum is fabricated to tea is：1）Choose fresh
Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum fruit is cut, be divided into size identical two parts；2）The pulp and fruit stone of Exocarpium Citri Rubrum fruit are drawn out, obtains Exocarpium Citri Rubrum fruit
Shell；3）Ferment Exocarpium Citri Rubrum shell；4）Exocarpium Citri Rubrum flower, purple perilla, peppermint are filled in Exocarpium Citri Rubrum shell, the purple perilla is first 55 DEG C in temperature
8min is toasted in baking oven, is refilled in Exocarpium Citri Rubrum shell, the peppermint is first put under sunlight dehydration of being exposed to the sun, when the water content of peppermint
At 45%, refill in Exocarpium Citri Rubrum shell；5）Sew on and close two valve Exocarpium Citri Rubrum shells, obtain Exocarpium Citri Rubrum tea bag；6）Carried with fragrance extracting machine
The dry Exocarpium Citri Rubrum tea bag of smoked bean curd, for temperature control at 125 DEG C, Titian drying time is 4h, further takes out Exocarpium Citri Rubrum tea bag, is cooled to room temperature, i.e.,
Obtain the dried tangerine peel tea, the step 3）It is middle fermentation Exocarpium Citri Rubrum shell the step of be:（1）By the temperature control in fermenting cellar 18 DEG C,
Relative humidity is controlled 95%, while keeps well-ventilated in fermenting cellar；（2）Exocarpium Citri Rubrum shell is put into fermenting cellar, Exocarpium Citri Rubrum shell
Between spacing be maintained at 0.3 ㎝, ferment 20min；（3）Exocarpium Citri Rubrum shell is turned, then the 15min that ferments.
Embodiment 3
A kind of method that Exocarpium Citri Rubrum is fabricated to tea, the dried tangerine peel tea are mainly made up of Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum flower, purple perilla, peppermint, Exocarpium Citri Rubrum fruit,
Exocarpium Citri Rubrum flower, purple perilla, the ratio of weight and number of peppermint are：35: 4: 3: 6, the method that the Exocarpium Citri Rubrum is fabricated to tea is：1）Choose fresh
Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum fruit is cut, be divided into size identical two parts；2）The pulp and fruit stone of Exocarpium Citri Rubrum fruit are drawn out, obtains Exocarpium Citri Rubrum fruit
Shell；3）Ferment Exocarpium Citri Rubrum shell；4）Exocarpium Citri Rubrum flower, purple perilla, peppermint are filled in Exocarpium Citri Rubrum shell, the purple perilla is first 52 DEG C in temperature
6min is toasted in baking oven, is refilled in Exocarpium Citri Rubrum shell, the peppermint is first put under sunlight dehydration of being exposed to the sun, when the water content of peppermint
At 42%, refill in Exocarpium Citri Rubrum shell；5）Sew on and close two valve Exocarpium Citri Rubrum shells, obtain Exocarpium Citri Rubrum tea bag；6）Carried with fragrance extracting machine
The dry Exocarpium Citri Rubrum tea bag of smoked bean curd, for temperature control at 115 DEG C, Titian drying time is 3.5h, further takes out Exocarpium Citri Rubrum tea bag, is cooled to room temperature,
Produce the dried tangerine peel tea, the step 3）It is middle fermentation Exocarpium Citri Rubrum shell the step of be:（1）By the temperature control in fermenting cellar 16
DEG C, relative humidity control 93%, while keep well-ventilated in fermenting cellar；（2）Exocarpium Citri Rubrum shell is put into fermenting cellar, Exocarpium Citri Rubrum
Spacing between shell is maintained at 0.25 ㎝, and ferment 18min；（3）Exocarpium Citri Rubrum shell is turned, then the 12min that ferments.
Comparative example 1
Compared with Example 3, a kind of 1 Exocarpium Citri Rubrum of comparative example is fabricated to the step 4 of the method for tea）In purple perilla it is unbaked, directly
It is filled into Exocarpium Citri Rubrum shell, the step of Exocarpium Citri Rubrum is fabricated to tea by remaining is same as Example 3.
Comparative example 2
Compared with Example 3, a kind of 2 Exocarpium Citri Rubrum of comparative example is fabricated to the step 4 of the method for tea）In peppermint without be exposed to the sun dehydration,
It is directly filled into Exocarpium Citri Rubrum shell, the step of Exocarpium Citri Rubrum is fabricated to tea by remaining is same as Example 3.
Comparative example 3
Compared with Example 3, a kind of 3 Exocarpium Citri Rubrum of comparative example is fabricated to the method for tea and is not added with peppermint, and Exocarpium Citri Rubrum is fabricated to tea by remaining
The step of it is same as Example 3.
Table 1 below provides the performance test results of the dried tangerine peel tea being prepared in embodiment 1-3 and comparative example 1-3.
Table 1
From the performance test results of the dried tangerine peel tea being prepared in above-described embodiment 1-3 and comparative example 1-3, the present invention one
The method that kind Exocarpium Citri Rubrum is fabricated to tea, purple perilla first toast in the baking oven of proper temperature, refill in Exocarpium Citri Rubrum shell, can increase
Absorption of the purple perilla blade to benefit materials such as aurantiin, structure rubber aldehyde, geraniols, reduce the beneficiating ingredient such as aurantiin in Exocarpium Citri Rubrum fruit
It is lost in；Peppermint is first put under sunlight dehydration of being exposed to the sun, and refills in Exocarpium Citri Rubrum shell, can prevent that peppermint fermentation is rotten, simultaneously because
Peppermint is cool in nature, can effectively solve the problems, such as that hot gas can be produced in vivo by drinking dried tangerine peel tea too much.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (6)
1. a kind of method that Exocarpium Citri Rubrum is fabricated to tea, it is characterised in that the dried tangerine peel tea is mainly by Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum flower, purple perilla, peppermint
Composition, Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum flower, purple perilla, the ratio of weight and number of peppermint are：30~40: 3~5: 2~4: 5~7, the Exocarpium Citri Rubrum makes
Method into tea is：1）Fresh Exocarpium Citri Rubrum fruit is chosen, Exocarpium Citri Rubrum fruit is cut, is divided into size identical two parts；2）Draw out Exocarpium Citri Rubrum
The pulp and fruit stone of fruit, obtain Exocarpium Citri Rubrum shell；3）Ferment Exocarpium Citri Rubrum shell；4）Exocarpium Citri Rubrum flower, purple perilla, thin is filled in Exocarpium Citri Rubrum shell
Lotus；5）Sew on and close two valve Exocarpium Citri Rubrum shells, obtain Exocarpium Citri Rubrum tea bag；6）Exocarpium Citri Rubrum tea bag, temperature control are dried with fragrance extracting machine Titian
At 110 DEG C~125 DEG C, Titian drying time is 3h~4h, further takes out Exocarpium Citri Rubrum tea bag, is cooled to room temperature, produces the dried tangerine peel tea.
2. the method that a kind of Exocarpium Citri Rubrum according to claim 1 is fabricated to tea, it is characterised in that the Exocarpium Citri Rubrum fruit, Exocarpium Citri Rubrum flower,
Purple perilla, the ratio of weight and number of peppermint are：35∶4∶3∶6.
3. the method that a kind of Exocarpium Citri Rubrum according to claim 1 is fabricated to tea, it is characterised in that the step 3）Middle fermentation tangerine
The step of haw shell is:（1）By the temperature control in fermenting cellar in 15 DEG C~18 DEG C, relative humidity control 92%~95%, together
When keep fermenting cellar in well-ventilated；（2）Exocarpium Citri Rubrum shell is put into fermenting cellar, the spacing between Exocarpium Citri Rubrum shell is maintained at 0.2
The ㎝ of ㎝~0.3, ferment 15min~20min；（3）Exocarpium Citri Rubrum shell is turned, then the 10min~15min that ferments.
4. the method that a kind of Exocarpium Citri Rubrum according to claim 1 is fabricated to tea, it is characterised in that the step 4）In purple perilla
5min~8min is first toasted in the baking oven that temperature is 50 DEG C~55 DEG C, is refilled in Exocarpium Citri Rubrum shell.
5. the method that a kind of Exocarpium Citri Rubrum according to claim 1 is fabricated to tea, it is characterised in that the step 4）In peppermint
Dehydration of being exposed to the sun first is put under sunlight, when the water content of peppermint is 40%~45%, is refilled in Exocarpium Citri Rubrum shell.
6. the method that a kind of Exocarpium Citri Rubrum according to claim 1 is fabricated to tea, it is characterised in that the step 6）In use Titian
Machine Titian dries Exocarpium Citri Rubrum tea bag, and for temperature control at 115 DEG C, Titian drying time is 3.5h.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107801827A (en) * | 2017-12-28 | 2018-03-16 | 广东天安茶业有限公司 | Orange pu'er tea preparation method |
| CN107927280A (en) * | 2018-01-15 | 2018-04-20 | 浦北县利民农产品产销专业合作社 | It is a kind of persistently to keep brewing golden flower fruit teas of color and luster and preparation method thereof |
| CN108077480A (en) * | 2018-01-15 | 2018-05-29 | 浦北县利民农产品产销专业合作社 | It can persistently keep brewing golden flower fruit teas of color and luster and preparation method thereof |
| CN108185071A (en) * | 2018-01-15 | 2018-06-22 | 浦北县利民农产品产销专业合作社 | A kind of golden flower fruit teas containing abundant general flavone and preparation method thereof |
| CN108185048A (en) * | 2018-01-15 | 2018-06-22 | 浦北县利民农产品产销专业合作社 | Golden flower fruit teas and preparation method thereof |
| CN110521821A (en) * | 2019-09-03 | 2019-12-03 | 张志宗 | Natural plant material tea bag and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107801827A (en) * | 2017-12-28 | 2018-03-16 | 广东天安茶业有限公司 | Orange pu'er tea preparation method |
| CN107927280A (en) * | 2018-01-15 | 2018-04-20 | 浦北县利民农产品产销专业合作社 | It is a kind of persistently to keep brewing golden flower fruit teas of color and luster and preparation method thereof |
| CN108077480A (en) * | 2018-01-15 | 2018-05-29 | 浦北县利民农产品产销专业合作社 | It can persistently keep brewing golden flower fruit teas of color and luster and preparation method thereof |
| CN108185071A (en) * | 2018-01-15 | 2018-06-22 | 浦北县利民农产品产销专业合作社 | A kind of golden flower fruit teas containing abundant general flavone and preparation method thereof |
| CN108185048A (en) * | 2018-01-15 | 2018-06-22 | 浦北县利民农产品产销专业合作社 | Golden flower fruit teas and preparation method thereof |
| CN110521821A (en) * | 2019-09-03 | 2019-12-03 | 张志宗 | Natural plant material tea bag and preparation method thereof |
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Application publication date: 20171215 |
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