CN107616259B - Preparation method of cumquat fruit tea - Google Patents
Preparation method of cumquat fruit tea Download PDFInfo
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Abstract
The invention relates to the technical field of food processing, in particular to a preparation method of cumquat fruit tea. The method comprises the following steps: slicing, pretreating, freeze drying, fumigating, pulverizing, mixing, and sealing. The preparation method adopts pretreatment and vacuum drying dehydration in the preparation process, reduces the steps of baking and drying compared with the traditional method, avoids the decomposition of vitamin C and the loss of volatile oil components caused by high-temperature baking, retains the nutritional components in the kumquats to the maximum extent, and simultaneously adopts incense treatment to further improve the citrus fragrance and the tea fragrance in the kumquat fruit tea. The method has simple flow and simple and convenient process, is beneficial to large-scale production, and the kumquat fruit tea prepared by the method has high leaching rate of effective components such as vitamin C, vitamin P, volatile oil and the like, fresh and mellow mouthfeel, strong fragrance of kumquats and higher nutritional value.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food processing, in particular to a preparation method of cumquat fruit tea.
[ background of the invention ]
Kumquat (Fortunella margarita Swingle) is a plant belonging to the genus Fortunella of the family Rutaceae, contains abundant vitamin C, kumquat glycoside and other components, and has certain effects of maintaining cardiovascular function and preventing diseases such as angiosclerosis, hypertension and the like. It can be used for treating cough after being drunk. Kumquat is sweet and warm in nature, and can regulate qi, relieve depression and resolve phlegm. Has effects in regulating qi-flowing, relieving cough, invigorating stomach, eliminating phlegm, and preventing asthma and bronchitis. Kumquat also contains vitamin P, is an important nutrient for maintaining the health of blood vessels, can strengthen the elasticity of micro blood vessels, and can be used as an auxiliary nursing food for hypertension, angiosclerosis and heart diseases. Has the effects of reducing phlegm, relieving cough, eliminating stagnation and refreshing, and the efficacy of kumquat is 80 percent of that of orange peel.
The tea is a famous beverage in China, contains beneficial components such as tea polyphenol, tea pigment, tea polysaccharide, gamma-aminobutyric acid and the like, and has the effects of reducing cardiovascular and cerebrovascular diseases, reducing cholesterol, reducing blood pressure and the like, wherein catechin is the most typical representative of the tea polyphenol and has the effects of resisting oxidation, resisting inflammation, improving intestinal flora and the like. The cumquat contains rich vitamin C, and meanwhile, the tea contains the active ingredients of catechin, and the catechin can promote the absorption and accumulation of the vitamin C in a human body and improve the utilization rate of the vitamin C in the human body.
In the prior art, in chinese patent publication nos. CN104920698A and CN107183260A, kumquat fruit tea or kumquat tea uses kumquat peel as a raw material, so that tea leaves have a kumquat flavor, and simultaneously, kumquat peel is dehydrated by baking or drying, but in the processing process, volatile oil components having aroma in the kumquat peel are more lost due to high-temperature baking, so that the kumquat aroma is reduced; on the other hand, because only kumquat peel is used as a raw material, kumquat pulp is difficult to store for a long time after being removed, and the kumquat pulp contains rich nutrient components such as vitamin P, vitamin C and the like, and is not fully utilized, so that waste is caused; the fructus Citri Tangerinae has vitamin P content of about 2.7mg/g, and the vitamin P can prevent vitamin C from being destroyed due to oxidation, and has effects of strengthening capillary vessel tissue, enhancing capillary vessel absorption capacity and enhancing vitamin C efficacy.
[ summary of the invention ]
The invention aims to: aiming at the problems that volatile oil components are easy to lose and kumquat pulp is not fully utilized in the existing preparation process of kumquat fruit tea, the preparation method of the kumquat fruit tea which reserves kumquat nutrient components to the greatest extent and has rich kumquat fragrance is provided.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of kumquat fruit tea comprises the following steps:
s1, slicing raw materials: cleaning the harvested mature cumquats, draining water and carrying out slicing treatment to obtain cumquats slices, wherein the thickness of each cumquats slice is 2-5 mm;
s2, pretreatment: soaking the kumquat slices in the mixed solution for 20-35 minutes, keeping the temperature at 22-27 ℃, taking out and draining to obtain pretreated kumquats;
s3, drying treatment: putting the pretreated kumquats into a freeze dryer, and carrying out freeze drying to obtain dried kumquats;
s4, fumigating treatment: putting the dried cumquats into a fumigating box, adding the uniformly mixed fumigating mixture, fumigating for 20-30 minutes, and taking out to obtain fumigating cumquats;
s5, mixed loading and sealing: and (3) crushing the incense cumquats to 50-200 meshes, adding the tea leaves, fully mixing uniformly, then putting the mixture into a paper tea bag, carrying out vacuum sealing, and standing the mixture in a dark and cool place for 10-45 days to obtain the cumquats fruit tea.
Further, in step S2, the preparation method of the pretreatment solution includes mixing the above raw materials uniformly and heating to 62-67 ℃, and stirring until completely dissolving, wherein the monoester content of the sucrose stearate is 50-60%, and the ratio of sorbitol, tween-60, tea polyphenol, β -cyclodextrin, soybean phospholipid, sucrose fatty acid ester, tea polyphenol palmitate and water is 3-5: 1.0-1.4: 10-14: 0.7-1: 16-20: 0.8-1.2: 0.6-1.0: 1000 by weight parts.
Further, in step S3, the freeze-drying method is as follows: placing the preprocessed kumquat slices into a vacuum freeze dryer, setting the pre-freezing temperature to be-32 to-27 ℃, the freezing rate to be 0.12 to 0.35 ℃/min, and maintaining the freezing temperature to be-32 to-27 ℃ for 1 to 3 hours; setting shelf temperature at 50-55 deg.C and vacuum degree at 60-80Pa, and drying for 2-3 hr; setting the temperature of the shelf at 42-48 deg.C, and performing middle-stage drying for 1-2 hr; then setting the shelf temperature at 35-40 deg.C and vacuum degree at 15-30Pa, and performing post-drying for 2-4 hr.
Further, in step S4, the fumigation mixture includes flour, sugar, dried orange peel and fumigation tea, and the ratio of the flour, the sugar, the dried orange peel and the fumigation tea is 1-1.5: 0.8-1.2: 1-1.5: 2-2.5, wherein the fumigated tea is selected from any one of black tea, green tea and hawthorn leaf tea.
Further, in step S5, the ratio of the dried cumquat to the tea leaves is 1-5: 1, wherein the tea leaves are selected from any one of black tea, green tea, and hawthorn leaf tea.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. the kumquat fruit tea is prepared by taking kumquat whole fruits as raw materials, the effective components (including vitamin C, vitamin P, volatile oil components and the like) in kumquat peel and kumquat pulp are retained to the greatest extent in the production process, the kumquat tea has higher nutritional value, can be stored for a long time through dehydration and vacuum sealing, and the kumquat in tea soup after brewing has rich flavor, has the function of moistening the throat, has different tastes when being matched with different tea leaves, is matched with green tea to have faint scent taste, is matched with black tea to have sweet taste, and is matched with hawthorn leaves to clear the mouth and relieve summer heat.
2. The preparation method comprises the steps of dehydrating kumquats, preparing tea juice, soaking kumquat, soaking and soaking, wherein the kumquats are dehydrated by a high-temperature baking process, the loss of active ingredients of the kumquats is high due to the fact that the kumquats are not subjected to other pretreatment before dehydration, particularly volatile oil ingredients and vitamin C are not subjected to other pretreatment, the dehydrated kumquats are rehydrated during soaking, but the water solubility of the volatile oil ingredients is poor, the leaching rate of the volatile oil is low, the leached volatile oil is oily and floats on the surface of the tea juice, the volatile oil is not uniformly dispersed, the fragrance of the kumquats is light, the integral flavor of the tea juice is influenced, the mixed aqueous solution containing sorbitol, tween-60, tea polyphenol, β -cyclodextrin, soybean phospholipid, sucrose fatty acid ester and tea polyphenol palmitate is adopted before the kumquats dehydration, the sorbitol and tween-60 have the effect of enhancing the permeability, on the one hand, the leaching rate of the active ingredients after rehydration can be increased, the absorption of kumquat slices can be better, the effects of other additives have a certain sweetness, the taste can be improved, the taste and the taste of the soybean tea juice can be improved, the flavor of the tea juice prepared by the tea juice, the flavor of the tea juice, the flavor of the tea juice is also has a flavor of the tea juice, the flavor of the tea juice is improved, the flavor of the tea juice, the tea juice is improved, the flavor of the tea juice is improved, the tea juice is also has the tea juice of the flavor of the tea juice, the tea juice of the tea juice, the flavor of the tea juice is improved, the tea juice of the tea fruit juice of the tea, the tea fruit juice of the tea, the tea juice of the tea fruit juice of the tea, the tea fruit of the tea of the.
3. The invention adopts the freeze vacuum drying to dehydrate the cumquats, thereby avoiding the loss of volatile oil components and the high-temperature damage of vitamin C caused by high-temperature baking dehydration. The vacuum freeze drying in the invention controls the low freezing speed, the formed ice crystal is large, and the removal of water in the sublimation process is facilitated. The dehydrated kumquats are loose in structure, so that the tea flavor and the citrus fragrance can be absorbed more favorably in the smoking process.
[ detailed description ] embodiments
The present invention will be further described with reference to the following examples.
Example 1
A preparation method of kumquat fruit tea comprises the following steps:
s1, slicing raw materials: cleaning the harvested mature cumquats, draining water and carrying out slicing treatment to obtain cumquats slices, wherein the thickness of each cumquats slice is 4 mm;
s2, pretreatment: soaking the kumquat slices in the mixed solution for 27 minutes, keeping the temperature at 25 ℃, taking out and draining to obtain pretreated kumquats;
s3, drying treatment: placing the preprocessed kumquat slices into a vacuum freeze dryer, setting the pre-freezing temperature to be-30 ℃, the freezing rate to be 0.21 ℃/min, and maintaining the freezing temperature of-30 ℃ for 2 hours; setting shelf temperature at 53 deg.C and vacuum degree at 70Pa, and drying for 2.5 hr; setting the temperature of the shelf at 45 ℃ and carrying out middle-stage drying for 1.5 hours; setting the temperature of the shelf at 37 ℃ and the vacuum degree at 23Pa, and performing later-stage drying for 3 hours to obtain dried cumquat;
s4, fumigating treatment: putting the dried kumquats into a fumigating box, adding the uniformly mixed fumigating mixture, fumigating for 25 minutes, and taking out to obtain fumigating kumquats; the fumigation mixture comprises flour, sugar, dried orange peel and fumigation tea, and the ratio of the flour to the sugar to the dried orange peel to the fumigation tea is 1.3: 1: 1.2: 2.2 wherein the fumigated tea leaves are selected from hawthorn leaf tea.
S5, mixed loading and sealing: crushing the incense cumquats to 120 meshes, adding tea leaves, fully mixing uniformly, then putting into a paper tea bag, carrying out vacuum sealing, and standing in a dark and cool place for 25 days to obtain cumquats tea; wherein the ratio of the dried kumquats to the tea leaves is 3: 1 wherein the tea leaves are selected from hawthorn leaf tea.
In step S2 of this example, the preparation method of the pretreatment solution includes mixing the above raw materials at a weight ratio of sorbitol, tween-60, tea polyphenol, β -cyclodextrin, soybean lecithin, sucrose fatty acid ester, tea polyphenol palmitate, and water of 4: 1.2: 12: 0.8: 18: 1: 0.8: 1000, heating to 65 ℃, and stirring until completely dissolved, wherein the content of the monoester of sucrose stearate is 55%.
Example 2
A preparation method of kumquat fruit tea comprises the following steps:
s1, slicing raw materials: cleaning the harvested mature cumquats, draining water and carrying out slicing treatment to obtain cumquats slices, wherein the thickness of each cumquats slice is 2 mm;
s2, pretreatment: soaking the kumquat slices in the mixed solution for 20 minutes, keeping the temperature at 27 ℃, taking out and draining to obtain pretreated kumquats;
s3, drying treatment: placing the preprocessed kumquat slices into a vacuum freeze dryer, setting the pre-freezing temperature to be-32 ℃, the freezing rate to be 0.12 ℃/min, and maintaining the freezing temperature of-32 ℃ for 1 hour; setting the shelf temperature at 50 ℃ and the vacuum degree at 60Pa, and carrying out primary drying for 2 hours; setting the temperature of the shelf at 42 ℃, and carrying out medium-term drying for 1 hour; setting the shelf temperature to 35 ℃ and the vacuum degree to 15Pa, and performing later-stage drying for 2 hours to obtain dried cumquats;
s4, fumigating treatment: putting the dried kumquats into a fumigating box, adding the uniformly mixed fumigating mixture, fumigating for 20 minutes, and taking out to obtain fumigating kumquats; the fumigation mixture comprises flour, sugar, dried orange peel and fumigation tea, and the ratio of the flour, the sugar, the dried orange peel and the fumigation tea is 1: 0.8: 1: 2 wherein the fumigated tea leaves are selected from green tea.
S5, mixed loading and sealing: crushing the incense cumquats to 50 meshes, adding tea leaves, fully mixing uniformly, then putting the mixture into a paper tea bag, carrying out vacuum sealing, and standing the mixture in a dark and cool place for 10 days to obtain cumquats tea; wherein the ratio of the dried kumquats to the tea leaves is 1: 1, wherein the tea leaves are selected from any one of black tea, green tea, and hawthorn leaf tea.
In step S2 of this example, the preparation method of the pretreatment solution includes mixing the above raw materials at a weight ratio of 3: 1.0: 10: 0.7: 16: 0.8: 0.6: 1000 with sorbitol, tween-60, tea polyphenol, β -cyclodextrin, soybean phospholipid, sucrose fatty acid ester, tea polyphenol palmitate, and water, heating to 62 ℃, and stirring until completely dissolved, wherein the monoester content of sucrose stearate is 50%.
Example 3
A preparation method of kumquat fruit tea comprises the following steps:
s1, slicing raw materials: cleaning the harvested mature cumquats, draining water and carrying out slicing treatment to obtain cumquats slices, wherein the thickness of each cumquats slice is 5 mm;
s2, pretreatment: soaking the kumquat slices in the mixed solution for 35 minutes, keeping the temperature at 27 ℃, taking out and draining to obtain pretreated kumquats;
s3, drying treatment: placing the preprocessed kumquat slices into a vacuum freeze dryer, setting the pre-freezing temperature to be-27 ℃, the freezing rate to be 0.35 ℃/min, and maintaining the freezing temperature of-27 ℃ for 3 hours; setting the shelf temperature to 55 ℃ and the vacuum degree to 80Pa, and carrying out primary drying for 3 hours; setting the temperature of the shelf at 48 ℃, and carrying out medium-term drying for 2 hours; setting the temperature of the shelf at 40 ℃ and the vacuum degree at 30Pa, and performing later-stage drying for 4 hours to obtain dried kumquats;
s4, fumigating treatment: putting the dried kumquats into a fumigating box, adding the uniformly mixed fumigating mixture, fumigating for 30 minutes, and taking out to obtain fumigating kumquats; the fumigation mixture comprises flour, sugar, dried orange peel and fumigation tea, and the ratio of the flour to the sugar to the dried orange peel to the fumigation tea is 1.5: 1.2: 1.5: 2.5 wherein the fumigated tea leaves are selected from black tea.
S5, mixed loading and sealing: crushing the incense cumquats to the crushing degree of 200 meshes, adding the tea leaves, fully mixing uniformly, then putting the mixture into a paper tea bag, carrying out vacuum sealing, and standing the mixture in a dark and cool place for 45 days to obtain cumquats tea; wherein the ratio of the dried kumquats to the tea leaves is 5: 1 wherein the tea leaves are selected from black tea.
In step S2 of this example, the preparation method of the pretreatment solution includes mixing the above raw materials at a weight ratio of sorbitol, tween-60, tea polyphenol, β -cyclodextrin, soybean lecithin, sucrose fatty acid ester, tea polyphenol palmitate, and water of 5: 1.4: 14: 1: 20: 1.2: 1.0: 1000, heating to 67 ℃, and stirring to completely dissolve, wherein the monoester content of sucrose stearate is 60%.
Example 4
A preparation method of kumquat fruit tea comprises the following steps:
s1, slicing raw materials: cleaning the harvested mature cumquats, draining water and carrying out slicing treatment to obtain cumquats slices, wherein the thickness of each cumquats slice is 3 mm;
s2, pretreatment: soaking the kumquat slices in the mixed solution for 25 minutes, keeping the temperature at 23 ℃, taking out and draining to obtain pretreated kumquats;
s3, drying treatment: placing the preprocessed kumquat slices into a vacuum freeze dryer, setting the pre-freezing temperature to be-30 ℃, the freezing rate to be 0.16 ℃/min, and maintaining the freezing temperature of-32 to-27 ℃ for 2 hours; setting the shelf temperature to be 51 ℃ and the vacuum degree to be 65Pa, and carrying out primary drying for 2 hours; setting the temperature of the shelf at 43 ℃, and carrying out medium-term drying for 1 hour; then setting the shelf temperature to be 36 ℃ and the vacuum degree to be 17Pa, and carrying out later-stage drying for 2 hours to obtain dried kumquats;
s4, fumigating treatment: putting the dried kumquats into a fumigating box, adding the uniformly mixed fumigating mixture, fumigating for 22 minutes, and taking out to obtain fumigating kumquats; the fumigation mixture comprises flour, sugar, dried orange peel and fumigation tea, and the ratio of the flour to the sugar to the dried orange peel to the fumigation tea is 1.1: 0.9: 1.1: 2.1 wherein the fumigated tea leaves are selected from green tea.
S5, mixed loading and sealing: crushing the incense cumquats to 100 meshes, adding tea leaves, fully mixing uniformly, then putting into a paper tea bag, carrying out vacuum sealing, and standing in a dark and cool place for 15 days to obtain cumquats tea; wherein the ratio of the dried kumquats to the tea leaves is 2: 1 wherein the tea leaves are selected from green tea.
In step S2 of this example, the preparation method of the pretreatment solution includes mixing the above raw materials, heating the mixture to 63 ℃, and stirring the mixture until the mixture is completely dissolved, wherein the ratio of sorbitol, tween-60, tea polyphenol, β -cyclodextrin, soybean phospholipid, sucrose fatty acid ester, tea polyphenol palmitate, and water is 4: 1.1: 11: 0.8: 17: 0.9: 0.7: 1000 by weight, and the monoester content of sucrose stearate is 52%.
Example 5
A preparation method of kumquat fruit tea comprises the following steps:
s1, slicing raw materials: cleaning the harvested mature cumquats, draining water and carrying out slicing treatment to obtain cumquats slices, wherein the thickness of each cumquats slice is 4 mm;
s2, pretreatment: soaking the kumquat slices in the mixed solution for 32 minutes, keeping the temperature at 26 ℃, taking out and draining to obtain pretreated kumquats;
s3, drying treatment: placing the preprocessed kumquat slices into a vacuum freeze dryer, setting the pre-freezing temperature to be-28 ℃, the freezing rate to be 0.28 ℃/min, and maintaining the freezing temperature of-28 ℃ for 2 hours; setting the shelf temperature at 54 ℃ and the vacuum degree at 75Pa, and carrying out primary drying for 3 hours; setting the temperature of the shelf at 46 ℃, and carrying out medium-term drying for 2 hours; setting the shelf temperature to 39 ℃ and the vacuum degree to 25Pa, and performing later-stage drying for 3 hours to obtain dried cumquat;
s4, fumigating treatment: putting the dried kumquats into a fumigating box, adding the uniformly mixed fumigating mixture, fumigating for 28 minutes, and taking out to obtain fumigating kumquats; the fumigation mixture comprises flour, sugar, dried orange peel and fumigation tea, and the ratio of the flour to the sugar to the dried orange peel to the fumigation tea is 1.4: 1.1: 1.4: 2.4 wherein the fumigated tea leaves are selected from black tea.
S5, mixed loading and sealing: crushing the incense cumquats to the crushing degree of 150 meshes, adding the tea leaves, fully mixing uniformly, then putting the mixture into a paper tea bag, carrying out vacuum sealing, and standing the mixture in a dark and cool place for 40 days to obtain cumquats tea; wherein the ratio of the dried kumquats to the tea leaves is 4: 1 wherein the tea leaves are selected from black tea.
In step S2 of this example, the preparation method of the pretreatment solution includes mixing, by weight, sorbitol, tween-60, tea polyphenol, β -cyclodextrin, soybean lecithin, sucrose fatty acid ester, tea polyphenol palmitate, and water at a ratio of 5: 1.3: 13: 0.9: 19: 1.1: 0.9: 1000, heating the above raw materials to 66 ℃, and stirring until completely dissolved, wherein the monoester content of sucrose stearate is 58%.
Example 6
The preparation process in example 1 was followed, except that no pretreatment was performed, and the remaining steps were the same.
Example 7
The same procedure as in example 1 was followed except that vacuum drying was not used, but drying was carried out by baking at 70 ℃ for 20 hours and then baking at 93 ℃ for 3 hours.
Example 8
The kumquat teas prepared in examples 1-5 were labeled as samples 1-5 and the kumquat teas prepared in examples 6-7 were labeled as comparative samples 1-2.
2g of cumquat fruit tea prepared in each example is taken, is brewed with 50mL of hot water at 95 ℃, and is cooled to room temperature to obtain tea soup, and the following detection is carried out.
Vitamin P was measured using the following method: the determination was performed by high performance liquid chromatography, the detection wavelength was 285.5nm, the solvent was methanol, the mobile phase was methanol-water (60: 40), the flow rate was 1.0mL/min, and the vitamin P leaching amount of kumquat fruit tea was calculated according to the vitamin P leaching amount (vitamin P content/kumquat fruit tea mass), and the results are shown in table 1.
Vitamin C was measured using the following method: the vitamin C extraction amount was calculated by high performance liquid chromatography using venusil xbp-C18 column, using 0.2% metaphosphoric acid aqueous solution as mobile phase, flow rate 1mL/min, detection wavelength 240nm, and according to the vitamin C extraction amount (vitamin C content/cumquat tea mass), the results are shown in table 1.
The oil yield and the content of the volatile oil components are measured by the following method: the tea soup is demulsified by an extraction demulsification system, volatile oil components are extracted, and the oil yield is calculated according to the oil yield (the mass of the volatile oil/the mass of the kumquat fruit tea) 100 percent, and the result is shown in table 1.
TABLE 1 vitamin and oil yield measurement results
As can be seen from the above table, since the weight ratio of the dried cumquat to the tea leaves in each example is different, the calculated leaching amounts and oil yield of vitamin P and vitamin C are different, and the vitamin C contents of the nectar prepared by using different tea leaves are different, wherein the vitamin C content of green tea is higher, and the vitamin contents of hawthorn leaves and black tea are relatively lower. The sample 1 and the comparative samples 1-2 which adopt the same weight ratio of dried kumquat to tea and the same tea are adopted, and the comparative sample 1 is not pretreated, so that the volatile oil component is difficult to leach out in the brewing process, the oil yield is reduced by about 42.1 percent compared with the sample 1, and the leaching amount of vitamin C and vitamin P is also reduced; the comparison sample 2 uses baking to dry cumquat, the heat stability of vitamin P is better than that of vitamin C, so the loss is not large in the baking process, the vitamin C is easily decomposed by heat, the loss of vitamin C is more in the processing process, the vitamin C leaching rate is only 41.8% of that of the sample 1, the loss of volatile oil components is more in the baking process, and the oil yield is only 48.1% of that of the sample 1. Therefore, the kumquat fruit tea prepared by the method better protects effective components such as vitamin C, vitamin P, volatile oil and the like in kumquats, and has higher nutritional value and kumquat flavor.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (5)
1. The preparation method of the cumquat fruit tea is characterized by comprising the following steps:
s1, slicing raw materials: cleaning the harvested mature cumquats, draining water and carrying out slicing treatment to obtain cumquats slices, wherein the thickness of each cumquats slice is 2-5 mm;
s2, pretreating, namely soaking the kumquat slices in a mixed solution for 20-35 minutes, keeping the temperature at 22-27 ℃, taking out and draining to obtain pretreated kumquats, wherein the mixed solution is prepared by mixing, by weight, sorbitol, Tween-60, tea polyphenol, β -cyclodextrin, soybean phospholipid, sucrose fatty acid ester, tea polyphenol palmitate and water in a ratio of 3-5: 1.0-1.4: 10-14: 0.7-1: 16-20: 0.8-1.2: 0.6-1.0: 1000, uniformly heating the raw materials to 62-67 ℃, and stirring until the raw materials are completely dissolved;
s3, drying treatment: putting the pretreated kumquats into a freeze dryer, and carrying out freeze drying to obtain dried kumquats;
s4, fumigating treatment: putting the dried cumquats into a fumigating box, adding the uniformly mixed fumigating mixture, fumigating for 20-30 minutes, and taking out to obtain fumigating cumquats;
s5, mixed loading and sealing: and (3) crushing the incense cumquats to 50-200 meshes, adding the tea leaves, fully mixing uniformly, then putting the mixture into a paper tea bag, carrying out vacuum sealing, and standing the mixture in a dark and cool place for 10-45 days to obtain the cumquats fruit tea.
2. The method of claim 1, wherein the step S3, the freeze-drying process comprises: placing the preprocessed kumquat slices into a vacuum freeze dryer, setting the pre-freezing temperature to be-32 to-27 ℃, the freezing rate to be 0.12 to 0.35 ℃/min, and maintaining the freezing temperature to be-32 to-27 ℃ for 1 to 3 hours; setting shelf temperature at 50-55 deg.C and vacuum degree at 60-80Pa, and drying for 2-3 hr; setting the temperature of the shelf at 42-48 deg.C, and performing middle-stage drying for 1-2 hr; then setting the shelf temperature at 35-40 deg.C and vacuum degree at 15-30Pa, and performing post-drying for 2-4 hr.
3. The method of claim 1, wherein in step S4, the mixture includes flour, sugar, dried orange peel and fumigated tea leaves, and the ratio of flour, sugar, dried orange peel and fumigated tea leaves is 1-1.5: 0.8-1.2: 1-1.5: 2-2.5, wherein the fumigated tea is selected from any one of black tea, green tea and hawthorn leaf tea.
4. The method of claim 1, wherein in step S5, the ratio of cumquat to tea is 1-5: 1, wherein the tea leaves are selected from any one of black tea, green tea, and hawthorn leaf tea.
5. Kumquat fruit tea, which is prepared by the preparation method of kumquat fruit tea according to any one of claims 1 to 4.
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