CN107691697A - A kind of preparation method of blue or green tangerine tea - Google Patents
A kind of preparation method of blue or green tangerine tea Download PDFInfo
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- CN107691697A CN107691697A CN201711086763.2A CN201711086763A CN107691697A CN 107691697 A CN107691697 A CN 107691697A CN 201711086763 A CN201711086763 A CN 201711086763A CN 107691697 A CN107691697 A CN 107691697A
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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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Abstract
The invention discloses a kind of preparation method of blue or green tangerine tea, comprise the following steps：1）Blue or green tangerine is divided into two parts, removes the pulp of inside, and cleans up, dry, obtains tangerine storehouse and tangerine lid；2）Green brick tea is assorted, then steamed, tangerine storehouse is put into after cooling, tangerine lid is covered after filling, stood to tealeaves and soften；3）By step 2）The obtained tangerine storehouse for filling tea and tangerine are covered bakes 30 50min at 70 80 DEG C, is then dried at 45 55 DEG C；It is aged 6 12 months after cooling encapsulation, then carries out the multiple sound of a roaring fire at 40 50 DEG C and do, is aged after finally cooling encapsulation 35 months and can obtain blue or green tangerine tea.The blue or green tangerine tea is merged both, has a variety of flavonoid glycoside compounds and several amino acids, has high medical value and healthcare function.
Description
Technical field
The invention belongs to tea making technology field, more particularly to a kind of preparation method of blue or green tangerine tea.
Background technology
Yichang, Gu claims smooth mound, well-known because abounding with citrus and tealeaves since ancient times.This area's not only citrus growing surface
Product is big, and wide in variety, fruit is of fine quality good；And due to being located in South-West Hubei Wuling mountain area, its tealeaves is in planting scale, kind, quality
Also have half share with it, the two is all local distinguishing products.
The content of the invention
It is an object of the invention to provide a kind of preparation method of blue or green tangerine tea, the blue or green tangerine tea prepared by this method, can merge
Blue or green tangerine and the fragrance of tealeaves, flavour is mellow, and is a kind of health drink the effect of can have both concurrently.
In order to solve the above technical problems, the technical solution adopted in the present invention is：A kind of preparation method of blue or green tangerine tea, including
Following steps：
1) blue or green tangerine is divided into two parts, removes the pulp of inside, and cleaned up, dry, obtain tangerine storehouse and tangerine lid；
2) it is green brick tea is assorted, then steamed, tangerine storehouse is put into after cooling, tangerine lid is covered after filling, stood to tealeaves
Soften；
3) the tangerine storehouse for filling tea and tangerine obtained step 2) is covered bakes 30-50min at 70-80 DEG C, then at 45-55 DEG C
Dried；It is aged after cooling encapsulation 6-12 months, then carries out the multiple sound of a roaring fire at 40-50 DEG C and do, 3-5 is aged after finally cooling encapsulation
It can obtain blue or green tangerine tea within individual month.
Further, described blue or green tangerine diameter≤6.0 ㎝, a diameter of≤2.5cm of tangerine lid.Blue or green tangerine is excessive, and its is dried
Cheng Rongyi goes mouldy, and because the dress tea more later stage drinks inconvenience；Tangerine lid is excessive, i.e., hatch bore diameter is larger, and tangerine tea is treated
Easily spill in journey, and be not easy to the fusion of tangerine tea.
Further, the blue or green tangerine is selected from the orange plucked in South-West Hubei Wuling mountain area Yichang region 7-9 months, outward appearance without
Scab, solid colour is uniform in size, and tangerine storehouse and tangerine lid are cleaned multiple times after removing pulp, after dry or air-dry.Processing
During, it is ensured that pulp is removed completely, and fruit juice is cleaned up as far as possible, avoids cause and effect juice residual from making later product storage
Into adverse effect.
Further, the green brick tea contains river Hubei green brick tea to be long.
Further, the green brick tea steams 10-15s using 100-105 DEG C of steam, steam tea be in order that tealeaves softens,
It is easy to fill tea.
Further, the time stood in step 2) starts discoloration more than 6 hours, to tangerine storehouse and tangerine lid and stopped.Typically
Change to brown.
Further, dried described in step 3) and refer to tangerine peel, tangerine lid average moisture content≤5wt%, and tealeaves moisture content≤
4wt%.
Further, cooling open assembly time is 2-4 hours in step 3), tangerine tea is merged at normal temperatures.
Further, when the green brick tea is assorted, according to the mouthfeel of the every batch of raw material and physical and chemical index according to original of learning from other's strong points to offset one's weaknesses
Then it is combined, specific mouthfeel such as fragrance, soup look, flavour, tea residue, physical and chemical index such as amino acid, Tea Polyphenols and tea polysaccharide etc., really
It is optimal to protect dispensing mouthfeel.
The invention further relates to the blue or green tangerine tea for using described method to be prepared.
Long positioned at Yichang contains river Hubei green brick tea, using advantageous regional advantages, using South-West Hubei Wuling mountain area
High mountain fresh leaves of tea plant at 800 meters of height above sea level, is made through 77 procedures, and its product Chen Xiang is strong fragrant, soup look is orange red, flavour
Mellow, not only mouthfeel is all good, while because rich in materials such as Tea Polyphenols, tea polysaccharides, there is the work(such as hypoglycemic, lowering blood pressure and blood fat
Energy；And orange peel has high medical value and health care because containing volatile oil and flavonoid glycoside compound and several amino acids
Function；Such as rich in synephrine, Nobiletin material, synephrine has the effect of acceleration metabolism, fat-reducing；Nobiletin has anti-
Thrombosis, anticancer, antimycotic, anti-inflammatory, antianaphylactic effect, it is the precious material of integration of drinking and medicinal herbs.
Using tangerine peel and the long blue or green tangerine tea contained river Hubei green brick tea and be mixed, the effect of having both concurrently, one kind is formd
New product.
Original preparation method is that the tangerine peel of tealeaves and drying is mixed by certain proportioning or is put into tealeaves to draw
It is dried in empty orange, the blue or green tangerine tea being so process mildew occurs not in time in the presence of insufficient or drying is merged
Phenomenon；The inventive method is that green brick tea is put into the blue or green tangerine storehouse for having removed pulp, covers tangerine lid, low temperature drying after first high temperature and
Into just obtaining small blue or green mandarin orange；The preparation method using the processing of high/low temperature and special process because overcoming the small green grass or young crops of general processing scheme
Mandarin orange has that baked temperature is too high too urgent to cause tangerine tea organoleptic substances to merge easy mildew when insufficient mouthfeel is bad, temperature is too low
Shortcoming.
Beneficial effects of the present invention are in particular in：
(1) the existing long unique oral sensations for containing river green brick tea of blue or green tangerine tea made by, the delicate fragrance of Yichang orange is carried again；
(2) the blue or green tangerine tea made by is rich in materials beneficial to health such as more amino acid, arenes；
(3) the blue or green tangerine tea made by because of the baking scheme using high/low temperature and dries tangerine storehouse and tangerine lid, avoids because drying not
Mildew phenomenon timely and due to ponding appearance；
(4) blue or green tangerine tea made by pass through just dry, it is multiple dry, ageing three phases, easily facilitate it is long contain river green brick tea with it is small
Blue or green tangerine depth integration.
Embodiment
The present invention is further illustrated with reference to embodiment, but the scope of protection of present invention is not limited to implement
The scope of example statement.
Embodiment 1：
A kind of preparation method of blue or green tangerine tea, comprises the following steps：
Blue or green tangerine tea preparation characteristic is as follows：
(1) choose South-West Hubei Wuling mountain area Yichang region 7-9 months blue or green tangerine, clean up, typically require its outward appearance without
Scab, solid colour, orange is uniform in size, the ㎝ of diameter≤6.0；
(2) circular hole is opened at the center of orange top, 2.5 centimetres of diameter digs clean tangerine meat, tangerine storehouse, tangerine are cleaned with clear water
Lid at least 2 times, reduce fruit juice residual；
(3) air-dry or dry tangerine storehouse, the external moisture that tangerine covers；
(4) choose by assorted long Sheng river Hubei green brick tea, using 105 DEG C of steam, steam 15 seconds；
(5) tealeaves after steaming is filled in tangerine storehouse, covers tangerine lid, is merged 6 hours；
(6) using " high and low " temperature combination baking scheme, first dried 30 minutes with 80 DEG C, 2-3 is baked by 50 DEG C of low temperature
My god, it is ensured that during without Signs of Mould；
(7) when tangerine peel, tangerine lid composite water cut≤5% and tealeaves moisture content≤4%, stop heat and dry；
(8) 2-4 hour post packages are hung, are deposited 12 months, fusion ageing；
(9) 50 DEG C, dry more than 12 hours again, ensure tangerine peel, tangerine lid composite water cut≤5% and tealeaves moisture content≤4%；
(10) dress is received after hanging 2-4 hours, can also be aged more than 12 months further lifting mouthfeels again.
Embodiment 2：
A kind of preparation method of blue or green tangerine tea, comprises the following steps：
1) blue or green tangerine is divided into two parts, removes the pulp of inside, and cleaned up, dry, obtain tangerine storehouse and tangerine lid, wherein
Blue or green tangerine diameter≤6.0 ㎝, a diameter of≤2.5cm of tangerine lid.
2) green brick tea is subjected to selection by winnowing, color sorting, chooses bar rope consolidation, complete, color balancing tealeaves, then entered according to batch
Row open soup evaluate with physicochemical data detect, it is assorted to obtain all good green brick tea of color, smell, taste and shape；Then carry out steaming 12s at 100 DEG C,
Tangerine storehouse is put into after cooling, tangerine lid is covered after filling, 8 hours is stood and softens to tealeaves, tangerine storehouse and tangerine lid begin to change into brown；
3) the tangerine storehouse for filling tea and tangerine obtained step 2) is covered bakes 50min at 70 DEG C, is then dried at 50-55 DEG C
It is dry；It is aged 8 months after cooling encapsulation, then carries out the multiple sound of a roaring fire at 40 DEG C and do, is aged after finally cooling encapsulation 5 months and can obtain green grass or young crops
Tangerine tea.Drying standard refers to tangerine peel, tangerine lid average moisture content≤5wt%, and tealeaves moisture content≤4wt%.
Embodiment 3：
A kind of preparation method of blue or green tangerine tea, comprises the following steps：
1) blue or green tangerine is divided into two parts, removes the pulp of inside, and cleaned up, dry, obtain tangerine storehouse and tangerine lid, wherein
Blue or green tangerine diameter 4-5.5 ㎝, a diameter of 1.5-2cm of tangerine lid.
2) long river Hubei green brick tea of containing is subjected to selection by winnowing, color sorting, chooses bar rope consolidation, complete, color uniformity tealeaves,
Then according to batch carry out out soup evaluate with physicochemical data detect, it is assorted to obtain all good green brick tea of color, smell, taste and shape；Then 100
DEG C carry out steaming 10s, tangerine storehouse is put into after cooling, tangerine lid is covered after filling, stand to tealeaves and soften, tangerine storehouse and tangerine lid are begun to change into
Untill brown；
3) the tangerine storehouse for filling tea and tangerine obtained step 2) is covered bakes 40min at 75 DEG C, is then dried at 45-50 DEG C
It is dry；It is aged 6 months after cooling encapsulation, then carries out the multiple sound of a roaring fire at 45 DEG C and do, finally cooling hangs 2 hours post packages, then is aged 3
The moon can obtain blue or green tangerine tea.Drying standard refers to tangerine peel, tangerine lid average moisture content≤5wt%, and tealeaves moisture content≤4wt%.
In embodiment 1-3 drying processes, there is not Signs of Mould.
Comparative example 1：
Blue or green tangerine is divided into two parts, removes the pulp of inside, and cleans up, dry, obtains tangerine storehouse and tangerine lid, Ran Houjia
Enter in green brick tea to tangerine storehouse, be dried after covering tangerine lid, the tealeaves after drying temperature is 45-55 DEG C, 3 days in the tangerine storehouse of part goes out
Existing mouldy situation.
Comparative example 2：
In addition to the tealeaves selection black tea filled in the tangerine storehouse of use, remaining is the same as embodiment 2.
Obtained blue or green tangerine tea in above-described embodiment 1-3 and comparative example 2 is detected, its total ash and water extraction contain
Amount is shown in Table 1.
Table 1
| Sequence number | Content of ashes (%) | Water extraction (%) |
| Embodiment 1 | 4.4 | 42.16 |
| Embodiment 2 | 4.1 | 40.3 |
| Embodiment 3 | 5.1 | 38.6 |
| Comparative example 2 | 7.6 | 31.52 |
Tealeaves therein is detected, its physical and chemical index is shown in Table 2.Water extraction, amino acid content in embodiment and
Polyphenol content is significantly more than the tealeaves in comparative example 2, and nutritive value and health value are higher.Table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 2 | |
| Moisture (%) | 9.13 | 9.52 | 9.91 | 9.90 |
| Total ash (%) | 5.81 | 5.43 | 5.60 | 6.58 |
| Oil repellent (mg/kg) | 141 | 101 | 132 | 145 |
| Water extraction (%) | 32.48 | 31.39 | 31.06 | 26.25 |
| Amino acid (%) | 2.97 | 3.15 | 3.08 | 2.53 |
| Total Soluble Sugar (%) | 7.54 | 7.43 | 7.04 | 8.82 |
| Caffeine | 1.12 | 1.16 | 1.28 | 1.37 |
| Tea Polyphenols | 6.97 | 7.21 | 7.15 | 5.30 |
Claims (10)
1. a kind of preparation method of blue or green tangerine tea, it is characterised in that comprise the following steps：
1）Blue or green tangerine is divided into two parts, removes the pulp of inside, and cleans up, dry, obtains tangerine storehouse and tangerine lid；
2）Green brick tea is assorted, then steamed, tangerine storehouse is put into after cooling, tangerine lid is covered after filling, stood to tealeaves and soften；
3）By step 2）The obtained tangerine storehouse for filling tea and tangerine are covered bakes 30-50min at 70-80 DEG C, then in 45-55 DEG C of progress
Drying；It is aged after cooling encapsulation 6-12 months, then carries out the multiple sound of a roaring fire at 40-50 DEG C and do, is aged after finally cooling encapsulation 3-5 months
It can obtain blue or green tangerine tea.
2. according to the method for claim 1, it is characterised in that：The ㎝ of described blue or green tangerine diameter≤6.0, tangerine lid it is a diameter of≤
2.5cm。
3. according to the method for claim 1, it is characterised in that：The blue or green tangerine is selected from South-West Hubei Wuling mountain area Yichang region
The orange that 7-9 months pluck, outward appearance disease-free spot, solid colour is uniform in size, and tangerine storehouse and tangerine lid are carried out repeatedly after removing pulp
Cleaning, after dry or dry.
4. according to the method for claim 1, it is characterised in that：The green brick tea contains river Hubei green brick tea to be long.
5. according to the method for claim 1, it is characterised in that：The green brick tea steams 10- using 100-105 DEG C of steam
15s。
6. according to the method for claim 1, it is characterised in that：Step 2）The time of middle standing more than 6 hours, to tangerine storehouse
Start discoloration with tangerine lid to stop.
7. according to the method for claim 1, it is characterised in that：Step 3）Described in drying to refer to tangerine peel, tangerine lid average aqueous
Rate≤5wt%, and tealeaves moisture content≤4wt%.
8. according to the method for claim 1, it is characterised in that：Step 3）Middle cooling open assembly time is 2-4 hours.
9. according to the method described in claim 1-7 any one, it is characterised in that：When the green brick tea is assorted, according to every batch
The mouthfeel and physical and chemical index of raw material are combined according to principle of learning from other's strong points to offset one's weaknesses, it is ensured that dispensing mouthfeel.
10. the blue or green tangerine tea being prepared using the method described in claim 1-8 any one.
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| CN201711086763.2A CN107691697A (en) | 2017-11-07 | 2017-11-07 | A kind of preparation method of blue or green tangerine tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185057A (en) * | 2018-03-29 | 2018-06-22 | 西南大学 | A kind of preparation method of blueness cumquat lemon tea |
| CN108308341A (en) * | 2018-04-26 | 2018-07-24 | 胡江飞 | A kind of blueness tangerine King solomonseal rhizome tea and its preparation process |
| CN109757576A (en) * | 2019-03-11 | 2019-05-17 | 湖北车溪人家生态农业有限责任公司 | A kind of orange tea and preparation method thereof |
| CN111150777A (en) * | 2018-11-08 | 2020-05-15 | 常国生 | Traditional Chinese medicine composition with function of treating diabetes and preparation method thereof |
| CN111264642A (en) * | 2020-03-20 | 2020-06-12 | 蔡銮英 | Making method of wild grapefruit tea |
| CN112075515A (en) * | 2020-10-21 | 2020-12-15 | 中商构能生态科技(天津)有限公司 | Preparation method of paper mulberry tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108185057A (en) * | 2018-03-29 | 2018-06-22 | 西南大学 | A kind of preparation method of blueness cumquat lemon tea |
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| CN108308341A (en) * | 2018-04-26 | 2018-07-24 | 胡江飞 | A kind of blueness tangerine King solomonseal rhizome tea and its preparation process |
| CN111150777A (en) * | 2018-11-08 | 2020-05-15 | 常国生 | Traditional Chinese medicine composition with function of treating diabetes and preparation method thereof |
| CN109757576A (en) * | 2019-03-11 | 2019-05-17 | 湖北车溪人家生态农业有限责任公司 | A kind of orange tea and preparation method thereof |
| CN111264642A (en) * | 2020-03-20 | 2020-06-12 | 蔡銮英 | Making method of wild grapefruit tea |
| CN112075515A (en) * | 2020-10-21 | 2020-12-15 | 中商构能生态科技(天津)有限公司 | Preparation method of paper mulberry tea |
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