CN107821671A - A kind of strengthening the spleen and reducing phlegm, the greasy small blue or green mandarin orange preparation method to help digestion of solution - Google Patents
A kind of strengthening the spleen and reducing phlegm, the greasy small blue or green mandarin orange preparation method to help digestion of solution Download PDFInfo
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- CN107821671A CN107821671A CN201710945516.7A CN201710945516A CN107821671A CN 107821671 A CN107821671 A CN 107821671A CN 201710945516 A CN201710945516 A CN 201710945516A CN 107821671 A CN107821671 A CN 107821671A
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- mandarin orange
- blue
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- fruit
- green mandarin
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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
Abstract
It is described including following making step the invention discloses a kind of strengthening the spleen and reducing phlegm, the greasy small blue or green mandarin orange preparation method to help digestion of solution：Harvesting：The integrality of mandarin orange fruit need to be ensured during harvesting, fruit body can not broken skin or damage；The sorting of small blue or green mandarin orange is very exquisite；Small blue or green mandarin orange aromatic-oil content is higher than bright red mandarin orange, and mandarin orange taste is strong, and the property of medicine is stronger；Fruit picking is general in the afternoon, can retain the delicate fragrance of small blue or green mandarin orange when making small blue or green mandarin orange at night to greatest extent；Wash fruit：Using artificial cleaning, screening, it is ensured that completely with cleaning；Dig fruit：Small blue or green mandarin orange after cleaning is carried out manually removing mandarin orange meat, mandarin orange meat is removed, orange peel is left behind and retains the script profile of small blue or green mandarin orange.The strengthening the spleen and reducing phlegm, the greasy small blue or green mandarin orange preparation method to help digestion of solution, the bitter taste in small blue or green mandarin orange come from the lemon bitter principle in volatile oil, and lemon bitter principle has the effect of resolving sputum, moistening lung, qi-regulating, at the same also disperse accumulationsization is stagnant, stomach invigorating, protection angiocarpy and other effects.
Description
Technical field
The present invention relates to small blue or green mandarin orange making apparatus technical field, specially a kind of strengthening the spleen and reducing phlegm, the greasy small blue or green mandarin orange to help digestion of solution
Preparation method.
Background technology
It with Xinhui citrus reticulata and yunnan puer tea leaf is a plant tea that raw material is made to the general tea of mandarin orange, and flavor differs again.Its
Feature one is entrance glycol, fragrant and sweet, has the flowery odour and aged aroma of uniqueness, this is due to that the fruit flavor of Xinhui citrus reticulata is special, Pu'er
Caused by the tealeaves Long-Term Sorption fruit flavor of orange peel.Second, health-care effect protrudes, the effect of having given play to Xinhui tangerine peel " qi-regulating ".Pass
The small blue or green mandarin orange of system is made because technique is immature so that the small blue or green mandarin orange of finished product can not meet consumer demand.
The content of the invention
It is existing to solve it is an object of the invention to provide a kind of strengthening the spleen and reducing phlegm, the greasy small blue or green mandarin orange preparation method to help digestion of solution
Technological deficiency and inaccessiable technical requirements.
To achieve the above object, the present invention provides following technical scheme：A kind of strengthening the spleen and reducing phlegm, the greasy small blue or green mandarin orange system to help digestion of solution
Preparation Method, it is described including following making step：
Harvesting：Need to ensure the integrality of mandarin orange fruit during harvesting, fruit body can not broken skin or damage, the sorting of small blue or green mandarin orange is to say very much
Study carefully；Small blue or green mandarin orange aromatic-oil content is higher than bright red mandarin orange, and mandarin orange taste is strong, and the property of medicine is stronger；Fruit picking is general in the afternoon, makes at night
The delicate fragrance of small blue or green mandarin orange can be retained when small blue or green mandarin orange to greatest extent；
Wash fruit：Using artificial cleaning, screening, it is ensured that completely with cleaning；
Dig fruit：Small blue or green mandarin orange after cleaning is carried out manually removing mandarin orange meat, mandarin orange meat is removed, orange peel is left behind and retains small green grass or young crops
The script profile of mandarin orange；Some small blue or green mandarin orange bottoms have an aperture, and this is in order to when small blue or green mandarin orange is steeped, it is easier to goes out taste, goes
Also to be cleaned after mandarin orange meat；
Rinse：Rinse and select again after removing pulp, it is ensured that attractive in appearance, the health and complete of mandarin orange fruit；
Airing：By mandarin orange fruit airing control water, ensure the dry and comfortable of mandarin orange fruit, used to fill out tea；
Fill out tea：Manually the selected ripe tea of Aged Pu 'er Tea is filled into mandarin orange fruit, capping placement can be dried；
Drying：Create temperature control drying flow, it is ensured that the activity of mandarin orange fruit, strengthen its fresh refreshing degree, be easy to the ageing in later stage；
Packaging：Independent sealed packaging is used after finished product, is easy to product to drink, is more beneficial for storage and ageing.
Preferably, it is described to select the high-quality blue or green mandarin orange that mean size is 50g, pulp is drawn out after harvesting, inserts Pu'er tea, not
In the case of adding any additive, fragrance and the fragrance of Pu'er tea that the pericarp of blue or green mandarin orange distributes highly merge, and allow orange peel and tea
Leaf mutually absorbs elite, and tealeaves must be filled up inside blue or green mandarin orange.
Preferably, the blue or green mandarin orange uses machine tool washing, is cleaned using circulating water, is cleaned using machine, both improves efficiency, again
Wash cleaner；Also to be selected when cleaning, the blue or green mandarin orange of breakage and the blue or green mandarin orange for not meeting requirement are detected；One
As clean 4-5 times.
Preferably, the digging fruit is the link being most difficult in blue or green mandarin orange preparation process, and a very crucial procedure, passes through people
Work carries out digging fruit, and noresidue pulp in mandarin orange fruit should be ensured by digging fruit link, while also ensure that mandarin orange fruit is attractive in appearance, hygienic, complete, be dug
Cleaned again after fruit, mandarin orange fruit is placed at gravity-flow ventilation after cleaning and dries moisture.
Preferably, it is described treat moisture drying after, Pu'er tea is filled into blue or green mandarin orange, after completing, the general tea of mandarin orange killed
Green grass or young crops, fixing are to dispel the bitter taste of Xinhui citrus reticulata skin；The active component of orange peel can not be destroyed during fixing, in order to
The ageing in later stage.
Preferably, it is described blue or green orange peel is baked and banked up with earth using low temperature, dried, ageing process of annealing, it is old retaining to greatest extent
While the ageing value of skin, make the mandarin orange newly made also more agreeable to the taste；Low temperature baking temperature is intermittent between being located at 60-80 DEG C to be become
Change.
Preferably, the Exposure to Sunlight of two July 1st fortnights of the experience and natural air drying, blue or green mandarin orange conversion, cyan change to brown,
Orange peel is hardened, current at the beginning of mandarin orange taste, and small blue or green mandarin orange packing is preserved.
Preferably, it is described blue or green mandarin orange to be stored in the sack or jar being not directly exposed under air, and reduce as far as possible
Air in sack or jar；Deposit tea, it is desired nonetheless to there is the material in a small amount of oxygen and tealeaves to carry out oxidation reaction, make mandarin orange general
Tea mouthfeel becomes mellow；The mandarin orange fruit epidermis of small blue or green mandarin orange contains abundant oily matter, when being sealed, orange peel and Pu'er two
Intension material in person just can be merged more, could preferably retain the small original flavor of blue or green mandarin orange.
Compared with prior art, beneficial effects of the present invention are as follows：
1. small blue or green mandarin orange, fruit is small, Pi Qing, mandarin orange matter are not mature, and volatile oil content is more, and the bitter taste in dried orange peel comes from the lemon in volatile oil
Bitter principle, there is the effect of resolving sputum, moistening lung, qi-regulating, at the same also disperse accumulationsization is stagnant, stomach invigorating, protection angiocarpy and other effects；
2. ripe Pu'er tea is warm stomach, the good merchantable brand of nourishing the stomach in small blue or green mandarin orange, stomach can be promoted to clear up greasy function, small blue or green mandarin orange
The substantial amounts of material such as tartaric acid and vitamin C can also make us out appetite, promote digestion in mandarin orange fruit, and the weaker crowd of digestion function of stomach and intestine fits
Amount product drink can be helped digest effectively.
Embodiment
Below in conjunction with the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that
Described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based on the implementation in the present invention
Example, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, is belonged to
The scope of protection of the invention.
The present invention provides a kind of technical scheme：A kind of strengthening the spleen and reducing phlegm, the greasy small blue or green mandarin orange preparation method to help digestion of solution, it is described including
Following making step：
Harvesting：Need to ensure the integrality of mandarin orange fruit during harvesting, fruit body can not broken skin or damage, the sorting of small blue or green mandarin orange is to say very much
Study carefully；Small blue or green mandarin orange aromatic-oil content is higher than bright red mandarin orange, and mandarin orange taste is strong, and the property of medicine is stronger；Fruit picking is general in the afternoon, makes at night
The delicate fragrance of small blue or green mandarin orange can be retained when small blue or green mandarin orange to greatest extent；
Wash fruit：Using artificial cleaning, screening, it is ensured that completely with cleaning；
Dig fruit：Small blue or green mandarin orange after cleaning is carried out manually removing mandarin orange meat, mandarin orange meat is removed, orange peel is left behind and retains small green grass or young crops
The script profile of mandarin orange；Some small blue or green mandarin orange bottoms have an aperture, and this is in order to when small blue or green mandarin orange is steeped, it is easier to goes out taste, goes
Also to be cleaned after mandarin orange meat；
Rinse：Rinse and select again after removing pulp, it is ensured that attractive in appearance, the health and complete of mandarin orange fruit；
Airing：By mandarin orange fruit airing control water, ensure the dry and comfortable of mandarin orange fruit, used to fill out tea；
Fill out tea：Manually the selected ripe tea of Aged Pu 'er Tea is filled into mandarin orange fruit, capping placement can be dried；
Drying：Create temperature control drying flow, it is ensured that the activity of mandarin orange fruit, strengthen its fresh refreshing degree, be easy to the ageing in later stage；
Packaging：Independent sealed packaging is used after finished product, is easy to product to drink, is more beneficial for storage and ageing.
The high-quality blue or green mandarin orange that mean size is 50g is selected, pulp is drawn out after harvesting, inserts Pu'er tea, do not adding any add
In the case of adding agent, fragrance and the fragrance of Pu'er tea that the pericarp of blue or green mandarin orange distributes highly merge, and allow orange peel mutually to be absorbed with tealeaves
Elite, tealeaves must be filled up inside blue or green mandarin orange.
Blue or green mandarin orange uses machine tool washing, is cleaned using circulating water, is cleaned using machine, both improves efficiency, washes again cleaner；
Also to be selected when cleaning, the blue or green mandarin orange of breakage and the blue or green mandarin orange for not meeting requirement are detected；General cleaning 4-5
It is secondary.
It is the link being most difficult in blue or green mandarin orange preparation process to dig fruit, and a very crucial procedure, by manually carrying out digging fruit,
Noresidue pulp in mandarin orange fruit should be ensured by digging fruit link, while also ensure that mandarin orange fruit is attractive in appearance, hygienic, complete, be dug after fruit again
Cleaning, is placed in mandarin orange fruit at gravity-flow ventilation after cleaning and dries moisture.
After treating moisture drying, Pu'er tea is filled into blue or green mandarin orange, after completing, the general tea of mandarin orange finished, fixing be for
Dispel the bitter taste of Xinhui citrus reticulata skin；The active component of orange peel can not be destroyed during fixing, in order to the ageing in later stage.
Blue or green orange peel is baked and banked up with earth using low temperature, dried, ageing process of annealing, is retaining the ageing value of dried orange peel to greatest extent
While, make the mandarin orange newly made also more agreeable to the taste；The intermittent change between being located at 60-80 DEG C of low temperature baking temperature.
Exposure to Sunlight and the natural air drying of two July 1st fortnights, blue or green mandarin orange conversion are undergone, cyan changes to brown, and orange peel hardens, mandarin orange
It is current at the beginning of taste, small blue or green mandarin orange packing is preserved.
Blue or green mandarin orange is stored in the sack or jar being not directly exposed under air, and reduced as far as possible in sack or jar
Air；Deposit tea, it is desired nonetheless to there is the material in a small amount of oxygen and tealeaves to carry out oxidation reaction, allow the general tea mouthfeel of mandarin orange to become alcohol
It is thick；The mandarin orange fruit epidermis of small blue or green mandarin orange contains abundant oily matter, when being sealed, the inclusion in both orange peel and Pu'er
Matter just can be merged more, could preferably retain the small original flavor of blue or green mandarin orange.
A kind of strengthening the spleen and reducing phlegm of the present invention, the greasy small blue or green mandarin orange preparation method to help digestion of solution：1. the mandarin orange fruit picked is cleaned dry
Only, sanitized is carried out.2. mandarin orange fruit is cut into osculum, emptied from opening by mandarin orange meat, retain pericarp ghost, cleaning is dried.3rd, fill out
Enter ripe general, the pericarp of opening is made into lid seals opening, is restored to one complete " tea fruit ".4th, most afterwards through drying program and dry
Storehouse, which is displayed, to be formed, the not colored element of whole process, also without any additive.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (8)
1. a kind of strengthening the spleen and reducing phlegm, the greasy small blue or green mandarin orange preparation method to help digestion of solution, it is characterised in that：It is described including following making step：
Harvesting：Need to ensure the integrality of mandarin orange fruit during harvesting, fruit body can not broken skin or damage, the sorting of small blue or green mandarin orange is very exquisite
's；Small blue or green mandarin orange aromatic-oil content is higher than bright red mandarin orange, and mandarin orange taste is strong, and the property of medicine is stronger；Fruit picking is general in the afternoon, makes at night small
The delicate fragrance of small blue or green mandarin orange can be retained when blue or green mandarin orange to greatest extent；
Wash fruit：Using artificial cleaning, screening, it is ensured that completely with cleaning；
Dig fruit：Small blue or green mandarin orange after cleaning is carried out manually removing mandarin orange meat, mandarin orange meat is removed, orange peel is left behind and retains small blue or green mandarin orange
Script profile；Some small blue or green mandarin orange bottoms have an aperture, and this is in order to when small blue or green mandarin orange is steeped, it is easier to goes out taste, removes mandarin orange meat
Also to be cleaned afterwards；
Rinse：Rinse and select again after removing pulp, it is ensured that attractive in appearance, the health and complete of mandarin orange fruit.
Airing：By mandarin orange fruit airing control water, ensure the dry and comfortable of mandarin orange fruit, used to fill out tea；
Fill out tea：Manually the selected ripe tea of Aged Pu 'er Tea is filled into mandarin orange fruit, capping placement can be dried；
Drying：Create temperature control drying flow, it is ensured that the activity of mandarin orange fruit, strengthen its fresh refreshing degree, be easy to the ageing in later stage；
Packaging：Independent sealed packaging is used after finished product, is easy to product to drink, is more beneficial for storage and ageing.
2. a kind of strengthening the spleen and reducing phlegm according to claim 1, the greasy small blue or green mandarin orange preparation method to help digestion of solution, it is characterised in that：Institute
The high-quality blue or green mandarin orange for selecting that mean size is 50g is stated, pulp is drawn out after harvesting, inserts Pu'er tea, do not adding additivated situation
Under, fragrance and the fragrance of Pu'er tea that the pericarp of blue or green mandarin orange distributes highly merge, and allow orange peel mutually to absorb elite with tealeaves, tealeaves must
It must fill up inside blue or green mandarin orange.
3. a kind of strengthening the spleen and reducing phlegm according to claim 1, the greasy small blue or green mandarin orange preparation method to help digestion of solution, it is characterised in that：Institute
State blue or green mandarin orange and use machine tool washing, cleaned using circulating water, cleaned using machine, both improve efficiency, wash again cleaner；Cleaning
When also to be selected, by breakage blue or green mandarin orange and do not meet requirement blue or green mandarin orange detect；It is general to clean 4-5 times.
4. a kind of strengthening the spleen and reducing phlegm according to claim 1, the greasy small blue or green mandarin orange preparation method to help digestion of solution, it is characterised in that：Institute
It is the link being most difficult in blue or green mandarin orange preparation process to state and dig fruit, and a very crucial procedure, by manually carrying out digging fruit, digs fruit ring
Section should ensure noresidue pulp in mandarin orange fruit, while also ensure that mandarin orange fruit is attractive in appearance, hygienic, complete, dig fruit and clean again afterwards, clearly
Mandarin orange fruit is placed at gravity-flow ventilation after washing and dries moisture.
5. a kind of strengthening the spleen and reducing phlegm according to claim 1, the greasy small blue or green mandarin orange preparation method to help digestion of solution, it is characterised in that：Institute
State after treating moisture drying, Pu'er tea is filled into blue or green mandarin orange, after completing, the general tea of mandarin orange is finished, fixing is to dispel
The bitter taste of Xinhui citrus reticulata skin；The active component of orange peel can not be destroyed during fixing, in order to the ageing in later stage.
6. a kind of strengthening the spleen and reducing phlegm according to claim 1, the greasy small blue or green mandarin orange preparation method to help digestion of solution, it is characterised in that：Institute
State blue or green orange peel is baked and banked up with earth using low temperature, dried, ageing process of annealing, to greatest extent retain dried orange peel ageing value it is same
When, make the mandarin orange newly made also more agreeable to the taste；The intermittent change between being located at 60-80 DEG C of low temperature baking temperature.
7. a kind of strengthening the spleen and reducing phlegm according to claim 1, the greasy small blue or green mandarin orange preparation method to help digestion of solution, it is characterised in that：Institute
Exposure to Sunlight and the natural air drying of two July 1st fortnights of experience, blue or green mandarin orange conversion are stated, cyan changes to brown, and orange peel is hardened, and mandarin orange taste is begun to show
When, small blue or green mandarin orange packing is preserved.
8. a kind of strengthening the spleen and reducing phlegm according to claim 1, the greasy small blue or green mandarin orange preparation method to help digestion of solution, it is characterised in that：Institute
State in the sack or jar that blue or green mandarin orange is stored in and is not directly exposed under air, and reduce the sky in sack or jar as far as possible
Gas；Deposit tea, it is desired nonetheless to there is the material in a small amount of oxygen and tealeaves to carry out oxidation reaction, allow the general tea mouthfeel of mandarin orange to become mellow；
The mandarin orange fruit epidermis of small blue or green mandarin orange contains abundant oily matter, when being sealed, the intension material in both orange peel and Pu'er
It just can more merge, could preferably retain the small original flavor of blue or green mandarin orange.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108174957A (en) * | 2018-03-27 | 2018-06-19 | 金鑫 | A kind of preparation method of Dandelion health-preservation root tea |
| CN108308312A (en) * | 2018-03-29 | 2018-07-24 | 梁苏华 | A kind of compound tea prescription and preparation method thereof |
| CN108522710A (en) * | 2018-03-29 | 2018-09-14 | 邹煜华 | A kind of general tea of mandarin orange and its manufacturing method |
| CN108935852A (en) * | 2018-08-18 | 2018-12-07 | 王皓臣 | A kind of preparation method of the red mandarin orange blueness mandarin orange health preserving tea of wilsonii |
| CN109156558A (en) * | 2018-09-28 | 2019-01-08 | 江门市新会区十月果柑制品有限公司 | A kind of preparation method of the general tea of mandarin orange |
| CN109588513A (en) * | 2018-11-26 | 2019-04-09 | 福建农林大学 | A kind of processing method with the small green mandarin orange in filter membrane Pu'er |
| CN110710586A (en) * | 2019-10-12 | 2020-01-21 | 王强 | Tool and method for manufacturing green oranges |
| CN111317042A (en) * | 2019-12-27 | 2020-06-23 | 陕西安康金兴葛业开发有限公司 | Preparation process of Xiaoqing orange and kudzu root tea |
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| CN107183257A (en) * | 2017-07-14 | 2017-09-22 | 广州市广云双宝陈皮茶业有限公司 | The general tea preparation method of mandarin orange and its general tea of obtained mandarin orange that a kind of curve is bakeed |
| CN107232345A (en) * | 2017-07-20 | 2017-10-10 | 江门市新会区斌悦堂陈皮有限公司 | A kind of small blue or green general tea of mandarin orange of odor type and its manufacture craft |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108174957A (en) * | 2018-03-27 | 2018-06-19 | 金鑫 | A kind of preparation method of Dandelion health-preservation root tea |
| CN108308312A (en) * | 2018-03-29 | 2018-07-24 | 梁苏华 | A kind of compound tea prescription and preparation method thereof |
| CN108522710A (en) * | 2018-03-29 | 2018-09-14 | 邹煜华 | A kind of general tea of mandarin orange and its manufacturing method |
| CN108522710B (en) * | 2018-03-29 | 2022-03-25 | 邹煜华 | Citrus Pu' er tea and preparation method thereof |
| CN108935852A (en) * | 2018-08-18 | 2018-12-07 | 王皓臣 | A kind of preparation method of the red mandarin orange blueness mandarin orange health preserving tea of wilsonii |
| CN109156558A (en) * | 2018-09-28 | 2019-01-08 | 江门市新会区十月果柑制品有限公司 | A kind of preparation method of the general tea of mandarin orange |
| CN109588513A (en) * | 2018-11-26 | 2019-04-09 | 福建农林大学 | A kind of processing method with the small green mandarin orange in filter membrane Pu'er |
| CN109588513B (en) * | 2018-11-26 | 2021-06-01 | 福建农林大学 | Processing method of Pu' er green oranges with filter membranes |
| CN110710586A (en) * | 2019-10-12 | 2020-01-21 | 王强 | Tool and method for manufacturing green oranges |
| CN111317042A (en) * | 2019-12-27 | 2020-06-23 | 陕西安康金兴葛业开发有限公司 | Preparation process of Xiaoqing orange and kudzu root tea |
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Application publication date: 20180323 |