CN108782859A - A kind of preparation method of red golden mandarin orange tea - Google Patents
A kind of preparation method of red golden mandarin orange tea Download PDFInfo
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- CN108782859A CN108782859A CN201810653723.XA CN201810653723A CN108782859A CN 108782859 A CN108782859 A CN 108782859A CN 201810653723 A CN201810653723 A CN 201810653723A CN 108782859 A CN108782859 A CN 108782859A
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- mandarin orange
- shell
- red
- golden mandarin
- red golden
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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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- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
This programme discloses a kind of preparation method of red golden mandarin orange tea of fruit tea production technical field, includes the following steps：Step 1: pricking hole on the red golden mandarin orange shell of picking, aperture is 0.5~0.8mm；Then 6~8min is heated, heating temperature is 80~100 DEG C；Step 2: the red golden mandarin orange after heating, which is played lid, obtains fruit lid, pulp is taken out, shell is obtained；Step 3: tealeaves is put into shell, then covers adherency malt syrup in fruit and seal shell, obtains red golden mandarin orange tea first product；Step 4: red golden mandarin orange tea first product is dried to water content obtains red golden mandarin orange tea finished product for 7~9%, drying temperature is 50~80 DEG C.The preparation process that this programme passes through the red golden mandarin orange tea of improvement so that the mass exchange in tealeaves and red golden mandarin orange tea fruit shell is more abundant, and significantly reduces the case where deuterogenesis is gone mouldy.
Description
Technical field
The invention belongs to fruit tea production technical field, more particularly to a kind of preparation method of red golden mandarin orange tea.
Background technology
Red gold mandarin orange is the ripening fruits of rutaceae citrus reticulata"Chachi".Major function is to promote the production of body fluid to quench thirst, and is moisturized and stomach, diuresis,
It sobers up.Cure mainly the hot dysphoria of chest, very thirsty or wine poison dysphoria with smothery sensation in mouth, the deficiency of food circulation of vital energy in the wrong direction, the illnesss such as difficult urination.It is in addition to directly eating at present
With or make outside beverage, often matched with tealeaves and be fabricated to red golden mandarin orange tea.
The production method of red gold mandarin orange tea is at present：Red golden mandarin orange after picking is risen after covering taking-up pulp, the tea that will have been dried
Leaf is put into shell, and fruit lid is covered；It is then placed in drying in dryer and obtains red golden mandarin orange tea.Such preparation method by
Be completely dried early period in tealeaves, the substance in tealeaves in shell substance exchange it is insufficient, simultaneously because tealeaves is complete
It is enclosed in shell, during the drying process, the moisture in shell is difficult to exclude completely, and red golden mandarin orange tea obtained is caused to store
Moisture regain phenomenon is susceptible in journey, so that red gold mandarin orange tea goes mouldy；And during the use in later stage, due to shell
Block, in shell and shell tealeaves with it is soaked insufficient contact, influence the immersion effect of red golden mandarin orange tea.In addition, red gold mandarin orange fruit
Shell is bitter, and astringent taste affects the whole fragrance of red golden mandarin orange tea.
Invention content
The invention is intended to provide a kind of preparation method of red golden mandarin orange tea, the red golden mandarin orange tea time is being prepared to solve the prior art,
Directly tealeaves is put into shell and is dried, the problem that substance blending is insufficient between tealeaves and red golden mandarin orange shell is caused.
A kind of preparation method of red golden mandarin orange tea in this programme, includes the following steps：
Step 1: pricking hole on the red golden mandarin orange shell of picking, aperture is 0.5~0.8mm；Then 6~8min, heating are heated
Temperature is 80~100 DEG C；
Step 2: the red golden mandarin orange after heating, which is played lid, obtains fruit lid, pulp is taken out, shell is obtained；
Step 3: tealeaves is put into shell, then covers adherency malt syrup in fruit and seal shell, at the beginning of obtaining red golden mandarin orange tea
Product；
Step 4: red golden mandarin orange tea first product is dried to water content obtains red golden mandarin orange tea finished product for 7~9%, drying temperature is
50~80 DEG C.
The advantageous effect of this programme：Hole is pricked on red golden mandarin orange shell first, is then heated.When heating, using 80~
100 DEG C of temperature is heated, and can make the surface desiccation of shell faster, in addition, higher temperature can remove and inhibit
The activity of enzyme, reduces loss of the respiration to substance in red gold mandarin orange.During heating, since pulp is in shell, pulp
Interior nutriment part out of, hole on shell, is entered in the shell gradually dried so that shell by the evaporation of moisture
While cell wall damage, shell cell also has higher water content.
After tealeaves is placed into shell, the maltose on shell can play better seal effect；In red golden mandarin orange tea
In the drying course of first product, due to, containing compared with juicy, being dried using 50~80 DEG C of temperature, drying temperature inside shell
It is relatively low, it is unfavorable for moisture evaporation, so that contact and fusion when moisture escapes in shell with tealeaves.Due to drying time compared with
It is long so that the mass exchange between tealeaves and shell is more abundant.During the drying process, maltose melts, the maltose of partial melting
It flows downward along the inner wall of shell, and then constitutes layer protecting film, help to block the hole on shell；Maltose slurries to
During lower flowing, the hole of top is first by block；And during heating, shell bottom is heated more, temperature higher, bottom
During steam moves up, since the hole of top is blocked, most of steam needs to flow back downwards, in reflux course up and down
Flowing water vapour phase mutually liquidates, and on the one hand makes the mass exchange between tealeaves more abundant, and another cover makes the friendship between shell and tealeaves
It changes also more fully.And during the drying process, steam can more be flowed out by the hole on shell, reduced and be trapped in shell
The content of moisture helps to reduce the probability that later stage shell and tealeaves go mouldy.And by shell prick 0.5~
On the one hand the hole of 0.8mm is conducive to dry link, the effusion of steam.It on the other hand, can be direct in the brewed red golden mandarin orange tea time
Red golden mandarin orange tea finished product is put into water, water is contacted with shell first so that the soaking time of shell is longer, and moisture through hole
Slowly and a small amount of enter in shell contacts with tealeaves so that the brewed effect of the entirety of tealeaves and shell is more preferable.
Maltose is added in capping procedure, maltose is on the one hand so that the sealing effect between fruit lid and shell is more preferable, together
When, in drying link, maltose melts the syrup generated and is adhered on the inner wall of shell, forms protection after drying in shell
Film contributes to reduction moisture to enter shell.In addition, the addition of maltose helps to neutralize the astringent taste in shell, be conducive to change
The flavor of kind red golden mandarin orange tea.
Further, in step 3, the malt syrup is adhered on inner wall and the contact surface of fruit lid and shell of fruit lid.
It is smeared on the contact surface that fruit lid is contacted with shell, enhances adhesive property between the two, sealing effect is more preferable.In fruit lid
Wall smears the content that can increase malt syrup in right amount, makes it while shell inner wall is sufficiently formed protective film, advantageously reduces
The astringent taste of shell improves the whole flavor of red golden mandarin orange tea.
Further, in step 1, the aperture in hole is 0.6mm on red gold mandarin orange shell.The aperture of 0.6mm is more advantageous to moisture
Effusion, while ensureing the sealing effect of later stage malt syrup and the brewed effect of red golden mandarin orange tea.
Further, in step 1, the heating temperature of red gold mandarin orange is 90 DEG C, heating time 8min.Contribute to the table of shell
The hardening in face and interior flesh are exchanged with shell substance, and avoid the coking of shell.
Further, in step 4, the drying temperature of red gold mandarin orange tea first product is 60 DEG C.
Further, in step 4, the water content of red gold mandarin orange tea finished product is 8%.
Specific implementation mode
It is further described below by specific implementation mode：
Embodiment 1：
A kind of preparation method of red golden mandarin orange tea, includes the following steps：
Step 1: pricking hole, aperture 0.6mm on the red golden mandarin orange shell of picking；Then 8min, heating temperature 90 are heated
℃；
Step 2: the red golden mandarin orange after heating, which is played lid, obtains fruit lid, pulp is taken out, shell is obtained；
Step 3: tealeaves is put into shell, then wheat is adhered on the inner wall and the contact surface of fruit lid and shell of fruit lid
Bud syrup seals shell, obtains red golden mandarin orange tea first product；
Red golden mandarin orange tea finished product is obtained for 8% Step 4: red golden mandarin orange tea first product is put into dryer and is dried to water content,
Drying temperature is 60 DEG C.
Embodiment 2：
A kind of preparation method of red golden mandarin orange tea, includes the following steps：
Step 1: pricking hole, aperture 0.5mm on the red golden mandarin orange shell of picking；Then 7min, heating temperature 80 are heated
℃；
Step 2: the red golden mandarin orange after heating, which is played lid, obtains fruit lid, pulp is taken out, shell is obtained；
Step 3: tealeaves is put into shell, then wheat is adhered on the inner wall and the contact surface of fruit lid and shell of fruit lid
Bud syrup seals shell, obtains red golden mandarin orange tea first product；
Red golden mandarin orange tea finished product is obtained for 9% Step 4: red golden mandarin orange tea first product is put into dryer and is dried to water content,
Drying temperature is 50 DEG C.
Embodiment 3：
A kind of preparation method of red golden mandarin orange tea, includes the following steps：
Step 1: pricking hole, aperture 0.8mm on the red golden mandarin orange shell of picking；Then 6min is heated, heating temperature is
100℃；
Step 2: the red golden mandarin orange after heating, which is played lid, obtains fruit lid, pulp is taken out, shell is obtained；
Step 3: tealeaves is put into shell, then wheat is adhered on the inner wall and the contact surface of fruit lid and shell of fruit lid
Bud syrup seals shell, obtains red golden mandarin orange tea first product；
Red golden mandarin orange tea finished product is obtained for 7% Step 4: red golden mandarin orange tea first product is put into dryer and is dried to water content,
Drying temperature is 80 DEG C.
Comparative example 1：
The red golden mandarin orange of picking is played lid, takes out pulp, then tealeaves is put into shell and is obtained by a kind of preparation method of red golden mandarin orange tea
To red golden mandarin orange tea first product；Then it uses 60 DEG C of temperature to be dried to water content and obtains red golden mandarin orange tea finished product for 8%.
Comparative example 2 the difference is that only with embodiment 1：When sealing shell, malt syrup is not used, directly by fruit
Cover buckle is on shell notch.
Tealeaves in Examples 1 to 3 and comparative example 1~2 can select black tea, green tea, black tea, white tea or a variety of tea
Mixing (in this programme for selection black tea).
Experimental comparison 1：Using solid micro-extraction technique (SPME) to the method system in Examples 1 to 3 and comparative example 1~2
Tea aroma ingredient after standby red golden mandarin orange tea finished product removal shell, fruit lid is extracted, and gas chromatograph-mass spectrometer (GC- is then used
MS) fragrance component after extraction to be tested, detection D- limonenes, firpene (α, β), linalool account for the percentage of total content,
Test result is as follows：
| Group | D- limonenes | Firpene (α, β) | Linalool |
| Embodiment 1 | 5.685 | 0.354 | 0.616 |
| Embodiment 2 | 5.237 | 0.361 | 0.653 |
| Embodiment 3 | 5.372 | 0.358 | 0.634 |
| Comparative example 1 | 3.252 | 0.263 | 0.513 |
| Comparative example 2 | 4.361 | 0.287 | 0.592 |
D- limonenes, firpene (α, β), linalool are mainly the substance contained in red golden mandarin orange shell, can by detection data
Know, the substances such as D- limonenes, firpene (α, β), linalool in the red golden mandarin orange tea prepared using Examples 1 to 3 in shell are incorporated
It is apparently higher than comparative example 1 and comparative example 2 to the content in tealeaves.
Experimental comparison 2：
It is made tea using red golden mandarin orange tea finished product prepared by the method in Examples 1 to 3 and comparative example 1~2, when making tea,
It is directly placed into teapot, is then injected into boiling water and impregnates 4~5min.Then fragrance is appraised through comparison.
Examples 1 to 3：Due on shell hole and drying link, the blending of substance is more abundant between shell and tealeaves,
So that the fragrance of tea perfume and red golden mandarin orange shell is merged in the tea bubbled out, fragrance is stronger.Simultaneously in malt syrup
Under the action of, neutralize the bitter taste of red golden mandarin orange.
Comparative example 1：Due to the barrier effect of shell, shipwreck is to enter in shell, and only a small amount of ingredient of shell incorporates
Into water.
Comparative example 2：Due to lacking malt syrup so that the bitter taste of shell is more prominent, simultaneously because lacking maltose
The barrier effect in drying stage is starched, the mass exchange between tealeaves and shell is poor relative to Examples 1 to 3, the fusion of smell
It spends poor.
In addition, after processing red golden mandarin orange tea by the method for Examples 1 to 3 and comparative example 1~2, feelings of going mouldy are checked after 5 months
Condition；Comparative example 1 is high by 21~26% relative to the rate of going mouldy of Examples 1 to 3；Go mouldy rate of the comparative example 2 relative to Examples 1 to 3
It is high by 25~28%.
Above-described is only the embodiment of the present invention, and the common sense such as well known concrete structure and characteristic are not made herein in scheme
Excessive description.It, without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these should also be considered as protection scope of the present invention, these all do not interfere with what the present invention was implemented
Effect and patent practicability.The scope of protection required by this application should be based on the content of the claims, in specification
The records such as specific implementation mode can be used for explaining the content of claim.
Claims (6)
1. a kind of preparation method of red golden mandarin orange tea, it is characterised in that：Include the following steps：
Step 1: pricking hole on the red golden mandarin orange shell of picking, aperture is 0.5~0.8mm；Then 6~8min, heating temperature are heated
It is 80~100 DEG C；
Step 2: the red golden mandarin orange after heating, which is played lid, obtains fruit lid, pulp is taken out, shell is obtained；
Step 3: tealeaves is put into shell, then covers adherency malt syrup in fruit and seal shell, obtains red golden mandarin orange tea first product；
Step 4: it is 7~9% to obtain red golden mandarin orange tea finished product that red golden mandarin orange tea first product, which is dried to water content, drying temperature is 50~
80℃。
2. the preparation method of red golden mandarin orange tea according to claim 1, it is characterised in that：In step 3, the malt syrup
It is adhered on inner wall and the contact surface of fruit lid and shell of fruit lid.
3. the preparation method of red golden mandarin orange tea according to claim 1 or 2, it is characterised in that：In step 1, red gold mandarin orange shell
The aperture in upper hole is 0.6mm.
4. the preparation method of red golden mandarin orange tea according to claim 3, it is characterised in that：In step 1, the heating of red gold mandarin orange
Temperature is 90 DEG C, heating time 8min.
5. the preparation method of red golden mandarin orange tea according to claim 4, it is characterised in that：In step 4, red gold mandarin orange tea first product
Drying temperature be 60 DEG C.
6. the preparation method of red golden mandarin orange tea according to claim 5, it is characterised in that：In step 4, red gold mandarin orange tea finished product
Water content be 8%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810653723.XA CN108782859A (en) | 2018-06-22 | 2018-06-22 | A kind of preparation method of red golden mandarin orange tea |
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| CN201810653723.XA CN108782859A (en) | 2018-06-22 | 2018-06-22 | A kind of preparation method of red golden mandarin orange tea |
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Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248822A (en) * | 2008-03-21 | 2008-08-27 | 罗沛贤 | Method for preparing orange peel tea |
| CN104365902A (en) * | 2014-10-27 | 2015-02-25 | 黄建社 | Tangerine and Puer tea and preparation process thereof |
| CN104621279A (en) * | 2015-02-09 | 2015-05-20 | 邱建雄 | Preparation technology of camomile tea |
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Application publication date: 20181113 |