CN109170061B - Method and tool for making citrus young fruit tea - Google Patents
Method and tool for making citrus young fruit tea Download PDFInfo
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- CN109170061B CN109170061B CN201811249576.6A CN201811249576A CN109170061B CN 109170061 B CN109170061 B CN 109170061B CN 201811249576 A CN201811249576 A CN 201811249576A CN 109170061 B CN109170061 B CN 109170061B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D1/00—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
- B26D1/01—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work
- B26D1/02—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a stationary cutting member
- B26D1/03—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a stationary cutting member with a plurality of cutting members
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D2210/00—Machines or methods used for cutting special materials
- B26D2210/02—Machines or methods used for cutting special materials for cutting food products, e.g. food slicers
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Abstract
The invention discloses a method for making citrus young fruit tea and a making cutter thereof, the citrus young fruit tea is prepared by cleaning citrus young fruits, drying the citrus young fruits at 50-60 ℃ in a short wave ultraviolet environment, repeatedly soaking traditional Chinese medicine ingredients and finally cutting the citrus young fruit tea, the traditional Chinese medicine ingredients comprise bighead atractylodes rhizome, astragalus, radix puerariae and turmeric, the making cutter comprises a cutter holder and a body, the body is provided with a thimble and a blade, the blade is used for cutting apart the citrus young fruits, and the thimble ejects the pedicels of the citrus young fruits, so that the citrus young fruits can be better unfolded after being cut. The advantages are that: the orange young fruit tea which can tonify qi, invigorate spleen, promote blood circulation, promote diuresis, reduce fat and lose weight, has obvious effects of inhibiting hypertension, hyperglycemia and hyperlipidemia and preventing cardiovascular and cerebrovascular diseases, has the effects of improving the immunity and preventing tumors, can be directly brewed by boiling water, has relatively beautiful shape of orange young fruits, has relatively large contact area with the boiling water during brewing, and can fully soak out effective components.
Description
Technical Field
The invention relates to a preparation method of a citrus tea drink, in particular to a preparation method of citrus young fruit tea.
Background
Tea is a well known Chinese traditional drink. Some non-tea drinks, such as scented tea, fruit tea and herb tea, are also accepted by people because the brewing drinking mode and the health care effect are similar to those of tea products. Fruit products of plants of Citrus of Rutaceae, such as dried pericarpium Citri Tangerinae, fructus Citri Limoniae tablet, and dried fructus Citri Sarcodactylis, have effects of regulating qi-flowing and regulating stomach, and can be dried by people, dried in the sun, stored, and brewed with boiling water at any time for drinking.
The citrus Pu ' er tea has the advantages that the citrus fruits are enucleated, the pulp is removed, the concave peel is left, the Pu ' er tea is filled in the citrus fruits, and the citrus Pu ' er tea is obtained after drying, has the tea taste, the efficacy and the flavor of the citrus peel, and is popular in the market. However, the citrus Pu' er tea only mixes the tea leaves and the orange peel together in form.
Citrus immature fruits, especially sweet oranges and sour oranges, also called as green tangerine peels, are used as raw materials of traditional Chinese medicine immature bitter oranges all the time, and generally fresh fruits are picked and dried in the sun for storage. The content of synephrine in young fruit of Citrus plant is far higher than that of mature fruit. The synephrine can effectively prevent energy excess (heat accumulation), expel wind and regulate qi, warm the stomach, promote appetite and accelerate metabolism, can accelerate fat metabolism and does not have adverse side effect on the heart and blood vessels like a patient using ephedra herb. Synephrine is also a mild, aromatic expectorant, a neuroleptic and laxative for constipation. Synephrine is acquired in the pharmacopoeia of three countries in northern Europe and the German pharmacopoeia, is a natural stimulant in the 21 st century, has no side effect or positive reaction, and is widely used in the health care industries of medicines, foods, beverages and the like.
The dried green tangerine peel is adopted, the drying process needs to be continued for 5-7 days, and the quality is influenced by the mildew of the inevitable part in the drying process, so that the green tangerine peel is not suitable for being used as tea. The citrus immature fruit contains volatile oil, flavonoid, amino acid, alkaloid and other bioactive substances, but the active ingredients of the citrus immature fruit are not easy to be soaked out after the citrus immature fruit is dried, and the green tangerine peel is a dry substance, so that the processing can be reduced, and the pungency of the green tangerine peel can be reduced. The theory of traditional Chinese medicine considers that single medicinal material is inevitable and coordination can enhance the efficacy, inhibit or eliminate toxicity and intensity.
The rhizoma atractylodis macrocephalae has the effects of strengthening spleen and tonifying qi, eliminating dampness and promoting diuresis, suppressing sweating and preventing miscarriage. Radix astragali has effects in enhancing immunity, protecting liver, promoting urination, resisting aging, resisting stress, lowering blood pressure, and resisting bacteria. Radix Puerariae is sweet, pungent and cool, has the effects of relieving muscles and fever, promoting eruption, promoting fluid production to quench thirst, and invigorating yang to arrest diarrhea, and is commonly used for fever due to exterior syndrome, stiffness and pain of neck and back, measles without adequate eruption, fever thirst, yin deficiency to quench thirst, heat diarrhea and dysentery, and spleen deficiency to diarrhea. Turmeric has the effects of promoting qi circulation, removing blood stasis, dredging channels and relieving pain, and is mainly used for treating chest and abdomen distending pain, shoulder and arm pain, intolerable heart pain, postpartum blood pain, initial onset of sore and tinea, irregular menstruation, amenorrhea and traumatic injury.
If the citrus young fruits are picked and matched with the bighead atractylodes rhizome, the astragalus root, the kudzuvine root and the turmeric, the mouthfeel is improved through a process similar to fermentation tea making, the citrus young fruits which are originally only used as medicinal materials are developed into tea products with health care and health preservation functions, and the tea products can be directly brewed and drunk by using boiling water, so that the citrus young fruit tea can be developed.
Chinese patent (application number: 2015108536878) discloses a medicine for damp-heat type ascites due to cirrhosis, and discloses a medicine which contains largehead atractylodes rhizome, astragalus, kudzuvine root, turmeric and dried orange peel and is prepared from multiple traditional Chinese medicines, wherein the medicine contains 39 kinds of medicines, the required medicinal material components in the invention are only one eighth of the former medicine, the achieved effects are necessarily and completely different, the dried orange peel is generally prepared from whole citrus fruits, and the contained synephrine is far lower than young citrus fruits, so the two medicines have completely different effects, and the application number of largehead atractylodes rhizome, astragalus, kudzuvine root and turmeric in the preparation of young citrus fruits tea is not considered to be the publication.
Chinese patent (application number: 201510801684X) discloses a Juding Shao tea, which is prepared by the following steps:
(1) processing the orange dices: collecting first physiological fallen citrus fruits, cleaning and airing; adding a baking pan into a drying room, drying at 60-80 ℃ until the water content is below 12% for later use;
(2) processing rhizoma atractylodis macrocephalae, ginger and peony: parching Atractylodis rhizoma with Mel bran to brown, cooling, and grinding into granules with mung bean size: slicing old ginger, drying, stir-frying with sand to brown, cooling, and rolling into mung bean granules: cleaning radix Paeoniae alba, soaking in water for 2-4 hr, taking out, draining, placing in a jar, covering with wet cloth, moistening for 2-3 days, taking out, slicing, and oven drying: drying Atractylodis rhizoma, and spraying 5% -10% yellow wine; heating the pan, sprinkling testa Tritici, putting the tablet when smoking, parching to dark yellow, taking out, sieving to remove testa Tritici, and grinding to mung bean granule;
(3) preparation: the diced orange, the fried bighead atractylodes rhizome, the peony and the baked ginger are fully and uniformly stirred according to the following weight ratio to prepare the diced orange peony tea: 50-65 parts of Chinese orange, 20-30 parts of fried bighead atractylodes rhizome, 10-15 parts of Chinese herbaceous peony and 5-10 parts of baked ginger;
(4) packaging: pre-packaging the orange-clove peony tea according to the weight of 5-10g of each small bag, then sealing and externally packaging, adding a drying agent and an antioxidant, and storing in dark place. And sealing and packaging, storing in a dark place, and adding a drying agent and an antioxidant to effectively prolong the shelf life of the Juding peony tea.
The invention only carries out simple drying treatment on the mandarin dices, the preparation only comprises the step three of stirring the processed rhizoma atractylodis macrocephalae, the ginger and the peony obtained in the step two and the mandarin dices, and the drug effects of the rhizoma atractylodis macrocephalae, the ginger and the peony cannot be fully fused with the drug effect of the mandarin dices. The method is not different from the method for preparing the citrus Pu' er tea, and only one mixing treatment is adopted.
Chinese patent (application No. 200920006421X) discloses an improved structure of a fruit cutting device, which discloses more technical features related to a radial edge knife for slicing citrus young fruit in the present invention, and is regarded as the closest background art of the technology, and claims 1: the improved structure of a fruit cutting device comprises a body and a plurality of blades, wherein a plurality of cutter grooves which are arranged in a radial manner are formed on a cutter holder at one side of the body and are used for the blades to be respectively arranged, and the fruit cutting device is characterized in that: when the blade sets are arranged at the knife grooves of the knife holder, the blade sets are sequentially in a structural form of being stacked up and down, so that the time points of the blades contacting with the fruit are staggered when the fruit is cut by the segment cutter. The method of claim 3: the improved structure of the fruit cutting device according to claim 1, further comprising a cutting base, wherein the cutting base is provided with guide rods protruding from opposite sides thereof, a concave-edge-shaped receiving portion is formed at an upper end of the cutting base, a plurality of cutting grooves corresponding to the number of the blades are formed on the receiving portion at equal angles, and guide holes are formed in the cutting base corresponding to the two sides of the two guide rods, so that the cutting device is slidably coupled to the guide rods of the cutting base through the two guide holes, thereby stably placing the fruit to be sliced on the cutting base for slicing. The utility model discloses a technological effect that the realization is completely different from the technological effect that the radial arris sword realized in this invention realized, this utility model's aim at thoroughly cut into a plurality of lamellas with the fruit by a whole, and the technological effect that the invention will realize is to cut an oranges and tangerines young fruit into the lamella form that the peel part links to each other, and after the cutting was accomplished, the oranges and tangerines young fruit is still a whole, can not cut completely, and utilizes the thimble on the body to cooperate the base of a fruit of ejecting oranges and tangerines young fruit of through-hole on the blade holder, makes the expansion degree of the oranges and tangerines young fruit that cut high, can not lead to the fact to cut again to contract together because of the existence of the base of a fruit. The reference does not fully disclose the radial blades of the present invention, which are distinct in structure and technical effect.
Disclosure of Invention
Aiming at the defects of the patent technology, the invention discloses a brand-new method for making citrus young fruit tea, and the obtained citrus young fruit tea with health care effect can be directly brewed by boiling water.
The technical scheme of the invention is as follows:
a method for preparing citrus young fruit tea comprises the following steps:
s1, selecting newly picked, undamaged and mildewless citrus young fruits, and cleaning the citrus young fruits in warm water at the temperature of 40-50 ℃ for 10-20 minutes, wherein the purpose of the step is to wash off dust and pesticide residues on the surfaces of the citrus young fruits;
s2, placing the cleaned citrus young fruits under a short wave ultraviolet sterilization lamp for irradiation, blowing cold air at 30-40 ℃ to the surfaces of the citrus young fruits for drying, placing the citrus young fruits in an environment of 50-60 ℃ for drying until the water content of the surfaces of the citrus young fruits is 10-12%, continuing to irradiate with the short wave ultraviolet sterilization lamp in the drying process, wherein the irradiation frequency of the short wave ultraviolet sterilization lamp is started for 20 minutes every four hours, and if the drying temperature is higher than 60 ℃, the loss of functional components such as volatile oil of the citrus young fruits in the drying process is serious. If the drying temperature is lower than 50 ℃, the drying time is too long, the efficiency is low, the drying temperature is between 50 ℃ and 60 ℃, the time required by drying still needs more than ten hours to tens of hours, the humidity in the drying process is always higher, under the condition of the temperature and the humidity, the growth of microorganisms is optimum, short-wave ultraviolet radiation is adopted, microorganisms in the air and on the surfaces of citrus young fruits can be killed, and the rotting phenomenon in the drying process is prevented, the process of drying and drying is similar to natural drying in the sun, is not influenced by day and night and weather, and can be called as all-weather ultraviolet drying, in an ultraviolet radiation area, ultraviolet rays can penetrate through cell membranes and cell nucleuses of organisms, the ultraviolet rays are absorbed by base pairs of DNA or RNA to generate photochemical action, the genetic substances of the cells are changed, and the activity of the genetic substances of the cells is lost, microorganisms cannot reproduce or die soon;
s3, taking 6 parts of bighead atractylodes rhizome, 6 parts of astragalus, 3 parts of radix puerariae and 2 parts of turmeric, uniformly mixing, putting into 100 parts of clear water, decocting for 20-30 minutes, and removing residues to obtain decoction, wherein the weight ratio of bighead atractylodes rhizome: has effects of invigorating spleen, invigorating qi, eliminating dampness, promoting diuresis, arresting sweating, and preventing miscarriage; astragalus root: has effects in enhancing immunity, protecting liver, promoting urination, resisting aging, resisting stress, lowering blood pressure, and inhibiting bacteria; kudzu root: sweet, pungent and cool, has the functions of relieving muscles and fever, promoting eruption, promoting the production of body fluid to quench thirst, and invigorating yang and relieving diarrhea, and is commonly used for exterior syndrome fever, neck and back pain, measles without adequate eruption, fever thirst, yin deficiency to quench thirst, heat diarrhea and dysentery, and spleen deficiency diarrhea; turmeric: can promote qi circulation, remove blood stasis, dredge channels and relieve pain, and is mainly used for treating chest and abdomen distending pain, shoulder and arm pain, intolerable cardia, postpartum hematodynia, initial onset of sore and tinea, irregular menstruation, amenorrhea and traumatic injury;
s4, 20 parts of dried citrus young fruits in the S2 are placed into the soup in the S3 to be soaked for 5-7 days, the temperature of the soup is kept at 45-50 ℃, the citrus young fruits are taken out and dried at 60 ℃ until the water content is 10-12%, the soaking temperature is higher than 60 ℃, loss of functional components such as volatile oil is serious, loss of the functional components is low when the temperature is lower than 50 ℃, the soaking temperature is lower than 40 ℃, activity of water molecules is low, permeability of water-soluble components in the soup in citrus fruits is poor, soaking efficiency is low, 45-50 ℃ soaking is selected, permeability is good, loss of the effective components is low, soaking time is less than 5 days, inner cores of the fruits are not soaked, and the soaking time is longer than 7 days, the fruits are too soft and are easy to crack;
s5, repeating the steps of soaking and drying in the step S4 to obtain citrus young fruits which are soaked and dried for multiple times, soaking and drying for 1 time, wherein functional components in the soup are less in the fruits, and more functional components can be permeated by repeated soaking and drying;
and S6, cutting the soaked and dried citrus young fruits in the step S4 to obtain finished citrus young fruit tea products.
Furthermore, the cutting mode in the step S6 is a petal shape connecting the peel part of the cut young citrus fruit, on one hand, the contact area between the young citrus fruit and boiling water is enlarged when the young citrus fruit is soaked in the boiling water after being cut open, which is beneficial to dissolving out various functional components; on the other hand, the utility model obtains more beautiful and unique modeling and is pleasant in sense.
Furthermore, the short-wave ultraviolet ray wavelength of the short-wave ultraviolet ray sterilizing lamp in the step S2 is 200-275 nm.
Further, the number of soaking-drying in step S5 is 3, which can be detected, and the soaking-drying is performed more than 3 times, and the infiltration amount is not significantly increased any more, so repeated soaking-drying is selected for 3 times.
The invention also provides a radial edge knife for cutting young citrus fruits, which comprises a knife holder and a body, the outer edge of the cutter holder is convexly provided with guide rods at two opposite sides, the middle of the cutter holder is provided with a concave edge-shaped accommodating part, the center of the body is provided with a plurality of blades which are radially arranged, the outer edge of the blade forms a ring, guide holes are formed on the body corresponding to the two sides of the guide rod, so that the body can be combined with the guide rod of the tool apron in a sliding manner by utilizing the guide holes, so as to stably place the young citrus fruits to be sliced on the knife holder for cutting, a through hole is arranged in the center of the accommodating part, the middle of the blade on the body is provided with a thimble corresponding to the through hole, and the fruit base of the citrus young fruit is ejected out by the thimble on the body matching with the through hole on the tool apron, so that the unfolded degree of the cut citrus young fruit is high, and the citrus young fruit cannot shrink together after being cut due to the existence of the fruit base.
Furthermore, the containing part is a bowl-shaped structure and a gradually-expanding horn-shaped extending surface from bottom to top, the inner diameter of the extending surface is smaller than the diameter of the circular ring, the blade cannot cut the bottom of the bowl-shaped structure, and only the citrus young fruit at the upper part of the bowl-shaped structure can be cut, so that the whole citrus young fruit is only partially cut, and the bottom of the citrus young fruit is not completely cut in the bowl-shaped structure.
The invention has the advantages that: the citrus young fruit tea can be prepared by directly brewing with boiling water, the shape of the citrus young fruit is relatively beautiful, the contact area with the boiling water is relatively large during brewing, and the effective components in the citrus young fruit can be better soaked out. Short-wave ultraviolet irradiation is adopted in the drying process in the environment of 50-60 ℃, so that the effective components in the young citrus fruits can be prevented from volatilizing, the microorganisms cannot grow in the environment, and the sterilization effect is achieved; the astragalus root and the white atractylodes rhizome are used for tonifying qi and strengthening spleen, and inducing diuresis to alleviate edema; the turmeric has the effects of promoting blood circulation and qi circulation, dredging collaterals and resolving hard mass, reducing blood fat and resisting tumors, and the kudzuvine root has the effects of reducing blood sugar, blood fat and blood viscosity, and particularly remarkably reduces the contents of total cholesterol, triglyceride and low-density lipoprotein. The whole formula has the effects of tonifying qi and spleen, promoting blood circulation and diuresis, reducing fat and losing weight, has obvious effects of inhibiting hypertension, hyperglycemia and hyperlipidemia and preventing cardiovascular and cerebrovascular diseases, and also has the effects of improving the immune function and preventing tumors.
Drawings
FIG. 1 is a schematic view of a radial prism blade according to the present invention;
FIG. 2 is a schematic structural view of the body of the present invention;
FIG. 3 is a schematic view of the use of the radial prism blade of the present invention;
FIG. 4 is a schematic view of citrus fruit juts cut by the radial prism blades of the present invention;
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments obtained by persons of ordinary skill in the art based on the embodiments of the present invention without any creative efforts shall fall within the protection scope of the embodiments of the present invention.
Example 1:
a method for preparing citrus young fruit tea comprises the following steps:
s1, selecting newly picked, undamaged and mildewless citrus young fruits, and cleaning the citrus young fruits in warm water at the temperature of 40 ℃ for 10 minutes;
s2, placing the cleaned citrus young fruits under a short-wave ultraviolet sterilizing lamp for irradiation, blowing cold air at 30 ℃ to the surfaces of the citrus young fruits for drying, placing the citrus young fruits in an environment at 50 ℃ for drying until the water content of the surfaces of the citrus young fruits is 10%, and continuing to use the short-wave ultraviolet sterilizing lamp for irradiation in the drying process, wherein the irradiation frequency of the short-wave ultraviolet sterilizing lamp is started for 20 minutes every four hours;
s3, taking 6 parts of bighead atractylodes rhizome, 6 parts of astragalus, 3 parts of kudzuvine root and 2 parts of turmeric, uniformly mixing, putting into 100 parts of clear water, decocting for 20 minutes, and removing residues to obtain decoction;
s4, 20 parts of dried citrus young fruits in the S2 are put into the soup in the S3 to be soaked for 5 days, the temperature of the soup is kept at 45 ℃, the citrus young fruits are taken out and dried at the temperature of 60 ℃ until the water content is 10 percent;
s5, repeating the steps of soaking and drying in the step S4 to obtain citrus young fruits after soaking and drying for multiple times;
and S6, cutting the soaked and dried citrus young fruits in the step S4 to obtain finished citrus young fruit tea products.
In this embodiment, the wavelength of the short wave ultraviolet germicidal lamp is 200nm, and the number of soaking-drying in step S5 is 3.
Example 2:
a method for preparing citrus young fruit tea comprises the following steps:
s1, selecting newly picked, undamaged and mildewless citrus young fruits, and cleaning the citrus young fruits in warm water at 45 ℃ for 15 minutes;
s2, placing the cleaned citrus young fruits under a short-wave ultraviolet sterilizing lamp for irradiation, blowing cold air at 35 ℃ to the surfaces of the citrus young fruits for drying, placing the citrus young fruits in an environment of 55 ℃ for drying until the water content of the surfaces of the citrus young fruits is 11%, continuing to use the short-wave ultraviolet sterilizing lamp for irradiation in the drying process, wherein the irradiation frequency of the short-wave ultraviolet sterilizing lamp is started for 20 minutes every four hours;
s3, taking 6 parts of bighead atractylodes rhizome, 6 parts of astragalus, 3 parts of kudzuvine root and 2 parts of turmeric, uniformly mixing, putting into 100 parts of clear water, decocting for 25 minutes, and removing residues to obtain decoction;
s4, 20 parts of dried citrus young fruits in the S2 are put into the soup in the S3 to be soaked for 6 days, the temperature of the soup is kept at 47 ℃, the citrus young fruits are taken out and dried at the temperature of 60 ℃ until the water content is 11%;
s5, repeating the steps of soaking and drying in the step S4 to obtain citrus young fruits after soaking and drying for multiple times;
and S6, cutting the soaked and dried citrus young fruits in the step S4 to obtain finished citrus young fruit tea products.
In this embodiment, the wavelength of the short wave ultraviolet germicidal lamp is 237nm, and the number of soaking-drying in step S5 is 3.
Example 3:
a method for preparing citrus young fruit tea comprises the following steps:
s1, selecting newly picked, undamaged and mildewless citrus young fruits, and cleaning the citrus young fruits in warm water at 50 ℃ for 20 minutes;
s2, placing the cleaned citrus young fruits under a short-wave ultraviolet sterilizing lamp for irradiation, blowing cold air at 40 ℃ to the surfaces of the citrus young fruits for drying, placing the citrus young fruits in an environment at 60 ℃ for drying until the water content of the surfaces of the citrus young fruits is 12%, and continuing to use the short-wave ultraviolet sterilizing lamp for irradiation in the drying process, wherein the irradiation frequency of the short-wave ultraviolet sterilizing lamp is started for 20 minutes every four hours;
s3, taking 6 parts of bighead atractylodes rhizome, 6 parts of astragalus, 3 parts of kudzuvine root and 2 parts of turmeric, uniformly mixing, putting into 100 parts of clear water, decocting for 30 minutes, and removing residues to obtain decoction;
s4, 20 parts of dried citrus young fruits in the S2 are put into the soup in the S3 to be soaked for 7 days, the temperature of the soup is kept at 50 ℃, the citrus young fruits are taken out and dried at the temperature of 60 ℃ until the water content is 12%;
s5, repeating the steps of soaking and drying in the step S4 to obtain citrus young fruits after soaking and drying for multiple times;
and S6, cutting the soaked and dried citrus young fruits in the step S4 to obtain finished citrus young fruit tea products.
In this embodiment, the wavelength of the short wave ultraviolet germicidal lamp is 275nm, and the number of soaking-drying in step S5 is 3.
Example 4:
in this example, the citrus young fruit obtained by soaking and drying the citrus fruits of examples 1 to 3 for a plurality of times was cut. As shown in fig. 1 and 2, a radial prism for slicing citrus young fruits includes a blade holder 2 and a body 1, wherein guide rods 22 are convexly disposed at opposite sides of an outer edge of the blade holder 2, a concave-edge-shaped accommodating portion 21 is disposed in the middle of the blade holder 2, a plurality of blades 11 are radially arranged in the center of the body 1, a circular ring is formed at the outer edge of each blade 11, guide holes 13 are formed in the body 1 corresponding to the guide rods at two sides of the body 1, so that the body 1 can be slidably coupled to the guide rods 22 of the blade holder 2 through the guide holes 13 to stably place the citrus young fruits to be sliced on the blade holder 2 for cutting, a through hole 213 is formed in the center of the accommodating portion 21, and an ejector pin 12 corresponding to the through hole 213 is disposed in the middle of the blade 11 on the body 1. The accommodating portion 21 is a bowl-shaped structure 212 and a gradually expanding trumpet-shaped extending surface 211 from bottom to top, and the inner diameter of the extending surface 211 is smaller than the diameter of the circular ring.
As shown in fig. 3, the base of the citrus young fruit to be sliced is aligned with the through hole 213 and placed in the accommodating part 21, the body 1 is pressed down on the guide rod 22 through the guide hole 13, the blade 11 is cut from the tail of the citrus young fruit, the blade 11 is pressed down to the extending surface 211, and since the inner diameter of the extending surface 211 is smaller than the diameter of the ring formed by the blade 11, the blade 11 cannot contact the citrus young fruit in the bowl-shaped structure 212, and at the same time, the thimble 12 on the body 1 pushes the base of the citrus young fruit out of the through hole 213 from the top to the bottom.
The shape of the citrus young fruit processed by the radial edge knife for slicing the citrus young fruit is shown in fig. 4, the outer peel of the citrus young fruit is ejected out of the fruit base at the fruit base, and a hole is formed, so that the pressure between the citrus young fruit and the citrus young fruit is eliminated after the citrus young fruit is cut, the citrus young fruit is prevented from retracting after being cut open, and the citrus young fruit is not different from the citrus young fruit which is not cut open.
Claims (4)
1. A method for preparing citrus young fruit tea is characterized by comprising the following steps: the method comprises the following steps: s1, selecting newly picked, undamaged and mildewless citrus young fruits, and cleaning the citrus young fruits in warm water at the temperature of 40-50 ℃ for 10-20 minutes; s2, placing the cleaned citrus young fruits under a short-wave ultraviolet sterilizing lamp for irradiation, blowing cold air at the temperature of 30-40 ℃ to the surfaces of the citrus young fruits for drying, placing the citrus young fruits in an environment of 50-60 ℃ for drying until the water content of the surfaces of the citrus young fruits is 10-12%, and continuing to use the short-wave ultraviolet sterilizing lamp for irradiation in the drying process, wherein the irradiation frequency of the short-wave ultraviolet sterilizing lamp is started every four hours for 20 minutes; s3, taking 6 parts of bighead atractylodes rhizome, 6 parts of astragalus, 3 parts of kudzuvine root and 2 parts of turmeric, uniformly mixing, putting into 100 parts of clear water, decocting for 20-30 minutes, and removing residues to obtain decoction; s4, taking 20 parts of the dried citrus young fruits in the S2, putting the dried citrus young fruits in the S3 into the soup, soaking for 5-7 days, keeping the temperature of the soup at 45-50 ℃, taking out the citrus young fruits, and drying at 60 ℃ until the water content is 10-12%; s5, repeating the steps of soaking and drying in the step S4 to obtain citrus young fruits after soaking and drying for multiple times; and S6, cutting the soaked and dried citrus young fruits in the step S4 to obtain finished citrus young fruit tea products.
2. A method of making citrus young fruit tea according to claim 1, wherein: the cutting mode in the step S6 is to cut the young citrus fruit into petal-shaped sections connected with the peel section.
3. A method of making citrus young fruit tea according to claim 1, wherein: the short-wave ultraviolet wavelength of the short-wave ultraviolet sterilizing lamp in the step S2 is 200-275 nm.
4. A method of making citrus young fruit tea according to claim 1, wherein: the number of soaking-drying in step S5 was 3.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811249576.6A CN109170061B (en) | 2018-10-25 | 2018-10-25 | Method and tool for making citrus young fruit tea |
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| CN201811249576.6A CN109170061B (en) | 2018-10-25 | 2018-10-25 | Method and tool for making citrus young fruit tea |
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| CN110744613A (en) * | 2019-10-30 | 2020-02-04 | 邳州都康生物科技有限公司 | Fruit cutting device |
| CN111919924A (en) * | 2020-09-21 | 2020-11-13 | 四川省土桥土农业服务有限公司 | Method for making trifoliate orange tea |
| CN114211530B (en) * | 2022-01-05 | 2024-05-14 | 四川雄港玻璃有限公司 | Film removing machine for glass production |
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