CN109757576A - A kind of orange tea and preparation method thereof - Google Patents
A kind of orange tea and preparation method thereof Download PDFInfo
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- CN109757576A CN109757576A CN201910180447.4A CN201910180447A CN109757576A CN 109757576 A CN109757576 A CN 109757576A CN 201910180447 A CN201910180447 A CN 201910180447A CN 109757576 A CN109757576 A CN 109757576A
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Abstract
The invention discloses a kind of orange tea and preparation method thereof, which comprises (1) cleans the fresh small tangerine orange adopted after drying, cut a tangerine peel lid on the top of tangerine, empty pulp, dry, obtain orange fruit capsule；(2) by the real entire orange fruit capsule of mixed black tea and composite bacteria agent plug, then the tangerine peel lid cut off is covered, obtains the orange of populated tealeaves；The composite fermentation microbial inoculum includes acetobacter, clostridium butyricum, Lactobacillus casei and saccharomycete；(3) orange of resulting populated tealeaves constant incubator is placed in be fermented to obtain orange tea；(4) the orange tea of gained is put into drying in tea baking case, until the moisture content in the orange tea in Yichang is less than or equal to 8%.The orange tea is that the real entire orange fruit capsule of mixed black tea and composite bacteria agent plug is covered tangerine peel lid, and the multi-level fragrance fragrance of a flower, fruity, fragrant and sweet strong, micro-strip aroma is presented in gained after fermented, roasting tea, sweet in flavor mellow.
Description
Technical field
The present invention relates to tea technology fields more particularly to a kind of orange tea and preparation method thereof.
Background technique
Orange: for the ripening fruits of a variety of tangerine classes such as rutaceae good fortune tangerine or Zhu tangerine.There are many type, there is eight cloth tangerines, gold
The kinds such as money tangerine, sweet tea tangerine, sour tangerine, Gong Chuan, Xinjin tangerine, tail tangerine, Huangyan tangerine, Wenzhou tangerine, Sichuan tangerine.Fruit is smaller, Chang Weibian
Circle, color of the leather are orange red, bright red or orange.Pericarp is thin and loose, and spongy layer is thin, and matter is tough, is easily peeled off, flesh valve 7 to 11.It is sweet
Or it is sour, seed is in tapered, not storage tolerance.In orange contain multivitamin, minerals, cellulose and carrotene, have compared with
Good nutritive value, is favored by people.Carrotene is transformed into vitamin A in liver.Orange contains more than 170 vegetalizations
More than object and 60 flavone compound is closed, most of substances therein are naturals.In orange nutrition abundant at
Dividing has the effects of reducing blood lipid, antiatherosclerosis, is very beneficial for prevention cardiovascular disease.In addition, eating daily
One orange can play the role of anti-cancer.Substance containing a kind of entitled " Nomilin " in orange juice has and inhibits and kill cancer
The ability of cell has preventive and therapeutic effect to gastric cancer.
Black tea has clearing heat and detoxicating, tired effect that disappears of refreshing oneself, and the effect of can play good sterilization.Medical practice
It proves, the caffeine in black tea can promote the metabolism of fat when movement.Black tea moral character is mild, and taste is mellow, often drinks
It, can not only warm stomach with sugaring or black tea with milk, moreover it is possible to which anti-inflammatory, protection stomach lining also have certain effect to treatment ulcer.
Orange tea is both tea-drinking and Chinese patent drug, sweet in flavor tasty and refreshing, and it is favourable to control cough effect, also has and promotes the production of body fluid to quench thirst, refreshes oneself
It wakes up angry, spleen benefiting and stimulating the appetite, reducing weight and beautifying features, clearing heat and detoxicating and other effects, long-term drinking can prevent double high (hypertension, hyperlipidemias), coronary disease
And vascular sclerosis.Documents " CN201510312882.X " disclose a kind of preparation method of orange tea, after orange is emptied
Filling is mixed with the tealeaves of orange juice, and successively fermented, multiple low-temperature roasts fire, chooses color, uniform in size and nothing after tea of waking up
Damaged orange tea is to get orange tea finished product.The patent is effectively utilized the advantage of orange, and tealeaves is mixed with orange juice
The content of citrin in orange tea is increased, while improving and drinking in season refreshing mouthfeel, does not have to add during the preparation process any
Aromatic increases fragrance, and fragrant along with strong tangerine orange in orange tea tealeaves faint scent obtained, fragrance is very lasting, and soup look is bright
Bright, flavour is mellow tasty and refreshing, and orange tea appearance is orange dry fruit shape, not only beautiful but also health care.The tealeaves for being mixed with orange juice be
Make under the participation for the microorganism being largely inoculated with naturally by the way that the metabolism of serial microorganism and enzymatic, film by wet hot oxidation, hydrolysis etc. are comprehensive
Under, substance in tealeaves is set to generate array of biochemical conversion, to form the special trait of orange tea.It is a large amount of rich in having in tealeaves
Carbohydrate, nitrogenous microorganism, vitamin etc. can be used as the good matrix of serial microorganism.However, the traditional zymotic side being inoculated with naturally
There is the problems such as broad categories of such as microorganism, beneficial and harmful microorganism interferes with each other in formula, cause product quality unstable, defend
Raw safely controllable property is poor.
Summary of the invention
It is an object of the invention to overcome the defect of the prior art, a kind of orange tea is provided, using composite bacteria agent control bacterium
Fermentation, orange tea is softer, fresher perfume (or spice), and taste time is sweet indifferent to fame or gain, more easy for consumers to accept.
The present invention is implemented as follows:
It is an object of the present invention to provide a kind of preparation methods of orange tea, and described method includes following steps:
Step 1, broken lid: the fresh small tangerine orange adopted being cleaned after drying, and is cut a tangerine peel lid on the top of tangerine, is emptied fruit
Meat dries, and obtains orange fruit capsule；
Step 2, filling: by the real entire orange fruit capsule of mixed black tea and composite bacteria agent plug, then the institute cut off is covered
Tangerine peel lid is stated, the orange of populated tealeaves is obtained；The composite fermentation microbial inoculum includes acetobacter, clostridium butyricum, cheese cream
Bacillus and saccharomycete；
Step 3, fermentation: the orange of the resulting populated tealeaves of step 2 is placed in constant incubator and is fermented to obtain tangerine
Black tea；
Step 4, roasting tea: orange tea is put into drying in tea baking case, until the moisture content in the orange tea in Yichang is less than
Equal to 8%.
Preferably, in the step 1,45~50mm of Yichang source area tangerine orange Chinese olive, warp are picked since the middle ten days and the last ten days in June
After in batches harvest after, mid or late August harvesting finishes, after being classified to the tangerine orange Chinese olive chosen, wash fruit, then by it is fresh adopt it is small
Tangerine orange, which is cleaned, to be dried.
Preferably, acetobacter described in composite fermentation microbial inoculum described in the step 2, clostridium butyricum, Lactobacillus casei
Parts by weight with saccharomycete are 1:1.5~2.5:2~3:0.5~1.The inoculum concentration of composite fermentation microbial inoculum is 5000 to thousand/1000ths
/ ten, i.e., when the weight of black tea is 1 kilogram, the weight of composite fermentation microbial inoculum is 5~10g；The acetobacter, butyric acid shuttle
The weight fraction ratio of bacterium, Lactobacillus casei and saccharomycete refers to ratio when 4 kinds of bacterium are in logarithmic phase.
Preferably, the fermentation time in the step 3 is 3~8h, and temperature is 25 DEG C~32 DEG C.
Preferably, orange tea is first put in the sun sun-dried 3 before carrying out step 4 by the orange tea that the step 3 obtains
~4 weeks, temperature was not less than 30 DEG C.
Preferably, the specific steps that tea is roasted in the step 4 include: that orange tea is put into tea baking case to dry, temperature
Degree is arranged at 75 DEG C~85 DEG C, and cooling is taken out after 25min~35min, is cooled to room temperature；It is placed in temperature again after orange tea booth is cool
To take out cooling, spreading for cooling after 25min~35min in 75 DEG C~85 DEG C tea baking casees；The above drying is repeated repeatedly, until preferably
Moisture content in prosperous orange tea is less than or equal to 8%.
The second purpose of the present invention is to provide the orange tea that a kind of the method is prepared.
The small tangerine orange of raw material is advisable prosperous production citrus, and black tea used is that Yichang produces black tea, last orange tea name obtained
For the orange tea in Yichang.
The acetobacter, clostridium butyricum, Lactobacillus casei and saccharomycete are existing bacterial strain, win grand reality purchased from Shanghai
Industry Co., Ltd.
Compared with prior art, the invention has the advantages that and effect:
1, a kind of orange tea provided by the invention, the orange tea are by mixed black tea and composite bacteria agent plug entire orange in fact
Fruit capsule, covers tangerine peel lid, gained after fermented, roasting tea, and the composite fermentation microbial inoculum includes acetobacter, clostridium butyricum, does
Lactobacillus paracasei and saccharomycete, which is presented the multi-level fragrance fragrance of a flower, fruity, fragrant and sweet strong, micro-strip aroma, sweet in flavor mellow.
2, the present inventor by a large amount of Making Innovation Experiments using above-mentioned composite bacteria agent be because are as follows: firstly, acetobacter, junket
This 4 kinds of bacterium of sour clostridium, Lactobacillus casei and saccharomycete can survive well there is no interfering with each other and be not in each other
Inhibiting effect.Secondly, using the sample after the fragrant 4 kinds of composite bacteria fermentations of acetobacter, clostridium butyricum, Lactobacillus casei and saccharomycete
Volatile aroma oil ingredient content in product is more than control group (fermented sample obtained using individual every kind of bacterium)；Finally, in perfume (or spice)
Linalool oxide, n-hexyl alcohol, dihydro-β-ionone, the content of undecalactone are relatively high in gas volatile oil compositions, and these
Content is low in control group or is not detected for ingredient.
Specific embodiment
Embodiment 1
A kind of preparation method of orange tea, includes the following steps:
Step 1, broken lid: 45~50mm of Yichang source area tangerine orange Chinese olive is picked since the middle ten days and the last ten days in June, by batches
After harvesting, mid or late August harvesting is finished, and after being classified to the tangerine orange Chinese olive chosen, wash fruit, then the fresh small tangerine orange adopted is cleaned
It dries, cuts a tangerine peel lid on the top of tangerine, empty pulp, dry, obtain orange fruit capsule；
Step 2, filling: mixed Yichang is produced into black tea and the real entire orange fruit capsule of composite bacteria agent plug, then covers and cuts
Under the tangerine peel lid, obtain the orange of populated tealeaves；The composite fermentation microbial inoculum include acetobacter, clostridium butyricum,
Lactobacillus casei and saccharomycete；The acetobacter, clostridium butyricum, Lactobacillus casei and saccharomycete parts by weight be 1:2:
2.5:0.8；
Step 3, fermentation: the orange of the resulting populated tealeaves of step 2 is placed in constant incubator and is fermented to obtain tangerine
Black tea；Fermentation time is 3~8h, and temperature is 25 DEG C~32 DEG C；
Step 4, roasting tea: first orange tea is put sun-dried 3~4 weeks in the sun, temperature is not less than 30 DEG C；Orange tea is put into
Dry in tea baking case, temperature setting is taken out cooling, is cooled to room temperature at 75 DEG C~85 DEG C after 25min~35min；To tangerine
Being placed in temperature after black tea spreading for cooling again is that cooling, spreading for cooling are taken out after 25min~35min in 75 DEG C~85 DEG C tea baking casees；It repeats
It is above dry multiple, until the moisture content in the orange tea in Yichang is less than or equal to 8%.
Embodiment 2
A kind of preparation method of orange tea, includes the following steps:
Step 1, broken lid: 45~50mm of Yichang source area tangerine orange Chinese olive is picked since the middle ten days and the last ten days in June, by batches
After harvesting, mid or late August harvesting is finished, and after being classified to the tangerine orange Chinese olive chosen, wash fruit, then the fresh small tangerine orange adopted is cleaned
It dries, cuts a tangerine peel lid on the top of tangerine, empty pulp, dry, obtain orange fruit capsule；
Step 2, filling: mixed Yichang is produced into black tea and the real entire orange fruit capsule of composite bacteria agent plug, then covers and cuts
Under the tangerine peel lid, obtain the orange of populated tealeaves；The composite fermentation microbial inoculum include acetobacter, clostridium butyricum,
Lactobacillus casei and saccharomycete；The acetobacter, clostridium butyricum, Lactobacillus casei and saccharomycete parts by weight be 1:1.5:
3:1；
Step 3, fermentation: the orange of the resulting populated tealeaves of step 2 is placed in constant incubator and is fermented to obtain tangerine
Black tea；Fermentation time is 3~8h, and temperature is 25 DEG C~32 DEG C；
Step 4, roasting tea: first orange tea is put sun-dried 3~4 weeks in the sun, temperature is not less than 30 DEG C；Orange tea is put into
Dry in tea baking case, temperature setting is taken out cooling, is cooled to room temperature at 75 DEG C~85 DEG C after 25min~35min；To tangerine
Being placed in temperature after black tea spreading for cooling again is that cooling, spreading for cooling are taken out after 25min~35min in 75 DEG C~85 DEG C tea baking casees；It repeats
It is above dry multiple, until the moisture content in the orange tea in Yichang is less than or equal to 8%.
Embodiment 3
A kind of preparation method of orange tea, includes the following steps:
Step 1, broken lid: 45~50mm of Yichang source area tangerine orange Chinese olive is picked since the middle ten days and the last ten days in June, by batches
After harvesting, mid or late August harvesting is finished, and after being classified to the tangerine orange Chinese olive chosen, wash fruit, then the fresh small tangerine orange adopted is cleaned
It dries, cuts a tangerine peel lid on the top of tangerine, empty pulp, dry, obtain orange fruit capsule；
Step 2, filling: mixed Yichang is produced into black tea and the real entire orange fruit capsule of composite bacteria agent plug, then covers and cuts
Under the tangerine peel lid, obtain the orange of populated tealeaves；The composite fermentation microbial inoculum include acetobacter, clostridium butyricum,
Lactobacillus casei and saccharomycete；The acetobacter, clostridium butyricum, Lactobacillus casei and saccharomycete parts by weight be 1:2.5:
2:0.5；
Step 3, fermentation: the orange of the resulting populated tealeaves of step 2 is placed in constant incubator and is fermented to obtain tangerine
Black tea；Fermentation time is 3~8h, and temperature is 25 DEG C~32 DEG C；
Step 4, roasting tea: first orange tea is put sun-dried 3~4 weeks in the sun, temperature is not less than 30 DEG C；Orange tea is put into
Dry in tea baking case, temperature setting is taken out cooling, is cooled to room temperature at 75 DEG C~85 DEG C after 25min~35min；To tangerine
Being placed in temperature after black tea spreading for cooling again is that cooling, spreading for cooling are taken out after 25min~35min in 75 DEG C~85 DEG C tea baking casees；It repeats
It is above dry multiple, until the moisture content in the orange tea in Yichang is less than or equal to 8%.
Comparative example 1
For the orange tea of the comparative example in addition to the microbial inoculum added in step 2 replaces with the acetobacter of equivalent, remaining step is same
Embodiment 1.
Comparative example 2
For the orange tea of the comparative example in addition to the microbial inoculum added in step 2 replaces with the clostridium butyricum of equivalent, remaining step is same
Embodiment 1.
Comparative example 3
The orange tea of the comparative example is in addition to the microbial inoculum added in step 2 replaces with the Lactobacillus casei of equivalent, remaining step
With embodiment 1.
Comparative example 4
The orange tea of the comparative example is in addition to the microbial inoculum added in step 2 replaces with the saccharomycete of equivalent, remaining step is the same as real
Apply example 1.
Comparative example 5
The orange tea of the comparative example (uses a large amount of naturally occurring microorganisms) in addition to the microbial inoculum for being not considered as addition in step 2,
Remaining step is the same as embodiment 1.
Experimental example
1, fragrance, mouthfeel evaluation
The orange tea that embodiment 1- embodiment 3 and comparative example 1- comparative example 5 are prepared carries out fragrance, mouthfeel
Evaluation, the results are shown in Table 1.Fragrance evaluation is divided into 4 grades: the fragrance of a flower, fruity, fragrant and sweet strong；It is the fragrance of a flower, fruity, fragrant and sweet stronger；Flower
It is perfume, fruity, fragrant and sweet light；It is the fragrance of a flower, fruity, fragrant and sweet thin.Mouthfeel evaluation is divided into 4 grades: sweet in flavor mellow；It is sweet in flavor more mellow；It is micro-
It is puckery；Astringent taste weight.
Table 1
2, biochemistry detection
The chemical component for the orange tea that embodiment 1- embodiment 3 and comparative example 1- comparative example 5 are prepared is examined
It surveys, as a result such as table 2.
Table 2
As shown in Table 2, embodiment 1- embodiment 3 can significantly improve the content of tea polyphenols and volatile aroma oil ingredient.
3, fragrance component is analyzed, now listing each fragrance component in the fragrance component of part, to account for volatile aroma oil ingredient total
The ratio of amount is as shown in table 3 below.
Table 3
As shown in Table 3, in embodiment 1- embodiment 3, linalool oxide, n-hexyl alcohol, two in volatile aroma oil ingredient
Hydrogen-alpha, beta-lonone, the content of undecalactone are relatively high, and content is low in control group or is not detected for these ingredients.
Described is only presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on should all include within protection scope of the present invention.
Claims (7)
1. a kind of preparation method of orange tea, which is characterized in that described method includes following steps:
Step 1, broken lid: the fresh small tangerine orange adopted being cleaned after drying, and is cut a tangerine peel lid on the top of tangerine, is emptied pulp,
It dries, obtains orange fruit capsule；
Step 2, filling: by the real entire orange fruit capsule of mixed black tea and composite bacteria agent plug, then the tangerine cut off is covered
Skin lid obtains the orange of populated tealeaves；The composite fermentation microbial inoculum includes acetobacter, clostridium butyricum, Lactobacillus casei
And saccharomycete；
Step 3, fermentation: the orange of the resulting populated tealeaves of step 2 is placed in constant incubator and is fermented to obtain orange tea；
Step 4, roasting tea: orange tea is put into drying in tea baking case, until the moisture content in the orange tea in Yichang is less than or equal to
8%.
2. preparation method as described in claim 1, which is characterized in that in the step 1, pick since the middle ten days and the last ten days in June suitable
The Changwon place of production 45~50mm tangerine orange Chinese olive, after harvesting in batches, mid or late August harvesting is finished, to the tangerine orange Chinese olive chosen
After being classified, washing fruit, then the fresh small tangerine orange adopted is cleaned and is dried.
3. preparation method as described in claim 1, which is characterized in that the acetobacter, clostridium butyricum, Lactobacillus casei and
The parts by weight of saccharomycete are 1:1.5~2.5:2~3:0.5~1.
4. preparation method as described in claim 1, which is characterized in that the fermentation time in the step 3 is 3~8h, temperature
It is 25 DEG C~32 DEG C.
5. preparation method as described in claim 1, which is characterized in that the orange tea that the step 3 obtains carry out step 4 it
Preceding first to put orange tea sun-dried 3~4 weeks in the sun, temperature is not less than 30 DEG C.
6. preparation method as described in claim 1, which is characterized in that the specific steps for roasting tea in the step 4 include: by tangerine
Black tea is put into drying in tea baking case, and temperature setting takes out cooling at 75 DEG C~85 DEG C after 25min~35min, is cooled to often
Temperature；Being placed in temperature again after orange tea booth is cool is that cooling, booth are taken out after 25min~35min in 75 DEG C~85 DEG C tea baking casees
It is cool；The above drying is repeated repeatedly, until the moisture content in the orange tea in Yichang is less than or equal to 8%.
7. a kind of orange tea being prepared by claim 1-6 the method.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110786402A (en) * | 2019-12-09 | 2020-02-14 | 贵州省黎平县蝉之声农业发展有限公司 | Preparation method of orange black tea |
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