CN111034831A - Tartary buckwheat and green tangerine tea and preparation method thereof - Google Patents
Tartary buckwheat and green tangerine tea and preparation method thereof Download PDFInfo
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- CN111034831A CN111034831A CN201911405757.8A CN201911405757A CN111034831A CN 111034831 A CN111034831 A CN 111034831A CN 201911405757 A CN201911405757 A CN 201911405757A CN 111034831 A CN111034831 A CN 111034831A
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Abstract
The invention discloses tartary buckwheat and green tangerine tea and a preparation method thereof. The preparation method of the tartary buckwheat and green tangerine tea comprises the following steps: the tartary buckwheat leaves are sequentially withered and steamed to obtain tartary buckwheat tea leaves; opening an opening on the fruit body of the fresh green tangerine to obtain a green tangerine fruit body and a green tangerine cover body; removing pulp on green tangerine fruit body and green tangerine cover body to obtain fresh green tangerine fruit shell and fresh green tangerine fruit cover, and then carrying out enzyme deactivation; filling tartary buckwheat tea leaves in fresh green tangerine orange shells, and covering fresh green tangerine orange fruit covers; and (4) naturally drying the obtained fresh green oranges until the orange peel is hardened. According to the invention, the tartary buckwheat leaves and the green oranges are combined, so that the faint scent of the tartary buckwheat leaves is fused with the fruit aroma of the green oranges, the green and astringent taste of the green oranges is improved, and the nutritional value of the tartary buckwheat tea is improved. The invention adopts the sun-drying technology to better preserve the color, the fragrance and the taste of the tartary buckwheat leaves and the green oranges, avoids the damage of high temperature to various levels of nutrient components and active components, improves the quality of the tartary buckwheat green orange tea and is beneficial to the long-term storage of the tartary buckwheat green orange tea.
Description
Technical Field
The invention relates to tartary buckwheat and green tangerine tea and a preparation method thereof, belonging to the technical field of tea processing.
Background
The tartary buckwheat is also named as tartary buckwheat, perpetual buckwheat, tartary buckwheat, spring buckwheat, wild buckwheat and wild buckwheat, and the main production area is concentrated in provinces (autonomous regions) such as Sichuan, Yunnan, Guizhou, Hubei, Hunan, Jiangxi and the like, in particular to mountain and hilly regions adjacent to Yunhuachuan. Tartary buckwheat is called 'the king of five cereals' and is a few medicinal and edible crops in nature. According to the record of the compendium of materia Medica: the bitter buckwheat has bitter taste, can strengthen intestines and stomach, has moderate and cold nature, can tonify qi, can lower qi, can widen intestines and invigorate stomach, and has the effects of benefiting ears and eyes. Modern researches show that the tartary buckwheat is rich in high-activity functional components such as bioflavonoids, polyphenols, polypeptides, sugar alcohols, D-chiro-inositol and the like, and has various health-care effects of resisting oxidation, reducing blood sugar, reducing blood fat, resisting tumors and the like. The whole plant of the tartary buckwheat has the components and the functions, and the flavone of the tartary buckwheat is taken as a main active substance and has rich content in the tea. Researches show that the content of total flavonoids in different organs of the development of the tartary buckwheat is in the sequence of flower > leaf > stem > seed, the tartary buckwheat tea sold in the current market is mainly tartary buckwheat seed tea, but the tartary buckwheat tea is less, and the tartary buckwheat tea has green and astringent taste and is not easy to accept, so that the tartary buckwheat leaves are not fully developed and utilized.
The minor green citrus refers to the green citrus fruit with strong flavor and strong medicinal value which is formed after the fruit of the Xinhui big red citrus which is not ripe in 7 and 8 months is manually taken out of the pulp, cleaned, aired and dried. The Xinhui orange has small size, green peel and green and astringent orange texture, not only has dual purposes of peel and meat, but also can be used as both medicine and food. The mandarin orange volatile oil (limonene) has high content, has effects of eliminating phlegm, moistening lung, regulating qi-flowing, resolving food stagnation, invigorating stomach, and protecting cardiovascular system; the flavanone component in the pericarp of green tangerine has antibacterial and antiinflammatory effects; phenolic acid in the peel can reduce fatigue and refresh the brain; carotene and vitamin C contained in the orange peel can prevent radiation, resist aging, maintain beauty and keep young, etc. In recent years, the kumquat tea has a wide market due to unique flavor, small size, delicacy and convenient carrying, but the kumquat Pu' er tea on the market has a little astringent taste and single taste and component, and is difficult to be accepted by most young consumers.
Therefore, it is necessary to provide a tea product which not only contains the active ingredients of the tartary buckwheat leaves and the small green oranges, but also can improve the taste of the tartary buckwheat leaves and the green oranges and improve the comprehensive utilization value of the tartary buckwheat leaves.
Disclosure of Invention
The invention aims to provide the tartary buckwheat and green tangerine tea, which combines the health care effects of tartary buckwheat leaves and green tangerine, so that the product has the fresh fragrance of the tartary buckwheat leaves, the fruit fragrance and the tangerine peel fragrance of the green tangerine, and has the effects of reducing blood sugar, blood fat, reducing phlegm and stopping cough and the like; the invention not only enriches the tea variety, but also can process and utilize a large amount of tartary buckwheat leaves, thereby generating great economic benefit and social benefit.
The tartary buckwheat and citrus reticulata tea provided by the invention is prepared by filling pretreated tartary buckwheat leaves in fresh citrus fruit shells with emptied fruit pulp and drying in the sun, and specifically comprises the following steps:
(1) the tartary buckwheat leaves are sequentially withered and steamed to obtain tartary buckwheat tea leaves;
(2) opening an opening on a fresh green tangerine fruit body to obtain a green tangerine fruit body and a green tangerine cover body; removing the pulp on the green tangerine fruit body and the green tangerine cover body to obtain a fresh green tangerine shell and a fresh green tangerine fruit cover, and then carrying out enzyme deactivation;
(3) filling the tartary buckwheat tea leaves in the fresh green tangerine orange shells, and covering the fresh green tangerine orange fruit covers;
(4) and (4) naturally drying the fresh green oranges obtained in the step (3) until the orange peel is hardened to obtain the orange peel.
In the preparation method, in the step (1), the tartary buckwheat leaves are green leaves with 1-3 leaves counted from top to bottom of main branches of tartary buckwheat in the early flowering period, and the picking time is 9 am to 12 am in a fine day;
selecting fresh tartary buckwheat leaves with complete leaves and no petioles, cleaning, draining, and carrying out withering treatment.
In the above preparation method, in step (1), the withering conditions are as follows:
spreading for 1-3 h under natural conditions or in an environment with the temperature of 20-30 ℃ and the humidity of 60-80%;
the spreading thickness of the tartary buckwheat leaves is 1-2 cm, and the water content of the withered tartary buckwheat leaves is 14% -15%;
the steaming conditions are as follows:
the temperature is 90-100 ℃, the time is 2-5 min, and the water content (mass) of the obtained de-enzyming tartary buckwheat is 10-12%.
Leaf of Chinese character
In the preparation method, in the step (1), the method further comprises the step of twisting the de-enzymed tartary buckwheat leaves obtained by steaming into strips, and selecting the strip-shaped tartary buckwheat leaves with consistent size as tartary buckwheat tea leaves;
the rolling conditions were as follows:
the environment temperature is 25-30 ℃, the humidity is 50% -70%, and the rolling time is 90-120 min;
rolling the de-enzymed tartary buckwheat leaves by using a rolling machine; the rolling conditions are as follows: the reaction is carried out for 40-50min under the pressure of 100-200N; performing the reaction for 20-30 min under the pressure of 400-500N; the reaction is carried out under a pressure of 200-400N for 30-40 min.
In the preparation method, in the step (2), the fresh green oranges are Xinhui minor oranges picked in the middle 7 th month;
selecting fresh green oranges with full particles and uniform sizes, cleaning, airing and then processing;
the diameter of the fresh green oranges is 4-5 cm;
the opening of the green orange body is located in the area where the pedicel of the green orange is located, and the diameter of the opening is 1-2 cm;
the bottom of the green orange body is also provided with a small hole with the diameter of 0.4-0.6 cm, and the small hole can enable the bitter-buckwheat tea and the green orange to be uniformly fused in tea water through the small hole when the bitter-buckwheat green orange tea is brewed, so that the bitter-buckwheat green orange tea is more uniform and full-bodied in taste.
In the preparation method, in the step (2), the enzyme deactivation is carried out in a microwave enzyme deactivation mode;
the microwave enzyme deactivating is carried out at the temperature of 90-120 ℃ for 1-3 min;
the invention adopts rapid cooling after short-time de-enzyming, which not only can effectively remove the astringent taste of the minor green oranges, but also is easy for the minor green oranges to be stored.
In the preparation method, in the step (3), the method further comprises the step of filling the tea leaf mixture of the tartary buckwheat tea leaves and the Pu' er tea leaves in the fresh green tangerine shells;
the mass ratio of the tartary buckwheat tea leaves to the Pu' er tea leaves can be 1: 1-3, preferably 1: 2.
in the preparation method, in the step (3), the water content of the tea leaf mixture is 8-9%;
in the fresh green citrus shells, the filling degree of the tea mixture is 90% -95%, and the tea color of the tartary buckwheat green citrus tea prepared according to the proportion is brownish yellow and transparent; the fragrance is pure (special fragrance is available), and the fruit fragrance is strong; has mellow taste and mellow flavor. In addition, the Pu' er tea also improves the taste of the tartary buckwheat tea, makes up the green and astringent taste of the green oranges and increases the nutritional value of the tea.
In the preparation method, in the step (4), the sun-drying conditions are as follows:
the outdoor temperature is more than or equal to 27 ℃;
the color, the fragrance and the taste of the tartary buckwheat leaves and the small green oranges can be well preserved by adopting the sun drying, meanwhile, the damage to all levels of nutrient components and active components is small, and the quality of the tartary buckwheat green orange tea is improved.
Placing the dried tartary buckwheat green orange tea in a shady, ventilated, dry and dark place for 3-5 days to dissipate the solar flavor; and (5) packaging and storing.
The water content of the finished product of the tartary buckwheat green orange tea provided by the invention is 4-6%.
The invention has the following beneficial effects:
1. according to the invention, the tartary buckwheat leaves and the green oranges are combined, so that the faint scent of the tartary buckwheat leaves is fused with the fruit aroma of the green oranges, the green and astringent taste of the green oranges is improved, the nutritional value of the tartary buckwheat tea is improved, and the tartary buckwheat tea has the effects of reducing blood pressure, blood fat, phlegm and cough. In addition, the invention can also apply a large amount of tartary buckwheat leaves, thereby bringing greater economic and social benefits.
2. The invention adopts the sun-drying technology to better preserve the color, the fragrance and the taste of the tartary buckwheat leaves and the green oranges, avoids the damage of high temperature to various levels of nutrient components and active components, improves the quality of the tartary buckwheat green orange tea and is beneficial to the long-term storage of the tartary buckwheat green orange tea.
Drawings
FIG. 1 is a flow chart of a preparation process of the tartary buckwheat and green tangerine tea.
Detailed Description
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
As shown in fig. 1, the preparation method of the tartary buckwheat and green tangerine tea provided by the invention comprises the following steps:
screening and pretreating tartary buckwheat leaves: selecting fresh tartary buckwheat leaves with complete leaves and no petioles, cleaning and draining; withering fresh tartary buckwheat leaves to obtain withered tartary buckwheat leaves; steaming the withered tartary buckwheat leaves to obtain de-enzymed tartary buckwheat leaves; after cooling, twisting the de-enzymed tartary buckwheat leaves into strips, and selecting the strip-shaped tartary buckwheat leaves with consistent sizes as tartary buckwheat tea leaves;
pretreatment of green oranges: selecting fresh green oranges with full particles and uniform sizes, cleaning and airing; opening a round opening on the fruit body of the fresh green oranges to enable the fresh green oranges to be divided into green orange fruit bodies and green orange cover bodies; manually removing pulp of green tangerine orange fruit bodies and green tangerine orange cover bodies to obtain fresh green tangerine orange shells and fresh green tangerine orange covers; then, carrying out short-time enzyme deactivation by utilizing microwaves;
mixing tea: uniformly mixing the tartary buckwheat tea leaves and the Pu' er tea leaves to obtain a tea leaf mixture;
tea filling: filling the tea mixture into fresh green orange shells, and covering with fruit covers;
sun drying: and (4) naturally drying the fresh green oranges filled with the tea leaf mixture in the sun until the orange peels are hardened.
Packaging: placing the dried tartary buckwheat green orange tea in a shady, ventilated, dry and dark place for 3-5 days to dissipate the solar flavor; and (5) packaging and storing.
Example 1 preparation of Tartary buckwheat and Green Tangerine tea
Screening and pretreating tartary buckwheat leaves: picking green leaves with 1-3 leaves counted from top to bottom of main branches of tartary buckwheat in the early flowering stage, wherein the picking time is from 9 am to 12 am in fine days; selecting fresh tartary buckwheat leaves with complete leaves and no petioles, cleaning and draining; spreading fresh leaves of Fagopyrum tataricum at 25 deg.C and humidity of 60% for 1 hr for slightly withering with thickness of 1cm to obtain withered leaves with water content of 14%; steaming the withered tartary buckwheat leaves at 90 ℃ for 2min for heating and de-enzyming to obtain de-enzymed tartary buckwheat leaves with water content of 10%; then rolling the cooled de-enzymed tartary buckwheat leaves into strips by a rolling machine under the conditions that the ambient temperature is 25 ℃ and the humidity is 50%; in the rolling process, the rolling pressure is low pressure of 150N for 40 min; then, pressing again for 20min at 450N; finally, the medium pressure is 300N for 30 min.
Pretreatment of green oranges: selecting new citrus reticulata blanco with the diameter of 4-5cm, cleaning and airing; a small hole of 0.4cm is formed in the bottom of a fresh green tangerine fruit body, a circular opening with the diameter of 2cm is formed in the upper portion of the fresh green tangerine fruit body, the fresh green tangerine is divided into a green tangerine fruit body and a green tangerine cover body, pulp of the green tangerine fruit body and the green tangerine cover body is removed, a green tangerine fruit shell and a green tangerine cover are obtained, then short-time green removing is carried out by utilizing microwave, the microwave green removing temperature is 90 ℃, and the time is 1 min.
Mixing tea: the tartary buckwheat tea and the Pu' er tea are mixed according to the mass ratio of 1: 2, uniformly mixing to obtain the tea mixture with the water content of 8 percent.
Tea filling: filling the tea mixture into fresh green orange shell, wherein the filling degree of xanthoceras sorbifolia tea in the fresh green orange shell is 90%, and covering with a fruit cover.
Sun drying: and naturally drying the fresh green oranges filled with the tea leaf mixture in the sun, wherein the outdoor temperature is more than or equal to 27 ℃ until the orange peels are hardened.
Packaging: placing the sun-dried tartary buckwheat green orange tea in a shady, ventilated, dry and dark place for 3 days to dissipate the solar flavor; and (5) packaging and storing. The water content of the obtained tartary buckwheat green orange tea finished product is 4.3%.
The tea color of the tartary buckwheat green orange tea is brownish yellow and transparent; the fragrance is pure (special fragrance is available), and the fruit fragrance is strong; has mellow taste and mellow flavor. In addition, the Pu' er tea also improves the taste of the tartary buckwheat tea, makes up the green and astringent taste of the green oranges and increases the nutritional value of the tea.
The invention adopts the sun-drying technology to better preserve the color, the fragrance and the taste of the tartary buckwheat leaves and the green oranges, avoids the damage of high temperature to various levels of nutrient components and active components, improves the quality of the tartary buckwheat green orange tea and is beneficial to the long-term storage of the tartary buckwheat green orange tea.
Example 2 preparation of Tartary buckwheat and Green Tangerine tea
Screening and pretreating tartary buckwheat leaves: picking green leaves with 1-3 leaves counted from top to bottom of main branches of tartary buckwheat in the early flowering stage, wherein the picking time is 10 am to 12 am in fine days; selecting fresh tartary buckwheat leaves with complete leaves and no petioles, cleaning and draining; spreading fresh leaves of Fagopyrum tataricum at 30 deg.C and humidity of 70% for 2 hr for slightly withering with thickness of 1.5cm to obtain withered leaves with water content of 15%; steaming the withered tartary buckwheat leaves at 95 ℃ for 3min for heating and de-enzyming to obtain de-enzymed tartary buckwheat leaves with water content of 10.3%; then rolling the cooled de-enzymed tartary buckwheat leaves into strips by a rolling machine under the conditions that the ambient temperature is 25 ℃ and the humidity is 50%, wherein in the rolling process, the rolling pressure is low pressure of 150N for 50 min; then, pressing again for 20min at 450N; finally, the medium pressure is 300N for 30 min.
Pretreatment of green oranges: selecting new citrus reticulata blanco with the diameter of 4-5cm, cleaning and airing; a small hole of 0.6cm is formed in the bottom of a fresh green tangerine fruit body, a circular opening with the diameter of 1.5cm is formed in the upper portion of the fresh green tangerine fruit body, the fresh green tangerine is divided into a green tangerine fruit body and a green tangerine cover body, pulp of the green tangerine fruit body and the green tangerine cover body is removed, a green tangerine fruit shell and a green tangerine cover are obtained, then short-time green removing is carried out by utilizing microwave, the microwave green removing temperature is 110 ℃, and the time is 2 min.
Mixing tea: the tartary buckwheat tea and the Pu' er tea are mixed according to the mass ratio of 1: 2, and uniformly mixing to obtain the tea mixture with the water content of 8.5 percent.
Tea filling: filling the pretreated tartary buckwheat tea leaves into green orange shells, wherein the filling degree of shinyleaf yellowhorn tea leaves in the green orange shells is 95%, and covering with fruit covers.
Sun drying: the fresh green mandarin orange filled with radix Et rhizoma Fagopyri Tatarici tea is sun-dried in the sun at outdoor temperature of 27 deg.C or higher until the mandarin orange peel is hardened.
Packaging: placing the sun-dried tartary buckwheat green orange tea in a shady, ventilated, dry and dark place for 5 days to dissipate the solar flavor; and packaging and storing to obtain the finished product of the tartary buckwheat green orange tea with the water content of 5.2%.
Example 3 preparation of Tartary buckwheat and Green Tangerine tea
Screening and pretreating tartary buckwheat leaves: picking green leaves with 1-3 leaves counted from top to bottom of main branches of tartary buckwheat in the early flowering stage, wherein the picking time is 10 am to 12 am in fine days; selecting fresh tartary buckwheat leaves with complete leaves and no petioles, cleaning and draining; spreading fresh tartary buckwheat leaves for 3h under the environment of temperature of 20 ℃ and humidity of 60% for slight withering, wherein the spreading thickness is 2cm, so as to obtain withered tartary buckwheat leaves, and the water content is 14.5%; steaming the withered tartary buckwheat leaves at 100 ℃ for 5min for heating and de-enzyming to obtain de-enzymed tartary buckwheat leaves with the water content of 11.4%; then rolling the cooled de-enzymed tartary buckwheat leaves into strips by a rolling machine under the conditions that the ambient temperature is 30 ℃ and the humidity is 70%, wherein in the rolling process, the rolling pressure is low pressure of 150N for 50 min; then, pressing again for 30min at 450N; finally, the medium pressure is 300N for 40 min.
Pretreatment of green oranges: selecting Xinhui small green oranges with the diameter of 4-5cm, cleaning and airing; a small hole of 0.6cm is formed in the bottom of a fresh green tangerine fruit body, a circular opening with the diameter of 2cm is formed in the upper portion of the fresh green tangerine fruit body, the fresh green tangerine is divided into a green tangerine fruit body and a green tangerine cover body, pulp of the green tangerine fruit body and the green tangerine cover body is removed, a green tangerine fruit shell and a green tangerine cover are obtained, then short-time green removing is carried out by utilizing microwave, the microwave green removing temperature is 120 ℃, and the time is 3 min.
Mixing tea: the tartary buckwheat tea and the Pu' er tea are mixed according to the mass ratio of 1: 2, uniformly mixing to obtain the tea mixture with the water content of 9 percent.
Tea filling: filling the tea mixture into fresh green tangerine orange shells, wherein the filling degree of the tea mixture in the fresh green tangerine orange shells is 92%, and covering with a fruit cover.
Sun drying: and naturally drying the fresh green oranges filled with the tea leaf mixture in the sun, wherein the outdoor temperature is more than or equal to 27 ℃ until the orange peels are hardened.
Packaging: placing the sun-dried tartary buckwheat green orange tea in a shady, ventilated, dry and dark place for 5 days to dissipate the solar flavor; and packaging and storing to obtain the finished product of the tartary buckwheat green orange tea with the water content of 5.5%.
Example 4 preparation of Tartary buckwheat and Green Tangerine tea
Screening and pretreating tartary buckwheat leaves: picking green leaves with 1-3 leaves counted from top to bottom of main branches of tartary buckwheat in the early flowering stage, wherein the picking time is 10 am to 12 am in fine days; selecting fresh tartary buckwheat leaves with complete leaves and no petioles, cleaning and draining; spreading fresh leaves of Fagopyrum tataricum at 25 deg.C and humidity of 80% for 2 hr for slightly withering with thickness of 1cm to obtain withered leaves with water content of 15%; steaming the withered tartary buckwheat leaves at 100 ℃ for 2min for heating and de-enzyming to obtain de-enzymed tartary buckwheat leaves with the water content of 10.7%; then rolling the cooled de-enzymed tartary buckwheat leaves into strips by a rolling machine under the conditions that the ambient temperature is 30 ℃ and the humidity is 60%, wherein in the rolling process, the rolling pressure is low pressure of 150N for 50 min; then, pressing again for 30min at 450N; finally, the medium pressure is 300N for 30 min.
Pretreatment of green oranges: selecting new citrus reticulata blanco with the diameter of 4-5cm, cleaning and airing; a small hole of 0.4cm is formed in the bottom of a fresh green tangerine fruit body, a circular opening with the diameter of 2cm is formed in the upper portion of the fresh green tangerine fruit body, the fresh green tangerine is divided into a green tangerine fruit body and a green tangerine cover body, pulp of the green tangerine fruit body and the green tangerine cover body is removed, a green tangerine fruit shell and a green tangerine cover are obtained, then short-time green removing is carried out by utilizing microwave, the microwave green removing temperature is 120 ℃, and the time is 2 min.
Mixing tea: the tartary buckwheat tea and the Pu' er tea are mixed according to the mass ratio of 1: 2, and uniformly mixing to obtain the tea mixture with the water content of 8.1 percent.
Tea filling: filling the tea mixture into fresh green tangerine orange shells, wherein the filling degree of the tea mixture in the fresh green tangerine orange shells is 90%, and covering a cover body.
Sun drying: and naturally drying the fresh green oranges filled with the tea leaf mixture in the sun, wherein the outdoor temperature is more than or equal to 27 ℃ until the orange peels are hardened.
Packaging: placing the sun-dried tartary buckwheat green orange tea in a shady, ventilated, dry and dark place for 5 days to dissipate the solar flavor; and packaging and storing to obtain the finished product of the tartary buckwheat green orange tea with the water content of 4.3%.
Comparative example 1 preparation of Tartary buckwheat and Green orange tea
The difference from the embodiment 1 is that only the tartary buckwheat tea is filled in the fresh green orange shells, and the water content of the finished products is 5.2% -6%.
Comparative example 2 preparation of Tartary buckwheat and Green orange tea
The method is different from the embodiment 1 in that the fresh green oranges filled with the tea mixture are dried in an oven at the temperature of 40-50 ℃, and the water content of finished products is 3.5% -4.5%.
Comparative example 3 Tartary buckwheat green orange tea
Citrus Pu' er tea is commercially available.
Sensory evaluation was performed on the tartary buckwheat green orange tea of examples 1 to 4 and comparative examples 1 to 3.
20 professional persons tasted the teas of examples 1 to 4 and comparative examples 1 to 3, and scored with an anonymous scoring system from color, flavor, aroma, and taste of the tea soup, respectively, each full score being 10. Specific scoring criteria are as follows.
TABLE 1 sensory evaluation results of Tartary buckwheat and Green orange tea of examples 1 to 4 and comparative examples 1 to 3
As can be seen from the data in the table 1, the tartary buckwheat green citrus tea soup prepared by the invention has better color, taste and aroma, is popular with more people and is superior to citrus common tea on the market. The tartary buckwheat green orange tea without the Pu' er tea has poor taste and astringent taste; the aroma of the tartary buckwheat green orange tea dried by the oven is far inferior to that of the product prepared by the sun drying technology.
In a word, the bitter buckwheat leaves and the small green oranges are combined, and the fresh scent of the bitter buckwheat leaves is fused with the fruit scent of the green oranges by adopting the sun-drying technology, so that the green and astringent scent of the small green oranges is improved; meanwhile, the color, the fragrance and the taste of the tartary buckwheat leaves and the small green oranges can be well preserved, the market competitiveness of the tartary buckwheat green orange tea is improved, the long-term storage of the tartary buckwheat green orange tea is facilitated, and the tartary buckwheat green orange tea has the effects of reducing blood pressure, reducing blood fat, reducing phlegm and relieving cough. In addition, the invention can also apply a large amount of tartary buckwheat leaves, thereby bringing greater economic and social benefits.
Claims (10)
1. A preparation method of tartary buckwheat and green tangerine tea comprises the following steps:
(1) the tartary buckwheat leaves are sequentially withered and steamed to obtain tartary buckwheat tea leaves;
(2) opening an opening on a fresh green tangerine fruit body to obtain a green tangerine fruit body and a green tangerine cover body; removing the pulp on the green tangerine fruit body and the green tangerine cover body to obtain a fresh green tangerine shell and a fresh green tangerine fruit cover, and then carrying out enzyme deactivation;
(3) filling the tartary buckwheat tea leaves in the fresh green tangerine orange shells, and covering the fresh green tangerine orange fruit covers;
(4) and (4) naturally drying the fresh green oranges obtained in the step (3) until the orange peel is hardened to obtain the orange peel.
2. The method of claim 1, wherein: in the step (1), the tartary buckwheat leaves are green leaves with 1-3 leaves counted from top to bottom of main branches of tartary buckwheat in the early flowering period, and the picking time is 9 am to 12 am in a fine day.
3. The production method according to claim 1 or 2, characterized in that: in the step (1), the withering conditions are as follows:
spreading for 1-3 h under natural conditions or in an environment with the temperature of 20-30 ℃ and the humidity of 60-80%;
the spreading thickness of the tartary buckwheat leaves is 1-2 cm, and the water content of the withered tartary buckwheat leaves is 14% -15%;
the steaming conditions are as follows:
the temperature is 90-100 ℃, the time is 2-5 min, and the water content of the obtained de-enzymed tartary buckwheat leaves is 10% -12%.
4. The production method according to any one of claims 1 to 3, characterized in that: in the step (1), the method further comprises the step of twisting the de-enzymed tartary buckwheat leaves obtained by the steaming treatment into strips;
the rolling conditions were as follows:
the environment temperature is 25-30 ℃, the humidity is 50% -70%, and the rolling time is 90-120 min;
rolling the de-enzymed tartary buckwheat leaves by using a rolling machine; the rolling conditions are as follows: the reaction is carried out for 40-50min under the pressure of 100-200N; performing the reaction for 20-30 min under the pressure of 400-500N; the reaction is carried out under a pressure of 200-400N for 30-40 min.
5. The production method according to any one of claims 1 to 4, characterized in that: in the step (2), the fresh green oranges are Xinhui minor oranges picked in the middle 7 th month;
the diameter of the fresh green oranges is 4-5 cm;
the opening of the green orange body is located in the area where the pedicel of the green orange is located, and the diameter of the opening is 1-2 cm;
and a small hole with the diameter of 0.4-0.6 cm is formed at the bottom of the green tangerine fruit body.
6. The production method according to any one of claims 1 to 5, characterized in that: in the step (2), the water-removing adopts a microwave water-removing mode;
the microwave enzyme deactivating is carried out at the temperature of 90-120 ℃ for 1-3 min.
7. The production method according to any one of claims 1 to 6, characterized in that: in the step (3), the method also comprises the step of filling the tea leaf mixture of the tartary buckwheat tea leaves and the Pu' er tea leaves in the fresh green tangerine shells;
the mass ratio of the tartary buckwheat tea leaves to the Pu' er tea leaves is 1: 1 to 3.
8. The method of claim 7, wherein: in the step (3), the water content of the tea leaf mixture is 8-9%;
in the fresh green tangerine orange shell, the filling degree of the tea mixture is 90-95%.
9. The production method according to any one of claims 1 to 8, characterized in that: in the step (4), the sun-drying condition is as follows:
the outdoor temperature is more than or equal to 27 ℃.
10. A tartary buckwheat kumquat tea prepared by the method of any one of claims 1 to 9;
the water content of the tartary buckwheat green orange tea is 4-6%.
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