CN111053130A - Huazhou orange Pu' er tea and preparation method thereof - Google Patents

Abstract

The invention discloses a Huazhou orange Pu 'er tea and a preparation method thereof, wherein fresh orange fruits and Pu' er ripe tea produced in Huazhou are taken as starting raw materials, and the method adopts new technological methods of automatic selection of orange fruits, continuous hot dipping enzyme deactivation, conical cutting and cover making, squeezing and concentration of pistil, conical fitting, combined aging and the like through the procedures of selection, hot dipping, air drying, cover making, pistil picking, filling, drying, aging, packaging and the like. The product of the invention has the fragrance of the Pu' er tea blended with pummelo peel and unique phlegm-resolving and cough-relieving effects.

Description

Huazhou orange Pu' er tea and preparation method thereof

Technical Field

The invention belongs to the field of traditional Chinese medicines, and particularly relates to pummelo peel puer tea and a preparation method thereof, which are development and application of a novel compound compatible traditional Chinese medicine beverage.

Background

Pummelo peel, also known as pummelo peel, is a precious Chinese medicinal material, has the effects of dispelling cold, eliminating dampness, promoting qi circulation, relieving cough, strengthening spleen, promoting digestion and the like, and is called southern ginseng. In the period of southern and Song, the state of Huazhou has already grown exocarpium citri rubrum, which is more popular in China and becomes a tribute in court, and the preparation and the handicraft are one of the four southern medicines in China and the ten broad medicines in the very first red. In 2006, pummelo peel was listed as the national geographical sign product protection, in 2009 for 6 months, pummelo grant "the village of pummelo peel in china". Exocarpium Citri Grandis contains flavone, volatile oil and polysaccharide, and other components such as tonka bean extract and bergapten.

The Pu' er tea is tea prepared from Yunnan big-leaf sun-dried green tea serving as a raw material by adopting a specific processing technology and has unique quality characteristics. The Pu' er tea has orange and thick tea soup, strong and durable aroma, unique aroma, mellow taste and durable soaking. The Pu' er tea is bitter and sweet in taste and cold in nature, enters stomach, liver and large intestine channels, and has the effects of clearing heat, relieving summer heat, detoxifying, helping digestion, removing fatness, promoting diuresis, relaxing bowels, eliminating phlegm, dispelling wind, relieving exterior syndrome, relieving cough, promoting production of body fluid, benefiting strength, prolonging life and the like. Modern researches show that the Pu' er tea has various effects of reducing blood fat, losing weight, inhibiting bacteria, promoting digestion, warming stomach, promoting the production of body fluid, quenching thirst, sobering up, detoxifying and the like. Has effects in clearing away stomach heat, promoting salivation, promoting digestion, dissipating phlegm, relieving alcoholic intoxication, removing toxic materials, promoting urination, dispelling cold, relieving cough, dissipating phlegm, and reducing blood lipid and cholesterol.

Pummelo peel and Pu' er tea have two common characteristics. First, exocarpium citri grandis and Pu' er tea are more and more valuable. Secondly, the traditional Chinese medicine composition has the effects of relieving cough and promoting the secretion of saliva, and the effect is more prominent when the traditional Chinese medicine composition is aged for a longer time. Therefore, the compound product of pummelo peel and Pu' er tea in Huazhou can embody the fusion effect of the prescription of the traditional Chinese medicine during aging and relieving cough.

For a compound product of pummelo peel and Pu 'er tea in Huazhou in early folk China, a method for mixing pummelo peel and Pu' er tea is adopted, namely, dried pummelo peel medicinal materials in Huazhou are shredded and mixed with Pu 'er tea according to a certain proportion, so that the compound tea of pummelo peel and Pu' er tea in Huazhou is prepared.

Patent CN200910041821.9 discloses a preparation method of a dried orange peel Pu 'er tea, which takes ripe orange fruits of Xinhui of Guangdong as raw materials, and the prepared dried orange peel Pu' er tea not only has a sweet and bright liquor color, a thick, mellow, sweet and live fragrance, a sweet and continuous throat rhyme, a fresh and sweet aftertaste, but also has good formability, compact and complete structure, and no phenomena of breakage, material falling, block scattering, mildew and the like after long-time storage through the processes of pretreatment, forming, spreading for cooling, baking, discharging for drying and the like. Patent CN201710405808.1 discloses a lung-ventilating tea and a preparation method thereof, and the prescription contains more than ten Chinese medicinal materials, including Pu-Er ripe tea and pummelo peel.

Patent CN109329466A discloses a method for preparing pummelo peel Pu' er tea by adopting a filling process. The method comprises the steps of screening raw material exocarpium citri rubrum by using the diameter of a fresh fruit, washing with warm water, cutting the exocarpium citri rubrum into a top cover and a main body part, removing pulp and fruit pulp inside the exocarpium citri rubrum, filling Pu' er tea into an inner cavity, covering the top cover, drying, deactivating enzymes, and storing in a cool and dry place. The process has the advantages of embodying the characteristics of the filling method, and has the disadvantages that firstly, the fresh pummelo peel is directly processed, the fruit body shrinks too much at the later stage, and wrinkles or dislocation is easy to generate; secondly, the cover cutting process is random, the sealing performance of the top cover and the main body is poor, and the melting of the pummelo peel and the Pu' er tea is not facilitated.

Patent CN201811127681.2 provides a flexible knife device with variable radius for removing meat and core of citrus fruit, which is suitable for application occasions requiring the outer skin of rutaceae citrus fruit as a container, such as orange Pu 'er tea, green orange Pu' er tea and the like. In the paper, the extremely obvious correlation between the change of the aging quality and the flavor of the Pu' er tea and the storage time, the temperature and the humidity is researched by Junling. Researches show that the Pu' er tea has the characteristics of aging and aroma-producing flavor quality, and the color, aroma, taste and quality of the tea can be remarkably improved along with the prolonging of storage time in a good storage environment. Therefore, the unique microenvironment in the tangerine and the tangerine fruits is very favorable for improving the flavor quality of the Pu' er tea.

Although people generally accept the efficacy and the taste of the pummelo peel and Pu' er tea, the progress in product design and process optimization is still not significant. The defects are mainly shown in that firstly, the manufacturing process is in a manual workshop stage, the product quality is unstable, the production efficiency is low, and process specifications and quality control means are lacked; secondly, the product design is only the simple addition of pummelo peel and Pu' er tea, and the new advantage of integration innovation and fusion continuity based on the traditional Chinese medicine concept is lacked; thirdly, the compound product does not reflect the culture characteristics of the great profound traditional Chinese medicine and does not play the roles of monarch, minister, assistant and guide through the prescription and compatibility.

Disclosure of Invention

Aiming at the problems and the defects existing in the design and the process technology of a compound product of pummelo peel and Pu ' er tea in Huazhou, the invention provides pummelo peel Pu ' er tea in Huazhou based on the traditional Chinese medicine concept, which is a novel compound tea product based on the combined aging process of pummelo peel and Pu ' er tea, and the preparation method comprises the following steps: taking pummelo peel and Pu ' er ripe tea as raw materials, cutting a cone of a semi-dry pummelo peel in the pummelo peel, taking out core meat in the pummelo peel, squeezing and concentrating pulp into extract, filling the pummelo peel extract and the Pu ' er tea into a pummelo peel, sealing the pummelo peel extract and the Pu ' er tea by using the cover, and then drying and jointly aging to obtain a finished product. The weight ratio of the tangerine peel extract to the Pu' er tea is 1: 20-1: 50.

The process flow of the Huazhou orange Pu' er tea provided by the invention is as follows:

selecting, hot dipping, air drying, capping, filling, drying, ageing and packaging

The preparation method specifically comprises the following steps:

1. orange raw material selection

The orange raw material selection is a new technology based on the combination of weight on-line monitoring and logistics sorting technology. The automatic selection of the oranges is completed on a special orange selection device (model TSC-03-B00X or HXCW-400). As shown in the attached figure 1, the special equipment sequentially comprises a feeding device, an online weighing meter, a rejector, a side baffle and a receiver from left to right. Wherein, loading attachment contains the conveyer belt that the width is 200 mm.

The orange raw material is selected the process and is only needed to place the bright fruit of tangerine on loading attachment's conveyer belt, and the orange is selected equipment and just can be divided into certified products and defective work to the orange raw materials automatically.

2. Hot dipping process

The invention adopts a hot water continuous hot dipping method to complete the cleaning and the fixation of the fresh orange fruits by one step. Under the drive of a plate chain type conveyer belt, the fresh tangerine fruits enter a water bath of a continuous hot dipping device (ss-6-100) and slowly pass through a hot dipping section. Wherein the temperature of the hot water is set to 95-99 ℃, and the hot dipping retention time is 5-7 min. Meanwhile, under the impact of water flow, the dirt on the surface of the fresh tangerine peel is cleaned. Meanwhile, the high-temperature hot dipping time is sufficient, the de-enzyming effect of the fresh fruits is achieved, and the quality guarantee period of the products is prolonged.

3. Air drying procedure

And (4) finishing the surface dehydration operation of the cleaned and de-enzymed fresh fruits in the running process. The air drying process comprises three stages of draining, blow-drying and drying. The water dropping is realized by shaking off water drops on the surface of the fresh fruit during the moving process. The blow-drying is to blow off the surface water by hot air at about 80 ℃.

The purpose of drying (pre-drying) fresh fruits is to make semi-dry products. The invention adopts hot air drying or air energy (heat pump) drying technology to realize the fresh drying of the tangerine peel fruits. The pre-drying degree is that the exocarpium citri rubrum fruit is half dry, the weight of the exocarpium citri rubrum fruit is about half of that of the fresh fruit, and the water content of the exocarpium citri rubrum fruit is 35-45%.

4. Cover making process

Referring to FIG. 2, the orange fruit is fixed on a clip (12) of a processing device (model M3-120) by taking the center of the orange fruit as a reference, and an arc line with the radius of 20mm is drawn on the surface of the orange fruit, as shown in FIG. 2. Then insert the blade (9) into it at an angle of 30 DEG until reaching the centre of the citrus fruit. Then clamping and rotating 360 degrees together with the exocarpium citri grandis to finish the conical cutting process. The clip was then moved down with the citrus red fruit and the citrus red fruit of Huazhou was separated from the cone-shaped cut 11.

The cone-shaped cut-out material drawn from the exocarpium citri rubrum fruit is an object with an arch upper part and a cone lower part, the front view of the cone-shaped cut-out material is the combination of the exocarpium citri rubrum fruit, the cover 10 and the cone-shaped cut-out material 11 in the attached figure 2, the cone-shaped cut-out material 11 at the lower part is cut open, and the skin layer with the arch upper part is used as the cover 10 of the compound tea of exocarpium citri grandis and Pu.

Because the cutting positions of the body and the cover are all cone structures, the cutting lines are uniform and regular, and the sizes are consistent, so that the body and the cover do not need to correspond one to one, the cones are matched, and the sealing performance is good.

5. Core drawing process

Taking the residual tangerine peel after conical cutting, and further taking out the inner core pulp. The coring process requires tight control of the wall thickness. And removing the intermediate with too thin wall layer or broken wall in the picking process.

Collecting manually-picked pulp of inner core, adding 20% pure water, and squeezing with fruit squeezer. The pressed tangerine juice is concentrated into extract by adopting a vacuum concentration method for subsequent reasonable use.

6. Filling process

The Pu' er tea is filled into hollowed pummelo peel fruits. The Pu her tea is filled for 3-4 times, and exocarpium Citri rubrum extract is used as concocting agent between layers. The weight ratio of the blocky Pu' er tea to the extract is properly 1: 0.02-1: 0.05. The mutual filling of the Pu' er tea and the red tangerine peel extract can generate special flavor and effect.

After filling, a small amount of tangerine extract is used as a binder, and then the cover is buckled and rotated to be in running-in, so that the sealing property of the product is improved.

7. Drying step

And (3) drying the filled and sealed tangerine fruits for 20-40 hours in a drying room at the temperature of 95-110 ℃. During this period, samples were taken to determine the moisture content of the product. If the water content is below 15%, the drying is up to the standard.

8. Aging procedure

Taking the dried tangerine peel, putting the dried tangerine peel into an aging chamber regularly and uniformly, and standing and aging for about 20-60 days. The aging chamber requires moderate temperature, ventilation and strict anti-mildew measures. The indoor temperature control range is 10-25 ℃, and the air relative humidity control range is 60-75%.

9. Packaging process

The specification and the mode of the product package adopt the conventional packaging equipment and process.

In conclusion, the method for preparing the pummelo peel puer tea provided by the invention fully embodies the integration and fusion of a plurality of new technologies and technologies. The key technologies have certain effects on improving the quality of the product of the Zhou orange Pu' er tea, reducing the production cost and improving the flavor of the product.

Different from the existing composite tea of the red tangerine peel and the Pu 'er tea, the product of the invention is that the content of the half-dried fruit of the red tangerine peel is taken out, and the red tangerine peel pulp is squeezed and concentrated to be filled with the Pu' er tea together. Thus, the effective components of the tangerine peel can be more reserved. Meanwhile, a common aging process of the pummelo peel and the Pu' er tea is added in the production process so as to exert the interaction of the traditional Chinese medicinal materials and promote new aging effects.

Compared with the prior similar products and the manufacturing method, the innovation points of the invention comprise:

(1) the orange raw material selection is a new technology based on the combination of weight on-line monitoring and logistics sorting technology, and is different from the existing method of selecting according to the fruit diameter, and the method has the advantages of high speed and high efficiency.

(2) The hot water continuous hot dipping method is adopted to complete the cleaning and water-removing procedures in one step, and the flow process is suitable for large-scale production.

(3) The circular sealing cover is prepared by adopting a conical cutting process, the cover has universality, and the sealing property is improved.

(4) The taken exocarpium Citri rubrum is uniformly squeezed to obtain juice, concentrated, mixed with Pu' er tea, and filled, or used as sealant for sealing.

(5) And a co-aging process is added, so that the fragrance of pummelo peel and Pu' er tea can be fused, and the taste can be harmonized.

Drawings

Fig. 1 is a schematic diagram of a device special for sorting citrus fruits.

Fig. 2 is a schematic view of a cone cutting process of citrus red fruit.

Fig. 3 is a schematic representation of a filled citrus fruit.

Detailed Description

The invention is described in further detail below with reference to the figures and examples. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

Example 1

The special equipment for selecting the orange fruits is a logistics device with automatic weighing. As shown in the attached figure 1, the equipment consists of a feeding device, an online weighing meter, a rejector and a receiver. The feeding device is an object conveyor, the belt speed of the feeding device is 30m/min, and a circle is arranged on each 0.5m of the conveying belt of the feeding device for manually placing the oranges. The conveyer belt of the feeding device is connected with the conveyer belt of the on-line weighing meter, the fresh red tangerine fruits are quickly transferred from the feeding device to the weighing belt, and the individual weight of the fresh red tangerine fruits is measured on line and recorded in the computer.

Before the device is used, an operator can set a qualified orange fruit weight range. When the weighed oranges run in the conveyer belt of the remover, if the weight of the oranges does not exceed the lower limit of the set range or exceeds the upper limit of the set range, the remover can start the lateral baffle plate, so that the oranges are off-line from the side end.

When the weight of the weighed tangerine fruit is within the set range, the tangerine fruit falls from the terminal of the conveyer belt of the remover, enters a receiver channel and is packaged into qualified product packaging bags in a unified way.

Example 2

The method for selecting the exocarpium citri grandis raw material comprises the following steps: starting special equipment for sorting the orange fruits, and setting the weight range of qualified products, wherein the lower limit is 50 g, and the upper limit is 80 g; the picked special pummelo peel fruits in China are loaded in a basket and placed beside a feeding device. When the special equipment operates, the oranges are manually taken up and placed in the mark circle of the conveying belt of the feeding device. Then sequentially queuing the oranges and fruits to pass through an online weighing meter and a remover, wherein the oranges and fruits are sorted out. The half-way side end of the unqualified product falls down, and the qualified product passes through the conveyer belt of the remover, enters the receiver channel at the terminal end of the conveyer belt, and is packaged in a centralized way.

Example 3

And selecting qualified products of the orange fruits by adopting a hot water continuous hot dipping method to complete the procedures of cleaning and enzyme deactivation. Under the drive of a plate chain type conveying belt, the orange fruits enter a water bath of continuous hot dipping equipment and slowly pass through a hot dipping section. Wherein the temperature of the hot water is set to 95-99 ℃, and the hot dipping retention time is 5-7 min. Meanwhile, under the impact of water flow, dirt on the surfaces of the tangerines is cleaned. The process completes the water-removing operation while cleaning at high temperature.

After the fruits of the tangerines are drained, the fruits enter a drying section, and hot air is used for removing moisture on the surfaces of the fruits of the tangerines so as to facilitate subsequent operation.

Example 4

After washing and de-enzyming, the orange fruits need to be dried firstly, so that the moisture content is reduced.

The pre-drying of the tangerine fruit can adopt a hot air drying process or an air energy (heat pump) drying technology.

The temperature of the hot air drying equipment is in a proper range of 95-110 ℃, the drying time is generally 15-20 hours, and the weight of the semi-dry orange fruit is about 50% of that of the fresh orange fruit.

Example 5

The proper range of the orange fruit heat pump drying process is 60-80 ℃, and an air energy unit can be selected: rated power is 7KW, heating capacity is 23KW, and dehumidification is 25L/h. The external dimension of the drying room is 5m multiplied by 2.5m multiplied by 2.8m, and about 500kg of materials can be fed once.

The moisture content of the semi-dried orange fruit should be controlled within the range of 35-45%.

Example 6

The method for making the cover of the semi-dried orange fruit comprises the following steps: as shown in figure 2, the orange fruit (8) is fixed on a clamp (12) of a processing device by taking the center of the circle as the reference, and an arc line with the radius of 20mm is drawn on the surface of the orange fruit. Then insert the blade (9) into it at an angle of 30 DEG until reaching the centre of the citrus fruit. Then clamping and rotating 360 degrees together with the exocarpium citri grandis to finish the conical cutting process. The clip is then moved down with the citrus fruit, which is separated from the lid 10 and the conical cutter 11.

The conical cutter was removed and the lower cone was cut open. The arched epidermal layer on the upper part of the tea bag is used as a cover of the composite tea of red tangerine peel and Pu' er tea. Because of the taper cutting, the sealing performance of the cap and the body is obviously improved because the cap and the body are combined in a taper shape.

Example 7

Taking the orange fruit with the conical cover, and further taking out the inner core pulp. The coring process requires tight control of the wall thickness. The intermediate with the wall layer being too thin or broken occasionally in the picking process should be removed as waste.

The collected pulp of the inner core is collected for further processing.

Example 8

After the inner cores of the orange fruits are collected in a centralized way, 20 percent of pure water is added, and the orange fruits are uniformly juiced by a fruit juicer. The squeezed juice is concentrated to an extract state by adopting a vacuum concentration method. The density of the tangerine fruit extract is controlled to be 1.15-1.20 for subsequent reasonable use.

Example 9

Pu her tea is filled in hollowed exocarpium Citri rubrum. During filling, the extract of the tangerine peel is used as a blender between layers of the Pu' er tea. The weight ratio of the Pu' er tea to the extract is properly 1: 0.02-1: 0.05. The mutual filling of the Pu' er tea and the red tangerine peel extract is beneficial to generating special flavor and efficacy.

Referring to fig. 3, the Puer filled exocarpium Citri rubrum fruit is covered with the cover 10 obtained in example 6, and a small amount of extract is used as binder between the exocarpium Citri rubrum fruit body and the cover to improve the sealing property of the product. Due to the combination of the cover 10 and the conical cutter 11, the filling opening of the cover 10 and the tangerine fruit are basically matched, and the cover 10 is tightly combined with the seam 13 of the tangerine fruit through the bonding effect of the extract, so that the filler 13 in the cover is prevented from overflowing.

Example 10

And (3) drying the pureed orange peel prepared by the process in the embodiment 9 in a drying room at the temperature of 95-110 ℃ for 20-40 hours. During this period, samples were taken to determine the moisture content of the product. If the water content is below 15%, the water can be taken out and enters an aging section.

Example 11

And (3) putting the orange peel filled with the Pu' er tea obtained by the process in the embodiment 10 into an aging chamber, and standing and aging for about 20-60 days. The aging chamber requires moderate temperature, ventilation and strict anti-mildew measures. The indoor temperature control range is 10-25 ℃, and the air relative humidity control range is 60-75%.

The aging effect of the tangerine and the Pu' er tea is closely related to the seasons and the climate of the processing site. The basis for whether the product is aged sufficiently is the fragrance of the compound tea. The sign of sufficient aging is that the product has a mixed fragrance of Pu' er tea and red tangerine peel.

The above embodiments are provided to describe the present invention and its usage, which is not restrictive, and the drawings are only one embodiment of the present invention, and the actual structure is not limited thereto. In summary, it should be understood by those skilled in the art that the similar structural modes and examples without creative design without departing from the spirit of the present invention shall fall within the protection scope of the present invention.

Claims (7)

1. The pummelo peel Pu' er tea is characterized by being prepared by the following steps: taking pummelo peel and Pu 'er ripe tea as raw materials, cutting a cone of a semi-dry pummelo peel of pummelo peel, taking out inner core pulp, squeezing and concentrating the pulp to obtain extract, filling the extract and the Pu' er tea into the pummelo peel, sealing the pummelo peel with a cover, drying, aging and packaging to obtain a finished product.

2. The pummelo peel puer tea as claimed in claim 1, which is prepared by the following steps:

(1) selecting raw materials of exocarpium citri rubrum: the method is completed by special equipment consisting of a feeding device, an online weighing meter, a remover, a side baffle and a receiver, wherein the feeding device comprises a conveying belt with the width of 200 mm;

(2) hot dipping: cleaning and de-enzyming the selected fresh orange fruits by adopting a hot water continuous hot dipping method, wherein the temperature of hot water is set to be 95-99 ℃, and the hot dipping retention time is 5-7 min;

(3) air drying: carrying out surface dehydration and drying on the cleaned and de-enzymed fresh fruits to enable the treated red tangerine peel fruits to be half dry, wherein the weight of the red tangerine peel fruits is half of that of the fresh fruits, and the water content of the red tangerine peel fruits is 35-45%;

(4) manufacturing a cover: fixing the citrus red fruit by taking the circle center of the citrus red fruit as a reference, inserting a blade into the citrus red fruit until the circle center of the citrus red fruit is reached, then rotating the clamp and the citrus red fruit by 360 degrees to finish conical cutting, taking down the clamp and the conical cut, cutting the cross section of the conical cut, and taking the upper part of the conical cut as a cover;

(5) picking out cores: further manually picking inner core pulp in the exocarpium citri grandis, controlling the thickness of the wall, and removing the exocarpium citri grandis with too thin wall layer or broken wall;

(6) filling: filling Pu' er tea into empty fructus Citri Tangerinae, taking extract as blending agent between layers, covering, running, and sealing;

(7) and (3) drying: taking the filled and sealed tangerine peel fruits, and drying for 20-40 hours in a drying room at the temperature of 95-110 ℃;

(8) aging: putting the dried tangerine peel fruits into an aging chamber for 20-60 days, wherein the temperature control range of the aging chamber is 10-25 ℃, and the relative air humidity control range is 60% -75%;

(9) packaging: the specification and the mode of the product package adopt the conventional packaging equipment and process.

3. The pummelo peel puer tea as claimed in claim 1 or 2, wherein the taken pulp of the pistil is collected together, 20% pure water is added, and the juice is squeezed and concentrated into extract for later use.

4. The pummelo peel puer tea as claimed in claim 1 or 2, wherein the extract is used as a blending agent between layers of puer tea, and the weight ratio of the puer tea and the extract used for filling is 1: 0.02-1: 0.05.

5. The pummelo peel puer tea as claimed in claim 1 or 2, wherein the extract is used as a bonding agent, and is coated on the filling opening when the cover is covered after filling, so as to enhance the sealing of the cover opening.

6. The pummelo peel puer tea as claimed in claim 2, wherein during the preparation of the cover, an arc line is drawn on the surface of the pummelo peel by taking 20mm as a radius with the center of the pummelo peel as a reference, the blade is inserted into the pummelo peel at an angle of 30 degrees, and the conical cutting is completed by rotating 360 degrees.

7. The pummelo peel puer tea as claimed in claim 2, wherein the moisture content is measured during the drying process and is controlled to be 35-45%.

Images