CN111657376A - Citrus Pu' er tea and processing method thereof - Google Patents
Citrus Pu' er tea and processing method thereof Download PDFInfo
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- CN111657376A CN111657376A CN202010584551.2A CN202010584551A CN111657376A CN 111657376 A CN111657376 A CN 111657376A CN 202010584551 A CN202010584551 A CN 202010584551A CN 111657376 A CN111657376 A CN 111657376A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a citrus Pu' er tea and a processing method thereof, belonging to the technical field of tea. The processing method of the citrus Pu' er tea comprises the following steps: sequentially carrying out steam treatment and natural drying on the primary orange Pu ' er tea, wherein the primary orange Pu ' er tea is obtained by filling Pu ' er raw tea into orange peel; or the primary orange Pu 'er tea product obtained by filling Pu' er raw tea in orange peel is sequentially subjected to primary natural drying, steam treatment and secondary natural drying. The method is simple and easy to operate, the orange general tea prepared by the processing technology of firstly performing steam treatment and then naturally drying in the sun is orange red and oil-moist in appearance color, harmonious, sharp and durable in orange general aroma, yellow, bright and reddish in tea soup, mellow and refreshing in taste and excellent in quality. The orange general tea prepared by the processing technology of naturally drying in the sun first, then performing steam treatment and then drying again is orange yellow and oily in appearance and color, elegant in fragrance, lasting in fruit fragrance, red yellow and bright in tea soup, mellow in taste and sweet after taste, and excellent in quality.
Description
Technical Field
The invention relates to the technical field of tea, and particularly relates to citrus Pu' er tea and a processing method thereof.
Background
The matching of the orange and the tea has been recorded in ancient times as early as the six-fold drinking of the Tang Lu Yu tea Jing: it is not known in the prior art that the shallot, ginger, jujube, orange peel, cornel and mint are used for boiling, or raising the appetite for slippery, or boiling for removing the foam, and the water ear is abandoned between the ditches. Certainly, the tea and the orange peel are mixed and boiled only by the drinking method, the varieties and the quality of the tea and the orange peel are not strictly limited, but the current orange common tea is more complex in terms of raw materials and processing, combines the fruit aroma of the orange peel and the tea aroma of the Pu' er tea, has unique taste and is deeply loved by consumers.
The citrus Pu' er tea has a long history for hundreds of years and is originally created for the Guangshi Luo Tianchi. The orange common tea combines the quality characteristics of Pu' er tea and tea branch orange peel, has mellow taste and elegant fragrance, is rapidly popular in the market and is wide in audience.
The Pu' er tea is tea with unique quality characteristics, which is prepared by taking Yunnan large-leaf sunned green tea as a raw material within the geographical indication protection range and adopting a specific processing technology within the geographical indication protection range. According to the processing technology and quality characteristics, the Pu ' er tea is divided into Pu ' er tea (raw tea) and Pu ' er tea (cooked tea), wherein the raw tea is prepared by storing the pressed green raw tea under certain storage conditions for a long time and slowly and naturally fermenting for a long time, and has mellow and sweet taste and strong and lasting fragrance; the cooked tea is loose tea or compressed tea formed by performing post-fermentation processing on sun-dried green raw tea, and has mellow and smooth taste and strong old fragrance.
The disease-resistant, nutritional and health-care effects of the Pu 'er tea are recorded as early as ancient times, and the Pu' er tea is the most capable of being dissolved, has a sharp taste, is capable of relieving greasiness, cattle and sheep toxins and is bitter and astringent, expelling phlegm and descending qi, scraping intestines and freeing catharsis, helping digestion and reducing phlegm, clearing stomach and promoting fluid production, and is extremely powerful. Clinical tests show that the Pu' er tea has a series of unique pharmacological actions of reducing blood fat, lowering blood pressure, losing weight, resisting arteriosclerosis and the like.
The orange of the Manpu tea is the peel of the orange, also called the peel and the peel of the orange, is a famous traditional Chinese medicine, is pungent and sweet in taste and aromatic in smell, and the main chemical components in the peel of the orange comprise flavonoids, essential oil, pectin, cellulose, limonin, alkaloid and the like. Flavonoids are widely present in the natural world and broadly refer to compounds whose main structure is 2-phenylchromone. The main flavonoids in citrus are flavanones, flavones and flavonols. The flavonoids are also the main active substances in citrus peel, and researches indicate that the specific components of citrus fruits mainly comprise polymethoxyflavone such as nobiletin, hesperetin and 3,5,6,7,8,3 ', 4' -heptamethoxyflavone. The content and variety of flavonoids in citrus peel are influenced by various factors, such as the variety of citrus and the growing environment. The orange has stronger antioxidant and anti-inflammatory activities due to abundant flavonoid substances. In a mouse model, hesperidin has obvious inflammation inhibition, oxidation resistance, lung cancer cell proliferation inhibition and cardiovascular activity protection. Research also suggests that nobiletin can be used in cooperation with clinical chemotherapy drugs to significantly inhibit tumor cell growth and tumor metastasis.
The most common processing mode of the conventional citrus Pu ' er tea is to firstly de-enzyme and then dry the citrus peel wrapped with Pu ' er tea, the processing of the citrus Pu ' er tea by the technology has the advantages of high speed, high efficiency, no influence of climatic conditions and the like, but the citrus Pu ' er tea processed by the technology has heavier bitter taste, lighter tea soup color and lower tea aroma, and cannot meet the quality requirement of the citrus Pu ' er tea.
In view of this, the invention is particularly proposed.
Disclosure of Invention
The object of the present invention includes providing a citrus Pu' er tea and a method for processing the same to overcome the above problems.
The application is realized as follows:
in a first aspect, the application provides a processing method of orange Pu tea steamed before sun drying, which comprises the following steps: performing steam treatment and natural drying on a primary orange Pu 'er tea product obtained by filling Pu' er raw tea in orange peel in sequence.
In an alternative embodiment, the steam treatment is carried out under steam conditions of 100-120 ℃ for 1-5 min.
In an alternative embodiment, the natural sun-drying is carried out for 40-160h under natural sun-drying conditions with the temperature of 30-45 ℃ and the relative humidity of 75-90%.
In an alternative embodiment, the moisture content of the natural dried citrus Pu' er tea is 3 to 6 wt%, preferably 5 wt%.
In a second aspect, the application provides a processing method of orange Pu' er tea which is sun-dried, steamed and sun-dried, comprising the following steps: the method comprises the steps of sequentially carrying out first natural drying, steam treatment and second natural drying on a primary orange Pu 'er tea product obtained by filling Pu' er raw tea in orange peel.
In an alternative embodiment, the first natural drying is to treat the citrus Pu' er tea primary product for 250h under natural exposure conditions with the temperature of 30-45 ℃ and the relative humidity of 75-90%.
In an alternative embodiment, the moisture content of the first pre-dried citrus Pu' er tea after the first natural drying is 3 to 6 wt%, preferably 5 wt%.
In an alternative embodiment, the processing method of the orange common tea which is firstly dried, then steamed and then dried comprises the step of treating for 1-5min under the steam condition of 100-120 ℃.
In an alternative embodiment, the second natural sun-drying is carried out for 40-160h under natural exposure conditions with a temperature of 30-45 ℃ and a relative humidity of 75-90%.
In an alternative embodiment, the moisture content of the second sun-dried citrus Pu' er tea is 3 to 6 wt%, preferably 5 wt%.
In an alternative embodiment, each citrus peel is filled with 10-25g of raw puer tea.
In an alternative embodiment, the citrus peel is obtained by essentially the following steps:
opening the cover of the orange, removing pulp, cleaning the orange, removing pulp dregs, and airing the orange at a natural ventilation position for 1-4 h.
In an alternative embodiment, the citrus fruit is a branch citrus, preferably a fresh green or yellow-green branch citrus.
In an alternative embodiment, after the Pu' er tea is filled, the citrus peel cover removed in the cover opening process is covered on the opening of the citrus peel again.
In a third aspect, the present application provides a citrus Pu' er tea, processed by the processing method according to any one of the preceding embodiments.
The beneficial effect of this application includes:
the processing method of the citrus-Pu tea provided by the application is simple and easy to operate, the citrus-Pu tea adopting the processing technology of firstly performing steam treatment and then naturally drying in the sun is orange red and moist in appearance and color, coordinated, sharp and durable in citrus-Pu aroma, yellow, bright and red in tea soup, mellow and tasty in taste and excellent in quality. Compared with the prior art, the method can reduce the content of tea polyphenol and catechin in the Citrus Pu' er tea, and simultaneously increase the content of components such as gallic acid, theaflavin and thearubigin. The orange general tea prepared by the processing technology of naturally drying in the sun first, then performing steam treatment and then drying again is orange yellow and oily in appearance and color, elegant in fragrance, lasting in fruit fragrance, red yellow and bright in tea soup, mellow in taste and sweet after taste, and excellent in quality. Compared with the prior art, the method can also obviously improve the content of hesperidin, nobiletin, heptamethoxyflavone and synephrine.
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. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The citrus Pu' er tea and the processing method thereof provided by the present application are specifically explained below.
The key factor of the quality formation of the citrus Pu ' er tea lies in the quality of Pu ' er tea and citrus peel, and the inventor carries out long-term deep research on the citrus Pu ' er tea to obtain that: the general processing technology of general processing technology at present mandarin orange tea is first deactivated and then is dried the mode cause bitter and astringent taste heavy, and tea soup colour is slightly light, and the reason that the tea is fragrant low is in: under the condition of quick drying, the components of tea polyphenol, catechin and the like in the Pu' er tea (especially in the raw Puer tea) are not ready to be converted into pigment substances such as theaflavin, thearubigin and the like.
In view of this, the present application provides a first brand new processing method of citrus Pu' er tea (called steaming first and then drying in the sun for short), comprising the following steps: performing steam treatment and natural drying on a primary orange Pu 'er tea product obtained by filling Pu' er raw tea in orange peel in sequence.
The Pu 'er raw tea (such as the Yunnan Pu' er raw tea loose tea) is preferably used for processing the general citrus reticulata tea, is easier to control microorganisms than Pu 'er ripe tea, has changed quality characteristics of the Pu' er raw tea after storage, has unique flavor quality compared with other teas such as black tea and green tea and oolong tea, and is mainly expressed as 'old aroma' in aroma quality and 'mellow aftertaste' in taste quality.
In an alternative embodiment, the citrus peel in the present application can be obtained mainly by the following steps:
opening the cover of the orange, removing pulp, cleaning the orange, removing pulp dregs, and airing the orange at a natural ventilation position for 1-4 h. Wherein, the citrus fruit is a branch of tea citrus, preferably fresh green or yellow green branch of tea citrus, more preferably fresh green or yellow green branch of Xinhui branch of tea citrus. And after the Pu' er tea is filled, covering the citrus peel opening with the citrus peel cover removed in the cover opening process again.
In alternative embodiments, each citrus peel may be filled with 10-25g (e.g., 10g, 15g, 20g, or 25g) of raw Pu' er tea. The citrus peel and the Pu ' er raw tea are blended according to the filling amount, so that the citrus peel and the Pu ' er raw tea can be fully fused, and the citrus peel and the Pu ' er raw tea have fresh and mellow taste and strong fruit aroma. Greatly improves the defect of taste separation of the prior citrus reticulata blanco tea processed by adopting the old dried orange peel and the old Pu' er tea (mature Pu) in the market.
In alternative embodiments, the steam treatment in the present application can be performed under steam conditions of 100 ℃ to 120 ℃ (e.g., 100 ℃, 105 ℃, 110 ℃, 115 ℃ or 120 ℃, etc.) for 1-5min (1min, 2min, 3min, 4min or 5min, etc.). The steam treatment can kill parasite egg and microorganism in the pericarpium Citri Tangerinae, and also can break cell in pericarpium Citri Tangerinae, so that oleum Sesami can be easily emitted.
It is worth pointing out that the temperature and the time of the steam de-enzyming process need to be properly controlled to obtain the citrus Pu' er tea with consistent effect and good taste. If the shells are steamed, the shells are nearly cooked, and the final result can cause the finished product to have the taste of being separated from the night meal and influence the mouthfeel; if the green removing degree is not enough, the original green and astringent taste is not completely removed, and the obtained finished product is bitter and astringent and has poor taste.
In an alternative embodiment, the natural sun-drying is carried out under natural exposure conditions at a temperature of 30-45 ℃ (e.g., 30 ℃, 38 ℃, 40 ℃, 42 ℃ or 45 ℃ and the like) and a relative humidity of 75-90% (e.g., 75%, 80%, 85% or 90% and the like) for 40-160h (e.g., 40h, 50h, 60h, 80h, 100h, 120h, 150h or 160h and the like). The water content of the dried orange Pu' er tea is 3-6 wt%, preferably 5 wt%.
It is worth to be noted that the natural drying in the sun adopted in the application is full-natural drying, which is different from the drying means of other tea, and is a slow oxidation process with a long time. In the process of natural drying, the polyphenols are slowly oxidized and degraded along with the re-volatilization of the water in the Pu' er tea. In the process of sun drying, under the action of moist heat, polyphenols in the Pu' er tea are subjected to oxidation reaction in a non-enzymatic environment to generate theaflavin, the theaflavin is subjected to further oxidation complex reaction to generate thearubigin, and the thearubigin is subjected to browning reaction to generate theabrownin. The tea pigment has multiple physiological activities of reducing blood fat, resisting oxidation, resisting cancer and the like, and is matched with a steam de-enzyming process, so that the tea pigment is favorable for forming the characteristics of stale aroma and mellow quality and flavor.
The popular drying process in the market, such as low-temperature drying, high-temperature drying and semi-sunning and semi-baking, cannot well keep the taste of the citrus-Pu tea, and the high-temperature drying has the following defects: due to the fact that the temperature is too high, the tar content of the orange peel is high, the maroon has oil-moistening feeling, various substances in the orange Pu cannot be well converted in the later period, and the quality of the manufactured orange Pu is poor. The time period of low-temperature baking is a little shorter, the dyeing degree is lower, the orange fragrance is strong, and the taste is slightly thick and turbid. In addition, in most of the above methods, the tea taste is completely masked by the orange peel taste.
In some alternative embodiments, the above operations may be summarized as follows:
picking fresh green oranges, cleaning the surfaces of the fresh oranges (by a rolling brush cleaning technology), uncovering, picking out pulp, cleaning shells (inverted airing), filling Pu' er tea, performing steam treatment, naturally drying in the sun and packaging.
Reference may be made specifically to:
(1) picking fresh green tea branch oranges, cleaning the oranges on a machine to remove dirty substances such as dust on the surfaces of the oranges, and screening the oranges with basically consistent appearance and size.
(2) And opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, placing the orange in a natural ventilation place, and airing the orange for 1 hour.
(3) Filling 10-25g Pu her raw tea in each mandarin orange, covering the removed mandarin orange cover, and steam treating at 100 deg.C for 1-5 min.
(4) Uniformly spreading the primary citrus Pu' er tea product subjected to steam treatment on an air-drying rack, naturally exposing at direct sunlight, at the temperature of 30-45 ℃, at the relative humidity of 75-90% for 40-160h, and drying until the water content is about 5 wt%.
The content of tea polyphenol and catechin in the orange Pu tea obtained by sun drying in the above way is reduced, and the components such as gallic acid, theaflavin, thearubigin and the like show a remarkable rising trend.
The Pu' er tea can be subjected to substance change to the maximum extent by adopting a mode of firstly carrying out steam treatment and then naturally drying in the sun, the content of tea polyphenol and catechin in the orange general tea obtained by the process of firstly deactivating enzymes and then drying in the prior art is reduced, meanwhile, the components such as gallic acid, theaflavin, thearubigin and the like are in a remarkable rising trend, the characteristics of stale flavor and mellow quality and flavor are formed, the obtained orange general tea has orange red oil-moist appearance color, coordinated, sharp and durable orange general aroma, yellow and bright tea soup is reddish, and the taste is mellow, tasty and refreshing, and excellent in quality.
Further, the inventor finds that different drying modes also have different influences on the flavonoid substances in the citrus peels, and the drying modes comprise traditional hot air drying, variable-temperature differential pressure puffing drying and vacuum freeze drying, wherein the hot air drying and the variable-temperature differential pressure puffing drying can both cause the content of the flavonoid substances to be reduced, the vacuum freeze drying is a drying mode which has the smallest influence on the components and the content of the flavonoid substances, but the vacuum freeze drying is beneficial to the retention of the flavonoid substances but cannot promote the conversion of the flavonoid substances.
In view of the above, the present application also provides another brand-new processing method of citrus Pu' er tea (called as a method for drying first, then steaming and then drying again for short), comprising the following steps: the method comprises the steps of sequentially carrying out first natural drying, steam treatment and second natural drying (redrying) on a primary orange Pu 'er tea product obtained by filling Pu' er raw tea in orange peel.
The processing mode can ensure that the orange peel has substance change to the maximum extent and form the quality and flavor of the traditional orange peel. Once the citrus peel in the traditional process is de-enzymed, biochemical enzymes in cells of the citrus peel are passivated, and the citrus peel can not finish the conversion to the citrus peel. Specifically, the high temperature condition of the water-removing process in the prior art can destroy the activity of a plurality of biochemical reaction enzymes in the citrus peel cells, so that some important functional components in the citrus peel, such as hesperidin, nobiletin, 7-methoxyflavone and the like, can not be transformed and increased. Therefore, a plurality of biochemical changes occur to the fresh orange peel in the long-term sun-drying treatment process, so that the bitter and astringent taste of the Pu' er raw tea is reduced, and the mellow flavor with the harmonious fragrance of the fruit tea is formed. The orange peel is naturally dried for the first time and then treated by steam, so that the orange peel cells are favorably damaged, and the aroma substances are released.
Specifically, the orange peel (original orange common tea) filled with the raw common raw materials is subjected to the ancient method full-solarization, so that the nutritional value and the aging activity of the oranges and the tea are maximally reserved, and the original tea fragrance and fruit fragrance are reserved; then, steam fixation is carried out, so that the smell of tobacco tar caused by traditional fixation can be avoided, and the improvement of fragrance is facilitated; and the sun taste is matched with the sun taste in the later drying treatment, the effect is mild, the finished product is fresh and natural, the high fragrance is not generated by high-temperature baking, but the taste is more delicious when the finished product is soaked with enough aftertaste, and the product can produce the mellow taste.
In an alternative embodiment, the first natural drying step is to treat the citrus Pu' er tea primary product for 150-250h (e.g., 40h, 50h, 60h, 80h, 100h, 120h, 150h or 160h, etc.) under natural exposure conditions at a temperature of 30-45 ℃ (e.g., 30 ℃, 38 ℃, 40 ℃, 42 ℃ or 45 ℃, etc.) and a relative humidity of 75-90% (e.g., 75%, 80%, 85% or 90%, etc.). The water content of the primary orange Pu 'er tea product after the primary orange Pu' er tea product is naturally dried for the first time is 3-6 wt%, and the preferred water content is 5 wt%.
In an alternative embodiment, the steam treatment in the method can also be carried out under steam conditions of 100 ℃ and 120 ℃ for 1-5 min.
In an alternative embodiment, the second natural sun-drying is carried out for 40-160h under natural exposure conditions with a temperature of 30-45 ℃ and a relative humidity of 75-90%. The water content of the orange Pu tea after the second natural drying is 3-6 wt%, preferably 5 wt%.
The relative humidity of the first natural drying and the second natural drying is controlled to be 75-90%. Too high relative humidity tends to mildew and grow hair, and too low relative humidity affects the activity of the orange peel. The first natural drying and the second natural drying after steam treatment are combined, so that the aging of the raw tea can be accelerated, the orange peel and the raw tea can be overlapped, changed and fused, the taste of the raw and aged orange tea is mellow, soft and sweet, and the authentic orange flavor is created.
It should be noted that the rest of the processing conditions in the method can refer to the way of steaming first and then drying, and are not described herein in detail.
In some alternative embodiments, the above operations may be summarized as follows:
picking fresh green oranges, cleaning the surfaces of the fresh oranges (by a rolling brush cleaning technology), uncovering, picking out pulp, cleaning shells (inverted airing), filling Pu' er tea, naturally drying in the sun (first natural drying)
Steam treatment, natural drying (redrying), and packaging.
Reference may be made specifically to:
(1) picking fresh green tea branch oranges, cleaning the oranges on a machine to remove dirty substances such as dust on the surfaces of the oranges, and screening the oranges with basically consistent appearance and size.
(2) And opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, placing the orange in a natural ventilation place, and airing the orange for 1 hour.
(3) Filling 10-25g of Pu' er raw tea in each citrus, covering the citrus cover removed in the previous step, uniformly spreading the whole on an air-drying rack, naturally exposing at the direct sunlight position at the temperature of 30-45 ℃ at the relative humidity of 75-90% for 250h, and drying until the water content is about 5 wt%.
(4) Steaming at 100 deg.C for 1-5 min.
(5) Uniformly spreading the primary citrus Pu' er tea product subjected to steam treatment on an air-drying rack, naturally exposing at direct sunlight, at the temperature of 30-45 ℃, at the relative humidity of 75-90% for 40-160h, and drying until the water content is about 5 wt%.
The content of tea polyphenol and catechin in the citrus Purpa tea processed by the method is reduced, the components such as gallic acid, theaflavin, thearubigin and the like show a remarkable rising trend, and the components such as hesperidin, nobiletin, heptamethoxyflavone and 4 flavonoids of synephrine in the citrus peel show a remarkable rising trend.
The orange peel can be subjected to substance change to the maximum extent by naturally drying for the first time before steam treatment, the content of hesperidin, nobiletin, heptamethoxyflavone and synephrine is remarkably increased, the quality and flavor of the traditional orange peel are formed, and the nutrition and health care effects of the orange Pu tea are improved. The common tea obtained from the mandarin oranges has orange yellow and oily appearance and color, elegant fragrance, lasting fruit fragrance, bright red yellow tea soup, mellow and sweet taste and excellent quality.
Further, the present application provides a citrus Pu' er tea, processed by the processing method according to any of the preceding embodiments.
The orange general tea prepared by the processing technology of firstly performing steam treatment and then naturally drying in the sun is orange red and oily in appearance and color, harmonious, sharp and durable in orange general aroma, yellow, bright and red in tea soup, mellow and tasty in taste and excellent in quality. Compared with the prior art, the method can reduce the content of tea polyphenol and catechin in the Citrus Pu' er tea, and simultaneously increase the content of components such as gallic acid, theaflavin and thearubigin.
The orange general tea prepared by the processing technology of naturally drying in the sun first, then performing steam treatment and then drying again is orange yellow and oily in appearance and color, elegant in fragrance, lasting in fruit fragrance, red yellow and bright in tea soup, mellow in taste and sweet after taste, and excellent in quality. Compared with the prior art, the method can also obviously improve the content of hesperidin, nobiletin, heptamethoxyflavone and synephrine.
In conclusion, the general citrus tea provided by the application perfectly combines the Pu' er raw tea and the Xinhui dried orange peel, so that the natural activity and health-preserving ingredients of the dried orange peel are really reserved, the citrus in the soup has tea flavor, and the citrus in the tea has citrus flavor. The Citrus reticulata general tea has the advantages of rapid salivation promoting, rich layering, lasting fragrance, and proper combination of citrus sweetness and tea flavor. Meanwhile, the citrus reticulata blanco tea provided by the application also has good health care effects, for example, the citrus reticulata blanco tea has the effects of regulating qi, strengthening spleen, eliminating dampness and phlegm and promoting appetite, so that the dried orange peel and the Pu' er tea are combined to bring out the best in each other.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The raw materials of the embodiment are Xinhui yellow-green branch citrus and Yunnan Pu' er raw tea loose tea:
(1) picking fresh orange-green tea branches of citrus reticulata blanco in autumn, cleaning the orange branches on a machine to remove dirty substances such as dust on the surfaces of the citrus reticulata blanco, and screening the citrus reticulata blanco with basically consistent appearance and size and with the diameter of about 4.0 cm.
(2) And opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, placing the orange in a natural ventilation place, and airing the orange for 1 hour.
(3) Filling 15g Pu-Er raw tea loose tea in each mandarin orange, covering with the cover of the mandarin orange, and steam treating at 100 deg.C for 1 min.
(4) Uniformly spreading the primary citrus Pu 'er tea product subjected to steam treatment on an air-drying rack, and naturally exposing the primary citrus Pu' er tea product at a direct sunlight place at a temperature of 35 ℃, a relative humidity of 85% for 65h until the water content is about 5 wt%.
The orange Pusheng tea prepared by the steps comprises the following steps: the color is golden, the fruit shape is round and flat, and the opening is covered; the soup is yellow and bright, the taste is thick and sweet, and the tea fragrance is prominent.
Example 2
The raw materials of the embodiment are Xinhui yellow-green branch citrus and Yunnan Pu' er raw tea loose tea:
(1) picking fresh orange-green tea branches of citrus reticulata blanco in autumn, cleaning the orange branches on a machine to remove dirty substances such as dust on the surfaces of the citrus reticulata blanco, and screening the citrus reticulata blanco with basically consistent appearance and size and with the diameter of about 4.5 cm.
(2) And opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, placing the orange in a natural ventilation place, and airing the orange for 1 hour.
(3) Filling 16g Pu her raw tea loose tea in each mandarin orange, covering with the cover of the mandarin orange, and steam treating at 100 deg.C for 2.5 min.
(4) Uniformly spreading the primary citrus Pu 'er tea product subjected to steam treatment on an air-drying rack, and naturally exposing the primary citrus Pu' er tea product to direct sunlight at a temperature of 32 ℃, a relative humidity of 80%, for 75h, until the water content is about 4 wt%.
The orange Pusheng tea prepared by the steps comprises the following steps: the color is yellowish brown and moist, the fruit shape is round and the opening is level; the soup is orange yellow and bright, the taste is fresh and cool, the tea is sweet after taste, and the tea fragrance lasts for a long time and the fruit fragrance is revealed.
Example 3
The raw materials of the embodiment are Xinhui yellow-green branch citrus and Yunnan Pu' er raw tea loose tea:
(1) picking fresh orange-green tea branches of citrus reticulata blanco in autumn, cleaning the orange branches on a machine to remove dirty substances such as dust on the surfaces of the citrus reticulata blanco, and screening the citrus reticulata blanco with basically consistent appearance and size and with the diameter of about 4.0 cm.
(2) And (3) manually opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, and placing the orange in a natural ventilation place to dry the orange for 1 hour.
(3) Filling 17g Pu her raw tea loose tea in each mandarin orange, covering with the cover of the mandarin orange, and steam treating at 100 deg.C for 3.5 min.
(4) Uniformly spreading the primary citrus Pu 'er tea subjected to steam treatment on an air-drying rack, and naturally exposing the primary citrus Pu' er tea to sunlight at a direct sunlight position at a temperature of 35 ℃, a relative humidity of 85% for 90h until the water content is about 4%.
The orange Pu tea prepared by the steps comprises the following steps: the color is yellowish brown and oily, the fruit shape is round and the cover opening is level; the soup color is red yellow and transparent, the taste is mellow, and the aroma of the fruit tea is harmonious and fused.
Example 4
The raw materials of the embodiment are Xinhui yellow-green branch citrus and Yunnan Pu' er tea loose tea:
(1) picking fresh orange-green tea branches of citrus reticulata blanco in autumn, cleaning the orange branches on a machine to remove dirty substances such as dust on the surfaces of the citrus reticulata blanco, and screening the citrus reticulata blanco with basically consistent appearance and size and with the diameter of about 4.0 cm.
(2) And (3) manually opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, and placing the orange in a natural ventilation place to dry the orange for 1 hour.
(3) Filling 15g Pu-Er raw tea loose tea in each mandarin orange, covering with the cover of the mandarin orange, and steam treating at 100 deg.C for 5 min.
(4) Uniformly spreading the primary citrus Pu 'er tea product subjected to steam treatment on an air-drying rack, and naturally exposing the primary citrus Pu' er tea product to direct sunlight at a temperature of 33 ℃, a relative humidity of 85% for 110h until the water content is about 4%.
The orange Pu tea prepared by the steps comprises the following steps: the color is yellowish brown and oily, the shape of the fruit is round and the opening is level; the soup color is red and bright, the taste is mellow and smooth, and the fruit fragrance is prominent and lasting.
Example 5
(1) Picking up fresh green tea branch oranges in late autumn of New Hui, cleaning on a machine to remove dirty substances such as dust on the surfaces of the oranges, and screening out the oranges with basically consistent appearance and size and with the diameter of about 4.0 cm.
(2) And (3) manually opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, and placing the orange in a natural ventilation place to dry the orange for 1 hour.
(3) Filling 16g Pu' er raw tea loose tea in each mandarin orange, covering with the orange cover, uniformly spreading on a steam pan plate, and deactivating enzyme with steam at 100 deg.C for 3 min.
(4) And (3) uniformly spreading the oranges on an airing rack, and naturally exposing the oranges at a direct sunlight place at the temperature of 33 ℃, the humidity of 85 percent, the accumulated exposure time of 200h and the water content of the oranges to be about 5 percent.
The citrus Pu cooked tea prepared by the steps comprises the following steps: the color is yellow brown; the soup is yellow and bright, has thick taste and tea fragrance, and has unobvious fruit fragrance.
Example 6
The raw materials of the embodiment are Xinhui green tea branch mandarin orange and Yunnan Pu' er raw tea loose tea:
(1) picking up fresh green tea branch oranges in late autumn of New Hui, cleaning on a machine to remove dirty substances such as dust on the surfaces of the oranges, and screening out the oranges with basically consistent appearance and size and with the diameter of about 4.0 cm.
(2) And opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, placing the orange in a natural ventilation place, and airing the orange for 1 hour.
(3) Filling 15g of Pu' er raw tea loose tea in each mandarin orange, covering with a mandarin orange cover in the previous step, uniformly spreading on an air-drying rack, naturally exposing at direct sunlight, with the temperature of 34 deg.C and humidity of 87%, and drying for 150h until the water content is about 5%.
(4) Steaming at 100 deg.C for 1 min.
(5) Uniformly spreading the citrus pulp tea subjected to steam treatment on an air-drying rack, and naturally exposing the place with direct sunlight at 35 ℃ and 85% relative humidity for 65h until the water content is about 5%.
The orange Pusheng tea prepared by the steps comprises the following steps:
the shape of the citrus fruit is as follows: the oil chamber is compact and obvious, the orange peel is yellow brown, the fruit shape is round, and the cover opening is flush;
the appearance of the dry tea is as follows: the rope is tight and black, green and moist;
the orange fragrance is obvious, pure and fresh, the brewing fragrance is orange fragrance and fresh, the flower and honey fragrance is provided, and the tea fragrance is strong and durable;
the soup is golden and bright, and has strong, mellow and obvious aftertaste;
the orange peel at the leaf bottom is yellow brown and thick, and the tea leaf bottom is dark green and soft.
Example 7
The raw materials of the embodiment are Xinhui green tea branch mandarin orange and Yunnan Pu' er raw tea loose tea:
(1) picking up fresh green tea branch oranges in late autumn of New festival, cleaning on a machine to remove dirty substances such as dust on the surfaces of the oranges, and screening out the oranges with basically consistent appearance and size and with the diameter of about 4.5 cm.
(2) And opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, placing the orange in a natural ventilation place, and airing the orange for 1 hour.
(3) Filling 16g of Pu' er raw tea loose tea in each mandarin orange, covering with a mandarin orange cover in the previous step, uniformly spreading on an air-drying rack, naturally exposing at direct sunlight, at a temperature of 32 ℃, at a humidity of 80%, and for an accumulated exposure time of 210h until the water content is about 4.5%.
(4) Steaming at 100 deg.C for 2.5 min.
(5) Uniformly spreading the mandarin orange common tea treated by steam on an air-drying rack, and naturally exposing at direct sunlight, wherein the temperature is 32 ℃, the relative humidity is 80%, the duration is 75h, and the water content is about 4%.
The orange Pusheng tea prepared by the steps comprises the following steps: the color is yellowish-brown-green and is moist, the fruit shape is round and the opening is covered and leveled; the soup is orange yellow and bright, and the taste is fresh, mellow and sweet.
Example 8
The raw materials of the embodiment are Xinhui green tea branch mandarin orange and Yunnan Pu' er raw tea loose tea:
(1) picking up fresh green tea branch oranges in late autumn of New Hui, cleaning on a machine to remove dirty substances such as dust on the surfaces of the oranges, and screening out the oranges with basically consistent appearance and size and with the diameter of about 4.0 cm.
(2) And (3) manually opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, and placing the orange in a natural ventilation place to dry the orange for 1 hour.
(3) Filling 17g of Pu' er raw tea loose tea in each mandarin orange, covering with a mandarin orange cover in the previous step, uniformly spreading on an air-drying rack, naturally exposing at direct sunlight, wherein the temperature is 35 ℃, the humidity is 87%, the accumulated exposure time is 90h, and the sun-drying is carried out until the water content is about 5%.
(4) Steaming at 100 deg.C for 3.5 min.
(5) Uniformly spreading the citrus pulp tea subjected to steam treatment on an air-drying rack, and naturally exposing the place with direct sunlight at 35 ℃ and 85% relative humidity for 90h until the water content is about 4%.
The orange Pu tea prepared by the steps comprises the following steps: the color is orange and oily, the fruit shape is round and even, and the opening is covered; the soup is bright red yellow, mellow in taste, and has lasting tea fragrance and long-lasting fruit fragrance.
Example 9
The raw materials of the embodiment are Xinhui green tea branch citrus and Yunnan Pu' er tea loose tea:
(1) picking up fresh green tea branch oranges in late autumn of New Hui, cleaning on a machine to remove dirty substances such as dust on the surfaces of the oranges, and screening out the oranges with basically consistent appearance and size and with the diameter of about 4.0 cm.
(2) And (3) manually opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, and placing the orange in a natural ventilation place to dry the orange for 1 hour.
(3) Filling 15g of Pu' er raw tea loose tea in each mandarin orange, covering with a mandarin orange cover in the previous step, uniformly spreading on an air-drying rack, naturally exposing at direct sunlight, wherein the temperature is 33 ℃, the humidity is 85%, the accumulated exposure time is 210h, and the sun-drying is carried out until the water content is about 4%.
(4) Steaming at 100 deg.C for 5 min.
(5) Uniformly spreading the mandarin orange common tea treated by steam on an air-drying rack, and naturally exposing at direct sunlight, wherein the temperature is 33 ℃, the relative humidity is 85%, the time is 110h, and the water content is about 4%.
The orange Pu tea prepared by the steps comprises the following steps: the color is yellowish brown and oily, the fruit shape is round and the cover opening is level; the soup is bright red yellow, and has mellow, sweet and smooth taste and lasting fruit fragrance.
Comparative example 1
The comparative example is a traditional processing method of the dried orange Pusheng tea, which can be compared with the example 1, 4 or 6, and the processing steps are mainly as follows:
(1) picking fresh orange-green tea branches of citrus reticulata blanco in autumn, cleaning the orange branches on a machine to remove dirty substances such as dust on the surfaces of the citrus reticulata blanco, and screening the citrus reticulata blanco with basically consistent appearance and size and with the diameter of about 4.0 cm.
(2) And opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, placing the orange in a natural ventilation place, and airing the orange for 1 hour.
(3) Filling 15g of Pu' er raw tea loose tea in each mandarin orange, covering with the orange cover, uniformly spreading on a rack, and drying in an electric heating constant temperature blast drying oven (at 65 deg.C) for 5 hr.
The orange Pusheng tea prepared by the steps comprises the following steps: the color is brown and yellow; the soup is yellow and bright, the taste is mellow and sweet, and the costus has a little fruity flavor.
Comparative example 2
The comparative example is a traditional processing method of the dried mandarin orange common cooked tea, which is mainly compared with the example 3, and the processing steps are mainly as follows:
(1) picking fresh orange-green tea branches of citrus reticulata blanco in autumn, cleaning the orange branches on a machine to remove dirty substances such as dust on the surfaces of the citrus reticulata blanco, and screening the citrus reticulata blanco with basically consistent appearance and size and with the diameter of about 4.0 cm.
(2) And opening the cover, removing the pulp, cleaning the orange again, removing pulp dregs, placing the orange in a natural ventilation place, and airing the orange for 1 hour.
(3) Filling 17g Pu-Er ripe tea loose tea in each mandarin orange, covering with the mandarin orange cover, spreading on a rack, and drying in an electric heating constant temperature air-blast drying oven (at 65 deg.C) for 6 hr.
The citrus Pu cooked tea prepared by the steps comprises the following steps: the color is yellow brown; the soup is dark red and not bright, has mellow taste, has mature tea fragrance and unobvious fruit fragrance.
In summary, the citrus common tea prepared by the processing technology of firstly performing steam treatment and then naturally drying in the sun provided by the application has orange red oil color, coordinated, sharp and durable citrus common fragrance, yellow, bright and red tea soup, mellow and refreshing taste and excellent quality. Compared with the prior art, the method can reduce the content of tea polyphenol and catechin in the Citrus Pu' er tea, and simultaneously increase the content of components such as gallic acid, theaflavin and thearubigin. The orange general tea prepared by the processing technology of naturally drying in the sun first, then performing steam treatment and then drying again is orange yellow and oily in appearance and color, elegant in fragrance, lasting in fruit fragrance, red yellow and bright in tea soup, mellow in taste and sweet after taste, and excellent in quality. Compared with the prior art, the method can also obviously improve the content of hesperidin, nobiletin, heptamethoxyflavone and synephrine.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The processing method of the citrus Pu' er tea is characterized by comprising the following steps: performing steam treatment and natural drying on a primary orange Pu 'er tea product obtained by filling Pu' er raw tea in orange peel in sequence.
2. The process of claim 1, wherein the steam treatment is carried out at 100-120 ℃ for 1-5 min.
3. The process of claim 1, wherein the natural sun drying is carried out at a temperature of 30 to 45 ℃ and a relative humidity of 75 to 90% for 40 to 160 hours;
preferably, the moisture content of the orange Pu' er tea after natural drying is 3-6 wt%, preferably 5 wt%.
4. The processing method of the citrus Pu' er tea is characterized by comprising the following steps: the method comprises the steps of sequentially carrying out first natural drying, steam treatment and second natural drying on a primary orange Pu 'er tea product obtained by filling Pu' er raw tea in orange peel.
5. The processing method as claimed in claim 4, wherein the first natural drying step comprises subjecting the primary citrus Pu' er tea to natural exposure at 30-45 deg.C and 75-90% relative humidity for 150-250 h;
preferably, the moisture content of the primary citrus Pu' er tea product after the first natural drying is 3-6 wt%, preferably 5 wt%.
6. The process of claim 4, wherein the steam treatment is carried out at 100-120 ℃ for 1-5 min.
7. The process of claim 4, wherein the second natural sun drying is carried out at a temperature of 30 to 45 ℃ and a relative humidity of 75 to 90% for 40 to 160 hours;
preferably, the moisture content of the citrus Pu' er tea after the second natural sun-drying is 3 to 6 wt%, preferably 5 wt%.
8. The process of claim 1 or 4, wherein each citrus peel is filled with 10-25g of said raw Puer tea.
9. The process according to claim 1 or 4, characterized in that said citrus peel is obtained mainly by the following steps:
opening a cover of the orange, removing pulp, cleaning the orange, removing pulp dregs, and airing water at a natural ventilation position for 1-4 hours;
preferably, the citrus fruit is a branch citrus, more preferably a fresh green or yellow-green branch citrus;
preferably, after the Pu' er raw tea is filled, the citrus peel opening is covered with the citrus peel again after the citrus peel is removed.
10. A citrus Pu 'er tea, wherein the citrus Pu' er tea is processed by the processing method according to any one of claims 1 to 9.
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| CN114916598A (en) * | 2022-06-06 | 2022-08-19 | 湖南振兴中药有限公司 | Small green orange Pu' er tea and preparation method thereof |
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| CN101248822A (en) * | 2008-03-21 | 2008-08-27 | 罗沛贤 | Method for preparing orange peel tea |
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| CN101248822A (en) * | 2008-03-21 | 2008-08-27 | 罗沛贤 | Method for preparing orange peel tea |
| CN104365902A (en) * | 2014-10-27 | 2015-02-25 | 黄建社 | Tangerine and Puer tea and preparation process thereof |
| CN108782857A (en) * | 2018-05-31 | 2018-11-13 | 江门市新会区样讲柑普茶有限公司 | A kind of manufacture craft of the general tea of small green mandarin orange |
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| CN114916598A (en) * | 2022-06-06 | 2022-08-19 | 湖南振兴中药有限公司 | Small green orange Pu' er tea and preparation method thereof |
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Effective date of registration: 20230713 Address after: Room 201, Building 8, No. 1, Xiashizhi Street, Liwan District, Guangzhou, Guangdong 510000 (office only) Patentee after: Guangdong Yunding Ganpu Tea Industry Co.,Ltd. Address before: 510000 room 3201, 16 fujindong, Dongshan District, Yuexiu District, Guangzhou City, Guangdong Province Patentee before: Lai Huiqing |