CN111919924A - Method for making trifoliate orange tea - Google Patents
Method for making trifoliate orange tea Download PDFInfo
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- CN111919924A CN111919924A CN202010993759.XA CN202010993759A CN111919924A CN 111919924 A CN111919924 A CN 111919924A CN 202010993759 A CN202010993759 A CN 202010993759A CN 111919924 A CN111919924 A CN 111919924A
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- fruits
- citrus
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- trifoliate orange
- drying
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- 235000000404 Poncirus trifoliata Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 14
- 244000269722 Thea sinensis Species 0.000 title abstract 3
- 244000202052 Poncirus trifoliata Species 0.000 title 1
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 49
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 40
- 241000207199 Citrus Species 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims abstract description 18
- 241001522083 Citrus trifoliata Species 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000003205 fragrance Substances 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 102000004190 Enzymes Human genes 0.000 claims abstract description 4
- 108090000790 Enzymes Proteins 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 4
- 241001122767 Theaceae Species 0.000 claims description 38
- 235000011869 dried fruits Nutrition 0.000 claims description 12
- 230000003068 static effect Effects 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000447 pesticide residue Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 210000005036 nerve Anatomy 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 4
- YRCWQPVGYLYSOX-UHFFFAOYSA-N synephrine Chemical compound CNCC(O)C1=CC=C(O)C=C1 YRCWQPVGYLYSOX-UHFFFAOYSA-N 0.000 description 4
- 230000035622 drinking Effects 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 229960003684 oxedrine Drugs 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008338 local blood flow Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Images
Classifications
-
- 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
-
- 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
- A23F3/12—Rolling or shredding tea leaves
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for preparing trifoliate orange tea, which comprises the steps of selecting fruits, cleaning, deactivating enzymes, drying in the shade, drying, rolling, carrying out high-temperature aroma raising, carrying out closed scenting, screening, packaging and warehousing. The invention removes harmful trace elements in orange peel oil by using the fragrance of tea leaves, improves the taste and can be directly drunk after being brewed by boiling water. In addition, the citrus young fruits are relatively beautiful in shape, the contact area with boiling water is relatively large during brewing, the effective components in the citrus young fruits can be fully brewed, the fragrance is lasting, the nerves are calmed, the sleep is assisted, and meanwhile, the components beneficial to the human body in the citrus young fruits are completely reserved.
Description
Technical Field
The invention belongs to the technical field of tea making, and particularly relates to a method for making trifoliate orange tea.
Background
Tea is a well known Chinese traditional drink. Some tea substitute drinks other than tea, such as scented tea, fruit tea and herb tea, are widely accepted by people because the brewing drinking mode and the health care effect are similar to those of tea products. The main components of synephrine and flavone of the citrus young fruit are far higher than those of mature fruit, and the citrus young fruit has the effects of reducing cholesterol, decomposing fat and the like, so that part of people can pick the citrus young fruit for brewing and drinking, but because aromatic essential oil and polyphenol substances contained in the orange peel oil can stimulate the oral cavity, the local blood circulation is blocked, the tongue of a drinker feels astringent and numb, and the drinking taste is not good.
Therefore, how to solve the above-mentioned drawbacks of the prior art becomes the direction of efforts of those skilled in the art.
Disclosure of Invention
The invention aims to provide a preparation method of trifoliate orange tea, which can completely solve the defects of the prior art.
The purpose of the invention is realized by the following technical scheme:
a method for preparing trifoliate orange tea comprises the following steps:
step one, selecting fruits: selecting newly picked, undamaged and mildewless organic citrus young fruits;
step two, cleaning: washing off dust and pesticide residues on the surfaces of the citrus young fruits by using clear water;
step three, fixation: deactivating enzymes of young citrus fruits in boiling water for 3-5 minutes;
step four, shade drying: placing the de-enzymed young citrus fruits in a shady and ventilated place for shading and airing;
step five, drying: drying the citrus young fruits into dry fruits by using a dryer;
step six, rolling: adding tea leaves into the dried fruits, mixing uniformly and rolling;
seventhly, high-temperature fragrance extraction: drying the tea leaves and the dried fruits by using a dryer;
step eight, closed scenting: sealing the tea leaves and the dried fruits and scenting at constant temperature;
step nine, screening: sieving the tea leaves and the dry fruits to leave the dry fruits;
step ten, packaging and warehousing.
Further, in the second step, the citrus young fruits are soaked in clear water to be cleaned for 10-20 minutes.
Further, in the fourth step, the citrus young fruits after the green removing are placed in a shady and ventilated place to be shaded and aired for 25-35 hours, and the citrus young fruits which will be mildewed are selected and discarded after being shaded and aired.
Further, in the fifth step, an infrared dryer is selected, and static drying is carried out for 24-30 hours at the temperature of 80 ℃.
Further, in the sixth step, the weight ratio of the tea leaves to the dried fruits is 2: 5.
Further, in the seventh step, an infrared dryer is selected, and static drying is carried out for 3-4 hours at the temperature of 130 ℃.
Further, in the eighth step, the scenting environment temperature is 15-20 ℃, and the scenting time is not less than 100 days.
Further, in the step ten, the dried fruits are respectively packaged according to different colors, specifications and sizes.
Compared with the prior art, the invention has the beneficial effects that: the tea leaves are used for removing harmful trace elements in the orange peel oil, so that the taste is improved, and the orange peel oil can be directly brewed and drunk by adopting boiling water. In addition, the citrus young fruits are relatively beautiful in shape, the contact area with boiling water is relatively large during brewing, the effective components in the citrus young fruits can be fully brewed, the fragrance is lasting, the nerves are calmed, the sleep is assisted, and meanwhile, the components beneficial to the human body in the citrus young fruits are completely reserved.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The invention will be further described with reference to specific embodiments and the accompanying drawings.
As shown in fig. 1, a method for preparing trifoliate orange tea comprises the following steps:
step one, selecting fruits: selecting newly picked, undamaged, mildewed and undifferentiated organic citrus young fruits;
step two, cleaning: soaking the citrus young fruits in clear water for cleaning for 10-20 minutes, and washing off dust and pesticide residues on the surfaces of the citrus young fruits;
step three, fixation: deactivating enzymes of young citrus fruits in boiling water for 3-5 minutes;
step four, shade drying: placing the green-removed citrus young fruits in a shady and cool ventilated place for shading and airing for 25-35 hours, and selecting and discarding citrus young fruits which will go mouldy after shading and airing;
step five, drying: selecting an infrared dryer, and statically drying the young citrus fruits for 24-30 hours at the temperature of 80 ℃ to prepare dried citrus fruits;
step six, rolling: adding the tea leaves into the dry fruits according to the weight ratio of 2:5, uniformly mixing and rolling to blend the flavor of the fresh tea leaves into the dry fruits;
seventhly, high-temperature fragrance extraction: selecting an infrared dryer, and statically drying the mixture of the tea leaves and the dried fruits for 3-4 hours at the temperature of 130 ℃;
step eight, closed scenting: sealing tea and dried fruit, and scenting at constant temperature at 15-20 deg.C for at least 100 days to fully fuse and alcoholize tea fragrance and fruit fragrance to obtain better taste;
step nine, screening: sieving the tea leaves and the dry fruits to leave the dry fruits;
step ten, packaging and warehousing, and respectively packaging according to different colors, specifications and sizes of the dried fruits.
The invention removes harmful trace elements in orange peel oil by using the fragrance of tea leaves, improves the taste and can be directly drunk after being brewed by boiling water. In addition, the shape of the citrus young fruit is relatively attractive, the contact area with boiling water is relatively large during brewing, the effective components in the citrus young fruit can be fully brewed, the fragrance is lasting, the nerves are calmed, the sleep is assisted, and meanwhile, the components such as synephrine, flavone, anthocyanin and amino acid which are beneficial to the human body in the citrus young fruit are completely reserved. In the prior art, mature citrus peel (namely dried orange peel) is generally utilized, the beneficial components in the citrus peel are far lower than those in citrus young fruits, and the beneficial components in the citrus young fruits are greatly reserved through the scenting step, and the amount of the beneficial components can reach multiple times of that of the dried orange peel.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (8)
1. The method for preparing the trifoliate orange tea is characterized by comprising the following steps:
step one, selecting fruits: selecting newly picked, undamaged and mildewless organic citrus young fruits;
step two, cleaning: washing off dust and pesticide residues on the surfaces of the citrus young fruits by using clear water;
step three, fixation: deactivating enzymes of young citrus fruits in boiling water for 3-5 minutes;
step four, shade drying: placing the de-enzymed young citrus fruits in a shady and ventilated place for shading and airing;
step five, drying: drying the citrus young fruits into dry fruits by using a dryer;
step six, rolling: adding tea leaves into the dried fruits, mixing uniformly and rolling;
seventhly, high-temperature fragrance extraction: drying the tea leaves and the dried fruits by using a dryer;
step eight, closed scenting: sealing the tea leaves and the dried fruits and scenting at constant temperature;
step nine, screening: sieving the tea leaves and the dry fruits to leave the dry fruits;
step ten, packaging and warehousing.
2. The method for preparing trifoliate orange tea according to claim 1, which is characterized in that: and in the second step, the citrus young fruits are soaked in clear water and washed for 10-20 minutes.
3. The method for preparing trifoliate orange tea according to claim 1, which is characterized in that: and in the fourth step, placing the green-removed citrus young fruits in a shady and cool ventilation place for shading and airing for 25-35 hours, and selecting and discarding the citrus young fruits which will be mildewed after shading and airing.
4. The method for preparing trifoliate orange tea according to claim 1, which is characterized in that: and in the fifth step, an infrared dryer is selected, and static drying is carried out for 24-30 hours at the temperature of 80 ℃.
5. The method for preparing trifoliate orange tea according to claim 1, which is characterized in that: in the sixth step, the weight ratio of the tea leaves to the dry fruits is 2: 5.
6. The method for preparing trifoliate orange tea according to claim 1, which is characterized in that: and in the seventh step, an infrared dryer is selected, and static drying is carried out for 3-4 hours at the temperature of 130 ℃.
7. The method for preparing trifoliate orange tea according to claim 1, which is characterized in that: and step eight, the environment temperature for scenting is 15-20 ℃, and the scenting time is not less than 100 days.
8. The method for preparing trifoliate orange tea according to claim 1, which is characterized in that: and step ten, respectively packaging the dried fruits according to different colors, specifications and sizes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010993759.XA CN111919924A (en) | 2020-09-21 | 2020-09-21 | Method for making trifoliate orange tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010993759.XA CN111919924A (en) | 2020-09-21 | 2020-09-21 | Method for making trifoliate orange tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111919924A true CN111919924A (en) | 2020-11-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010993759.XA Pending CN111919924A (en) | 2020-09-21 | 2020-09-21 | Method for making trifoliate orange tea |
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| Country | Link |
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| CN (1) | CN111919924A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080269A (en) * | 2021-05-10 | 2021-07-09 | 贵州省凤冈县田坝魅力黔茶有限公司 | Processing method for improving amino acid content of black tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238693A (en) * | 2013-05-13 | 2013-08-14 | 恩施州铁路国际旅行社有限公司 | Orange tea and preparation method thereof |
| CN105494824A (en) * | 2016-01-15 | 2016-04-20 | 萧氏茶业集团有限公司 | Preparation method of tangerine tea |
| CN108064984A (en) * | 2016-11-15 | 2018-05-25 | 江西省宁红集团有限公司 | A kind of tea Processing method |
| CN109170061A (en) * | 2018-10-25 | 2019-01-11 | 衢州市柯城草香园农产品专业合作社 | A kind of citrus young fruit tea production method and its production cutter |
| CN111084253A (en) * | 2018-10-24 | 2020-05-01 | 江门市新会区金康宝陈皮食品有限公司 | Method for quickly aging and scenting dried orange peel |
| CN111165612A (en) * | 2020-01-14 | 2020-05-19 | 中国农业科学院茶叶研究所 | Citrus white tea and preparation method thereof |
-
2020
- 2020-09-21 CN CN202010993759.XA patent/CN111919924A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238693A (en) * | 2013-05-13 | 2013-08-14 | 恩施州铁路国际旅行社有限公司 | Orange tea and preparation method thereof |
| CN105494824A (en) * | 2016-01-15 | 2016-04-20 | 萧氏茶业集团有限公司 | Preparation method of tangerine tea |
| CN108064984A (en) * | 2016-11-15 | 2018-05-25 | 江西省宁红集团有限公司 | A kind of tea Processing method |
| CN111084253A (en) * | 2018-10-24 | 2020-05-01 | 江门市新会区金康宝陈皮食品有限公司 | Method for quickly aging and scenting dried orange peel |
| CN109170061A (en) * | 2018-10-25 | 2019-01-11 | 衢州市柯城草香园农产品专业合作社 | A kind of citrus young fruit tea production method and its production cutter |
| CN111165612A (en) * | 2020-01-14 | 2020-05-19 | 中国农业科学院茶叶研究所 | Citrus white tea and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080269A (en) * | 2021-05-10 | 2021-07-09 | 贵州省凤冈县田坝魅力黔茶有限公司 | Processing method for improving amino acid content of black tea |
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Application publication date: 20201113 |