CN112006141A - Herba dendrobii flower-yellow fruit and citrus tea and preparation method thereof - Google Patents

Herba dendrobii flower-yellow fruit and citrus tea and preparation method thereof Download PDF

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Publication number
CN112006141A
CN112006141A CN202010944351.3A CN202010944351A CN112006141A CN 112006141 A CN112006141 A CN 112006141A CN 202010944351 A CN202010944351 A CN 202010944351A CN 112006141 A CN112006141 A CN 112006141A
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dendrobium
fruit
drying
citrus
shells
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田孟良
张珏
刘帆
王燕
刘晨
陈稷
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Xishuangbanna Shangfeng Agriculture Co ltd
Sichuan Agricultural University
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Xishuangbanna Shangfeng Agriculture Co ltd
Sichuan Agricultural University
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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
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a dendrobium pohuahuangguo orange tea and a preparation method thereof, wherein the preparation method comprises the following steps: picking the flower of dendrobium pohlioides, and carrying out vacuum freeze drying treatment after the flower is treated by a color and shape protecting agent; picking young citrus reticulata fruits, cleaning and airing, cutting at the fruit base, taking out the pulp to obtain citrus reticulata fruit shells and fruit covers, and then respectively deactivating the shells and the fruit covers; respectively blowing the citrus reticulata blanco shells and the fruit covers with cold air for 30-90 min, then drying for 3-4 h at the temperature of 30-50 ℃, carrying out ultraviolet irradiation for 10-20 min at intervals of every hour, and then drying for 5-6 h at the temperature of 55-60 ℃ to obtain dried shells and fruit covers; filling the coleoptile dendrobium flowers into dry orange shells, then drying the orange shells until the water content is 13% -15%, covering the orange shells with fruit covers, naturally cooling, and sealing and packaging to obtain the dendrobium officinale fruit jam. The tea can effectively solve the problems of poor taste and inconvenient carrying existing when two substances are drunk separately.

Description

Herba dendrobii flower-yellow fruit and citrus tea and preparation method thereof
Technical Field
The invention relates to the technical field of fruit tea processing, and particularly relates to a dendrobium candidum flower yellow fruit orange tea and a preparation method thereof.
Background
Citrus (Citrus) of Rutaceae (Rutaceae) of Citrus in Citrus is a natural late-maturing hybrid of orange and tangerine, and obtains national agricultural product geographical sign product protection. In the research, young citrus reticulata fruits are selected, and the peel is cyan, immature in physiology and immature in fruit shell, and mainly contains flavonoids, volatile oil, alkaloids and coumarins; has effects in regulating gastrointestinal motility, reducing blood lipid, resisting tumor, and regulating immunity. The young fruit shell of the citrus reticulata blanco is bitter in taste, slightly astringent and not good in taste.
Herba Dendrobii (Dendrobium chryseum) is widely distributed in southwest, and is collected in 2010 edition "Standard of Chinese medicinal materials in Sichuan province". Herba Dendrobii contains polysaccharides, phenolic compounds, coumarin and scoparone, and has effects of resisting tumor, enhancing immunity, reducing blood sugar, resisting oxidation, and promoting gastrointestinal movement.
The citrus reticulata blanco and the dendrobium candidum are used together, and have good treatment effects on halitosis, mouth and tongue sore, gum swelling and pain and the like caused by stomach heat and fluid deficiency, yin deficiency, preheating and steaming. Herba Dendrobii is sold in dry branches in the market, and is very inconvenient to carry. The research shows that the leaves and flowers of the dendrobium candidum have the same chemical components as the stems, have similar functions and are richer than the chemical components of the stems. However, the flower of Dendrobii herba has special taste, and is not easily accepted by people when directly drinking. In the prior art, a process and a product for jointly processing the dendrobium candidum flowers and the citrus reticulata blanco do not exist.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the dendrobium pohuahuangguo orange tea and the preparation method thereof, and the tea can effectively solve the problems of poor taste and inconvenience in carrying when the two substances are singly drunk.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of herba dendrobii flower yellow fruit citrus tea comprises the following steps:
(1) picking the completely-opened dendrobium pohua in the full-bloom stage in 5-6 months per year, and carrying out vacuum freeze drying treatment after the dendrobium pohua is treated by adopting a color-protecting and shape-protecting agent;
(2) picking young citrus reticulata fruits in 7-8 months per year, cleaning and airing, cutting at the fruit bases, taking out the pulp to obtain citrus reticulata shells and fruit covers, and deactivating enzymes of the shells and the fruit covers for 5-20 min at 100-110 ℃;
(3) respectively blowing the citrus reticulata blanco shells and the fruit covers in the step (2) with cold air for 30-90 min, then drying for 3-4 h at the temperature of 30-50 ℃, carrying out ultraviolet irradiation for 10-20 min at intervals every hour, and then drying for 5-6 h at the temperature of 55-60 ℃ to obtain dried shells and fruit covers;
(4) filling the coleoptile dendrobium flower prepared in the step (1) into the dried citrus reticulata shell prepared in the step (3), drying the dried citrus reticulata shell at the temperature of 50-60 ℃ until the water content is 13% -15%, covering a fruit cover, naturally cooling, sealing and packaging to obtain the dendrobium candicum flower fruit.
The beneficial effects produced by adopting the technical scheme are as follows: the flowers of dendrobium candidum in the full-bloom period contain a large amount of health-care ingredients, and the flowers are subjected to color protection treatment after being picked, so that the appearance of the flowers of dendrobium candidum is fully improved, the occurrence of oxidative discoloration is avoided, then vacuum freeze drying is carried out, and the moisture in the flowers of dendrobium candidum is dried on the basis of fully retaining the effective ingredients, so that the flowers of dendrobium candidum are convenient to store.
The young citrus flavus fruits also contain a large amount of health-care ingredients, the young citrus flavus fruits are cut and taken out of the pulp and then are subjected to enzyme deactivation, enzymatic reaction in the citrus flavus fruits can be inhibited, the degradation effect of the active ingredients is reduced, the citrus flavus fruits are primarily dried, the dried flowers of the dendrobium colestigmasum are filled in the shells of the citrus flavus fruits and are dried together, the fragrance of the citrus flavus fruits and the fragrance of the flowers of the dendrobium colestigmasum can be fully fused, a more fragrant smell is formed, and the drinking taste and the public acceptance are improved.
Further, the picking time of the dendrobium pohuashanense flowers in the step (1) is 8-9 points in the morning of a sunny day.
The beneficial effects produced by adopting the technical scheme are as follows: the illumination intensity is weak in the early morning at 8-9 o' clock, the flower color and the variety of the picked flower are good, and the appearance of the prepared tea is good.
Further, the color protection and shape protection agent in the step (1) is prepared by mixing citric acid, magnesium chloride and water, wherein the mass concentration of the citric acid in the color protection and shape protection agent is 1-25%, and the mass concentration of the magnesium chloride in the color protection and shape protection agent is 0.5-5%.
Further, the mass concentration of citric acid in the color-protecting and shape-protecting agent is 15%, and the mass concentration of magnesium chloride is 2%.
The beneficial effects produced by adopting the technical scheme are as follows: the citric acid can provide an acid environment, under the acid environment, the pigment in the dendrobium candidum flower is relatively stable to light and heat, and the citric acid has certain reducibility, so that the pigment in the dendrobium candidum flower can be prevented from being oxidized; the stability of the pigment can be further enhanced by adding magnesium chloride and magnesium ions.
Further, the specific process of the vacuum freeze drying treatment in the step (1) is as follows: firstly precooling the flowers of dendrobium candidum for 20-40 min at the temperature of-70 to-85 ℃, then drying the flowers of dendrobium candidum for 20-40 min at the temperature of-45 to-55 ℃, then drying the flowers of dendrobium candidum for 18-22h at the temperature of-25 to-35 ℃, and finally drying the flowers of dendrobium candidum for 1.5-3h at the temperature of-20 to-30 ℃.
Further, the specific process of the vacuum freeze drying treatment in the step (1) is as follows: pre-cooling flos Dendrobii at-80 deg.C for 40min, drying at-50 deg.C for 30min, drying at-30 deg.C for 20h, and drying at-25 deg.C for 2 h.
The beneficial effects produced by adopting the technical scheme are as follows: vacuum freeze-drying the flowers of dendrobium candidum at ultralow temperature, so that the color, the form and the content of effective components of the flowers of dendrobium candidum can be effectively reserved; in the drying process, the drying temperature is gradually increased, so that the color of the dried flowers is more favorably ensured, the color of the dried flowers is closer to that of the fresh flowers, and the attractiveness is improved.
Further, the diameter of the yellow citrus picked in the step (2) is 3-4 cm.
The beneficial effects produced by adopting the technical scheme are as follows: firstly, the yellow mandarin oranges with the diameters of 3-4 cm are moderate in size and convenient to soak, so that the drinking convenience is improved; and secondly, the peel of the young citrus reticulata blanco of the size has higher content of effective components and higher nutritional and health-care values.
Further, in the step (2), the enzyme deactivation is carried out for 12min at the temperature of 105 ℃.
The beneficial effects produced by adopting the technical scheme are as follows: the enzyme deactivation is carried out under the conditions, so that the enzymatic reaction in the citrus reticulata blanco can be effectively inhibited, and the content of nutrient components in the citrus reticulata blanco is increased.
Further, in the step (3), the citrus unshiu shells and the fruit covers in the step (2) are respectively blown by cold air for 60min, then are baked for 3h at the temperature of 40 ℃, are subjected to ultraviolet irradiation for 15min every hour, and are dried for 5h at the temperature of 55 ℃, so that the dried shells and the dried fruit covers are obtained.
The beneficial effects produced by adopting the technical scheme are as follows: in the process of blowing cold air, the moisture on the surface and the shallow layer of the citrus reticulata blanco can be blown dry firstly, so that the subsequent drying time is shortened; drying at 40 ℃ can enable water inside and outside the citrus reticulata blanco shell to seep out uniformly, avoid the citrus reticulata blanco shell from generating larger deformation, simultaneously can enable the citrus reticulata blanco shell to keep better color and luster, and is beneficial to the later-stage drying; and drying at 60 ℃ in the later stage, so that the water in the citrus reticulata blanco shell can be quickly removed, and the citrus reticulata blanco shell is shaped.
Further, the filling degree of the flower of dendrobium candidum in the dried fruit shell in the step (4) is 70-75%.
The beneficial effects produced by adopting the technical scheme are as follows: the filling degree is too high, so that the taste of the dendrobium candidum flowers in the brewed tea is too heavy, and the drinking taste is influenced; the filling degree is too low, so that the content of effective components in the fruit tea is reduced, and the health care effect is reduced.
Further, in the step (4), the fruit shell filled with the dendrobium candidum flower is dried at the temperature of 58 ℃ until the water content is 13%.
The beneficial effects produced by adopting the technical scheme are as follows: in the process of drying the shells containing the flowers of the dendrobium candidum at low temperature, the aroma of the flowers of the dendrobium candidum and the aroma of the shells of the citrus unshiu are mutually overlapped, soaked and fused, so that the respective smell of each substance is reduced, a new and softer taste is formed, and the drinking taste is improved.
The beneficial effects brought by the invention are as follows:
1. according to the invention, the dendrobium pohlioides flower and the young yellow citrus fruit are combined, the fruit fragrance of the young yellow citrus fruit is fused in the dendrobium pohlioides flower, the taste of the dendrobium pohlioides flower tea is enhanced, the dendrobium pohlioides flower-yellow citrus tea with fragrant and sweet taste is prepared, and the problem of poor taste when the dendrobium pohlioides flower-yellow citrus tea is singly drunk is effectively solved. The tea can be drunk for a long time, and has effects of nourishing yin, promoting gastrointestinal motility, enhancing immunity, resisting oxidation, and caring skin.
2. According to the invention, ultralow temperature freeze drying is adopted, and under the condition of a protective agent, the dendrobium candidum flowers are subjected to ultralow temperature freeze drying, so that the color and the form of the dendrobium candidum flowers can be effectively protected, the sensory effect is enhanced, and meanwhile, the effective components of the dendrobium candidum flowers are retained to the maximum extent.
3. According to the invention, an ultraviolet low-temperature drying technology is adopted, and microorganisms on the surface of the material can be killed while the material is dried by ultraviolet irradiation, so that the browning of the shells of the young citrus reticulata in the drying process is prevented, and the quality of the dried young citrus reticulata is guaranteed. The ultraviolet sterilization is combined with dehydration and drying, so that the shelf life of the product can be prolonged more effectively. Meanwhile, the active ingredients of the citrus reticulata blanco nut shells can be preserved to a large extent by low-temperature drying.
Detailed Description
Example 1
A preparation method of herba Dendrobii flower yellow fruit orange tea comprises the following steps:
(1) picking herba dendrobii flowers which are completely opened in full-bloom stage in 5-6 months each year, picking the flowers at eight am in sunny days, requiring complete flower shapes and no plant diseases and insect pests, cleaning the picked flowers, cutting broken petals, then carrying out vacuum freeze drying treatment after treating the flowers by using a color protection and shape protection agent, wherein the color protection and shape protection agent is prepared by mixing citric acid and magnesium chloride, the mass concentration of the citric acid in the color protection and shape protection agent is 15%, the mass concentration of the magnesium chloride is 2%, and the specific color protection treatment process is as follows: soaking the dendrobium candidum flowers in a color-protecting shape-preserving agent solution, observing the solution color at any time, immediately taking out the flowers when the color is separated out, washing away the residual solution on the petals by using clear water, and then absorbing the water on the petals by using absorbent paper;
the specific operation of the cold drying is as follows: precooling the flower of dendrobium candidum at-74 ℃ for 25min, drying the flower of dendrobium candidum at-48 ℃ for 25min, drying the flower of dendrobium candidum at-28 ℃ for 18h, and finally drying the flower of dendrobium candidum at-20 ℃ for 1.5 h;
(2) picking young citrus reticulata fruits with uniform color, no plant diseases and insect pests and diameters of 3cm in 7-8 months per year, cleaning, airing, cutting at the position of a fruit base, keeping a cut cover with the diameter of 1cm, taking out pulp to obtain citrus reticulata fruit shells and fruit covers, cleaning the fruit shells and the fruit covers, deactivating enzymes at 103 ℃ for 8min, and spreading for cooling;
(3) respectively blowing the citrus reticulata blanco shells and the fruit covers in the step (2) with cold air for 40min, then drying for 3h at the temperature of 35 ℃, carrying out ultraviolet irradiation for 12min every hour, and then drying for 5h at the temperature of 58 ℃ to obtain dried shells and fruit covers;
(4) filling the peridium imbricatum flower prepared in the step (1) into the dried citrus reticulata blanco shell prepared in the step (3) with the filling degree of 73%, then drying the peridium imbricatum flower at 53 ℃ until the water content is 13%, covering the fruit cover, naturally cooling, and sealing and packaging with tin foil paper to obtain the dendrobium imbricatum flower.
Example 2
A preparation method of herba Dendrobii flower yellow fruit orange tea comprises the following steps:
(1) picking herba dendrobii flowers which are completely opened in full-bloom stage in 5-6 months each year, picking the flowers in eight and half am in sunny days, requiring complete flower shapes and no plant diseases and insect pests, cleaning the picked flowers, cutting broken petals, then carrying out vacuum freeze drying treatment after treating the flowers by using a color protection and shape protection agent, wherein the color protection and shape protection agent is prepared by mixing citric acid and magnesium chloride, the mass concentration of the citric acid in the color protection and shape protection agent is 8%, the mass concentration of the magnesium chloride in the color protection and shape protection agent is 1%, and the specific color protection treatment process is as follows: soaking the dendrobium candidum flowers in a color-protecting shape-preserving agent solution, observing the solution color at any time, immediately taking out the flowers when the color is separated out, washing away the residual solution on the petals by using clear water, and then absorbing the water on the petals by using absorbent paper;
the specific operation of the cold drying is as follows: precooling the flower of herba Dendrobii at-80 deg.C for 35min, drying at-55 deg.C for 45min, drying at-30 deg.C for 22h, and drying at-30 deg.C for 3 h;
(2) picking young citrus reticulata fruits with uniform color, no plant diseases and insect pests and diameters of 4cm in 7-8 months per year, cleaning, airing, cutting at the position of a fruit base, keeping a cut cover with the diameter of 1cm, taking out pulp to obtain citrus reticulata fruit shells and fruit covers, cleaning the fruit shells and the fruit covers, deactivating enzymes at 108 ℃ for 18min, and spreading for cooling;
(3) respectively blowing the citrus reticulata blanco shells and the fruit covers in the step (2) with cold air for 80min, then drying for 4h at 45 ℃, carrying out ultraviolet irradiation for 20min every hour, and then drying for 6h at 60 ℃ to obtain dried shells and fruit covers;
(4) filling the peridium imbricatum flower prepared in the step (1) into the dry citrus unshiu shell prepared in the step (3) with the filling degree of 75%, then drying the peridium imbricatum flower at the temperature of 60 ℃ until the water content is 15%, covering the fruit cover, naturally cooling, and sealing and packaging with tin foil paper to obtain the dendrobium imbricatum flower.
Example 3
A preparation method of herba Dendrobii flower yellow fruit orange tea comprises the following steps:
(1) the method comprises the following steps of picking dendrobium candidum flowers which are completely open in full-bloom stage in 5-6 months every year, picking the flowers at nine am in sunny days, requiring complete flower shapes and no plant diseases and insect pests, cleaning the picked flowers, cutting out broken petals, then carrying out vacuum freeze drying treatment after treating the flowers by using a color protection and shape protection agent, wherein the color protection and shape protection agent is prepared by mixing citric acid and magnesium chloride, the mass concentration of the citric acid in the color protection and shape protection agent is 20%, the mass concentration of the magnesium chloride in the color protection and shape protection agent is 4%, and the specific color protection treatment process comprises the following steps: soaking the dendrobium candidum flowers in a color-protecting shape-preserving agent solution, observing the solution color at any time, immediately taking out the flowers when the color is separated out, washing away the residual solution on the petals by using clear water, and then absorbing the water on the petals by using absorbent paper;
the specific operation of the cold drying is as follows: precooling the flower of herba Dendrobii at-80 deg.C for 40min, drying at-50 deg.C for 30min, drying at-30 deg.C for 20h, and drying at-25 deg.C for 2 h;
(2) picking young citrus reticulata fruits with uniform color, no plant diseases and insect pests and diameters of 3cm in 7-8 months per year, cleaning, airing, cutting at the position of a fruit base, keeping a cut cover with the diameter of 1cm, taking out pulp to obtain citrus reticulata fruit shells and fruit covers, cleaning the fruit shells and the fruit covers, deactivating enzymes at 105 ℃ for 12min, and spreading for cooling;
(3) respectively blowing the citrus reticulata blanco shells and the fruit covers in the step (2) with cold air for 60min, then drying for 3h at the temperature of 40 ℃, carrying out ultraviolet irradiation for 15min at intervals of each hour, and then drying for 5h at the temperature of 55 ℃ to obtain dried shells and fruit covers;
(4) filling the peridium imbricatum flower prepared in the step (1) into the dried citrus reticulata blanco shell prepared in the step (3) with the filling degree of 73%, then drying the peridium imbricatum flower at the temperature of 58 ℃ until the water content is 13%, covering the fruit cover, naturally cooling, and sealing and packaging with tin foil paper to obtain the dendrobium imbricatum flower fruit cover.
Comparative example 1
A preparation method of herba Dendrobii flower yellow fruit orange tea comprises the following steps:
(1) picking herba dendrobii flowers which are completely opened in full-bloom stage in 5-6 months each year, picking at nine am in sunny days, requiring complete flower shapes and no plant diseases and insect pests, cleaning the picked flowers, cutting broken petals, then carrying out vacuum freeze drying treatment after treating the flowers by using a color protection and shape protection agent, wherein the color protection and shape protection agent is citric acid, the mass concentration of the citric acid is 20%, and the specific color protection treatment process is as follows: soaking the dendrobium candidum flowers in a color-protecting shape-preserving agent solution, observing the solution color at any time, immediately taking out the flowers when the color is separated out, washing away the residual solution on the petals by using clear water, and then absorbing the water on the petals by using absorbent paper;
the specific operation of the cold drying is as follows: precooling the flower of herba Dendrobii at-80 deg.C for 40min, drying at-50 deg.C for 30min, drying at-30 deg.C for 20h, and drying at-25 deg.C for 2 h;
(2) picking young citrus reticulata fruits with uniform color, no plant diseases and insect pests and diameters of 3cm in 7-8 months per year, cleaning, airing, cutting at the position of a fruit base, keeping a cut cover with the diameter of 1cm, taking out pulp to obtain citrus reticulata shells and fruit covers, and cleaning the shells and the fruit covers;
(3) respectively blowing the citrus reticulata blanco shells and the fruit covers in the step (2) with cold air for 60min, then drying for 3h at the temperature of 40 ℃, carrying out ultraviolet irradiation for 15min at intervals of each hour, and then drying for 5h at the temperature of 55 ℃ to obtain dried shells and fruit covers;
(4) filling the peridium imbricatum flower prepared in the step (1) into the dried citrus reticulata blanco shell prepared in the step (3) with the filling degree of 73%, then drying the peridium imbricatum flower at the temperature of 58 ℃ until the water content is 13%, covering the fruit cover, naturally cooling, and sealing and packaging with tin foil paper to obtain the dendrobium imbricatum flower fruit cover.
Comparative example 2
A preparation method of herba Dendrobii flower yellow fruit orange tea comprises the following steps:
(1) the method comprises the following steps of picking dendrobium candidum flowers which are completely open in full-bloom stage in 5-6 months every year, picking the flowers at nine am in sunny days, requiring complete flower shapes and no plant diseases and insect pests, cleaning the picked flowers, cutting out broken petals, then carrying out vacuum freeze drying treatment after treating the flowers by using a color protection and shape protection agent, wherein the color protection and shape protection agent is prepared by mixing citric acid and magnesium chloride, the mass concentration of the citric acid in the color protection and shape protection agent is 20%, the mass concentration of the magnesium chloride in the color protection and shape protection agent is 4%, and the specific color protection treatment process comprises the following steps: soaking the dendrobium candidum flowers in a color-protecting shape-preserving agent solution, observing the solution color at any time, immediately taking out the flowers when the color is separated out, washing away the residual solution on the petals by using clear water, and then absorbing the water on the petals by using absorbent paper;
the specific operation of the cold drying is as follows: precooling the flower of herba Dendrobii at-80 deg.C for 40min, drying at-50 deg.C for 30min, drying at-30 deg.C for 20h, and drying at-25 deg.C for 2 h;
(2) picking young citrus reticulata fruits with uniform color, no plant diseases and insect pests and diameters of 3cm in 7-8 months per year, cleaning, airing, cutting at the position of a fruit base, keeping a cut cover with the diameter of 1cm, taking out pulp to obtain citrus reticulata fruit shells and fruit covers, cleaning the fruit shells and the fruit covers, deactivating enzymes at 105 ℃ for 12min, and spreading for cooling;
(3) respectively blowing the citrus reticulata blanco shells and the fruit covers in the step (2) with cold air for 60min, then drying at 40 ℃ until the water content is 13%, and carrying out ultraviolet irradiation for 15min at intervals of every hour to obtain dried shells and fruit covers;
(4) and (3) filling the periwinkle dendrobium flowers prepared in the step (1) into the dried citrus unshiu shells prepared in the step (3) to reach a filling degree of 73%, and sealing and packaging the periwinkle dendrobium flowers by using tin foil paper to obtain the periwinkle dendrobium.
Test examples
Randomly searching 30 tasters liking tea, respectively tasting the dendrobium pohuahuang citrus tea in examples 1-3 and comparative examples 1-2 by the 30 tasters, scoring each tea, wherein each full score is 10 points, and each average score of the 30 tasters is taken as a final score, and the specific results are shown in table 1.
Table 1: scoring table of herba dendrobii flower, yellow fruit and citrus tea
Colour(s) Smell(s) Taste of the product Composite score
Example 1 8 9 9 9
Example 2 9 9 9 9
Example 3 9 9 10 9
Comparative example 1 6 8 7 7
Comparative example 2 7 6 6 6
From the above table, it is known that the color, taste, smell and the like of the dendrobium pohuahuang mandarin tea prepared by the method in the embodiments 1 to 3 of the present invention are superior to those of the dendrobium pohua mandarin tea in the comparative examples 1 to 2, the preference of the dendrobium pohuahuang mandarin tea in the embodiments 1 to 3 is high, and especially the preference of the dendrobium pohua huang mandarin tea in the embodiment 3 is highest.
Comparing the preparation method in the comparative example 1 with the preparation methods in the examples 1 to 3, it can be known that the use of magnesium chloride is cancelled, so that the oxidation degree of the dendrobium poecilomikum flowers is increased, and the color of the prepared dendrobium poecilomikum flowers is deteriorated; the green removing process of the yellow mandarin oranges is cancelled, a part of nutrient components are consumed by enzymatic reaction in the yellow mandarin oranges, the color of the yellow mandarin oranges is poor, and the comprehensive evaluation of the finally prepared herba dendrobii flower yellow mandarin orange tea is not high.
Comparing the preparation method in the comparative example 2 with the preparation methods in the embodiments 1 to 3, it can be seen that a one-stage drying mode is adopted in the drying process of the citrus reticulata blanco, and the drying process of the citrus reticulata blanco shells and the flower of the dendrobium pohuanense is cancelled, and as the citrus reticulata shells and the flower of the dendrobium pohuanense have no common drying process, the odor of the citrus reticulata blanco and the flower of the dendrobium pohuanense cannot be effectively fused and permeated, so that the final tea product has a common taste and is not high in comprehensive evaluation.

Claims (10)

1. A preparation method of herba dendrobii flower yellow fruit and citrus tea is characterized by comprising the following steps:
(1) picking the completely-opened dendrobium pohua in the full-bloom stage in 5-6 months per year, and carrying out vacuum freeze drying treatment after the dendrobium pohua is treated by adopting a color-protecting and shape-protecting agent;
(2) picking young citrus reticulata fruits in 7-8 months per year, cleaning and airing, cutting at the fruit bases, taking out the pulp to obtain citrus reticulata shells and fruit covers, and deactivating enzymes of the shells and the fruit covers for 5-20 min at 100-110 ℃;
(3) respectively blowing the citrus reticulata blanco shells and fruit covers subjected to water removing in the step (2) with cold air for 30-90 min, then drying for 3-4 h at the temperature of 30-50 ℃, carrying out ultraviolet irradiation for 10-20 min at intervals every hour in the drying process, and then drying for 5-6 h at the temperature of 55-60 ℃ to obtain dried shells and fruit covers;
(4) filling the coleoptile dendrobium flower prepared in the step (1) into the dried citrus reticulata shell prepared in the step (3), drying the dried citrus reticulata shell at the temperature of 50-60 ℃ until the water content is 13% -15%, covering a fruit cover, naturally cooling, sealing and packaging to obtain the dendrobium candicum flower fruit.
2. The method for preparing the dendrobium pohuahuangguo citrus tea according to claim 1, wherein the picking time of the dendrobium pohua in step (1) is 8-9 points in the morning of sunny days.
3. The method for preparing the dendrobium pohuahuangguo citrus tea as claimed in claim 1, wherein the color-protecting and shape-preserving agent in step (1) is prepared by mixing citric acid, magnesium chloride and water, the mass concentration of the citric acid in the color-protecting and shape-preserving agent is 1-25%, and the mass concentration of the magnesium chloride is 0.5-5%.
4. The preparation method of the dendrobium pohuahuang citrus tea as claimed in claim 1, wherein the specific process of vacuum freeze-drying treatment in step (1) is as follows: pre-cooling the flowers of dendrobium candidum for 20-40 min at-70 to-85 ℃, drying the flowers of dendrobium candidum for 20-40 min at-45 to-55 ℃, drying the flowers of dendrobium candidum for 18-22h at-25 to-35 ℃, and finally drying the flowers of dendrobium candidum for 1.5-3h at-20 to-30 ℃.
5. The preparation method of the dendrobium pohua Huangguo citrus tea as claimed in claim 1, wherein the diameter of the picked Huangguo citrus in step (2) is 3-4 cm.
6. The method for preparing the tea of dendrobium pohuahuang guo gan of claim 1, wherein the deactivation of enzymes in step (2) is performed at 105 ℃ for 12 min.
7. The method for preparing the tea of claim 1, wherein in the step (3), the citrus unshiu shells and the citrus unshiu covers in the step (2) are respectively blown by cold air for 60min, then are baked for 3h at 40 ℃, are subjected to ultraviolet irradiation for 15min per hour, and are dried for 5h at 55 ℃ to obtain the dried shells and the citrus unshiu covers.
8. The method for preparing the dendrobium candidum flower citrus unshiu tea as claimed in claim 1, wherein the filling degree of the dendrobium candidum flower in the dried fruit shell in the step (4) is 70-75%.
9. The method for preparing the tea of claim 1, wherein in the step (4), the fruit shell containing the flower of Dendrobium pohua is dried at 58 ℃ until the water content is 13%.
10. The preparation method of any one of claims 1 to 9 is adopted to prepare the dendrobium pohuahuangguo orange tea.
CN202010944351.3A 2020-09-10 2020-09-10 Herba dendrobii flower-yellow fruit and citrus tea and preparation method thereof Pending CN112006141A (en)

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