CN112189727A - Preparation method of tangerine peel and small green tangerine tea - Google Patents
Preparation method of tangerine peel and small green tangerine tea Download PDFInfo
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- CN112189727A CN112189727A CN201910609065.9A CN201910609065A CN112189727A CN 112189727 A CN112189727 A CN 112189727A CN 201910609065 A CN201910609065 A CN 201910609065A CN 112189727 A CN112189727 A CN 112189727A
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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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Abstract
The invention discloses a preparation method of tangerine peel and small green tangerine tea, which comprises the following steps: (1) picking fresh small green oranges, cleaning and drying the oranges, forming a round opening at the top by using a round pipe, reserving a cover to obtain a orange peel cover, digging out pulp, and cleaning the orange peel cover for later use; (2) picking pericarpium Citri Tangerinae, washing with clear water, soaking in alkaline water, washing with clear water, air drying, and repeatedly steaming and sun drying; (3) selecting authentic Yunnan old tree Pu' er tea; (4) mixing aged Pu' er tea and pericarpium Citri Tangerinae, filling into empty small green mandarin orange cavity, and covering with mandarin orange peel cover; (5) drying at low temperature or sun drying; (6) oven drying or sun drying, packaging, and standing for aging. The orange peel Xiaoqing orange tea disclosed by the invention is rich in various nutrient substances, is suitable for both the old and the young, can be drunk for a long time, has high health-care value, can be drunk by being brewed with boiled water, is very convenient, has good taste and mellow fruit flavor, and has the effects of the orange peel flavor of Xiaoqing orange, the mellow flavor of Pu' er tea, the effects of regulating qi and harmonizing the middle warmer, eliminating dampness and phlegm, and inducing diuresis and relaxing bowels.
Description
Technical Field
The invention relates to tea, in particular to a preparation method of tangerine peel minor green tangerine or orange tea.
Background
The Xinhui oranges are also called Xinhui Guanchen oranges or tangerine peel oranges, Xinhui Dahong oranges (the scientific name of the tea branch oranges), have dual purposes of skin and meat, have the greatest characteristic of the Xinhui oranges as homology of medicine and food, and are excellent varieties screened from the Mandarin oranges in the citrus genus of the Rutaceae family in the long planting history of more than 700 years by Guanchen oranges. The minor green orange Pu ' er tea is prepared by combining minor green oranges and Pu ' er tea as the name implies, mainly adopting immature oranges produced in Xinhui regions of Jiangmen City of Guangdong province as raw materials, hollowing out pulp inside, cleaning and drying peel, then filling Pu ' er loose-cooked tea produced in Yunnan into fruit peel, and processing through a specific process. The small green oranges are harvested in seventy-eight months and are still in the young fruit stage, are rich in aromatic oil, volatile oil, citrus acid, hesperidin and the like, and are bitter and pungent in taste. Entering liver meridian and gallbladder meridian, and has effects of dispersing stagnated liver qi, resolving hard mass, relieving inflammation, resolving food stagnation, and protecting cardiovascular system. The green orange Pu ' er tea is cold and extremely intense, and in order to avoid damage to the body, the green orange cannot be used independently, and the green orange Pu ' er tea prepared by matching the warm cooked tea with the green orange has neutralized the violent nature of the strong bad breath of the green orange to a great extent, so that the green orange Pu ' er tea is relatively mild in nature, is a good health-preserving beverage, and is popular among tea friends since the world. Due to the massive popularization of the minor green citrus tea and the maturity of the product in recent years, people have popular knowledge of the minor green citrus tea, and along with the further saturation of the product, more and better new products are derived according to the self efficacy of the minor green citrus and different manufacturing processes. Therefore, the development of a preparation method of the tangerine peel and citrus reticulata blanco tea becomes a problem to be solved by technical personnel in the field.
Disclosure of Invention
The invention provides a preparation method of a dried orange peel minor green tangerine orange tea for solving the defects.
The above object of the present invention is achieved by the following technical means: a preparation method of tangerine peel and small green tangerine tea comprises the following steps:
(1) pretreatment of the small green oranges: picking fresh green oranges in 6-7 months, cleaning and drying, opening a round opening at the top by using a round pipe, reserving a cover to obtain a cover of the oranges, digging out pulp, and cleaning the inner cavity of the green oranges for later use;
(2) pretreatment of dried orange peel: firstly, washing off dirt of orange peel by using clear water, then soaking for 15 minutes by using alkaline water, and then washing for 3 times by using clear water; after the orange peels are processed, the orange peels are tidied and dried; then putting into a steamer, steaming thoroughly, drying in the sun, repeatedly steaming and drying for three to five times, and making into pericarpium Citri Tangerinae shreds, pericarpium Citri Tangerinae granules or pericarpium Citri Tangerinae powder for use;
(3) selecting Pu' er tea: selecting authentic Yunnan old tree Pu' er tea for later use;
(4) and (3) orange filling: mixing Pu' er tea 60-70% and pericarpium Citri Tangerinae 30-40%, filling into empty small green mandarin orange cavity, covering with mandarin orange peel cover, and recovering original shape of small green mandarin orange;
(5) and (3) drying: placing the packaged green oranges into a tea dryer to be dried at low temperature or directly dried in the sun;
(6) obtaining a finished product: oven drying or sun drying, packaging, and aging to obtain the final product.
Preferably, the preparation method of the tangerine peel and citrus reticulata blanco tea comprises the following steps:
(1) pretreatment of the small green oranges: picking fresh green oranges in 6-7 months, cleaning and drying, opening a round opening at the top by using a round pipe, reserving a cover to obtain a cover of the oranges, digging out pulp, and cleaning the inner cavity of the green oranges for later use;
(2) pretreatment of dried orange peel: firstly, washing off dirt of orange peel by using clear water, then soaking for 15 minutes by using alkaline water, and then washing for 3 times by using clear water; after the orange peels are processed, the orange peels are tidied and dried; then putting into a steamer, steaming thoroughly, drying in the sun, repeatedly steaming and drying for four to five times, and making into pericarpium Citri Tangerinae shreds, pericarpium Citri Tangerinae granules or pericarpium Citri Tangerinae powder for use;
(3) selecting Pu' er tea: selecting authentic Yunnan old tree Pu' er tea for later use;
(4) and (3) orange filling: mixing Pu' er tea 65-70% and pericarpium Citri Tangerinae 35-40%, filling into empty small green mandarin orange cavity, covering with mandarin orange peel cover, and recovering original shape of small green mandarin orange;
(5) and (3) drying: placing the packaged green oranges into a tea dryer to be dried at low temperature or directly dried in the sun;
(6) obtaining a finished product: oven drying or sun drying, packaging, and aging to obtain the final product.
Preferably, the preparation method of the tangerine peel and citrus reticulata blanco tea comprises the following steps:
(1) pretreatment of the small green oranges: picking fresh green oranges in 6-7 months, cleaning and drying, opening a round opening at the top by using a round pipe, reserving a cover to obtain a cover of the oranges, digging out pulp, and cleaning the inner cavity of the green oranges for later use;
(2) pretreatment of dried orange peel: firstly, washing off dirt of orange peel by using clear water, then soaking for 15 minutes by using alkaline water, and then washing for 3 times by using clear water; after the orange peels are processed, the orange peels are tidied and dried; then putting into a steamer, steaming thoroughly, drying in the sun, repeatedly steaming and drying for four times, and making into pericarpium Citri Tangerinae shred, pericarpium Citri Tangerinae granule or pericarpium Citri Tangerinae powder;
(3) selecting Pu' er tea: selecting authentic Yunnan old tree Pu' er tea for later use;
(4) and (3) orange filling: mixing Pu' er tea 65% and pericarpium Citri Tangerinae 35%, filling into empty small green mandarin orange cavity, filling and covering with mandarin orange peel cover, and recovering original shape of small green mandarin orange;
(5) and (3) drying: placing the packaged green oranges into a tea dryer to be dried at low temperature or directly dried in the sun;
(6) obtaining a finished product: oven drying or sun drying, packaging, and aging to obtain the final product.
In the invention:
the efficacy of the Pu' er tea is as follows: the modern researches on the efficacy of the Pu' er tea are listed in 20 items, namely weight reduction, lipid reduction, arteriosclerosis prevention, coronary heart disease prevention, blood pressure reduction, aging resistance, cancer resistance, blood sugar reduction, bacteriostasis, inflammation diminishing, smoke toxicity reduction, heavy metal reduction, radiation resistance, central nerve excitation, diuresis, caries prevention, eyesight improvement, digestion assistance, toxicity resistance, sterilization, constipation prevention and alcohol effect dispelling.
The efficacy of the dried orange peel is as follows: the dried orange peel is pungent and bitter in flavor and warm in nature; spleen, stomach and lung meridians entered; the fragrant powder can be lifted and lowered; has effects of regulating qi-flowing, regulating stomach, eliminating dampness and phlegm, promoting diuresis and relaxing bowels; mainly used for treating incoordination between the spleen and the stomach, abdominal distending pain, anorexia and vomiturition; phlegm-dampness obstructing the lung, cough with excessive phlegm, fullness and stuffiness in chest and diaphragm, dizziness; edema, dysuria, constipation; acute mastitis, scabies and tinea, fish, crab and wine toxicity.
The efficacy of the minor green orange peel is as follows: the pericarp of Citrus reticulata Blanco contains flavanone, has effects of sterilizing, diminishing inflammation, resisting virus, resisting mutagenesis, resisting oxidation, invigorating spleen, eliminating phlegm, removing greasy, resolving food stagnation, removing dryness, eliminating dampness, clearing away heat and toxic materials, resisting aging, relieving heavy metal toxin, and reducing blood lipid and cholesterol.
Compared with the prior art, the invention has the advantages that: the orange peel Xiaoqing orange tea disclosed by the invention is rich in various nutrient substances, is suitable for both the old and the young, can be drunk for a long time, has high health-care value, can be drunk by being brewed with boiled water, is very convenient, has good taste and mellow fruit flavor, and has the effects of the orange peel flavor of Xiaoqing orange, the mellow flavor of Pu' er tea, the effects of regulating qi and harmonizing the middle warmer, eliminating dampness and phlegm, and inducing diuresis and relaxing bowels. Solves the problem of single taste of the traditional orange and Pu' er tea, and further improves the edible and medicinal values of the Xinhui orange.
Detailed Description
The present invention will be described in more detail with reference to examples.
Example 1: a preparation method of tangerine peel and small green tangerine tea comprises the following steps:
(1) pretreatment of the small green oranges: picking fresh green oranges in 6-7 months, cleaning and drying, opening a round opening at the top by using a round pipe, reserving a cover to obtain a cover of the oranges, digging out pulp, and cleaning the inner cavity of the green oranges for later use;
(2) pretreatment of dried orange peel: firstly, washing off dirt of orange peel by using clear water, then soaking for 15 minutes by using alkaline water, and then washing for 3 times by using clear water; after the orange peels are processed, the orange peels are tidied and dried; then putting into a steamer, steaming thoroughly, drying in the sun, repeatedly steaming and drying for three times, and making into pericarpium Citri Tangerinae shred, pericarpium Citri Tangerinae granule or pericarpium Citri Tangerinae powder;
(3) selecting Pu' er tea: selecting authentic Yunnan old tree Pu' er tea for later use;
(4) and (3) orange filling: mixing Pu' er tea 60% and pericarpium Citri Tangerinae 40%, filling into empty small green mandarin orange cavity, covering with mandarin orange peel cover, and recovering original shape of small green mandarin orange;
(5) and (3) drying: placing the packaged green oranges into a tea dryer to be dried at low temperature or directly dried in the sun;
(6) obtaining a finished product: oven drying or sun drying, packaging, and aging to obtain the final product.
Example 2: a preparation method of tangerine peel and small green tangerine tea comprises the following steps:
(1) pretreatment of the small green oranges: picking fresh green oranges in 6-7 months, cleaning and drying, opening a round opening at the top by using a round pipe, reserving a cover to obtain a cover of the oranges, digging out pulp, and cleaning the inner cavity of the green oranges for later use;
(2) pretreatment of dried orange peel: firstly, washing off dirt of orange peel by using clear water, then soaking for 15 minutes by using alkaline water, and then washing for 3 times by using clear water; after the orange peels are processed, the orange peels are tidied and dried; then putting into a steamer, steaming thoroughly, drying in the sun, repeatedly steaming and drying for four times, and making into pericarpium Citri Tangerinae shred, pericarpium Citri Tangerinae granule or pericarpium Citri Tangerinae powder;
(3) selecting Pu' er tea: selecting authentic Yunnan old tree Pu' er tea for later use;
(4) and (3) orange filling: mixing Pu' er tea 65% and pericarpium Citri Tangerinae 35%, filling into empty small green mandarin orange cavity, filling and covering with mandarin orange peel cover, and recovering original shape of small green mandarin orange;
(5) and (3) drying: placing the packaged green oranges into a tea dryer to be dried at low temperature or directly dried in the sun;
(6) obtaining a finished product: oven drying or sun drying, packaging, and aging to obtain the final product.
Example 3: a preparation method of tangerine peel and small green tangerine tea comprises the following steps:
(1) pretreatment of the small green oranges: picking fresh green oranges in 6-7 months, cleaning and drying, opening a round opening at the top by using a round pipe, reserving a cover to obtain a cover of the oranges, digging out pulp, and cleaning the inner cavity of the green oranges for later use;
(2) pretreatment of dried orange peel: firstly, washing off dirt of orange peel by using clear water, then soaking for 15 minutes by using alkaline water, and then washing for 3 times by using clear water; after the orange peels are processed, the orange peels are tidied and dried; then putting into a steamer, steaming thoroughly, drying in the sun, repeatedly steaming and drying for five times, and making into pericarpium Citri Tangerinae shred, pericarpium Citri Tangerinae granule or pericarpium Citri Tangerinae powder;
(3) selecting Pu' er tea: selecting authentic Yunnan old tree Pu' er tea for later use;
(4) and (3) orange filling: mixing Pu' er tea 70% and pericarpium Citri Tangerinae 30%, filling into empty small green mandarin orange cavity, filling and covering with mandarin orange peel cover, and recovering original shape of small green mandarin orange;
(5) and (3) drying: placing the packaged green oranges into a tea dryer to be dried at low temperature or directly dried in the sun;
(6) obtaining a finished product: oven drying or sun drying, packaging, and aging to obtain the final product.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes performed by the present invention in the specification and the content of the embodiment, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (3)
1. A preparation method of tangerine peel and small green tangerine tea is characterized by comprising the following steps: the method comprises the following steps:
(1) pretreatment of the small green oranges: picking fresh green oranges in 6-7 months, cleaning and drying, opening a round opening at the top by using a round pipe, reserving a cover to obtain a cover of the oranges, digging out pulp, and cleaning the inner cavity of the green oranges for later use;
(2) pretreatment of dried orange peel: firstly, washing off dirt of orange peel by using clear water, then soaking for 15 minutes by using alkaline water, and then washing for 3 times by using clear water; after the orange peels are processed, the orange peels are tidied and dried; then putting into a steamer, steaming thoroughly, drying in the sun, repeatedly steaming and drying for three to five times, and making into pericarpium Citri Tangerinae shreds, pericarpium Citri Tangerinae granules or pericarpium Citri Tangerinae powder for use;
(3) selecting Pu' er tea: selecting authentic Yunnan old tree Pu' er tea for later use;
(4) and (3) orange filling: mixing Pu' er tea 60-70% and pericarpium Citri Tangerinae 30-40%, filling into empty small green mandarin orange cavity, covering with mandarin orange peel cover, and recovering original shape of small green mandarin orange;
(5) and (3) drying: placing the packaged green oranges into a tea dryer to be dried at low temperature or directly dried in the sun;
(6) obtaining a finished product: oven drying or sun drying, packaging, and aging to obtain the final product.
2. The method for preparing tangerine peel and ponkan tea as claimed in claim 1, wherein: the method comprises the following steps:
(1) pretreatment of the small green oranges: picking fresh green oranges in 6-7 months, cleaning and drying, opening a round opening at the top by using a round pipe, reserving a cover to obtain a cover of the oranges, digging out pulp, and cleaning the inner cavity of the green oranges for later use;
(2) pretreatment of dried orange peel: firstly, washing off dirt of orange peel by using clear water, then soaking for 15 minutes by using alkaline water, and then washing for 3 times by using clear water; after the orange peels are processed, the orange peels are tidied and dried; then putting into a steamer, steaming thoroughly, drying in the sun, repeatedly steaming and drying for four to five times, and making into pericarpium Citri Tangerinae shreds, pericarpium Citri Tangerinae granules or pericarpium Citri Tangerinae powder for use;
(3) selecting Pu' er tea: selecting authentic Yunnan old tree Pu' er tea for later use;
(4) and (3) orange filling: mixing Pu' er tea 65-70% and pericarpium Citri Tangerinae 35-40%, filling into empty small green mandarin orange cavity, covering with mandarin orange peel cover, and recovering original shape of small green mandarin orange;
(5) and (3) drying: placing the packaged green oranges into a tea dryer to be dried at low temperature or directly dried in the sun;
(6) obtaining a finished product: oven drying or sun drying, packaging, and aging to obtain the final product.
3. The method for preparing tangerine peel and ponkan tea as claimed in claim 1, wherein: the method comprises the following steps:
(1) pretreatment of the small green oranges: picking fresh green oranges in 6-7 months, cleaning and drying, opening a round opening at the top by using a round pipe, reserving a cover to obtain a cover of the oranges, digging out pulp, and cleaning the inner cavity of the green oranges for later use;
(2) pretreatment of dried orange peel: firstly, washing off dirt of orange peel by using clear water, then soaking for 15 minutes by using alkaline water, and then washing for 3 times by using clear water; after the orange peels are processed, the orange peels are tidied and dried; then putting into a steamer, steaming thoroughly, drying in the sun, repeatedly steaming and drying for four times, and making into pericarpium Citri Tangerinae shred, pericarpium Citri Tangerinae granule or pericarpium Citri Tangerinae powder;
(3) selecting Pu' er tea: selecting authentic Yunnan old tree Pu' er tea for later use;
(4) and (3) orange filling: mixing Pu' er tea 65% and pericarpium Citri Tangerinae 35%, filling into empty small green mandarin orange cavity, filling and covering with mandarin orange peel cover, and recovering original shape of small green mandarin orange;
(5) and (3) drying: placing the packaged green oranges into a tea dryer to be dried at low temperature or directly dried in the sun;
(6) obtaining a finished product: oven drying or sun drying, packaging, and aging to obtain the final product.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113439845A (en) * | 2021-07-07 | 2021-09-28 | 成都中医药大学 | Steamed dried orange peel food additive, preparation method and application thereof |
| CN113826731A (en) * | 2021-09-22 | 2021-12-24 | 贺新义 | Preparation method of green mulberry and citrus Pu' er tea |
| CN113875848A (en) * | 2021-10-25 | 2022-01-04 | 惠州市正圆健康食品有限公司 | Preparation method of sweet osmanthus and dried orange peel green tea |
| CN114128780A (en) * | 2021-12-27 | 2022-03-04 | 赖溪云 | Dried orange peel Fu tea |
| CN115644283A (en) * | 2022-11-04 | 2023-01-31 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Small green orange and cyclocarya paliurus tea and preparation process thereof |
| CN115886097A (en) * | 2022-11-25 | 2023-04-04 | 广西南亚热带农业科学研究所 | Processing method of dragon bead-shaped pericarpium citri reticulatae black tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113439845A (en) * | 2021-07-07 | 2021-09-28 | 成都中医药大学 | Steamed dried orange peel food additive, preparation method and application thereof |
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| CN114128780A (en) * | 2021-12-27 | 2022-03-04 | 赖溪云 | Dried orange peel Fu tea |
| CN115644283A (en) * | 2022-11-04 | 2023-01-31 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Small green orange and cyclocarya paliurus tea and preparation process thereof |
| CN115886097A (en) * | 2022-11-25 | 2023-04-04 | 广西南亚热带农业科学研究所 | Processing method of dragon bead-shaped pericarpium citri reticulatae black tea |
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