CN112189728A - Preparation method of citrus reticulata blanco tea - Google Patents
Preparation method of citrus reticulata blanco tea Download PDFInfo
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- CN112189728A CN112189728A CN201910609091.1A CN201910609091A CN112189728A CN 112189728 A CN112189728 A CN 112189728A CN 201910609091 A CN201910609091 A CN 201910609091A CN 112189728 A CN112189728 A CN 112189728A
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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
Abstract
The invention discloses a preparation method of citrus reticulata blanco 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 up citrus reticulata blanco embryo, sterilizing, cleaning, airing, drying in the sun, packaging and aging; (3) selecting and fermenting authentic Yunnan old tree Pu' er tea; (4) mixing aged Pu' er tea and mandarin orange embryo, 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 embryo and small green orange tea 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 after being brewed with boiled water, is very convenient, has good taste and mellow fruit flavor, and has the orange peel flavor of small green oranges, the mellow flavor of Pu' er tea and the effects of soothing liver and relieving qi, removing food stagnation and diminishing inflammation of the orange embryos.
Description
Technical Field
The invention relates to tea, in particular to a preparation method of citrus reticulata blanco 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 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 citrus reticulata blanco tea for solving the defects.
The above object of the present invention is achieved by the following technical means: a preparation method of 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) pretreating citrus reticulata blanco: picking citrus reticulata blanco embryo in 4-5 months, sterilizing, cleaning, airing, deactivating enzyme in the sun, drying in the sun, packaging and aging to obtain the citrus reticulata embryo;
(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 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) pretreating citrus reticulata blanco: picking citrus reticulata blanco embryo in 4-5 months, sterilizing, cleaning, airing, deactivating enzyme in the sun, drying in the sun, packaging and aging to obtain the citrus reticulata embryo;
(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 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) pretreating citrus reticulata blanco: picking citrus reticulata blanco embryo in 4-5 months, sterilizing, cleaning, airing, deactivating enzyme in the sun, drying in the sun, packaging and aging to obtain the citrus reticulata embryo;
(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 citrus reticulata blanco: the orange embryo nectar is rich in essential oil, can relieve nerves, regulate emotion and help promote sleep.
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 embryo and small green orange tea 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 after being brewed with boiled water, is very convenient, has good taste and mellow fruit flavor, and has the orange peel flavor of small green oranges, the mellow flavor of Pu' er tea and the effects of soothing liver and relieving qi, removing food stagnation and diminishing inflammation of the orange embryos. 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 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) pretreating citrus reticulata blanco: picking citrus reticulata blanco embryo in 4-5 months, sterilizing, cleaning, airing, deactivating enzyme in the sun, drying in the sun, packaging and aging to obtain the citrus reticulata embryo;
(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 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) pretreating citrus reticulata blanco: picking citrus reticulata blanco embryo in 4-5 months, sterilizing, cleaning, airing, deactivating enzyme in the sun, drying in the sun, packaging and aging to obtain the citrus reticulata embryo;
(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 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) pretreating citrus reticulata blanco: picking citrus reticulata blanco embryo in 4-5 months, sterilizing, cleaning, airing, deactivating enzyme in the sun, drying in the sun, packaging and aging to obtain the citrus reticulata embryo;
(3) selecting Pu 'er tea leaves, namely selecting authentic old Yunnan tree Pu' er tea leaves 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 citrus reticulata blanco 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) pretreating citrus reticulata blanco: picking citrus reticulata blanco embryo in 4-5 months, sterilizing, cleaning, airing, deactivating enzyme in the sun, drying in the sun, packaging and aging to obtain the citrus reticulata embryo;
(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 the citrus reticulata blanco tea according to claim 1, wherein the method comprises 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) pretreating citrus reticulata blanco: picking citrus reticulata blanco embryo in 4-5 months, sterilizing, cleaning, airing, deactivating enzyme in the sun, drying in the sun, packaging and aging to obtain the citrus reticulata embryo;
(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 the citrus reticulata blanco tea according to claim 1, wherein the method comprises 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) pretreating citrus reticulata blanco: picking citrus reticulata blanco embryo in 4-5 months, sterilizing, cleaning, airing, deactivating enzyme in the sun, drying in the sun, packaging and aging to obtain the citrus reticulata embryo;
(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 (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826731A (en) * | 2021-09-22 | 2021-12-24 | 贺新义 | Preparation method of green mulberry and citrus Pu' er tea |
| CN114343034A (en) * | 2022-01-17 | 2022-04-15 | 江门市新会陈皮村市场股份有限公司 | Method for preparing orange embryo Pu' er 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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| CN105875946A (en) * | 2016-06-16 | 2016-08-24 | 黄建社 | Lemon orange black tea and preparation method thereof |
| CN107232345A (en) * | 2017-07-20 | 2017-10-10 | 江门市新会区斌悦堂陈皮有限公司 | A kind of small blue or green general tea of mandarin orange of odor type and its manufacture craft |
| CN109170026A (en) * | 2018-10-15 | 2019-01-11 | 江门市新会区捷和茶业有限公司 | A kind of preparation method of small green mandarin orange Pu'er tea |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875946A (en) * | 2016-06-16 | 2016-08-24 | 黄建社 | Lemon orange black tea and preparation method thereof |
| CN107232345A (en) * | 2017-07-20 | 2017-10-10 | 江门市新会区斌悦堂陈皮有限公司 | A kind of small blue or green general tea of mandarin orange of odor type and its manufacture craft |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826731A (en) * | 2021-09-22 | 2021-12-24 | 贺新义 | Preparation method of green mulberry and citrus Pu' er tea |
| CN114343034A (en) * | 2022-01-17 | 2022-04-15 | 江门市新会陈皮村市场股份有限公司 | Method for preparing orange embryo Pu' er 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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Inventor after: Liu Zhenyun Inventor after: Chen Xin Inventor before: Liu Junyun Inventor before: Chen Xin |
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Application publication date: 20210108 |