CN113875848A - Preparation method of sweet osmanthus and dried orange peel green tea - Google Patents
Preparation method of sweet osmanthus and dried orange peel green tea Download PDFInfo
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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
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention relates to the technical field of osmanthus fragrans-pericarpium citri reticulatae green tea, and discloses a preparation method of osmanthus fragrans-pericarpium citri reticulatae green tea; the preparation method of the sweet osmanthus and dried orange peel green tea comprises the following steps: s1: green tea preparation: picking; secondly, spreading and airing; ③: tea leaf fixation; fourthly, the method comprises the following steps: rolling; fifthly: drying; s2: preparing dried orange peel: the method comprises the following steps: picking and washing fruits; secondly, the step of: opening the skin; ③: drying in the shade and removing the skin; fourthly, the method comprises the following steps: sun curing; fifthly: warehousing; sixthly, the method comprises the following steps: tedding; seventh, the method comprises the following steps: removing pulp; s3: preparing sweet osmanthus: the method comprises the following steps: picking; secondly, the step of: removing impurities; ③: airing; fourthly, the method comprises the following steps: deactivating enzymes of the scented tea; s4: mixing; s5: bagging; according to the invention, the dried orange peel is added, the green tea has the functions of clearing heat and promoting the production of body fluid, the dried orange peel is warm in nature, the defects of the green tea in clearing heat and cold in nature can be effectively considered, the dried orange peel has the functions of regulating qi and strengthening spleen, eliminating dampness and phlegm, and facilitating the discharge of lung mucus and pollutants, and when the dried orange peel is used in combination, the medicinal properties are relatively mild, the taste is better, the dried orange peel is more suitable for drinking groups, and the dried orange peel has a sterilization function.
Description
Technical Field
The invention belongs to the technical field of osmanthus fragrans-pericarpium citri reticulatae green tea, and particularly relates to a preparation method of osmanthus fragrans-pericarpium citri reticulatae green tea.
Background
The green tea is a beverage prepared by adopting new leaves or buds of tea trees, not fermenting, deactivating enzymes, shaping, drying and other processes, is one of main tea in China, retains natural substances of fresh leaves, contains tea polyphenol, catechin, chlorophyll and other nutritional ingredients, and is famous in Biluochun, West lake Longjing and the like. The green color and the tea soup preserve the green style of the fresh tea, the main production places are Henan, Guizhou and the like, the green tea is unfermented tea, and the green tea keeps more natural substances in the fresh tea due to the characteristics of the green tea. The tea polyphenol and the caffeine keep more than 85% of fresh leaves, the chlorophyll keeps about 50%, the vitamin loss is less, so that the green tea has the characteristics of green leaves with clear soup and strong taste astringency, has special effects on aging prevention, cancer resistance, sterilization, inflammation diminishing and the like, is beyond the reach of fermented tea and the like, the tea polyphenol and the oxidation products thereof have the capability of absorbing the toxic and harmful effects of radioactive substances of strontium 90 and cobalt 60, the caffeine has the function of refreshing, and the caffeine contains more fluorine and vitamin C and has the effects of protecting teeth and improving eyesight.
The green tea is cold in nature, people can feel cold after long-term drinking, and the green tea is bitter in taste and is convenient for some people who do not like bitter to drink; therefore, improvements are now needed in view of the current situation.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides the preparation method of the osmanthus fragrans flower and pericarpium citri reticulatae green tea, which effectively solves the problems that the green tea is cold in nature, people feel cold after long-term drinking, the green tea tastes bitter, and the green tea is convenient for some people who do not like bitter to drink.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of sweet osmanthus and dried orange peel green tea comprises the following steps:
s1: green tea preparation:
picking: selecting summer tea tree tender leaves to ensure the freshness of the bud leaves, picking a newly-developed primary tip with one bud and one leaf or two buds and two leaves by adopting a manual collection mode, and picking;
secondly, the step of: spreading and airing: transferring the newly picked tea leaves in the step I to a spreading and airing chamber, uniformly spreading the tea leaves on a bamboo sieve, wherein the spreading thickness is 8-12cm, the indoor temperature is controlled at 22-28 ℃, and the spreading and airing time is 2-3.5 hours;
③: tea leaf fixation: pouring the tea leaves after spreading and airing in the step II into a roller fixation machine, keeping the temperature in the roller fixation machine at 60-80 ℃, performing fixation for 3-5min, taking out, standing and cooling for later use;
fourthly, the method comprises the following steps: rolling: pouring the tea leaves killed, kept stand and cooled in the third step into a rolling machine, rolling for 20-40min every 3-8kg, and taking out the rolled tea leaves for later use;
fifthly: and (3) drying: and (4) transferring the tea leaves twisted in the step (iv) to a baking machine, pouring the tea leaves into a baking cage, uniformly spreading the tea leaves on the opening of the baking cage at the temperature of 80-90 ℃ by adopting a high-temperature spreading and quick drying method, spreading the tea leaves 1-2kg per cage, wherein the tea leaves are thicker in the center, slightly thinner at the periphery, and then putting the tea leaves on a furnace after spreading the tea leaves. Turning over once every 3-4min, keeping the hands at a position 4-6cm away from the spread leaves to feel hot, taking down the drying cage, placing on a bamboo cover to prevent the tea from falling into a stove, generating smoke smell and affecting the quality of the tea, drying for 10-20min, keeping the tea slightly hard and touching the hands, and drying for 25-40min and then collecting in a collecting barrel for later use;
s2: preparing dried orange peel:
the method comprises the following steps: picking and washing fruits: selecting mature mandarin oranges growing in the best time period in one year on each citrus tree, pouring the mature mandarin oranges into a fruit and vegetable cleaning machine for cleaning for 20-30min after manual picking, and spreading the cleaned mandarin oranges in a dustpan for airing for 15-20min after the cleaned mandarin oranges are cleaned for the first time;
secondly, the step of: peeling: manually peeling the dried mandarin oranges by using a cutter, and adopting a traditional two-knife method, a traditional three-knife method or a combination of the two methods, wherein the peeled mandarin oranges are uniform and symmetrical, have large surface curling area, and are convenient for keeping the integrity of the mandarin oranges as much as possible in the later peeling and sun-curing processes;
③: drying in the shade and removing the skin: placing the orange peels which are subjected to peeling in the step II in a cool and ventilated place for drying in the shade for 4-5 hours, so that moisture in the orange peels is slowly evaporated, meanwhile, nutrient substances in the orange peels are effectively reserved, timely peeling the dried orange peels which are subjected to drying in the shade, and peeling the orange peels back into one piece;
fourthly, the method comprises the following steps: sun curing: transferring the dried skin turned back in the step (III) to the outdoor for sun-curing for 3-7 days, and collecting for later use;
fifthly: warehousing: pouring the sun-cured orange peel in the step IV into a stainless steel net cage, transferring to a warehouse for natural aging all the year round, and carrying out moisture-proof protection on the orange peel in the stainless steel net cage in the warehouse every 2-5 months;
sixthly, the method comprises the following steps: tedding: after 5 months every year, the stored orange peels in the fifth step are taken out, the orange peels are turned over and dried in the two seasons of one year from 5 months to 11 months every year, the peels in the current year are taken out again, then turned over and dried for 5-6h a day, then put into a warehouse again, and the aging process is finished after the orange peels are naturally aged for 3-5 years;
seventh, the method comprises the following steps: pulp sweeping: repeating the whole process of the orange peels after the aging in the step (sixthly), and manually and lightly sweeping off the pulp on the orange peels by using a brush so as to achieve the purposes of removing impurities and rechecking the quality, and filling the orange peels into a collecting bag for later use after the pulp is swept;
s3: preparing sweet osmanthus:
the method comprises the following steps: picking: folding branches first and then picking flowers. Picking picked flowers and branches from outside to inside and from bottom to top, stacking the flowers and branches in a shade lower cold place with the thickness within 8-12cm, and paving a thin film under the tree bottom for shaking flowers, so that the loss of flowers caused by branch folding is avoided;
secondly, the step of: removing impurities: pouring the picked sweet osmanthus into a dustpan for shaking, filtering impurities in the sweet osmanthus for the first time, such as shells, small stems, small insects and other impurities, manually carrying out secondary screening, and pouring the cleaned sweet osmanthus into a barrel for later use;
③: drying: transferring the osmanthus subjected to impurity removal in the second step to a drying room, wherein the drying room needs to ensure cool ventilation, spreading the osmanthus on a bamboo mat with the thickness of 2-3cm, and drying for 5-7 days;
fourthly, the method comprises the following steps: deactivating enzymes of the scented tea: flatly paving the dried osmanthus fragrans in the step III in a microwave enzyme deactivating machine, wherein the flatly paving thickness is 2-4cm, the temperature is controlled at 60-80 ℃, the enzyme deactivating is carried out for 5-8min, and the osmanthus fragrans are put into a barrel for standby after the enzyme deactivating is finished;
s4: mixing: pouring the prepared green tea in the step S1, the dried orange peel in the step S2 and the sweet osmanthus flower in the step S3 into a mixer in sequence, starting the mixer, wherein the green tea content, the dried orange peel content and the sweet osmanthus flower content are 60-65%, 15-17% and 18-23% respectively, the rotating speed of the mixer is 500-;
s5: bagging: and transferring the mixed liquid in the container in the step S4 to a bagging machine for bagging.
Preferably, the drum de-enzyming machine in the step S1 is a CY-700 stainless steel electromagnetic tea dryer, and the kneading machine in the step S1 is a 30-model electric tea kneading machine.
Preferably, the model of the baking machine in the step S1 is a high-temperature resistant temperature controller digital display drying machine of a rustproof bamboo woven electric baking cage with the diameter of 70-intelligent baking cage, and the bamboo mat in the step S1 is a non-porous bamboo sieve with the diameter of 1.5 m.
Preferably, the fruit and vegetable cleaning machine in the step S2 is a full-automatic rolling type fruit and vegetable cleaning machine, the stainless steel net cage in the step S2 is a 316L stainless steel net cage, and the space between the stainless steel net cages is 2 mm.
Preferably, the tool model in step S2 is a stainless steel fruit knife, the film in step S3 is a PE transparent plastic film, and the dustpan model in step S3 is a perforated dustpan with a diameter of 2 m.
Preferably, the size of the bamboo mat in step S3 is 2.5 × 3m, the microwave water-removing machine type in step S3 is shandong xu jia microwave water-removing machine, and the collection barrel in step S1 is a 316L stainless steel barrel.
Preferably, the collection bag in the step S2 is an M-fold antiskid, waterproof, moistureproof and breathable plastic particle packaging bag, the wooden tea bucket with a cover is the wooden tea bucket in the step S3, and the saucepan model in the step S4 is an automatic temperature control electric heating saucepan.
Preferably, the type of the bag loader in the step S5 is a full-automatic high-speed liquid filling and sealing machine, and the transfer in the steps S1-S5 adopts one or a combination of manual handling, trailer transfer, automobile transfer and conveyor belts.
Compared with the prior art, the invention has the beneficial effects that: 1. according to the invention, the dried orange peel is added, the green tea has the effects of clearing heat and promoting the production of body fluid, the dried orange peel is warm in nature, the defects of the green tea in clearing heat and cold in nature can be effectively considered, the dried orange peel has the effects of regulating qi and strengthening spleen, eliminating dampness and phlegm and enhancing the anti-inflammatory effect of an organism, and the dried orange peel tea can also clear lung toxin and is beneficial to discharge lung mucus and pollutants;
2. the invention adds sweet Osmanthus, sweet Osmanthus (Latin brand: Osmanthus fragrans (Thunb.) Lour, another name: Murraya paniculata), luteolin, and rhinoceros plants, which are originally produced in eastern segment of Himalayan mountain in southwest China, and also have distribution in India, Nipol and Cambodia, the leaves of the plants are opposite, mostly in ellipse or oblong shape, the leaf surface is smooth, the leather quality is good, and the edge of the leaf has sawteeth; in autumn, the flower clusters grow on leaf axils, the corolla splits into basic milk which has milky white, yellow, orange red and other colors and is extremely aromatic, the kernel is purple black after ripening, the sweet osmanthus is warm in taste, strong in stress resistance, high temperature resistant and cold resistant, aromatic substances contained in the sweet osmanthus have the effects of reducing phlegm and relieving cough, removing halitosis and refreshing, the sweet osmanthus is beneficial to promoting the metabolism of organisms, thereby promoting the discharge of vivotoxin, reducing the generation of color spots and chloasma, achieving the effect of whitening the skin and maintaining the elasticity of the skin;
3. according to the invention, the microwave enzyme deactivating machine is adopted to carry out microwave enzyme deactivation on the osmanthus fragrans, the microwave enzyme deactivating machine utilizes the moisture of the materials to form a steam environment, and the oscillation action of high-frequency microwaves is added, so that the enzyme deactivating effect is good, the material is bright in color, meanwhile, 10% of moisture is evaporated in the enzyme deactivating link, the subsequent drying cost is saved, after the enzyme deactivation is finished, the finished product is finished once through microwave drying, the dryness of dried osmanthus fragrans is uniform, the color is bright, the nutritional ingredients of the material are not damaged and changed completely, the sterilization function is realized, and the bacteria content of the osmanthus fragrans dried by the microwave can completely reach the hygienic standard required by food QS certification.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention.
In the drawings:
FIG. 1 is a flow chart of the present invention;
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the preparation method of osmanthus fragrans-pericarpium citri reticulatae green tea of the present invention includes the following steps:
s1: green tea preparation:
picking: selecting summer tea tree tender leaves to ensure the freshness of the bud leaves, picking a newly-developed primary tip with one bud and one leaf or two buds and two leaves by adopting a manual collection mode, and picking;
secondly, the step of: spreading and airing: transferring the newly picked tea leaves in the step I into a spreading and airing room, uniformly spreading the tea leaves on a bamboo sieve, wherein the spreading thickness is 8-12cm, the indoor temperature is controlled at 22-28 ℃, and the spreading and airing time is 2-3.5 hours;
③: tea leaf fixation: pouring the tea leaves which are spread and dried in the second step into a roller fixation machine, keeping the temperature in the roller fixation machine at 60-80 ℃, performing fixation for 3-5min, taking out, standing and cooling for later use;
fourthly, the method comprises the following steps: rolling: pouring the tea leaves killed, kept stand and cooled in the third step into a rolling machine, rolling for 20-40min every 3-8kg, and taking out the rolled tea leaves for later use;
fifthly: and (3) drying: and (4) transferring the tea leaves kneaded in the step (iv) to a baking machine, pouring the tea leaves into a baking cage, uniformly spreading the tea leaves on the opening of the baking cage at the temperature of 80-90 ℃ by adopting a high-temperature spreading and quick drying method, spreading the tea leaves 1-2kg per cage, wherein the tea leaves are thicker in the center, slightly thinner at the periphery, and then putting the tea leaves on a furnace after spreading the tea leaves. Turning over once every 3-4min, keeping the hands at a position 4-6cm away from the spread leaves to feel hot, taking down the drying cage, placing on a bamboo cover to prevent the tea from falling into a stove, generating smoke smell and affecting the quality of the tea, drying for 10-20min, keeping the tea slightly hard and touching the hands, and drying for 25-40min and then collecting in a collecting barrel for later use;
s2: preparing dried orange peel:
the method comprises the following steps: picking and washing fruits: selecting mature mandarin oranges growing in the best time period in one year on each citrus tree, pouring the mature mandarin oranges into a fruit and vegetable cleaning machine for cleaning for 20-30min after manual picking, and spreading the cleaned mandarin oranges in a dustpan for airing for 15-20min after the cleaned mandarin oranges are cleaned for the first time;
secondly, the step of: peeling: manually peeling the dried mandarin oranges by using a cutter, and adopting a traditional two-knife method, a traditional three-knife method or a combination of the two methods, wherein the peeled mandarin oranges are uniform and symmetrical, have large surface curling area, and are convenient for keeping the integrity of the mandarin oranges as much as possible in the later peeling and sun-curing processes;
③: drying in the shade and removing the skin: placing the orange peel after peeling in the step II in a cool and ventilated place for drying in the shade for 4-5 hours, so that the moisture in the orange peel is slowly evaporated, meanwhile, the nutrient substances in the orange peel are effectively retained, and timely peeling the dried orange peel after drying in the shade to peel the orange peel into one piece;
fourthly, the method comprises the following steps: sun curing: transferring the dried skin turned over in the third step to the outdoor for sun-curing for 3-7 days, and collecting for later use;
fifthly: warehousing: pouring the orange peels sun-cured in the step IV into a stainless steel net cage, transferring to a warehouse for natural aging all the year round, and carrying out moisture protection on the orange peels in the stainless steel net cage in the warehouse every 2-5 months;
sixthly, the method comprises the following steps: tedding: after 5 months every year, the orange peels stored in the fifth step are taken out, the orange peels are turned over and dried in the two seasons of one year from 5 months to 11 months every year, the peels in the current year are taken out again, then turned over and dried for 5-6h a day, then put into a warehouse again, and the aging process is finished after the orange peels are naturally aged for 3-5 years;
seventh, the method comprises the following steps: pulp sweeping: repeating the whole process of the orange peels after aging in the step sixthly, and manually and lightly sweeping off the pulp on the orange peels by using a brush so as to achieve the purposes of removing impurities and rechecking the quality, and filling the orange peels into a collecting bag for later use after the pulp is swept;
s3: preparing sweet osmanthus:
the method comprises the following steps: picking: folding branches first and then picking flowers. Picking picked flowers and branches from outside to inside and from bottom to top, stacking the flowers and branches in a shade lower cold place with the thickness within 8-12cm, and paving a thin film under the tree bottom for shaking flowers, so that the loss of flowers caused by branch folding is avoided;
secondly, the step of: removing impurities: pouring the picked sweet osmanthus into a dustpan for shaking, filtering impurities in the sweet osmanthus for the first time, such as shells, small stems, small insects and other impurities, manually carrying out secondary screening, and pouring the cleaned sweet osmanthus into a barrel for later use;
③: drying: transferring the osmanthus subjected to impurity removal in the second step to a drying room, wherein the drying room needs to ensure cool ventilation, spreading the osmanthus on a bamboo mat with the thickness of 2-3cm, and drying for 5-7 days;
fourthly, the method comprises the following steps: deactivating enzymes of the scented tea: flatly paving the dried osmanthus fragrans in the step III in a microwave enzyme deactivating machine, wherein the flatly paving thickness is 2-4cm, the temperature is controlled at 60-80 ℃, the enzyme deactivating is carried out for 5-8min, and the osmanthus fragrans are put into a barrel for standby after the enzyme deactivating is finished;
s4: mixing: pouring the green tea prepared in the step S1, the dried orange peel prepared in the step S2 and the sweet osmanthus flower prepared in the step S3 into a mixer in sequence, starting the mixer, enabling the rotation speed of the mixer to be 500-750r/min, mixing for 5-10min, and pouring into a container for later use, wherein the green tea content is 60-65%, the dried orange peel content is 15-17% and the sweet osmanthus flower content is 18-23% in each batch;
s5: bagging: and transferring the mixed liquid in the container in the step S4 to a bagging machine for bagging.
Wherein the roller de-enzyming machine model in the step S1 is a CY-700 stainless steel electromagnetic tea leaf dryer, the rolling machine model in the step S1 is a 30-model electric tea leaf rolling machine, the baking machine model in the step S1 is a 70-diameter-intelligent baking cage antirust bamboo weaving electric baking cage high temperature resistant temperature controller digital display dryer, the bamboo mat in the step S1 is a non-porous bamboo sieve with a diameter of 1.5m, the fruit and vegetable cleaning machine model in the step S2 is a full-automatic rolling fruit and vegetable cleaning machine, the stainless steel net cage in the step S2 is a 316L stainless steel net cage, the space between the stainless steel net cages is 2mm, the knife model in the step S2 is a stainless steel fruit knife, the film in the step S3 is a PE transparent plastic film, the dustpan model in the step S3 is a porous dustpan with a diameter of 2m, the bamboo mat size in the step S3 is 2.5 m, the de-enzyming machine model in the step S3 is a shandong preferred microwave 1 stainless steel barrel in the step S1, the collecting bag in the step S2 is an M-fold antiskid waterproof moistureproof breathable plastic particle packaging bag, the wooden tea bucket with a cover is used as the wooden bucket in the step S3, the boiling pot in the step S4 is an automatic temperature control electric heating boiling pot, the bag filling machine in the step S5 is a full-automatic liquid high-speed filling and sealing machine, and one or a plurality of combinations of manual carrying, trailer transferring, automobile transporting and conveying belts are adopted for transferring in the steps S1-S5.
Example one
A preparation method of sweet osmanthus and dried orange peel green tea comprises the following steps:
s1: green tea preparation:
picking: selecting summer tea tree tender leaves to ensure the freshness of the bud leaves, picking a newly-developed primary tip with one bud and one leaf or two buds and two leaves by adopting a manual collection mode, and picking;
secondly, the step of: spreading and airing: transferring the newly picked tea leaves in the step I into a spreading and airing room, uniformly spreading the tea leaves on a bamboo sieve, wherein the spreading thickness is 8cm, the indoor temperature is controlled at 22 ℃, and the spreading and airing time is 2 hours;
③: tea leaf fixation: pouring the tea leaves which are spread and dried in the second step into a roller fixation machine, keeping the temperature in the roller fixation machine at 60 ℃, performing fixation for 3min, taking out, standing and cooling for later use;
fourthly, the method comprises the following steps: rolling: pouring the tea leaves killed, kept stand and cooled in the third step into a rolling machine, rolling for 20min every 3kg, and taking out the rolled tea leaves for later use;
fifthly: and (3) drying: and (4) transferring the tea leaves kneaded in the step (iv) to a baking machine, pouring the tea leaves into a baking cage, uniformly spreading 1kg of tea leaves in each cage at the temperature of 80 ℃ at the opening of the baking cage, uniformly spreading the tea leaves at the center, slightly thinning the tea leaves at the periphery, and putting the tea leaves on a furnace after spreading the tea leaves. Turning over every 3min, keeping the hands at a position 4cm away from the spread leaves with thermal sensation and temperature, taking down the drying cage, placing on a bamboo cover to prevent the tea from falling into a stove, generating smoke smell and affecting the quality of the tea, drying for 10min, keeping the tea slightly hard and touching the hands, and drying for 25min and then collecting in a collecting barrel for later use;
s2: preparing dried orange peel:
the method comprises the following steps: picking and washing fruits: selecting mature mandarin oranges growing in the best time period in one year on each citrus tree, pouring the mature mandarin oranges into a fruit and vegetable cleaning machine for cleaning for 20min after manual picking, and spreading the cleaned mandarin oranges in a dustpan for airing for 15min after the cleaned mandarin oranges are cleaned for the first time;
secondly, the step of: peeling: manually peeling the dried mandarin oranges by using a cutter, and adopting a traditional two-knife method, a traditional three-knife method or a combination of the two methods, wherein the peeled mandarin oranges are uniform and symmetrical, have large surface curling area, and are convenient for keeping the integrity of the mandarin oranges as much as possible in the later peeling and sun-curing processes;
③: drying in the shade and removing the skin: placing the orange peel after peeling in the step II in a cool and ventilated place for drying in the shade for 4-5 hours, so that the moisture in the orange peel is slowly evaporated, meanwhile, the nutrient substances in the orange peel are effectively retained, and timely peeling the dried orange peel after drying in the shade to peel the orange peel into one piece;
fourthly, the method comprises the following steps: sun curing: transferring the dried skin turned over in the third step to the outdoor for sun-curing for 3 days and then collecting for later use;
fifthly: warehousing: pouring the orange peels sun-cured in the step IV into a stainless steel net cage, transferring to a warehouse for natural aging all the year round, and carrying out moisture protection on the orange peels in the stainless steel net cage in the warehouse every 2-5 months;
sixthly, the method comprises the following steps: tedding: after 5 months every year, the orange peels stored in the fifth step are taken out, and are turned over and dried in the two seasons of one year from 5 months to 11 months every year, the peels in the current year are taken out again, are turned over and dried for 5 hours a day, are loaded again and are put back into the warehouse, and the natural aging is carried out again, and the operation is repeated for 3 years, so that the aging process is completed;
seventh, the method comprises the following steps: pulp sweeping: repeating the whole process of the orange peels after aging in the step sixthly, and manually and lightly sweeping off the pulp on the orange peels by using a brush so as to achieve the purposes of removing impurities and rechecking the quality, and filling the orange peels into a collecting bag for later use after the pulp is swept;
s3: preparing sweet osmanthus:
the method comprises the following steps: picking: folding branches first and then picking flowers. Picking picked flowers and branches from outside to inside and from bottom to top, stacking the flowers and branches in a shade lower cool place with the thickness within 8cm, and paving a thin film under the tree bottom for shaking flowers, so that the loss of flowers caused by branch folding is avoided;
secondly, the step of: removing impurities: pouring the picked sweet osmanthus into a dustpan for shaking, filtering impurities in the sweet osmanthus for the first time, such as shells, small stems, small insects and other impurities, manually carrying out secondary screening, and barreling the cleaned sweet osmanthus for later use;
③: drying: transferring the osmanthus subjected to impurity removal in the second step to a drying room, wherein the drying room needs to ensure shade and ventilation, spreading the osmanthus on a bamboo mat with the thickness of 2cm, and drying for 5 days;
fourthly, the method comprises the following steps: deactivating enzymes of the scented tea: flatly paving the dried osmanthus fragrans in a microwave enzyme deactivating machine, wherein the flatly paving thickness is 2cm, the temperature is controlled at 60 ℃, the enzyme deactivating time is 5min, and the osmanthus fragrans are put into a barrel for standby after the enzyme deactivating time is finished;
s4: mixing: pouring the green tea prepared in the step S1, the dried orange peel prepared in the step S2 and the sweet osmanthus flower prepared in the step S3 into a mixer in sequence, starting the mixer, enabling the rotating speed of the mixer to be 500r/min, mixing for 5min, and pouring into a container for later use;
s5: bagging: and transferring the mixed liquid in the container in the step S4 to a bagging machine for bagging.
The sweet osmanthus flower-dried orange peel green tea prepared by the method is added with the dried orange peel, the green tea has the functions of clearing heat and promoting the production of body fluid due to cold nature, the dried orange peel is warm in nature, the defects of the green tea in clearing heat and cold nature can be effectively overcome, the dried orange peel has the functions of regulating qi and strengthening spleen, eliminating dampness and phlegm, and enhancing the anti-inflammatory effect of the organism, and the dried orange peel tea can also clear lung toxin, is beneficial to discharge lung mucus and pollutants, is mild in medicine property, better in taste and more suitable for drinking groups for combined use, and is more suitable for drinking
Example two
A preparation method of sweet osmanthus and dried orange peel green tea comprises the following steps:
s1: green tea preparation:
picking: selecting summer tea tree tender leaves to ensure the freshness of the bud leaves, picking a newly-developed primary tip with one bud and one leaf or two buds and two leaves by adopting a manual collection mode, and picking;
secondly, the step of: spreading and airing: transferring the newly picked tea leaves in the step I into a spreading and airing room, uniformly spreading the tea leaves on a bamboo sieve, wherein the spreading thickness is 12cm, the indoor temperature is controlled at 28 ℃, and the spreading and airing time is 3.5 hours;
③: tea leaf fixation: pouring the tea leaves which are spread and aired in the step II into a roller fixation machine, keeping the temperature in the roller fixation machine at 80 ℃, performing fixation for 5min, taking out, standing and cooling for later use;
fourthly, the method comprises the following steps: rolling: pouring the tea leaves killed, kept stand and cooled in the third step into a rolling machine, rolling for 40min every 8kg, and taking out the rolled tea leaves for later use;
fifthly: and (3) drying: and (4) transferring the tea leaves kneaded in the step (iv) to a baking machine, pouring the tea leaves into a baking cage, uniformly spreading the tea leaves in each cage at 90 ℃ by adopting a high-temperature spreading and quick drying method, uniformly spreading the tea leaves at the opening of the baking cage, wherein the tea leaves are thicker in the center, slightly thinner at the periphery and then placed on a furnace after the tea leaves are spread. Turning over every 4min, keeping the hands 6cm away from the spreading leaves with heat sensation and feeling the temperature, taking down the drying cage, placing on a bamboo cover to prevent the tea from falling into the stove, producing smoke smell and affecting the quality of the tea, drying for 20min, keeping the tea slightly hard and feeling the hands, and drying for 40min and then collecting in a collecting barrel for later use;
s2: preparing dried orange peel:
the method comprises the following steps: picking and washing fruits: selecting mature mandarin oranges growing in the best time period in one year on each citrus tree, pouring the mature mandarin oranges into a fruit and vegetable cleaning machine for cleaning for 30min after manual picking, and spreading the cleaned mandarin oranges in a dustpan for airing for 20min after the cleaned mandarin oranges are cleaned for the first time;
secondly, the step of: peeling: manually peeling the dried mandarin oranges by using a cutter, and adopting a traditional two-knife method, a traditional three-knife method or a combination of the two methods, wherein the peeled mandarin oranges are uniform and symmetrical, have large surface curling area, and are convenient for keeping the integrity of the mandarin oranges as much as possible in the later peeling and sun-curing processes;
③: drying in the shade and removing the skin: placing the orange peel after peeling in the step II in a cool and ventilated place for drying in the shade for 4-5 hours, so that the moisture in the orange peel is slowly evaporated, meanwhile, the nutrient substances in the orange peel are effectively retained, and timely peeling the dried orange peel after drying in the shade to peel the orange peel into one piece;
fourthly, the method comprises the following steps: sun curing: transferring the dried skin turned back in the step III to the outdoor for sun-curing for 7 days and then collecting for later use;
fifthly: warehousing: pouring the orange peels sun-cured in the step IV into a stainless steel net cage, transferring to a warehouse for natural aging all the year round, and carrying out moisture protection on the orange peels in the stainless steel net cage in the warehouse every 2-5 months;
sixthly, the method comprises the following steps: tedding: after 5 months every year, the orange peels stored in the fifth step are taken out, and are turned over and dried in the two seasons of one year from 5 months to 11 months every year, the peels in the current year are taken out again, are turned over and dried for 6 hours a day, are loaded again and are put back into the warehouse, and the natural aging is carried out again after the operation is carried out for 5 years, so that the aging process is completed;
seventh, the method comprises the following steps: pulp sweeping: repeating the whole process of the orange peels after aging in the step sixthly, and manually and lightly sweeping off the pulp on the orange peels by using a brush so as to achieve the purposes of removing impurities and rechecking the quality, and filling the orange peels into a collecting bag for later use after the pulp is swept;
s3: preparing sweet osmanthus:
the method comprises the following steps: picking: folding branches first and then picking flowers. Picking picked flowers and branches from outside to inside and from bottom to top, stacking the flowers and branches in a shade lower cool place with the thickness within 12cm, and paving a thin film under the tree bottom for shaking flowers, so that the loss of flowers caused by branch folding is avoided;
secondly, the step of: removing impurities: pouring the picked sweet osmanthus into a dustpan for shaking, filtering impurities in the sweet osmanthus for the first time, such as shells, small stems, small insects and other impurities, manually carrying out secondary screening, and barreling the cleaned sweet osmanthus for later use;
③: drying: transferring the osmanthus subjected to impurity removal in the second step to a drying room, wherein the drying room needs to ensure shade and ventilation, spreading the osmanthus on a bamboo mat with the thickness of 3cm, and drying for 7 days;
fourthly, the method comprises the following steps: deactivating enzymes of the scented tea: flatly paving the dried osmanthus fragrans in the step three in a microwave enzyme deactivating machine, wherein the flatly paving thickness is 4cm, the temperature is controlled at 80 ℃, the enzyme deactivating is carried out for 8min, and the osmanthus fragrans are put into a barrel for standby after the enzyme deactivating is finished;
s4: mixing: pouring the green tea prepared in the step S1, the dried orange peel prepared in the step S2 and the sweet osmanthus flower prepared in the step S3 into a mixer in sequence, wherein the content of the green tea in each batch is 62.5%, the content of the dried orange peel is 16.7% and the content of the sweet osmanthus flower is 20.8%, starting the mixer, rotating the mixer at 750r/min, mixing for 10min, and pouring into a container for later use;
s5: bagging: and transferring the mixed liquid in the container in the step S4 to a bagging machine for bagging.
The Osmanthus fragrans pericarpium citri reticulatae green tea prepared by the method is added with Osmanthus fragrans, Osmanthus fragrans (Latin's name: Osmanthus fragrans (Thunb.) Lour, another name: Murraya paniculata), plants of Oleaceae, originally produced in eastern segment of Himalaya mountain in China, Indian, Nipol and Cambodia also have distribution, leaves of the plants are opposite, mostly in oval or oblong shapes, leaf surfaces are smooth, leathery texture is realized, and the edges of the leaves have sawteeth; the sweet osmanthus flowers bloom in autumn, the flower clusters grow on axilla, the corolla splits into basic milk which has milky white, yellow, orange red and other colors and is extremely aromatic, the kernel fruits are purple black after being mature, the sweet osmanthus flowers like warm, have strong stress resistance, are high temperature resistant and cold resistant, aromatic substances contained in the sweet osmanthus flowers have the effects of reducing phlegm and relieving cough, removing halitosis and refreshing, the sweet osmanthus flowers are beneficial to promoting the metabolism of organisms, thereby promoting the discharge of vivotoxin, reducing the generation of color spots and chloasma, achieving the effect of whitening the skin and maintaining the elasticity of the skin.
EXAMPLE III
A preparation method of sweet osmanthus and dried orange peel green tea comprises the following steps:
s1: green tea preparation:
picking: selecting summer tea tree tender leaves to ensure the freshness of the bud leaves, picking a newly-developed primary tip with one bud and one leaf or two buds and two leaves by adopting a manual collection mode, and picking;
secondly, the step of: spreading and airing: transferring the newly picked tea leaves in the step I into a spreading and airing room, uniformly spreading the tea leaves on a bamboo sieve, wherein the spreading thickness is 10cm, the indoor temperature is controlled at 25 ℃, and the spreading and airing time is 3 hours;
③: tea leaf fixation: pouring the tea leaves which are spread and aired in the step two into a roller fixation machine, keeping the temperature in the roller fixation machine at 70 ℃, performing fixation for 4min, taking out, standing and cooling for later use;
fourthly, the method comprises the following steps: rolling: pouring the tea leaves killed, kept stand and cooled in the third step into a rolling machine, rolling for 30min every 5kg, and taking out the rolled tea leaves for later use;
fifthly: and (3) drying: and (4) transferring the tea leaves kneaded in the step (iv) to a baking machine, pouring the tea leaves into a baking cage, uniformly spreading the tea leaves on the baking cage opening with a thicker center and a slightly thinner periphery by adopting a high-temperature spreading and quick drying method at the temperature of 85 ℃ and spreading 1.5kg of tea leaves in each cage, and putting the tea leaves on a furnace after spreading the tea leaves. Turning over once every 3.5min, keeping the hands at a position 5cm away from the spread leaves to feel warm, taking down the drying cage, placing on a bamboo cover to prevent the tea from falling into a stove to generate smoke smell and influence the quality of the tea, drying for 15min, keeping the tea slightly hard and touching the hands, and drying for 30min and then collecting in a collecting barrel for later use;
s2: preparing dried orange peel:
the method comprises the following steps: picking and washing fruits: selecting mature mandarin oranges growing in the best time period in one year on each citrus tree, pouring the mature mandarin oranges into a fruit and vegetable cleaning machine for cleaning for 25min after manual picking, and spreading the cleaned mandarin oranges in a dustpan for airing for 17min after the cleaned mandarin oranges are cleaned for the first time;
secondly, the step of: peeling: manually peeling the dried mandarin oranges by using a cutter, and adopting a traditional two-knife method, a traditional three-knife method or a combination of the two methods, wherein the peeled mandarin oranges are uniform and symmetrical, have large surface curling area, and are convenient for keeping the integrity of the mandarin oranges as much as possible in the later peeling and sun-curing processes;
③: drying in the shade and removing the skin: placing the orange peel after peeling in the step II in a cool and ventilated place for drying in the shade for 4.5 hours, effectively retaining the nutrient substances in the orange peel while slowly evaporating the moisture in the orange peel, timely peeling the dried orange peel after drying in the shade, and peeling the orange peel back into one piece;
fourthly, the method comprises the following steps: sun curing: transferring the dried skin turned back in the step III to the outdoor for sun-curing for 5 days and then collecting for later use;
fifthly: warehousing: pouring the orange peels sun-cured in the step IV into a stainless steel net cage, transferring to a warehouse for natural aging all the year round, and carrying out moisture protection on the orange peels in the stainless steel net cage in the warehouse every 2-5 months;
sixthly, the method comprises the following steps: tedding: after 5 months every year, the orange peels stored in the fifth step are taken out, the orange peels are turned over and dried in the two seasons of one year from 5 months to 11 months every year, the peels in the current year are taken out again, then turned over and dried for 5.5 hours a day, then put into a warehouse again, and the aging process is finished after the orange peels are naturally aged and repeated for 4 years;
seventh, the method comprises the following steps: pulp sweeping: repeating the whole process of the orange peels after aging in the step sixthly, and manually and lightly sweeping off the pulp on the orange peels by using a brush so as to achieve the purposes of removing impurities and rechecking the quality, and filling the orange peels into a collecting bag for later use after the pulp is swept;
s3: preparing sweet osmanthus:
the method comprises the following steps: picking: folding branches first and then picking flowers. Picking picked flowers and branches from outside to inside and from bottom to top, stacking the flowers and branches in a shade below the tree, wherein the thickness of the flowers and branches is within 10cm, and paving a thin film under the tree bottom for shaking flowers, so that the loss of flowers caused by branch folding is avoided;
secondly, the step of: removing impurities: pouring the picked sweet osmanthus into a dustpan for shaking, filtering impurities in the sweet osmanthus for the first time, such as shells, small stems, small insects and other impurities, manually carrying out secondary screening, and barreling the cleaned sweet osmanthus for later use;
③: drying: transferring the sweet osmanthus soaked in the step II to a drying room, wherein the drying room needs to ensure shade and ventilation, spreading the sweet osmanthus on a bamboo mat with the thickness of 2.5cm, and drying for 6 days;
fourthly, the method comprises the following steps: deactivating enzymes of the scented tea: flatly paving the dried osmanthus fragrans in a microwave water-removing machine, wherein the thickness of the flatly paved osmanthus fragrans is 3cm, the temperature is controlled at 70 ℃, water-removing is carried out for 7min, and the osmanthus fragrans are put into a barrel for standby after water-removing is finished;
s4: mixing: pouring the green tea prepared in the step S1, the dried orange peel prepared in the step S2 and the sweet osmanthus flower prepared in the step S3 into a mixer in sequence, starting the mixer, enabling the rotating speed of the mixer to be 600r/min, mixing for 8min, and pouring into a container for later use, wherein the green tea content in each batch is 63%, the dried orange peel content is 17% and the sweet osmanthus flower content is 20%;
s5: bagging: and transferring the mixed liquid in the container in the step S4 to a bagging machine for bagging.
The osmanthus fragrans pericarpium citri reticulatae green tea prepared by the method is subjected to microwave enzyme deactivation by adopting a microwave enzyme deactivation machine, the microwave enzyme deactivation machine utilizes the moisture of materials to form a steam environment, the oscillation action of high-frequency microwaves is added, the enzyme deactivation effect is good, the materials are bright in color, 10% of moisture is evaporated in the enzyme deactivation link, the subsequent drying cost is saved, the finished product is finished by microwave drying once after the enzyme deactivation is finished, the dryness of dried flowers is uniform, the color is bright, the nutritional ingredients of the materials are not damaged and changed completely, the sterilization function is realized, and the bacteria content of the osmanthus fragrans dried by microwave can completely reach the hygienic standard required by QS certification of foods.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A preparation method of sweet osmanthus and dried orange peel green tea is characterized by comprising the following steps: the method comprises the following steps:
s1: green tea preparation:
picking: selecting summer tea tree tender leaves to ensure the freshness of the bud leaves, picking a newly-developed primary tip with one bud and one leaf or two buds and two leaves by adopting a manual collection mode, and picking;
secondly, the step of: spreading and airing: transferring the newly picked tea leaves in the step I to a spreading and airing chamber, uniformly spreading the tea leaves on a bamboo sieve, wherein the spreading thickness is 8-12cm, the indoor temperature is controlled at 22-28 ℃, and the spreading and airing time is 2-3.5 hours;
③: tea leaf fixation: pouring the tea leaves after spreading and airing in the step II into a roller fixation machine, keeping the temperature in the roller fixation machine at 60-80 ℃, performing fixation for 3-5min, taking out, standing and cooling for later use;
fourthly, the method comprises the following steps: rolling: pouring the tea leaves killed, kept stand and cooled in the third step into a rolling machine, rolling for 20-40min every 3-8kg, and taking out the rolled tea leaves for later use;
fifthly: and (3) drying: and (4) transferring the tea leaves twisted in the step (iv) to a baking machine, pouring the tea leaves into a baking cage, uniformly spreading the tea leaves on the opening of the baking cage at the temperature of 80-90 ℃ by adopting a high-temperature spreading and quick drying method, spreading the tea leaves 1-2kg per cage, wherein the tea leaves are thicker in the center, slightly thinner at the periphery, and then putting the tea leaves on a furnace after spreading the tea leaves. Turning over once every 3-4min, keeping the hands at a position 4-6cm away from the spread leaves to feel hot, taking down the drying cage, placing on a bamboo cover to prevent the tea from falling into a stove, generating smoke smell and affecting the quality of the tea, drying for 10-20min, keeping the tea slightly hard and touching the hands, and drying for 25-40min and then collecting in a collecting barrel for later use;
s2: preparing dried orange peel:
the method comprises the following steps: picking and washing fruits: selecting mature mandarin oranges growing in the best time period in one year on each citrus tree, pouring the mature mandarin oranges into a fruit and vegetable cleaning machine for cleaning for 20-30min after manual picking, and spreading the cleaned mandarin oranges in a dustpan for airing for 15-20min after the cleaned mandarin oranges are cleaned for the first time;
secondly, the step of: peeling: manually peeling the dried mandarin oranges by using a cutter, and adopting a traditional two-knife method, a traditional three-knife method or a combination of the two methods, wherein the peeled mandarin oranges are uniform and symmetrical, have large surface curling area, and are convenient for keeping the integrity of the mandarin oranges as much as possible in the later peeling and sun-curing processes;
③: drying in the shade and removing the skin: placing the orange peels which are subjected to peeling in the step II in a cool and ventilated place for drying in the shade for 4-5 hours, so that moisture in the orange peels is slowly evaporated, meanwhile, nutrient substances in the orange peels are effectively reserved, timely peeling the dried orange peels which are subjected to drying in the shade, and peeling the orange peels back into one piece;
fourthly, the method comprises the following steps: sun curing: transferring the dried skin turned back in the step (III) to the outdoor for sun-curing for 3-7 days, and collecting for later use;
fifthly: warehousing: pouring the sun-cured orange peel in the step IV into a stainless steel net cage, transferring to a warehouse for natural aging all the year round, and carrying out moisture-proof protection on the orange peel in the stainless steel net cage in the warehouse every 2-5 months;
sixthly, the method comprises the following steps: tedding: after 5 months every year, the stored orange peels in the fifth step are taken out, the orange peels are turned over and dried in the two seasons of one year from 5 months to 11 months every year, the peels in the current year are taken out again, then turned over and dried for 5-6h a day, then put into a warehouse again, and the aging process is finished after the orange peels are naturally aged for 3-5 years;
seventh, the method comprises the following steps: pulp sweeping: repeating the whole process of the orange peels after the aging in the step (sixthly), and manually and lightly sweeping off the pulp on the orange peels by using a brush so as to achieve the purposes of removing impurities and rechecking the quality, and filling the orange peels into a collecting bag for later use after the pulp is swept;
s3: preparing sweet osmanthus:
the method comprises the following steps: picking: folding branches first and then picking flowers. Picking picked flowers and branches from outside to inside and from bottom to top, stacking the flowers and branches in a shade lower cold place with the thickness within 8-12cm, and paving a thin film under the tree bottom for shaking flowers, so that the loss of flowers caused by branch folding is avoided;
secondly, the step of: removing impurities: pouring the picked sweet osmanthus into a dustpan for shaking, filtering impurities in the sweet osmanthus for the first time, such as shells, small stems, small insects and other impurities, manually carrying out secondary screening, and barreling the cleaned sweet osmanthus for later use;
③: drying: transferring the osmanthus subjected to impurity removal in the second step to a drying room, wherein the drying room needs to ensure cool ventilation, spreading the osmanthus on a bamboo mat with the thickness of 2-3cm, and drying for 5-7 days;
fourthly, the method comprises the following steps: deactivating enzymes of the scented tea: flatly paving the dried osmanthus fragrans in the step III in a microwave enzyme deactivating machine, wherein the flatly paving thickness is 2-4cm, the temperature is controlled at 60-80 ℃, the enzyme deactivating is carried out for 5-8min, and the osmanthus fragrans are put into a barrel for standby after the enzyme deactivating is finished;
s4: mixing: pouring the prepared green tea in the step S1, the dried orange peel in the step S2 and the sweet osmanthus flower in the step S3 into a mixer in sequence, starting the mixer, wherein the green tea content, the dried orange peel content and the sweet osmanthus flower content are 60-65%, 15-17% and 18-23% respectively, the rotating speed of the mixer is 500-;
s5: bagging: and transferring the mixed liquid in the container in the step S4 to a bagging machine for bagging.
2. The preparation method of osmanthus fragrans and pericarpium citri reticulatae green tea according to claim 1, which is characterized in that: the roller fixation machine in the step S1 is a CY-700 stainless steel electromagnetic tea dryer, and the rolling machine in the step S1 is a 30-model electric tea rolling machine.
3. The preparation method of osmanthus fragrans and pericarpium citri reticulatae green tea according to claim 1, which is characterized in that: the model of the baking machine in the step S1 is a digital display drying machine with a high-temperature-resistant temperature controller of an intelligent baking cage antirust bamboo weaving electric baking cage, and the bamboo mat in the step S1 is a non-porous bamboo sieve with the diameter of 1.5 m.
4. The preparation method of osmanthus fragrans and pericarpium citri reticulatae green tea according to claim 1, which is characterized in that: the fruit and vegetable cleaning machine in the step S2 is a full-automatic rolling type fruit and vegetable cleaning machine, the stainless steel net cage in the step S2 is a 316L stainless steel net cage, and the space between the grids of the stainless steel net cage is 2 mm.
5. The preparation method of osmanthus fragrans and pericarpium citri reticulatae green tea according to claim 1, which is characterized in that: the tool model in the step S2 is a stainless steel fruit knife, the film in the step S3 is a PE transparent plastic film, and the dustpan model in the step S3 is a perforated dustpan with a diameter of 2 m.
6. The preparation method of osmanthus fragrans and pericarpium citri reticulatae green tea according to claim 1, which is characterized in that: the bamboo mat size in step S3 is 2.5 × 3m, the microwave water-removing machine type in step S3 is shandong xujia microwave water-removing machine, and the collecting barrel in step S1 is a 316L stainless steel barrel.
7. The preparation method of osmanthus fragrans and pericarpium citri reticulatae green tea according to claim 1, which is characterized in that: the collecting bag in step S2 is M-fold antiskid, waterproof, dampproof and breathable plastic particle packaging bag, the wooden tea bucket with a cover is used as the wooden barrel in step S3, and the boiler in step S4 is an automatic temperature control electric heating boiler.
8. The preparation method of osmanthus fragrans and pericarpium citri reticulatae green tea according to claim 1, which is characterized in that: the type of the bag filling machine in the step S5 is a full-automatic liquid high-speed filling and sealing machine, and the transfer in the steps S1-S5 adopts one or a combination of manual carrying, trailer transfer, automobile transportation and conveyor belts.
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