CN113951343A - Dried orange peel Pu' er tea and preparation and brewing method thereof - Google Patents
Dried orange peel Pu' er tea and preparation and brewing method thereof Download PDFInfo
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- CN113951343A CN113951343A CN202111207736.2A CN202111207736A CN113951343A CN 113951343 A CN113951343 A CN 113951343A CN 202111207736 A CN202111207736 A CN 202111207736A CN 113951343 A CN113951343 A CN 113951343A
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- tea
- orange peel
- dried orange
- pericarpium citri
- eurotium cristatum
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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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- 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
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
Abstract
The invention discloses dried orange peel puer tea and a preparation method and a brewing method thereof, and relates to the technical field of tea processing. The invention provides a preparation method of dried orange peel Pu' er tea, which comprises the following steps: (1) sterilizing pericarpium Citri Tangerinae at 125 deg.C under 120-; (2) sterilizing Pu' er tea at 105-; (3) and (3) uniformly mixing the eurotium cristatum fermented type pericarpium citri reticulatae sample prepared in the step (1) and the eurotium cristatum fermented type Pu 'er tea sample prepared in the step (2) to obtain the pericarpium citri reticulatae Pu' er tea.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to dried orange peel puer tea and a preparation method and a brewing method thereof.
Background
The dried tangerine peel is mature dried pericarp of citrus in Rutaceae, is a plant raw material with homology of medicine and food, and is widely applied due to the health effects of regulating qi, tonifying spleen, relieving cough and stopping phlegm and the like. The Pu' er tea is prepared from Yunnan big-leaf sun-dried green tea through a special processing procedure, and is widely popular with consumers due to unique flavor and rich nutritional ingredients. The dried orange peel puer tea prepared by mixing the dried orange peel and the puer tea not only integrates the unique fruit fragrance of the dried orange peel and the strong and mellow tea fragrance of the puer, but also has the health effects of the dried orange peel and the puer, and is more popular with consumers. The preparation method mainly comprises two methods, one method is to shear old dried orange peel, mix the crushed dried orange peel with Pu ' er tea and then press the mixture into a required shape, the processing method is simple in process, but only the dried orange peel is mixed with the Pu ' er tea, the dried orange peel and the Pu ' er tea are not fermented, the taste and the fragrance are poor, and a better medicinal value cannot be obtained; another method is to shred the dried orange peel and mix the shredded orange peel with Pu' er tea, the mixture is pressed and formed after softening, and then the dried orange peel is dried and stored for 2 to 5 months for natural fermentation.
Eurotium cristatum, also called Aspergillus guanuis, belongs to a fungus of Eurotium of Tricholomataceae of Eurycolatoles, the color and luster of the encysted shell of the Eurotium cristatum is golden yellow, commonly called as golden flower, and the Eurotium cristatum is mainly present in the traditional Chinese fermented tea Fuzhuan tea.
The preparation method of the Xinhui dried orange peel Pu' er tea with the publication number of CN101283713A comprises the following steps: the method specifically comprises the following steps: (1) selecting fruits: selecting mature citrus reticulata fruits produced in the Xinhui of Guangdong province; (2) removing pulp, drying peel in the sun, storing for 2-5 months, softening peel, shredding (3), and mixing peel with Pu' er tea; (4) mixing the peel and Pu' er tea, stirring uniformly, and pressing for molding; (5) drying and storing for 2-5 months for primary fermentation; (6) humidifying; (7) naturally drying; (8) storing and naturally fermenting. The orange peel and the Pu 'er tea are combined together and fully fermented to prepare the orange peel Pu' er tea, but the method has the advantages of complex process, relatively long time consumption, more mixed bacteria, poor flavor and large quality stability fluctuation.
Disclosure of Invention
Based on the above, the invention aims to overcome the defects of the prior art and provide the dried orange peel puer tea which is rich in nutrient substances and aroma components, easy to absorb the components, good in taste, high in product stability and easy for industrial production.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a preparation method of dried orange peel Pu' er tea comprises the following steps:
(1) sterilizing pericarpium Citri Tangerinae at 125 deg.C under 120-;
(2) sterilizing Pu' er tea at 105-;
(3) and (3) uniformly mixing the eurotium cristatum fermented type pericarpium citri reticulatae sample prepared in the step (1) and the eurotium cristatum fermented type Pu 'er tea sample prepared in the step (2) to obtain the pericarpium citri reticulatae Pu' er tea.
The invention provides a preparation method of pericarpium citri reticulatae Pu ' er tea, which is characterized in that the pericarpium citri reticulatae and the Pu ' er tea are respectively fermented by eurotium cristatum, so that the mouthfeel of the pericarpium citri reticulatae and the Pu ' er tea is further optimized, the fermentation efficiency of the pericarpium citri reticulatae and the Pu ' er tea is improved, and a foundation is laid for high-value development of agricultural products such as industrial production of the pericarpium citri reticulatae Pu ' er tea.
Preferably, in the step (1) and the step (2), the cooling temperature is 25-35 ℃.
Preferably, in the step (1), the moisture content of the dried orange peel is 84-86%, and in the step (2), the moisture content of the Pu' er tea is 79-81%. The moisture content of the dried orange peel and the Pu ' er tea plays an important role in the finally prepared dried orange peel Pu ' er tea, and within the moisture content range, the prepared dried orange peel Pu ' er tea is rich in nutrient substances and aroma components, easy to absorb the components, good in taste and high in product stability.
Preferably, in the step (1), the moisture content of the dried orange peel is 85%, and in the step (2), the moisture content of the Pu' er tea is 80%. The applicant finds in the practical test process that under the specific selection condition, the moisture content of the dried orange peel and the Pu' er tea is optimal in the aspects of taste, aroma and stability.
Preferably, in the step (3), the weight ratio of the eurotium cristatum fermented type dried orange peel sample to the eurotium cristatum fermented type Pu' er tea sample is as follows: eurotium cristatum fermentation type dried orange peel samples: the ratio of eurotium cristatum fermentation type Pu' er tea samples is 1-3: 3-7. Through a large number of experimental researches, the applicant finds that the weight ratio of the eurotium cristatum fermentation type pericarpium citri reticulatae sample to the eurotium cristatum fermentation type Pu 'er tea sample has great influence on the taste, aroma and stability of the pericarpium citri reticulatae Pu' er tea, and the taste, aroma and stability are better within the weight ratio range.
Preferably, in the step (3), the weight ratio of the eurotium cristatum fermented type dried orange peel sample to the eurotium cristatum fermented type Pu' er tea sample is as follows: eurotium cristatum fermentation type dried orange peel samples: the ratio of eurotium cristatum fermentation type Pu' er tea samples is 2: 7. Through a large number of experimental researches, the applicant finds that the taste, the aroma and the stability are optimal within the specific weight ratio range.
In addition, the invention provides the dried orange peel puer tea prepared by the preparation method of the dried orange peel puer tea.
Further, the invention provides a brewing method of the dried orange peel puer tea, which comprises the following steps: mixing pericarpium Citri Tangerinae Pu 'er tea with water to obtain pericarpium Citri Tangerinae Pu' er tea soup; wherein, the weight ratio of the dried orange peel Pu' er tea to the water is as follows: dried orange peel Pu' er tea: water 1: 40-60. When the tea is brewed, the final taste is also influenced by the weight ratio of the dried orange peel Pu' er tea to the water, and the taste, the aroma and the stability are better within the specific weight ratio range.
Preferably, the weight ratio of the dried orange peel puer tea to the water is as follows: dried orange peel Pu' er tea: water 1: 40. When brewing, the taste, aroma and stability are optimal within the specific weight ratio range.
Compared with the prior art, the invention has the beneficial effects that: the invention provides dried orange peel puer tea and a preparation and brewing method thereof, the dried orange peel and the puer tea which are fermented by eurotium cristatum (commonly called eurotium cristatum) are used as raw materials, nutrient substances and aroma components in the fermented raw materials are richer, the components are easier to absorb, the beverage prepared from the fermented dried orange peel and the puer tea has better taste and high product stability, and is easier for industrial production.
Drawings
FIG. 1 is a total ion current chromatogram of citrus peel (control sample) before fermentation;
FIG. 2 is a chromatogram of total ion current of Eurotium cristatum fermented pericarpium Citri Tangerinae.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to the accompanying drawings and specific embodiments. In the examples, the experimental methods used were all conventional methods unless otherwise specified, and the materials, reagents and the like used were commercially available without otherwise specified.
Examples 1 to 9 and comparative examples 1 to 2
The preparation method of the dried orange peel puer tea in the embodiments 1-5 and the comparative examples 1-2 comprises the following steps:
(1) sterilizing pericarpium Citri Tangerinae with moisture of 85% at 121 deg.C, cooling, inoculating Eurotium cristatum, culturing at 30 deg.C for 14 days, and drying to obtain Eurotium cristatum fermented pericarpium Citri Tangerinae sample;
(2) sterilizing Pu 'er tea at 110 deg.C, cooling, inoculating Eurotium cristatum, culturing at 25 deg.C for 14 days, and drying to obtain Eurotium cristatum fermented Pu' er tea sample;
(3) uniformly mixing the eurotium cristatum fermented pericarpium citri reticulatae sample prepared in the step (1) and the eurotium cristatum fermented Pu 'er tea sample prepared in the step (2) to obtain pericarpium citri reticulatae Pu' er tea;
the dried orange peel puer tea prepared by the preparation method is uniformly mixed with water to obtain dried orange peel puer tea soup, and the preparation method of the dried orange peel puer tea of the embodiments 1 to 9 and the comparative examples 1 to 2 is provided, wherein the related specific parameters are shown in table 1:
TABLE 1
Effect verification 1
The sensory evaluation members were invited to conduct sensory evaluation of the tea soups prepared in examples and comparative examples, the evaluation table is shown in table 2, and the sensory evaluation results are shown in table 3:
TABLE 2
TABLE 3
| Sensory evaluation | |
| Example 1 | 84 |
| Example 2 | 86 |
| Example 3 | 88 |
| Example 4 | 83 |
| Example 5 | 85 |
| Example 6 | 92 |
| Example 7 | 81 |
| Example 8 | 82 |
| Example 9 | 84 |
| Comparative example 1 | 60 |
| Comparative example 2 | 55 |
Effect verification 2 aroma component and basic biochemical index detection
The test process comprises the following steps: detecting a control sample (dried orange peel before fermentation) and the eurotium cristatum fermented dried orange peel prepared in the step (1) in the example 6 by using a gas chromatograph-mass spectrometer;
the Eurotium cristatum fermented Pu 'er tea obtained in the step (2) in the embodiment 6 and a control sample (Pu' er tea before fermentation) are respectively detected for biochemical components (water extract content, total tea polyphenol content, total free amino acid content, tea pigment content, catechin and alkaloid monomer content);
wherein, the water content refers to a GB 5009.3-2016 direct drying method, the water extract content refers to a GB/T8305-2013 full-quantity method for determination, the total amount of the tea polyphenol refers to a GB/T8313-2008 ferrous tartrate method for determination, the total amount of the free amino acid refers to a GB/T8314-2013 ninhydrin colorimetric method for determination, and the tea pigment content is determined by adopting a colorimetric system analysis method;
and (3) test results: as shown in fig. 1, fig. 2 and table 4;
TABLE 4
| Content (%) | Water extract | Tea polyphenols | Amino acids | Theaflavins | Thearubigin | Theabrownin |
| Reference Pu' er tea | 44.41 | 28.55 | 1.52 | 0.21 | 0.8 | 2.93 |
| Fermented Pu' er tea | 42.01 | 22.18 | 1.15 | 0.09 | 2.49 | 4.82 |
As can be seen from fig. 1, fig. 2 and table 4, the detection by the mass spectrometer revealed 117 aroma components of the citrus peel before fermentation (control sample), and the detection by the eurotium cristatum fermentation type citrus peel revealed 125 aroma components including aldehydes, alcohols, ketones, esters, ethers, olefins, alkanes, aromatics, heterocycles, phenols, oxynitrides, organic acids, and the like. The composition and relative content of aroma substances of the control sample and the fermentation sample are obviously different, and some aroma substances such as acetophenone, terpineol, elemene, eudesmol, longifolene and the like are newly generated in the fermentation sample. From the aroma component results, the dried orange peel fermented by the eurotium cristatum has richer aroma components compared with the dried orange peel before fermentation.
Compared with the water extract of a control group, the water extract of the fermented Pu' er tea has different reductions in the contents of biochemical components such as tea polyphenol, amino acid and the like, wherein the reduction in the content of the tea polyphenol can effectively reduce the bitter taste of tea soup, so that the taste of the tea is mellow. The tea pigment inoculated with eurotium cristatum is increased and decreased, theaflavin is decreased, the contents of thearubigin and theabrown are increased, the theaflavin and thearubigin are easy to be converted into theabrown, and the chemical property of the theabrown is more stable. Therefore, the quality of the Pu' er tea can be improved to a certain extent by the fermentation of the eurotium cristatum.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (9)
1. A preparation method of dried orange peel Pu' er tea is characterized by comprising the following steps:
(1) sterilizing pericarpium Citri Tangerinae at 125 deg.C under 120-;
(2) sterilizing Pu' er tea at 105-;
(3) and (3) uniformly mixing the eurotium cristatum fermented type pericarpium citri reticulatae sample prepared in the step (1) and the eurotium cristatum fermented type Pu 'er tea sample prepared in the step (2) to obtain the pericarpium citri reticulatae Pu' er tea.
2. The method for preparing the dried orange peel puer tea according to claim 1, wherein the cooling temperature in the steps (1) and (2) is 25-35 ℃.
3. The method for preparing the dried orange peel puer tea according to claim 1, wherein in the step (1), the moisture content of the dried orange peel is 84-86%, and in the step (2), the moisture content of the puer tea is 79-81%.
4. The method for preparing the dried orange peel puer tea according to claim 3, wherein the moisture content of the dried orange peel in the step (1) is 85%, and the moisture content of the puer tea in the step (2) is 80%.
5. The method for preparing the dried orange peel puer tea according to claim 1, wherein in the step (3), the weight ratio of the eurotium cristatum fermented dried orange peel sample to the eurotium cristatum fermented puer tea sample is as follows: eurotium cristatum fermentation type dried orange peel samples: the ratio of eurotium cristatum fermentation type Pu' er tea samples is 1-3: 3-7.
6. The method for preparing the dried orange peel puer tea according to claim 5, wherein in the step (3), the weight ratio of the eurotium cristatum fermented dried orange peel sample to the eurotium cristatum fermented puer tea sample is as follows: eurotium cristatum fermentation type dried orange peel samples: the ratio of eurotium cristatum fermentation type Pu' er tea samples is 2: 7.
7. A dried orange peel puer tea prepared by the preparation method of the dried orange peel puer tea according to any one of claims 1 to 6.
8. The pericarpium citri reticulatae puer tea of claim 7, wherein the brewing method of the pericarpium citri reticulatae puer tea is as follows: mixing pericarpium Citri Tangerinae Pu 'er tea with water to obtain pericarpium Citri Tangerinae Pu' er tea soup;
wherein, the weight ratio of the dried orange peel Pu' er tea to the water is as follows: dried orange peel Pu' er tea: water 1: 40-60.
9. The pericarpium citri reticulatae puer tea according to claim 8, wherein the weight ratio of the pericarpium citri reticulatae puer tea to the water is as follows: dried orange peel Pu' er tea: water 1: 40.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746756A (en) * | 2016-02-23 | 2016-07-13 | 中国科学院微生物研究所 | Method of producing Fu tea from artificial fermentation tea leaves and bacterial strain |
| CN106359670A (en) * | 2016-08-31 | 2017-02-01 | 湖南省白沙溪茶厂股份有限公司 | Tangerine peel brick tea and preparation method thereof |
| CN107087693A (en) * | 2017-05-24 | 2017-08-25 | 西双版纳同庆号茶业股份有限公司 | Preparation method of dried orange peel Pu' er tea |
| CN108323602A (en) * | 2018-04-03 | 2018-07-27 | 广东科贸职业学院 | The preparation method and the Pu'er golden flower Mulberry-leaf Tea of the Pu'er golden flower Mulberry-leaf Tea |
| CN111011551A (en) * | 2020-01-08 | 2020-04-17 | 云南农业大学 | Pu' er tea cooked tea and preparation method thereof |
| CN111034822A (en) * | 2019-12-31 | 2020-04-21 | 开封大宋官茶业有限公司 | Preparation method of Pu' er Fu tea |
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- 2021-10-15 CN CN202111207736.2A patent/CN113951343A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105746756A (en) * | 2016-02-23 | 2016-07-13 | 中国科学院微生物研究所 | Method of producing Fu tea from artificial fermentation tea leaves and bacterial strain |
| CN106359670A (en) * | 2016-08-31 | 2017-02-01 | 湖南省白沙溪茶厂股份有限公司 | Tangerine peel brick tea and preparation method thereof |
| CN107087693A (en) * | 2017-05-24 | 2017-08-25 | 西双版纳同庆号茶业股份有限公司 | Preparation method of dried orange peel Pu' er tea |
| CN108323602A (en) * | 2018-04-03 | 2018-07-27 | 广东科贸职业学院 | The preparation method and the Pu'er golden flower Mulberry-leaf Tea of the Pu'er golden flower Mulberry-leaf Tea |
| CN111034822A (en) * | 2019-12-31 | 2020-04-21 | 开封大宋官茶业有限公司 | Preparation method of Pu' er Fu tea |
| CN111011551A (en) * | 2020-01-08 | 2020-04-17 | 云南农业大学 | Pu' er tea cooked tea and preparation method thereof |
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