CN114128780A

CN114128780A - Dried orange peel Fu tea

Info

Publication number: CN114128780A
Application number: CN202111611773.XA
Authority: CN
Inventors: 赖溪云
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-12-27
Filing date: 2021-12-27
Publication date: 2022-03-04

Abstract

The invention provides dried orange peel Fu tea, and belongs to the technical field of tea. The dried orange peel Fu tea is prepared by mixing dried orange peel and Fu tea; the dried orange peel accounts for one seventh to one fourth of the total mass of the dried orange peel Fuzhuan tea; the poria cocos tea accounts for six to three quarters of the total mass of the pericarpium citri reticulatae poria cocos tea. The dried orange peel Fu tea provided by the invention has the health-care effect.

Description

Dried orange peel Fu tea

Technical Field

The invention relates to the technical field of tea, and particularly relates to dried orange peel Fu tea.

Background

The Fu tea is a tea product containing eurotium cristatum and produced by artificially regulating and controlling a flower growing technology. The Fuzhuan tea contains Fuzhuan tea element, so that the functions of reducing blood fat and blood pressure, losing weight and the like of the dark tea are improved, and the dark tea is popular among people. The dried orange peel (also named Guilao) has the effects of regulating qi, strengthening spleen, eliminating dampness and phlegm and has obvious dietary therapy and health care effects. How to produce a dried orange peel tea product with better health care effect than single health care effect and tea tasting function by utilizing the health care function of tea and the health care function of dried orange peel is an effort of technicians in the industry, and although some achievements are made at present, the purpose is not really achieved.

Disclosure of Invention

In view of the above, in order to solve the defects in the background art, the invention provides a dried orange peel Fu tea with a health-care function.

In order to achieve the purpose, the invention provides the following technical scheme:

a pericarpium Citri Tangerinae Fuzhuan tea is prepared from pericarpium Citri Tangerinae and Fuzhuan tea by blending method;

the pericarpium citri reticulatae accounts for one seventh to one fourth of the total mass of the pericarpium citri reticulatae Fu tea;

the poria cocos tea accounts for six to three quarters of the total mass of the pericarpium citri reticulatae poria cocos tea.

Preferably, the fu tea is fu tea made of black raw tea and golden flower.

Preferably, the preparation process of the dried orange peel comprises the following steps:

the orange peel is prepared by selecting tea branches of oranges picked in the lunar calendar in 10-12 months, naturally and repeatedly airing, then steaming and airing after airing, and aging in a dry warehouse for more than 3 years.

Preferably, the preparation process of the Fuzhuan tea comprises the following steps:

s1, mixing the raw tea: material is led according to the mixture ratio;

s2, stacking and screening;

s3, steaming pile fermentation: steaming, piling after the steaming is finished, and obtaining the Fu tea after the piling is finished.

Preferably, the steaming is in particular:

firstly, piling the piled semi-finished products in sections according to a balance transverse line, vertically digging the piled semi-finished products from top to bottom by using iron teeth, mixing the tea which is dug down, putting the mixed tea into a basket, weighing the tea and then heating the tea by a steam engine;

the pile fermentation specifically comprises the following steps:

and (4) after steaming is finished, stacking for 3-4 hours, wherein the stacking height is 2-3 meters.

Preferably, heat dissipation is performed when the stack temperature is high.

Compared with the prior art, the invention has the following beneficial effects:

the dried orange peel Fu tea provided by the invention has a health-care function, and specifically comprises the following components:

dried orange peel

The compendium of materia Medica records: its taste is pungent, bitter and warm. Pungent and bitter herbs can dispel and purge dryness, warm and harmonize all diseases, always take the action of regulating qi and drying dampness. Tangerine peel is the herb of qi system of two meridians, tonifying herbs are used together with tonifying herbs, releasing herbs are used together with releasing herbs, ascending herbs are used together with ascending herbs, and descending herbs are used together with descending herbs. Has the effects of eliminating dampness and phlegm, lowering adverse qi and relieving vomit. It can regulate qi, regulate middle energizer, resolve phlegm and dispel dampness, and is commonly indicated for fullness in chest and epigastrium, poor appetite, vomiting and diarrhea, cough and profuse sputum. The pericarpium Citri Tangerinae also can improve chest distress and make mood comfortable.

The research team of the Tongshan province starts from 2015, the public number searches for the pericarpium citri reticulatae from Xinhui to conduct the health care effect research of the pericarpium citri reticulatae from Xinhui, and the animal experiment research result lasting for more than 2 years shows that: the Xinhui dried orange peel can effectively prevent and relieve lung inflammation caused by harmful gas in air pollution, and has a certain protective effect on rupture of alveolar septum, small airway remodeling, high mucus secretion and the like.

Fu tea

1. Promoting digestion and reducing weight. Caffeine, vitamins, amino acids, phospholipids and the like in the Fuzhuan tea are beneficial to human body digestion and regulate fat metabolism, and the stimulation effect of the caffeine can improve the secretion of gastric juice, so that the appetite is promoted, and the digestion is facilitated. The lipolytic enzyme in the Fuzhuan tea is higher than that of any other tea, and has extremely strong functions of removing greasiness, helping digestion and the like. This is also why the meat nationality prefers this tea in particular.

2. The diuretic effect is: the obvious diuretic effect of the Fuzhuan tea is realized by promoting the filtering rate of water in urine by kidneys. The bladder-stimulating action of caffeine also assists in diuresis, while theophylline induces a pronounced diuretic action by dilating renal microvasculature and inhibiting the reabsorption of renal tubule water. Promoting urination, relieving hangover, and removing toxic effect of alcohol.

3. The effect of enhancing the capillary vessels:

when the human body is excessively fatty and has excessive appetite, the permeability of capillary vessels is increased, the brittleness is also increased, and the rupture and bleeding of the capillary vessels are easily caused, while the Fuzhuan tea contains 8-10% of tea polyphenol, so that the toughness of the capillary vessels can be enhanced and the rupture of the capillary vessels can be prevented after long-term drinking, which is particularly important for consumers taking beef and mutton, milk and ghee as staple food.

4. Stomach nourishing and invigorating function: in the production place of the Fuzhuan tea, residents have a habit of storing a plurality of Fuzhuan bricks, and the stored Fuzhuan bricks can be used when abdominal pain or dysentery occurs.

5. Eurotium cristatum (commonly known as golden flower) in the Fuzhuan tea has the property of overlord fungus, and the elimination of harmful bacteria is the only dominant microbial flora in the Fuzhuan tea.

6. Fuzhuan tea combines catechin and theanine through biochemical power (microbial action) to form 8 new substances, namely dark green tea extract, which is a unique substance different from black tea and green tea.

7. The Fuzhuan tea can obviously reduce the blood fat level of the biological diabetes mellitus fasting blood sugar water and high fat food by regulating the glycolipid metabolism mechanism. The black tea can reduce blood sugar and blood fat.

8. The Fu tea can effectively repair alcoholic fatty liver.

9. The Fuzhuan tea can effectively improve the structure of gastrointestinal microbial colonies.

10. The Fu tea polysaccharide is more beneficial to the absorption of the human body and improves the sugar metabolism mechanism of the human body.

11. The Fuzhuan tea polysaccharide can pass through the digestive system without being decomposed, and can safely reach the large intestine to be absorbed and utilized

The two raw materials are combined to form the tangerine peel-Fu tea, so that the efficacy of the two raw materials is improved.

Detailed Description

The invention provides dried orange peel Fu tea, which is formed by mixing dried orange peel and Fu tea;

In the present invention, the fu tea is fu tea prepared by fermenting raw dark green tea into golden flower, and preferably fu tea or fu brick prepared by fermenting raw dark green tea in anhua of Hunan and various production places in China (eurotium cristatum) (hereinafter referred to as fu tea):

fuzhuan tea, also named jing brick, Fucha, Fuzhuan tea, Feng tea, Fu tea, etc. In the later period of Kangxi in Qing dynasty (the lower leaves of the seventeen century), Shanxi and Gansu traders in Hunan Anhua, buy black raw tea, and build and make a golden flower brick in Shanxi Jingyang, which is called Fu brick. Fuzhuan tea can only grow flowers in summer in the past, so the Fuzhuan tea is called Fuzhuan tea. Because the fragrance and the taste of the brick are similar to those of glabrous greenbrier rhizome, the brick is named as Fu brick. Also called as "Fuzhuan" because of its health-care function. The processing procedure of the Fuzhuan tea comprises the steps of mixing raw tea, stacking and screening, steaming, stacking and fermenting, radiating, conveying tea and feeding, weighing tea and steaming, boxing and compressing, cooling and shaping, checking brick wrapping, drying and raising, packaging finished products and the like. The dried hairy flower is a key working procedure, a series of physical and chemical changes in the tea are promoted through the action of microorganisms and hydrothermal action in the dried hairy flower and the action of a small amount of endogenous enzyme, the grass smell and the coarse astringent taste of the tea are removed, the tea taste is more mellow, a unique fragrance 'fungus flower fragrance' and a smell similar to that of the traditional Chinese medicine poria cocos are formed, and the special quality characteristic different from other tea is endowed.

When the Fuzhuan tea is brewed and drunk, the Fuzhuan tea is required to have red and not turbid soup, clear and not coarse fragrance, thick and not astringent taste, strong mouth feel and brewing resistance, and particularly requires golden flowers in bricks to be flourishing generally, large particles, golden yellow and bright colors and dry and fragrant smell. The 'golden flower' is named as eurotium cristatum, is a beneficial bacterium, belongs to ascomycete, aspergillus family, aspergillus, and has the growth temperature of 15-34 ℃, the relative humidity of 65-85%, the most suitable temperature of 26-28 ℃, the relative humidity of 80% and golden yellow granules, namely the sporangium of the bacterium. The golden flower absorbs available matrix from the tea leaves, carries out metabolic transformation to meet the growth and development requirements of the golden flower, generates various extracellular enzymes (such as polyphenol oxidase, pectinase, cellulase and protease … …) as effective biochemical power to catalyze various related substances in the tea leaves to carry out oxidation, polymerization, degradation and transformation, completes the substance transformation of the unique color, aroma and taste quality of the Fuzhuan tea, forms a series of functional components beneficial to a human body, and contains rich various nutrients beneficial to the human body, so the more the golden flower is flourishing, the better the tea quality is. The Xinjiang Uygur people love Fuzhuan tea, and the number of the golden flowers is taken as a unique mark for checking the quality of the brick tea.

In the invention, the preparation process of the dried orange peel comprises the following steps:

the orange peel is prepared by selecting tea branches of oranges picked in the lunar calendar in 10-12 months, naturally and repeatedly airing, then steaming and airing after airing, and aging in a dry bin for more than 3 years; the hair-cutting mask is in a neat and regular 3-petal shape, the tip parts are connected, the splinters are rolled back outwards, the inner surface of the mask is exposed to light yellow, annular oil spots are arranged on the inner surface of the mask, the surface of the mask is brownish yellow, the color of the mask is brownish red, the mask is wrinkled, a plurality of concave oil spots are arranged, the mask is light in weight, easy to break, fragrant and thick, slightly pungent in taste, sweet and slightly bitter. Directly soaking with boiling water, the soup color is golden and bright, the orange fragrance is full, the taste is pure and mild, the taste is fresh and sweet, the taste is smooth, the raw materials are made into threads and blocks by steaming, shredding, cutting, physical crushing and other methods.

In the invention, the preparation process of the Fu tea comprises the following steps:

s1, mixing the raw tea: material is led according to the mixture ratio;

s2, stacking, screening and screening, wherein before screening, the raw tea is taken according to the formula proportion, and the moisture is tested in the field, so that a basis is provided for calculating the actual dosage;

s3, steaming pile fermentation: is a special process in the pressing of the Fuzhuan brick. Firstly, the complex physical and chemical changes are promoted by the comprehensive action of damp and heat, the defect of holding and stacking wet blanks is overcome, and the green foreign flavor is eliminated; secondly, harmful mould brought or bred by long-time storage of the raw tea is removed at high temperature, beneficial bacteria are promoted to eliminate the interference of other bacteria under proper conditions, the growth and the breeding of the yellow mould are promoted, and the steaming pile fermentation is carried out through the following processes:

(1) steaming, namely, firstly, piling the piled semi-finished products in a segmented manner according to a balance transverse line, vertically digging the piled semi-finished products from top to bottom by using iron teeth, mixing the tea which is dug down, filling the tea into a basket, and heating the tea in a steamer after weighing.

(2) Pile fermentation is carried out after steaming, the pile height is 2-3 m, the pile is conical due to natural falling of tea, and the pile time is generally 3-4 hours and not less than 2 hours. The moderate standard is that the green smell disappears and the color changes from yellow green to yellow brown. According to the difference of seasons and air temperature, the quantity, height and time of the pile should be properly controlled. If the pile temperature is too high, ventilation measures such as pile rotating and ditch pumping are adopted to ensure that the piled semi-finished product tea meets the quality requirement, and the tuckahoe tea is obtained after pile fermentation.

In the invention, when the stack temperature is high, heat dissipation is carried out, and the temperature of the stacked semi-finished product leaves is as high as 75-88 ℃. If the stacking time is too short, the color and taste can not meet the requirements, otherwise, if the stacking time is too long, "aging" cakes and lumps are formed, the color and luster become dark and uncovered or black brown, the color and taste are reduced, the "blooming" is influenced, and even the "aging" can not "bloom", so when the stacking time is long or the stacking temperature is high, the heat dissipation is needed to reduce the temperature of the tea pile. Digging up the piled tea blanks layer by layer, and lowering the height of the piled tea blanks to be generally not more than 1.5 m. After heat dissipation, the temperature of the tea blank is reduced, generally to 45-58 ℃. If the stacking time needs to be prolonged for special reasons, heat dissipation needs to be carried out once again to fully shake out the lumps and stir the tea blank with uneven dryness and wetness so as to promote the whole tea pile to be cold, hot, dry and wet evenly.

The technical solution of the present invention will be described in detail with reference to specific examples.

Table 1 raw material ratios and settings of process parameters for the examples.

In table 1, both the tangerine peel and the Fu tea are used in the amount of the tangerine peel and the Fu tea.

Claims

1. A tangerine peel Fu tea is characterized by comprising tangerine peel and Fu tea by a blending method;

2. The pericarpium citri reticulatae Fu tea of claim 1, wherein the Fu tea is prepared from black raw tea and golden flower.

3. The pericarpium citri reticulatae Fu tea according to claim 1, wherein the preparation process of the pericarpium citri reticulatae comprises the following steps:

4. The pericarpium citri reticulatae Fu tea of claim 1, wherein the preparation process of the Fu tea comprises the following steps:

s1, mixing the raw tea: material is led according to the mixture ratio;

s2, stacking and screening;

5. The pericarpium citri reticulatae Fu tea according to claim 4, wherein the steaming is specifically:

the pile fermentation specifically comprises the following steps:

6. The pericarpium Citri Reticulatae Fu tea of claim 5, wherein heat dissipation is performed when the temperature of the pile is high.