CN114468092A - Dried orange peel and forsythia suspensa black tea and preparation process thereof - Google Patents
Dried orange peel and forsythia suspensa black tea and preparation process thereof Download PDFInfo
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- CN114468092A CN114468092A CN202210041395.4A CN202210041395A CN114468092A CN 114468092 A CN114468092 A CN 114468092A CN 202210041395 A CN202210041395 A CN 202210041395A CN 114468092 A CN114468092 A CN 114468092A
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- forsythia suspense
- preparation process
- leaves
- tea
- forsythia
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 17
- 235000020279 black tea Nutrition 0.000 title claims abstract description 17
- 241000576429 Forsythia suspensa Species 0.000 title description 4
- 241000555712 Forsythia Species 0.000 claims abstract description 68
- 235000013616 tea Nutrition 0.000 claims abstract description 31
- 238000005096 rolling process Methods 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000012216 screening Methods 0.000 claims abstract description 12
- 238000000926 separation method Methods 0.000 claims abstract description 11
- 239000003205 fragrance Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000005485 electric heating Methods 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 241000675108 Citrus tangerina Species 0.000 claims 6
- 241001672694 Citrus reticulata Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241001573881 Corolla Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000207834 Oleaceae Species 0.000 description 1
- 241000208422 Rhododendron Species 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 210000001099 axilla Anatomy 0.000 description 1
- 210000003323 beak Anatomy 0.000 description 1
- 235000020341 brewed tea Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a dried orange peel and forsythia suspense black tea and a preparation process thereof, wherein the preparation process comprises the following steps: the method comprises the following steps: picking forsythia suspense leaves; picking fresh forsythia suspense leaves; step two: primary selection; step three: spreading for cooling; step four: rolling; step five: deblocking; putting the rolled tea leaves into a deblocking machine for scattering; step six: fermenting; step seven: drying; step eight: fine selection; screening, grading and classifying the forsythia suspense tea, and picking out impurities; step nine: fragrance is extracted; step ten: subpackaging; bagging forsythia suspense tea and dried orange peel according to the proportion of 9.7:0.3, primarily screening picked forsythia suspense leaves by adopting a wind separation and mesh selection mode in the second step, and using sunlight, electric heating or natural withering to ensure that the fresh forsythia suspense leaves lose 30% of water.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to dried orange peel and forsythia suspense black tea and a preparation process thereof.
Background
Forsythia suspensa (Latin name: Forsythia subspensa): is deciduous shrub of Forsythia of Oleaceae of Rhododendron of dicotyledonae. The forsythia suspense leaves bloom first in early spring, the fragrance of the blooming flower is light and bright, the full branches are golden and gorgeous, the forsythia suspense is excellent flower-viewing shrubs in early spring, the plant height can reach 3 meters, the branches and the trunks grow, the small branches are yellow, the forsythia suspense arch is shaped like an arch, and the forsythia suspense hollow. Folio, unilobal or trifoliate, oval or ovoid, with toothed edges. The corolla is yellow, and 1-3 flowers grow in the axilla of the leaf; the fruit egg is spherical, oval or oblong, the shape of the end beak is gradually tapered, and the surface is provided with skin holes; the fruit stalks are 0.7-1.5 cm long. The flowering period is 3-4 months, and the fruit period is 7-9 months;
dried orange peel, name of traditional Chinese medicine. Is dried mature pericarp of Citrus reticulata Blanco of Rutaceae and its cultivar. The medicinal materials are classified into pericarpium citri reticulatae and pericarpium citri reticulatae. Picking mature fruit, peeling peel, and drying in the sun or at low temperature.
At present, the preparation process of the tangerine peel and forsythia suspense leaf tea is complex, and the prepared tangerine peel and forsythia suspense leaf tea is poor in quality and not beneficial to popularization and application.
Disclosure of Invention
The invention aims to provide dried orange peel and forsythia suspensa black tea and a preparation process thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a dried orange peel and forsythia suspense black tea and a preparation process thereof, wherein the preparation process comprises the following steps:
the method comprises the following steps: picking forsythia suspense leaves;
picking fresh forsythia suspense leaves;
step two: primary selection;
step three: spreading for cooling;
step four: rolling;
step five: deblocking;
putting the rolled tea leaves into a deblocking machine for scattering;
step six: fermenting;
step seven: drying;
step eight: fine selection;
screening, grading and classifying the forsythia suspense tea, and picking out impurities;
step nine: fragrance is extracted;
step ten: subpackaging;
bagging according to the ratio of 9.7:0.3 of forsythia suspense tea to dried orange peel.
As a still further scheme of the invention: and in the second step, the picked forsythia suspense leaves are preliminarily screened by adopting a wind separation and mesh selection mode.
As a still further scheme of the invention: in the third step, the fresh forsythia suspense leaves lose 30% of water by adopting sunlight, electric heating or natural withering.
As a still further scheme of the invention: and in the fourth step, the withered forsythia suspense leaves are put into a rolling machine, the rotating speed per minute is 700-.
As a still further scheme of the invention: in the sixth step, the fermentation temperature is 33-35 ℃, the humidity is 90-95%, and the time is 3-5 hours.
As a still further scheme of the invention: in the seventh step, the drying temperature is 105-110 ℃, and the drying time is 90-120 min.
As a still further scheme of the invention: in the step nine, the temperature of the aroma extracting machine is 80-90 ℃, and the time is 120-150 min.
Compared with the prior art, the invention has the beneficial effects that:
the preparation process is simple and easy to operate, and the prepared dried orange peel and forsythia suspense leaf tea is good in quality, sweet and pure in fragrance, clear in color and luster of brewed tea, durable in brewing, capable of clearing heat and reducing internal heat, extremely high in drinking value and suitable for wide popularization and application.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.
In the embodiment of the invention, the preparation process of the tangerine peel and forsythia suspense black tea comprises the following steps:
the preparation process comprises the following steps:
the method comprises the following steps: picking forsythia suspense leaves;
picking fresh forsythia suspense leaves;
step two: primary selection;
primarily screening the picked forsythia suspense leaves by using a wind separation and mesh separation mode, and removing dead leaves and leaf stalks;
step three: spreading for cooling;
the fresh forsythia suspense leaves lose about 30 percent of water by adopting sunlight, electric heating or natural withering;
step four: rolling;
putting the withered forsythia suspense leaves into a rolling machine, wherein the rotation speed is 700 and 900 revolutions per minute, and the rolling time is 50-70 min, so that the natural overflow of leaf juice is proper, and the tea leaves are rolled and primarily formed;
step five: deblocking;
putting the rolled tea leaves into a deblocking machine for scattering;
step six: fermenting;
the fermentation temperature is 33-35 ℃, the humidity is 90-95 percent, and the time is 3-5 hours; the best fermentation effect is determined by eye observation, nasal smell and mouth tasting;
step seven: drying;
the temperature is 105-110 ℃, and the time is 90-120 min;
step eight: fine selection;
screening, grading and classifying the forsythia suspense tea, and picking out impurities;
step nine: fragrance is extracted;
the temperature of the aroma extracting machine is between 80 and 90 ℃, and the time is between 120 and 150 min;
step ten: subpackaging;
bagging according to the ratio of 9.7:0.3 of forsythia suspense tea to dried orange peel.
Example one
A dried orange peel and forsythia suspense black tea and a preparation process thereof, wherein the preparation process comprises the following steps:
the preparation process comprises the following steps:
the method comprises the following steps: picking forsythia suspense leaves;
picking fresh forsythia suspense leaves;
step two: primary selection;
primarily screening the picked forsythia suspense leaves by using a wind separation and mesh separation mode, and removing dead leaves and leaf stalks;
step three: spreading for cooling;
the fresh forsythia suspense leaves lose about 30 percent of water by adopting sunlight, electric heating or natural withering;
step four: rolling;
loading the withered folium forsythiae into a rolling machine, rotating at a speed of 700 rpm for 50min to allow the juice to overflow naturally and be proper, and rolling tea to form tea leaves;
step five: deblocking;
putting the rolled tea leaves into a deblocking machine for scattering;
step six: fermenting;
the fermentation temperature is 33 ℃, the humidity is 90 percent, and the time is 3 hours; the best fermentation effect is determined by eye observation, nasal smell and mouth tasting;
step seven: drying;
the temperature is 105 ℃, and the time is 90 min;
step eight: fine selection;
screening, grading and classifying the forsythia suspense tea, and picking out impurities;
step nine: fragrance is extracted;
the temperature of the fragrance extracting machine is 80 ℃, and the time is 120 min;
step ten: subpackaging;
bagging according to the ratio of 9.7:0.3 of forsythia suspense tea to dried orange peel.
Example two
A dried orange peel and forsythia suspense black tea and a preparation process thereof, wherein the preparation process comprises the following steps:
the preparation process comprises the following steps:
the method comprises the following steps: picking forsythia suspense leaves;
picking fresh forsythia suspense leaves;
step two: primary selection;
primarily screening the picked forsythia suspense leaves by using a wind separation and mesh separation mode, and removing dead leaves and leaf stalks;
step three: spreading for cooling;
the fresh forsythia suspense leaves lose about 30 percent of water by adopting sunlight, electric heating or natural withering;
step four: rolling;
loading the withered folium forsythiae into a rolling machine, rotating at 800 rpm for 60min to allow the juice to naturally overflow and display, and rolling tea to form tea leaves;
step five: deblocking;
putting the rolled tea leaves into a deblocking machine for scattering;
step six: fermenting;
the fermentation temperature is 34 ℃, the humidity is 93 percent, and the time is 4 hours; the best fermentation effect is determined by eye observation, nasal smell and mouth tasting;
step seven: drying;
the temperature is 108 ℃, and the time is 100 min;
step eight: fine selection;
screening, grading and classifying the forsythia suspense tea, and picking out impurities;
step nine: fragrance is extracted;
the temperature of the aroma raising machine is 85 ℃, and the time is 135 min;
step ten: subpackaging;
bagging according to the ratio of 9.7:0.3 of forsythia suspense tea to dried orange peel.
EXAMPLE III
A dried orange peel and forsythia suspense black tea and a preparation process thereof, wherein the preparation process comprises the following steps:
the preparation process comprises the following steps:
the method comprises the following steps: picking forsythia suspense leaves;
picking fresh forsythia suspense leaves;
step two: primary selection;
primarily screening the picked forsythia suspense leaves by using a wind separation and mesh separation mode, and removing dead leaves and leaf stalks;
step three: spreading for cooling;
the fresh forsythia suspense leaves lose about 30 percent of water by adopting sunlight, electric heating or natural withering;
step four: rolling;
loading the withered folium forsythiae into a rolling machine, rotating at 900 rpm for 70min to allow the juice to overflow naturally and be appropriate, and rolling tea to form;
step five: deblocking;
putting the rolled tea leaves into a deblocking machine for scattering;
step six: fermenting;
the fermentation temperature is 35 ℃, the humidity is 95 percent, and the time is 5 hours; the best fermentation effect is determined by eye observation, nasal smell and mouth tasting;
step seven: drying;
the temperature is 110 ℃, and the time is 120 min;
step eight: fine selection;
screening, grading and classifying the forsythia suspense tea, and picking out impurities;
step nine: fragrance is extracted;
the temperature of the aroma raising machine is 90 ℃, and the time is 150 min;
step ten: subpackaging;
bagging according to the ratio of 9.7:0.3 of forsythia suspense tea to dried orange peel.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (7)
1. A dried orange peel and forsythia suspense black tea and a preparation process thereof are characterized in that: the preparation process comprises the following steps:
the method comprises the following steps: picking forsythia suspense leaves;
picking fresh forsythia suspense leaves;
step two: primary selection;
step three: spreading for cooling;
step four: rolling;
step five: deblocking;
putting the rolled tea leaves into a deblocking machine for scattering;
step six: fermenting;
step seven: drying;
step eight: fine selection;
screening, grading and classifying the forsythia suspense tea, and picking out impurities;
step nine: fragrance is extracted;
step ten: subpackaging;
bagging according to the ratio of 9.7:0.3 of forsythia suspense tea to dried orange peel.
2. The tangerine peel and forsythia suspense black tea and the preparation process thereof according to claim 1, wherein: and in the second step, the picked forsythia suspense leaves are preliminarily screened by adopting a wind separation and mesh selection mode.
3. The tangerine peel and forsythia fruit black tea and the preparation process thereof according to claim 1, wherein: in the third step, the fresh forsythia suspense leaves lose 30% of water by adopting sunlight, electric heating or natural withering.
4. The tangerine peel and forsythia suspense black tea and the preparation process thereof according to claim 1, wherein: and in the fourth step, the withered forsythia suspense leaves are put into a rolling machine, the rotating speed per minute is 700-.
5. The tangerine peel and forsythia fruit black tea and the preparation process thereof according to claim 1, wherein: in the sixth step, the fermentation temperature is 33-35 ℃, the humidity is 90-95%, and the time is 3-5 hours.
6. The tangerine peel and forsythia suspense black tea and the preparation process thereof according to claim 1, wherein: in the seventh step, the drying temperature is 105-110 ℃, and the drying time is 90-120 min.
7. The tangerine peel and forsythia suspense black tea and the preparation process thereof according to claim 1, wherein: in the step nine, the temperature of the aroma extracting machine is 80-90 ℃, and the time is 120-150 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210041395.4A CN114468092A (en) | 2022-01-14 | 2022-01-14 | Dried orange peel and forsythia suspensa black tea and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210041395.4A CN114468092A (en) | 2022-01-14 | 2022-01-14 | Dried orange peel and forsythia suspensa black tea and preparation process thereof |
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| CN114468092A true CN114468092A (en) | 2022-05-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210041395.4A Pending CN114468092A (en) | 2022-01-14 | 2022-01-14 | Dried orange peel and forsythia suspensa black tea and preparation process thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007167004A (en) * | 2005-12-22 | 2007-07-05 | Ogawa & Co Ltd | Additive for tea beverage |
| CN105360367A (en) * | 2015-11-30 | 2016-03-02 | 泸州市天绿茶厂 | Production method of black tea |
| CN106135499A (en) * | 2015-03-31 | 2016-11-23 | 安徽石台县西黄山茶叶实业有限公司 | A kind of black tea preparation method |
| CN107279378A (en) * | 2017-06-21 | 2017-10-24 | 山西博创北茶研究所有限公司 | A kind of preparation method of dried orange peel forsythia suspensa tea |
| CN107549350A (en) * | 2017-09-27 | 2018-01-09 | 广西昭平县古书茶业有限公司 | A kind of processing technology of black tea |
| CN111869768A (en) * | 2020-09-18 | 2020-11-03 | 云南吴觉农茶业有限公司 | Making process of dried orange peel and forsythia Pu' er tea |
| CN112825940A (en) * | 2019-11-25 | 2021-05-25 | 卢氏县杨献民茶业有限公司 | Health-preserving fructus forsythiae black tea and preparation method thereof |
-
2022
- 2022-01-14 CN CN202210041395.4A patent/CN114468092A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007167004A (en) * | 2005-12-22 | 2007-07-05 | Ogawa & Co Ltd | Additive for tea beverage |
| CN106135499A (en) * | 2015-03-31 | 2016-11-23 | 安徽石台县西黄山茶叶实业有限公司 | A kind of black tea preparation method |
| CN105360367A (en) * | 2015-11-30 | 2016-03-02 | 泸州市天绿茶厂 | Production method of black tea |
| CN107279378A (en) * | 2017-06-21 | 2017-10-24 | 山西博创北茶研究所有限公司 | A kind of preparation method of dried orange peel forsythia suspensa tea |
| CN107549350A (en) * | 2017-09-27 | 2018-01-09 | 广西昭平县古书茶业有限公司 | A kind of processing technology of black tea |
| CN112825940A (en) * | 2019-11-25 | 2021-05-25 | 卢氏县杨献民茶业有限公司 | Health-preserving fructus forsythiae black tea and preparation method thereof |
| CN111869768A (en) * | 2020-09-18 | 2020-11-03 | 云南吴觉农茶业有限公司 | Making process of dried orange peel and forsythia Pu' er tea |
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Application publication date: 20220513 |
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