Method for preparing orange peel tea

A technology of tangerine peel and fruit peel, which is applied in the field of preparation of tangerine peel tea, can solve the problems that the effect of tangerine peel cannot be well exerted, and achieve the effect of remarkable health care effect, no pesticide residue, and strong fragrance

Inactive Publication Date: 2010-05-12
林炳光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of tangerine peel tea made by simple mixing has a simple product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0012] The preparation method of dried tangerine peel tea of ​​the present invention firstly selects mature Chazhi mandarin fruits produced in Xinhui District, Jiangmen City, Guangdong Province, which are generally mature fruits before and after the winter solstice, that is, from November to December each year. It is best to use red peel , The size of the fruits are basically the same, so that special peeling tools are used; second, cut the pedicles, and at the same time select the fruits with intact peels, remove the broken peels, and then rinse with water and air dry; third, the pedicles face down , From the top of the fruit to the pedicle, cut the skin with three slits, divide the skin into three parts, so that each skin 1 is divided into three parts of the same size; fourth, air-dry the skin after the above treatment and store it in a sealed device , The sealing device can adopt an iron leather box with built-in sacks. The air-dried peels are put into the sacks first, and th...

Example Embodiment

[0016] Example 1

[0017] Select the mature and intact peel of Xinhui Chazhigan fruit, wash it, peel off the peel, remove the pulp, put the peel in the sun to dry, after drying, use a sealed device composed of a metal box with built-in sacks for storage 2 ~5 months, use moist air with a humidity of 80%~90% to soften the peel for 1.5-2.5 months; subject the softened tangerine peel to ozone sterilization, and then go through high temperature insecticide treatment; use a humidity of 60%~ 80% of the humid air humidifies the dried tangerine peel for 7-8 hours to further soften it and press it into shape; the dried tangerine peel is piled into a large pile and covered with a cloth bag for preliminary fermentation. After the new fermentation pile is piled, the pile is turned over the next day. After turning the pile 4 times, the fermentation is completed; the dried tangerine peel tea is humidified with humid air with a humidity of 60% to 80% for 5-6 hours and then dried in the sun; the ...

Example Embodiment

[0018] Example 2

[0019] Select the mature and intact peel of Xinhui Chazhigan fruit, wash it, peel off the peel, remove the pulp, put the peel in the sun to dry, after drying, use a sealed device composed of a metal box with built-in sacks for storage 2 ~5 months, use moist air with a humidity of 80%~90% to soften the peel for 1.5~2.5 months; the softened tangerine peel is sterilized by ozone, and then subjected to high temperature insecticide treatment; the humidity is 60%~ 80% of the humid air humidifies the dried tangerine peel for 7-8 hours to further soften it and press it into shape; the dried tangerine peel is piled into a large pile and covered with a cloth bag for preliminary fermentation. After the new fermentation pile is piled, the pile is turned over the next day. After turning the pile 3 times, the fermentation is completed; the dried tangerine peel tea is humidified with humid air with a humidity of 60% to 80% for 5-6 hours and then dried in the sun; the dried t...

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PUM

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Abstract

The invention relates to a method for preparing orange peel tea, comprising the following steps: 1) selecting matured Xinhui citrus reticulata 'Chachigan' fruit with complete peels, washing the fruit to be clean, peeling, removing flesh, putting the peels in a sunny place for drying, storing the orange peels under sealed condition after drying treatment, and then softening the orange peels; 2) sterilizing the softened orange peels by ozone and then disinsectizing at high temperature; 3) humidifying the orange peels obtained in step 2) for 7-8 hours by using moist air with humidity of 60-80% for further softening, and then pressing the orange peels for forming; 4) performing drying treatment and storing the orange peels under sealed condition for 2-5 months for primary fermentation, removing the orange peel tea after primary fermentation, humidifying for 5-6 hours by using moist air with the humidity of 60-80%, and then drying in a sunny place; 5) collecting the dried orange peel tea and then putting the dried orange peel tea in dry air with humidity of 30-50% for 4-5 hours for heat reduction; and 6) storing the treated orange peel tea under sealed condition again for natural fermentation. The orange peel tea fundamentally has no pesticide residue after several years of production, fermentation and aging, thus being a pure nature environment-friendly green health-care food.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing tangerine peel tea. Background technique [0002] Chenpi has been loved by people for many years because of its extremely high medicinal value and health care function. Its medicinal value is clearly recorded in "Compendium of Materia Medica". Lowering blood pressure and other effects, it is a precious food with the same source of medicine and food. At present, most tangerine peel teas on the market are tangerine peel teas made by mixing tangerine peel and other tea leaves, such as green tea, black tea, and Pu'er tea. The tangerine peel tea made by simple mixing has a simple manufacturing process and cannot give full play to the due effect of tangerine peel. Contents of the invention [0003] The object of the present invention is to provide a new preparation method of tangerine peel tea, the tangerine peel tea prepared by using pure tangerine peel is fully...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 林炳光
Owner 林炳光
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