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A kind of preparation method of tangerine scented tea

A production method, orange technology, applied in the direction of tea spices, etc., to achieve the effect of high quality

Active Publication Date: 2017-06-30
汉中职业技术学院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no research on the best harvesting period and harvesting method of tangerine flowers

Method used

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  • A kind of preparation method of tangerine scented tea
  • A kind of preparation method of tangerine scented tea
  • A kind of preparation method of tangerine scented tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: a kind of preparation method of tangerine scented tea,

[0029] (1), choose the finished Xianhao, Maojian, and fried green tea with normal quality, no smoke, burnt, and peculiar smell as the tea dregs for the scenting of tangerine scented tea, and bake to 4.5-5.0% water content before scenting, and cool down When it reaches 35°C, mix flowers and pay for scenting.

[0030] (2) select the tangerine orchard of pollution-free cultivation, adopt the direct picking method, select and harvest the freshly opened flowers from the flower branches of the tangerine tree manually, and pay scenting in time, and use the described tangerine flower and scented tea Mix thoroughly.

[0031] (3) Scenting system: choose the best scenting process method summed up through a series of experiments: use the tea and flower mixing box scenting method, the ratio of tea and flowers is 1:0.4, put it into the temperature control box after mixing In the body, the thickness of the scenti...

Embodiment 2

[0033] Example 2: Optimum harvest time for orange blossoms

[0034] In order to explore the fragrance effect of tea leaves scented with citrus flowers in different growth periods, we conducted an experiment on the aroma quality of Maojian tea (baked green Maojian) scented with tangerine flowers in four different growth periods at room temperature. In the test, four kinds of tangerine flowers with different growth stages, namely blue and white flower buds, large white flower buds, just flowered (early flowering), and flowered (middle and late flowering), were selected for the scenting tea test. The blue and white flower buds and large white flower buds are selected according to the color and size. The selection criteria for just blooming and blooming are: pinch the flower pedicle with one hand, and pull out the flower with the other hand to identify: those who cannot be distinguished by pulling the flower with your fingers are just blooming, and generally open for one to two mon...

Embodiment 3

[0039] Embodiment 3: the optimal harvesting method of tangerine blossom

[0040] There are often three methods for harvesting citrus flowers in practice. More preferred see Table 2.

[0041] Table 2 Comparison and optimization table of different harvesting methods for citrus flowers

[0042]

[0043] From table 2 comparison preferred result finds out, direct picking method, from the flower branch of mandarin orange orchard from mandarin orange tree, selects to gather open flower, is optimal choice. This method can not only ensure the quality of fresh flowers, high picking efficiency, but also high utilization rate of flower sources. If harvested every day, the best first flowering can be obtained every day. It is used for scenting scented tea, and it is also convenient for scenting production organization.

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Abstract

The invention discloses a method for making citrus scented tea, which is to select the finished Xianhao, Maojian and fried green tea with normal quality, no smoke, burnt and peculiar smell as the tea base for scenting citrus scented tea, and adopt the direct picking method , by artificially harvesting freshly opened flowers from the flowering branches of citrus trees, mixing the tea and flowers with the box-scenting method, putting them into a temperature-controlled box after mixing, and scenting for 12±2 hours, and scenting once That is, there is no need to carry out scenting, and then through blooming, the moisture content of the finished orange scented tea is controlled within 6%. The citrus scented tea of ​​the invention has a fresh and strong fragrance, lasting and strong, the tea soup has a distinct tangerine flower fragrance, the tangerine flower lingering fragrance remains at the bottom of the leaves, and the sensory quality is excellent.

Description

technical field [0001] The invention belongs to the technical field of tea production, and in particular relates to a production method of tangerine scented tea. Background technique [0002] Scented tea is a kind of deep-processed tea with distinctive characteristics made from scented flowers and plain tea. Traditionally, jasmine tea is the main one, as well as white orchid tea, pearl orchid tea, toi dai tea, pomelo tea, osmanthus tea, rose tea and so on. Tracing back to its origin, it has a history of nearly a thousand years. It appeared at the beginning of the Song Dynasty nearly a thousand years ago, its technology was first completed in the Ming Dynasty, and it was mass-produced and traded in the Qing Dynasty. After the founding of new China, scented tea has been greatly developed. Therefore, it can be said that scented tea is an ancient and young deep-processed tea. Scented tea combines tea flavor and flower fragrance, which not only has the efficacy of tea, but al...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/40
Inventor 徐凯明吴培元
Owner 汉中职业技术学院