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Black tea having taste of dried orange peel and processing method thereof

A processing method, the technology of tangerine peel, which is applied in the processing field of tea products, can solve the problems of waste of volatile spices, etc., and achieve the effects of saving time, simple process, and preventing changes in taste

Inactive Publication Date: 2017-04-05
台山市金昊贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the drying process of tangerine peel, many volatile oils and spices in the peel will volatilize, and this part of volatile spices is also a great waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] This embodiment discloses a kind of processing method with the black tea of ​​tangerine peel taste, comprises the following steps:

[0018] (1) Withering

[0019] Fresh tea leaves are collected and heated indoors to wither. The degree of withering requires that the tips of the fresh leaves lose their luster, the leaves are soft and the stems are constantly folded until the veins are transparent.

[0020] (2) kneading

[0021] Put the withered leaves into the kneading machine for kneading. The kneading machine kneads the withered leaves at a speed of 50 rpm. The kneading process is first gentle for 10 minutes, pressurized for 10 minutes, and decompressed for 5 minutes. Stop immediately when it is red or light yellow-green and the tea juice overflows and does not drip.

[0022] (3) fermentation

[0023] Put the twisted tea leaves into the fermentation room for fermentation. The fermentation temperature is 22°C-26°C, the relative humidity is above 90%, and the fermentat...

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PUM

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Abstract

The invention belongs to the field of processing tea product, and concretely relates to a method for producing black tea having taste of dried orange peel. The method comprises the following steps: withering, rolling, fermenting and drying, and is characterized in that the tea leaves and the dried orange peel are baked together, the black tea is steamed by using the dried orange peel, and the volatile dried orange peel oil permeates the tea leaves. During a dried orange peel drying process, volatile grease and spice in pericarp can be used for steaming the tea leaves, the black tea has the fragrance of dried orange peel; the dried orange peel and black tea are simultaneously processed, the steps of drying and seasoning are carried out together, so that the method has the advantages of simple process and time saving; tea leaves drying time is strictly restricted, and the mouthfeel change is prevented.

Description

technical field [0001] The invention belongs to the processing field of tea products, and in particular relates to a method for preparing black tea with orange peel taste. Background technique [0002] Black tea, English is Black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, the chemical components in fresh leaves changed greatly, tea polyphenols were reduced by more than 90%, and new components such as theaflavins and thearubigins were produced . Aroma substances are significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves, sweet and mellow. Among the black tea varieties in my country, Keemun black tea is the most famous and the second largest tea in my country. Black tea is a fully fermented tea, which is refined from a series of processes such as withering, rolling (cutting), fermentation, and drying, using suitable...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/14
Inventor 伍文享
Owner 台山市金昊贸易有限公司