Citrus reticulata peel and sweet-scented osmanthus black tea and preparation method thereof
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A technology of sweet-scented osmanthus and black tea, which is applied in tea processing before extraction, function of food ingredients, food science, etc., can solve the problems of uneven flavor fusion and poor taste of tangerine peel and black tea, and achieve rich nutrition, good taste and improved taste Effect
Inactive Publication Date: 2017-05-31
四川蒙顶山味独珍茶业有限公司
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[0007] The first purpose of the present invention is to provide a method for preparing tangerine peel osmanthus black tea, to solve the problem of uneven taste fusion and poor mouthfeel of tangerine peel black tea tangerine peel and black tea. Empty, without destroying the integr
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Embodiment 1
[0047] The preparation method of the tangerine peel osmanthus black tea provided by the present embodiment specifically comprises the following steps:
[0048] (1), select the fresh tangerine with a complete appearance, open the top of the tangerine, take out the pulp and leave the orange peel, put 2g of fresh sweet-scented osmanthus and 16g of black tea into the tangerine in turn;
[0049] (2), seal the orange peel with sweet-scented osmanthus and black tea, first dry at 70-80°C for 5-10 minutes, then dry at 45°C for 10 minutes, and then ventilate naturally for 24 hours to obtain the black tea with sweet-scented osmanthus .
Embodiment 2
[0051] The preparation method of the tangerine peel osmanthus black tea provided by the present embodiment specifically comprises the following steps:
[0052] (1), select the fresh tangerine with a complete appearance, open the top of the tangerine, take out the pulp and leave the orange peel, put 1g of fresh sweet-scented osmanthus and 16g of black tea into the tangerine in turn;
[0053] (2), the orange peel that sweet-scented osmanthus and black tea are housed is sealed, first dries at 80 ℃ for 10 minutes, then dries at 55 ℃ for 15 minutes, then naturally ventilates for 36 hours, obtains this orange peel osmanthus black tea.
Embodiment 3
[0055] The preparation method of the tangerine peel osmanthus black tea provided by the present embodiment specifically comprises the following steps:
[0056] (1), select the fresh tangerine with a complete appearance, open the top of the tangerine, take out the pulp and leave the orange peel, put 1g of fresh osmanthus and 10g of Sichuan Mengdingshan black tea into the tangerine in turn;
[0057] (2), the orange peel that sweet-scented osmanthus and black tea are housed is sealed, first dries 10 minutes at 70 ℃, then dries 15 minutes at 45 ℃, then natural ventilation 28 hours, obtains this orange peel osmanthus black tea.
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Abstract
The invention provides citrus reticulata peel and sweet-scented osmanthus black tea and a preparation method thereof. The preparation method comprises the following steps of removing pulp from red citrus reticulata, maintaining complete citrus reticulata peel, putting sweet-scented osmanthus at the bottom of the citrus reticulata peel, adding black tea on the sweet-scented osmanthus, performing sealing, performing baking, and after baking, performing natural ventilation so as to obtain the citrus reticulata peel and sweet-scented osmanthus black tea. According to the preparation method disclosed by the invention, the citrus reticulata peel and sweet-scented osmanthus black tea is prepared by a method of united baking of the black tea through the sweet-scented osmanthus and the citrus reticulata peel, and the preparation method has the advantage of being simple, convenient, easy to operate and the like. The adopted citrus reticulata peel is from Sichuan Danleng county, and the black tea is Sichuan Mengding mountain black tea and is rich in nutrition and good in mouth feel. According to the prepared citrus reticulata peel and sweet-scented osmanthus black tea, the efficacy of the black tea and the efficacy of the citrus reticulata peel are completely exerted; and when the black tea and the citrus reticulata peel are matched with the sweet-scented osmanthus, the mouth feel of the black tea and the mouth feel of the citrus reticulata peel can be improved, and the citrus reticulata peel and sweet-scented osmanthus black tea has the advantages of refreshing, eliminating tiredness, inducing diuresis to reduce edema, promoting salivation, clearing heat, invigorating the spleen, stimulating the appetite, eliminating dampness, resolving phlegm and the like.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a black tea with tangerine peel and sweet-scented osmanthus and a preparation method thereof. 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, and is the second largest tea category in my country. [0003] 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 new tea tree leaves as raw materi...
Claims
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Application Information
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