Production process of fruit tea

Abstract

The invention discloses a production process of fruit tea, comprising the steps of 1) selecting fruits (such as orange, tangerine, and lemon) uniform in size, washing the surface of the fruits with clear water, and sterilizing; 2) after the fruits are washed, making a cut in each fruit to obtain fruit skin covers, removing pulp in the fruits, dividing the fruits into cover and skin portions, washing the covers and the skin with clear water, sterilizing, removing residual juice, and naturally airing the skin; 3) placing aseptically treated heat conductors in the skin, sun-curing naturally in the sunlight, and after heat from sunlight is conducted to the heat conductors, allowing the heat conductors to naturally sun-cure the inside of the skin until the skin hardens and dries; 4) removing the heat conductors from the sun-cured skin, filling the skin evenly with tea, and closing the covers to obtain a finished product; 5) preserving the finished product in the environment with natural ventilation, zero peculiar odor, shadiness and dryness and coolness.

Description

technical field [0001] The invention relates to the technical field of fruit tea processing, in particular to a fruit tea production process. Background technique [0002] Tea is a drink made from the leaves or buds of the Camellia sinensis plant that originated in China. As a well-known health drink, tealeaves is the contribution of the people in southern China to the Chinese food culture in ancient times, and it is also the contribution of the Chinese people to the world's food culture. Tea, cocoa, and coffee are called the three major non-alcoholic beverages in the world, ranking first among the three major beverages in the world. The tea leaves used in tea are generally processed from the leaves of tea trees. There are many types of traditional tea, including green tea, black tea, Pu’er Tea, scented tea, black tea, white tea, etc. Tea has always been considered as a beverage with health benefits. Clinical trials by relevant experts at home and abroad have proved that ...

AI Technical Summary

Problems solved by technology

[0004] 1. By adopting the method of drying, although the citrus can be dried in a short period of time without being affected by the weather, the purpose of mass production can be achieved, but it will destroy the structure of the oil bubbles on the surface of the citrus peel and make the aroma If it is released in advance, the structure of the oil bubbles will be destroyed, which will lead to the destruction of the structure of the citrus peel, which will affect the efficacy of the medicine, the taste will also be reduced, and the effect of aging will not be achieved. Tea leaves undergo chemical changes at high temperatures, resulting in water-thin water acidity, and if the tea leaves are exposed to high-temperature environments for too long, acidity will definitely appear, resulting in a decrease in the taste of the tea leaves;

[0005] 2. Although the above problems can be overcome by natural drying, it takes a long time to dry naturally. Generally, it takes more than 10 days in a row to dry the citrus peels. It cannot be mass-produced, and because there is more rain in southern China, It is difficult to ensure that there will be sunshine for more than 10 consecutive days. Usually, when there is misty and rainy weather in the middle, it is necessary to put the orange peel indoors, which will cause mold on the orange peel, mildew on the tea leaves, and bacteria. Therefore, the quality of orange tea cannot be guaranteed. In addition, when the tea leaves are exposed to sunlight (ultraviolet rays), chemical changes will occur, resulting in thin soup and water acidity. However, this sour taste is obvious and often unpleasant. This acidity is difficult to remove even after long-term aging;

[0006] 3. In natural drying and drying, the tea leaves are filled inside the citrus fruit. Since the shape of the tea leaves is irregular, it is inconvenient to fill when artificially filling, resulting in a decrease in efficiency. During the drying process of citrus peels , the citrus peel is easily deformed, resulting in an unsightly appearance;

[0008] 5. In the traditional drying process, the time for putting the tea leaves in the orange peel needs to be well controlled. If the tea leaves are placed too early, it is easy to cause mildew in the tea leaves due to excessive moisture in the orange peel. If the tea leaves are placed too late, The lack of moisture in the citrus peel makes the appearance of the citrus peel unattractive, so the two need to be matched very well. However, in the mass production of fruit tea, due to various conditions, the quality cannot be guaranteed.

[0009] 6. In the process of drying or sun-drying, the outer surface of the citrus peel is dried first, and then the inner surface of the citrus peel is dried again. The drying process will lead to a longer time and will have a certain impact on the taste