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Blood fat reducing Pu'er tea containing Citrus chachiensis Hort and preparation method of blood fat reducing Pu'er tea

A citrus tea and blood lipid-lowering technology, which is applied in the field of blood-lipid-lowering citrus tea and its preparation, can solve the problems of being easily polluted by microorganisms, affecting tea varieties, and harsh storage conditions, so as to improve food flavor and reduce polyphenols Effects of oxidase activity and aging time shortening

Inactive Publication Date: 2017-07-25
宁波达采健康管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] As a new tea drink, there are more and more citrus tea manufacturers and brands on the market, but it also exposes the problems of the traditional production process of citrus tea, such as: long aging period and special stale taste, storage The conditions are harsh, and once the preservation method and environment are improper, it will be easily polluted by microorganisms, which will not only affect the variety of tea, but also endanger human health

Method used

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  • Blood fat reducing Pu'er tea containing Citrus chachiensis Hort and preparation method of blood fat reducing Pu'er tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The preparation method of the citrus tea for lowering blood fat comprises the steps:

[0035] 1) Picking: pick green citrus fruits in mid-June.

[0036] 2) Fruit selection: select citrus fruits with a diameter between 40-45mm.

[0037] 3) Cleaning: Wash the selected oranges with water.

[0038] 4) Take the pulp through the opening: open a round opening on the top of the tangerine to remove the pulp.

[0039] 5) Second cleaning of the peel: the orange peel after taking the meat should be washed twice again to prevent the seeds and juice from remaining inside and affecting the taste of the tea. After cleaning the orange peel, check it again to ensure that each peel is clean.

[0040] 6) Sun drying: Put the citrus peel upside down and put it in the sun to dry, pour out the water left in it, and choose a sunny time, usually around 4 pm to dry.

[0041] 7) Fermentation: Place the dried citrus peel in the fermentation room, add lactic acid bacteria from an external source,...

Embodiment 2

[0049] The preparation method of the citrus tea for lowering blood fat comprises the steps:

[0050] 1) Picking: pick green citrus fruits in mid-June.

[0051] 2) Fruit selection: select citrus fruits with a diameter between 40-45mm.

[0052] 3) Cleaning: Wash the selected oranges with water.

[0053] 4) Take the pulp through the opening: open a round opening on the top of the tangerine to remove the pulp.

[0054] 5) Second cleaning of the peel: the orange peel after taking the meat should be washed twice again to prevent the seeds and juice from remaining inside and affecting the taste of the tea. After cleaning the orange peel, check it again to ensure that each peel is clean.

[0055] 6) Sun drying: Put the citrus peel upside down and put it in the sun to dry, pour out the water left in it, and choose a sunny time, usually around 4 pm to dry.

[0056] 7) Fermentation: Put the dried citrus peel in a fermentation room, add lactic acid bacteria from an external source, add...

Embodiment 3

[0065] The preparation method of the citrus tea for lowering blood fat comprises the steps:

[0066] 1) Picking: pick green citrus fruits in mid-June.

[0067] 2) Fruit selection: select citrus fruits with a diameter between 40-45mm.

[0068] 3) Cleaning: Wash the selected oranges with water.

[0069] 4) Take the pulp through the opening: open a round opening on the top of the tangerine to remove the pulp.

[0070] 5) Second cleaning of the peel: the orange peel after taking the meat should be washed twice again to prevent the seeds and juice from remaining inside and affecting the taste of the tea. After cleaning the orange peel, check it again to ensure that each peel is clean.

[0071] 6) Sun drying: Put the citrus peel upside down and put it in the sun to dry, pour out the water left in it, and choose a sunny time, usually around 4 pm to dry.

[0072] 7) Fermentation: Put the dried orange peel in the fermentation room, add lactic acid bacteria from an external source, a...

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Abstract

The invention discloses a blood fat reducing Pu'er tea containing Citrus chachiensis Hort and a preparation method of the blood fat reducing Pu'er tea. The preparation method comprises the following steps: taking Yunnan Pu'er tea and Citrus chachiensis Hort abundant in Qinzhou as raw materials; cleaning peels of the Citrus chachiensis Hort, taking pulp from the peels of the Citrus chachiensis Hort, and sun-withering and fermenting the Citrus chachiensis Hort; chopping the peels of the Citrus chachiensis Hort, mixing the chopped peels of the Citrus chachiensis Hort with Pu'er tea and pressing the mixture; and ageing the mixture to obtain the blood fat reducing Pu'er tea containing the Citrus chachiensis Hort. The blood fat reducing Pu'er tea containing the Citrus chachiensis Hort is a novel tea beverage with integrated effects of the peels of the Citrus chachiensis Hort and the Pu'er tea, has health-care effects of regulating qi-flowing for eliminating phlegm, strengthening the spleen and stomach, and relieving dyspepsia of the Citrus chachiensis Hort and effects of reducing blood fat, reducing blood pressure and resisting oxidation of the Pu'er tea, is unique in flavor, and has fresh fruit fragrance of the peels of the Citrus chachiensis Hort and mellow fragrance of the Pu'er tea; the taste of the traditional tea beverage is refreshed and improved; and the blood fat reducing Pu'er tea containing the Citrus chachiensis Hort is suitable for masses of consumers, and is particularly suitable for sub-health people with hyperlipidemia, sallow face, phlegm-accumulation stasis and dyspepsia.

Description

technical field [0001] The invention belongs to the technical field of health food, and relates to orange tea for reducing blood fat and a preparation method thereof. Background technique [0002] Pu-erh tea is made from Yunnan big-leaf sun-dried green tea within the scope of geographical indication protection, and is made through post-fermentation processing technology. It is a tea with unique quality characteristics. Aged Pu-erh tea has the aroma, color, and rhyme of aging, and it will become more fragrant with aging within a certain period of time. It has health effects such as lowering blood fat, lowering blood pressure, and anti-oxidation. [0003] Xinhui tangerine peel is the aging storage product of Xinhui tangerine peel after drying or roasting. The quality characteristics of Xinhui tangerine peel come from the natural attributes of Xinhui tangerine. Its unique fragrance is different from other Rutaceae tangerines. It has the remarkable characteristics of regulating...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 谭高琼黎冠宇
Owner 宁波达采健康管理有限公司
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