Citrus peel and Puer tea capable of keeping aroma for long time and preparation method of citrus peel and Puer tea

Abstract

The invention discloses citrus peel and Puer tea capable of keeping aroma for long time and a preparation method of the citrus peel and Puer tea. The citrus peel and Puer tea is prepared by taking Yunnan Puer tea and citrus reticulata Chachi which is abundant in Qinzhou as raw materials through the steps of washing citrus peels, taking pulp, sunning, fermenting, cutting the citrus peels, mixing and pressing the citrus peels with Puer tea leaves and ageing. A production process of the citrus peel and Puer tea needs a special post-fermentation process and microorganisms are needed; the variety and quantity of the microorganisms directly influence the quality of the citrus peel and Puer tea, so that the drinking safety can be ensured when the growth of the microorganisms is inhibited in a storage process. The sundried citrus peels are put into a fermentation chamber, the room temperature is controlled to be 20 DEG C to 25 DEG C and the air humidity is controlled to be 85 percent or more; lactic acid bacteria are exogenously added. The lactic acid bacteria have the effects of promoting nutrient absorption, balancing the microorganisms of gastrointestinal tracts, enhancing the immunity of human bodies, improving the flavor of foods and improving the nutrient value of the foods and the like; meanwhile, the research shows that the lactic acid bacteria are adopted and can be used for inhibiting the growth of the microorganisms in the storage process.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to citrus puerh tea capable of maintaining mellow fragrance for a long time and a preparation method thereof. Background technique [0002] Citrus Pucha is a new type of tea drink that combines the effects of tangerine peel and Puer tea. It has the functions of regulating qi, reducing phlegm, invigorating the spleen and eliminating stagnation, lowering blood fat, lowering blood pressure, and anti-oxidation. For a long time, tea tangerines in Qinzhou have been mainly sold in the form of primary fresh agricultural products, and the primary processed products are only a series of products such as dried tangerine peels, which do not have market competitiveness. The rise and sustainable development of the citrus industry is bound to rely on new research and innovation . Citrus Pu-erh tea is made from green citrus and Pu-erh as raw materials. Without any additives, the pu...

AI Technical Summary

Problems solved by technology

Citrus pu-tea is a post-fermented tea that requires the participation of microorganisms. There are more and more citrus pu-tea manufacturers and brands on the market, but it also exposes the problems of the traditional production process of citrus pu-tea, such as: long aging period and special The stale taste of the tea leaves and the storage conditions are harsh. Once the storage method and environment are not appropriate, it is easy to be polluted by microorganisms, which not only affects the variety of tea, but also endangers human health.

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