Method for preparing citrus reticulate-Pu'er tea through curve baking and citrus reticulate-Pu'er tea

A citrus tea, curve technology, applied in the field of citrus tea, can solve the problem of tea taste is not sweet enough, to achieve the effect of excellent taste and aroma, more nutrition, and improved quality

Inactive Publication Date: 2017-09-22
广东广云双宝大健康产业开发有限公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this traditional method is that the citrus peel basically only has the function of a container, and the surface layer of the citrus peel has

Method used

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Embodiment Construction

[0025] In order to allow those skilled in the art to understand the present invention more clearly and intuitively, the present invention will be further described below.

[0026] The following are preferred embodiments of the present invention.

[0027] A method for preparing citrus tea, comprising the steps of:

[0028] (1) High temperature finishing

[0029] Fill the tea raw materials into the treated fresh citrus fruit container, and fix the citrus tea in high-temperature steam at a temperature of 95°C for 10 minutes; the main purpose is to reduce the bitterness of the citrus peel, and the high temperature destroys the enzymes in the citrus peel , prevent the oxidation of multi-enzyme substances, prevent rot and discoloration of citrus peels, remove pesticide residues more effectively, add an additional line of defense for food safety, and kill microorganisms and bacteria on citrus peels under high temperature treatment;

[0030] (2) Low temperature cooling

[0031] Put...

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Abstract

The invention provides a method for preparing a citrus reticulate-Pu'er tea through curve baking and the citrus reticulate-Pu'er tea. The preparation method comprises high temperature de-enzyming, low temperature cooling, medium temperature drying, high temperature flavoring, and cooling at the normal temperature. The above five processes are finished in about 40h. Through direct filling of a citrus reticulate container with a tea raw material, high temperature de-enzyming, low temperature cooling, medium temperature drying, high temperature flavoring, and cooling at the normal temperature, fragrances of peel of citrus reticulate and tea are combined well in the whole process. In the whole process, the citrus reticulate-Pu'er tea is not oxidized and changed in taste. The preparation method retains drug ingredients of peel of citrus reticulate and citrus reticulate activity so that the citrus reticulate-Pu'er tea has a mellow and thick taste and a good fragrance, contains more nutrients and has high quality.

Description

technical field [0001] The invention relates to the technical field of tea and its preparation, in particular to a method for preparing curve-roasted citrus pu-tea and the prepared citrus pu-tea. Background technique [0002] Citrus Pucha is a new kind of tea that appeared in Jiangmen area in southern China. It is made from Yunnan Puer tea and Xinhuigan. Brew. At present, the citrus tea on the market is to open a small opening directly on the citrus fruit, take out the pulp through the small opening and then fill the tea leaves, cover the small opening with the citrus and the tea leaves, and then dry or dry them together, such as Patent No. 201410586794.4 The technical solution disclosed in the authorized patent application "a kind of citrus tea and its preparation process". The disadvantage of this traditional method is that the citrus peel basically only has the function of a container, and the surface layer of the citrus peel has very rich nutrition and high medicinal e...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/40
CPCA23F3/06A23F3/14A23F3/40
Inventor 潘向鸿冯涛杰莫宗飞
Owner 广东广云双宝大健康产业开发有限公司
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