Kumquat tea and its preparation method

A technology of kumquat tea and kumquat, which is applied in the direction of tea, tea spices, tea treatment before extraction, etc. It can solve the problems of easy leakage of tea leaves and loss of aroma volatile oil components, etc., achieve good taste, shorten baking time, and increase content Effect

Inactive Publication Date: 2017-12-01
张勤玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of kumquat tea with high content of aroma volatile oil and difficult to leak out of the kumquat tea, aiming at the probl

Method used

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Examples

Experimental program
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Effect test

Example Embodiment

[0027] Example 1

[0028] A preparation method of kumquat tea includes the following steps:

[0029] S1. Take 7 mature kumquats, wash and dry, then put the kumquats in an environment with a temperature of 2°C for 2 hours for pretreatment, take them out, open one end of the kumquats and remove the kumquat pulp, and take the gold The orange shell is irradiated and treated with ultraviolet rays for 5 minutes. After curing, a number of vent holes are opened on the kumquat shell. The diameter of the vent holes is 0.2mm, and then they are put into an oven at 55°C for the first baking. , When it is dried to a moisture content of 45%, a processed kumquat shell is obtained. The processed kumquat shell consists of a kumquat body and a kumquat cover, wherein the kumquat cover and the kumquat body are mutually separate.

[0030] S2. Take the inner tea leaves according to parts by weight, the inner tea leaves are selected from Pu'er tea, the weight ratio of the inner tea leaves to the processed...

Example Embodiment

[0035] Example 2

[0036] A method for preparing kumquat tea includes the following steps:

[0037] S1. Take 8 ripe kumquats, wash and dry, then put the kumquats in an environment with a temperature of 3°C for 4 hours for pretreatment, take them out, open one end of the kumquats and remove the kumquat pulp, take the gold The orange shell is subjected to boiling water high-temperature quenching, and the process is carried out in boiling water for 3 minutes. After the kumquat shell is quenched, a number of vents are opened on the kumquat shell. The diameter of the vent is 0.7mm, and then it is placed in an oven at 63°C When it is first baked and dried to a moisture content of 60%, a processed kumquat shell is required. The processed kumquat shell is composed of a kumquat body and a kumquat cover. Wherein, the kumquat cover body is connected with the kumquat body part.

[0038] S2. Take the inner tea leaves according to the weight ratio, the weight ratio of the inner tea leaves to the...

Example Embodiment

[0043] Example 3

[0044] A method for preparing kumquat tea includes the following steps:

[0045] S1. Take 9 ripe kumquats, wash and dry, then put the kumquats in an environment with a temperature of 4°C for 5 hours for pretreatment, take them out, open one end of the kumquats and remove the kumquat pulp, take the gold The orange shell is subjected to microwave curing, and a medium-high heat treatment is performed for 70 seconds. After the kumquat shell is cured, a number of vents are opened on the kumquat shell. The diameter of the vent is 1.3mm, and then it is placed in an oven at a temperature of 70°C for the first step. After the second baking and drying to a moisture content of 80%, a processed kumquat shell is obtained. The processed kumquat shell is composed of a kumquat body and a kumquat cover. Wherein, the kumquat cover body is connected with the kumquat body part.

[0046] S2. Take the inner tea leaves according to the weight ratio, and the weight ratio of the inner te...

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Abstract

The invention provides a kumquat tea and its preparation method. The kumquat tea is prepared through cleaning, kumquat pretreatment, pulp removal, first roasting, tea filling, second roasting, and naturally air-drying. The kumquat tea comprises a kumquat shell and tea leaf located in a container; the kumquat shell comprises a kumquat main body and a kumquat cover body; air holes are arranged on the kumquat main body and the kumquat cover body; after fully filling tea in the kumquat tea container, the kumquat cover body is buckled in an opening of the kumquat main body by means of the kumquat elasticity, so that the kumquat cover body is located on the tea leaf. The kumquat tea is featured by good air permeability, easy dryness, long tea expiration date, uneasily-leaked tea leaf in the process of brewing and aromatic flavor.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a kumquat tea and a preparation method thereof. 【Background technique】 [0002] Kumquat (Fortunella margarita Swingle) is a plant under the Rutaceae Kumquat genus. It is rich in vitamin C, kumquat glycosides and other ingredients, which have certain effects on maintaining cardiovascular function and preventing diseases such as vascular sclerosis and hypertension. Drinking it can cure cough. Kumquat is sweet and warm in nature, can regulate the flow of vital energy and relieve depression, reduce phlegm. It can regulate qi, relieve cough, invigorate the stomach, reduce phlegm, prevent asthma and bronchitis. Kumquat also contains vitamin P, which is an important nutrient for maintaining blood vessel health. It can strengthen the elasticity of microvessels and can be used as an auxiliary food for hypertension, arteriosclerosis, and heart disease. It has the effects of res...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/405
Inventor 韦澄辉张勤玲
Owner 张勤玲
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