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Kumquat tea and preparation method of same

A technology of kumquat tea and kumquat, which is applied in the field of tea processing, can solve the problems of lack of detailed investigation of kumquat peel treatment process, insufficient integration of advantages, and low hardness of kumquat tea, so as to achieve the goal of being beneficial to dull yellow and keeping the product Quality, uniform color effect

Inactive Publication Date: 2018-03-09
广西融桔农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are some reports about the combination of kumquat and tea at present, as the Chinese patent application publication number is CN104957310A and the Chinese patent application publication number is CN107183260A etc., but basically after the kumquat is dried, the tealeaves of traditional preparation are packed into , or when half-dried, put into tea leaves and dry. In the simple combination process, there is no careful investigation of the treatment process of kumquat peel, and the advantages of the two are not fully integrated in the preparation process; the obtained kumquat tea has low hardness and poor shape. It is easy to absorb moisture during the process, and the taste is poor, etc.

Method used

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  • Kumquat tea and preparation method of same
  • Kumquat tea and preparation method of same

Examples

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Effect test

Embodiment 1

[0032] A preparation method of kumquat tea, comprising the following steps:

[0033] a. Take the 6-layer ripe kumquat fruit, wash it with water, put it in a cool place for 4 days, store it in an environment of 0°C for 6 hours, take it out, and get the refrigerated kumquat fruit;

[0034] b. Take the refrigerated kumquat fruit and open at the bottom and top of the kumquat fruit respectively. There is a top cover connected to the shell at the top opening, and the bottom opening forms a bottom hole to separate the peel and pulp. The thickness of the remaining pulp on the peel is ≤ 1.5 mm, spray the care solution evenly on the outer surface of the peel, dry the surface moisture, and set aside;

[0035]Wherein, the care solution includes the following material composition in parts by weight: 10 parts of chitosan, 5 parts of pectin, 0.3 part of rhamnosidase, 0.5 part of baking soda, and 100 parts of water.

[0036] c. pick the fresh tea leaves of one bud and one leaf, and put them ...

Embodiment 2

[0044] A preparation method of kumquat tea, comprising the following steps:

[0045] a. Take the 7-layer ripe kumquat fruit, wash it with water, put it in a cool place for 1 day, store it in a 4°C environment for 48 hours, take it out, and get the refrigerated kumquat fruit;

[0046] b. Take the refrigerated kumquat fruit and open the bottom and top of the kumquat fruit respectively. There is a top cover connected to the shell at the top opening, and the bottom opening forms a bottom hole to separate the peel and pulp. The thickness of the remaining pulp on the peel is ≤ 1.4 mm, spray the care solution evenly on the outer surface of the peel, dry the surface moisture, and set aside;

[0047] Wherein, the care solution includes the following material composition in parts by weight: 20 parts of chitosan, 10 parts of pectin, 1.5 parts of rhamnosidase, 3.5 parts of baking soda, and 100 parts of water.

[0048] c. Pick the fresh tea leaves with one bud and 3 leaves, and put them i...

Embodiment 3

[0056] A preparation method of kumquat tea, comprising the following steps:

[0057] a. Take the 6.5-layer ripe kumquat fruit, wash it with water, put it in a cool place for 2 days, store it in a 1°C environment for 12 hours, take it out, and get the refrigerated kumquat fruit;

[0058] b. Take the refrigerated kumquat fruit and open the bottom and top of the kumquat fruit respectively. There is a top cover connected to the shell at the top opening, and the bottom opening forms a bottom hole to separate the peel and pulp. The thickness of the remaining pulp on the peel is ≤ 1.3 mm, spray the care solution evenly on the outer surface of the peel, dry the surface moisture, and set aside;

[0059] Wherein, the care solution comprises the following material composition in weight ratio: 13 parts of chitosan, 6 parts of pectin, 0.8 part of rhamnosidase, 1.0 part of baking soda, and 100 parts of water.

[0060] c. Pick fresh tea leaves with 1-3 leaves of a bud, and put them in a bam...

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Abstract

The invention relates to the technical field of tea processing and particularly relates to kumquat tea and a preparation method of same. The kumquat tea includes a kumquat peel shell, which includes akumquat peel shell body having an opening on the top, and a kumquat peel top cover for sealing the opening. The kumquat peel shell body also has a bottom hole on the bottom. The kumquat peel shell is2-6% in water content, is lower than 8% in sugar content and is 2.8-5.5% in content of kumquat essential oil, and the kumquat peel shell is filled with tea leaves. Compared with conventional kumquattea, the kumquat tea in the invention has a beautiful, full, round shape and uniform and glossy color; when being brewed, the kumquat tea can form mellow fragrance including refreshing fragrance of kumquats and tea smell of tea leaves, has a golden-yellow and bright soup color and has mellow and refreshing taste. The invention also provides a preparation method of the kumquat tea. The method is suitable for large-scale production and has controllable processes, and effectively improves quality of the kumquat tea.

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] Jinjue (Latin formal name used at school: Fortunella margarita (Lour.) Swingle), is the plant of Rutaceae kumquat, also known as golden jujube, kumquat, small orange. Originally distributed in the southeastern coastal provinces of China, especially in Guangdong, it has the longest history of planting and eating kumquats, and is a veritable hometown of kumquats. In addition, it is also widely cultivated in South China and the middle and lower reaches of the Yangtze River. Kumquat is not only beautiful, but also the fruit is rich in vitamin C, kumquat glycosides and other ingredients, which have a certain effect on maintaining cardiovascular function and preventing diseases such as vascular sclerosis and high blood pressure. As a diet and health care product, candied kumquats can be used to a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 宋晓
Owner 广西融桔农业科技有限公司
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