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Humidified and dried citrus tea preparation method

A technology for citrus fruit and tea, applied in the field of humidifying and drying citrus tea preparation, can solve the problems of poor sanitation, long production cycle, loss of nutrients, etc., and achieve the effects of improving health care efficacy, ensuring sanitation and safety, and improving production efficiency.

Active Publication Date: 2018-04-20
广西国茗金花茶科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sun-dried tangerine tea has a strong tangerine peel flavor and a mellow taste, but the hygienic conditions are poor and the production cycle is long. In sunny weather, it takes about 20 days to dry the small green tangerines in the sun until they are completely dry, but the small green tangerines are harvested July and August are rainy seasons, and drying in the sun cannot meet the requirements of mass production. Most small green citrus tea producers use direct drying technology
Direct drying has short drying cycle, high efficiency and good hygienic conditions. At present, the long-term accumulated experience drying process is still widely used in production, and all of them use hot dry air to dry. This experience drying process is relatively rough. Direct drying The following problems exist in the half-baked or half-baked tangerines: small green tangerines are prone to inconsistent skin color and yellow-green mottled phenomenon due to uneven heating; During the baking process, important nutrients such as volatile olefins, esters, and alcohols are volatilized and lost, which reduces the unique aroma and health benefits of the small green oranges; Low fusion penetration, serious loss of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing citrus tea with humidification and drying, comprising the following process steps:

[0025] 1. Citrus fruit treatment: wash and dry the fresh citrus fruit, open holes and hollow out the pulp, and keep the shell for later use;

[0026] 2. Filling the tea leaves: filling the tea raw materials into the processed fruit shells;

[0027] 3. The first step of drying: Put the fruit shells filled with tea leaves into a dryer with adjustable temperature, humidity and wind speed for drying. The temperature is 85°C, the relative humidity of the air in the drying room is 95%, and the wind speed is 0.30m / s, duration 5min;

[0028] 4. The second step of drying: the temperature is 55°C, the relative humidity is 70%, the wind speed is 0.50m / s, and the duration is 36h;

[0029] 5. The third step of drying: temperature 45°C, relative humidity 45%, wind speed 0.25m / s, continue drying until the moisture content of citrus tea is ≤8%, and stop drying when the moistur...

Embodiment 2

[0032] A method for preparing citrus tea with humidification and drying, comprising the following process steps:

[0033] Steps 1 and 2 are the same as in Example 1.

[0034] 3. The first step of drying: Put the fruit shells filled with tea leaves into a dryer with adjustable temperature, humidity and wind speed for drying. The temperature is 80°C, the relative humidity of the air in the drying room is 90%, and the wind speed is 0.35m / s, duration 6min;

[0035] 4. The second step of drying: the temperature is 48°C, the relative humidity is 60%, the wind speed is 0.7m / s, and the duration is 40h;

[0036] 5. The third step of drying: temperature 40°C, relative humidity 40%, wind speed 0.30m / s, continue drying until the moisture content of citrus tea is ≤8%, and stop drying when the moisture content of tea is ≤8%;

[0037] 6. Packaging and storage: Cool the dried citrus tea at room temperature, then pack it with tissue paper, and store it in boxes.

Embodiment 3

[0039] A method for preparing citrus tea with humidification and drying, comprising the following process steps:

[0040] Steps 1 and 2 are the same as in Example 1.

[0041] 3. The first step of drying: Put the fruit shells filled with tea leaves into a dryer with adjustable temperature, humidity and wind speed for drying. The temperature is 75°C, the relative humidity of the air in the drying room is 85%, and the wind speed is 0.40m / s, duration 8min;

[0042] 4. The second step of drying: the temperature is 45°C, the relative humidity is 50%, the wind speed is 1.0m / s, and the duration is 48h;

[0043] 5. The third step of drying: temperature 35°C, relative humidity 45%, wind speed 0.35m / s, continue drying until the moisture content of citrus tea is ≤8%, and stop drying when the moisture content of tea is ≤8%;

[0044] 6. Packaging and storage: Cool the dried citrus tea at room temperature, then pack it with tissue paper, and store it in boxes.

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PUM

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Abstract

The invention discloses a humidified and dried citrus tea preparation method, which comprises a citrus processing, tea leaf filling, first-step drying, second-step drying, third-step drying, packagingand storage and other steps. In the steps of citrus tea drying, air temperature, humidity and wind speed are controlled, consequently, the quality of citrus tea is increased, quality deterioration reaction occurring in the conventional hot air drying process, such as active ingredient oxidation and destruction of volatile oil and other heat-sensitive substances, is reduced, so that the active ingredients of the citrus tea are kept to the max, and thereby the health-care effect of the citrus tea is increased.

Description

technical field [0001] The invention relates to the technical field of tea and its preparation, in particular to a method for preparing humidified and dried citrus tea. Background technique [0002] Citrus peel has the effect of regulating qi and resolving phlegm, eliminating dryness and dampness. It is suitable for people with stomach fullness, indigestion, loss of appetite, cough and phlegm. Modern studies have shown that tangerine peel contains a large amount of volatile oil, hesperidin and other ingredients. The volatile oil contained in it has a mild stimulating effect on the gastrointestinal tract, can promote the secretion of digestive juice, eliminate gas in the intestinal tract, and increase appetite. Citrus tea is made from natural citrus peels and tea leaves, processed through a special process. health benefits. The traditional method of making citrus tea is to wash the freshly picked tangerines, dry them, open a small opening on the upper part of the citrus, ho...

Claims

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Application Information

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IPC IPC(8): A23F3/14F26B21/08F26B21/10F26B21/12
CPCA23F3/14F26B21/08F26B21/10F26B21/12F26B2200/02
Inventor 符笋王远湖覃俭家王珂
Owner 广西国茗金花茶科技有限公司
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