Preparation method of Pu'er tea in mandarin orange peel

A technology of citrus tea and citrus peel, which is applied in the field of preparation of citrus tea, which can solve the problems of long aging time, tea taste not sweet enough, loss of nutrition and medicinal substances, etc., to achieve uniform color, brownish red and bright tea soup , the effect of rich and mellow taste

Inactive Publication Date: 2018-08-28
浦北县龙腾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since citrus peel and Pu'er are two different substances after all, and both are solid, when using conventional aging methods, it takes a long aging time to achieve a good fusion of the volatile components of the two.
On the other hand, because the surface of the citrus peel is on the outside, the nutrients and medicinal substances contained in it will be lost as the citrus peel dries and hardens, which is not only a pity, but also causes the tea to taste less sweet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) Collect the residual and secondary fruits of Xinhui mandarin, separate the peel and pulp, dry the obtained peel, and extract the volatile oil by steam distillation (the ratio of dry peel to distilled water is 1g: 500mL, and the distillation time is until the volume of the volatile oil no longer increases ( About 9h)), the content of limonene in the gained volatile oil is 58.6wt% (GC-MS analysis);

[0021] 2) Take the new tangerine, wash it, open the top, take out the pulp, and dry it (referring to the evaporation of all the water on the citrus peel and the top cover, the same below), to obtain the dried citrus peel and its matching top cover;

[0022] 3) Fill the dried orange peel with Pu'er tea, and then inject the volatile oil obtained in step 1) into it (the amount of the volatile oil is to inject 10 μL into each orange peel), cover the top cover, and place it in an oven Dry at 65°C until the water content is less than 10%, take it out, and place it in a naturally...

Embodiment 2

[0024] 1) Collect the residual and secondary fruits of Xinhui mandarin, separate the peel and pulp, dry the obtained peel, and extract the volatile oil by steam distillation (the ratio of dry peel to distilled water is 1g: 500mL, and the distillation time is until the volume of the volatile oil no longer increases ( About 11h)), the content of limonene in the gained volatile oil is 63.5wt% (GC-MS analysis);

[0025] 2) Take the new tangerine, wash it, open the top, take out the pulp, and dry it to obtain the dried citrus peel and the matching top cover;

[0026] 3) Fill the dried orange peel with Pu'er tea, and then inject the volatile oil obtained in step 1) into it (the amount of volatile oil added is to inject 20 μL into each orange peel), cover the top cover, and place in an oven Dry at 60°C until the water content is less than 10%, take it out, and then place it in a naturally ventilated, odor-free environment to age for 3 months.

Embodiment 3

[0028] 1) Collect the residual and secondary fruits of Xinhui mandarin, separate the peel and pulp, dry the obtained peel, and extract the volatile oil by steam distillation (the ratio of dry peel to distilled water is 1g: 500mL, and the distillation time is until the volume of the volatile oil no longer increases ( About 10h)), the content of limonene in the gained volatile oil is 61.8wt% (GC-MS analysis);

[0029] 2) Take the new tangerine, wash it, open the top, take out the pulp, and dry it to obtain the dried citrus peel and the matching top cover;

[0030] 3) Fill the dried orange peel with Pu'er tea, and then inject the volatile oil obtained in step 1) therein (the amount of the volatile oil is to inject 80 μL into each orange peel), cover the top cover, and place in an oven Dry at 55°C until the water content is less than 10%, take it out, and then place it in a naturally ventilated, odor-free environment to age for 3 months.

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PUM

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Abstract

The invention discloses a preparation method of Pu'er tea in mandarin orange peel. The preparation method comprises the following steps of (1) collecting substandard Xinhui mandarin oranges, separating peel from flesh, and extracting volatile oil by using the obtained peel as raw materials; (2) taking Xinhui mandarin oranges, forming an opening in the top of each Xinhui mandarin orange, taking outthe flesh, and performing drying by airing so as to obtain the mandarin orange peel and a top cover matched with the mandarin orange peel; (3) stuffing Pu'er tea to the obtained dried mandarin orangepeel, then injecting the volatile oil prepared in the step (1), performing covering with the top cover, performing drying under the condition of 55-65 DEG C, and performing aging, so that the Pu'er tea in mandarin orange peel is obtained, wherein the addition amount of the volatile oil is equal to or greater than 5[mu]L for each mandarin orange peel. The Pu'er tea in mandarin orange peel preparedby the method disclosed by the invention can enable volatile ingredients of the Pu'er tea and the mandarin orange peel to be merged well, the mouth feel is rich and mellow, and the Pu'er tea in mandarin orange peel is free from astringent taste or other foreign flavor.

Description

technical field [0001] The invention relates to a method for preparing citrus tea, in particular to a method for preparing citrus tea. Background technique [0002] China is the hometown of tea and the origin of tea. In my country, tea is known as the "national drink". Tea has a long history in China and is the contribution of the Chinese people to the world's food culture. Tea, cocoa and coffee are also known as the three major non-alcoholic beverages in the world today, ranking first among the world's three major beverages. The tea leaves used in tea are generally processed from the leaves of the tea tree. There are many kinds of traditional tea, including green tea, black tea, white tea, scented tea, dark tea and so on. Citrus Pucha is a new kind of tea that appeared in the Jiangmen area of ​​southern China. It is made of Yunnan Puer tea and Xinhuigan. It has the effects of reducing phlegm, relieving cough and refreshing the mind. Brew directly with tea. [0003] At p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/405
Inventor 高金彰
Owner 浦北县龙腾食品有限公司
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