Hesperidium puer tea and preparation method thereof

A technology of citrus puffer tea and citrus peel is applied in the field of citrus puffer tea and its preparation, which can solve the problems of easy loss of effective components, loss of effective components, and high water content, and achieve stable and excellent product quality, reduced loss of effective components, and aroma substances. The effect of increased variety

Inactive Publication Date: 2019-01-01
赖惠清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, hot air drying is one of the most common drying methods for dehydration processing of agricultural products. The drying medium is heated air, and the material is dried through moisture absorption-dehumidification balance raw materials. It has the advantages of high drying efficiency, low production cost and no pe

Method used

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  • Hesperidium puer tea and preparation method thereof
  • Hesperidium puer tea and preparation method thereof
  • Hesperidium puer tea and preparation method thereof

Examples

Experimental program
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Embodiment 1

[0031] The raw materials of this embodiment are Xinhui green tea branch mandarin orange and Yunnan Pu'er raw tea loose tea, and its production process is as follows:

[0032] S1. Ingredients: picking fresh green tea branch mandarin oranges in the early autumn of Xinhui, and preparing Yunnan Pu’er raw tea loose tea; among them, each Xinhui green tea branch mandarin orange is equipped with 15g Yunnan Pu’er raw tea loose tea;

[0033] S2. Pretreatment: Clean the Xinhui green tea branch mandarins obtained in step S1 on the machine to remove dust and other unclean substances on the surface of the citrus fruits, and screen out citrus fruits with basically the same shape and size, with a diameter of about 4.0 cm and a height of 3.0 cm. cm; then open the cover, remove the pulp, and then wash to remove the pulp residue to obtain the citrus peel accommodation cavity and the citrus peel upper cover body, and place them in a naturally ventilated place to dry the water for 1 hour; among the...

Embodiment 2

[0037] The raw materials of this embodiment are Xinhui green tea branch mandarin orange and Yunnan Pu'er raw tea loose tea, and its production process is as follows:

[0038] S1. Ingredients: picking fresh green tea branch mandarin oranges at the beginning of autumn in Xinhui, and preparing Yunnan Pu'er raw tea loose tea; among them, each Xinhui green tea branch mandarin orange is equipped with 18g Yunnan Pu'er raw tea loose tea;

[0039] S2. Pretreatment: Clean the Xinhui green tea branch tangerines obtained in step S1 on the machine to remove dust and other unclean substances on the surface of the citrus fruits, and screen out citrus fruits with basically the same shape and size, with a diameter of about 4.5 cm and a height of 3.5 cm. cm; then open the cover, remove the pulp, and then wash to remove the pulp residue to obtain the citrus peel accommodation chamber and the citrus peel upper cover body, and place them in a naturally ventilated place to dry the water for 1.5 hour...

Embodiment 3

[0043] The raw materials of this embodiment are Xinhui green tea branch mandarin orange and Yunnan Pu'er raw tea loose tea, and its production process is as follows:

[0044] S1. Ingredients: picking fresh green tea branch mandarin oranges in the early autumn of Xinhui, and preparing Yunnan Pu’er raw tea loose tea; among them, each Xinhui green tea branch mandarin orange is equipped with 25g Yunnan Pu’er raw tea loose tea;

[0045] S2. Pretreatment: Clean the Xinhui green tea branch mandarins obtained in step S1 on the machine to remove dust and other unclean substances on the surface of the citrus fruits, and screen out citrus fruits with basically the same shape and size, with a diameter of about 5.0 cm and a height of 4.0 cm. cm; then open the cover, remove the pulp, and then wash to remove the pulp residue to obtain the citrus peel accommodation cavity and the citrus peel upper cover body, and place them in a naturally ventilated place to dry the water for 2 hours; wherein,...

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Abstract

The invention discloses a hesperidium puer tea and a preparation method thereof. The preparation method comprises the following steps: preparing fresh green citrus reticulata chichi and puer tea; uncovering hesperidium, removing pulp and airing; filling puer tea into hesperidium shell; placing in a direct sunlight place and naturally basking in sunlight; putting into a far infrared drying oven fordrying. In the invention, the hesperidium shell of green citrus reticulata chachi and the puer tea are combined with each other; cooked puer tea and raw puer tea are selected, so that the hesperidiumpuer tea has unique flavor and features and the choice of consumers is enriched; a natural basking-far infrared drying compound technology is adopted for drying the hesperidium puer tea, so that terpene compounds are increased and sweet fragrance, flower fragrance and wood fragrance are shown; compared with the traditional drying technology, the preparation method has the advantages that the variety of aroma substances is increased, the loss of active ingredients in hesperidium peel is reduced, the hesperidium peel is uniformly fused with the quality of puer tea and the later ageing and storage of the hesperidium puer tea are benefited.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a citrus tea and a preparation method thereof. Background technique [0002] The combination of citrus and tea has existed since ancient times. As early as the Tang Dynasty, Lu Yu's "Tea Classic" "Six Drinks" has related records: "Or use onions, ginger, jujube, orange peel, dogwood, mint, etc. to cook. It’s a hundred boils, or it’s smooth, or boiled to remove the foam, and the water ears are discarded in the ditches, and the custom is endless.” Of course, this drinking method is simply to mix tea and orange peels and boil them. The quality is not strictly limited, and today's citrus puerh tea is more complicated in terms of raw materials and processing. The key factors for the formation are the quality of Pu'er tea and orange peel, and the drying process after the two are mixed. [0003] Pu-erh tea is a tea with unique quality characteristics made from Yunnan...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 赖惠清
Owner 赖惠清
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