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Preparation method of citrus reticulata chachi pu'er tea

A technology of citrus Puer tea and ripe Puer tea, which is applied in the field of preparation of big red citrus Puer tea, which can solve the problems affecting the quality of big red citrus Puer tea, loss of citrus peel nutrients, long drying time, etc., and achieves low cost and small shrinkage , the effect of short drying time

Inactive Publication Date: 2019-01-11
江门市新会区捷和茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of big red mandarin Pu-erh tea is closely related to the quality of its fresh fruit and the drying process. Sun-drying is the traditional drying method of big red mandarin Pu-erh tea. Sun-drying can fully integrate the fragrance of citrus peel with Pu-erh tea, which is beneficial to the subsequent transformation of citrus peel. And it can better retain the nutrients in the orange peel, but the drying process is greatly affected by the weather conditions, and the drying time is long, and it is easy to cause mildew in the product when it encounters humid weather
Drying with modern drying equipment is a feasible way to solve the defects of sun-drying, but if the conditions of the drying process are not properly controlled, it will lead to the loss of nutrients in the citrus peel, and will also greatly affect the quality of the big red mandarin Pu-erh tea

Method used

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  • Preparation method of citrus reticulata chachi pu'er tea
  • Preparation method of citrus reticulata chachi pu'er tea

Examples

Experimental program
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Embodiment 1

[0022] Present embodiment 1 provides a kind of preparation method of big red orange Pu'er tea, it comprises the steps:

[0023] (1) Selection of raw materials: fresh fruits of Xinhui big red mandarin oranges picked in October and ripe Pu'er tea from the palace are used as raw materials;

[0024] (2) Pre-treatment of fresh fruit: Soak the fresh mandarin orange fruit in ozone water with a concentration of 8 mg / L for 20 minutes, then wash it with water, then sieve it according to the size of the fresh fruit, and then make a circle around the pedicle of the fresh fruit Shaped small cover, the diameter of the small cover is 0.4 times of the maximum diameter of the fresh fruit of Chazhi mandarin orange, the pulp is excavated, and the complete peel is kept, then the peel and small cover are cleaned with water, and the surface moisture is air-dried;

[0025] (3) Packing tea: put ripe Pu'er tea into the peel, and then cover with a small cover to obtain the primary product of big red ma...

Embodiment 2

[0028] Present embodiment 2 provides a kind of preparation method of big red orange Pu'er tea, it comprises the steps:

[0029] (1) Raw material selection: fresh Xinhui big red mandarin fruit picked in November and palace Pu'er ripe tea are used as raw materials;

[0030] (2) Fresh fruit pre-treatment: Soak the fresh mandarin orange fruit in ozone water with a concentration of 11mg / L for 15 minutes, then wash it with water, and then sieve it according to the size of the fresh fruit, and then make a circle around the pedicle of the fresh fruit Shaped small cover, the diameter of the small cover is 0.5 times the maximum diameter of the fresh fruit of Chazhimandarin, the pulp is excavated, and the complete peel is kept, and then the peel and small cover are cleaned with water, and the surface moisture is air-dried;

[0031] (3) Packing tea: put ripe Pu'er tea into the peel, and then cover with a small cover to obtain the primary product of big red mandarin Pu'er tea;

[0032] (4...

Embodiment 3

[0034] This embodiment 3 provides a preparation method of citrus puer tea. The difference between the preparation method of this embodiment and embodiment 2 lies in the difference of the heat pump drying conditions in step (4). In this embodiment, the heat pump drying conditions for the primary product of the big red citrus Pu'er tea are as follows: heat pump drying for 23 hours at a temperature of 62° C. and a wind speed of 1.8 m / s.

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Abstract

The invention discloses a preparation method of citrus reticulata chachi pu'er tea. The method comprises the steps as follows: (1) raw material selection: picking fresh citrus reticulata chachi fruitspicked in October to November and cooked pu'er tea as raw materials: (2) pretreatment of fresh fruits: placing fresh fresh citrus reticulata chachi fruits in ozone water to be soaked for 15-20 min, then, thoroughly cleaning the fruits with water, screening the fresh fruits according to size, opening a small round cover on the periphery of the pedicel of each fresh fruit, digging out pulp, reserving complete pericarp, thoroughly cleaning pericarp and small covers with water, and removing surface water; (3) tea putting: putting cooked pu'er tea in pericarp, covering the small covers to obtain aprimary product of citrus reticulata chachi pu'er tea; and (4) drying: performing hot air drying on the primary product of citrus reticulata chachi pu'er tea at 42 DEG C for 4 h, performing heat pumpdrying on the primary product at 60-65 DEG C and at the wind speed of 1.5-2 m / s for 20-25h, and performing cooling at normal temperature, detection and package to obtain citrus reticulata chachi pu'er tea. The citrus reticulata chachi pu'er tea has high nutrient retention rate, small shrinkage, good quality and taste and high healthcare values.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of citrus puer tea. Background technique [0002] Chazhimandarin, Rutaceae citrus plant, edible fruit, peel can be used as tangerine peel, has important therapeutic value. According to the different picking periods, it can be divided into small green mandarin oranges and big red mandarin oranges. Among them, small green mandarin oranges are tea branch oranges in the immature stage, and big red mandarin oranges are tea branch mandarin oranges in the mature stage. The fruit of big red mandarin orange is oblate, oily and shiny, the skin color is bright red to bright red, soft, thick, warm in nature, sweet in taste, large and full in oil chamber, and contains fruity aroma substances and fructose The content is high, and the content of sponge pine silk is also more. Sponge pine silk is a good dietary fiber, which can help gastrointestinal peristalsis and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/14A23F3/06
Inventor 谭国民林丽嫦余永安林树堂
Owner 江门市新会区捷和茶业有限公司