Preparation method of citrus chachiensis, Pu'er tea and ginger tea

A technology of citrus pujiang tea and citrus peel, which is applied in the field of preparation of citrus pujiang tea, can solve the problems of single component, single taste and nutritional components of citrus puffer tea, and achieves reduction of drying time, improvement of nutritional value, and stable quality. Effect

Inactive Publication Date: 2019-02-15
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

[0005] However, the existing citrus tea has a single component, and the mouthfeel and nutritional components are also very single, and there is no application of ginger tea in citrus tea.

Method used

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  • Preparation method of citrus chachiensis, Pu'er tea and ginger tea
  • Preparation method of citrus chachiensis, Pu'er tea and ginger tea

Examples

Experimental program
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Effect test

Embodiment 1

[0034] As a kind of embodiment of the preparation method of tangerine pu ginger tea of ​​the present invention, the preparation method of citrus pu ginger tea comprises the following steps:

[0035] 1) Cleaning: Select Guangdong Xinhui big red oranges of uniform size, and then clean the surface of the oranges with clean water and carry out sterilization treatment;

[0036] 2) Orange pretreatment: After the big red orange is washed, a type of oval opening is opened in the area where the pedicle is located, and the orange is divided into two parts: the lid and the main body of the orange; the lid is similar to an oval, and the pulp inside the orange is removed;

[0037] 3) Secondary treatment of citrus peel: remove the umbilicus and pedicle of the citrus peel after step 2), and open vent holes in the pedicle and umbilicus, then clean the lid and the main body of the citrus with clean water and sterilize them , to remove the residual juice, and then dry the orange peel naturally;...

Embodiment 2

[0048] The difference between this embodiment and Example 1 is that the steel ball in the step 4) is replaced with an iron ball of 4mm, and the ginger tea of ​​the present embodiment includes the following components by weight: 65 parts of old ginger, 5 parts of brown sugar , 2 parts of ganoderma lucidum, 5 parts of forsythia leaves, 5 parts of red dates, 4.5 parts of seaweed, 3 parts of licorice.

Embodiment 3

[0050] The difference between this embodiment and Example 1 is that the weight ratio of the weight of the orange peel in the step 5) to the tea leaves is 3:8. The ginger tea of ​​the present embodiment comprises the following components in parts by weight: 68 parts of old ginger, 5 parts of brown sugar, 3 parts of Ganoderma lucidum, 6 parts of forsythia leaves, 6 parts of red dates, 3.5 parts of seaweed, and 2 parts of licorice.

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Abstract

The invention discloses a preparation method of citrus chachiensis, Pu'er tea and ginger tea. The preparation method comprises the following steps of (1) performing cleaning; (2) treating citrus chachiensis; after the citrus chachiensis is thoroughly cleaned, forming an opening in the pedicle of the citrus chachiensis to divide the citrus chachiensis into two parts of a cover part and a citrus chachiensis body, and cleaning flesh in the citrus chachiensis; (3) treating the citrus chachiensis skin for the second time: removing the umbilical part and the pedicle of the citrus chachiensis skin treated in the step (2), forming air holes in the pedicle and the umbilical part, thoroughly cleaning the cover body and the citrus chachiensis body with clean water, performing sterilization treatment,removing residual fruit juice, and naturally drying the citrus chachiensis skin; (4) performing drying: packing entire heat conductors with films, stuffing the film wrapping the heat conductors intothe citrus chachiensis skin, enabling the inner part of the citrus chachiensis skin to be fully stuffed, placing the citrus chachiensis skin in the sunshine, and performing natural drying until the citrus chachiensis skin is hardened; (5) loading tea in the citrus chachiensis skin: taking out the film in the dried citrus chachiensis skin and the heat conductors together, uniformly mixing Yunnan Pu'er tea with ginger tea to form tea leaves, stuffing the tea leaves in the citrus chachiensis skin, and performing covering with the cover body so as to obtain finished products; and (6) performing aging.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of citrus ginger tea. Background technique [0002] Tea has always been considered as a beverage with health benefits. Clinical trials by relevant experts at home and abroad have proved that tea has the functions of lowering blood lipids, losing weight, inhibiting bacteria, helping digestion, warming stomach, promoting body fluid, quenching thirst, sobering up and detoxifying, eliminating food and greasy, reducing fire and improving eyesight, calming heart and annoyance, clearing heat Detoxification and other functions; the tea polyphenols contained in tea have strong antioxidant and physiological activities. It can also absorb radioactive substances to achieve the effect of radiation protection, thereby protecting women's skin. There are many kinds of traditional tea, including green tea, black tea, Pu'er tea, scented tea, dark tea, white tea and so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
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
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