Tartary buckwheat and green citrus tea and preparation method thereof

A technology of green mandarin and tartary buckwheat is applied in the field of tartary buckwheat green mandarin tea and its preparation, which can solve the problems of taste and single component, and achieve the effects of improving green astringency, improving nutritional value, large economic benefits and social benefits

Inactive Publication Date: 2020-04-21
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, green citrus tea has a broad market due to its unique flavor, small size and exquisiteness, and is easy to carry. However, the small green citrus Pu’er tea on the market has a slightly astringent taste, and its taste and ingredients are single, which is difficult to be accepted by most young consumers.

Method used

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  • Tartary buckwheat and green citrus tea and preparation method thereof
  • Tartary buckwheat and green citrus tea and preparation method thereof

Examples

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Effect test

preparation example Construction

[0046] like figure 1 Shown, the preparation method of tartary buckwheat green orange tea provided by the invention comprises the steps:

[0047] Screening and pretreatment of tartary buckwheat leaves: select fresh tartary buckwheat leaves with complete leaves and no petioles, wash and drain; wither fresh tartary buckwheat leaves to obtain withered tartary buckwheat leaves; steam green withered tartary buckwheat leaves, The tartary buckwheat leaves are obtained; after cooling, the tartary buckwheat leaves are twisted into strips, and the strip-shaped tartary buckwheat leaves of the same size are selected as tartary buckwheat tea leaves;

[0048] Pre-treatment of green oranges: select fresh green oranges with full particles and uniform size, wash and dry; open a circular opening on the fruit body of fresh green oranges, so that fresh green oranges can be divided into green orange fruit body and green orange cover body ; Manually remove the pulp of the green mandarin fruit body ...

Embodiment 1

[0053] Embodiment 1, preparation tartary buckwheat green mandarin tea

[0054]Screening and pretreatment of tartary buckwheat leaves: picking the green leaves of the main branch of tartary buckwheat in the early flowering stage counting from top to bottom with 1 to 3 leaves, and the picking time is from 9:00 am to 12:00 noon on sunny days; Fresh leaves, washed and drained; the fresh tartary buckwheat leaves were spread out for 1 hour in an environment with a temperature of 25°C and a humidity of 60% to wither slightly, and the thickness of the spread was 1 cm, to obtain withered tartary buckwheat leaves, with a moisture content of 14%; the withered tartary buckwheat leaves were steamed at 90° C. for 2 min for heat-fixing treatment to obtain the finished tartary buckwheat leaves with a moisture content of 10 percent; Knead into strips under the condition of 50%; during the kneading process, the kneading pressure is firstly low pressure 150N, 40min; then, heavy pressure 450N, 20...

Embodiment 2

[0062] Embodiment 2, preparation tartary buckwheat green mandarin tea

[0063] Screening and pretreatment of tartary buckwheat leaves: picking the green leaves of the main branch of tartary buckwheat in the early flowering stage counting from top to bottom with 1 to 3 leaves, and the picking time is from 10:00 am to 12:00 noon on sunny days; Fresh leaves, washed and drained; the fresh tartary buckwheat leaves were spread out for 2 hours in an environment with a temperature of 30°C and a humidity of 70% to wither slightly, and the thickness of the spread was 1.5cm to obtain withered tartary buckwheat leaves. 15%; the withered tartary buckwheat leaves were steamed at 95° C. for 3 min to carry out the heat-fixing treatment to obtain the finished tartary buckwheat leaves with a moisture content of 10.3 percent; Knead into strips under the condition of humidity of 50%. During the kneading process, the kneading pressure is firstly low pressure 150N, 50min; then, heavy pressure 450N,...

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Abstract

The invention discloses tartary buckwheat and green citrus tea and a preparation method thereof. The preparation method of the tartary buckwheat and green citrus tea comprises the following steps: sequentially withering and steaming tartary buckwheat leaves to obtain tartary buckwheat tea leaves; forming openings in the fruit bodies of fresh green citruses to obtain green citrus fruit bodies and green citrus cover bodies; removing pulp on the green citrus fruit bodies and the green citrus cover bodies to obtain fresh green citrus fruit shells and fresh green citrus fruit covers, and then performing fixation; filling the fresh green citrus shells with the tartary buckwheat tea leaves, and covering the fresh green citrus shells with the fresh green citrus covers; and drying the obtained fresh green citruses in the sun until citrus peels are hardened. According to the invention, the tartary buckwheat leaves and the small green citruses are combined, so that the faint scent of the tartarybuckwheat leaves and the fruity flavor of the green citruses are fused, the astringent taste of the small green citruses is improved, and the nutritional value of the tartary buckwheat tea is improved. By adopting a solarization technology, the color, fragrance and taste of the tartary buckwheat leaves and the small green citruses can be better preserved, the damage of high temperature to nutritional ingredients and active ingredients at all levels is avoided, the quality of the tartary buckwheat and green citrus tea is improved, and the tartary buckwheat and green citrus tea can be stored fora long time.

Description

technical field [0001] The invention relates to tartary buckwheat green citrus tea and a preparation method thereof, belonging to the technical field of tea processing. Background technique [0002] Tartary buckwheat is also known as Tatar buckwheat, bitter leaf seven, Wannian buckwheat, Tatar buckwheat, spring buckwheat, wild south buckwheat, and wild buckwheat. The main production areas are concentrated in Sichuan, Yunnan, Guizhou, Hubei, Hunan, Jiangxi and other provinces (autonomous regions) , especially the alpine and hilly areas adjacent to Yunnan-Guizhou-Sichuan. Tartary buckwheat is known as the "king of five grains" and is one of the few medicinal and food crops in nature. According to the "Compendium of Materia Medica": Tartary buckwheat is bitter in taste, can strengthen the stomach, cool in nature, benefit energy, lower qi, widen the intestines and invigorate the stomach, and benefit the eyes and ears. Modern research shows that tartary buckwheat is rich in bio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 马挺军潘迪夏辅尉
Owner BEIJING UNIV OF AGRI
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