Orange peel and preparation method thereof

A technology of orange peel and citrus peel, which is applied in the field of tangerine peel and its preparation, can solve the problems that tea leaves are difficult to keep consistent and integrated, and the aroma of citrus peel and tea leaves cannot be good, so as to improve the taste, facilitate brewing, and taste Fragrant effect

Pending Publication Date: 2021-01-29
湖南怡田美农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the drying process of the tea leaves filled in the citrus peel shells during the preparation of the whole tangerine peel is difficult to keep consistent, and the fragrance of citrus peels and tea leaves cannot be well integrated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] A preparation method for orange peel, comprising the steps of:

[0023] 1) Pretreatment of citrus: pick fresh citrus, wash, remove the pulp of fresh citrus, leave the citrus peel, and cut the citrus peel into pieces;

[0024] 2) Debittering treatment of citrus peels: soak citrus peels in 0.5% salt water for 2-5 hours, replace the salt water 1-2 times during the period, dry the citrus peels after debittering, and set aside;

[0025] 3) Preparation of green tea: Picking green tea leaves with one bud and two leaves or three leaves with the same tenderness, and getting green tea sticks after finishing and kneading respectively. -10 minutes, three times of kneading, the first low-pressure kneading for 10-15 minutes, the second medium-pressure kneading for 5-10 minutes, and the third low-pressure kneading for 8-10 minutes;

[0026] 4) Preparation of orange peel: Mix the tea sticks in step 3) and the citrus peels in step 2) evenly, put 0.2%-0.5% jasmine in the quality of the ...

Embodiment 1

[0029] A preparation method for orange peel, comprising the steps of:

[0030] 1) Pretreatment of citrus: pick fresh citrus, wash, remove the pulp of fresh citrus, leave the citrus peel, and cut the citrus peel into pieces;

[0031] 2) Debittering treatment of citrus peels: immerse citrus peels in 0.5% salt water for 5 hours, dry the citrus peels after debittering, and set aside;

[0032] 3) Preparation of green tea: Picking green tea leaves with one bud and two leaves or three leaves with the same tenderness as the first-spawned leaves, and then finishing and kneading to obtain tea sticks respectively, wherein the finishing temperature is 260°C, and the finishing time is 10 minutes. Kneading is divided into three times, the first low-pressure kneading for 10 minutes, the second medium-pressure kneading for 10 minutes, and the third low-pressure kneading for 10 minutes;

[0033] 4) Preparation of orange peel: Mix the tea sticks in step 3) and the citrus peels in step 2) evenl...

Embodiment 2

[0035] A preparation method for orange peel, comprising the steps of:

[0036] 1) Pretreatment of citrus: pick fresh citrus, wash, remove the pulp of fresh citrus, leave the citrus peel, and cut the citrus peel into pieces;

[0037] 2) Debittering treatment of citrus peels: soak citrus peels in 0.5% salt water for 2 hours, replace the salt water twice during this period, dry the citrus peels after debittering, and set aside;

[0038] 3) Preparation of green tea: Picking green tea with one bud, two leaves or three leaves with the same tenderness as the pair of clipped leaves, and then finishing and kneading respectively to obtain tea sticks, wherein the finishing temperature is 280°C, and the finishing time is 810 minutes. Kneading is divided into three times, the first low-pressure kneading for 15 minutes, the second medium-pressure kneading for 5 minutes, and the third low-pressure kneading for 8 minutes;

[0039] 4) Preparation of orange peel: Mix the tea sticks in step 3) ...

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PUM

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Abstract

The invention relates to a preparation method of orange peel. The method comprises orange pretreatment, orange peel debitterizing treatment, green tea preparation and orange peel preparation, the prepared orange peel is convenient to carry and simple to brew compared with the traditional orange tea, the tea aroma of the orange green tea is improved by the debitterizing treatment of the orange peel, and the taste of the green tea is improved by three times of rolling; the proportion of the orange peel to the green tea is strictly controlled, and the health-care effects of the orange peel and the green tea are fully exerted.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to orange peel and a preparation method thereof. Background technique [0002] Tea originated in China, has a long history of 6,000 years, and has formed a unique "tea culture" in China. Tea can be brewed directly with boiling water, and is divided into six categories according to the variety, production method and product shape. With the development of people's living standards, a variety of reprocessed teas and teas with various flavors have gradually emerged. [0003] One of the typical representatives of flavored tea is citrus tea, which removes the pulp from small citrus or big citrus and fills it with tea leaves. The fruity aroma and health-care properties of citrus are integrated into the tea, and the market recognition is getting higher and higher. Now the most common one in the market is Ju Puer, that is, citrus is filled with Pu-erh tea leaves, and the whole Puer P...

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 吴抗抗
Owner 湖南怡田美农业科技有限公司
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