Preparation method of shaddock peel tea

Abstract

The invention discloses a preparation method of shaddock peel tea, which comprises the following steps: (1) mixing shaddock peel and a dry tea base, breaking the wall, carrying out primary closed anaerobic scenting, and drying; (2) cooling the mixture to 25-30 DEG C, adding shaddock peel, repeating the operation in the step (1), and carrying out secondary scenting; (3) cooling the mixture to 25-30 DEG C, adding shaddock peel, repeating the operation in the step (1), and carrying out third scenting; and (4) mixing the three-scented shaddock peel tea with shaddock peel, and performing aroma enhancement at 30-45 DEG C. The shaddock peel tea prepared by the method disclosed by the invention is moderate in shaddock fragrance, lasting in fragrance, excellent in quality and low in production cost.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a method for preparing pomelo peel tea. Background technique [0002] Flavored tea is a unique tea product in my country. It is made by using aroma products such as essence and monomer spices to release aroma and the characteristics of tea to absorb aroma. For example, fragrant flowers, fruits, leaves and skins of aroma-producing plants are added. Tea leaves may be endowed with aroma through a special scenting process, so that it has the color, aroma and taste of tea and flavoring spices at the same time. [0003] Peel tea is a kind of flavored tea, which is processed by using the characteristic of exhaling fragrance of peel or combining the characteristics of exhaling fragrance of peel and absorbing fragrance of tea, such as watermelon peel tea, winter melon peel tea, orange peel tea, pineapple peel tea , Apple peel tea, orange peel tea, lemon peel tea, roselle peel tea ...

AI Technical Summary

Problems solved by technology

[0005] Present pomelo peel tea takes tea as basic raw material, and is made with plant pomelo peel as the main fragrant thing. Most of its preparation processes have problems such as the use of flavoring and sweetening additives, unreasonable scenting process, etc., resulting in less aroma release from pomelo peel, less aroma scented into tea leaves, and aroma emission during the scenting process, resulting in uneven pomelo aroma. The pomelo fragrance is not long-lasting and the product quality is uneven. Because the pomelo fragrance is released less and the aroma is insufficient, in order to increase the aroma, it is often adopted to increase the amount of pomelo peel (the proportion of pomelo flowers is increased to 50%), and increasing the dosage will make the pomelo Peet's unique pungent, bitter, and astringent tastes are too strong, and increase production costs, which cannot meet market requirements

In order to increase the aroma without increasing the cost, additives such as essence, monomeric fragrance and chemical additives are often added, but this cannot guarantee the natural characteristics and natural quality of citrus peel tea.

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