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Method for preparing flemingia philippinensis-citrus chachiensis tea

A technology of vine-like citrus and citrus tea, which is applied in the field of preparation of vine-like citrus tea, can solve the problems that the aroma is difficult to have both uniformity, the influence of flavor quality and safety, and the like, and the process operation of raw materials can be achieved. The effect of strong sex, quality stability and safety, high flavonoids

Pending Publication Date: 2022-01-07
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing flavored teas are generally citrus pu-erh teas made by combining raw Pu-erh tea as a filler with citrus peel and drying in the sun. Due to the influence of the external environment (temperature and humidity, etc.) Larger, which has a greater impact on flavor quality and safety; high-temperature or low-temperature drying technology has certain limitations in taste and aroma, and it is difficult to achieve both in terms of aroma.

Method used

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  • Method for preparing flemingia philippinensis-citrus chachiensis tea
  • Method for preparing flemingia philippinensis-citrus chachiensis tea
  • Method for preparing flemingia philippinensis-citrus chachiensis tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Comparison of sensory quality of tea samples of vine tea with different drying processes

[0026] A method for preparing vine tea, comprising the following steps:

[0027] (1) Raw material selection: take vine leaf tea and tea branch mandarin as raw materials;

[0028] (2) Uncovering and digging out the flesh: Carry out the lid-opening process to the tea branch mandarin orange, then remove the tea branch mandarin pulp, and finally make a small hole at the bottom of the tea branch mandarin empty peel from which the pulp has been removed;

[0029] (4) Packing tea: dry the perforated tangerines in the air for 1 day, and then fill the tangerines with vine tea;

[0030] (5) Drying: dry the tea branch mandarin oranges packed with vine leaf tea; then re-baking, the temperature is controlled at 50°C for 24 hours.

[0031] Among them, in the step (5) drying treatment experiment, 4 different drying processes are designed: A process-use high temperature baking at 70°C...

Embodiment 2

[0035] Example 2 Effects of Different Temperature Conditions on the Sensory Quality of the Tea Samples of Drying and Sun-dried Tea

[0036] A method for preparing vine tea, comprising the following steps:

[0037] (1) Raw material selection: take vine leaf tea and mature tea branch citrus as raw materials;

[0038] (2) Uncovering and digging out the flesh: Carry out the lid-opening process to the tea branch mandarin orange, then remove the tea branch mandarin pulp, and finally make a small hole at the bottom of the tea branch mandarin empty peel from which the pulp has been removed;

[0039] (4) Packing tea: dry the perforated tangerines in the air for 2 days, and then fill the tangerines with vine tea;

[0040] (5) Drying: dry the citrus tangerines packed with vine leaf-pulled tea, and then dry them in the sun; then bake them again at a temperature of 55°C for 36 hours.

[0041] This test is based on the process of drying first and then drying in Example 1. Three different ...

Embodiment 3

[0045] Example 3: Main physical and chemical indicators and antioxidant properties of vine tea

[0046] A method for preparing vine tea, comprising the following steps:

[0047] (1) Raw material selection: take vine leaf tea and mature tea branch citrus as raw materials;

[0048] (2) Uncovering and digging out the flesh: Carry out the lid-opening process to the tea branch mandarin orange, then remove the tea branch mandarin pulp, and finally make a small hole at the bottom of the tea branch mandarin empty peel from which the pulp has been removed;

[0049] (4) Packing tea: dry the perforated tangerines in the air for 1.5 days, then fill the tangerines with vine tea;

[0050] (5) Drying: dry the tangerines packed with vine tea leaves and then dry them naturally; then re-baking, the temperature is controlled at 52°C, and the time is 30 hours; the drying process adopts the M1 mode-step heating treatment 35°C (12h)-40°C (24h)-45°C (12h).

[0051] Adopting the vine tea made by t...

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Abstract

The invention belongs to the technical field of traditional Chinese medicines and particularly relates to a preparation method of flemingia philippinensis-citrus chachiensis tea. The method comprises the following steps: (1) raw material selecting: taking flemingia philippinensis leaf tea and citrus chachiensis as raw materials; (2) uncovering and flesh digging: uncovering the citrus chachiensis, then, removing flesh from the citrus chachiensis, and finally punching a small hole in the bottom of an empty peel of the citrus chachiensis without the flesh; (4) tea loading: naturally airing the citrus chachiensis fruits, and then, filling the citrus chachiensis fruits with the flemingia philippinensis leaf tea; and (5) drying: carrying out drying treatment on the citrus chachiensis fruits filled with the flemingia philippinensis leaf tea; and then, carrying out re-baking for 24-36 hours at the temperature of 50 DEG C to 55 DEG C. According to the method, functional components and aroma of the citrus chachiensis peel can be effectively transferred into the flemingia philippinensis leaf tea, so that the content of flavor substances is increased, the medicine aroma is rich and lasting, the aged aroma is remarkable, and the quality stability and safety of the prepared medicine tea are guaranteed.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicines, in particular to a preparation method of vine tea. Background technique [0002] In recent years, with the advancement of the modernization of traditional Chinese medicine and the development of the general health industry, people's demand for functional health care products on the market is increasing. As an alternative tea, herbal tea has tea drinking and health benefits. The specific effects of its products are favored by consumers in the market. At the same time, it has broad market prospects and development space. Its raw material formula is gradually changing from a single formula to compound formula. Its flavor quality presents a diversified trend of change. It has been confirmed by modern biological science that herbal tea has the effect of health care and health preservation. In the domestic market, there is no vine leaf tea and tea branches and citrus peels that a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/752A61K36/48A61P39/00A61P39/06A61P43/00A61P9/12A61P17/16A23F3/34
CPCA61K36/752A61K36/48A61K9/0095A61P39/00A61P39/06A61P43/00A61P9/12A61P17/16A23F3/34A61K2300/00Y02A40/90
Inventor 李小勇夏祥华黄春梅李小龙李卓蔚
Owner HEZHOU UNIV
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