Processing method of kumquat tea

A processing method, kumquat technology, applied in tea treatment before extraction, etc., can solve problems such as short shelf life, waste of tea resources, and difficult storage of kumquat, so as to achieve the effect of sweet taste of tea, increase utilization rate, and reduce bitterness and astringency

Pending Publication Date: 2022-06-14
JIANGXI SERICULTURE & TEA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The harvestable fresh leaves of summer and autumn tea account for more than 60% of the total annual output, but the raw materials of summer and autumn fresh leaves contain high polyphenols, the processed tea leaves have obvious bitterness and astringency, and the quality is not good. The economic benefits of summer and autumn tea market are not high. Summer and autumn tea fresh leaf raw materials are discarded, resulting in a great waste of tea resources
[0004] Traditional kumquat tea drinking is usually to cut fresh kumquats and soak them in water or tea. This method directly uses the soaking method to dissolve the nutrients in the kumquats in water or tea through the juice. This way is obtained The taste of kumquat tea is single, and the effect of kumquat peel has not been fully exerted, and the mixing effect of kumquat and tea is not good. The pulp of kumquat is sour, which affects the taste of tea soup, and the taste is not ideal
In addition, fresh kumquats also have the problems of being difficult to preserve and having a short shelf life.

Method used

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  • Processing method of kumquat tea
  • Processing method of kumquat tea
  • Processing method of kumquat tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Select 7 mature kumquats with uniform shape, beautiful appearance and no damage.

[0028] (2) Clean the selected kumquats and dry them for later use.

[0029] (3) Make a cut at a quarter of the top of the kumquat, but do not cut it to maintain the shape of the top cover;

[0030] (4) Use a spoon to hollow out the kumquat flesh and keep the kumquat peel shell;

[0031] (5) take the fresh leaves of summer and autumn tea as black tea raw material, after cooling and withering until the moisture content is 35%, at a temperature of 35 ° C, carry out a constant temperature kneading for 50min, at a temperature of 35 ° C and under a sealed environment, add licorice The juice is fermented at a constant temperature for 2 hours, the weight ratio of black tea raw materials and licorice juice is 1:2, then at a temperature of 80 ° C, roasted to a moisture content of 20%, cooled to 30 ° C, and then at a temperature of 35 ° C, for a second constant temperature kneading 25min, and ...

Embodiment 2

[0036] (1) Select 8 mature kumquats with uniform shape, beautiful appearance and no damage.

[0037] (2) Clean the selected kumquats and dry them for later use.

[0038] (3) Incision at one-fifth of the top of the kumquat, but not cut off, to maintain the shape of the top cover;

[0039] (4) Use a spoon to hollow out the kumquat flesh and keep the kumquat peel shell;

[0040] (5) take the fresh leaves of summer and autumn tea as black tea raw material, after cooling and withering until the moisture content is 50%, at a temperature of 32 ° C, carry out a constant temperature kneading for 50min, at a temperature of 32 ° C and under a sealed environment, add licorice The juice is fermented at a constant temperature for 3.5 hours, the weight ratio of black tea raw materials and licorice juice is 1:4, then at a temperature of 90 ° C, baking to a moisture content of 30%, cooling to 30 ° C, and then at a temperature of 32 ° C, a secondary constant temperature is carried out Kneadin...

Embodiment 3

[0045] (1) Select 8 mature kumquats with uniform shape, beautiful appearance and no damage.

[0046] (2) Clean the selected kumquats and dry them for later use.

[0047] (3) Incision at one-fifth of the top of the kumquat, but not cut off, to maintain the shape of the top cover;

[0048] (4) Use a spoon to hollow out the kumquat flesh and keep the kumquat peel shell;

[0049] (5) take the fresh leaves of summer and autumn tea as the black tea raw material, after cooling and withering until the moisture content is 40%, at a temperature of 40 ° C, carry out a constant temperature kneading for 50min, at a temperature of 40 ° C and under a sealed environment, add licorice The juice is fermented at a constant temperature for 3.5 hours, the weight ratio of black tea raw material and licorice juice is 1:3, then at a temperature of 90 ° C, roasted to a moisture content of 25%, cooled to 30 ° C, and then at a temperature of 40 ° C, a secondary constant temperature is carried out Knea...

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Abstract

The invention discloses a processing method of kumquat tea, which comprises the following steps: opening the top of a kumquat, hollowing out kumquat flesh, reserving kumquat peel shells, filling the kumquat peel shells with black tea and shredded orange peel which are prepared by withering, rolling, fermenting with licorice juice and drying, and baking until the peel is dry and hard. Effective components of kumquats and tea leaves are organically combined, liquorice juice is added to ferment black tea, the medicinal effect of kumquat peels is fully utilized, meanwhile, the utilization rate of summer and autumn tea fresh leaves is increased, the bitterness of summer and autumn tea is reduced, and the taste of traditional kumquat tea is improved; the prepared kumquat tea has the characteristics that the kumquat tea is convenient to drink and good in air permeability, and tea leaves are not easy to leak out when being brewed, has the kumquat fragrance, mellow tea leaf fragrance and sweet and moist taste, and simultaneously has the health-care effects of the black tea and the liquorice.

Description

technical field [0001] The invention belongs to the technical field of tea making, and in particular relates to a processing method of kumquat tea. Background technique [0002] Kumquat (Fortunella margarita Swingle), also known as kumquat, is a plant under the genus Kumquat of Rutaceae. It has a certain effect on maintaining cardiovascular function, preventing vascular sclerosis, hypertension and other diseases. It can improve chest tightness, depression, cold and cough, prevent Asthma and bronchitis. Kumquat contains vitamin P, which is an important nutrient for maintaining the health of blood vessels. It can strengthen the elasticity of microvessels, and can be used as a supplementary food for high blood pressure, vascular sclerosis, and heart disease. 80% of the vitamin C of kumquats is present on the orange peel, which has certain effects on liver detoxification, eye care, and immune system improvement. [0003] Tea is one of the three most consumed beverages in the w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12A23F3/08
CPCA23F3/14A23F3/06A23F3/12A23F3/08
Inventor 李琛江新凤曹挥华倪德江余志董春旺石旭平李文金童忠飞
Owner JIANGXI SERICULTURE & TEA RES INST
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