Preparation method of clovershrub and pericarpium citri reticulatae tea

Abstract

The invention discloses a preparation method of clovershrub dried orange peel tea, which comprises the following steps: selecting raw materials, preferably selecting citrus fruits with thick peel, full oil sac and moderate maturity as the raw materials, selecting the citrus fruits as Xinhui oranges or common oranges with bright peel color and no damage, adding flour or baking soda into the selected peel by using clear water, soaking for 10 minutes, taking out the peel, and drying to obtain the clovershrub dried orange peel tea. And in the peeling process, the peel is uniformly divided into 3-4 sections by adopting a'positive three-knife 'or'symmetrical two-knife' method, the bottom is not broken, and the integrity of the peel is ensured. Therefore, through the standardized design of the whole process and key process parameter control, the quality of the whole process from raw material selection to drinking processing is controllable, and by selecting high-quality raw materials such as Xinhui oranges which are picked before and after the Frost's Descent, stable in water content and full in oil sac, the peel aroma substances and the structural basis are guaranteed; and a dual alkaline cleaning and centrifugal spin-drying technology is adopted, so that surface impurities are effectively removed, and microorganism breeding is prevented.

Description

Technical Field

[0001] The invention relates to the technical field of tangerine peel tea, in particular to a preparation method of Dahongpao tangerine peel tea. Background Art

[0002] In the existing technology, tangerine peel has been widely used as a traditional Chinese medicinal material and a raw material for flavoring beverages, especially "Xinhui tangerine peel" is the most well-known. The traditional production method mainly includes the steps of picking, washing, peeling, drying, aging, etc., and in some processes, alternating steaming and drying is introduced to remove odor and enhance flavor and medicinal properties. Some modern tea-making companies have carried out preliminary standardized production, trying to achieve quality preservation and efficiency improvement through low-temperature drying, airtight storage and other means. Some processing methods have also been simplified in terms of drying and brewing methods, such as using infrared drying or airflow heat drying processes;

[0003] However, the existing technology still has many shortcomings. First, there is a lack of precise standards for raw material selection and primary processing, resulting in significant differences in the oil content, flavor retention, etc. of the finished dried tangerine peel; second, the traditional drying process is not precise in temperature and humidity control, which can easily lead to hardening of the peel surface, undryness of the interior, or volatilization and loss of aroma components; third, in the steaming and drying process, there is no systematic limitation on core parameters such as steam humidity and drying conditions, which makes it difficult to ensure stable improvement of flavor and efficacy; fourth, the aging process lacks an environmental control system and is easily affected by mildew, oxidation, etc., affecting storage safety and quality consistency; fifth, most drinking processing methods only emphasize "making tea instead of drinking" but ignore the awakening treatment before brewing, resulting in insufficient aroma stimulation and insufficient release of functional ingredients. Overall, the existing Dahongpao dried tangerine peel tea preparation process still lacks a complete, systematic, stable, and easy-to-standardize process path, making it difficult to achieve a balance between quality improvement and large-scale production. Summary of the Invention

[0004] The present invention aims to solve one of the technical problems in the related art at least to a certain extent.

[0005] To this end, the purpose of the present invention is to provide a preparation method of Dahongpao tangerine peel tea, which achieves the unity of product flavor, efficacy and stability by clarifying temperature and humidity parameters, processing details and storage conditions. It effectively solves the problems existing in the prior art such as inconsistent raw material quality, imprecise control of drying and aging processes, and poor drinking effect.

[0006] To achieve the above object, the present invention provides a method for preparing Dahongpao tangerine peel tea, comprising the following steps:

[0007] S1. Raw material selection, preferably thick skin oil cells full, moderately mature citrus fruit as raw materials, the fruit is Xinhui orange or ordinary citrus, requiring the peel color bright, no damage;

[0008] S2. Cleaning: Soak the selected peels in water with flour or baking soda for 10 minutes, scrub and dry the surface to remove pesticide residues;

[0009] S3. Peeling process: Use the "three-knife" or "two-knife" method to evenly divide the peel into 3 to 4 parts, leaving the bottom unbroken to ensure the integrity of the peel;

[0010] S4. Preliminary drying: Spread the peeled fruit in a cool, well-ventilated place and air dry for 2-3 days until the surface hardens. Alternatively, dry the fruit in a dryer at 40-50°C during rainy weather until the fruit hardens.

[0011] S5. Steaming and drying cycle: the initially dried peel is subjected to a "three-steaming and three-drying" or "nine-steaming and nine-drying" process, where each steaming step is followed by sun drying for 15 minutes, and repeated multiple times to remove odor and enhance efficacy;

[0012] S6. Aging and storage: Place the dried tangerine peel in a well-ventilated cotton bag, ceramic jar, or sealed glass jar. Store in a well-ventilated environment with a humidity of 50%-70% and a temperature of 20-30°C. Turn the peel regularly during the rainy season and autumn and winter. Aging time should be no less than three years.

[0013] S7. For drinking, take 3 to 10 grams of aged Dahongpao tangerine peel, wash it and brew it with hot water instead of tea. It is suitable for digestion aid after meals and daily conditioning.

[0014] The invention discloses a preparation method of Dahongpao tangerine peel tea, which realizes quality control of the entire process from raw material selection to drinking processing through standardized design of the entire process and control of key process parameters. The working principle of the invention is as follows: by selecting high-quality raw materials such as Xinhui tangerines that are picked around the Frost Descent solar term and have stable water content and plump oil cells, the aroma substances and structural basis of the peel are guaranteed; double alkaline cleaning and centrifugal drying technology are adopted to effectively remove surface impurities and prevent the growth of microorganisms; and standardized knife techniques are used and the placement method is controlled in the peeling stage to improve drying efficiency and peel integrity.

[0015] Specifically, in the raw material selection described in S1, the picking time of the Xinhui oranges is controlled within 7 days before and after the Frost Descent solar term, the water content of the fruit is 70%-75%, and it is necessary to pass manual preliminary screening to remove fruits that are bitten by insects, damaged, and have black spots on the peel surface to ensure the integrity and quality stability of the tangerine peel raw material.

[0016] Specifically, the cleaning process described in S2 further includes two rinsing processes, the first one is to soak and scrub with a solution containing 1%-3% baking soda, the second one is to rinse with running water for 5 minutes, and after cleaning, food-grade centrifugal drying equipment is used for dehydration to control the residual moisture on the peel surface to less than 5%.

[0017] Specifically, in the peeling process described in S3, the "three-knife" operation needs to cut longitudinally along the top of the fruit, the blade width is 1-1.5 cm, and the depth is controlled to be more than 90% of the thickness of the peel but not to damage the flesh. After peeling, the peel needs to be flattened and arranged in sequence on a clean grid in a uniform direction to facilitate subsequent uniform drying.

[0018] Specifically, the initial drying stage described in S4 lasts for no less than 72 hours. The relative humidity during natural drying should be lower than 60%. The fruits need to be turned over 2-3 times a day, and overlapping of the peels should be avoided. When using a dryer for drying, a variable temperature control strategy is adopted, that is, the temperature is set at 45°C for the first 24 hours and raised to 50°C for the next 24 hours to prevent the volatile oil components from being destroyed.

[0019] Specifically, the steaming and drying cycle described in S5 adopts the traditional three-steaming and three-drying process. Each steaming is carried out in a closed steamer. The humidity in the steamer is maintained at 90%-95%. After each steaming, it needs to be naturally cooled to below 40°C before drying. The drying process needs to be carried out under direct sunlight with an intensity greater than 600W / m 2 The cooking process should be carried out under the conditions of no less than 6 hours to promote the aroma transformation and odor volatilization.

[0020] Specifically, during the aging and storage process described in S6, a charcoal bag and a food-grade desiccant are built into the ceramic pot to adjust the humidity and absorb odors. The storage environment is regulated by a constant temperature and humidity system. The temperature is constant at 25±2°C and the relative humidity is 60%-65%. The appearance, aroma and moisture content of the tangerine peel are tested every quarter. It can only be used for subsequent drinking processing after the aging period has reached 3 years.

[0021] Specifically, the drinking process described in S7 further includes a "warm water awakening" step before hot water brewing, that is, the dried tangerine peel is placed in 60°C warm water for pre-soaking for 1 minute to activate the aroma and water-soluble components, and then brewed with boiling water, and the first soaking time is controlled to 8 minutes, and the subsequent water replenishment time does not exceed 5 minutes each time, and the total number of water replenishment times is controlled within 3 times to ensure the taste and release of effective ingredients.

[0022] Additional aspects and advantages of the present invention will be set forth in part in the description which follows and, in part, will be obvious from the description which follows, or may be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The above and / or additional aspects and advantages of the present invention will become apparent and readily understood from the following description of the embodiments in conjunction with the accompanying drawings, in which:

[0024] Figure 1 The present invention provides a preparation method of Dahongpao tangerine peel tea and a schematic flow chart of the preparation method. DETAILED DESCRIPTION

[0025] The embodiments of the present invention are described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention and are not to be construed as limiting the present invention. On the contrary, the embodiments of the present invention include all variations, modifications, and equivalents that fall within the spirit and scope of the appended claims.

[0026] A method for preparing Dahongpao tangerine peel tea according to an embodiment of the present invention will be described below with reference to the accompanying drawings.

[0027] like Figure 1 As shown, a method for preparing Dahongpao tangerine peel tea according to an embodiment of the present invention is as follows:

[0028] S1. Raw material selection: Citrus fruits with thick skin, plump oil cells and moderate maturity are preferred as raw materials. The fruits are Xinhui mandarin oranges or ordinary mandarins, and the peel is required to be bright in color and without damage.

[0029] It should be noted that the citrus raw materials described in this embodiment need to be observed for their balance between oil cell density and skin thickness before picking. It is recommended that the fruits be picked around the Frost Descent solar term, when the oil cells on the peel are most active and the aroma is rich. The picking time should be avoided under strong sunlight and after rain to prevent moisture accumulation and cause the peel to rot easily.

[0030] S2. Cleaning: Soak the selected peels in clean water with flour or baking soda for 10 minutes, scrub and dry the surface moisture to remove pesticide residues.

[0031] It should be noted that the cleaning treatment described in this embodiment not only effectively decomposes surface residues, but also can be combined with a double cleaning process: the first time, an alkaline solution is used to remove oil stains and agricultural residues, and the second time, clean water is used to rinse thoroughly and naturally air-dry or spin-dry at low temperature until the moisture content of the peel does not exceed 10%, so as to ensure that the peel is not easy to mold when entering the next process.

[0032] S3. Peeling process: Use the "three straight knives" or "two symmetrical knives" method to evenly divide the peel into 3 to 4 petals, leaving the bottom unbroken to ensure the integrity of the peel.

[0033] It should be noted that the peeling method described in this embodiment helps to ensure uniform penetration of heat during subsequent steaming and drying, while retaining the continuity of the peel structure helps prevent the peel from curling and deformation. It is recommended to spread the peel flat on a bamboo or food-grade plastic grid immediately after peeling, and arrange it in order according to the incision direction to avoid sticking.

[0034] S4. Preliminary drying: Spread the peeled peel flat in a ventilated and cool place and dry it naturally for 2 to 3 days until the surface becomes hard. Alternatively, use a dryer at a low temperature of 40 to 50 degrees Celsius in rainy weather to dry the peel until it becomes hard.

[0035] It should be noted that the drying process described in this embodiment should strictly control the ambient humidity to no more than 65%, and natural drying requires turning over every 6 hours to maintain uniform drying. If a dryer is used, a step-by-step heating program is adopted. The first stage is kept within 40°C to prevent the aroma from volatilizing, and the second stage is steadily raised to 50°C until the surface of the peel is tightened while the interior is still moisturized.

[0036] S5. Steaming and drying cycle: the initially dried peel is subjected to a "three-steaming and three-drying" or "nine-steaming and nine-drying" process, that is, steaming for 15 minutes each time and then drying in the sun, and repeating this process multiple times to remove odor and enhance medicinal efficacy.

[0037] It should be noted that the steaming and drying operation described in this embodiment must be carried out in a high-humidity and high-temperature closed steamer, steamed with saturated steam at 100°C, and naturally cooled to room temperature after each steaming before drying. The peel must be kept in an unfolded state during the drying process, and sufficient sunlight intensity and ventilation conditions must be ensured. After each cycle, the peel should have a noticeable darkening of color and a richer aroma.

[0038] S6. Aging and storage: Place the dried tangerine peel in a well-ventilated cotton bag, ceramic jar or sealed glass jar. The storage environment should be well-ventilated, the humidity should be maintained at 50%-70%, and the temperature should be controlled at 20-30℃. Turn it over and dry it regularly during the rainy season and autumn and winter every year. The aging time should be no less than three years.

[0039] It should be noted that the aging stage described in this embodiment is a key link affecting the quality of dried tangerine peel. It is advisable to select a storage environment that is away from light, moisture, and well ventilated, and place a hygroscopic desiccant and activated carbon in the tank to adjust the microenvironment; the moisture content, aroma, and color changes should be tested every quarter, and the morning period with mild sunlight and no wind and sand should be selected for drying to prevent the peel from deteriorating due to exposure to the sun.

[0040] S7. For drinking, take 3 to 10 grams of aged Dahongpao tangerine peel, wash it and brew it with hot water instead of tea. It is suitable for digestion aid after meals and daily conditioning.

[0041] It should be noted that the drinking method described in this embodiment can add a "warm water awakening" step before brewing, that is, soak it in 60°C warm water for 1 minute to fully activate its volatile oil and water-soluble flavonoids, and then brew it with boiling water above 95°C. The first soaking time is controlled between 5 and 8 minutes, and the continuous brewing is not more than 3 times to maintain a rich aroma and a harmonious taste.

[0042] Specifically, by optimizing the process and refining the technology of the whole process of raw material selection, cleaning, peeling, drying, steaming, aging and drinking, the quality of dried tangerine peel can be controlled throughout the whole process. Its working principle is: first, by selecting raw materials such as Xinhui oranges with thick skin and full oil cells, and controlling the picking time and maturity, the basic quality of the original flavor and functional substances of the peel is ensured; then, alkaline cleaning and low-temperature drying technology are used to effectively remove agricultural residues and prevent mildew, providing clean conditions for subsequent processing; in the peeling stage, standardized knife techniques and spreading methods are used to keep the peel structure intact, which is conducive to later drying and aroma retention; the drying stage is combined with natural airing and segmented low-temperature drying to ensure that the aroma components are not destroyed, while making the peel dry on the outside and soft on the inside. , laying the foundation for the steaming and drying process; the steaming and drying process promotes the volatilization of off-flavors, aroma transformation, and release of effective ingredients through multiple high-temperature steam and sun-drying cycles; the aging stage is stored for a long time in a controllable temperature and humidity environment, so that volatile oils, flavonoids and other substances are stably precipitated and form a unique aged fragrance; finally, through the scientific drinking path of "warm water awakening + hot water brewing", its aromatic and functional components are activated, and the flavor and medicinal effect are retained and enhanced throughout the entire process from raw materials to brewing. This method systematically solves the problems existing in the background technology, such as unclear raw material selection standards, incomplete cleaning, drying destroying flavor, no control parameters for steaming and drying, easy mildew during aging, and weakened drinking effect, and significantly improves the stability, flavor retention and drinking functionality of tangerine peel tea products.

[0043] Further, if Figure 1 As shown, in the raw material selection described in S1, the picking time of the Xinhui oranges is controlled within 7 days before and after the Frost Descent solar term, the water content of the fruit is 70%-75%, and it is necessary to pass manual preliminary screening to remove fruits that are bitten by insects, damaged, and have black spots on the peel surface to ensure the integrity and quality stability of the tangerine peel raw material.

[0044] It should be noted that the harvesting time described in this embodiment is based on the traditional experience of dried tangerine peel production in the Xinhui region. The period around the time of Frost's Descent is when the peel's oil cells are at their fullest and the aroma is at its richest. Controlling the moisture content to 70%-75% not only facilitates the subsequent peeling operation but also ensures that the peel is less likely to shrink or undergo quality changes during the drying process. The standardized manual screening process ensures a high degree of consistency in the raw materials entering the next step, which helps improve the quality stability and controllability of the final product.

[0045] Further, if Figure 1 As shown, the cleaning process described in S2 further includes two rinsing processes, the first one is to use a 1%-3% baking soda solution for soaking and scrubbing, the second one is to use running water for 5 minutes, and after cleaning, food-grade centrifugal drying equipment is used for dehydration to control the residual moisture on the peel surface to less than 5%.

[0046] It should be noted that the double cleaning scheme described in this embodiment can effectively remove wax, pesticides and dust impurities remaining on the skin. The alkaline properties of baking soda can neutralize some organic acid residues, and the centrifugal drying process is faster and more hygienic than natural drying, effectively reducing the risk of microbial growth on the peel and providing a clean and stable physical basis for subsequent drying and steaming.

[0047] Further, if Figure 1 As shown, in the peeling process described in S3, the "three-knife" operation needs to cut longitudinally along the top of the fruit, the blade width is 1-1.5 cm, and the depth is controlled to be more than 90% of the thickness of the peel without damaging the flesh. After peeling, the peel needs to be flattened and arranged in sequence on a clean grid in a uniform direction to facilitate subsequent uniform drying.

[0048] It should be noted that the knife technique described in this example not only preserves the integrity of the peel but also avoids cracking the peel and fruit, making the drying process more controllable. Arranging the peels in a uniform direction facilitates air circulation and balanced water evaporation, preventing moisture retention caused by stacking. It also ensures consistent aroma evaporation, improving flavor consistency during subsequent processing.

[0049] Further, if Figure 1 As shown in FIG, the initial drying stage described in S4 lasts for no less than 72 hours. During the natural drying period, the relative humidity should be lower than 60%. The peels should be turned over 2-3 times a day to avoid overlapping. When using a dryer for drying, a variable temperature control strategy is adopted, that is, the temperature is set at 45°C for the first 24 hours and then raised to 50°C for the next 24 hours to prevent the volatile oil components from being destroyed.

[0050] It should be noted that the drying process described in this embodiment combines the advantages of natural drying and mechanical drying. The natural drying stage can retain the natural aroma on the surface of the peel, and the setting of the turning frequency prevents local heating and mold of the peel; and the segmented temperature-controlled drying can simulate the natural air-drying curve, while ensuring the drying efficiency, minimizing the volatilization and decomposition of aroma components and active substances, thereby improving the intrinsic quality of the product.

[0051] Further, if Figure 1 As shown, the steaming and drying cycle described in S5 adopts the traditional three-steaming and three-drying process. Each steaming is carried out in a closed steamer. The humidity in the steamer is maintained at 90%-95%. After each steaming, it needs to be naturally cooled to below 40°C before drying. The drying process needs to be carried out under direct sunlight with an intensity greater than 600W / m 2 The cooking process should be carried out under the conditions of no less than 6 hours to promote the aroma transformation and odor volatilization.

[0052] It should be noted that the steaming and drying cycle process described in this embodiment is the key to enhancing the level change of "medicinal aroma to aged aroma" of dried tangerine peel. By softening the peel structure through high humidity and high heat, aromatic oil substances are converted into more stable aldehydes and alcohol components. Controlling the drying conditions can promote the complete oxidation reaction of polyphenols, thereby removing the raw and bitter taste, stimulating the cooked and aged aroma, and giving Dahongpao tea the typical soft and rich flavor.

[0053] Further, if Figure 1 As shown, during the aging and storage process described in S6, a charcoal bag and a food-grade desiccant are built into the ceramic pot to adjust the humidity and absorb odors. The storage environment is regulated by a constant temperature and humidity system. The temperature is constant at 25±2°C and the relative humidity is 60%-65%. The appearance, aroma and moisture content of the tangerine peel are tested every quarter. It can only be used for subsequent drinking processing after the aging period of 3 years.

[0054] It should be noted that the aging system described in this embodiment achieves stable aging of peel components through physical regulation and biological slow-release mechanisms. The charcoal bag can absorb odor and dust, and the desiccant maintains dry-wet balance to prevent mold due to air fluctuations. Quarterly inspection data provides a decision-making basis for determining whether to turn over, ventilate or replace the container, thereby ensuring the intrinsic aging effect and safety of the product after three years of aging.

[0055] Further, if Figure 1 As shown, the drinking process described in S7 further includes a "warm water awakening" step before hot water brewing, that is, the tangerine peel is placed in 60°C warm water for pre-soaking for 1 minute to activate the aroma and water-soluble components, and then brewed with boiling water, and the first soaking time is controlled to 8 minutes, and the subsequent water replenishment time does not exceed 5 minutes each time, and the total number of water replenishment times is controlled within 3 times to ensure the taste and release of effective ingredients.

[0056] It should be noted that the "warm water awakening" step described in this embodiment can promote the softening and dissealing of the aroma particles and high-molecular polysaccharide structure remaining in the peel, which is conducive to the rapid release of effective substances such as flavonoids and naringin in the first brew, thereby enhancing the richness of the first part of the taste and the lingering sweetness in the middle part. At the same time, the number and time of water additions are controlled to prevent the latter part from being too thin or the precipitation of off-flavors, thereby stabilizing the drinking experience.

[0057] In summary, through the standardized design of the entire process and the control of key process parameters, the quality of the entire process from raw material selection to drinking processing is controlled. Its working principle is as follows: by selecting high-quality raw materials such as Xinhui oranges that are picked around the Frost Descent solar term, have stable water content, and have full oil cells, the aroma substances and structural basis of the peel are guaranteed; double alkaline cleaning and centrifugal drying technology are used to effectively remove surface impurities and prevent the growth of microorganisms; standardized knife techniques are used and the placement method is controlled during the peeling stage to improve drying efficiency and peel integrity; a drying strategy combining natural airing and segmented low-temperature drying is used to keep the peel dry on the outside and soft on the inside, retaining the volatile oil components to the maximum extent; high temperature is used during the steaming and drying cycle to effectively remove surface impurities and prevent microbial growth; The repeated alternation of steam and strong sunlight causes the bitter substances in the peel to volatilize, the aroma components to transform, and the color to deepen, thereby enhancing the flavor and functionality; during the aging process, with the help of a constant temperature and humidity environment and auxiliary adsorption components, the peel is deeply ripened and safely stored; when drinking, the "warm water awakening + hot water brewing" mode is used to activate and release effective ingredients such as aroma and flavonoids, making the entire preparation path a complete closed loop. This method systematically solves the problems in the existing technology, such as inconsistent raw material standards, incomplete cleaning, drying that destroys flavor, no control basis for the steaming and drying process, easy deterioration during the aging stage, and poor drinking experience, significantly improving the safety, functionality and flavor consistency of tangerine peel tea products.

[0058] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are exemplary and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and deform the above embodiments within the scope of the present invention.

Claims

1. A method for preparing Dahongpao tangerine peel tea, characterized in that: The following steps are included: S1. Raw material selection: Citrus fruits with thick skin, plump oil cells, and moderate maturity are preferred as raw materials. The fruits are Xinhui mandarin oranges or ordinary mandarins, derived from Wanzhou Guhong oranges and Dahongpao red oranges, and the peel is required to be bright in color and without damage; derived from Wanzhou Guhong oranges and Dahongpao red oranges. S2. Cleaning: Soak the selected peels in water with flour or baking soda for 10 minutes, scrub and dry the surface to remove pesticide residues; S3. Peeling process: Use the "three-cut" or "two-cut" method to evenly divide the peel into 3 to 4 parts, leaving the bottom unbroken to ensure the integrity of the peel; S4. Preliminary drying: Spread the peeled fruit in a cool, well-ventilated place and air dry for 2-3 days until the surface hardens. Alternatively, dry the fruit in a dryer at 40-50°C during rainy weather until the fruit hardens. S5. Steaming and drying cycle: the initially dried peels are subjected to a "three-steaming and three-drying" or "nine-steaming and nine-drying" process, where each steaming step is repeated for 15 minutes followed by sun drying, to remove odor and enhance efficacy. S6. Aging and storage: Place the dried tangerine peel in a well-ventilated cotton bag, ceramic jar, or sealed glass jar. Store in a well-ventilated environment with a humidity of 50%-70% and a temperature of 20-30°C. Turn the peel regularly during the rainy season and autumn and winter. Aging time should be no less than three years. S7. For drinking, take 3 to 10 grams of aged Dahongpao tangerine peel, wash it and brew it with hot water instead of tea. It is suitable for digestion aid after meals and daily conditioning.

2. The method for preparing Dahongpao tangerine peel tea according to claim 1, wherein ,characterized in that, In the raw material selection described in S1, the picking time of the Xinhui oranges is controlled within 7 days before and after the Frost Descent solar term, the water content of the fruit is 70%-75%, and it is necessary to pass manual preliminary screening to remove fruits that are bitten by insects, damaged, and have black spots on the peel surface to ensure the integrity and quality stability of the tangerine peel raw material.

3. The preparation method of Dahongpao tangerine peel tea according to claim 1, wherein The cleaning process described in S2 further includes two rinsing processes, the first one is to soak and scrub with a solution containing 1%-3% baking soda, the second one is to rinse with running water for 5 minutes, and after cleaning, it is dehydrated using food-grade centrifugal drying equipment to control the residual moisture on the peel surface to less than 5%.

4. The method for preparing Dahongpao tangerine peel tea according to claim 1, wherein In the peeling process described in S3, the "three-knife" operation needs to cut longitudinally along the top of the fruit, the blade width is 1-1.5 cm, and the depth is controlled to be more than 90% of the thickness of the peel without damaging the flesh. After peeling, the peel needs to be flattened and arranged in sequence on a clean grid in a uniform direction to facilitate subsequent uniform drying.

5. The method for preparing Dahongpao tangerine peel tea according to claim 1, wherein The initial drying stage described in S4 lasts for no less than 72 hours. The relative humidity during natural drying should be lower than 60%. The fruits need to be turned over 2-3 times a day, and overlapping of the peels should be avoided. When using a dryer for drying, a variable temperature control strategy is adopted, that is, the temperature is set at 45°C for the first 24 hours and raised to 50°C for the next 24 hours to prevent the volatile oil components from being destroyed.

6. The preparation method of Dahongpao tangerine peel tea according to claim 1, characterized in that, The steaming and drying cycle described in S5 adopts the traditional three-steaming and three-drying process. Each steaming is carried out in a closed steamer. The humidity in the steamer is maintained at 90%-95%. After each steaming, it needs to be naturally cooled to below 40°C before drying. The drying process needs to be carried out under direct sunlight with an intensity greater than 600W / m 2 The cooking process should be carried out under the conditions of no less than 6 hours to promote the aroma transformation and odor volatilization.

7. The method for preparing Dahongpao tangerine peel tea according to claim 1, wherein During the aging and storage process described in S6, a charcoal bag and a food-grade desiccant are placed inside the ceramic pot to adjust the humidity and absorb odors. The storage environment is regulated by a constant temperature and humidity system. The temperature is kept constant at 25±2°C and the relative humidity is 60%-65%. The appearance, aroma and moisture content of the tangerine peel are tested every quarter. It can only be used for subsequent drinking processing after the aging period has reached 3 years.

8. The method for preparing Dahongpao tangerine peel tea according to claim 1, wherein The drinking process described in S7 further includes a "warm water awakening" step before hot water brewing, that is, placing the dried tangerine peel in 60°C warm water for 1 minute to activate the aroma and water-soluble components, and then brewing with boiling water. The first soaking time is controlled to 8 minutes, and the subsequent water replenishment time does not exceed 5 minutes each time. The total number of water replenishment times is controlled within 3 times to ensure the taste and release of effective ingredients.

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