Compressed seasoning tea with exocarpium citri grandis and Pu'er tea and preparation method of compressed seasoning tea

Abstract

The invention belongs to the technical field of preparation of seasoning tea, and particularly relates to compressed seasoning tea with exocarpium and Pu'er tea and a preparation method thereof.The preparation method comprises the following steps that firstly, raw material pretreatment is conducted, authentic exocarpium is selected, impurities are removed, the exocarpium is cut into particles or thick shreds for use, and raw Pu'er tea or cooked Pu'er tea raw materials meeting requirements are selected; step 2, blending: weighing the pretreated pummelo peel and Pu'er tea, blending, and fully and uniformly mixing to obtain a mixed raw material; step 3, performing steam-pressing shaping: performing steam softening treatment on the mixed raw materials, then putting the mixed raw materials into a specific mold, and performing compression molding through a press machine to obtain a compressed tea base; and step 4, drying: drying the pressed and molded tea base, so that the water content is reduced to be within the range required by the national standard to obtain a finished product of the pressed and flavored tea, and the ratio range is innovative: the content of the exocarpium citri grandis is expanded to 8-35%, the product can keep a good pressing and molding effect, and tea soup is red and bright in color and unique in fragrance after being brewed.

Description

Technical Field

[0001] This invention belongs to the field of flavored tea preparation technology, specifically a compressed flavored tea that combines the properties of tangerine peel and Pu'er tea, and its preparation method. Background Technology

[0002] Huazhou tangerine peel (Huazhou pomelo peel) is the dried, unripe outer peel of the plant *Pomelo huazhouensis*, belonging to the Rutaceae family. It is the authentic Huazhou tangerine peel listed in the *Pharmacopoeia of the People's Republic of China*. A traditional Guangdong medicinal material, it is primarily used to treat coughs due to wind-cold, excessive phlegm, shortness of breath, food stagnation, and belching. During the Qing Dynasty, it was listed as a tribute to the imperial court and was hailed as a precious remedy for phlegm. *Ben Cao Cong Xin* states, "Huazhou tangerine peel is extremely effective at eliminating phlegm, but its purging effect is too strong and should not be used lightly." *Ben Cao Gang Mu Shi Yi* states, "The *Shi Yao Bian Wei* says: 'Genuine Huazhou tangerine peel, when decocted, has a sweet aroma; a little of its juice placed in a spittoon will turn the phlegm into water; this is a superior product.'"

[0003] Citrus peel has excellent medicinal effects, such as relieving cough, resolving phlegm, and moisturizing the lungs. However, because citrus peel is bitter and astringent, it is not palatable. Therefore, a compressed tea made by combining citrus peel with Pu-erh tea is proposed. Summary of the Invention

[0004] To address the shortcomings of existing technologies, the technical solution adopted by this invention is: a compressed flavored tea that combines Huajuhong (a type of tangerine peel) and Pu'er tea, made from the following raw materials by weight percentage: Huajuhong 8%–35%, Pu'er tea 65%–92%; Furthermore, the Pu-erh tea mentioned is Yunnan Pu-erh tea, including raw Pu-erh tea and / or ripe Pu-erh tea.

[0005] Furthermore, the Pu-erh tea mentioned is raw or ripe Pu-erh tea processed from sun-dried green tea of ​​the Yunnan large-leaf variety.

[0006] Furthermore, the flavored tea is processed into cakes, bricks, tuocha, or small balls using a compression process.

[0007] Furthermore, the Huazhou tangerine peel mentioned is a certified authentic Huazhou tangerine peel from Huazhou, Guangdong.

[0008] A method for preparing a compressed flavored tea that combines the characteristics of tangerine peel and Pu-erh tea includes the following steps: Step 1: Raw material pretreatment. Select authentic Huajuhong (a type of tangerine peel), remove impurities, and cut it into granules or coarse shreds for later use. Select raw Pu-erh tea or ripe Pu-erh tea that meets the requirements. Pre-treatment of Huazhou tangerine peel: Select authentic Huazhou tangerine peel from Huazhou, Guangdong, with certified origin. The best quality is tangerine peel with intact peel, dense fuzz, and rich aroma. Use Huazhou tangerine peel slices or fetal fruit that have been aged for more than 1 year to reduce dryness. Remove fruit stalks, leaves, moldy pieces and foreign objects manually. If there is dust on the surface of the raw material, it can be blown away with compressed air for a short time or sprayed with food-grade alcohol mist and then dried to avoid washing with water and loss of effective ingredients. Put the sliced ​​tangerine peel or whole fruit into a multi-functional pelletizer or crusher and cut it into coarse shreds or coarse particles with uniform size. This will make it easier to mix with tea leaves during subsequent blending and will also help the active ingredients to leach out evenly during brewing. After cutting, use a vibrating screen to remove fine powder and excessively large pieces. Collect qualified materials and place them in a clean container for later use. Pu-erh tea pretreatment: Pu-erh tea selection criteria: The selected raw or ripe Pu-erh tea must be free of off-flavors, mold, and non-tea impurities; Form adjustment: If the raw material is compressed tea (cake, brick, tuocha), it needs to be broken up by a de-clumping machine or manually, and then sieved to a loose state; if it is loose tea, it is directly sieved to remove powder and long stems. Moisture balance: The pre-treated Pu-erh tea is placed in a constant temperature and humidity environment and left to dry for 3 hours to make the moisture content of the tea leaves uniform and stable, which is conducive to the uniform moisture absorption and softening during subsequent steaming and pressing. Step 2: Blending. Weigh the pre-treated tangerine peel and Pu-erh tea, blend them, and mix them thoroughly to obtain the mixed raw materials. The weighed raw materials are put into the mixing equipment; after mixing, random samples are taken and visually inspected to ensure that the tangerine peel particles are evenly distributed in the tea strips, without serious sedimentation or clumping, and the mixed raw materials are obtained. Step 3: Steaming and pressing. The mixed raw materials are softened by steam, then placed in a specific mold and pressed into shape by a press to obtain compressed tea blanks. Spread the mixed ingredients evenly into the conveyor belt or steaming cylinder of the tea steaming machine, and introduce saturated steam. The softened mixed raw materials are quickly weighed and loaded into the mold. The weight of each mold is based on the finished product specifications plus 2%-3% for pressing loss. After loading, the raw materials are gently patted to distribute them evenly, especially the edges, which need to be filled to prevent missing edges after molding. The softened raw materials have increased moisture content, so that they are soft, tough, and not sticky to the touch. Step 4: Drying. The pressed tea leaves are dried to reduce the moisture content to within the range required by national standards, resulting in the finished compressed flavored tea. The drying method is low-temperature slow drying at 40℃ until the moisture content is ≤12.5%. A hot air circulating oven or drying room is used to avoid high temperature damage to the volatile oil of tangerine peel and the active ingredients of Pu'er tea. The tea is turned over once in the middle to ensure that the moisture inside and outside of the tea leaves is evenly distributed. The center temperature of the dried tea leaves is relatively high, so they need to be moved to a cooling room to cool naturally to room temperature.

[0009] Furthermore, in step three, the steam softening time is 10-60 seconds, and the pressing pressure is 5-20 MPa.

[0010] Furthermore, the drying method in step four is low-temperature slow drying, with a temperature of 40-60℃, until the moisture content is ≤12.5%.

[0011] The beneficial effects of this invention are as follows: 1. Innovation in formulation range: This invention expands the content of Citrus reticulata peel to a range of 8% to 35%. Through extensive experimental verification, within this formulation range, the product can maintain good compaction and molding effect, and the brewed tea soup has a bright red color and a unique aroma.

[0012] 2. Harmony of flavor and taste: When the content of Huajuhong is between 8% and 35%, you can clearly feel the unique spicy aroma of Huajuhong, while retaining the mellow taste of Pu'er tea. The two are in harmony with each other, overcoming the defects of excessive bitterness caused by high proportion of Huajuhong and insufficient flavor when low proportion is low, forming a unique flavor with rich layers and full taste.

[0013] 3. Synergistic effect of health care: Within this ratio range, the dampness-drying and phlegm-resolving effects of tangerine peel and the lipid-lowering and digestion-aiding effects of Pu-erh tea can work synergistically, and long-term consumption is very beneficial to human health.

[0014] 4. Strong process adaptability: The proportioning range of this invention is applicable to a variety of compression molding processes, and can flexibly produce products of different shapes to meet the diversified needs of the market. Detailed Implementation

[0015] The present invention will now be described in further detail with reference to specific embodiments. The embodiments of the present invention are given for illustrative and descriptive purposes only, and are not intended to be exhaustive or to limit the invention to the disclosed forms. Many modifications and variations will be apparent to those skilled in the art. The embodiments were chosen and described to better illustrate the principles and practical application of the invention, and to enable those skilled in the art to understand the invention and design various embodiments with various modifications suitable for a particular purpose.

[0016] Example 1: The present invention provides a technical solution: a compressed flavored tea that combines the properties of tangerine peel and Pu'er tea, and its preparation method are described below.

[0017] It is made from the following raw materials by weight percentage: 8%–35% Citrus reticulata peel, 65%–92% Pu-erh tea; Pu-erh tea refers to Yunnan Pu-erh tea, including raw Pu-erh tea and / or ripe Pu-erh tea.

[0018] Pu-erh tea is either raw or ripe Pu-erh tea processed from sun-dried green tea of ​​the Yunnan large-leaf variety.

[0019] Flavored tea is processed into compressed tea cakes, bricks, tuocha, or small balls using a compression process.

[0020] Huajuhong is a certified authentic Huajuhong from Huazhou, Guangdong.

[0021] A method for preparing a compressed flavored tea that combines the characteristics of tangerine peel and Pu-erh tea includes the following steps: Step 1: Raw material pretreatment. Select authentic Huajuhong (a type of tangerine peel), remove impurities, and cut it into granules or coarse shreds for later use. Select raw Pu-erh tea or ripe Pu-erh tea that meets the requirements. Pre-treatment of Huazhou tangerine peel: Select authentic Huazhou tangerine peel from Huazhou, Guangdong, with certified origin. The best quality is tangerine peel with intact peel, dense fuzz, and rich aroma. Use Huazhou tangerine peel slices or fetal fruit that have been aged for more than 1 year to reduce dryness. Remove fruit stalks, leaves, moldy pieces and foreign objects manually. If there is dust on the surface of the raw material, it can be blown away with compressed air for a short time or sprayed with food-grade alcohol mist and then dried to avoid washing with water and loss of effective ingredients. Put the sliced ​​tangerine peel or whole fruit into a multi-functional pelletizer or crusher and cut it into coarse shreds or coarse particles with uniform size. This will make it easier to mix with tea leaves during subsequent blending and will also help the active ingredients to leach out evenly during brewing. After cutting, use a vibrating screen to remove fine powder and excessively large pieces. Collect qualified materials and place them in a clean container for later use. Pu-erh tea pretreatment: Pu-erh tea selection criteria: The selected raw or ripe Pu-erh tea must be free of off-flavors, mold, and non-tea impurities; Form adjustment: If the raw material is compressed tea (cake, brick, tuocha), it needs to be broken up by a de-clumping machine or manually, and then sieved to a loose state; if it is loose tea, it is directly sieved to remove powder and long stems. Moisture balance: The pre-treated Pu-erh tea is spread out in a constant temperature and humidity environment for 3 hours to make the moisture content of the tea leaves uniform and stable, which is conducive to consistent moisture absorption and softening during subsequent steaming and pressing.

[0022] Step 2: Blending. Weigh the pre-treated tangerine peel and Pu-erh tea, blend them, and mix them thoroughly to obtain the mixed raw materials. Raw material ratio: 8% Citrus reticulata peel, 92% Pu-erh tea. The weighed raw materials are put into the mixing equipment; after mixing, random samples are taken. Visual inspection shows that the Citrus reticulata peel particles are evenly distributed in the tea strips, with no serious sedimentation or clumping. The mixed raw materials are then obtained. Step 3: Steaming and pressing. The mixed raw materials are softened by steam, then placed in a specific mold and pressed into shape by a press to obtain compressed tea blanks. Spread the mixed ingredients evenly into the conveyor belt or steaming cylinder of the tea steaming machine, and introduce saturated steam. The steam softening time is 10 seconds. The softened mixed raw materials are quickly weighed and loaded into the mold. The weight of each mold is based on the finished product specifications plus 2%-3% for pressing loss. After loading, the raw materials are gently patted to distribute them evenly, especially the edges, which need to be filled to prevent missing edges after molding. The pressing pressure is 5MPa. After softening, the moisture content of the raw materials is increased, so that they are soft, tough, and not sticky to the touch. Step 4: Drying. The pressed tea leaves are dried to reduce the moisture content to within the range required by national standards, resulting in the finished compressed flavored tea.

[0023] The drying method is low-temperature slow drying at 40℃ until the moisture content is ≤12.5%. A hot air circulating oven or drying room is used to avoid high temperature damage to the volatile oil of tangerine peel and the active ingredients of Pu'er tea. The tea is turned over once in the middle to ensure that the moisture inside and outside of the tea leaves is evenly distributed. The center temperature of the dried tea leaves is relatively high, so they need to be moved to a cooling room to cool naturally to room temperature.

[0024] Example 2: The present invention provides a technical solution: a compressed flavored tea that combines the properties of tangerine peel and Pu'er tea, and its preparation method are described below.

[0025] Step 1: Raw material pretreatment. Select authentic Huajuhong (a type of tangerine peel), remove impurities, and cut it into granules or coarse shreds for later use. Select raw Pu-erh tea or ripe Pu-erh tea that meets the requirements. Pre-treatment of Huazhou tangerine peel: Select authentic Huazhou tangerine peel from Huazhou, Guangdong, with certified origin. The best quality is tangerine peel with intact peel, dense fuzz, and rich aroma. Use Huazhou tangerine peel slices or fetal fruit that have been aged for more than 1 year to reduce dryness. Remove fruit stalks, leaves, moldy pieces and foreign objects manually. If there is dust on the surface of the raw material, it can be blown away with compressed air for a short time or sprayed with food-grade alcohol mist and then dried to avoid washing with water and loss of effective ingredients. Put the sliced ​​tangerine peel or whole fruit into a multi-functional pelletizer or crusher and cut it into coarse shreds or coarse particles with uniform size. This will make it easier to mix with tea leaves during subsequent blending and will also help the active ingredients to leach out evenly during brewing. After cutting, use a vibrating screen to remove fine powder and excessively large pieces. Collect qualified materials and place them in a clean container for later use. Pu-erh tea pretreatment: Pu-erh tea selection criteria: The selected raw or ripe Pu-erh tea must be free of off-flavors, mold, and non-tea impurities; Form adjustment: If the raw material is compressed tea (cake, brick, tuocha), it needs to be broken up by a de-clumping machine or manually, and then sieved to a loose state; if it is loose tea, it is directly sieved to remove powder and long stems. Moisture balance: The pre-treated Pu-erh tea is spread out in a constant temperature and humidity environment for 3 hours to make the moisture content of the tea leaves uniform and stable, which is conducive to consistent moisture absorption and softening during subsequent steaming and pressing.

[0026] Step 2: Blending. Weigh the pre-treated tangerine peel and Pu-erh tea, blend them, and mix them thoroughly to obtain the mixed raw materials. Raw material ratio: 35% Citrus reticulata peel, 65% Pu-erh tea. Weigh the raw materials and put them into the mixing equipment. After mixing, take random samples and visually inspect that the Citrus reticulata peel particles are evenly distributed in the tea strips, without serious sedimentation or clumping. This is the mixed raw material. Step 3: Steaming and pressing. The mixed raw materials are softened by steam, then placed in a specific mold and pressed into shape by a press to obtain compressed tea blanks. Spread the mixed ingredients evenly into the conveyor belt or steaming cylinder of the tea steaming machine, and introduce saturated steam. The steam softening time is 60 seconds. The softened mixed raw materials are quickly weighed and loaded into the mold. The weight of each mold is based on the finished product specifications plus 2%-3% for pressing loss. After loading, the raw materials are gently patted to distribute them evenly, especially the edges, which need to be filled to prevent missing edges after molding. The pressing pressure is 20MPa. After softening, the moisture content of the raw materials is increased, so that they are soft, tough, and not sticky to the touch. Step 4: Drying. The pressed tea leaves are dried to reduce the moisture content to within the range required by national standards, resulting in the finished compressed flavored tea.

[0027] The drying method is low-temperature slow drying at 40℃ until the moisture content is ≤12.5%. A hot air circulating oven or drying room is used to avoid high temperature damage to the volatile oil of tangerine peel and the active ingredients of Pu'er tea. The tea is turned over once in the middle to ensure that the moisture inside and outside of the tea leaves is evenly distributed. The center temperature of the dried tea leaves is relatively high, so they need to be moved to a cooling room to cool naturally to room temperature.

[0028] Example 2: The present invention provides a technical solution: a compressed flavored tea that combines the properties of tangerine peel and Pu'er tea, and its preparation method are described below.

[0029] Step 1: Raw material pretreatment. Select authentic Huajuhong (a type of tangerine peel), remove impurities, and cut it into granules or coarse shreds for later use. Select raw Pu-erh tea or ripe Pu-erh tea that meets the requirements. Pre-treatment of Huazhou tangerine peel: Select authentic Huazhou tangerine peel from Huazhou, Guangdong, with certified origin. The best quality is tangerine peel with intact peel, dense fuzz, and rich aroma. Use Huazhou tangerine peel slices or fetal fruit that have been aged for more than 1 year to reduce dryness. Remove fruit stalks, leaves, moldy pieces and foreign objects manually. If there is dust on the surface of the raw material, it can be blown away with compressed air for a short time or sprayed with food-grade alcohol mist and then dried to avoid washing with water and loss of effective ingredients. Put the sliced ​​tangerine peel or whole fruit into a multi-functional pelletizer or crusher and cut it into coarse shreds or coarse particles with uniform size. This will make it easier to mix with tea leaves during subsequent blending and will also help the active ingredients to leach out evenly during brewing. After cutting, use a vibrating screen to remove fine powder and excessively large pieces. Collect qualified materials and place them in a clean container for later use. Pu-erh tea pretreatment: Pu-erh tea selection criteria: The selected raw or ripe Pu-erh tea must be free of off-flavors, mold, and non-tea impurities; Form adjustment: If the raw material is compressed tea (cake, brick, tuocha), it needs to be broken up by a de-clumping machine or manually, and then sieved to a loose state; if it is loose tea, it is directly sieved to remove powder and long stems. Moisture balance: The pre-treated Pu-erh tea is spread out in a constant temperature and humidity environment for 3 hours to make the moisture content of the tea leaves uniform and stable, which is conducive to consistent moisture absorption and softening during subsequent steaming and pressing.

[0030] Step 2: Blending. Weigh the pre-treated tangerine peel and Pu-erh tea, blend them, and mix them thoroughly to obtain the mixed raw materials. Raw material ratio: 29% Citrus reticulata peel, 80% Pu-erh tea; put the weighed raw materials into the mixing equipment; After mixing, random samples are taken. Visual inspection shows that the tangerine peel particles are evenly distributed in the tea strips, with no serious sedimentation or clumping. This is the mixed raw material. Step 3: Steaming and pressing. The mixed raw materials are softened by steam, then placed in a specific mold and pressed into shape by a press to obtain compressed tea blanks. Spread the mixed ingredients evenly into the conveyor belt or steaming cylinder of the tea steaming machine, and introduce saturated steam. The steam softening time is 30 seconds. The softened mixed raw materials are quickly weighed and loaded into the mold. The weight of each mold is based on the finished product specifications plus 2%-3% for pressing loss. After loading, the raw materials are gently patted to distribute them evenly, especially the edges, which need to be filled to prevent missing edges after molding. The pressing pressure is 15MPa. After softening, the moisture content of the raw materials is increased, so that they are soft, tough, and not sticky to the touch. Step 4: Drying. The pressed tea leaves are dried to reduce the moisture content to within the range required by national standards, resulting in the finished compressed flavored tea.

[0031] The drying method is low-temperature slow drying at 40℃ until the moisture content is ≤12.5%. A hot air circulating oven or drying room is used to avoid high temperature damage to the volatile oil of tangerine peel and the active ingredients of Pu'er tea. The tea is turned over once in the middle to ensure that the moisture inside and outside of the tea leaves is evenly distributed. The center temperature of the dried tea leaves is relatively high, so they need to be moved to a cooling room to cool naturally to room temperature.

[0032] Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art and related fields based on the embodiments of the present invention without inventive effort should fall within the scope of protection of the present invention. Structures, devices, and operating methods not specifically described and explained in the present invention, unless otherwise specified or limited, shall be implemented according to conventional means in the art.

Claims

1. A compressed flavored tea that combines the characteristics of tangerine peel and Pu-erh tea, characterized in that: It is made from the following raw materials by weight percentage: 8%–35% Citrus reticulata peel, 65%–92% Pu-erh tea; The Pu'er tea mentioned refers to Yunnan Pu'er tea, including raw Pu'er tea and / or ripe Pu'er tea.

2. The compressed flavored tea combining tangerine peel and Pu-erh tea according to claim 1, characterized in that: The Pu-erh tea mentioned is either raw or ripe Pu-erh tea processed from sun-dried green tea of ​​the Yunnan large-leaf variety.

3. The compressed flavored tea combining tangerine peel and Pu-erh tea according to claim 1, characterized in that: The flavored tea is processed into cakes, bricks, tuocha, or small balls using a compression process.

4. The compressed flavored tea combining tangerine peel and Pu-erh tea according to claim 1, characterized in that: The Huazhou tangerine peel mentioned is a certified authentic Huazhou tangerine peel from Huazhou, Guangdong.

5. A method for preparing a compressed flavored tea combining tangerine peel and Pu-erh tea according to any one of claims 1-4, characterized in that, Includes the following steps: Step 1: Raw material pretreatment. Select authentic Huajuhong (a type of tangerine peel), remove impurities, and cut it into granules or coarse shreds for later use. Select raw Pu-erh tea or ripe Pu-erh tea that meets the requirements. Step 2: Blending. Weigh the pre-treated tangerine peel and Pu-erh tea, blend them, and mix them thoroughly to obtain the mixed raw materials. Step 3: Steaming and pressing. The mixed raw materials are softened by steam, then placed in a specific mold and pressed into shape by a press to obtain compressed tea blanks. Step 4: Drying. The pressed tea leaves are dried to reduce the moisture content to within the range required by national standards, resulting in the finished compressed flavored tea.

6. The method for preparing a compressed flavored tea combining tangerine peel and Pu-erh tea according to claim 5, characterized in that: In step three, the steam softening time is 10-60 seconds, and the pressing pressure is 5-20 MPa.

7. The method for preparing a compressed flavored tea combining tangerine peel and Pu-erh tea according to claim 5, characterized in that: In step four, the drying method is low-temperature slow drying at a temperature of 40-60℃ until the moisture content is ≤12.5%.