A method for flavoring dried citrus peel with jasmine flowers

Abstract

This invention relates to the field of urban public service facility layout optimization technology, specifically disclosing a method for scenting tangerine peel with jasmine flowers. This invention collects historical static parameters of public service facilities and population flow characteristics across multiple time periods, constructs a reinforcement learning agent containing a multi-dimensional state space, action space, and multi-objective reward function, and iteratively trains it. This solves the problems of traditional static layout models being unable to adapt to dynamic population changes and single-objective optimization struggling to balance multi-dimensional indicators, enabling adaptive dynamic adjustment of public service facility layout based on real-time population flow characteristics and improving resource utilization efficiency.

Description

Technical Field

[0003] This invention relates to the field of tangerine peel scenting technology, and in particular to a method for scenting tangerine peel with jasmine flowers. Background Technology

[0005] Dried tangerine peel, a traditional and widely used Chinese medicinal herb, possesses properties such as regulating qi and strengthening the spleen, as well as drying dampness and resolving phlegm. It is extensively used in traditional Chinese medicine, beverages, and condiments. my country has a vast citrus-producing region, and due to differences in climate, geology, and planting habits, different regions have developed distinctive varieties of dried tangerine peel. "Guangdong dried tangerine peel," mainly produced in Guangdong (using tea-branch tangerines as raw material), has a mature industrial chain, extending to 6 major categories and 35 subcategories of products, including medicine, food, tea, health products, and cultural tourism. "Sichuan dried tangerine peel," mainly produced in Chongqing and Sichuan (using Da Hong Pao tangerines as raw material), has significantly higher levels of effective components such as hesperidin and nobiletin than other dried tangerine peels, making it highly valuable medicinally. In recent years, the scenting process of dried tangerine peel with flowers and tea has become an important direction for enhancing its flavor and expanding its product range. Among these, jasmine-scented dried tangerine peel, combining the mellow medicinal aroma of dried tangerine peel with the fresh floral fragrance of jasmine, is particularly popular with consumers.

[0006] However, the existing jasmine flower scenting process for aged tangerine peel has many shortcomings: First, there are no clear standards for raw material selection, resulting in inconsistent tangerine peel ages and conditions, and non-standard pretreatment methods, leading to significant differences in aroma absorption capacity and uneven aroma in the finished product; Second, there is no quantitative control over environmental parameters, with temperature, humidity, and ventilation conditions varying greatly, either causing insufficient aroma release from the jasmine flowers or excessively rapid aroma evaporation and mold growth in the tangerine peel; Third, there are no standardized parameters for the process operation, with flower ratios, scenting time, and re-drying temperature relying on the experience of operators, making it difficult to achieve standardized production and resulting in significant quality differences between batches; Fourth, the multiple scenting and extraction process is unreasonable, leading to low aroma integration, easy loss of aroma in the finished product, and a thin taste, failing to meet consumers' demand for high-quality products.

[0007] Therefore, there is an urgent need for a jasmine flower scenting process for aged tangerine peel that features quantifiable parameters, standardized procedures, and high aroma integration, in order to address the shortcomings of existing technologies and promote the standardized and large-scale development of the aged tangerine peel scenting industry.

[0008] Therefore, there is an urgent need to provide a technical solution to address the above problems. Summary of the Invention

[0010] To address the aforementioned technical problems, this invention provides a process for scenting dried tangerine peel with fresh jasmine flowers. This process solves the technical issues of insufficient aroma integration, unstable quality, lack of standardized operating parameters, and uneven flavor in the finished product in existing processes. It achieves deep integration of the aroma of dried tangerine peel and fresh jasmine flowers, improves the quality of the finished product, and simultaneously standardizes the process to meet the needs of large-scale production.

[0011] A process for scenting dried tangerine peel with fresh jasmine flowers, characterized by the following steps:

[0012] Pre-treatment of dried tangerine peel: Select dried tangerine peel aged for 3-5 years, free from mold and insects, intact and without breakage, with a dry surface, full oil cells, and a crisp and tough texture; perform a pre-treatment by lightly sun-drying the tangerine peel at 40℃ for 2 hours to remove impurities, followed by cooling, so that the moisture content of the tangerine peel is reduced to 10%-18%;

[0013] Jasmine flower pretreatment: Select high-quality double-petal jasmine flowers and pick them at 3-5 pm. At the time of picking, the jasmine flowers are 80%-90% open and have a tiger claw shape. The jasmine flowers are then tended, which includes spreading them out to cool (25℃ / 1h), piling them up to maintain a temperature of 30-32℃ / 2h, and sifting to remove impurities, to ensure that the jasmine flowers open evenly.

[0014] Environmental parameter control: The temperature of the scenting workshop is controlled at 25–28℃, the micro-ventilation velocity at 0.2–0.5 m / s, the humidity of the scenting environment at 65%–75%RH, the humidity inside the pile at 70%–75%RH, and the oxygen content inside the pile ≥18%. Regular micro-ventilation is required; complete sealing without ventilation is strictly prohibited. Multi-stage scenting and jacquard weaving: The process is completed using a 3-scenting, 1-jacquard process. In the multi-stage scenting:

[0015] First Scenting: Using a 1:1 ratio of dried tangerine peel to fresh jasmine flowers, mix the pre-treated tangerine peel and fresh jasmine flowers evenly, layering them together to a height of 25–35 cm, and scent for 12–14 hours. When the pile temperature reaches 33–35℃, rake the mixture to a thickness of 10 cm, turning it over every 15 minutes to allow heat to dissipate until the pile temperature drops to 28℃, then collect the pile. After scenting, separate the tangerine peel from the flower residue by passing it through a 6–8 mm sieve, and then re-dry the tangerine peel at 85–95℃ for 20–30 minutes to reduce the moisture content to 12%–14%.

[0016] Second scenting: Mix 100kg of dried tangerine peel with 30-40kg of fresh jasmine flowers, repeating the steps of the first scenting: mixing, scenting, ventilation, and removing the jasmine flowers. The scenting time is 10-12 hours. After removing the jasmine flowers, re-dry until the moisture content of the dried tangerine peel drops to 11%-13%.

[0017] Third scenting: Mix 100kg of dried tangerine peel with 20-30kg of fresh jasmine flowers, repeating the steps of the first scenting: mixing, scenting, ventilation, and removing the jasmine flowers. The scenting time is 8-10 hours. After removing the jasmine flowers, re-dry until the moisture content of the dried tangerine peel drops to 10%-12%.

[0018] Jasmine scenting: Mix 100kg of dried tangerine peel with 8-10kg of high-quality fresh jasmine flowers, and then scent for 4-6 hours. Do not allow the flowers to bloom during this time. After scenting, spread the mixture out to cool to below 35℃.

[0019] Finished product inspection: The moisture content of the finished tangerine peel is tested using a rapid moisture meter to ensure that the moisture content is between 10% and 12%, which is considered a qualified finished product.

[0020] As a further preferred embodiment of the present invention, the cooling process includes: pile heating: the cooled flowers are piled up, and sieving to remove impurities: the flowers treated with pile heating are sieved to remove impurities; the cooling is carried out by spreading the flowers in a thin, uniform layer with a thickness of 2–5 cm, and the flowers are cooled at 25°C for 1 hour; during the pile heating process, the pile is turned over every 30 minutes to ensure uniform pile temperature, and the pile temperature is controlled at 30–32°C and maintained for 2 hours; the sieving to remove impurities is performed using a vibrating screen with an aperture of 3–6 mm.

[0021] As a further preferred embodiment of the present invention, when the temperature of the first scenting pile rises to 33–35°C, the mixture is raked to a thickness of 10 cm, turned over every 15 minutes, and allowed to dissipate heat until the pile temperature drops to 28°C before being collected. After the scenting process is completed, the tangerine peel and flower residue are separated by passing the mixture through a 6–8 mm sieve, and the tangerine peel is then re-dried at 85–95°C for 20–30 minutes to reduce the moisture content to 12%–14%. The second scenting process lasts for 10–12 hours, and after the flowers are removed, the tangerine peel is re-dried until the moisture content drops to 11%–13%. The third scenting process lasts for 8–10 hours, and after the flowers are removed, the tangerine peel is re-dried until the moisture content drops to 10%–12%.

[0022] As a further preferred embodiment of the present invention, the re-drying is carried out in a low-temperature slow drying method, with the temperature controlled at 85–95℃. The tangerine peel is turned over every 10 minutes during each re-drying after each scenting to avoid local overheating.

[0023] As a further preferred embodiment of the present invention, the dried tangerine peel can be dried twice by sun drying, with the sun drying conditions being below 40°C and in the dark, and each sun drying lasting 2–3 hours, which is suitable for small-scale production.

[0024] As a further preferred embodiment of the present invention, during the molding process, the pile temperature is controlled at 28–32°C, and it is strictly prohibited to exceed 35°C or fall below 25°C.

[0025] As a further preferred embodiment of the present invention, the re-drying is carried out in a low-temperature slow-drying manner, and the tangerine peel is turned over every 10 minutes during each re-drying after each scenting to avoid local overheating.

[0026] As a further preferred embodiment of the present invention, the sun-drying method adopts a two-stage drying process, with sun-drying conditions below 40°C and in the dark, and each sun-drying session lasting 2–3 hours, which is suitable for small-scale production.

[0027] II. Environmental Control Parameters

[0028] Environmental parameters are crucial for the sustained fragrance release of jasmine flowers and the efficient fragrance absorption of dried tangerine peel, directly affecting the aroma blending and product safety. This invention uses precise quantitative control to avoid quality defects caused by environmental factors.

[0029] 1. Temperature control

[0030] The fermentation temperature is strictly controlled between 28 and 32°C. This temperature range is the optimal range for jasmine flowers to release their fragrance, effectively promoting the release of aromatic substances and enhancing the concentration and purity of the aroma. If the fermentation temperature exceeds 35°C, the aroma of the jasmine flowers will evaporate quickly, and the tangerine peel and flowers will easily develop a musty smell, ruining the taste of the finished product. If the fermentation temperature is below 25°C, the jasmine flowers will not release enough fragrance, the tangerine peel will not absorb the fragrance well, and the finished product will have a weak aroma, failing to achieve the expected flavor.

[0031] The workshop temperature is controlled at 25–28℃ to maintain a constant temperature and avoid temperature fluctuations that could cause unstable fragrance release from fresh jasmine flowers or uneven fragrance absorption by dried tangerine peel. This ensures a stable and controllable temperature environment throughout the entire scenting process and guarantees consistent quality between batches.

[0032] 2. Humidity control

[0033] The humidity of the jasmine fragrance should be controlled at 65%–75%RH. If the humidity is too low, the jasmine flowers will lose water quickly, the fragrance will stop prematurely, and the fragrance absorption effect of the tangerine peel will be greatly reduced. If the humidity is too high, the tangerine peel and flowers will easily become damp, breed microorganisms, produce moldy and off-flavors, and affect the safety and shelf life of the product.

[0034] The humidity inside the pile is controlled at 70%–75%RH. This humidity level keeps the jasmine petals moist, ensuring that the fresh jasmine flowers release their fragrance continuously and stably. At the same time, it avoids the musty smell caused by excessive humidity inside the pile. This allows the tangerine peel to continuously and evenly absorb the aroma of the fresh jasmine flowers, improving the fusion of aromas.

[0035] 3. Ventilation and oxygen control

[0036] The workshop uses micro-ventilation, with the ventilation speed controlled at 0.2–0.5 m / s. This avoids strong winds that could cause the fragrance of fresh jasmine flowers to dissipate quickly and the moisture on the surface of the dried tangerine peel to evaporate too fast. At the same time, it ensures air circulation in the workshop, reduces the accumulation of odors, and creates a clean fermentation environment.

[0037] The pile should be periodically ventilated to maintain an oxygen content of ≥18% to prevent the formation of an anaerobic environment. This avoids the production of rancid, musty, or other off-odors due to anaerobic fermentation, ensuring the safety of the curing process and the flavor of the finished product. It is strictly forbidden to seal the pile without ventilation to prevent the deterioration of the internal environment, which could lead to mold growth and aroma deterioration of the tangerine peel.

[0038] III. Process Operation Parameters (Thickness / Time / Flow)

[0039] 1. Thickness and shape of dried tangerine peel

[0040] The thickness of the tangerine peel is controlled between 1.5 and 2.5 mm. Thinner peel has more uniform internal pores, allowing for faster and more even absorption of aroma, which can fully blend with the fragrance of fresh jasmine flowers. This avoids the uneven aroma absorption caused by the slow absorption of aroma from thicker peel and the tendency for some pieces to be undercooked, ensuring that the aroma of each piece of tangerine peel is consistent.

[0041] The form of dried tangerine peel can be selected as whole pieces or 5-8mm fragments according to production needs: whole pieces of dried tangerine peel have a fuller aroma and a more uniform shape, which is suitable for the production of high-end products; fragments of dried tangerine peel are mixed more evenly and have a slightly higher aroma absorption efficiency, which is suitable for large-scale production and meets the needs of different markets.

[0042] Before the scenting process, spread the dried tangerine peel thinly 3–5 cm and pre-cool it to 26–28℃. This ensures that the temperature of the tangerine peel matches the temperature of the scenting environment and the pile temperature, preventing condensation on the surface of the tangerine peel due to temperature differences. It also facilitates even mixing with fresh jasmine flowers, improving the uniformity of aroma absorption and laying the foundation for the subsequent scenting process.

[0043] 2. Pre-treatment of fresh jasmine flowers (critical)

[0044] The quality of fresh jasmine flowers directly determines the purity of the finished product's aroma and is a crucial step in the scenting process. The flowers sourced are high-quality double-petal jasmine flowers from Hengzhou City, a core jasmine flower producing area. Double-petal jasmine flowers are known for their rich aroma, stable blooming period, and high content of aromatic substances, making them the best source for scenting. Harvesting is strictly timed between 3 and 5 pm, when 80%-90% of the jasmine flowers are open, forming a tiger claw shape, and have the highest content of aromatic substances and strongest fragrance release ability, providing ample and pure jasmine aroma for the aged tangerine peel.

[0045] The standard flower-growing process is as follows: cooling (25℃ / 1h) → heating (30–32℃ / 2h) → sifting flowers to remove impurities: cooling can lower the temperature of fresh flowers after picking, avoiding the loss of fragrance due to high temperature; heating can promote the even opening of jasmine flowers, improve the efficiency of fragrance release, and ensure that the fragrance is fully released; sifting flowers to remove impurities such as dead branches and withered flowers can prevent impurities from affecting the quality of the finished product and the purity of the fragrance.

[0046] The ratio of dried tangerine peel to fresh jasmine flowers is based on 1:1 (i.e., one pound of dried tangerine peel is paired with one pound of flowers), and can be adjusted appropriately according to market demand for aroma concentration. This basic ratio ensures that the dried tangerine peel fully absorbs the aroma of fresh jasmine flowers, while avoiding excessive humidity and musty smell caused by too many flowers, or insufficient aroma caused by too few flowers, thus achieving precise control of aroma concentration.

[0047] 3. Scenting process (standard 3 scentings and 1 extraction)

[0048] This invention employs a standard 3-scenting-1-extraction process. Through multiple scenting stages, the aromas of aged tangerine peel and fresh jasmine flowers are deeply integrated. The extraction stage enhances the freshness of the finished product's aroma, ensuring a full, lasting, and complex fragrance. The specific process is as follows:

[0049] (1) First scenting (basic fragrance)

[0050] The mixture is prepared by layering dried tangerine peel and fresh jasmine flowers to ensure even contact between the tangerine peel and fresh jasmine flowers, avoiding uneven fragrance absorption caused by too many or too few flowers in some areas. The pile height is controlled at 25-35cm. If the pile is too high, the temperature inside the pile will be too high and the ventilation will be poor. If the pile is too low, it will not be conducive to temperature maintenance, which will affect the fragrance release of the fresh jasmine flowers and the fragrance absorption effect of the tangerine peel.

[0051] The scenting time is controlled at 12–14 hours to ensure that the tangerine peel fully absorbs the basic aroma of fresh jasmine flowers, laying the foundation for the aroma of the finished product. When the pile temperature rises to 33–35℃, the mixture is ventilated and cooled in time. The mixture is then raked to a thickness of 10cm and turned over every 15 minutes until the pile temperature drops to 28℃ before being piled up. This is to avoid the aroma from evaporating and the production of a musty smell due to excessively high pile temperature.

[0052] When the flowers are removed, the tangerine peel is sieved through a 6-8mm sieve to accurately separate the tangerine peel from the flower residue, avoiding the flower residue from causing the finished product to deteriorate and produce an off-flavor. The re-drying temperature is controlled at 85-95℃ for 20-30 minutes to reduce the moisture content of the tangerine peel to 12%-14%, preparing it for the next scenting process, while fixing the basic aroma and preventing the aroma from dissipating.

[0053] (2) Second scenting (to enhance fragrance)

[0054] The ratio of flowers is adjusted to 30-40 kg of flowers for every 100 kg of dried tangerine peel. At this point, the tangerine peel has already absorbed the basic aroma, so the amount of flowers is appropriately reduced to avoid the strong aroma of fresh jasmine flowers masking the medicinal aroma of the tangerine peel itself, thus achieving a balance between the two aromas. The scenting time is shortened to 10-12 hours, and the flowers are opened once to ensure that the aroma of fresh jasmine flowers further penetrates into the tangerine peel and increases the aroma concentration. After removing the flowers, the tangerine peel is re-dried until the moisture content drops to 11%-13% to further fix the aroma, while gradually reducing the moisture content to reduce the risk of re-moistening.

[0055] (3) The third fragrance (fixed fragrance)

[0056] The ratio of flowers was adjusted to 20-30 kg of flowers for every 100 kg of dried tangerine peel, further reducing the amount of flowers. The focus was on achieving a deep fusion of the aroma of fresh jasmine flowers and the medicinal aroma of dried tangerine peel, thus defining the final flavor of the finished product. The scenting time was shortened to 8-10 hours, with one pass through the tangerine peel to ensure that the aroma penetrates evenly into the interior, avoiding the problem of a fragrant surface but a weak interior. After removing the flowers, the peel was re-dried to a moisture content of 10%-12%, initially meeting the moisture requirements of the finished product, fixing the final aroma, and ensuring its longevity.

[0057] (4) Jacquard (to enhance freshness)

[0058] The ratio of flowers used is 8-10 kg of high-quality jasmine flowers for every 100 kg of dried tangerine peel. The use of premium jasmine flowers is prioritized to enhance the freshness of the finished product's aroma. The scenting time is 4-6 hours, during which the flowers are not allowed to circulate or bloom, preventing aroma loss and allowing the tangerine peel to fully absorb the fresh fragrance of the jasmine flowers. After scenting, the peel is immediately cooled to below 35℃ to prevent the fresh aroma from evaporating due to high temperatures, ensuring a fresh, long-lasting, and complex aroma in the finished product.

[0059] 4. Re-drying / Sun-drying parameters

[0060] The re-drying process uses a low-temperature, slow-drying method, with the temperature strictly controlled at 85–95℃. After each scenting, the re-drying lasts for 20–30 minutes, and the tangerine peel is turned over every 10 minutes to avoid local overheating that could cause the tangerine peel to burn and become bitter, resulting in loss of aroma. This ensures that the tangerine peel is heated evenly and that the moisture content decreases steadily, while maximizing the preservation of the aroma components of the tangerine peel and fresh jasmine flowers.

[0061] Sun drying is suitable for small-scale production or secondary drying. The sun drying conditions are below 40℃, away from light, and each time for 2-3 hours. Avoiding light can prevent the flavonoids in the tangerine peel from being destroyed, and at the same time prevent the aroma from evaporating due to strong light exposure, thus ensuring product quality. It is strictly forbidden to use high-temperature baking above 100℃, otherwise it will cause a large loss of tangerine peel aroma, a burnt and bitter taste, and seriously damage the product quality.

[0062] IV. Moisture Monitoring (Crucial Throughout the Process)

[0063] Moisture content is a key factor affecting the aroma absorption effect of dried tangerine peel, the stability of the finished product, and its shelf life. This invention strictly monitors the moisture content throughout the entire scenting process, with clear standards set for each step. The specific requirements are as follows:

[0064] 1. Moisture content of the pre-treated tangerine peel: 12%–14%, ensuring that the tangerine peel has good aroma-absorbing porosity, laying the foundation for the subsequent scenting process;

[0065] 2. Moisture content after the first curing: 12%–14%, to maintain the tangerine peel's good aroma absorption capacity and prevent excessive moisture from causing dampness and mold.

[0066] 3. Moisture content after the second curing: 11%–13%, gradually reducing moisture content to fix the aroma and further reduce the risk of mold;

[0067] 4. Moisture content after the third scenting: 10%–12%, initially meeting the finished product moisture standard and fixing the final aroma;

[0068] 5. Finished product moisture content: 10%–12%, which meets the relevant national standards (≤12%). At this level, the aroma of the tangerine peel is stable, it is not prone to moisture absorption, has a long shelf life, and is easy to store and transport.

[0069] Moisture content is measured using a rapid moisture meter after each drying process and before final product to ensure that the moisture content at each stage meets the standards, avoids affecting product quality due to excessive or insufficient moisture, and ensures stable quality between batches.

[0070] The beneficial effects of this invention are as follows:

[0071] 1. Parameter quantification and process standardization solve the core defects of traditional processes that rely on operator experience and have unstable quality. All operating parameters (temperature, humidity, time, flower ratio, moisture, etc.) are clearly quantified, which can realize large-scale production, ensure consistent product quality across different batches, and facilitate the standardization and promotion of the industry.

[0072] 2. High aroma integration and excellent finished product quality: Through the standard 3-scenting and 1-extraction process, combined with precise environmental and operating parameters, the aroma of fresh jasmine flowers and the aroma of dried tangerine peel are deeply integrated. The finished tangerine peel has a full and lasting aroma and a mellow taste, with both fresh floral fragrance and mellow medicinal fragrance. There is no musty or burnt taste, which meets consumers' demand for high-quality products.

[0073] 3. High raw material utilization and strong safety: Select high-quality tangerine peel aged 3-5 years and high-quality jasmine flowers from Hengzhou City. The pretreatment and scenting processes are standardized to avoid raw material waste. The temperature, humidity, ventilation and oxygen content are precisely controlled throughout the process to prevent mold, anaerobic fermentation and other problems, ensuring product safety and meeting food processing safety standards.

[0074] It has a wide range of applications and is highly practical: whole pieces or fragments of dried tangerine peel can be selected according to production needs, which can produce high-end products as well as meet the needs of large-scale mass production; the process is simple and easy to operate, no complex equipment is required, the equipment investment cost is low, it is easy for small and medium-sized enterprises to promote and apply, and it has a high industrialization prospect.

[0075] The above description is merely an overview of the technical solution of the present invention. In order to better understand the technical means of the present invention and to implement it in accordance with the contents of the specification, and in order to make the above and other objects, features and advantages of the present invention more apparent and understandable, specific embodiments of the present invention are described below. Detailed Implementation

[0077] The above description is merely a preferred embodiment of the present invention and an explanation of the technical principles employed. Those skilled in the art should understand that the scope of disclosure in this invention is not limited to technical solutions formed by specific combinations of the above-described technical features, but should also cover other technical solutions formed by arbitrary combinations of the above-described technical features or their equivalents without departing from the above-disclosed concept. For example, technical solutions formed by substituting the above features with (but not limited to) technical features with similar functions disclosed in this invention.

[0078] A process for scenting dried tangerine peel with fresh jasmine flowers, the specific steps of which are as follows:

[0079] 1. Pre-treatment of dried tangerine peel: Select dried tangerine peel that has been aged for 3 years, free from mold and insects, intact and without broken pieces, with a dry surface, full oil cells, and a crisp and tough texture, with a thickness of 1.5mm and in whole pieces; remove impurities from the tangerine peel, and then place it in a 40℃ environment to sun-dry for 2 hours. After cooling, use a rapid moisture meter to test the moisture content to ensure that the moisture content drops to 12%; before the scenting process, spread the tangerine peel thinly at 3cm and pre-cool it to 26℃.

[0080] 2. Pre-treatment of fresh jasmine flowers: Select high-quality double-petaled jasmine flowers from Hengzhou City and pick them at 3 pm. At the time of picking, the jasmine flowers have an opening rate of 80% and are shaped like tiger claws. Place the flowers in a 25℃ environment to cool for 1 hour, then pile them up to 30℃ and keep them for 2 hours. Sift the flowers to remove impurities such as dead branches and withered flowers to obtain uniformly opened jasmine flowers.

[0081] 3. Environmental parameter control: Adjust the temperature of the storage workshop to 25℃, the micro-ventilation speed to 0.2m / s, the humidity of the storage environment to 65%RH, the humidity inside the pile to 70%RH, and periodically ventilate to maintain the oxygen content inside the pile ≥18%. It is strictly forbidden to seal the pile without ventilation. During the storage process, the pile temperature should be controlled between 28 and 32℃, not exceeding 35℃ and not lower than 25℃.

[0082] 4. Multi-stage inking and jacquard weaving:

[0083] First Scenting: Using a 1:1 ratio of dried tangerine peel to fresh jasmine flowers, mix the pre-treated dried tangerine peel and fresh jasmine flowers evenly, layering them together to a height of 25cm, and scent for 12 hours. When the pile temperature reaches 33℃, rake the mixture to a thickness of 10cm, turning it over every 15 minutes to allow heat to dissipate until the pile temperature drops to 28℃ before collecting the pile. After scenting, separate the dried tangerine peel from the flower residue by passing it through a 6mm sieve, and then re-dry the dried tangerine peel at 85℃ for 20 minutes. Use a rapid moisture meter to check the moisture content to ensure it drops to 12%.

[0084] Second scenting: Mix 100kg of dried tangerine peel with 30kg of fresh jasmine flowers, and repeat the above mixing, scenting, ventilation, and desiccation operations. The scenting time is 10 hours. After desiccation, re-dry until the moisture content of the dried tangerine peel drops to 11%.

[0085] Third scenting: Mix 100kg of dried tangerine peel with 20kg of fresh jasmine flowers, and repeat the above mixing, scenting, ventilation, and flower removal operations. The scenting time is 8 hours. After flower removal, dry the dried tangerine peel again until the moisture content drops to 10%.

[0086] Jasmine scenting: Mix 100kg of dried tangerine peel with 8kg of high-quality fresh jasmine flowers, and then scent for 4 hours. Do not allow the flowers to bloom during this time. After scenting, spread the mixture out to cool to below 35℃.

[0087] 5. Finished product inspection: The moisture content of the finished tangerine peel is tested using a rapid moisture meter. If the moisture content is confirmed to be 10%, it is considered a qualified finished product.

[0088] The jasmine flower tangerine peel prepared in this embodiment has a full aroma, combining the medicinal fragrance of tangerine peel with the fresh fragrance of jasmine flowers. It has a mild taste, no off-flavors, and a shelf life of more than 18 months, which meets the requirements of large-scale mass production.

[0089] Example 2

[0090] A process for scenting dried tangerine peel with fresh jasmine flowers, the specific steps of which are as follows:

[0091] 1. Pre-treatment of dried tangerine peel: Select dried tangerine peel aged for 5 years, free from mold and insects, intact and without broken pieces, with a dry surface, full oil cells, and a brittle and tough texture, with a thickness of 2.5mm and a shape of 5-8mm fragments; remove impurities from the tangerine peel, and then place it in a 40℃ environment to sun-dry for 2 hours. After cooling, use a rapid moisture meter to test the moisture content to ensure that the moisture content drops to 14%; before the scenting process, spread the tangerine peel thinly 5cm and pre-cool it to 28℃.

[0092] 2. Pre-treatment of fresh jasmine flowers: Select high-quality double-petaled jasmine flowers from Hengzhou City and pick them at 5 pm. At the time of picking, the jasmine flowers have an opening rate of 90% and are shaped like tiger claws. Place the flowers in a 25℃ environment to cool for 1 hour, then pile them up to 32℃ and maintain the temperature for 2 hours. Sift the flowers to remove impurities such as dead branches and withered flowers to obtain uniformly opened jasmine flowers.

[0093] 3. Environmental parameter control: Adjust the temperature of the storage workshop to 28℃, the micro-ventilation speed to 0.5m / s, the humidity of the storage environment to 75%RH, the humidity inside the pile to 75%RH, and perform micro-ventilation at regular intervals to maintain the oxygen content inside the pile at ≥18%. It is strictly forbidden to seal the pile without ventilation. During the storage process, the pile temperature should be controlled between 28 and 32℃, not exceeding 35℃ and not lower than 25℃.

[0094] 4. Multi-stage inking and jacquard weaving:

[0095] First Scenting: Using a 1:1 ratio of dried tangerine peel to fresh jasmine flowers, mix the pre-treated tangerine peel and fresh jasmine flowers evenly, layering them together to a height of 35cm, and scent for 14 hours. When the pile temperature reaches 35℃, rake the mixture to a thickness of 10cm, turning it over every 15 minutes to allow heat to dissipate until the pile temperature drops to 28℃ before collecting the pile. After scenting, separate the tangerine peel from the flower residue by passing it through an 8mm sieve, and then re-dry the tangerine peel at 95℃ for 30 minutes. Use a rapid moisture meter to check the moisture content to ensure it drops to 14%.

[0096] Second scenting: Mix 100kg of dried tangerine peel with 40kg of fresh jasmine flowers, and repeat the above mixing, scenting, ventilation, and desiccation operations. The scenting time is 12 hours. After desiccation, re-dry until the moisture content of the dried tangerine peel drops to 13%.

[0097] Third scenting: Mix 100kg of dried tangerine peel with 30kg of fresh jasmine flowers, and repeat the above mixing, scenting, ventilation, and desiccation operations. The scenting time is 10 hours. After desiccation, re-dry until the moisture content of the dried tangerine peel drops to 12%.

[0098] Jasmine scenting: Mix 100kg of dried tangerine peel with 10kg of high-quality fresh jasmine flowers, and then scent for 6 hours. Do not allow the flowers to bloom during this time. After scenting, spread the mixture out to cool to below 35℃.

[0099] 5. Finished product inspection: The moisture content of the finished tangerine peel is tested using a rapid moisture meter. If the moisture content is confirmed to be 12%, it is considered a qualified finished product.

[0100] The jasmine flower tangerine peel prepared in this embodiment has a rich and lasting aroma, a high degree of integration between the fresh fragrance of jasmine flowers and the medicinal aroma of tangerine peel, a mellow taste, and a regular shape, meeting the requirements of high-end products, and has a shelf life of more than 24 months.

[0101] Example 3

[0102] A process for scenting dried tangerine peel with fresh jasmine flowers, the specific steps of which are as follows:

[0103] 1. Pre-treatment of dried tangerine peel: Select dried tangerine peel that has been aged for 4 years, free from mold and insects, intact and without broken pieces, with a dry surface, full oil cells, and a brittle and tough texture, with a thickness of 2.0 mm and in whole pieces; remove impurities from the tangerine peel, and then place it in a 40℃ environment to sun-dry for 2 hours. After cooling, use a rapid moisture meter to test the moisture content to ensure that the moisture content drops to 13%; before the scenting process, spread the tangerine peel thinly at 4 cm and pre-cool it to 27℃.

[0104] 2. Pre-treatment of fresh jasmine flowers: Select high-quality double-petaled jasmine flowers from Hengzhou City and pick them at 4 pm. At the time of picking, the jasmine flowers have an opening rate of 85% and are shaped like tiger claws. Place the flowers in a 25℃ environment to cool for 1 hour, then pile them up to 31℃ and maintain the temperature for 2 hours. Sift the flowers to remove impurities such as dead branches and withered flowers to obtain uniformly opened jasmine flowers.

[0105] 3. Environmental parameter control: Adjust the temperature of the storage workshop to 26℃, the micro-ventilation speed to 0.3m / s, the humidity of the storage environment to 70%RH, the humidity inside the pile to 72%RH, and periodically ventilate to maintain the oxygen content inside the pile ≥18%. It is strictly forbidden to seal the pile without ventilation. During the storage process, the pile temperature should be controlled between 28 and 32℃, not exceeding 35℃ and not lower than 25℃.

[0106] 4. Multi-stage inking and jacquard weaving:

[0107] First Scenting: Using a 1:1 ratio of dried tangerine peel to fresh jasmine flowers, mix the pre-treated dried tangerine peel and fresh jasmine flowers evenly, layering them together to a height of 30cm, and scent for 13 hours. When the pile temperature reaches 34℃, rake the mixture to a thickness of 10cm, turning it over every 15 minutes to allow heat to dissipate until the pile temperature drops to 28℃ before collecting the pile. After scenting, separate the dried tangerine peel from the flower residue by passing it through a 7mm sieve, and then re-dry the dried tangerine peel at 90℃ for 25 minutes. Use a rapid moisture meter to check the moisture content to ensure it drops to 13%.

[0108] Second scenting: Mix 100kg of dried tangerine peel with 35kg of fresh jasmine flowers, and repeat the above mixing, scenting, ventilation, and flower removal operations. The scenting time is 11 hours. After flower removal, dry again until the moisture content of the dried tangerine peel drops to 12%.

[0109] Third scenting: Mix 100kg of dried tangerine peel with 25kg of fresh jasmine flowers, and repeat the above mixing, scenting, ventilation, and desiccation operations. The scenting time is 9 hours. After desiccation, re-dry until the moisture content of the dried tangerine peel drops to 11%.

[0110] Jasmine scenting: Mix 100kg of dried tangerine peel with 9kg of high-quality fresh jasmine flowers, and then scent for 5 hours. Do not allow the flowers to bloom during this time. After scenting, spread the mixture out to cool to below 35℃.

[0111] 5. Finished product inspection: The moisture content of the finished tangerine peel is tested using a rapid moisture meter. If the moisture content is confirmed to be 11%, it is considered a qualified finished product.

[0112] The jasmine flower tangerine peel prepared in this embodiment has a balanced aroma and a mellow taste, combining quality and cost-effectiveness. It is suitable for large-scale production and has a shelf life of more than 20 months.

[0113] As shown in Table 1, a comprehensive comparison was made between scented tangerine peel and unscented raw tangerine peel based on four core dimensions: processing technology, raw material requirements, appearance and color, and texture. The specific summary is as follows:

[0114] Processing definition Made with 3-5 year old aged tangerine peel as a base, and processed using a jasmine flower scenting technique, this reprocessed health food blends the fragrance of fresh jasmine flowers with the aged aroma of the tangerine peel. Traditional dry-warehouse aging process involves only natural aging, drying, and storage, without any additional floral scenting, preserving the original flavor of the tangerine peel as a natural health-promoting ingredient. Raw material threshold Requires 3-5 year old dried-stored raw jasmine peel (free from mold and insects, moisture content 12%-14%) + high-quality double-petal jasmine flowers (80%-90% open rate) and authentic Pubei Dahong tangerine peel. Aged in dry storage for over 3 years, it is free of mold, insects, and off-odors, with a moisture content of ≤13%. Appearance and color The base color is brownish-brown, with a slight floral fragrance on the surface. The oil cells are clearly visible, and some areas have very faint traces of fresh jasmine petals (jacquard technique). Pure brown / dark brown, with a uniform color after dry aging, full and clear oil cells, no extra adhesion marks, and a dry and crisp texture. Texture and feel It has a moderate crispness and toughness. Due to the low-temperature re-drying after scenting, the moisture content is controlled at 10%-14%. It feels light to the touch, has a slight elasticity when squeezed, and has a relatively hard and brittle texture. After aging, the moisture content is ≤12%, it is easily crumbled when squeezed, and has a dry, non-sticky feel.

[0115] Table 1

[0116] As shown in Table 2, the differences in aroma and taste between scented tangerine peel and unscented raw tangerine peel are compared in detail, and the results are summarized as follows:

[0117] Aroma composition Aroma composition: Fresh jasmine scent + aged tangerine peel aroma and medicinal notes, with layers of floral and aged aromas blended together, fresh top notes, aged middle notes, and warm base notes. Pure aged tangerine peel aroma, citrus aroma, and medicinal aroma, without floral interference, the fragrance is pure, mainly composed of aged woody and citrus aromas. Aroma concentration The aroma is richer and more complex, and the concentration of floral fragrance can be adjusted by the number of scenting cycles (the floral fragrance is rich but not pungent when scented 3 times and extracted 1 time). The overall aroma is more penetrating, rich and mellow, with the concentration increasing with age. New leathers tend to have a fruity aroma, while older leathers tend to have a medicinal aroma. There are no additional aroma layers, and the style is calm and composed. Pre-brewing Upon opening the lid, you'll be greeted by the fresh, delicate fragrance of jasmine blossoms, accompanied by a subtle sweet scent of aged tangerine peel. The floral aroma releases before the aged fragrance, creating a refreshing and bright scent. Upon opening, one is greeted with the aroma of aged tangerine peel and citrus. The initial notes are deep and rich, lacking any fresh floral scents, and have a rustic character. Aftertaste The floral fragrance is strong, with the aged and sweet aromas of dried tangerine peel gradually emerging, and the finish carrying a refreshing sweetness of fresh jasmine flowers, leaving a long aftertaste. The tangerine peel flavor is mellow and primarily medicinal, with a noticeable aftertaste that is not cloying. The finish is clean and crisp, and the aged aroma is long-lasting. Taste compatibility Suitable for young people and those who prefer a healthy lifestyle, it has a sweet and mellow taste with a floral aroma that cuts through any richness. It's perfect for everyday use, such as making tea, beverages, or as a gift. For seasoned tea connoisseurs and those who value traditional health, this tea boasts a mellow and sweet taste with a pronounced medicinal aroma, making it suitable for boiling, simmering in soup, and aging in the teahouse.

[0118] Table 2

[0119] It should be noted that the terms "first," "second," etc., used in the specification and claims of this application are used to distinguish similar objects and represent a limitation on a specific order or sequence. Where appropriate, the order of use for similar objects can be interchanged so that the embodiments of this application described herein can be implemented in an order other than that described.

[0120] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A process for scenting dried tangerine peel with fresh jasmine flowers, characterized in that, Includes the following steps: Pre-treatment of dried tangerine peel: Select dried tangerine peel aged for 3-5 years, free from mold and insects, intact and without breakage, with a dry surface, full oil cells, and a crisp and tough texture; perform a pre-treatment by lightly sun-drying the tangerine peel at 40℃ for 2 hours to remove impurities, followed by cooling, so that the moisture content of the tangerine peel is reduced to 10%-18%; Jasmine flower pretreatment: Select high-quality double-petal jasmine flowers and pick them at 3-5 pm. At the time of picking, the jasmine flowers are 80%-90% open and have a tiger claw shape. The jasmine flowers are then tended, which includes spreading them out to cool (25℃ / 1h), piling them up to maintain a temperature of 30-32℃ / 2h, and sifting to remove impurities, to ensure that the jasmine flowers open evenly. Environmental parameter control: The temperature of the scenting workshop is controlled at 25–28℃, the micro-ventilation velocity at 0.2–0.5 m / s, the humidity of the scenting environment at 65%–75%RH, the humidity inside the pile at 70%–75%RH, and the oxygen content inside the pile ≥18%. Regular micro-ventilation is required; complete sealing without ventilation is strictly prohibited. Multi-stage scenting and jacquard weaving: The process is completed using a 3-scenting, 1-jacquard process. In the multi-stage scenting: First Scenting: Using a 1:1 ratio of dried tangerine peel to fresh jasmine flowers, mix the pre-treated tangerine peel and fresh jasmine flowers evenly, layering them together to a height of 25–35 cm, and scent for 12–14 hours. When the pile temperature reaches 33–35℃, rake the mixture to a thickness of 10 cm, turning it over every 15 minutes to allow heat to dissipate until the pile temperature drops to 28℃, then collect the pile. After scenting, separate the tangerine peel from the flower residue by passing it through a 6–8 mm sieve, and then re-dry the tangerine peel at 85–95℃ for 20–30 minutes to reduce the moisture content to 12%–14%. Second scenting: Mix 100kg of dried tangerine peel with 30-40kg of fresh jasmine flowers, repeating the steps of the first scenting: mixing, scenting, ventilation, and removing the jasmine flowers. The scenting time is 10-12 hours. After removing the jasmine flowers, re-dry until the moisture content of the dried tangerine peel drops to 11%-13%. Third scenting: Mix 100kg of dried tangerine peel with 20-30kg of fresh jasmine flowers, repeating the steps of the first scenting: mixing, scenting, ventilation, and removing the jasmine flowers. The scenting time is 8-10 hours. After removing the jasmine flowers, re-dry until the moisture content of the dried tangerine peel drops to 10%-12%. Jasmine scenting: Mix 100kg of dried tangerine peel with 8-10kg of high-quality fresh jasmine flowers, and then scent for 4-6 hours. Do not allow the flowers to bloom during this time. After scenting, spread the mixture out to cool to below 35℃. Finished product inspection: The moisture content of the finished tangerine peel is tested using a rapid moisture meter to ensure that the moisture content is between 10% and 12%, which is considered a qualified finished product.

2. The process of scenting dried tangerine peel with fresh jasmine flowers according to claim 1, characterized in that, Cooling: Pile temperature: The cooled flowers are piled up, and the flowers are sieved to remove impurities: The flowers treated by pile temperature are sieved to remove impurities; the cooling is done by spreading the flowers in a thin and even layer with a thickness of 2-5cm, and the flowers are cooled at 25℃ for 1 hour; during the pile temperature process, the pile is turned over every 30 minutes to make the pile temperature uniform, and the pile temperature is controlled at 30-32℃ and maintained for 2 hours; the flowers are sieved to remove impurities using a vibrating screen with a aperture of 3-6mm.

3. The process of scenting dried tangerine peel with jasmine flowers according to claim 1, characterized in that, When the temperature of the first scenting pile rises to 33–35℃, the mixture is raked to a thickness of 10cm, turned over every 15 minutes, and allowed to dissipate heat until the pile temperature drops to 28℃ before being collected. After scenting, the tangerine peel is separated from the flower residue by passing it through a 6–8mm sieve, and then the tangerine peel is re-dried at 85–95℃ for 20–30 minutes to reduce the moisture content to 12%–14%. The second scenting time is 10–12 hours, and after the flower removal process, the tangerine peel is re-dried until the moisture content drops to 11%–13%. The third scenting time is 8–10 hours, and after the flower removal process, the tangerine peel is re-dried until the moisture content drops to 10%–12%.

4. The process of scenting dried tangerine peel with jasmine flowers according to claim 1, characterized in that, The re-drying process adopts a low-temperature slow drying method, with the temperature controlled at 85–95℃. The tangerine peel is turned over every 10 minutes during each re-drying to avoid local overheating.

5. The process of scenting dried tangerine peel with jasmine flowers according to claim 1, characterized in that, The dried tangerine peel can be dried twice by sun-drying. The sun-drying conditions are below 40℃ and away from light, with each sun-drying lasting 2–3 hours. This method is suitable for small-scale production.

6. The process of scenting dried tangerine peel with jasmine flowers according to claim 1, characterized in that, During the molding process, the pile temperature is controlled at 28–32℃.

7. The process of scenting dried tangerine peel with jasmine flowers according to claim 1, characterized in that, The re-drying process uses a low-temperature, slow-drying method, and the tangerine peel is turned over every 10 minutes after each scenting process to avoid localized overheating.

8. The process of scenting dried tangerine peel with jasmine flowers according to claim 5, characterized in that, The sun-drying method employs a two-stage drying process, with sun-drying conditions below 40℃ and in the dark, each sun-drying session lasting 2–3 hours, suitable for small-scale production.