Preparation method of honey pomelo flavored yuchang tea and application thereof

Abstract

The application discloses a preparation method and application of honey pomelo flavor yuxiang tea, and relates to the technical field of fruit tea processing.The preparation method of the honey pomelo flavor yuxiang tea comprises a green pomelo white tea preparation process and a golden pomelo black tea preparation process.The application has high resource utilization rate, strong flavor adaptability, rich fruit aroma, mellow tea soup, long-lasting and pure aroma, stable and controllable quality, uniform product taste, clear tea soup and no bitter taste, rich nutritional value, drinking taste and health value, suitable for large-scale production, simple process flow, smooth process connection, controllable parameters, convenient operation, direct application in industrial batch production, low production cost and strong market promotion.

Description

Technical Field

[0001] This invention relates to the field of fruit and flower tea processing technology, specifically to a method for preparing pomelo-flavored tea and its application. Background Technology

[0002] Jinggang pomelo is a distinctive geographical indication agricultural product of Ji'an, Jiangxi Province. Its flesh is sweet and juicy, and its peel is rich in pomelo peel essential oil, flavonoids, vitamins, and other active nutrients. It has a rich, pure, and naturally non-irritating aroma, making it highly valuable for deep processing. Currently, the Jinggang pomelo industry primarily focuses on selling fresh fruit, with the peels mostly discarded as waste. This not only results in significant resource waste but also easily causes environmental pollution, leading to extremely low added value for agricultural products.

[0003] Most pomelo-scented fruit and flower teas currently on the market use a simple mixed drying process, which has obvious technical defects: First, the process is simplistic, with fruit peels and tea leaves being directly dried and mixed without a professional scenting process. The fruit aroma only adheres to the surface of the tea leaves, resulting in a short-lived and easily dissipated aroma after brewing. The fruit aroma and tea flavor are severely separated, leading to an unharmonious taste. Second, the product categories are limited, failing to adapt to the flavor characteristics of different tea bases. The sweetness of white tea and the mellowness of black tea cannot be accurately combined with the pomelo aroma. Third, the material ratios are arbitrary, lacking standardized blending processes, resulting in significant batch-to-batch flavor variations and unstable quality. Fourth, the processing technology is crude, with high-temperature drying easily damaging the natural aromatic substances in the pomelo peel and the nutritional components of the tea leaves, leading to a weak aroma and cloudy tea soup in the finished product. Summary of the Invention

[0004] The purpose of this invention is to provide a method for preparing pomelo-flavored tea and its application. Addressing the shortcomings of existing technologies, this invention, based on the flavor characteristics of Jinggang pomelo peel and combined with the characteristics of white and black tea, develops two differentiated and standardized preparation processes. Through core technologies such as precise scenting, gradient drying, and directional blending, it solves the problems of poor flavor, unstable quality, and low resource utilization in traditional pomelo-flavored tea, and develops two distinctive Jinggang pomelo-flavored tea products, achieving added value through deep processing of agricultural products.

[0005] To achieve the above objectives, the present invention provides the following technical solution:

[0006] A method for preparing pomelo-flavored tea includes a preparation process for green pomelo white tea and a preparation process for golden pomelo black tea;

[0007] The preparation process of the pomelo white tea includes the following steps: S1, Raw material pretreatment: Select mature, rot-free, and pest-free Jinggang honey pomelos, wash to remove surface dust, impurities, and residual dirt, and then air-dry at low temperature to remove surface moisture from the peel; S2, Peeling and shredding: Peel the dried Jinggang honey pomelos, completely peel off the outer layer of pomelo peel, remove the bitter white pith inside the peel, and cut the pure pomelo peel into uniform thin shreds; S3, Scenting and aroma enhancement: Mix the pretreated pomelo peel shreds evenly with the white tea raw materials, and perform constant temperature and humidity sealed scenting treatment; S4, Drying and shaping: After scenting, perform gradient drying treatment on the mixture to remove excess moisture from the materials; S5, Cooling and packaging: After drying, the materials are naturally cooled to room temperature, screened to remove impurities, and then aseptically packaged to obtain Jinggang honey pomelo white tea;

[0008] The preparation process of the Golden Pomelo Black Tea includes the following steps: S1, Raw material pretreatment: Select mature, rot-free, and pest-free Jinggang honey pomelos, wash them, air-dry them at low temperature, peel them, remove the inner white pith, and cut them into uniform pomelo peel strips; S2, Scenting treatment: Mix the pomelo peel strips with the black tea raw materials and scent them in a sealed container; S3, Drying treatment: Perform gradient drying on the scented mixture; S4, Precise blending: Precisely blend the dried black tea with the pomelo peel strips according to a fixed mass ratio; S5, Cooling and packaging: After blending, cool the materials to room temperature, remove impurities, sterilize, and package them to obtain Jinggang honey pomelo Golden Pomelo Black Tea.

[0009] Furthermore, in step S1 of the preparation process of the green pomelo white tea and the preparation process of the golden pomelo black tea, the washing is carried out by high-pressure spraying of clean water for 1-3 minutes, the air drying temperature is 35-40℃, the drying time is 20-30 minutes, and the moisture content of the pomelo peel surface is controlled to be ≤12%.

[0010] Furthermore, the grapefruit peel is cut into uniform shreds with a width of 0.8-1.2mm and a length of 8-12mm. After cutting, broken and rotten shreds are removed to ensure the uniformity of the material.

[0011] Furthermore, in the scenting process of pomelo white tea, the mass ratio of pomelo peel shreds to white tea is 1:4-1:6, the scenting temperature is 22-26℃, the ambient humidity is 60%-70%, and the scenting time is 8-12 hours in a sealed environment.

[0012] Furthermore, in the scenting process of the pomelo black tea, the initial mass ratio of the pomelo peel shreds to the black tea is 1:5-1:7, the scenting temperature is 20-24℃, the ambient humidity is 55%-65%, and the sealed scenting time is 10-14h.

[0013] Furthermore, the gradient drying process is divided into two stages: the first stage drying temperature is 45-50℃ and the drying time is 30-40 min; the second stage drying temperature is 38-42℃ and the drying time is 40-50 min; and the overall moisture content of the material after drying is controlled at 5%-8%.

[0014] Furthermore, in the precise blending step S4 of the pomelo black tea preparation process, the final blending mass ratio of the black tea to the pomelo peel shreds is 5:1-7:1, the blending stirring speed is 20-30 r / min, and the stirring time is 5-8 min to ensure that the materials are mixed evenly.

[0015] Furthermore, the white tea is Anji white tea, and the black tea is Anji black tea.

[0016] An application of a pomelo-flavored tea, wherein the preparation method is applied to pomelo green pomelo white tea and pomelo golden pomelo black tea.

[0017] The beneficial effects of this invention are as follows:

[0018] 1. High resource utilization rate: For the first time, the peel of Jinggang pomelo is used as the core aroma source for deep processing and utilization, which solves the problem of waste of pomelo peel, greatly increases the added value of Jinggang pomelo agricultural products, and helps the industrialization of characteristic agricultural products.

[0019] 2. Strong flavor adaptability: Two differentiated processes are designed for specific needs. The green pomelo white tea has a fresh fruity aroma and a refreshing tea soup, which is suitable for the demand for light tea drinks; the golden pomelo black tea has a rich fruity aroma and a mellow tea soup, which is suitable for the demand for strong tea drinks. The product categories are rich and cover more consumption scenarios.

[0020] 3. Long-lasting and pure aroma: The constant temperature and humidity sealed scenting process allows the aromatic substances of grapefruit peel to fully penetrate into the tea leaves, rather than simply adhering to the surface. Combined with a gradient low-temperature drying process, the natural grapefruit aroma is fully preserved, avoiding high temperature damage to the aroma and nutrients. The aroma remains long-lasting even after multiple infusions.

[0021] 4. Stable and controllable quality: All process parameters are standardized. The Golden Pomelo Black Tea adds a precise blending process, which completely solves the problems of arbitrary proportions and large batch-to-batch flavor differences in traditional products. The product has a uniform taste, clear tea soup, and no bitterness.

[0022] 5. Rich in nutritional value: The finished product retains the active ingredients such as flavonoids, vitamins, and volatile oils in the peel of Jinggang honey pomelo, while also retaining the nutrients such as tea polyphenols and amino acids in tea leaves, combining both drinking taste and health benefits.

[0023] 6. Suitable for large-scale production: The process is simple, the steps are smoothly connected, the parameters are controllable, and the operation is convenient. It can be directly applied to industrial mass production, with low production costs and strong market appeal.

[0024] 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, the preferred embodiments of the present invention are described in detail below. Detailed Implementation

[0025] The technical solutions of the present invention will now be clearly and completely described. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] In the description of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicating orientation or positional relationships, are based on the shown orientation or positional relationships and are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0027] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0028] Furthermore, the technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0029] Example 1: Preparation of Jinggang Honey Pomelo and Green Pomelo White Tea

[0030] S1. Raw material pretreatment: Select Jinggang honey pomelos that are free from pests and diseases, free from rot, and have uniform maturity. Use high-pressure water spray to wash for 2 minutes to remove surface stains, fruit wax and impurities. Then place them in a 38℃ air drying equipment to air dry for 25 minutes, controlling the surface moisture content of the peel to ≤12%.

[0031] S2. Peeling and shredding: The outer layer of the pomelo peel is peeled off manually with the help of equipment. The inner white bitter pulp layer is completely removed. The pure pomelo peel is then cut into uniform shreds with a width of 1mm and a length of 10mm. Broken and residual shreds are then removed by screening.

[0032] S3. Scenting to enhance aroma: Select raw materials according to the mass ratio of grapefruit peel to white tea of ​​1:5, mix and stir evenly, and place in a closed scenting workshop with a temperature of 24℃ and a humidity of 65% for 10 hours to allow the grapefruit aroma substances to fully penetrate and be absorbed into the white tea strips.

[0033] S4. Gradient drying: After the scenting is completed, the mixture is sent to the drying equipment. The first stage is drying at 48℃ for 35 minutes to remove surface moisture; the second stage is drying at 40℃ for 45 minutes for deep dehydration, and finally the overall moisture content of the material is controlled at 6%.

[0034] S5. Cooling and Packaging: The dried material is placed in a clean and dust-free environment to cool naturally to room temperature, screened to remove impurities and dust, and sealed in food-grade aseptic packaging bags to obtain the finished pomelo white tea.

[0035] Example 2: Preparation of Jinggang Honey Pomelo and Golden Pomelo Black Tea

[0036] S1. Raw material pretreatment: Select high-quality Jinggang honey pomelo, wash with high pressure water for 2 minutes, air dry at 38℃ for 25 minutes, peel and remove the white pith, and cut into uniform pomelo peel strips of 1mm×10mm.

[0037] S2. Scenting treatment: Mix grapefruit peel strips and black tea evenly according to the initial mass ratio of 1:6, and place them in a sealed environment at 22℃ and 60% humidity for 12 hours to achieve the initial fusion of fruit aroma and black tea base.

[0038] S3. Gradient drying: Two-stage drying is adopted, drying at 48℃ for 35 minutes and drying at 40℃ for 45 minutes, controlling the moisture content of the material to 6%.

[0039] S4. Precise blending: The black tea and grapefruit peel strips are precisely blended in a 6:1 ratio. The mixture is placed in a mixing device and stirred at 25 rpm for 6 minutes to ensure uniform mixing and optimize flavor balance.

[0040] S5. Cooling and Packaging: After natural cooling at room temperature, the tea is sterilized and sealed to obtain the finished pomelo black tea.

[0041] Using the same raw materials of Jinggang pomelo peel, white tea, and black tea, and employing a traditional direct mixing and high-temperature drying process, without professional scenting or precise blending, regular pomelo-scented tea is prepared by drying at 65℃ for 90 minutes in a single process.

[0042] Traditional process comparison product: The fruit aroma is weak, with only a slight grapefruit aroma in the first brew, and the aroma completely disappears after the second brew; the tea flavor and fruit aroma are clearly layered, the taste is messy, and slightly bitter; the tea soup is slightly cloudy, and the flavor varies greatly from batch to batch.

[0043] Example 1 of the present invention: Green pomelo white tea: The pomelo aroma is fresh and elegant, which is perfectly integrated with the fresh taste of white tea. There is no bitterness or astringency. Even after 5 infusions, a faint pomelo aroma is still present. The tea soup is clear and bright, with a light green and uniform color. The taste is sweet and refreshing, and the quality of each batch is stable.

[0044] Example 2 of the present invention: Pomelo Black Tea: The aroma of pomelo is rich and mellow, matching the sweet characteristics of black tea, with a rich and lasting aroma; the tea soup is bright red and clear, with a mellow and smooth taste, and the fruit aroma and tea flavor are highly integrated without any abruptness, making it extremely palatable.

[0045] Process Optimization Guide

[0046] This invention optimizes the parameters of each process through extensive experimentation. Low-temperature air drying prevents the premature volatilization of aromatic substances in the grapefruit peel; removing the inner white pith completely eliminates bitterness and improves the taste of the finished product; constant temperature and humidity scenting is the core process for fruit aroma penetration, and the gentle environment ensures stable adsorption of aromatic substances; gradient drying, compared to traditional high-temperature one-time drying, preserves nutrients and aroma to the greatest extent and avoids scorching and flavor deterioration; the exclusive blending process for grapefruit black tea can precisely control the ratio of fruit aroma to tea flavor, solving the problem of the heavy taste of black tea masking the fruit aroma and achieving the optimal balance of flavor.

[0047] Industrial applicability

[0048] This invention features a simple and logically clear process, with standardized and quantifiable parameters for each step. It requires no special high-end equipment; conventional fruit and flower tea processing equipment can complete the production, making it suitable for small and medium-sized processing plants as well as large-scale industrial production lines. The raw materials are by-products of Jinggang pomelo and conventional tea leaves. These materials are readily available and inexpensive. The finished product has a unique flavor and strong market competitiveness, possessing extremely high industrial promotion value and economic benefits. It can effectively promote the transformation and upgrading of the Jinggang pomelo specialty industry.

[0049] In summary, this invention provides a method for preparing pomelo-flavored tea and its application. This method boasts high resource utilization, being the first to utilize the peel of Jinggang pomelo as a core aroma source through deep processing, solving the problem of waste from pomelo peel, significantly increasing the added value of Jinggang pomelo agricultural products, and contributing to the industrialization of specialty agricultural products. It also exhibits strong flavor adaptability, with two differentiated processes designed specifically for this purpose: the green pomelo white tea has a fresh fruity aroma and a crisp tea soup, suitable for those seeking light tea drinks; the golden pomelo black tea has a rich fruity aroma and a mellow tea soup, suitable for those seeking strong tea drinks. This results in a diverse product range, covering more consumption scenarios. The aroma is long-lasting and pure, achieved through a constant temperature and humidity closed-loop scenting process, allowing the aromatic substances from the pomelo peel to fully penetrate the tea leaves, rather than simply adhering to the surface, combined with gradient low-temperature drying. The drying process fully preserves the natural pomelo aroma, avoiding high temperatures that could damage the fragrance and nutrients, ensuring a long-lasting fragrance even after multiple infusions. Quality is stable and controllable, with all process parameters standardized. The Golden Pomelo Black Tea incorporates a precise blending process, completely resolving the issues of arbitrary proportions and significant batch-to-batch flavor variations common in traditional products. The product boasts a uniform taste, clear tea liquor, and no bitterness. Rich in nutrients, the finished product retains the flavonoids, vitamins, and volatile oils from the Jinggang Honey Pomelo peel, while also preserving the tea polyphenols and amino acids from the tea leaves, offering both excellent taste and health benefits. Suitable for large-scale production, the process is simple, with smooth workflow, controllable parameters, and convenient operation, allowing for direct application to industrial mass production. It boasts low production costs and strong market appeal.

[0050] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0051] The embodiments described above are merely illustrative of implementation methods of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A method for preparing a pomelo-flavored tea, characterized in that, This includes the preparation processes for green pomelo white tea and golden pomelo black tea; The preparation process of the pomelo white tea includes the following steps: S1, Raw material pretreatment: Select mature, rot-free, and pest-free Jinggang honey pomelos, wash to remove surface dust, impurities, and residual dirt, and then air-dry at low temperature to remove surface moisture from the peel; S2, Peeling and shredding: Peel the dried Jinggang honey pomelos, completely peel off the outer layer of pomelo peel, remove the bitter white pith inside the peel, and cut the pure pomelo peel into uniform thin shreds; S3, Scenting and aroma enhancement: Mix the pretreated pomelo peel shreds evenly with the white tea raw materials, and perform constant temperature and humidity sealed scenting treatment; S4, Drying and shaping: After scenting, perform gradient drying treatment on the mixture to remove excess moisture from the materials; S5, Cooling and packaging: After drying, the materials are naturally cooled to room temperature, screened to remove impurities, and then aseptically packaged to obtain Jinggang honey pomelo white tea; The preparation process of the Golden Pomelo Black Tea includes the following steps: S1, Raw material pretreatment: Select mature, rot-free, and pest-free Jinggang honey pomelos, wash them, air-dry them at low temperature, peel them, remove the inner white pith, and cut them into uniform pomelo peel strips; S2, Scenting treatment: Mix the pomelo peel strips with the black tea raw materials and scent them in a sealed container; S3, Drying treatment: Perform gradient drying on the scented mixture; S4, Precise blending: Precisely blend the dried black tea with the pomelo peel strips according to a fixed mass ratio; S5, Cooling and packaging: After blending, cool the materials to room temperature, remove impurities, sterilize, and package them to obtain Jinggang honey pomelo Golden Pomelo Black Tea.

2. The method for preparing a pomelo-flavored tea as described in claim 1, characterized in that, In step S1 of the preparation process of pomelo white tea and pomelo black tea, the cleaning is carried out by high-pressure spraying of clean water for 1-3 minutes, the air drying temperature is 35-40℃, the drying time is 20-30 minutes, and the surface moisture content of pomelo peel is controlled to be ≤12%.

3. The method for preparing a pomelo-flavored tea as described in claim 1, characterized in that, The grapefruit peel is cut into uniform shreds with a width of 0.8-1.2mm and a length of 8-12mm. After cutting, broken and rotten shreds are removed to ensure the uniformity of the material.

4. The method for preparing a pomelo-flavored tea as described in claim 1, characterized in that, In the scenting process of green pomelo white tea, the mass ratio of pomelo peel shreds to white tea is 1:4-1:6, the scenting temperature is 22-26℃, the ambient humidity is 60%-70%, and the scenting time is 8-12 hours in a sealed environment.

5. The method for preparing a pomelo-flavored tea as described in claim 1, characterized in that, In the scenting process of pomelo black tea, the initial mass ratio of pomelo peel shreds to black tea is 1:5-1:7, the scenting temperature is 20-24℃, the ambient humidity is 55%-65%, and the scenting time is 10-14 hours.

6. The method for preparing a pomelo-flavored tea as described in claim 1, characterized in that, The gradient drying process is divided into two stages. The first stage has a drying temperature of 45-50℃ and a drying time of 30-40 minutes. The second stage has a drying temperature of 38-42℃ and a drying time of 40-50 minutes. After drying, the overall moisture content of the material is controlled at 5%-8%.

7. The method for preparing a pomelo-flavored tea as described in claim 1, characterized in that, In the precise blending step S4 of the pomelo black tea preparation process, the final blending mass ratio of the black tea to the pomelo peel shreds is 5:1-7:1, the blending and stirring speed is 20-30 r / min, and the stirring time is 5-8 min to ensure that the materials are mixed evenly.

8. The method for preparing a pomelo-flavored tea as described in claim 1, characterized in that, The white tea mentioned is Anji white tea, and the black tea mentioned is Anji black tea.

9. The application prepared by the method according to any one of claims 1-8, characterized in that, The preparation method is applied to pomelo white tea and pomelo black tea.