Tangerine pericarp tea mixing production process

A production process, a technology for orange peel tea, applied in the field of green plum tea, can solve the problem of no tea drinks and the like

Inactive Publication Date: 2013-07-24
苏州市瀛园农产品研发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, in the current instant tea drinks, green plum and Biluochun tea leaves are not used as raw materials, and there is no tea drink made by organically combining green plum and Biluochun tea.

Method used

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Embodiment Construction

[0021] The specific implementation manners of the present invention will be further described in detail below, so as to make the technical solutions of the present invention easier to understand and grasp.

[0022] An orange peel tea is characterized in that it is made of the following raw materials: 35-60% orange peel, 15-28% Biluochun green leaves, 1-2% licorice, 1-2% cinnamon, 15-35% sucrose, dextrin 15-20%.

[0023] Another object of the present invention is to provide a kind of mixed production process of orange peel tea, comprising the following steps:

[0024] Material selection: Select high-quality orange peel, Biluochun green leaves, licorice, cinnamon, sucrose and dextrin;

[0025] Processing materials: Wash the fresh orange peel and dry it for storage for later use, wash the licorice and cinnamon, and spread the green leaves of Biluochun in a ventilated and cool place to dehumidify;

[0026] Soaking and cleaning: Soak the stored dried orange peel shreds for 3-5 ho...

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PUM

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Abstract

The invention discloses a tangerine pericarp tea, which is characterized in that the tangerine pericarp tea is prepared from the following raw materials: 35-60% of tangerine pericarp, 15-28% of Biluochun green leaf, 1-2% of licorice root, 1-2% of cassia, 15-35% of sucrose, and 15-20% of dextrin. The present invention further provides a tangerine pericarp tea mixing production process. The tangerine pericarp tea produced by the mixing production process is soluble yellow brown particles, is an instant beverage, has effects of qi regulating, spleen strengthening, appetite stimulation, sterilization, dieresis, phlegm dissipating, middle jiao occlusion regulating, and dampness eliminating, is a good product in hot weather of summer, and especially contains high content flavone so as to provide an anticancer effect. In addition, and austerity of the tangerine pericarp and fresh fragrance of the tea are organically integrated so as to provide a fresh and nature taste.

Description

technical field [0001] The invention relates to green plum tea, in particular to a mixing process for making green plum tea. Background technique [0002] Taihu Lake Jinting (Xishan) is an island in Taihu Lake. It is surrounded by the subtropical humid monsoon climate type in the north of the lake. It has four distinct seasons, humid temperature, abundant precipitation, sufficient sunshine and long frost-free period. The annual average temperature is around 16°C and the annual precipitation is At 1000-1500 mm, the annual sunshine hours are 2100 hours, the frost period is 80 days, there are vast water bodies to regulate, the forestry coverage rate reaches 65%, the ecological environment is unique, and it is rich in oranges and tea with high quality. However, due to limited use, the resources of famous and high-quality products are not fully utilized, resulting in market constraints and low consumer acceptance. [0003] Orange peel has many effects: on the respiratory system,...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 郑颖青陆汝根
Owner 苏州市瀛园农产品研发有限公司
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