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Orange tea preparation method

A technology of orange tea and oranges, which is applied in the field of preparation of orange tea, can solve the problem that the orange flavor is not strong, and achieve the effects of mellow and refreshing taste, increased aroma, and long-lasting aroma

Active Publication Date: 2015-10-21
郭荣强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the orange tea prepared from orange flowers will not have a strong orange flavor after long-term storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Step 1, select an oval orange with a diameter of 5-7cm and platycodon grandiflorum, which is 70% ripe, with a smooth skin, a greenish yellow color, a thickness of 1.5-3mm orange peel, no damage, no mottled color, no scar; put the orange into the flowing water, Rinse, wash and soak in light salt water for 5 minutes, take it out and rinse again, then put it on a drying rack for the first time to air, and wither naturally for 3 hours at a temperature of 28°C and a humidity of 85%. ;Put the oranges in the drying basket and shake lightly for 3 minutes, then press and knead for 2 minutes, lightly knead for 3 minutes, aggravate and knead for 2 minutes, and lightly knead for 10 minutes, so that the orange peel cell breakage rate is 80% to 85%; naturally spread for 0.5h After the water from the orange skin is lost, break a circular lid centered on the orange stem with a radius of 1 to 2 cm on the upper end of the orange, and hollow out the orange and the pulp and white pulp insid...

Embodiment 2

[0054]Step 1, select an oval orange with a diameter of 5-7cm and platycodon grandiflorum, which is 70% ripe, with a smooth skin, a greenish yellow color, a thickness of 1.5-3mm orange peel, no damage, no mottled color, no scar; put the orange into the flowing water, Rinse, wash and soak in light salt water for 5 minutes, take it out and rinse again, then put it on a drying rack for the first airing, and wither naturally for 4 hours under the environmental conditions of a temperature of 25°C and a humidity of 83%. Put the oranges in the air-drying basket and shake lightly for 3 minutes, then press and knead for 2 minutes, lightly knead for 3 minutes, aggravate and knead for 2 minutes, and lightly knead for 10 minutes, so that the orange peel cell breakage rate is 80% to 85%; naturally spread for 45 minutes, After the water from the orange skin is lost, break a circular lid centered on Platycodon grandiflora with a radius of 1-2 cm on the upper end of the orange, and hollow out t...

Embodiment 3

[0069] Step 1, select an oval orange with a diameter of 5-7cm and platycodon grandiflorum, which is 70% ripe, with a smooth skin, a greenish yellow color, a thickness of 1.5-3mm orange peel, no damage, no mottled color, no scar; put the orange into the flowing water, Rinse, wash and soak in light salt water for 5 minutes, take it out and rinse again, then put it on a drying rack for the first time to air, and wither naturally for 5 hours at a temperature of 20°C and a humidity of 80% Put the oranges in the drying basket and shake lightly for 3 minutes, then increase the pressure and knead for 2 minutes, lightly knead for 3 minutes, aggravate and knead for 2 minutes, and lightly knead for 10 minutes, so that the orange peel cell breakage rate is 80% to 85%. After 1 hour, after the water from the orange skin is lost, a circular lid with a radius of 1-2 cm centered on the bellflower is broken on the upper end of the orange, and the orange and the pulp and white pulp inside the ora...

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Abstract

The invention discloses an orange tea preparation method. The method comprises the steps that oranges are hollowed out and filled with tea mixed with orange juice; the oranges filled with the tea mixed with the orange juice are subjected to fermentation, multi-time low-temperature baking and tea wakening in sequence; the oranges which are uniform in color and size and free of damage are selected, and then finished orange tea is obtained. Through the orange tea preparation method, the advantages of the oranges are effectively utilized, the tea is mixed with the orange juice, and the content of the vitamin P in the orange tea is increased; the fresh and brisk taste is increased during drinking; in the preparation process, no aromatic is added to increase fragrance; the prepared orange tea has tea fragrance with rich orange fragrance, the fragrance is lasting, the color of tea water is bright, and the taste is mellow, tasty and refreshing; the orange tea is in a dried orange shape, is attractive and has a health care effect.

Description

technical field [0001] The invention belongs to the technical field of tea production, and in particular relates to a preparation method of orange tea. Background technique [0002] Orange is a kind of fruit of Rutaceae citrus. Orange meat, skin, network, core, and leaves are all medicines: the pulp is rich in sugar, vitamins, malic acid, citric acid, protein, fat, and dietary fiber. And a variety of minerals, etc., vitamin C has a cosmetic effect, citric acid has the effect of eliminating fatigue; the thin skin inside the orange contains dietary fiber and pectin, which can promote laxatives and lower cholesterol; hesperidin can strengthen capillary blood circulation. Toughness, lowering blood pressure, and expanding the coronary arteries of the heart, so oranges are food for preventing coronary heart disease and arteriosclerosis. Studies have confirmed that eating oranges can reduce the cholesterol deposited in arteries and blood vessels, and help to reverse atherosclerosis...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/08
Inventor 郭荣强
Owner 郭荣强
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