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Processing method of kumquat tea

A processing method and technology of kumquat, which is applied in the field of food processing, can solve the problems of aging, appearance, color, aroma, and taste, etc., and achieve the effect of natural and fresh taste, soft and sweet taste, and mellow taste

Inactive Publication Date: 2017-09-22
GUANGXI JIANMEILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, if the tea is not sun-dried, its appearance, color, aroma, and taste will be relatively poor, and it cannot be aged.

Method used

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  • Processing method of kumquat tea
  • Processing method of kumquat tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The processing method of kumquat tea comprises the following preparation steps:

[0026] 1) Select fresh and qualified kumquats and clean them;

[0027] 2) Open the cover of the washed kumquat, dig out the flesh of the kumquat, wash it, and dry the water in an oven at 35°C to obtain the kumquat shell;

[0028] 3) Put the dried kumquat husks into Pu'er ripe tea, cover the lid, and put the dried kumquat husks under the ultraviolet light with a radiation intensity of 140 μW / cm 2 Disinfect by ultraviolet lamp radiation for 30 minutes;

[0029] 4) Drying: first at -18°C, -90kPa, vacuum freeze-drying for 6h; then at 80W power, -70kPa vacuum, vacuum microwave drying for 50min; continue at -10°C, -98kPa, vacuum freeze-drying for 3h; Finally, under 40W power and -98kPa vacuum degree, vacuum microwave drying to constant weight;

[0030] 5) Leave it to room temperature and pack it.

[0031] The surface of the kumquat tea in this embodiment has an oily luster. After the tea is ...

Embodiment 2

[0033] The processing method of kumquat tea comprises the following preparation steps:

[0034] 1) Select fresh and qualified kumquats and clean them;

[0035] 2) Open the cover of the washed kumquat, dig out the flesh of the kumquat, wash it, and dry the water in an oven at 38°C to obtain the kumquat shell;

[0036] 3) Put the dried kumquat husks into Pu'er ripe tea, cover the lid, and put the dried kumquat husks under the ultraviolet light with a radiation intensity of 120 μW / cm 2 Disinfect by ultraviolet lamp radiation for 35 minutes;

[0037] 4) Drying: first at -20°C, -85kPa, vacuum freeze-drying for 5h; then at 90W power, -85kPa vacuum, vacuum microwave drying for 60min; continue at -15°C, -98kPa, vacuum freeze-drying for 2h; Finally, under 50W power and -80kPa vacuum degree, vacuum microwave drying to constant weight;

[0038] 5) Leave it to room temperature and pack it.

[0039] The surface of the kumquat tea in this example has an oily luster. It has been aged for...

Embodiment 3

[0041] The processing method of kumquat tea comprises the following preparation steps:

[0042] 1) Select fresh and qualified kumquats and clean them;

[0043] 2) Open the cover of the washed kumquat, dig out the flesh of the kumquat, wash it, and dry the water in an oven at 40°C to obtain the kumquat shell;

[0044] 3) Put the dried kumquat husks into ripe Pu'er tea, cover with the lid, and put the dried kumquat husks under the ultraviolet light with a radiation intensity of 100 μW / cm 2 Disinfection with ultraviolet lamp radiation for 40 minutes;

[0045] 4) Drying: first at -25°C, -80kPa, vacuum freeze-drying for 3h; then at 100W power, -80kPa vacuum, vacuum microwave drying for 70min; continue at -18°C, -90kPa, vacuum freeze-drying for 1h; Finally, under 60W power and -80kPa vacuum degree, vacuum microwave drying to constant weight;

[0046] 5) Leave it to room temperature and pack it.

[0047] The surface of the kumquat tea in this example has an oily luster. It has be...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing method of kumquat tea. The method includes the following steps that 1, fresh and qualified kumquats are selected and cleaned; 2, the cleaned kumquats are opened to form covers, pulp in the kumquats is dug out, then the kumquat is washed and air-dried, and kumquat fruit shells are obtained; 3, the dried kumquat fruit shells are filled with pu'er tea leaves and are covered with the covers, and disinfection is conducted through ultraviolet radiation; 4, drying is conducted, wherein vacuum microwave drying and vacuum freeze drying are conducted alternately so as to dry the kumquat fruit shells to the constant weight; 5, after cooling to the room temperature, the kumquat fruit shells are packaged. According to the method, the technology that vacuum microwave drying and vacuum freeze drying are conducted alternately is adopted, so that the quality of the kumquat tea obtained by the method is close to the quality of kumquat tea obtained by natural drying, and the kumquat tea are edible after being subjected to aging.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of kumquat tea. Background technique [0002] Jinjue (Latin formal name used at school: Fortunella margarita (Lour.) Swingle), is the plant of Rutaceae kumquat, also known as golden jujube, kumquat, small orange. Originally distributed in the southeastern coastal provinces of China, especially in Guangdong, it has the longest history of planting and eating kumquats, and is a veritable hometown of kumquats. In addition, it is also widely cultivated in South China and the middle and lower reaches of the Yangtze River. Kumquat is not only beautiful, but also the fruit is rich in vitamin C, kumquat glycosides and other ingredients, which have a certain effect on maintaining cardiovascular function and preventing diseases such as vascular sclerosis and high blood pressure. As a diet and health care product, candied kumquats can be used to appetize, drinki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 陆成明陆强宁赞琼
Owner GUANGXI JIANMEILE FOOD
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