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Kumquat tea and its preparation method

A technology of kumquat tea and kumquat, which is applied in the direction of tea, tea spices, tea treatment before extraction, etc. It can solve the problems of easy leakage of tea leaves and loss of aroma volatile oil components, etc., achieve good taste, shorten baking time, and increase content Effect

Inactive Publication Date: 2017-12-01
张勤玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of kumquat tea with high content of aroma volatile oil and difficult to leak out of the kumquat tea, aiming at the problem that the aroma volatile oil component of kumquat tea loses more during the roasting process and the tea leaves are easy to leak out during the brewing process. its preparation method

Method used

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Examples

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Effect test

Embodiment 1

[0028] A preparation method of kumquat tea, comprising the following steps:

[0029] S1. Take 7 mature kumquats, wash and dry them, then put the kumquats in an environment with a temperature of 2°C for 2 hours for pretreatment, take them out, open one end of the kumquats and remove the kumquat pulp, and take the kumquats. The shell of the orange is irradiated and treated with ultraviolet light for 5 minutes. After the shell is finished, a number of vent holes are opened on the shell of the kumquat. The diameter of the vent hole is 0.2mm, and then put into an oven at a temperature of 55°C for the first baking , when drying to a moisture content of 45%, the kumquat shell must be processed, and the kumquat shell is composed of a kumquat body and a kumquat cover, wherein the kumquat cover and the kumquat body are mutually separate.

[0030] S2. According to the weight ratio, take the inner bag tea, the inner bag tea is selected from Puer tea, the weight ratio of the inner bag tea...

Embodiment 2

[0036] A preparation method of kumquat tea, comprising the following steps:

[0037]S1. Take 8 mature kumquats, wash and dry them, then put the kumquats in an environment with a temperature of 3°C for 4 hours for pretreatment, take them out, open one end of the kumquats and remove the kumquat pulp, and take the kumquats. Carry out boiling water high-temperature fixation on the orange shell, and process in boiling water for 3 minutes. After the kumquat shell is cleared, a number of air holes are opened on the kumquat shell. After the first baking, when the water content is 60%, the kumquat shell has to be processed, and the processed kumquat shell is composed of a kumquat body and a kumquat cover. Wherein, the lid of the kumquat is connected with the body part of the kumquat.

[0038] S2. According to the weight ratio, take the inner bag tea leaves, the weight ratio of the inner bag tea leaves to the treated kumquat shell is 7:2, put the inner bag tea leaves into the kumquat b...

Embodiment 3

[0044] A preparation method of kumquat tea, comprising the following steps:

[0045] S1. Take 9 mature kumquats, wash and dry them, then put the kumquats in an environment with a temperature of 4°C for 5 hours for pretreatment, take them out, open one end of the kumquats and remove the kumquat pulp, and take the kumquats. The tangerine shell is cleaned by microwave, and the medium-high fire is treated for 70 seconds. After the kumquat shell is finished, a number of vent holes are opened on the kumquat shell. After baking for the first time, when drying to a moisture content of 80%, the kumquat shell is processed, and the kumquat shell is composed of a kumquat body and a kumquat cover. Wherein, the lid of the kumquat is connected with the body part of the kumquat.

[0046] S2. According to the weight ratio, take the inner bag tea leaves, the weight ratio of the inner bag tea leaves to the treated kumquat shell is 8:2, put the inner bag tea leaves into the kumquat body, cover t...

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Abstract

The invention provides a kumquat tea and its preparation method. The kumquat tea is prepared through cleaning, kumquat pretreatment, pulp removal, first roasting, tea filling, second roasting, and naturally air-drying. The kumquat tea comprises a kumquat shell and tea leaf located in a container; the kumquat shell comprises a kumquat main body and a kumquat cover body; air holes are arranged on the kumquat main body and the kumquat cover body; after fully filling tea in the kumquat tea container, the kumquat cover body is buckled in an opening of the kumquat main body by means of the kumquat elasticity, so that the kumquat cover body is located on the tea leaf. The kumquat tea is featured by good air permeability, easy dryness, long tea expiration date, uneasily-leaked tea leaf in the process of brewing and aromatic flavor.

Description

【Technical field】 [0001] The invention relates to the technical field of tea processing, in particular to a kumquat tea and a preparation method thereof. 【Background technique】 [0002] Kumquat (Fortunella margarita Swingle) is a plant under the Rutaceae Kumquat genus. It is rich in vitamin C, kumquat glycosides and other ingredients, which have certain effects on maintaining cardiovascular function and preventing diseases such as vascular sclerosis and hypertension. Drinking it can cure cough. Kumquat is sweet and warm in nature, can regulate the flow of vital energy and relieve depression, reduce phlegm. It can regulate qi, relieve cough, invigorate the stomach, reduce phlegm, prevent asthma and bronchitis. Kumquat also contains vitamin P, which is an important nutrient for maintaining blood vessel health. It can strengthen the elasticity of microvessels and can be used as an auxiliary food for hypertension, arteriosclerosis, and heart disease. It has the effects of res...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/405
Inventor 韦澄辉张勤玲
Owner 张勤玲
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