Technology for preparing orange puer tea through microwaves

Abstract

The invention discloses a technology for preparing orange puer tea through microwaves. The technology comprises the steps as follows: 1) Xinhui oranges are taken, tops are opened, pulp is taken out, so that orange peel and top covers are obtained respectively, and then airing is conducted, so that aired orange peel and top covers matched with the orange peel are obtained; and 2) the aired orange peel is filled with puer tea and covered with the top covers, the obtained material is placed in microwave drying equipment to be dried under the conditions of 2,400-2,500 MHz and 50-60 DEG C for 15-20min, and the dried material is taken out and set at 0-4 DEG C for 10-20 min; then, the set material is taken out and placed in the microwave drying equipment to be dried under the same conditions for15-20 min, and the dried material is taken out and set at 0-4 DEG C for 10-20 min; the drying and cooling processes are repeated for multiple times until the moisture content of the orange puer tea is smaller than or equal to 10%; and then, the orange puer tea is taken out and aged, so that the orange puer tea is obtained. By means of the method, the drying time is short, energy is saved, and theorange puer tea dried with the method has full appearance and almost no collapse. The obtained orange puer tea has strong special orange aroma fused with tea aroma and tastes better.

Description

technical field [0001] The invention relates to a method for preparing citrus tea, in particular to a process for preparing citrus tea by microwave. Background technique [0002] Citrus Pucha is a new kind of tea that appeared in the Jiangmen area of ​​southern China. It is made of Yunnan Puer tea and Xinhuigan. It has the effects of reducing phlegm, relieving cough and refreshing the mind. Brew directly with tea. [0003] At present, the citrus tea on the market usually has a small opening on the citrus fruit, the pulp is taken out through the small opening and then the tea leaves are filled, the citrus and the tea leaves are used to cover the small opening with the orange peel, and then dried or dried together. As a combination of the two, during the storage process, the volatile components of the two will be more fully integrated, and the relevant physical and chemical components will change. The appropriate environment and time will make the quality of citrus tea change...

AI Technical Summary

Problems solved by technology

Existing citrus teas are usually dried by sun-drying or drying. This drying method not only takes a long time, but also the appearance of the dried citrus teas is prone to collapse, which affects the appearance of the product and thus affects sales.