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Method for preparing citrus Pu-erh tea by adopting microwave drying way

A technology for microwave drying and citrus pucha, applied in the field of preparing citrus pucha by microwave drying, can solve the problems of appearance collapse of citrus tea, long time, influence on product appearance and sales, etc. A rich blend of fruity and tea aromas

Inactive Publication Date: 2018-08-03
浦北县龙腾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Take the new citrus, wash it, open the top, take out the pulp, obtain the citrus peel and the top cover respectively, open a vent hole (both 2 mm in diameter) on the top cover and the citrus peel, and then dry it (referring to the tangerine The water on the peel and the top cover is all evaporated, the same below), to obtain the dried orange peel and the matching top cover;

[0016] 2) Fill the dried citrus peel with Puer tea, cover it with a top cover, and then place it in a microwave drying equipment, dry it at 2450MHz and 55°C for 20 minutes, take it out, and set it at 0°C for 10 minutes; then take it out and dry it again Dry in microwave drying equipment for 20 minutes under the same conditions, take it out, and set it at 0°C for 10 minutes; repeat the above drying and cooling process 6 times, take it out (the moisture content of citrus tea is 7%); then put it in the natural environment Aged for 3 months in a ventilated, odor-free environment.

Embodiment 2

[0021] 1) Take the new citrus, wash it, open the top, take out the pulp, obtain the citrus peel and the top cover respectively, open a vent hole (both 1 mm in diameter) on the top cover and the citrus peel, and then dry it to obtain the air-dried tangerine. Dried citrus peels and their accompanying toppings;

[0022] 2) Fill the dried citrus peel with Pu-erh tea, cover it with a top cover, and then place it in a microwave drying equipment, dry it at 2500MHz and 60°C for 15 minutes, take it out, and set it at 4°C for 20 minutes; then take it out and dry it again Dry in microwave drying equipment for 15 minutes under the same conditions, take it out, and set it at 4°C for 20 minutes; repeat the above drying and cooling process 5 times, take it out (the moisture content of citrus tea is 8%); then put it in the natural environment Aged for 3 months in a ventilated, odor-free environment.

Embodiment 3

[0024] 1) Take the new citrus, wash it, open the top, take out the pulp, obtain the citrus peel and the top cover respectively, open a vent hole (both 2 mm in diameter) on the top cover and the citrus peel, and then dry it to obtain the air-dried tangerine. Dried citrus peels and their accompanying toppings;

[0025] 2) Fill the dried orange peel with Puer tea, cover it with a top cover, and then place it in a microwave drying equipment, dry it at 2400MHz and 50°C for 18 minutes, take it out, and set it at 2°C for 15 minutes; then take it out and dry it again Dry in microwave drying equipment for 18 minutes under the same conditions, take it out, and set it at 2°C for 15 minutes; repeat the above drying and cooling process 7 times, take it out (the moisture content of citrus tea is 8%); then put it in the natural environment Aged for 3 months in a ventilated, odor-free environment.

[0026] The appearance of the citrus tea obtained in Example 1 and Comparative Example 1 and t...

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PUM

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Abstract

The invention discloses a method for preparing citrus Pu-erh tea by adopting microwave drying way. The method for preparing citrus Pu-erh tea by adopting microwave drying way comprises the following steps: 1) taking Xinhui citrus fruits, cutting openings at the tops and removing pulp so as to obtain separate citrus peel and top covers, forming venting holes respectively in the top covers and the citrus peel, and carrying out air-drying so as to obtain air-dried citrus peel and matched top covers; and 2) filling Pu-erh tea into the air-dried citrus peel, covering the citrus peel with the top covers, carrying out drying in a microwave drying equipment under a power of 2400-2500MHz at 50-60 DEG C for 15-20 minutes, taking the microwave-dried materials out, carrying out shaping at 0-4 DEG C for 10-20 minutes, taking the shaped materials out, carrying out drying in the microwave drying equipment again under the same conditions for 15-20 minutes, taking the microwave-dried materials out, carrying out shaping at 0-4 DEG C for 10-20 minutes, repeating the drying and cooling processes for several times until the water content of the materials is 10% or below, and carrying out aging so as toobtain the citrus Pu-erh tea. The method for preparing citrus Pu-erh tea by adopting microwave drying way disclosed by the invention is short in drying time, and economical of energy; and the citrusPu-erh tea prepared by using the method is full in appearance, and almost free of collapse. Moreover, the prepared citrus Pu-erh tea has unique aroma of the citrus fruits and fragrance of the Pu-erh which are integrated so as to produce a mellow flavor, and thus, the citrus Pu-erh tea has better taste.

Description

technical field [0001] The invention relates to a method for preparing citrus tea, in particular to a method for preparing citrus tea by microwave drying. 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/06A23F3/14
Inventor 高金彰
Owner 浦北县龙腾食品有限公司
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