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Preparation method of tangerine-Pu'er tea fully utilizing defective tangerines

A technology of citrus tea and citrus fruit, which is applied in the field of preparation of citrus tea, which can solve the problems of poor fusion and achieve the effect of bright brownish red tea soup, no bitterness, astringency and other miscellaneous flavors, and round citrus peel

Inactive Publication Date: 2018-09-07
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

However, since orange peel and Pu'er are two different substances after all, and both are solid, the fusion degree of the two is relatively poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) Collect the residual fruit and secondary fruit of Xinhuimang, wash, separate the peel and pulp, crush the obtained peel to 20-40 mesh, and collect the obtained slag and juice;

[0021] 2) Take the new tangerine, wash it, open the top, take out the pulp, and dry it (referring to the evaporation of all the water on the citrus peel and the top cover, the same below), to obtain the dried citrus peel and its matching top cover;

[0022] 3) Mix the slag and the juice prepared in step 1) with Pu'er tea evenly in a weight ratio of 5:100 to obtain a mixture;

[0023] 4) Fill the dried citrus peel with the mixture prepared in step 3), cover it with a top cover, and dry it at 60°C until the moisture content is 8%, take it out and place it in a naturally ventilated, odor-free environment Aging for 5 months, that is.

Embodiment 2

[0025] 1) Collect the residual fruit and secondary fruit of Xinhuimang, wash, separate the peel and pulp, crush the obtained peel to 10-20 mesh, and collect the obtained slag and juice;

[0026] 2) Take the new tangerine, wash it, open the top, take out the pulp, and dry it to obtain the dried citrus peel and the matching top cover;

[0027] 3) mixing the slag and the juice prepared in step 1) with Pu'er tea evenly in a weight ratio of 1:100 to obtain a mixture;

[0028] 4) Fill the dried citrus peel with the mixture prepared in step 3), cover it with a top cover, and dry it to a moisture content of 8% at 55°C, take it out and place it in a naturally ventilated, odor-free environment Aging for 5 months, that is.

Embodiment 3

[0030] 1) Collect the residual fruit and secondary fruit of Xinhuimang, wash, separate the peel and pulp, crush the obtained peel to 60-80 mesh, and collect the obtained slag and juice;

[0031] 2) Take the new tangerine, wash it, open the top, take out the pulp, and dry it to obtain the dried citrus peel and the matching top cover;

[0032] 3) mixing the slag and juice prepared in step 1) with Pu'er tea evenly in a weight ratio of 0.1:100 to obtain a mixture;

[0033] 4) Fill the dried citrus peel with the mixture prepared in step 3), cover it with a top cover, and dry it at 65°C to a moisture content of 8%, take it out and place it in a naturally ventilated, odor-free environment Aging for 5 months, that is.

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PUM

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Abstract

The invention discloses a preparation method of tangerine-Pu'er tea fully utilizing defective tangerines. The preparation method comprises the following steps: (1) collecting defective fruits from Xinhui tangerines, separating peel from flesh, crushing the obtained peel and collecting the generated residue and juice; (2) taking Xinhui tangerines, opening tops, taking out flesh and performing air drying to obtain air dried tangerine peels and matched top covers; (3) uniformly mixing the residue and juice prepared in the step (1) with Pu'er tea in weight ratio of (0.1-5):100 to obtain mixture; and (4) filling the air dried tangerine peels with the mixture prepared in the step (3), covering the tangerine peels with the top covers, performing drying at 55-65 DEG C and performing aging. The Pu'er tea and the tangerine peels are effectively blended by the method, so the obtained tangerine-Pu'er tea has intense tangerine fragrance and tea aroma, and the taste is characterized in that the mellowness of Pu'er tea is blended with thick sweetness of dried tangerine peels.

Description

technical field [0001] The invention relates to a preparation method of citrus tea, in particular to a preparation method of citrus tea which fully utilizes defective citrus fruits. Background technique [0002] China is the hometown of tea and the origin of tea. In my country, tea is known as the "national drink". Tea has a long history in China and is the contribution of the Chinese people to the world's food culture. Tea, cocoa and coffee are also known as the three major non-alcoholic beverages in the world today, ranking first among the world's three major beverages. The tea leaves used in tea are generally processed from the leaves of the tea tree. There are many kinds of traditional tea, including green tea, black tea, white tea, scented tea, dark tea and so on. 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 th...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 高金彰
Owner 浦北县龙腾食品有限公司
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