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Preparation method for citrus shell and Pu'er tea

A technology for citrus puffer tea and Pu-erh tea, which is applied in the field of citrus puffer tea preparation, can solve the problems such as insufficient citrus puffer tea taste and poor taste, and achieve the effects of enhancing body immunity, increasing nutritional value and promoting humoral immunity.

Inactive Publication Date: 2019-01-18
江门市君恒电子商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of the citrus tea brewed in this way is not strong enough and the taste is not good.

Method used

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  • Preparation method for citrus shell and Pu'er tea
  • Preparation method for citrus shell and Pu'er tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This embodiment adopts the following method to prepare citrus tea

[0023] (1) Superfinely pulverize dried Dendrobium officinale and Gastrodia elata to make the particle size between 100 and 300 nanometers, mix Dendrobium officinale and superfine powder made from Gastrodia, to obtain a mixed superfine powder of Dendrobium officinale and Gastrodia , The weight ratio of Dendrobium candidum and Gastrodia in the superfine powder mixed powder is 3:1;

[0024] (2) Take fresh Xinhui mandarin, open the top, take out the pulp, and obtain the mandarin peel container and its matching top cover;

[0025] (3) Put the Pu'er tea leaves in clear water and soak for 2 minutes, drain the water, and then mix the Pu'er tea leaves with the mixed superfine powder of step (1) at a weight ratio of 15:1;

[0026] (4) Put the Pu'er tea obtained in step (3) into an orange peel container, cover the top cover, put the orange Pu'er tea in a drying room, and conduct a curing treatment with water vapor at a te...

Embodiment 2

[0029] The only difference between this example and Example 1 is that the weight ratio of Dendrobium candidum and Gastrodia elata in the ultrafine powder mixed powder described in step (1) is 5:2.

Embodiment 3

[0031] The only difference between this example and Example 1 is that the weight ratio of Dendrobium candidum and Gastrodia elata in the superfine powder mixed powder described in step (1) is 6:3.

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Abstract

The invention provides a preparation method for cortex aurantii dulcis and Pu'er tea. The preparation method comprises the following steps: (1) preparing mixed ultramicro powder of dendrobium officinale and rhizoma gastrodiae; (2) preparing a cortex aurantii dulcis container and a top cover matched with the cortex aurantii dulcis container; (3) mixing Pu'er tea leaves and the mixed ultramicro powder in a weight proportion of (15-25):(1-10); (4) loading the Pu'er tea leaves in the cortex aurantii dulcis container, placing the Pu'er tea in a baking room, performing fixation treatment by using water vapor; and (5) after performing secondary microwave fixation on the cortex aurantii dulcis and Pu'er tea prepared in the step (4), taking out, and placing in a refrigerating room for cooling, shaping; and placing in a microwave device for baking, finally performing fragrance improving. The dendrobium officinale and the rhizoma gastrodiae are added to the cortex aurantii dulcis and Pu'er tea, so a nutritive value of the cortex aurantii dulcis and Pu'er tea is increased. In addition, the secondary microwave fixation is used, better mouthfeel is formed, and the cortex aurantii dulcis and Pu'er tea has the special fruity fragrance of the hesperidium and tea fragrance which are blended and strong; and the obtained cortex aurantii dulcis and Pu'er tea is mellow and full in appearance withoutcollapse.

Description

Technical field [0001] This application relates to the technical field of tea processing, in particular to a preparation method of citrus tea Background technique [0002] With the popularity of citrus tea, more and more users have higher and higher requirements for the taste of citrus tea. However, the existing citrus Pu-erh tea is wrapped with tangerine peel, and the tangerine peel is formed by hollowing out oranges to remove the flesh and then drying them many times. When citing this orange Pu-erh tea, it is necessary to pour the Pu-erh tea from the tangerine peel, and then peel an appropriate amount of tangerine peel and put it in. However, the citrus tea made in this way does not taste strong enough and tastes poor. At the same time, as people's requirements for nutrition are getting higher and higher, the nutritional value of citrus tea has also improved. [0003] Dendrobium officinale Kimura et Migo (Dendrobium officinale Kimura et Migo) is a plant of the genus Dendrobium...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 林丽嫦林树堂林淑琴
Owner 江门市君恒电子商贸有限公司
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