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Cortex aurantii dulcis and Pu'er tea and preparation method thereof

A technology for citrus tea and citrus, which is applied to the field of citrus tea and its preparation, can solve the problems of prolonging the production cycle and prolonging the aging time, and achieves the effects of low cost, harmonious aroma and long aftertaste.

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

In order to obtain citrus tea with higher efficacy and value, it is necessary to greatly extend the aging time, which will inevitably lead to a longer production cycle

Method used

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  • Cortex aurantii dulcis and Pu'er tea and preparation method thereof
  • Cortex aurantii dulcis and Pu'er tea and preparation method thereof
  • Cortex aurantii dulcis and Pu'er tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of citrus tea as the embodiment of the present invention, described method comprises the following steps:

[0025] (1) Take the citrus husks that have been rinsed after digging out the meat, add starch, and seal and ferment for 96 hours at 32°C;

[0026] (2) under the condition of 100 DEG C, treat the citrus shells after fermentation for 8 minutes;

[0027] (3) filling chrysanthemum and loose tea in the citrus shell after step (2);

[0028] (4) Microwave drying: dry the citrus shells filled with chrysanthemums and loose tea at 2300MHz and 35°C for 45min;

[0029] Wherein, the mass ratio of citrus shell and starch described in step (1) is 10:4;

[0030] The weight ratio of the fermented citrus husks and loose tea in the step (3) is: 2:10;

[0031] The weight ratio of chrysanthemum and loose tea in the step (3) is 0.1:10.

[0032] As a kind of citrus pucha in the embodiment of the present invention, the citrus pucha is prepared by the prep...

Embodiment 2

[0034] The only difference between this example and Example 1 is that the temperature of sealed fermentation in step (1) is 25°C.

Embodiment 3

[0036] The only difference between this example and Example 1 is that the temperature of sealed fermentation in step (1) is 28°C.

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PUM

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Abstract

The invention provides a preparation method for cortex aurantii dulcis and Pu'er tea. The method comprises the following steps: (1) after taking pulp, washing a citrus shell, adding polysaccharide, sealing and fermenting for 48-120 hours at 25-35 DEG C; (2) at the temperature of 90-110 DEG C , treating the fermented citrus shell for 5-10 minutes; (3) filling the treated citrus shell in the step (2) with using chrysanthemum and loose tea; (4) microwave drying: in conditions of 2000-2500 MHz and at the temperature of 25-45 DEG C, drying the citrus shell filled with the chrysanthemum and the loose tea for 30-60 min. Tea soup brewed by the cortex aurantii dulcis and Pu'er tea is harmonized and soft in mouthfeel, lasting in aftertaste, harmonized in fragrance, and soft. Content of tea polyphenol and hesperidin in the tea soup brewed by the first time is higher. The preparation method for the cortex aurantii dulcis and Pu'er tea is simple in process, and low in cost.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a citrus tea and a preparation method thereof. Background technique [0002] Citrus puerh tea is a kind of tea made by filling citrus shells with citrus shells and filling Yunnan Pu'er tea leaves. It combines the mellow fruity aroma of citrus and the mellow and sweet flavor of Yunnan Pu'er tea, allowing the citrus peel and tea to interact with each other. Absorb the essence to form a unique citrus tea with a unique taste. The citrus pucha is mellow, sweet, and has a unique floral and aged aroma. It has the functions of invigorating the spleen and nourishing the stomach, clearing heat and detoxifying, resolving phlegm and relieving cough, reducing fat and losing weight, beautifying the skin, anti-arteriosclerosis, anti-aging and sobering up. It is very popular in the market. [0003] Citrus tea needs to be aged during the production process, and the longer it is aged, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
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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