CN103211056B - Grapefruit nectar and preparation method thereof - Google Patents
Grapefruit nectar and preparation method thereof Download PDFInfo
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- CN103211056B CN103211056B CN201310176215.4A CN201310176215A CN103211056B CN 103211056 B CN103211056 B CN 103211056B CN 201310176215 A CN201310176215 A CN 201310176215A CN 103211056 B CN103211056 B CN 103211056B
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Abstract
The invention relates to grapefruit nectar and a preparation method thereof. The grapefruit nectar is characterized in that 0.5-1.5 buds are put in each gram of tea; a preparation method of the buds comprises the steps of: a, arranging the buds; b, curing and shaping; c, drying and color-fixing; and d, sealing for preserving the fragrance; a preparation method of the tea comprises the steps of: a, tedding fresh leaves; b, killing out; c, cooling and damping; d, twisting; e, primary-drying; f, spreading for cooling; g, roasting; and h, sufficiently drying; and a method for preparing the buds in the tea comprises the steps of: a, preparation of a packaging bag; b, weighing the buds; c, weighing the tea; d, packaging the buds and the tea. People feel refreshed and joyful after drinking the grapefruit nectar; the grapefruit nectar has multiple functions of refreshing the spirit, clearing away heat and toxic materials, reducing blood pressure and blood fat, relieving cough and reducing sputum, promoting the urination and relaxing the bowels, and moistening and beautifying the skin.
Description
Technical field
The present invention relates to a kind of shaddock fruit tea and preparation method.
Background technology
China is Tea Production big country, and tealeaves has been brought into play important function at aspects such as increasing farmers' income, uplift the people's living standard and promote social harmony.Shaddock: formal name used at school Citrus maxima is Rutaceae citrus, and its feature is identical with oranges and tangerines.The fruit of shaddock is called shaddock, have another name called pomelo, fragrant goldenrain tree, grapefruit, interior purple, bar, thunder shaddock, commonplace shaddock, Hu mandarin orange, bitter orange, smelly shaddock, throwing, bud, bladder, be distributed on the south the Changjiang river of Southeast Asia and China's Mainland, the ground such as Henan, grow in the area of height above sea level 600-1400 rice, be more common near river valley, hills, hillside, local-style dwelling houses, be usually used in cultivation.The origin that pomelo is one is the Chinese captain of in honor of this type of fruit being imported into EMUs for Kyushu of Japan---thank to pomelo.This kind of cultigen One's name is legion, as pomelo shaddock, Pingshan shaddock, shatian pomelo, Siam shaddock, sweet shaddock, Hu shaddock, Siji Pomelo etc.
Raceme, has the raw single flower of armpit sometimes concurrently; Fruit flower bud lilac red, rare milky; Shallow the splitting of the irregular 5-3 of calyx; The long 1.5-2 centimetre of petal; Stamen 25-35 piece, part stamen is sterile sometimes; Style is slightly long, and column cap is slightly large compared with ovary.
Aiphyllium, the leaf of shaddock mostly is oblong or long oval like mandarin orange, tangerine, and fruit is greatly compared with oranges and tangerines, and substance Chang Keda is more than 1 kilogram, diameter 15-25 centimetre.
Shaddock contains carbohydrate, vitamin B1, vitamin B2, vitamin C, citrin, carrotene, potassium, phosphorus, citric acid etc.Shaddock ped main component has naringin, neohesperidin etc., and shaddock core contains fat oil, obakunone, obakulactone etc.Shaddock is nutritious, every 100 grams of edible parts, 84.8 grams of moisture contents, 0.7 gram, protein, 0.6 gram, fat, 12.2 grams, carbohydrate, 57 kilocalories of heats, 0.8 gram of crude fibre, 41 milligrams of calcium, 43 milligrams, phosphorus, 0.9 milligram of iron, 0.12 milligram of carrotene, 0.07 milligram of sulfuric acid element, 0.02 milligram, riboflavin, 0.5 milligram of niacin, 41 milligrams, ascorbic acid.
Modern medicine and pharmacology research is found, contains the very abundant composition such as vitamin C and para-insulin in shaddock meat, therefore have hypoglycemic, reducing blood lipid, fat-reducing, skin makeup to support the effects such as appearance.Often edible, the diseases such as hypertension, diabetes, vascular sclerosis are had to auxiliary therapeutic action, to overweight people's beautifying function of being healthy and strong.Shaddock also has stomach invigorating, moistening lung, enriches blood, gut purge, the effect such as convenient, can promote wound healing, and septicemia etc. is had to good auxiliary curative effect.In addition, shaddock contains physiological activator skin glucoside, can reduce the viscosity of blood, reduces the formation of thrombus, so to cranial vascular disease, as cerebral thrombus, apoplexy etc. also have good prevention effect.And fresh shaddock meat is due to the composition that contains similar insulin, diabetic's ultimate food especially.
Modern pharmacology Epidemiological Analysis, the meat of shaddock and skin, be all rich in the dried immature fruit of citron orange, new orange peel and carrotene, B family vitamin, vitamin C, mineral matter, carbohydrate and volatilization wet goods.Shaddock ped is similar to other flavonoids, have antiinflammatory action, shaddock ped compound is stronger compared with sterling antiinflammatory action, and modern medicine and pharmacology research is found, in shaddock meat, contain the very abundant composition such as vitamin C and para-insulin, therefore have hypoglycemic, reducing blood lipid, fat-reducing, skin makeup to support the effects such as appearance.Often edible, the disease such as diabetes, vascular sclerosis is had to auxiliary therapeutic action, to overweight people's beautifying function of being healthy and strong.
The bud differentiation of shaddock is generally to complete to Second Year rudiment in spring in October, and full-bloom stage is in annual April.Pattern white, fruit is yellowish green, and perfume (or spice) is applicable to clump and plants.
Tea tree, belongs to Angiospermae (Angiospermae), Dicotyledoneae (Dicotyledoneae), original perianth subclass (Archichlamydeae), Theales (Theales), Theaceae (Theaceae), Camellia (Camellia).Tea tree is a kind of evergreen xylophyta, point arbor type, dungarunga type, shrub type three classes.China is the country that finds the earliest in the world tea tree and produce tealeaves, and China plants tea, tea making and drinks tea existing more than 3000 year history.
Tea, has another name called the bitter edible plant, Cashew, Chuan, tender tea leaves etc., in " book on Chinese herbal medicine " class medical book, record tealeaves have quench the thirst, clear god, diuresis, control cough, eliminate the phlegm, improving eyesight, benefit are thought, relieving restlessness go greasy, drive be stranded make light of one's life by commiting suicide, the effect such as eliminating inflammation and expelling toxin.Recent studies is found, is often drunk tea and can produce refreshing effect to the mind.The tea of having a drink early morning every day, can make people brace up, energetic.Tealeaves also has the fat of disappearing, reduces blood pressure, and prevents artery sclerosis.Anti-cancer radioresistance and the effect such as promote longevity.
Jasmine tea, has another name called fragrant flower tea, smoked jasmine tea, scented tea etc.Jasmine tea has jasmine tea, magnolia tea, bitter citrus immature flower, rose, lily, sweet osmanthus jasmine tea, chloranthus tea etc. at present, wherein with jasmine tea output maximum.The most applicable clear drink of jasmine tea, jasmine tea has the effect of fat-reducing, ease constipation; Rose tea can regulate qi and blood, eliminate fatigue; Chrysanthemum tea and Lonicera flower tea have clearing heat and detoxicating, the effect of wind-dispelling heat-dissipating etc.
The raw material of scenting tea, the one, tea base, the 2nd, fragrant flower.Tealeaves many pores that loosen, have effect capillaceous, easily absorb airborne aqueous vapor and gas; Scented tea baking utilizes exactly tealeaves to enfleurage and fresh flower is told fragrant two characteristics, and one inhales one tells, and two combine into one to make the tea flavour fragrance of a flower, the general principle of Here it is scenting tea.Jasmine tea, after basement is spent, carry out jacquard weave, dry by losing spending of the fragrance of a flower exactly, reject by screening, and the jasmine tea aromatic flavour of making, millet paste color depth, firmly gets Chinese and likes.
Summary of the invention
A kind of shaddock fruit tea and preparation method are the object of this invention is to provide.
A kind of shaddock fruit tea of the present invention, is characterized in that configuring in every gram of tealeaves 0.5-1.5 really flower bud;
Described fruit flower bud preparation method is: flower bud arranges a. fruit: the diameter of adopting back from grapefruit is less than 0.8 centimetre of fruit flower bud, removes variable color fruit flower bud, foreign material;
B. shortening setting: adopt steam to carry out shortening setting, the fixing fruit of shortening flower bud;
C. dry fixation: after shortening, dry in time, be green;
D. sealing is protected fragrant: after the oven dry of fruit flower bud, spreading for cooling coolant seal is for subsequent use;
Described tealeaves preparation method is: the fresh leaf of a. stand is blue or green: pluck fresh tea passes stand green grass or young crops to leaf softness, delicate fragrance appears;
B. complete: adopt steam to complete, fresh leaf is after completing, and leaf look becomes dark greenly from bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt cool moisture regain, to tealeaves softness;
D. knead: adopt kneading machine to knead;
E. just dry: be dried to water content with dryer and be down to 40%, then descend machine spreading for cooling;
F. spreading for cooling: even thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fried dry: in roasting machine fried dry, water content is down to 15%, lower machine spreading for cooling;
H. foot is dry: in dryer, carry out foot and do, the leaf water content of receiving guest with tea is down to 6% can descend machine, sealed storage after spreading for cooling;
The method that configures shaddock fruit flower bud in described tealeaves is: a. packaging bag prepares: select bag packaging, one bag is one glass of beverage;
B. fruit flower bud consumption: dress fruit flower bud 4-5 in every bag of beverage;
C. tealeaves consumption: fill tealeaves 3-4g in every bag of beverage;
D. packing method: fruit flower bud and tealeaves are packed in polybag simultaneously, seal sack with sealing machine.
A kind of shaddock fruit tea of the present invention, is characterized in that configuring in every gram of tealeaves 0.5-1.5 really flower bud;
Described fruit flower bud preparation method is: flower bud arranges a. fruit: the diameter of adopting back from grapefruit is less than 0.8 centimetre of fruit flower bud, removes variable color fruit flower bud, foreign material, and wipes out base of a fruit handle;
B. shortening setting: adopt steam to carry out shortening setting, temperature 180-200 DEG C, time 20-30s, by the fixing fruit of steam shortening flower bud;
C. dry fixation: after shortening, dry in time, bake out temperature 70-80 DEG C, time 7h, fixing fruit flower bud is green;
D. sealing is protected fragrant: after the oven dry of fruit flower bud, spreading for cooling coolant seal is for subsequent use;
Described tealeaves preparation method is: the fresh leaf of a. stand is blue or green: pluck fresh tea passes and spread out blue or green 10h, to leaf softness, delicate fragrance appears;
B. complete: adopt steam to complete, vapor (steam) temperature is 200-220 DEG C, and fixation time is 30-40s, and dehydration temperaturre is 140-160 DEG C, fresh leaf is after completing, and leaf look becomes dark greenly from bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt cool rear static moisture regain, moisture regain time 1h, to tealeaves softness;
D. knead: adopt kneading machine to knead, the time of kneading is 45min, the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow;
E. just dry: use dryer at temperature 70-80 DEG C, time 30min, every 5min stirs once, is dried to water content and is down to 40%, then descends machine spreading for cooling;
F. spreading for cooling: even thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fried dry: be 80-100 DEG C in roasting machine temperature, time 30min fried dry, the leaf water content of receiving guest with tea is down to 15%, lower machine spreading for cooling;
H. foot is dry: in dryer, carry out foot and do, temperature is 80-100 DEG C, first low rear height, and time 30min, the leaf water content of receiving guest with tea is down to 6% can descend machine, sealed storage after spreading for cooling;
In described tealeaves, the method for configuration fruit flower bud is: a. packaging bag prepares: the plastic bag packaging of selecting food stage composite plastic film to print, and specification is 9 × 6cm, every bag of product net content 3-4g, one bag is one glass of beverage;
B. fruit flower bud consumption: dress fruit flower bud 4-5 in every bag of beverage;
C. tealeaves consumption: fill tealeaves 3-4g in every bag of beverage;
D. packing method: fruit flower bud and tealeaves are packed in polybag simultaneously, seal sack with sealing machine.
This technology is different from traditional scented tea baking technology and product drink mode.Shaddock fruit flower bud is not by basement system, but the processing of process Particular craft is then drinking mixed by a certain percentage with tealeaves, has innovated processing method, fruit flower bud and tea is brewed and is drunk simultaneously simultaneously, has innovated drinking way.This product bar rope is tightly carefully neat and well spaced, and color and luster is emerald green fresh and alive, and titbit is interspersed; Soup look light green is bright, and greenery fresh flower bucket is gorgeous, the refined will of happy feelings; Fragrance is aloof from politics and material pursuits lasting, and the tea fragrance fragrance of a flower is also deposited, refreshing; The dense alcohol of millet paste is fresh refreshing, draws the rear root of the tongue and promotes the production of body fluid, and aftertaste is deep and remote long.After product drinks, the light gas of god is refreshing, spiritual happiness, the multi-efficiencies such as tool produces refreshing effect to the mind, clearing heat and detoxicating, step-down fat reducing, relieving cough and reducing sputum, diuresis defaecation, moisturizing beauty treatment.
Usefulness of the present invention is shaddock fruit flower bud first-selected one of can tea component as grass tender tea leaves, has initiated the processing technology of fruit flower bud, has determined the proportioning packaging of fruit flower bud and tealeaves by experimental study.This product adopts the sizing of steam shortening, dries fixation, sealing protect the method such as fragrant realized one of product composition fruit flower bud vivid, the fragrance of flowers is strong, by steam, knead, fry emerald green fresh and alive, the fragrant high sweetness of drying two tealeaves that the method such as combination realized product composition, by fruit flower bud and tea blending packaging are drunk, for masses have developed the easy portative tea product of a kind of novel practical, after drink, the light gas of god is refreshing, spiritual happiness, the multi-efficiency such as tool produces refreshing effect to the mind, clearing heat and detoxicating, step-down fat reducing, relieving cough and reducing sputum, diuresis defaecation, moisturizing beauty treatment.
Detailed description of the invention
Embodiment 1: a kind of shaddock fruit tea of the present invention configures 1 shaddock fruit flower bud in every gram of tealeaves;
Described shaddock fruit flower bud preparation method is: flower bud arranges a. fruit: the diameter of adopting back from grapefruit is less than 0.8 centimetre of fruit flower bud, removes variable color fruit flower bud, foreign material, and wipes out base of a fruit handle;
B. shortening setting: adopt steam to carry out shortening setting, 180 DEG C of temperature, time 40s, by the fixing fruit of steam shortening flower bud;
C. dry fixation: after shortening, dry in time, 70 DEG C of bake out temperatures, time 7h, fixing fruit flower bud is green;
D. sealing is protected fragrant: after the oven dry of fruit flower bud, spreading for cooling coolant seal is for subsequent use;
Described tealeaves preparation method is: the fresh leaf of a. stand is blue or green: pluck fresh tea passes and spread out blue or green 10h, to leaf softness, delicate fragrance appears;
B. complete: adopt steam to complete, vapor (steam) temperature is 200 DEG C, and fixation time is 40s, and dehydration temperaturre is 140 DEG C, fresh leaf is after completing, and leaf look becomes dark greenly from bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt cool rear static moisture regain, moisture regain time 1h, to tealeaves softness;
D. knead: adopt kneading machine to knead, the time of kneading is 45min, the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow;
E. just dry: use dryer at temperature 70 C, time 30min, every 5min stirs once, is dried to water content and is down to 40%, then descends machine spreading for cooling;
F. spreading for cooling: even thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fried dry: be 80 DEG C in roasting machine temperature, time 30min fried dry, the leaf water content of receiving guest with tea is down to 15%, lower machine spreading for cooling;
H. foot is dry: in dryer, carry out foot and do, temperature is 80 DEG C, first low rear height, and time 30min, the leaf water content of receiving guest with tea is down to 6% can descend machine, sealed storage after spreading for cooling;
The method that configures shaddock fruit flower bud in described tealeaves is: a. packaging bag prepares: the plastic bag packaging of selecting food stage composite plastic film to print, and specification is 9 × 6cm, every bag of product net content 3g, one bag is one glass of beverage;
B. fruit flower bud consumption: dress fruit flower bud 3-4 in every bag of beverage;
C. tealeaves consumption: fill tealeaves 3g in every bag of beverage;
D. packing method: fruit flower bud and tealeaves are packed in polybag simultaneously, seal sack with sealing machine.
Embodiment 2: a kind of shaddock fruit tea of the present invention, in every gram of tealeaves, configure 1 shaddock fruit flower bud, depending on the size of fruit flower bud, little polygamy, for point, is joined a little greatly less;
Described fruit flower bud preparation method is: flower bud arranges a. fruit: the diameter of adopting back from grapefruit is less than 0.8 centimetre of fruit flower bud, removes variable color fruit flower bud, foreign material, and wipes out base of a fruit handle;
B. shortening setting: adopt steam to carry out shortening setting, 190 DEG C of the temperature that completes, time 25s, by the fixing fruit of steam shortening flower bud;
C. dry fixation: after shortening, dry in time, 75 DEG C of bake out temperatures, time 7h, fixing fruit flower bud is green;
D. sealing is protected fragrant: after the oven dry of fruit flower bud, spreading for cooling coolant seal is for subsequent use;
Described tealeaves preparation method is: the fresh leaf of a. stand is blue or green: pluck fresh tea passes and spread out blue or green 10h, to leaf softness, delicate fragrance appears;
B. complete: adopt steam to complete, vapor (steam) temperature is 210 DEG C, and fixation time is 35s, and dehydration temperaturre is 150 DEG C, fresh leaf is after completing, and leaf look becomes dark greenly from bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt cool rear static moisture regain, moisture regain time 1h, to tealeaves softness;
D. knead: adopt kneading machine to knead, the time of kneading is 45min, the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow;
E. just dry: use dryer 75 DEG C of temperature, time 30min, every 5min stirs once, is dried to water content and is down to 40%, then descends machine spreading for cooling;
F. spreading for cooling: even thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fried dry: be 90 DEG C in roasting machine temperature, time 30min fried dry, the leaf water content of receiving guest with tea is down to 15%, lower machine spreading for cooling;
H. foot is dry: in dryer, carry out foot and do, temperature is 90 DEG C, first low rear height, and time 30min, the leaf water content of receiving guest with tea is down to 6% can descend machine, sealed storage after spreading for cooling;
The method that configures shaddock rice cracker flower bud in described tealeaves is: a. packaging bag prepares: the plastic bag packaging of selecting food stage composite plastic film to print, and specification is 9 × 6cm, every bag of product net content 4g, one bag is one glass of beverage;
B. fruit flower bud consumption: dress fruit flower bud 2-4 in every bag of beverage, depending on the size of fruit flower bud, little polygamy, for point, is joined a little greatly less;
C. tealeaves consumption: fill tealeaves 4g in every bag of beverage;
D. packing method: fruit flower bud and tealeaves are packed in polybag simultaneously, seal sack with sealing machine.
Embodiment 3: a kind of shaddock fruit tea of the present invention configures 1 shaddock fruit flower bud in every gram of tealeaves;
Described shaddock fruit flower bud preparation method is: flower bud arranges a. fruit: the diameter of adopting back from grapefruit is less than 0.8 centimetre of fruit flower bud, removes variable color fruit flower bud, foreign material, and wipes out base of a fruit handle;
B. shortening setting: adopt steam to carry out shortening setting, 200 DEG C of temperature, time 20s, by the fixing fruit of steam shortening flower bud;
C. dry fixation: after shortening, dry in time, 80 DEG C of bake out temperatures, time 7h, fixing fruit flower bud is green;
D. sealing is protected fragrant: after the oven dry of fruit flower bud, spreading for cooling coolant seal is for subsequent use;
Described tealeaves preparation method is: the fresh leaf of a. stand is blue or green: pluck fresh tea passes and spread out blue or green 10h, to leaf softness, delicate fragrance appears;
B. complete: adopt steam to complete, vapor (steam) temperature is 220 DEG C, and fixation time is 30s, and dehydration temperaturre is 160 DEG C, fresh leaf is after completing, and leaf look becomes dark greenly from bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt cool rear static moisture regain, moisture regain time 1h, to tealeaves softness;
D. knead: adopt kneading machine to knead, the time of kneading is 45min, the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow;
E. just dry: use dryer 80 DEG C of temperature, time 30min, every 5min stirs once, is dried to water content and is down to 40%, then descends machine spreading for cooling;
F. spreading for cooling: even thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fried dry: be 100 DEG C in roasting machine temperature, time 30min fried dry, the leaf water content of receiving guest with tea is down to 15%, lower machine spreading for cooling;
H. foot is dry: in dryer, carry out foot and do, temperature is 100 DEG C, first low rear height, and time 30min, the leaf water content of receiving guest with tea is down to 6% can descend machine, sealed storage after spreading for cooling;
The method that configures shaddock fruit flower bud in described tealeaves is: a. packaging bag prepares: the plastic bag packaging of selecting food stage composite plastic film to print, and specification is 9 × 6cm, every bag of product net content 3g, one bag is one glass of beverage;
B. fruit flower bud consumption: 4 of dress fruit flower buds in every bag of beverage;
C. tealeaves consumption: fill tealeaves 3g in every bag of beverage;
D. packing method: fruit flower bud and tealeaves are packed in polybag simultaneously, seal sack with sealing machine.
Embodiment 4: the present invention includes the processing of fruit flower bud, tealeaves in making, three key steps of proportioning packaging.The processing of fruit flower bud comprises that the arrangement of fruit flower bud, shortening formalize, dry fixation, four steps of perfume are protected in sealing; Tealeaves make comprise that fresh leaf stand is blue or green, complete, cooling moisture regain, knead, just bakings, its spreading for cooling, fried dry, foot do totally 8 operations; Proportioning comprises that packaging bag prepares, fruit flower bud consumption, tealeaves consumption, packing method four processes.
Adopting shaddock fruit flower bud in fruit flower bud process is raw material, through 180-200 DEG C of steam shortening setting, adopts 70-80 DEG C of temperature to dry fixation, then protects fragrant with the sealing of food grade plastic bag.
Tealeaves is the fresh leaf requirement blue or green 8-10h in stand in making, form the distinctive delicate fragrance of grass tender tea leaves meeting product, and adopt 200-220 DEG C of steam beating, 140-160 DEG C of dehydration, make water content be down to 60% left and right, again after cooling moisture regain, adopt 45 types or 55 type kneading machines to knead 40-60min, just dry temperature 70-80 DEG C, time 20-30min, fried dry temperature is 80-100 DEG C, about 30min of time, tealeaves water content is down to 15%, and the dry temperature of foot is 80-100 DEG C, first low rear height, about 30min of time, the leaf water content of receiving guest with tea is down to sealed storage behind 6% left and right.
In proportioning packaging, select food stage composite plastic film packaging.Every bag of product is containing shaddock fruit flower bud and tealeaves, net content 4g or 5g.Dress fruit flower bud 3-4 in every bag of product.Tealeaves consumption divides two kinds, in a kind of every bag of beverage, fills tealeaves 3g, in another kind of every bag of beverage, fills tealeaves 4g.Fruit flower bud and tealeaves are packed in polybag and sealed simultaneously, one bag of one glass of beverage.
Products characteristics is: bar rope is tightly carefully neat and well spaced, and color and luster is emerald green fresh and alive, and titbit is interspersed; Soup look light green is bright, and greenery fresh flower bucket is gorgeous, the refined will of happy feelings; Fragrance is aloof from politics and material pursuits lasting, and the tea fragrance fragrance of a flower is also deposited, refreshing; The dense alcohol of millet paste is fresh refreshing, draws the rear root of the tongue and promotes the production of body fluid, and aftertaste is deep and remote long.
Embodiment 5: produce 400000 bags in Enshi City Tea Industry company
One, fruit flower bud processing
1, fruit flower bud arranges: the diameter of adopting back from grapefruit is less than 0.8 centimetre of fruit flower bud 58.8kg, removes respectively variable color fruit flower bud, foreign material, and wipes out base of a fruit handle.
2, shortening setting: adopt steam to carry out shortening setting, temperature 180-200 DEG C, time 20-30s, by the fixing fruit of steam shortening flower bud.
3, dry fixation: after shortening, adopt platform-type dryer to dry in time, temperature 70-80 DEG C, time 7h, fixing fruit flower bud is green.
4, sealing is protected fragrant: really after flower bud oven dry, spreading for cooling is cooling, obtains dry fruit flower bud 10.6kg, adopts food grade plastic bag double-layer seal packaging, puts into cardboard box and saves backup.
Two, tealeaves is made
1, fresh leaf stand is blue or green: select the fresh leaf of " Hubei Province tea 14 " bud one leaf, fresh leaf spreads out blue or green 10h, leaf softness, and delicate fragrance appears.
2, complete: adopt net belt type steam green-keeping machine to complete, vapor (steam) temperature is 200-220 DEG C, and fixation time is 30-40s, and dehydration temperaturre is 140-160 DEG C, fresh leaf is after completing, and leaf look becomes dark greenly from bud green, and delicate fragrance appears.
3, cooling moisture regain: adopt the cool rear static moisture regain of conveyer belt, moisture regain time 1h, tealeaves softness.
4, knead: adopt 45 type kneading machines to knead, the time of kneading is 45min, the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow.
5, just dry: pull platform-type dryer and carry out, temperature 70-80 DEG C, time 30min, every 5min stirs once, is dried to when water content is down to 40% left and right and is advisable, and then descends machine spreading for cooling.
6, spreading for cooling: even thin stand on the mat make of thin bamboo strips, open fan auxiliary heat dissipation, spreading for cooling time 20min.
7, fried dry: carry out in bottle formula roasting machine, temperature is 80-100 DEG C, about 30min of time, the leaf water content of receiving guest with tea is down to 15% left and right can descend machine spreading for cooling.
8, foot is dry: carry out foot at platform-type dryer and do, temperature is 80-100 DEG C, first low rear height, and about 30min of time, the leaf water content of receiving guest with tea is down to 6% left and right can descend machine, sealed storage after spreading for cooling.
Three, proportioning packaging
1, packaging bag prepares: the plastic bag packaging of selecting food stage composite plastic film to print, and specification is 9 × 6cm, every bag of product net content 3g, one bag is one glass of beverage.
2, fruit flower bud consumption: 4 of dress fruit flower buds in every bag of beverage.
3, tealeaves consumption: fill tealeaves 3g in every bag of beverage.
4, packing method: fruit flower bud and tealeaves are packed in polybag simultaneously, seal sack with sealing machine.
This example products made thereby bar rope is tightly carefully neat and well spaced, and color and luster is emerald green fresh and alive, and titbit is interspersed; Soup look light green is bright, and greenery fresh flower bucket is gorgeous, the refined will of happy feelings; Fragrance is aloof from politics and material pursuits lasting, and the tea fragrance fragrance of a flower is also deposited, refreshing; The dense alcohol of millet paste is fresh refreshing, draws the rear root of the tongue and promotes the production of body fluid, and aftertaste is deep and remote long.
Embodiment 6: bestowing favour 200000 bags of Qingjian River tea productions
One, fruit flower bud processing
1, fruit flower bud arranges: adopt back diameter from grapefruit and be less than 0.8 centimetre of fruit flower bud 25.8kg, remove respectively variable color fruit flower bud, foreign material, and wipe out base of a fruit handle.
2, shortening setting: adopt steam to carry out shortening setting, temperature 180-200 DEG C, time 20-30s, by the fixing fruit of steam shortening flower bud.
3, dry fixation: after shortening, adopt platform-type dryer to dry in time, fixing fruit flower bud is green.
4, sealing is protected fragrant: really after flower bud oven dry, spreading for cooling is cooling, obtains dry fruit flower bud 4.5kg, adopts food grade plastic bag double-layer seal packaging, puts into cardboard box and saves backup.
Two, tealeaves is made
1, fresh leaf stand is blue or green: the fresh leaf of sweet oak leaf homogeneous bud one leaf, and fresh leaf spreads out blue or green 10h, leaf softness, delicate fragrance appears.
2, complete: adopt net belt type steam green-keeping machine to complete, vapor (steam) temperature is 200-220 DEG C, and fixation time is 30-40s, and dehydration temperaturre is 140-160 DEG C, fresh leaf is after completing, and leaf look becomes dark greenly from bud green, and delicate fragrance appears.
3, cooling moisture regain: adopt the cool rear dynamic moisture regain of conveyer belt, moisture regain time 30min, tealeaves softness.
4, knead: adopt 45 type kneading machines to knead, the time of kneading is 45min, the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow.
5, just dry: thermometer screen dryer carries out, temperature 70-80 DEG C, time 30min, lower machine spreading for cooling.
6, spreading for cooling: even thin stand on the mat make of thin bamboo strips, fan auxiliary heat dissipation, spreading for cooling time 20min.
7, fried dry: carry out in bottle formula roasting machine, temperature is 80-100 DEG C, about 30min of time, lower machine spreading for cooling.
8, foot is dry: carry out foot at thermometer screen dryer and do, temperature is 80-100 DEG C, about 30min of time, and water content is down to machine under 6% left and right, sealed storage after spreading for cooling.
Three, proportioning packaging
1, packaging bag prepares: the plastic bag packaging of selecting food stage composite plastic film to print, and specification is 9 × 6cm, every bag of product net content 4g, one bag is one glass of beverage.
2, fruit flower bud consumption: dress fruit flower bud 4-5 in every bag of beverage.
3, tealeaves consumption: fill tealeaves 4g in every bag of beverage.
4, packing method: fruit flower bud and tealeaves are packed in polybag simultaneously, seal sack with sealing machine.
This example products made thereby bar rope is tightly carefully neat and well spaced, and color and luster is emerald green fresh and alive, and titbit is interspersed; Soup look light green is bright, and greenery fresh flower bucket is gorgeous, the refined will of happy feelings; Fragrance is aloof from politics and material pursuits lasting, and the tea fragrance fragrance of a flower is also deposited, refreshing; The dense alcohol of millet paste is fresh refreshing, draws the rear root of the tongue and promotes the production of body fluid, and aftertaste is deep and remote long.
Embodiment 7: produce 100000 bags in tealeaves research center, Enshi
One, fruit flower bud processing
1, fruit flower bud arranges: adopt back diameter from grapefruit and be less than 0.8 centimetre of fruit flower bud 15.4kg, remove respectively variable color fruit flower bud, foreign material, and wipe out base of a fruit handle.
2, shortening setting: adopt steam to carry out shortening setting, temperature 180-200 DEG C, time 20-30s, by the fixing fruit of steam shortening flower bud.
3, dry fixation: after shortening, adopt platform-type dryer to dry in time, fixing fruit flower bud is green.
4, sealing is protected fragrant: really after flower bud oven dry, spreading for cooling is cooling, obtains dry fruit flower bud 2.6kg, adopts food grade plastic bag double-layer seal packaging, puts into cardboard box and saves backup.
Two, tealeaves is made
1, fresh leaf stand is blue or green: the fresh leaf of Dragon Well tea 43 1 bud one leaf, and fresh leaf spreads out blue or green 10h, leaf softness, delicate fragrance appears.
2, complete: adopt net belt type steam green-keeping machine to complete, vapor (steam) temperature is 200-220 DEG C, and fixation time is 30-40s, and dehydration temperaturre is 140-160 DEG C, fresh leaf is after completing, and leaf look becomes dark greenly from bud green, and delicate fragrance appears.
3, cooling moisture regain: adopt the cool rear dynamic moisture regain of conveyer belt, moisture regain time 30min, tealeaves softness.
4, knead: adopt 45 type kneading machines to knead, the time of kneading is 45min, the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow.
5, just dry: thermometer screen dryer carries out, temperature 70-80 DEG C, time 30min, lower machine spreading for cooling.
6, spreading for cooling: even thin stand on the mat make of thin bamboo strips, fan auxiliary heat dissipation, spreading for cooling time 20min.
7, fried dry: carry out in bottle formula roasting machine, temperature is 80-100 DEG C, about 30min of time, lower machine spreading for cooling.
8, foot is dry: carry out foot at thermometer screen dryer and do, temperature is 80-100 DEG C, about 30min of time, and water content is down to machine under 6% left and right, sealed storage after spreading for cooling.
Three, proportioning packaging
1, packaging bag prepares: the plastic bag packaging of selecting food stage composite plastic film to print, and specification is 9 × 6cm, every bag of product net content 4g, one bag is one glass of beverage.
2, fruit flower bud consumption: dress fruit flower bud 4-5 in every bag of beverage.
3, tealeaves consumption: fill tealeaves 4g in every bag of beverage.
4, packing method: fruit flower bud and tealeaves are packed in polybag simultaneously, seal sack with sealing machine.
This example products made thereby bar rope is tightly carefully neat and well spaced, and color and luster is emerald green fresh and alive, and titbit is interspersed; Soup look light green is bright, and greenery fresh flower bucket is gorgeous, the refined will of happy feelings; Fragrance is aloof from politics and material pursuits lasting, and the tea fragrance fragrance of a flower is also deposited, refreshing; The dense alcohol of millet paste is fresh refreshing, draws the rear root of the tongue and promotes the production of body fluid, and aftertaste is deep and remote long.
Claims (1)
1. a shaddock fruit tea, it is characterized in that every bag in dress fruit flower bud 4-5; Dress tealeaves 3-4g;
Described fruit flower bud preparation method is: flower bud arranges a. fruit: the diameter of adopting back from grapefruit is less than 0.8 centimetre of fruit flower bud, removes variable color fruit flower bud, foreign material, and wipes out base of a fruit handle;
B. shortening setting: adopt steam to carry out shortening setting, temperature 180-200 DEG C, time 20-30s, by the fixing fruit of steam shortening flower bud;
C. dry fixation: after shortening, dry in time, bake out temperature 70-80 DEG C, time 7h, fixing fruit flower bud is green;
D. sealing is protected fragrant: after the oven dry of fruit flower bud, spreading for cooling coolant seal is for subsequent use;
Described tealeaves preparation method is: the fresh leaf of a. stand is blue or green: pluck fresh tea passes and spread out blue or green 10h, to leaf softness, delicate fragrance appears;
B. complete: adopt steam to complete, vapor (steam) temperature is 200-220 DEG C, and fixation time is 30-40s, and dehydration temperaturre is 140-160 DEG C, fresh leaf is after completing, and leaf look becomes dark greenly from bud green, and delicate fragrance appears;
C. cooling moisture regain: adopt cool rear static moisture regain, moisture regain time 1h, to tealeaves softness;
D. knead: adopt kneading machine to knead, the time of kneading is 45min, the tealeaves bar rope after kneading is tightly round, has a little tea juice to overflow;
E. just dry: use dryer at temperature 70-80 DEG C, time 30min, every 5min stirs once, is dried to water content and is down to 40%, then descends machine spreading for cooling;
F. spreading for cooling: even thin stand spreading for cooling on the mat make of thin bamboo strips;
G. fried dry: be 80-100 DEG C in roasting machine temperature, time 30min fried dry, the leaf water content of receiving guest with tea is down to 15%, lower machine spreading for cooling;
H. foot is dry: in dryer, carry out foot and do, temperature is 80-100 DEG C, first low rear height, and time 30min, the leaf water content of receiving guest with tea is down to 6% can descend machine, sealed storage after spreading for cooling;
In described tealeaves, the method for configuration fruit flower bud is: a. packaging bag prepares: the plastic bag packaging of selecting food stage composite plastic film to print, and specification is 9 × 6cm, every bag of product net content 3-4g, one bag is one glass of beverage;
B. fruit flower bud consumption: dress fruit flower bud 4-5 in every bag of beverage;
C. tealeaves consumption: fill tealeaves 3-4g in every bag of beverage;
D. packing method: fruit flower bud and tealeaves are packed in polybag simultaneously, seal sack with sealing machine.
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| CN100358429C (en) * | 2004-09-16 | 2008-01-02 | 方守龙 | Process for producing shaddock flower tea |
| CN1864505A (en) * | 2005-05-20 | 2006-11-22 | 陶齐雄 | An instant dissolving tea pill and method for preparing same |
| CN102461681A (en) * | 2010-11-15 | 2012-05-23 | 山阳县茶叶公司 | Technique for making tea |
| CN102461692A (en) * | 2011-03-08 | 2012-05-23 | 福建南海食品有限公司 | Preparation method of grapefruit scented tea |
| CN102356794B (en) * | 2011-10-16 | 2013-01-09 | 重庆市秀山红星中药材开发有限公司 | Processing method of honeysuckle tea |
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