CN106974015A - A kind of general tea of mandarin orange for having healthcare function and preparation method thereof - Google Patents
A kind of general tea of mandarin orange for having healthcare function and preparation method thereof Download PDFInfo
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- CN106974015A CN106974015A CN201710404709.1A CN201710404709A CN106974015A CN 106974015 A CN106974015 A CN 106974015A CN 201710404709 A CN201710404709 A CN 201710404709A CN 106974015 A CN106974015 A CN 106974015A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The invention discloses a kind of general tea of mandarin orange and preparation method thereof for having healthcare function, the citrus reticulata"Chachi” abounded with using yunnan puer tea and Qiezhou is raw material, and orange peel is cleaned, take meat, sun withering, fermentation, mixes compacting after cutting with puerh tea leaves, and ageing is formed.The general tea of mandarin orange of the present invention is a kind of new teabag drink for integrating orange peel and Pu'er effect, and its health-care effect has the regulating qi-flowing for eliminating phlegm of blue or green mandarin orange, strengthening the spleen and stomach concurrently, disperse accumulationsization is stagnant and lipid-loweringing of Pu'er, decompression, anti-oxidation efficacy, unique flavor, with the pure and fresh fruity of orange peel and the mellow sweet perfume (or spice) of Pu'er tea, traditional teabag drink mouthfeel is set to obtain pure and fresh distillation, suitable consumers in general drink, and be particularly suitable for use in high fat of blood, and complexion is wax yellow, phlegm-blood stasis blocks, dyspeptic inferior health personage.
Description
Technical field
The invention belongs to technical field of health care food, it is related to a kind of general tea of mandarin orange for having healthcare function and preparation method thereof, especially
It is related to a kind of blue or green mandarin orange puer tea drink manufacture craft, in being adjusted with qi-regulating, strengthening the spleen and stomach, eliminating dampness and eliminating phlegm, disperse accumulationsization it is stagnant, drop
The health-care efficacy such as fat, decompression, anti-oxidant.
Background technology
Qiezhou, positioned at southwest China, bank of the South Sea, with monsoon climate feature from subtropical zone to tropical transition nature,
Abundant rainfall, light and heat condition is good, and the citrus reticulata"Chachi” abounded with does not only have lovely " face value ", and it has unique clear acid fragrant
Taste, volume is suitable, is different from other rutaceae orange classes, and in being adjusted with qi-regulating, strengthening the spleen and stomach is eliminating dampness and eliminating phlegm, and disperse accumulationsization is stagnant
The effects such as, obtain liking for more and more consumers.For a long time, Qiezhou citrus reticulata"Chachi” is more sells form with primary fresh agricultural products
Based on, preliminary working product is also only the series of products such as dried orange peel, without the market competitiveness, the emergence and sustainable development of mandarin orange industry
New research and innovation certainly will be relied on.
It is referred to as within 2015 " mad mandarin orange is general ", the general tea of mandarin orange becomes " star " in tea industry, has won large quantities of love tea
The favor of personage, market attention rate rises to unprecedented height.The general tea of mandarin orange, is to use blue or green mandarin orange and Pu'er for raw material, is not having
In the case of having any additive, fresh mandarin orange fruit pulp is emptied, Pu'er tea is inserted, the orange peel lid taken off is covered, through special
Technique is processed, and has been merged the pure and fresh fruity of mandarin orange and the mellow sweet perfume (or spice) of Pu'er tea, has been allowed orange peel and tealeaves to absorb mutually, have mandarin orange concurrently
Skin qi-regulating adjust in, strengthening the spleen and stomach, stagnant eliminating dampness and eliminating phlegm, disperse accumulationsization and Pu'er lipid-loweringing, decompression, oxidation resistant effect.
The general tea of mandarin orange is as a kind of emerging teabag drink, and Gan Pu tea processing factories business and brand are more and more on the market, but also exposes mandarin orange
The traditional manufacturing technique problem of general tea, such as：Aging period length and there is special old taste, storage requirement is harsh, once store method
It is improper with environment, just it is vulnerable to the pollution of microorganism, not only influences the kind of tealeaves, can also be detrimental to health.
The content of the invention
It is an object of the invention to provide a kind of general tea of mandarin orange for having healthcare function and preparation method thereof, it is intended to retains the general tea alcohol of mandarin orange
Under the premise of perfume (or spice), the digestion time that a kind of new technology accelerates orange peel is developed, old taste, the pure and fresh fruity of mellow in taste band is reduced, and incite somebody to action
Orange peel chopping after ageing, is distributed into the tea bag drink of low dose after being mixed with Pu'er tea.
The present invention is achieved by the following technical solution：
A kind of preparation method for the general tea of mandarin orange for having healthcare function, comprises the following steps：
1) pluck, select fruit, cleaning：The middle ten days June to mid-September, Qiezhou citrus reticulata"Chachi” is plucked, chosen standard compliant
Really, clean；
2) opening takes pulp：A round mouth is opened at the top of mandarin orange to take pulp only；
3) secondary cleaning pericarp：The orange peel for taking meat is cleaned up；
4) sun withering：Orange peel is inverted to be put under sunlight and dried, the water for staying in the inside is poured, selected sunny
Time dry, orange peel is shone saturating, moisture is dried；
5) ferment：Orange peel after sun withering places fermenting cellar, and external source adds lactic acid bacteria, and lactic acid bacteria powder presses 0.05-0.1% matter
Amount fraction is dissolved in be sufficiently stirred in pure water after be uniformly sprayed on orange peel surface, to orange peel water content 30%, fermentation time 3-5h,
Fermenting cellar temperature control system is at 20-25 DEG C, and the temperature of orange peel is maintained at 25 DEG C, air humidity >=85%；
6) orange peel is handled：It is the thread of 1-2mm that orange peel is cut into width, and orange peel silk dried in the air by the natural drying of 5-7 days
Orange peel silk after solarization carries out low temperature baking, and then heating is risen again；
7) mix, pack：Orange peel silk is mixed in proportion with puerh tea leaves, the mixed general tea pack sealing of mandarin orange；
8) it is aged：By obtained tea bag, it is placed at shady and cool, dry, free from extraneous odour and is further aged.
Step 1 of the present invention) described in standard compliant fruit, preferred fructo footpath size controlled between 40-45mm, and pericarp does not have
There is the fresh fruit of damage.
Step 2) described in secondary cleaning pericarp, preferably taking the orange peel of meat will clean twice again, prevent internal residual
There are fruit seed and fruit juice, reexamined one time after influenceing the mouthfeel of tea, cleaning orange peel, it is ensured that each pericarp is cleaned up.
Step 5) described in fermentation, orange peel preferably after sun withering places fermenting cellar, and external source adds lactic acid bacteria, lactic acid bacteria powder
It is dissolved in by 0.05-0.1% mass fractions after being sufficiently stirred in pure water and is uniformly sprayed on orange peel surface, to orange peel water content
30%, fermentation time 3-5h, fermenting cellar temperature control system is at 20-25 DEG C, and the temperature of orange peel is maintained at 25 DEG C or so and is advisable, if more than 30
DEG C, turned, in order to avoid fermentation is undue fierce, influence color and luster, air humidity >=85% is conducive to improving polyphenol oxidase enzyme activity
Property.
Step 6) described in orange peel processing, orange peel preferably cuts into width is thread for 1-2mm, orange peel silk passes through 5-7
It natural drying, 70 DEG C of orange peel silk after drying is bakeed 10 hours, is then heated to and is risen again after 120 DEG C 1 hour.
Step 7) described in orange peel silk is mixed in proportion with puerh tea leaves, preferably orange peel silk with puerh tea leaves by 1:2.5-
3.5 part by weight are mixed.
Step 8) described in ageing, preferably be aged 3 months.
Present invention additionally comprises the general tea of mandarin orange obtained using method made above.
Compared with prior art, the invention has the advantages that：
1st, the aging method of the general tea of traditional mandarin orange is mainly in room temperature storage, and the cycle needs 1-2, even more long, produces effects slow, and
The special old taste of the long generally existing of digestion time, many people are difficult to receive.To overcome the general tea aging period of mandarin orange long, exist special old
Taste, the deficiency such as storage requirement harshness, the manufacture craft for the general tea of mandarin orange that the present invention is provided, using microbial fermentation promoting ageing, changes
Kind local flavor.Orange peel after sun withering is placed fermenting cellar by the present invention, room temperature control at 20-25 DEG C, air humidity more than 85%,
External source adds lactic acid bacteria.Lactic acid bacteria, which has, promotes nutrient absorption, balances gastrointestinol microorganism, strengthens body immunity, improves food
Product local flavor, the effects such as improving food value.Foreign countries have Japanese HISHIDAI tea making Co., Ltd. green using lactobacillus-fermented
The report for the lactic fermentation tea that tea is produced, but it is domestic using lactobacillus-fermented orange peel promoting ageing, improve mouthfeel and not yet appear in the newspapers
Road.
2nd, the present invention sprays lactobacillus-fermented orange peel method using external source, during fermentation, and the texture of fresh hide keeps preferable,
Color gradually changes into yellowish-brown by dark green, gives out pure and fresh sweet perfume (or spice) so that orange peel digestion time is greatly shortened, it is only necessary to 3 months
Left and right is the mouthfeel that can reach the general tea of traditional mandarin orange, and mellow sweet with pure and fresh fruity, reduction allows people to be difficult to the special old taste received.
3rd, because bioactive substance main in orange peel is polyphenol and essential oil, external source sprinkling lactic acid bacteria can suppress other bacterium
The propagation planted, reduces polyphenol oxidase activity, suppresses or slows down decomposition, the conversion of polyphenol, to ensureing the pure and fresh mellowness of the general tea of mandarin orange, subtract
Few old taste, bright soup look has positive effect.
4th, the general tea achievement shape of traditional mandarin orange, not readily portable, transport and storage.The bag bubble general tea of mandarin orange is general relative to fruit shape mandarin orange
Tea, unit volume and the chance of air and contact with moisture are few, and the conversion of tea product is slow.The specific surface area of the general tea ingress of air of fruit shape mandarin orange
Greatly, the oxidation of tea product endoplasm is too fast, and the general tea of fruit shape mandarin orange is more serious than the loss that bag steeps the general tea endoplasm of mandarin orange under same storage environment.This
Invention improves the cumbersome manufacture craft of the general tea of traditional mandarin orange, and the orange peel for ageing of fermenting is cut into silk and mixed with Puer tea uniform,
The touch opportunity of energy a larger increase orange peel and Pu'er tea, makes the mutual absorption of orange peel and Pu'er tea, has merged the dewberry of blue or green mandarin orange
The mellow sweet perfume (or spice) in fragrant and Pu'er, in addition, using low dose of tea bag packaging, can preferably improve the quality of the general tea of mandarin orange, and be beneficial to
Carry, transport and store.
Embodiment
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1：
A kind of preparation method for the general tea of mandarin orange for having healthcare function, comprises the following steps：
1) pluck：Pluck the rascal mandarin orange fruit in the middle ten days June.
2) choosing fruit：Select mandarin orange fruit of the fruit footpath size between 40-45mm.
3) clean：The mandarin orange fruit chosen is cleaned up with water.
4) opening takes pulp：A round mouth is opened at the top of mandarin orange to take pulp only.
5) secondary cleaning pericarp：Taking the orange peel of meat will clean twice again, prevent internal residual from having fruit seed and fruit juice, shadow
Reexamined one time after ringing the mouthfeel of tea, cleaning orange peel, it is ensured that each pericarp is cleaned up.
6) sun withering：Orange peel is inverted to be put under sunlight and dried, the water for staying in the inside is poured, sunlight is selected in and fill
4 points or so dryings in time in general afternoon of foot.
7) ferment：Orange peel after drying places fermenting cellar, and external source adds lactic acid bacteria, and lactic acid bacteria powder is by 0.05% mass point
Number be dissolved in be sufficiently stirred in pure water after be uniformly sprayed on orange peel surface, to orange peel water content 30%, fermentation time 3h, fermenting cellar
Temperature control system is at 20 DEG C, and the temperature of orange peel is maintained at 25 DEG C or so and is advisable, if more than 30 DEG C, being turned, in order to avoid shunt excitation of fermenting
It is strong, color and luster is influenceed, air humidity is conducive to improving polyphenol oxidase activity more than 85%.
8) cutting：It is the thread of 2mm that orange peel is cut into width.
9) dry：Orange peel silk passes through the natural drying of 5 days.
10) bakee：Orange peel silk after drying carries out 70 DEG C of low temperature and bakeed 10 hours.
11) rise again：120 DEG C are warming up to rise again 1 hour.
12) mix：Orange peel silk presses 1 with puerh tea leaves:3.5 ratios are mixed.
13) pack：By the general tea pack sealing of mixed mandarin orange.
Embodiment 2：
A kind of preparation method for the general tea of mandarin orange for having healthcare function, comprises the following steps：
1) pluck：Pluck the rascal mandarin orange fruit in the middle ten days June.
2) choosing fruit：Select mandarin orange fruit of the fruit footpath size between 40-45mm.
3) clean：The mandarin orange fruit chosen is cleaned up with water.
4) opening takes pulp：A round mouth is opened at the top of mandarin orange to take pulp only.
5) secondary cleaning pericarp：Taking the orange peel of meat will clean twice again, prevent internal residual from having fruit seed and fruit juice, shadow
Reexamined one time after ringing the mouthfeel of tea, cleaning orange peel, it is ensured that each pericarp is cleaned up.
6) sun withering：Orange peel is inverted to be put under sunlight and dried, the water for staying in the inside is poured, sunlight is selected in and fill
4 points or so dryings in time in general afternoon of foot.
7) ferment：Orange peel after drying places fermenting cellar, and external source adds lactic acid bacteria, and lactic acid bacteria powder is by 0.08% mass point
Number be dissolved in be sufficiently stirred in pure water after be uniformly sprayed on orange peel surface, to orange peel water content 30%, fermentation time 5h, fermenting cellar
Temperature control system is at 25 DEG C, and the temperature of orange peel is maintained at 25 DEG C or so and is advisable, if more than 30 DEG C, being turned, in order to avoid shunt excitation of fermenting
It is strong, color and luster is influenceed, air humidity is conducive to improving polyphenol oxidase activity more than 85%.
8) cutting：It is the thread of 2mm that orange peel is cut into width.
9) dry：Orange peel silk passes through the natural drying of 6 days.
10) bakee：Orange peel silk after drying carries out 70 DEG C of low temperature and bakeed 10 hours.
11) rise again：120 DEG C are warming up to rise again 1 hour.
12) mix：Orange peel silk presses 1 with puerh tea leaves:3 ratios are mixed.
13) pack：By the general tea pack sealing of mixed mandarin orange.
14) it is aged：Obtained tea bag, is placed at shady and cool, dry, free from extraneous odour further ageing 3 months.
Embodiment 3：
A kind of preparation method for the general tea of mandarin orange for having healthcare function, comprises the following steps：
1) pluck：Pluck the rascal mandarin orange fruit in the middle ten days June.
2) choosing fruit：Select mandarin orange fruit of the fruit footpath size between 40-45mm.
3) clean：The mandarin orange fruit chosen is cleaned up with water.
4) opening takes pulp：A round mouth is opened at the top of mandarin orange to take pulp only.
5) secondary cleaning pericarp：Taking the orange peel of meat will clean twice again, prevent internal residual from having fruit seed and fruit juice, shadow
Reexamined one time after ringing the mouthfeel of tea, cleaning orange peel, it is ensured that each pericarp is cleaned up.
6) sun withering：Orange peel is inverted to be put under sunlight and dried, the water for staying in the inside is poured, sunlight is selected in and fill
4 points or so dryings in time in general afternoon of foot.
7) ferment：Orange peel after drying places fermenting cellar, and external source adds lactic acid bacteria, and lactic acid bacteria powder is by 0.1% mass point
Number be dissolved in be sufficiently stirred in pure water after be uniformly sprayed on orange peel surface, to orange peel water content 30%, fermentation time 4h, fermenting cellar
Temperature control system is at 25 DEG C, and the temperature of orange peel is maintained at 25 DEG C or so and is advisable, if more than 30 DEG C, being turned, in order to avoid shunt excitation of fermenting
It is strong, color and luster is influenceed, air humidity is conducive to improving polyphenol oxidase activity more than 85%.
8) cutting：It is the thread of 2mm that orange peel is cut into width.
9) dry：Orange peel silk passes through the natural drying of 6 days.
10) bakee：Orange peel silk after drying carries out 70 DEG C of low temperature and bakeed 10 hours.
11) rise again：120 DEG C are warming up to rise again 1 hour.
12) mix：Orange peel silk presses 1 with puerh tea leaves:2.5 ratios are mixed.
13) pack：By the general tea pack sealing of mixed mandarin orange.
14) it is aged：Obtained tea bag, is placed at shady and cool, dry, free from extraneous odour further ageing 3 months.
Experimental example
Test 1 reducing blood lipid experiment
1. test specimen：
The general tea of mandarin orange that embodiment 1,2,3 is made
2. experimental animal：
Wistar rats, body weight 180-210,60, male and female are not limited.
3. test apparatus:
HITACHI7060 types automatic clinical chemistry analyzer, FK-A types tissue mashing machine, centrifuge.
Experimental procedure：
(1) test specimen is handled
The general tea of mandarin orange that Example 1,2,3 is made, each 8g of the general tea of commercially available mandarin orange, respectively plus more than 95 DEG C hot water of 50ml did not had
Dry tea, water is poured out, and the first step is referred to as " awake tea "；Second step, is separately added into more than 95 DEG C hot water of 200ml, vexed bubble 10s, gauze
Filtering, obtains filtrate, lets cool, standby.
(2) zoopery
60 Wistar rats are randomly divided into 6 groups, i.e.,：The general tea control group of blank control group, model group, commercially available mandarin orange, examination
Test group 1, test group 2, test group 3, every group 10.Experiment 15 weeks by a definite date, first 4 weeks is the modeling phase, is within latter 11 weeks experiment periods.
The modeling phase：In addition to the daily gavage of blank control group gives 1.0ml/100g basal feeds, the daily gavage of remaining each group
1.0ml/100g high lipid food (prescriptions：20% lard, 5% cholesterol, 2% cholate, 0.2% propylthiouracil, 10% are told
Warm 80,10% propane diols, 5% sucrose, are dissolved with distilled water).
Experiment periods：The commercially available general tea control group of mandarin orange, test group 1, test group 2, test group 3 the distinguishes gavage by 1.5g/100g
The reserve liquid of commercially available Pu'er tea, the general tea of mandarin orange of embodiment 1,2,3 after being handled through step (1) is given, blank control group, model group are daily
Gavage normal saline.While each group gavage, blank control group continues to give basal feed, and other each groups are given high fat and raised
Material, successive administration 11 weeks, during off-test, Rat Fast can't help water, and broken end takes blood, and serum TG, TC and LDL-C water are detected respectively
It is flat.
Result of the test
Experimental data represents that data statistics is carried out with SPSS11.0 softwares with (X ± s), and control is using one way between group
Anova is carried out, as a result table 1.
Influence of the general tea of the mandarin orange of table 1 to Wistar rat blood serums TG, TC, LDL-C
Note：▲ compared with blank group P<0.05, * compared with model group P<0.05, # compared with control group P<0.05
Analysis of experiments
As shown in Table 1, model group is compared with blank control group, with statistical significance, illustrates modeling success.Test group 1,
2nd, the rat of 3 pairs of hyperlipidemias has different degrees of reduction effect, and reduction degree is more than the common commercially available general tea group of mandarin orange, thus
Show that the general tea of mandarin orange that the present invention is made has preferable antilipemic healthy effect.
Test 2 health-care efficacy clinical tests
It is specific as follows to further demonstrate that the standby health-care effect of the general tea set of mandarin orange that the present invention is made has carried out clinical test：
Selection determines that it has the people of high fat of blood personnel 100 through hospital, and face is wax yellow, and phlegm-blood stasis retardance, indigestion is more bright
The aobvious people of personnel 40 carries out clinical observation, observes half a year in cycle.
Test method 1：
High fat of blood personnel are randomly divided into test group and control group, the wherein people of control group 20, the people of test group 80.Test group takes
The general health protection tea drink of mandarin orange provided with the present invention, brews 5g daily, takes to tea and becomes clear, taste is thin out.Control group takes city
Sell mandarin orange general tea, daily 5g takes to tea and becomes clear, taste is thin out.
Result of the test：
Test group obtains 19 people of substantially reduction blood fat, has certain reducing blood lipid with throat-clearing throat-moistening, the 45 of times of common cold reduction
People, without the people of effect 16, effective percentage 80%.Control group Blood Lipid is not obvious.
Test method 2：
Face is wax yellow, and phlegm-blood stasis retardance, indigestion personnel are randomly divided into control group and test group, wherein control group 10
People, the people of test group 30, test group takes the general health protection tea drink of mandarin orange that the present invention is provided, and 5g is brewed daily, takes to tea and becomes clear,
Taste is thin out.Control group takes the general tea of commercially available mandarin orange, and daily 5g takes to tea and becomes clear, taste is thin out.
Result of the test：Test group times of common cold is reduced, and appearance improves, and disperse accumulationsization is stagnant, and enhanced 8 people of energy has certain effect
15 people of fruit, ineffective 7 people, effective percentage 76.67%.Control group face is yellow, and appearance change is little.
Claims (6)
1. a kind of preparation method for the general tea of mandarin orange for having healthcare function, it is characterised in that comprise the following steps：
1) pluck, select fruit, cleaning：The middle ten days June to mid-September, Qiezhou citrus reticulata"Chachi” is plucked, choose standard compliant fruit, wash
Only；
2) opening takes pulp：A round mouth is opened at the top of mandarin orange to take pulp only；
3) secondary cleaning pericarp：The orange peel for taking meat is cleaned up；
4) sun withering：Orange peel is inverted to be put under sunlight and dried, the water for staying in the inside is poured, when selecting sun-drenched
Between dry, orange peel is shone saturating, moisture is dried；
5) ferment：Orange peel after sun withering places fermenting cellar, and external source adds lactic acid bacteria, and lactic acid bacteria powder is by 0.05-0.1% mass point
Number is dissolved in be sufficiently stirred in pure water after be uniformly sprayed on orange peel surface, to orange peel water content 30%, fermentation time 3-5h, fermentation
Room temperature is controlled at 20-25 DEG C, and the temperature of orange peel is maintained at 25 DEG C, air humidity >=85%；
6) orange peel is handled：It is the thread of 1-2mm that orange peel is cut into width, and orange peel silk passes through the natural drying of 5-7 days, after drying
Orange peel silk carry out low temperature baking, then heating rise again；
7) mix, pack：Orange peel silk is mixed in proportion with puerh tea leaves, the mixed general tea pack sealing of mandarin orange；
8) it is aged：By obtained tea bag, it is placed at shady and cool, dry, free from extraneous odour and is further aged.
2. a kind of preparation method of general tea of mandarin orange for having healthcare function according to claim 1, it is characterised in that：Step 1) institute
The standard compliant fruit stated, is that fruit footpath size is controlled between 40-45mm, and the fresh fruit that pericarp is not damaged.
3. a kind of preparation method of general tea of mandarin orange for having healthcare function according to claim 1, it is characterised in that：Step 6) institute
The orange peel processing stated, is that orange peel cuts into width is thread for 1-2mm, and orange peel silk was by the natural drying of 5-7 days, after drying
Orange peel silk 70 DEG C bakee 10 hours, then heat to and risen again after 120 DEG C 1 hour.
4. a kind of preparation method of general tea of mandarin orange for having healthcare function according to claim 1, it is characterised in that：Step 7) institute
That states mixes orange peel silk with puerh tea leaves in proportion, refers to orange peel silk with puerh tea leaves by 1:2.5-3.5 part by weight is mixed.
5. a kind of preparation method of general tea of mandarin orange for having healthcare function according to claim 1, it is characterised in that：Step 8) institute
The ageing stated, refers to ageing 3 months.
6. the general tea of mandarin orange that the preparation method any one of claim 1-5 is obtained.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308312A (en) * | 2018-03-29 | 2018-07-24 | 梁苏华 | A kind of compound tea prescription and preparation method thereof |
| CN110897022A (en) * | 2019-11-24 | 2020-03-24 | 中山大学 | Application of Tangerine Pu tea in preparation of food with function of regulating intestinal flora |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073344A (en) * | 2007-06-19 | 2007-11-21 | 冯磊 | Post-fermentation of tea |
| CN105901196A (en) * | 2016-04-21 | 2016-08-31 | 华南农业大学 | Citrus Pu'er tea and preparation method thereof |
-
2017
- 2017-06-01 CN CN201710404709.1A patent/CN106974015A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073344A (en) * | 2007-06-19 | 2007-11-21 | 冯磊 | Post-fermentation of tea |
| CN105901196A (en) * | 2016-04-21 | 2016-08-31 | 华南农业大学 | Citrus Pu'er tea and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308312A (en) * | 2018-03-29 | 2018-07-24 | 梁苏华 | A kind of compound tea prescription and preparation method thereof |
| CN110897022A (en) * | 2019-11-24 | 2020-03-24 | 中山大学 | Application of Tangerine Pu tea in preparation of food with function of regulating intestinal flora |
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Application publication date: 20170725 |