CN107125363A - General tea of mandarin orange of mellowness and preparation method thereof can be kept for a long time - Google Patents
General tea of mandarin orange of mellowness and preparation method thereof can be kept for a long time Download PDFInfo
- Publication number
- CN107125363A CN107125363A CN201710404708.7A CN201710404708A CN107125363A CN 107125363 A CN107125363 A CN 107125363A CN 201710404708 A CN201710404708 A CN 201710404708A CN 107125363 A CN107125363 A CN 107125363A
- Authority
- CN
- China
- Prior art keywords
- orange peel
- orange
- tea
- mandarin orange
- general tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses general tea of mandarin orange that can keep mellowness for a long time and preparation method thereof, 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 production process of the general tea of mandarin orange needs special after fermentation technique, it is necessary to the participation of microorganism, and the type and quantity of microorganism directly affect the quality of the general tea of mandarin orange, therefore, suppress the growth of microorganism during storage, just can guarantee that its drinking safety.Orange peel after sun withering is placed fermenting cellar by the present invention, and room temperature control is at 20 25 DEG C, and air humidity is more than 85%, and external source adds lactic acid bacteria.Lactic acid bacteria, which has, promotes nutrient absorption, balances gastrointestinol microorganism, strengthens body immunity, improves flavour of food products, the effects such as improving food value, meanwhile, the present invention also research finds the presence of lactic acid bacteria, can suppress the growth of microorganism in storage.
Description
Technical field
The invention belongs to technical field of health care food, more particularly to the general tea of mandarin orange and its preparation side of mellowness can be kept for a long time
Method.
Background technology
The general tea of mandarin orange, is the new teabag drink of the effect for integrating dried orange peel and Pu'er tea, disappears with qi-regulating, resolving sputum, invigorating the spleen
Stagnant, reducing blood lipid, hypotensive, it is anti-oxidant the effects such as.For a long time, Qiezhou citrus reticulata"Chachi” it is many using primary fresh agricultural products sell form as
Main, preliminary working product is also only the series of products such as dried orange peel, without the market competitiveness, the emergence of mandarin orange industry and sustainable development gesture
New research and innovation must be relied on.The general tea of mandarin orange, is to use blue or green mandarin orange and Pu'er for raw material, in the case of not any additive,
Fresh mandarin orange fruit pulp is emptied, Pu'er tea is inserted, the orange peel lid taken off is covered, is processed through special process, merged mandarin orange
Pure and fresh fruity and Pu'er tea mellow sweet perfume (or spice), allow orange peel and tealeaves to absorb mutually, have concurrently orange peel qi-regulating adjust in, strengthening the spleen and stomach,
Eliminating dampness and eliminating phlegm, disperse accumulationsization is stagnant and Pu'er lipid-loweringing, decompression, oxidation resistant effect.
The pure fruity of the general sweet perfumed ribbon of tea mellow in taste of mandarin orange, allows traditional teabag drink mouthfeel to obtain pure and fresh distillation, makes tradition
Pu'er tea turn into the new general tea of teabag drink mandarin orange, obtain everybody favorable comment and favor, but the food security followed by come allows people
It must not think little of.The general tea of mandarin orange is a kind of post-fermented tea, it is necessary to the participation of microorganism, and Gan Pu tea processing factories business and brand be more and more on the market
It is many, but the traditional manufacturing technique problem of the general tea of mandarin orange is also exposed, such as：Aging period length and there is special old taste, storage requirement is severe
Carve, once store method and environment are improper, be just vulnerable to the pollution of microorganism, not only influence the kind of tealeaves, can also endanger people
Body health.
To ensure that safety is drunk, tea process is washed in generally increase together, is sterilized, can further be removed microorganism.But boiling water is rushed
Whether bubble can reduce microbial population in the general tea millet paste of mandarin orange, brewed through boiling water after whether reduced containing harmful bacteriaAll need
Want detailed research.
The content of the invention
It is an object of the invention to provide general tea of mandarin orange that can keep mellowness for a long time and preparation method thereof, it is intended to suppresses micro- in storage
Biological growth, prevents the mellowness of the growth destruction general tea of mandarin orange of microorganism, under the premise of the general tea mellowness of mandarin orange is retained, develops one kind
New technology accelerates the digestion time of orange peel, reduces old taste, the pure and fresh fruity of mellow in taste band, and will orange peel chopping after ageing, it is and general
The tea bag drink of low dose is distributed into after the mixing of Pu'er tea tea.
The present invention is achieved by the following technical solution：
The preparation method of the general tea of mandarin orange of mellowness can be kept for a long time, comprised 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 0.1-0.2% matter
Amount fraction 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 5-
10h, 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 0.1-0.2% 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 5-10h, 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 activity.
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, now there are some researches show increase trend is presented with the growth in time for total plate count in the general tea tealeaves of mandarin orange.Mandarin orange is general
The production process of tea needs special after fermentation technique, it is necessary to the participation of microorganism, and the direct shadow of the type and quantity of microorganism
The mellowness of the quality, the particularly general tea of mandarin orange of the general tea of mandarin orange is rung, therefore, suppresses the growth of microorganism during storage, just can guarantee that
Its drinking safety and the mellowness for retaining the general tea of mandarin orange.Orange peel after sun withering is placed fermenting cellar by the present invention, and room temperature is controlled in 20-
25 DEG C, air humidity is more than 85%, and external source adds lactic acid bacteria.Lactic acid bacteria, which has, promotes nutrient absorption, balances the micro- life of intestines and stomach
Thing, strengthens body immunity, improves flavour of food products, the effects such as improving food value, meanwhile, the present invention also research finds breast
The presence of sour bacterium, can suppress the growth of microorganism in storage.
2nd, 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.The present invention sprays lactobacillus-fermented orange peel method using external source, during fermentation, and the texture of fresh hide keeps preferable, face
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 sides
The right side can reach the mouthfeel of 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：
The preparation method of the general tea of mandarin orange of mellowness can be kept for a long time, comprised 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 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 10h, fermentation
Room temperature is controlled 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 case fermentation is undue
Fierceness, influences color and luster, and 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：
The preparation method of the general tea of mandarin orange of mellowness can be kept for a long time, comprised 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 0.2% 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：
The preparation method of the general tea of mandarin orange of mellowness can be kept for a long time, comprised 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 0.15% 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 8h, 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 content of microorganisms measure
1.1 experiment material
Choose the general tea tea sample of mandarin orange in the different storage times of Xinhui of Guangdong Province 2, numbering：1. it is the 1 year general tea of mandarin orange；2. it is 2 years mandarin oranges
General tea.Tea sample is purchased from the same producer of same tea shop.
3. the general tea of the mandarin orange of embodiment 3,1 year；4. the general tea of the mandarin orange of embodiment 3,2 years.
1.2 experimental method
(1) preparation of millet paste.Tealeaves 2.50g is weighed with conical flask, millet paste, constant volume are poured out after adding 250mL boiling water, 10s
Made tea soup to 250mL, the as the 1st；250mL boiling water is added in former conical flask, millet paste is poured out after 30s, 250mL is settled to,
Made tea soup for the 2nd.Because people Chang Yi 2 makes tea soup to drink in daily life, therefore made tea herein with the 1st soup and the 2nd of making tea
Soup is research object.
(2) method.
Total plate count is determined：With reference to GB 4789.2-2010《Food microbiological examination total plate count is determined》；
Mould and yeast counts：With reference to GB 4789.15-2010《Food microbiological examination mould and yeast counts》；
Enumeration of coliforms：With reference to GB/T 4789.3-2003《Microbiological test of food hygiene coliform is determined》；
Salmonella is examined：With reference to GB 4789.4-2010《Food microbiological examination salmonella is examined》；
Staphylococcus aureus is examined：With reference to GB 4789.10-2010《Food microbiological examination staphylococcus aureus
Examine》.
As a result：
14 tea samples the 1st of table are made tea total plate count measurement result table in soup
24 tea samples the 1st of table are made tea mould and yeast counts measurement result table in soup
34 tea samples the 2nd of table are made tea total plate count measurement result table in soup
44 tea samples the 2nd of table are made tea mould and yeast counts measurement result table in soup
Pathogenic bacteria or putative pathogen are not found in all samples.
As a result show：The inventive method can effectively suppress the growth of microorganism in storage.
Test 2 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 4 groups, i.e.,：The general tea control group of blank control group, model group, commercially available mandarin orange (on
State experiment 1. sample), test group (embodiment 3,1 year), every group 10.Experiment 15 weeks by a definite date, first 4 weeks are the modeling phase, are 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
Give the reserve liquid of commercially available Pu'er tea, the general tea of the mandarin orange of embodiment 3 after being handled through step (1), the daily gavage of blank control group, model group
Normal saline.While each group gavage, blank control group continues to give basal feed, and other each groups give high lipid food,
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 levels are detected respectively.
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
Analysis of experiments
As shown in Table 1, model group is compared with blank control group, with statistical significance, illustrates modeling success.Test group pair
The rat of hyperlipidemia has different degrees of reduction effect, and reduction degree is more than the common commercially available general tea group of mandarin orange, is indicated above
The general tea of mandarin orange that the present invention is made has preferable antilipemic healthy effect.
Claims (6)
1. the preparation method of the general tea of mandarin orange of mellowness can be kept for a long time, it is characterised in that comprised 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 0.1-0.2% 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 5-10h, hair
Ferment 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. the preparation method of the mandarin orange general tea according to claim 1 that can keep mellowness for a long time, 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. the preparation method of the mandarin orange general tea according to claim 1 that can keep mellowness for a long time, 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. the preparation method of the mandarin orange general tea according to claim 1 that can keep mellowness for a long time, 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. the preparation method of the mandarin orange general tea according to claim 1 that can keep mellowness for a long time, 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710404708.7A CN107125363A (en) | 2017-06-01 | 2017-06-01 | General tea of mandarin orange of mellowness and preparation method thereof can be kept for a long time |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710404708.7A CN107125363A (en) | 2017-06-01 | 2017-06-01 | General tea of mandarin orange of mellowness and preparation method thereof can be kept for a long time |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125363A true CN107125363A (en) | 2017-09-05 |
Family
ID=59735046
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710404708.7A Pending CN107125363A (en) | 2017-06-01 | 2017-06-01 | General tea of mandarin orange of mellowness and preparation method thereof can be kept for a long time |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125363A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142610A (en) * | 2018-03-10 | 2018-06-12 | 余正坤 | A kind of general tea of mandarin orange and preparation method thereof |
| CN108606104A (en) * | 2018-04-17 | 2018-10-02 | 浦北县龙腾食品有限公司 | A kind of preparation method in Pu'er and the good general tea of mandarin orange of orange peel degrees of fusion |
| 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 CN201710404708.7A patent/CN107125363A/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 (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142610A (en) * | 2018-03-10 | 2018-06-12 | 余正坤 | A kind of general tea of mandarin orange and preparation method thereof |
| CN108606104A (en) * | 2018-04-17 | 2018-10-02 | 浦北县龙腾食品有限公司 | A kind of preparation method in Pu'er and the good general tea of mandarin orange of orange peel degrees of fusion |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103859081B (en) | Aged golden-flower dark green tea and processing technic thereof | |
| CN101597583B (en) | Greengage vinegar, preparation method thereof and application method thereof | |
| CN101381671B (en) | Tea vinegar and brewing method | |
| CN105349348B (en) | A kind of dendrobium candidum liquor made from sorghum and its production technology | |
| CN102978075B (en) | Honey glutinous rice wine | |
| CN106929385A (en) | The method that one-step fermentation prepares passiflora edulis vinegar | |
| CN102344866A (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| CN108315172A (en) | A kind of brewing method of Kiwi berry Fragrant fruit wine | |
| CN107125363A (en) | General tea of mandarin orange of mellowness and preparation method thereof can be kept for a long time | |
| CN106974027A (en) | General tea of mandarin orange of reducing blood lipid and preparation method thereof | |
| CN103060169A (en) | Novel red jujube aromatic vinegar and preparation method thereof | |
| CN109717477A (en) | The preparation process of the green jujube ferment of high anti-oxidation activity | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN109593618A (en) | A kind of beer and preparation method thereof using the brewing of potato full-powder juice by-product | |
| CN108703287A (en) | A kind of whitening enzyme beverage and preparation method thereof containing small-molecular peptides Yu a variety of enzymes | |
| CN113186061A (en) | Preparation method of rice wine | |
| CN102864059A (en) | Full-juice fermented yam wine and preparation method thereof | |
| CN106974015A (en) | A kind of general tea of mandarin orange for having healthcare function and preparation method thereof | |
| WO2010008202A2 (en) | Method for producing traditional wine with an enhanced health-promoting function using black garlic and black garlic wine produced by the method | |
| CN106701522A (en) | Method for fermenting fruit vinegar by utilizing water-chestnuts | |
| CN104232430B (en) | The Garbo fruit black-tea fungus drink that a kind of strong skin is wrinkle resistant | |
| CN105505722B (en) | A kind of processing technology of persimmon liquor | |
| CN108949448A (en) | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method | |
| CN108795644A (en) | A kind of passion fruit ferment alcoholic drink mixed with fruit juice and its production method | |
| CN107603846A (en) | A kind of hypotensive pearl Lee fruit vinegar and its processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20200227 Address after: 315300 No.8, 4th floor, Tianjiu Hongye Building, Hushan street, Cixi City, Ningbo City, Zhejiang Province Applicant after: Ningbo Dacai Health Management Co., Ltd Address before: Room 1-6 # 404, Standard Factory Building of Mingyue Garden D3 Block, Qinzhou High-tech Development Zone, Guangxi Zhuang Autonomous Region, 535000 Applicant before: Beibu Bay, guangxi Hai Huang bio tech ltd |
|
| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170905 |
|
| RJ01 | Rejection of invention patent application after publication |