CN108354035A - The method that the general tea of mandarin orange is prepared using microwave drying mode - Google Patents

Abstract

The invention discloses a kind of methods preparing the general tea of mandarin orange using microwave drying mode, include the following steps：1) Xinhui citrus reticulata, open top is taken to take out pulp, respectively obtain orange peel and head cover, open up air hole respectively on head cover and orange peel, dry later, the orange peel and the head cover mating with it dried；2) fill Pu'er tea into the orange peel dried, top cover, be placed in microwave dryer, dry 15 20min, take out, shape 10 20min under the conditions of being placed in 04 DEG C under the conditions of 2400 2500MHz, 50 60 DEG C；It takes out later and is placed in microwave dryer under the same terms dry 15 20min again, take out, shape 10 20min under the conditions of being placed in 04 DEG C；The above drying, temperature-fall period are repeated for several times, until moisture content≤10% in the general tea of mandarin orange；Later take out be aged to get.The method of the invention drying time is short, energy saving, and the general tea appearance of mandarin orange being dried to obtain by this method is mellow and full, almost without collapse phenomenon；And the general tea of gained mandarin orange has the distinctive fruity of mandarin orange fruit and tea perfume blending strong, mouthfeel is more preferable.

Description

The method that the general tea of mandarin orange is prepared using microwave drying mode

Technical field

The present invention relates to the preparation methods of the general tea of mandarin orange, and in particular to a kind of side preparing the general tea of mandarin orange using microwave drying mode Method.

Background technology

The general tea of mandarin orange is a kind of newly picked and processed tea leaves that southern china Jiangmen occurs, it be with yunnan puer tea and Xinhui citrus reticulata make and At, have and resolving sputum, cough-relieving and disappear stagnant the effect of refreshing oneself, wherein Xinhui citrus reticulata i.e. as container for tea can also directly and tealeaves together It is brewed.

Currently, the general tea of mandarin orange on the market is typically to open an osculum in Gan Guoshang, filled out again after being taken out pulp by the osculum Tealeaves is filled, mandarin orange and tealeaves one, which are reinstated orange peel, covers osculum, then dries or dry together gained.As the combination of the two, During storage, the volatile ingredient of the two can merge more fully, related physical and chemical composition changes, suitable environment The general tea quality of mandarin orange can be made to change towards beneficial direction with the time.The mode that the existing general tea generally use of mandarin orange is dried or dried is come Dry, not only the time is long for this kind of drying mode, but also the appearance of the dry gained general tea of mandarin orange is susceptible to collapse phenomenon, influences product Appearance and then influence, which disappear, sells.

Invention content

The technical problem to be solved in the present invention is to provide a kind of methods preparing the general tea of mandarin orange using microwave drying mode.The party Method drying time is short, energy saving, and the general tea appearance of mandarin orange being dried to obtain by this method is mellow and full, almost without collapse phenomenon；And gained It is strong that there is the general tea of mandarin orange the distinctive fruity of mandarin orange fruit to blend with tea perfume, and mouthfeel is more preferable.

In order to solve the above technical problems, the method for the present invention that the general tea of mandarin orange is prepared using microwave drying mode, including Following steps：

1) Xinhui citrus reticulata, open top is taken to take out pulp, respectively obtain orange peel and head cover, dry later, the mandarin orange dried Skin and the head cover mating with it；

2) fill Pu'er tea into the orange peel dried, top cover, be placed in microwave dryer, in 2400- Dry 15-20min, takes out, shape 10-20min under the conditions of being placed in 0-4 DEG C under the conditions of 2500MHz, 50-60 DEG C；It takes out later again It is placed in microwave dryer under the same terms dry 15-20min, is taken out, shape 10-20min under the conditions of being placed in 0-4 DEG C； The above drying, temperature-fall period are repeated for several times, until moisture content≤10% in the general tea of mandarin orange；Later take out be aged to get.

In the step 1) of above-mentioned technical proposal, in Xinhui citrus reticulata open top, pulp is taken out, respectively obtains orange peel and head cover It operates same as the prior art.The aperture of the air hole is usually≤2mm, and quantity can determine as needed, generally push up It covers and opens up 1 air hole, 1 or 2 air holes are opened up on orange peel, the air hole on the orange peel preferably avoids being opened in Bottom.Drying described in the step refers to that the water on orange peel and head cover all evaporates.

In the step 2) of above-mentioned technical proposal, input apparent energy≤100kw of microwave dryer, output power≤ 60kW。

Compared with prior art, the method have the characteristics that：

1, open up air hole respectively on head cover and orange peel, when being conducive to dry during fruit internal moisture evaporation, So as to shorten drying time.

2, using the special process that microwave mode is dry and then shapes at a lower temperature and repeats drying, shapes, make general The volatile ingredient of both Pu'er tea and orange peel carries out effective integration during suddenly cold and hot, forms better mouthfeel, has simultaneously There is the distinctive fruity of mandarin orange fruit to blend with tea perfume strong；And the mellow and full nothing of appearance of the general tea of gained mandarin orange collapses.

Specific implementation mode

With reference to specific embodiment, the present invention is described in further detail, to more fully understand present disclosure, but The present invention is not limited to following embodiments.

Embodiment 1

1) Xinhui citrus reticulata is taken, is cleaned, in open top, pulp is taken out, orange peel and head cover is respectively obtained, on head cover and orange peel An air hole (aperture is 2mm) is opened up respectively, dries (water referred on orange peel and head cover all evaporates, similarly hereinafter) later, The orange peel and the head cover mating with it dried；

2) fill Pu'er tea into the orange peel dried, top cover, be placed in microwave dryer, in 2450MHz, Dry 20min, takes out, shape 10min under the conditions of being placed in 0 DEG C under the conditions of 55 DEG C；It takes out and is placed in microwave dryer again later Dry 20min, takes out, shape 10min under the conditions of being placed in 0 DEG C under the same terms；It repeats the above drying, temperature-fall period 6 times, takes Go out (the general tea moisture content of mandarin orange is 7%)；Be placed in again later gravity-flow ventilation, free from extraneous odour environment in be aged 3 months to get.

Comparative example 1

1) same as Example 1；

2) fill Pu'er tea into the orange peel dried, top cover, be placed in baking oven, under the conditions of 55 DEG C it is dry extremely General tea moisture content is 7%；Be placed in again later gravity-flow ventilation, free from extraneous odour environment in be aged 3 months to get.

Embodiment 2

1) Xinhui citrus reticulata is taken, is cleaned, in open top, pulp is taken out, orange peel and head cover is respectively obtained, on head cover and orange peel An air hole (aperture is 1mm) is opened up respectively, is dried later, the orange peel and the head cover mating with it dried；

2) fill Pu'er tea into the orange peel dried, top cover, be placed in microwave dryer, in 2500MHz, Dry 15min, takes out, shape 20min under the conditions of being placed in 4 DEG C under the conditions of 60 DEG C；It takes out and is placed in microwave dryer again later Dry 15min, takes out, shape 20min under the conditions of being placed in 4 DEG C under the same terms；It repeats the above drying, temperature-fall period 5 times, takes Go out (the general tea moisture content of mandarin orange is 8%)；Be placed in again later gravity-flow ventilation, free from extraneous odour environment in be aged 3 months to get.

Embodiment 3

1) Xinhui citrus reticulata is taken, is cleaned, in open top, pulp is taken out, orange peel and head cover is respectively obtained, on head cover and orange peel An air hole (aperture is 2mm) is opened up respectively, is dried later, the orange peel and the head cover mating with it dried；

2) fill Pu'er tea into the orange peel dried, top cover, be placed in microwave dryer, in 2400MHz, Dry 18min, takes out, shape 15min under the conditions of being placed in 2 DEG C under the conditions of 50 DEG C；It takes out and is placed in microwave dryer again later Dry 18min, takes out, shape 15min under the conditions of being placed in 2 DEG C under the same terms；It repeats the above drying, temperature-fall period 7 times, takes Go out (the general tea moisture content of mandarin orange is 8%)；Be placed in again later gravity-flow ventilation, free from extraneous odour environment in be aged 3 months to get.

Appearance to the 1 general tea of gained mandarin orange of embodiment 1 and comparative example and the millet paste mouthfeel after brewing etc. are evaluated.The punching Bubble brews mode using tradition, and the general tea of the mandarin orange of same components is put into pot, rushes hot water to steep it, is 5s between the tea time of waking up.

Tealeaves appearance：

Embodiment 1：Fruit shape is complete, and color and luster Wu Run, homogeneous band is glossy, and the mellow and full nothing of orange peel collapses, and grease chamber is evenly distributed, color and luster Wu Run.

Comparative example 1：Most of fruit shape microcreping, color and luster owe Wu Run, there is orange peel collapse phenomenon, account for about the 6.2% of total quantity.

Tea aroma：

Embodiment 1：Mandarin orange fruity gas and tea perfume blending strong, no smell of burning, musty or smoke, also without other peculiar smell.

Comparative example 1：With light mandarin orange fruity gas and tea perfume.

Millet paste：

Embodiment 1：It is brown red bright, it is dense.

Comparative example 1：It is orange red to owe dense.

Millet paste mouthfeel：

Embodiment 1：Mellow middle merge light dried orange peel sweet, no bitter taste, the round and smooth dry profit of tea flavour, without it of Pu'er tea Its miscellaneous taste.

Comparative example 1：Pu'er tea it is mellow it is middle to merge light dried orange peel sweet, but carry some bitter tastes.

Claims (3)

1. the method for preparing the general tea of mandarin orange using microwave drying mode, includes the following steps：

1) Xinhui citrus reticulata, open top is taken to take out pulp, respectively obtain orange peel and head cover, opened up respectively on head cover and orange peel Stomata dries later, the orange peel and the head cover mating with it dried；

2) fill Pu'er tea into the orange peel dried, top cover, be placed in microwave dryer, in 2400- Dry 15-20min, takes out, shape 10-20min under the conditions of being placed in 0-4 DEG C under the conditions of 2500MHz, 50-60 DEG C；It takes out later again It is placed in microwave dryer under the same terms dry 15-20min, is taken out, shape 10-20min under the conditions of being placed in 0-4 DEG C； The above drying, temperature-fall period are repeated for several times, until moisture content≤10% in the general tea of mandarin orange；Later take out be aged to get.

2. according to the method described in claim 1, it is characterized in that：In step 1), the aperture of air hole is≤2mm.

3. according to the method described in claim 1, it is characterized in that：In step 2), the input apparent energy of microwave dryer ≤ 100kw, output power≤60kW.