CN108606104A - A kind of preparation method in Pu'er and the good general tea of mandarin orange of orange peel degrees of fusion - Google Patents
A kind of preparation method in Pu'er and the good general tea of mandarin orange of orange peel degrees of fusion Download PDFInfo
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- CN108606104A CN108606104A CN201810341202.0A CN201810341202A CN108606104A CN 108606104 A CN108606104 A CN 108606104A CN 201810341202 A CN201810341202 A CN 201810341202A CN 108606104 A CN108606104 A CN 108606104A
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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 preparation methods of the good general tea of mandarin orange in Pu'er and orange peel degrees of fusion, include the following steps：1) residual, the inferior fruit of Xinhui citrus reticulata, separating pericarp and pulp are collected, volatile oil is extracted by raw material of gained pericarp；2) Xinhui citrus reticulata, open top is taken to take out pulp, dry, obtain orange peel and the head cover mating with it；3) Pu'er tea is filled into the orange peel dried, then injection step 1 thereto again) made from volatile oil, top cover, natural drying to orange peel hardens, be aged later to get；Wherein, the addition of the volatile oil is that >=5 μ L volatile oil are added in each orange peel.The general tea of the mandarin orange made from the method for the invention can make the volatile ingredient in both Pu'er and orange peel merge more preferably, the dense alcohol of mouthfeel, no astringent taste and other miscellaneous tastes.
Description
Technical field
The present invention relates to the preparation methods of the general tea of mandarin orange, and in particular to a kind of system in Pu'er and the good general tea of mandarin orange of orange peel degrees of fusion
Preparation Method.
Background technology
China is the native place of tea, is the source area of tea, and in China, tea is known as " national drink ".Tea has long in China
History is contribution of the Chinese people to world's cooking culture, tea and cocoa, coffee and the three big alcohol-free drinks for claiming the world today
Material is first of three big beverage of the world.Tealeaves used in tea is usually to be process with the leaf of tea tree.Traditional tea kinds are very
It is more, including green tea, black tea, white tea, jasmine tea, black tea etc..The general tea of mandarin orange is a kind of newly picked and processed tea leaves that southern china Jiangmen occurs, it is
It is made, there is resolving sputum, cough-relieving and disappeared stagnant the effect of refreshing oneself with yunnan puer tea and Xinhui citrus reticulata, wherein Xinhui citrus reticulata is used as tea
Leaf container can also directly and tealeaves it is brewed together.
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.But since orange peel and Pu'er are two different after all
Substance, and the two is solid-state, when using conventional aging method, the volatile ingredient of the two to be made to realize that preferable fusion needs
Want longer digestion time.On the other hand, due to orange peel surface in outside, contained nutrition and medical substance with the drying of orange peel
It can be lost in hardening, not only unfortunately, also result in the inadequate glycol of taste of tea.
Invention content
The technical problem to be solved in the present invention is to provide a kind of preparation method of the good general tea of mandarin orange in Pu'er and orange peel degrees of fusion,
The general tea of mandarin orange obtained by this method can make the volatile ingredient in both Pu'er and orange peel merge more preferably, the dense alcohol of mouthfeel, no astringent taste
With other miscellaneous tastes.
The preparation method in Pu'er of the present invention and the good general tea of mandarin orange of orange peel degrees of fusion, includes the following steps：
1) residual, the inferior fruit of Xinhui citrus reticulata, separating pericarp and pulp are collected, volatile oil is extracted by raw material of gained pericarp；
2) Xinhui citrus reticulata, open top is taken to take out pulp, dry, obtain orange peel and the head cover mating with it；
3) Pu'er tea is filled into the orange peel dried, then injection step 1 thereto again) made from volatile oil, cover top
Lid, natural drying to orange peel harden, be aged later to get；Wherein, the addition of the volatile oil be each orange peel in be added >=
5 μ L volatile oil.
In the step 1) of above-mentioned preparation method, residual, the inferior fruit of the Xinhui citrus reticulata do not mean that decayed fruit, and refer to it is small or
Appearance is not good-looking enough or because other reasons lead to not the fruit for making dried orange peel raw material.Gained pericarp is extracted using existing common process
Volatile oil extracts volatile oil after such as drying gained pericarp using steam distillation, described to extract in obtained volatile oil
Using limonene as main component, and the content >=50wt%, preferably >=60wt% of wherein limonene.
Operation in the step 2) of above-mentioned preparation method is same as the prior art.
In the step 3) of above-mentioned preparation method, the addition of the volatile oil in each orange peel preferably by being added 10-100
Further preferably 20-80 μ L volatile oil each is added in orange peel in μ L volatile oil.The addition of volatile oil can be used liquid-transfering gun and be noted
Enter.
In the step 3) of above-mentioned preparation method, ageing operation is same as the prior art.
Compared with prior art, the method have the characteristics that：
1, it uses residual, inferior fruit the pericarp of Xinhui citrus reticulata to extract volatile oil for raw material, on the one hand realizes to the effective of Xinhui citrus reticulata
It utilizes, on the other hand, volatile oil is also to be extracted by the pericarp of Xinhui citrus reticulata and obtained, identical as the orange peel raw material of container, is ensured
The addition of volatile oil not will produce other smells different from Xinhui citrus reticulata.
2, by the way that volatile oil is added in orange peel, on the one hand, volatile oil can quickly and efficiently be penetrated into orange peel
In interior Pu'er tea；On the other hand, the active ingredient on orange peel surface can also act in the Pu'er tea inside orange peel, and two aspects are altogether
Same-action, compared with making the gained general tea of mandarin orange general tea of mandarin orange obtained by the conventional method, can be realized in same digestion time make Pu'er with
The effective integration of the volatile ingredient of both orange peels, and the dense alcohol of mouthfeel, no astringent taste, without other miscellaneous tastes.
3, the general tea color homogeneous band of gained mandarin orange is glossy, and orange peel is mellow and full, and mandarin orange fruity gas and tea perfume blending are strong, and millet paste is brown red bright
Bright, mouthfeel is mellow middle merge light dried orange peel sweet, no bitter taste and the other miscellaneous taste in Pu'er tea.
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) residual, the inferior fruit of Xinhui citrus reticulata, separating pericarp and pulp are collected, the drying of gained pericarp is carried using steam distillation
Taking volatile oil, (ratio of dry pericarp and distilled water is 1g：500mL, distillation time are until volatilization oil volume no longer increases (about
9h)), the content of limonene is 58.6wt% (GC-MS analyses) in gained volatile oil；
2) Xinhui citrus reticulata is taken, is cleaned, in open top, takes out pulp, dries and (refers to water all steamings on orange peel and head cover
Hair, similarly hereinafter), obtain orange peel and the head cover mating with it；
3) Pu'er tea is filled into the orange peel dried, then injection step 1 thereto again) made from volatile oil (volatile oil
Addition be 10 μ L are injected into each orange peel), top cover, under sunlight drying to orange peel harden, be placed in again later from
So ventilation, free from extraneous odour environment in be aged 5 months to get.
Embodiment 2
1) residual, the inferior fruit of Xinhui citrus reticulata, separating pericarp and pulp are collected, the drying of gained pericarp is carried using steam distillation
Taking volatile oil, (ratio of dry pericarp and distilled water is 1g：500mL, distillation time are until volatilization oil volume no longer increases (about
10h)), the content of limonene is 60.1wt% (GC-MS analyses) in gained volatile oil；
2) Xinhui citrus reticulata is taken, is cleaned, in open top, pulp is taken out, dries, obtain orange peel and the head cover mating with it；
3) Pu'er tea is filled into the orange peel dried, then injection step 1 thereto again) made from volatile oil (volatile oil
Addition be 20 μ L are injected into each orange peel), top cover, under sunlight drying to orange peel harden, be placed in again later from
So ventilation, free from extraneous odour environment in be aged 3 months to get.
Embodiment 3
1) residual, the inferior fruit of Xinhui citrus reticulata, separating pericarp and pulp are collected, the drying of gained pericarp is carried using steam distillation
Taking volatile oil, (ratio of dry pericarp and distilled water is 1g：500mL, distillation time are until volatilization oil volume no longer increases (about
10h)), the content of limonene is 60.1wt% (GC-MS analyses) in gained volatile oil；
2) Xinhui citrus reticulata is taken, is cleaned, in open top, pulp is taken out, dries, obtain orange peel and the head cover mating with it；
3) Pu'er tea is filled into the orange peel dried, then injection step 1 thereto again) made from volatile oil (volatile oil
Addition be 80 μ L are injected into each orange peel), top cover, under sunlight drying to orange peel harden, be placed in again later from
So ventilation, free from extraneous odour environment in be aged 3 months to get.
Embodiment 4
1) residual, the inferior fruit of Xinhui citrus reticulata, separating pericarp and pulp are collected, the drying of gained pericarp is carried using steam distillation
Taking volatile oil, (ratio of dry pericarp and distilled water is 1g：500mL, distillation time are until volatilization oil volume no longer increases (about
8h)), the content of limonene is 56.3wt% (GC-MS analyses) in gained volatile oil；
2) Xinhui citrus reticulata is taken, is cleaned, in open top, pulp is taken out, dries, obtain orange peel and the head cover mating with it；
3) Pu'er tea is filled into the orange peel dried, then injection step 1 thereto again) made from volatile oil (volatile oil
Addition be 50 μ L are injected into each orange peel), top cover, under sunlight drying to orange peel harden, be placed in again later from
So ventilation, free from extraneous odour environment in be aged 3 months to get.
Millet paste mouthfeel etc. to the appearance of the general tea of mandarin orange obtained by embodiment 1-4 and after brewing is evaluated.It is described to brew use
Tradition brews mode, 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：Uniform color band is glossy, and bar rope tight knot, orange peel is mellow and full, and grease chamber is evenly distributed, and color and luster is in yellow or Huang
Brown or dark brown are uniformly distributed.
Tea aroma：Mandarin orange fruity gas and tea perfume blending strong, no smell of burning, musty or smoke, also without other peculiar smell.
Millet paste：It is brown red bright.
Millet paste mouthfeel：Mellow middle merge light dried orange peel sweet, no bitter taste, the round and smooth dry profit of tea flavour, the nothing of Pu'er tea
Other miscellaneous tastes.
Tea residue：Tealeaves and orange peel are unfolded, and development rate is slightly slow, and tea perfume can come out completely.
Claims (5)
1. the preparation method in a kind of Pu'er and the good general tea of mandarin orange of orange peel degrees of fusion, includes the following steps：
1) residual, the inferior fruit of Xinhui citrus reticulata, separating pericarp and pulp are collected, volatile oil is extracted by raw material of gained pericarp；
2) Xinhui citrus reticulata, open top is taken to take out pulp, dry, obtain orange peel and the head cover mating with it；
3) Pu'er tea is filled into the orange peel dried, then injection step 1 thereto again) made from volatile oil, top cover, from
So drying to orange peel harden, be aged later to get；Wherein, the addition of the volatile oil is that >=5 μ L are added in each orange peel to wave
Hair oil.
2. preparation method according to claim 1, it is characterised in that：In step 3), the addition of the volatile oil is every
10-100 μ L volatile oil is added in a orange peel.
3. preparation method according to claim 1, it is characterised in that：In step 3), the addition of the volatile oil is every
20-80 μ L volatile oil is added in a orange peel.
4. preparation method according to any one of claim 1-3, it is characterised in that：In step 1), in gained volatile oil
Content >=50wt% of limonene.
5. preparation method according to any one of claim 1-3, it is characterised in that：In step 1), in gained volatile oil
Content >=60wt% of limonene.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105578A (en) * | 2018-11-06 | 2019-01-01 | 赖惠清 | A kind of general tea of mandarin orange and preparation method thereof |
| CN109254107A (en) * | 2018-11-01 | 2019-01-22 | 广州城市职业学院 | The general tea Fast Classification discrimination method of mandarin orange |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901196A (en) * | 2016-04-21 | 2016-08-31 | 华南农业大学 | Citrus Pu'er tea and preparation method thereof |
| CN107125363A (en) * | 2017-06-01 | 2017-09-05 | 广西北部湾海皇生物科技有限公司 | General tea of mandarin orange of mellowness and preparation method thereof can be kept for a long time |
| CN107410576A (en) * | 2017-09-18 | 2017-12-01 | 张勤玲 | A kind of kumquat tea and preparation method thereof |
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2018
- 2018-04-17 CN CN201810341202.0A patent/CN108606104A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901196A (en) * | 2016-04-21 | 2016-08-31 | 华南农业大学 | Citrus Pu'er tea and preparation method thereof |
| CN107125363A (en) * | 2017-06-01 | 2017-09-05 | 广西北部湾海皇生物科技有限公司 | General tea of mandarin orange of mellowness and preparation method thereof can be kept for a long time |
| CN107410576A (en) * | 2017-09-18 | 2017-12-01 | 张勤玲 | A kind of kumquat tea and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109254107A (en) * | 2018-11-01 | 2019-01-22 | 广州城市职业学院 | The general tea Fast Classification discrimination method of mandarin orange |
| CN109254107B (en) * | 2018-11-01 | 2020-09-04 | 广州城市职业学院 | Rapid classification and identification method for citrus Pu' er tea |
| CN109105578A (en) * | 2018-11-06 | 2019-01-01 | 赖惠清 | A kind of general tea of mandarin orange and preparation method thereof |
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Application publication date: 20181002 |