CN111066919A

CN111066919A - Method for preparing honey orange tea

Info

Publication number: CN111066919A
Application number: CN202010059427.4A
Authority: CN
Inventors: 王芳云
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-01-19
Filing date: 2020-01-19
Publication date: 2020-04-28

Abstract

The invention discloses a method for preparing honey citrus reticulata blanco tea, which comprises the following steps: s1: screening the small green oranges; s2: washing the small green oranges; s3: airing the small green oranges and digging out small green orange pulp; s4: washing the green orange shells; s5: carrying out de-enzyming treatment on the green orange shells; s6: filling cooked tea into the opening of the green tangerine shell, wherein the cooked tea fills the cavity of the green tangerine shell; s7: putting the green orange shells filled with the tea leaves into a drying furnace for drying treatment; s8: smearing fluid honey on the surface of the dried small green tangerine; s9: treating the small green oranges coated with honey at low temperature, controlling the temperature to be 5-10 ℃ below zero until the honey is solidified on the surfaces of green orange shells; s10: and sequentially picking the small green oranges from the steel wire rope and wrapping the small green oranges with tin paper sheets.

Description

Method for preparing honey orange tea

Technical Field

The invention relates to tea processing, in particular to a method for preparing honey light green orange tea.

Background

The minor green tangerine is a short name of minor green tangerine Pu 'er tea, is different from common major red tangerine (tangerine peel Pu' er tea), and belongs to the category of general citrus tea. The small green oranges adopt fruits harvested when the physiological conditions are not mature, after about six months of growth, the small green oranges are light green and bright, the peels are thick and solid, the oil chambers are full, the fruit fragrance is fresh, sweet and rich, although the oleones in the green peels cannot be absorbed by human bodies, the effect of expanding the upper respiratory tract can be achieved, the chronic pharyngitis and the haze can be improved by drinking the small green oranges, and the small green oranges have the effect of smoothing the breathing of rhinitis and cold nasal plugs.

The picking time and size of the orange for making the small green orange have corresponding standards, and large orange, small orange and diseased orange need to be removed by repeated screening before formal making, so that the raw materials are ensured to meet the standard requirements. Specifically, the preparation of the small green oranges needs dozens of working procedures of fruit selection, fruit shearing, fruit washing, fruit digging, spreading and airing, tea filling, preparation, drying, packaging and the like. How to shorten the processing time and how to select the green oranges to prepare the minor green orange Pu' er tea directly influences the production efficiency and the quality of the minor green oranges.

At present, when the fruit shell of the small green citrus is dug out of pulp, the part with the fruit base is usually cut off, the cut-off part is covered to form a cover after the fruit shell is dug out of pulp, and after the tea leaves are filled, the cover and the fruit shell part can be sealed by adhesive sticker and then packaged, and the current scheme has the following defects:

firstly, after the part with the fruit base is cut off, as the fruit base part is the supporting center of the whole fruit and is equivalent to the central pivot, after the fruit base part is cut off, the fruit shell has larger deformation in the drying process, and even if the cutting part is covered and sealed by adhesive sticker after tea leaves are loaded, the tea leaves are easy to fall off in the packaging and transportation processes, so that the tea leaves are spilled;

secondly, due to the fact that the fruit bases are reserved, if the fruit bases are brewed together when tea leaves are brewed, the bitter taste of the tea leaves brewed cannot be eliminated even if the tea leaves are subjected to enzyme deactivation, the bitter taste of the tea leaves brewed is large, if the fruit bases are removed, the tea leaves with the fruit bases need to be manually removed before brewing, and the tea leaves are not sanitary.

Disclosure of Invention

The invention aims to overcome the defects of the technology, and provides the method for preparing the honey light orange tea.

The technical scheme adopted by the invention is as follows: the preparation method of the honey citrus reticulata blanco tea comprises the following steps:

s1: screening the small green oranges, namely manually selecting high-quality fruits with plump fruits and mellow appearances, and then selecting the small green oranges with the fruit grain diameter of 5-6cm by an automatic screening machine;

s2: washing the minor green oranges, namely firstly washing the minor green oranges by using high-pressure water to remove soil and particle impurities on the surfaces of the minor green oranges, and then deeply washing the minor green oranges by using an ultrasonic washing machine to remove impurities adsorbed in the peel textures of the minor green oranges;

s3: digging out small green orange pulp after the small green oranges are dried, opening openings at two sides of the small green oranges, wherein the opening area is larger than 1.5 square centimeters and smaller than 2 square centimeters, digging out the small green orange pulp from the openings, cleaning the pulp residue in the small green orange shell to obtain the green orange shell, and penetrating the pedicel of each small green orange by using a steel wire rope;

s4: carrying out secondary cleaning on the green orange shells, and fixing two ends of the steel wire rope after cleaning to carry out water filtration treatment on the green orange shells;

s5: carrying out de-enzyming treatment on the green orange shells;

s6: filling cooked tea into the opening of the green tangerine shell, wherein the cooked tea fills the cavity of the green tangerine shell;

s7: putting the green orange shells filled with the tea leaves into a drying furnace for drying treatment;

s8: smearing fluid honey on the surface of the dried small green tangerine;

s9: treating the small green oranges coated with honey at low temperature, controlling the temperature to be 5-10 ℃ below zero until the honey is solidified on the surfaces of green orange shells;

s10: and sequentially picking the small green oranges from the steel wire rope and wrapping the small green oranges with tin paper sheets.

The further improvement is that: in the step S5, the green orange shells are subjected to fixation treatment, the fixation temperature is 95-105 ℃, and the fixation time is controlled to be 3-4 minutes.

The further improvement is that: and step S9, placing honey into a container tank, sequentially pressing the small green oranges into the honey until the small green oranges are completely soaked in the honey, pulling one end of a steel wire rope to sequentially take the small green oranges out of the honey after 3-5 minutes, fixing two ends of the steel wire rope, hanging the small green oranges above the container tank, and filtering the juice for 5-10 minutes.

The further improvement is that: in step S10, the pedicel is taken out when the ponkan is picked up from the wire rope.

The further improvement is that: in step S6, the cooked tea is Pu her tea or clovershrub.

The further improvement is that: in step S7, the drying temperature is controlled to be 40-45 ℃ and the drying time is 3-5 hours.

By adopting the technical scheme, the invention has the beneficial effects that: the honey is used as the sugar coating to package the tea in the small green oranges, the sealing performance is good, the honey tea is better in curative effect and better in taste, in addition, a steel wire rope is used for penetrating through the fruit bases of the small green oranges during manufacturing, the drying in the air and the juice filtering during honey coating in the subsequent process are convenient, the fruit bases are convenient to remove, after the green oranges are de-enzymed, the fruit bases and the green orange shells are not tightly connected, and only the small green oranges are slightly twisted off.

Detailed Description

The present invention is further illustrated below with reference to specific embodiments.

The invention discloses a method for preparing honey citrus reticulata blanco tea, which comprises the following steps:

s3: the method comprises the steps of digging out pulp of the small green oranges after the small green oranges are dried, opening the two sides of the small green oranges, wherein the opening area is larger than 1.5 square centimeter and smaller than 2 square centimeter;

s5: carrying out de-enzyming treatment on the green orange shells;

s8: smearing fluid honey on the surface of the dried small green tangerine;

The preferred embodiments in this example are: in the step S5, the green orange shells are subjected to fixation treatment, the fixation temperature is 95-105 ℃, and the fixation time is controlled to be 3-4 minutes.

The honey tea has the functions of moistening intestines and relaxing bowels, and can improve skin color by drinking a cup of warm honey water every morning to achieve the effects of beautifying and slimming. In addition, the honey has low sugar content, so that the risk of diabetes is avoided. The honey has the effects of soothing the nerves, promoting intelligence and improving sleep.

The preferred embodiments in this example are: and step S9, placing honey into a container tank, sequentially pressing the small green oranges into the honey until the small green oranges are completely soaked in the honey, pulling one end of a steel wire rope to sequentially take the small green oranges out of the honey after 3-5 minutes, fixing two ends of the steel wire rope, hanging the small green oranges above the container tank, and filtering the juice for 5-10 minutes.

The preferred embodiments in this example are: in step S10, the pedicel is taken out when the ponkan is picked up from the wire rope.

The preferred embodiments in this example are: in step S6, the cooked tea is Pu her tea or clovershrub.

The preferred embodiments in this example are: in step S7, the drying temperature is controlled to be 40-45 ℃ and the drying time is 3-5 hours.

While there have been shown and described what are at present considered to be the fundamental principles of the invention and its essential features and advantages, it will be understood by those skilled in the art that the invention is not limited by the embodiments described above, which are included to illustrate the principles of the invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.

Claims

1. The preparation method of the honey orange tea is characterized by comprising the following steps: the method comprises the following steps:

s5: carrying out de-enzyming treatment on the green orange shells;

s8: smearing fluid honey on the surface of the dried small green tangerine;

2. The method of making the honey ponkan tea of claim 1, wherein: in the step S5, the green orange shells are subjected to fixation treatment, the fixation temperature is 95-105 ℃, and the fixation time is controlled to be 3-4 minutes.

3. The method of making the honey ponkan tea of claim 1, wherein: and step S9, placing honey into a container tank, sequentially pressing the small green oranges into the honey until the small green oranges are completely soaked in the honey, pulling one end of a steel wire rope to sequentially take the small green oranges out of the honey after 3-5 minutes, fixing two ends of the steel wire rope, hanging the small green oranges above the container tank, and filtering the juice for 5-10 minutes.

4. The method for making honey ponkan tea as claimed in claim 1, characterized in that: in step S10, the pedicel is taken out when the ponkan is picked up from the wire rope.

5. The method for making honey ponkan tea as claimed in claim 1, characterized in that: in step S6, the cooked tea is Pu her tea or clovershrub.

6. The method for making honey ponkan tea as claimed in claim 1, characterized in that: in step S7, the drying temperature is controlled to be 40-45 ℃ and the drying time is 3-5 hours.