CN111317042A - Preparation process of Xiaoqing orange and kudzu root tea - Google Patents
Preparation process of Xiaoqing orange and kudzu root tea Download PDFInfo
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- CN111317042A CN111317042A CN201911375378.9A CN201911375378A CN111317042A CN 111317042 A CN111317042 A CN 111317042A CN 201911375378 A CN201911375378 A CN 201911375378A CN 111317042 A CN111317042 A CN 111317042A
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- 244000046146 Pueraria lobata Species 0.000 title claims abstract description 41
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- 235000013399 edible fruits Nutrition 0.000 claims abstract description 47
- 238000001035 drying Methods 0.000 claims abstract description 23
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 9
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 229910052742 iron Inorganic materials 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 241000675108 Citrus tangerina Species 0.000 claims abstract 4
- 241001122767 Theaceae Species 0.000 claims description 51
- 238000007789 sealing Methods 0.000 claims description 4
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 3
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 3
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- 239000008107 starch Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 241001523681 Dendrobium Species 0.000 claims description 2
- 241000305491 Gastrodia elata Species 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 claims 10
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims 2
- 235000020339 pu-erh tea Nutrition 0.000 claims 2
- 244000175448 Citrus madurensis Species 0.000 claims 1
- 235000017317 Fortunella Nutrition 0.000 claims 1
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 2
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- 239000000779 smoke Substances 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract 1
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- 241000207199 Citrus Species 0.000 description 10
- 241001672694 Citrus reticulata Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
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- 230000000694 effects Effects 0.000 description 5
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- 206010019233 Headaches Diseases 0.000 description 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
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- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation process of little green tangerine and kudzu root tea, which comprises the following steps of screening green tangerine: selecting small green oranges with intact fruit bodies, large oil cell grains, full oil chambers and uniform sizes in 7-8 months; washing green oranges: mechanically cleaning the selected small green oranges, manually cleaning the small green oranges to ensure that the fruits are clean, and draining the water of the fruits; cover cutting and fruit digging: removing green orange cover handle with sharp knife, separating cover handle from fruit body, and removing fruit pulp with fruit peeler or iron spoon; and (3) filling and capping: placing the green oranges in a fruit tray, filling the prepared radix puerariae tea and auxiliary materials into the green oranges, and covering fruit stalks with the green oranges; controlling the temperature and drying; packaging inside and outside to prepare the minor green orange and kudzu root tea. The orange and kudzu root tea prepared by the method has thick red and transparent soup color, and the throat feels comfortable and cool after drinking, so that the orange and kudzu root tea is very suitable for people who work on duty, smoke for a long time, drink wine, frequently use computers, have heavy gastrointestinal moisture, and have cardiovascular and cerebrovascular diseases.
Description
Technical Field
The invention relates to the technical field of tea, in particular to a preparation process of a Xiaoqing orange and kudzuvine root tea.
Background
The orange peel has the effects of regulating qi-flowing, eliminating phlegm, removing dryness and eliminating dampness, and is suitable for people with symptoms of stomach fullness, dyspepsia, inappetence, cough, excessive phlegm and the like. Modern researches show that the citrus peel contains a large amount of volatile oil, hesperidin and other components, and the volatile oil contained in the citrus peel has mild stimulation effect on gastrointestinal tracts, can promote secretion of digestive juice, eliminate intestinal pneumatosis and increase appetite. The orange tea is prepared by adopting orange peel and tea leaves as raw materials and processing through a special process, and is characterized in that the fruit fragrance of the orange and the mellow fragrance of the tea are fused, the orange and the tea mutually absorb essence, and the health care effect of the orange peel and the tea is achieved. The traditional orange tea is prepared by cleaning fresh orange, air drying, making a small opening at the upper part of the orange, emptying pulp through the small opening, plugging tea leaves in the whole fruit bag, and then drying the fruit bag filled with tea leaves in an oven or in a ventilated place.
According to the method, the citrus tea is divided into minor green citrus, major green citrus, double red citrus and major red citrus according to the condition that citrus fruits are picked in different periods, and at present, the citrus tea on the market is mostly minor green citrus tea. The drying method of the green orange tea comprises the processes of direct drying, raw drying, semi-raw drying and the like. However, the method is difficult to simultaneously ensure the color, the fragrance, the taste and the shape of the green orange tea.
The kudzu root is sweet and slightly pungent in taste, fragrant in smell and cool in nature, mainly enters spleen and stomach channels, and has the effects of relieving exterior syndrome, expelling pathogenic factors from muscles, invigorating yang, promoting eruption, relieving fever and promoting the production of body fluid. Can be used for treating diarrhea due to spleen deficiency, fever thirst, fever with fever, headache, measles without adequate eruption, epidemic febrile disease thirst, diabetes, alcoholism, thoracic obstruction, and cardiodynia. The kudzu powder can regulate the function of a human body, enhance the physique, improve the disease resistance of the organism, resist senility and prolong life, and keep youth and vitality for a long time when being eaten. However, the value of the kudzuvine root is reduced by directly taking the kudzuvine root, so that the research on a preparation process of the small green orange kudzuvine root tea is a technical problem which needs to be solved by technical personnel in the field.
Disclosure of Invention
In order to solve the technical problem, the invention provides a preparation process of a minor green orange and kudzuvine root tea.
The invention provides a preparation process of a citrus reticulata and kudzuvine root tea, compared with the related technology, the technical scheme of the invention is as follows:
a preparation process of the citrus reticulata blanco-pueraria tea is characterized by comprising the following steps:
the method comprises the following steps: screening green oranges: selecting small green oranges with intact fruit bodies, large oil cell grains, full oil chambers and uniform sizes in 7-8 months;
step two: washing green oranges: mechanically cleaning the selected small green oranges, manually cleaning the small green oranges to ensure that the fruits are clean, and draining the water of the fruits;
step three: cover cutting and fruit digging: cutting off the green tangerine cover handle by a sharp knife, separating the cover handle from the fruit body, removing the fruit pulp by a fruit peeler or an iron spoon, respectively and manually cleaning the left hollow green tangerine and the fruit cover, keeping the complete shape of the fruit body, spreading and airing the fruit body;
step four: and (3) filling and capping: placing the green oranges in a fruit tray, filling the prepared radix puerariae tea and auxiliary materials into the green oranges, and covering fruit stalks with the green oranges; wherein the adjuvants include Pu her tea, herba Gynostemmatis, rhizoma Gastrodiae and herba Dendrobii.
Step five: controlling the temperature and drying;
step six: and (6) packaging inside and outside.
The further proposal is that the temperature-controlled drying in the fifth step comprises three stages, namely a first stage, the temperature is raised to about 45 ℃ for the first time, the humidity is controlled at 50 percent, and the temperature is kept for 3 to 4 hours; in the second stage, the temperature is raised to 55 ℃, the humidity is controlled at 30 percent, and the temperature is kept for 4 to 5 hours; in the third stage, the temperature is raised to 65 ℃, the humidity is controlled at 15 percent, and the temperature is kept for 2 hours to reach the complete drying standard.
In the sixth step, the formed green citrus tea is wrapped by tinfoil or special food paper and then sealed by edible glue; then packaging and storing by a paper box or a special can according to the measurement.
Preferably, the preparation process of the kudzuvine root tea comprises the following steps:
s1 intercepting the original seed root without starch;
s2, cleaning impurities, dicing and using;
s3, drying the S2 kinds of diced pueraria lobata in a drying oven until the water content is lower than 2%, taking out and sealing for storage.
In step S3, baking with slow fire according to the thickness of radix Puerariae to obtain green and clear radix Puerariae tea, and oven drying with strong fire at the early stage, slow fire at the middle stage, and strong fire at the later stage to obtain brown radix Puerariae tea.
The invention has the following beneficial effects:
(1) the product prepared by the invention combines the fresh, mellow and fragrant fruit flavor with the mellow and sweet kudzu flavor, and the rich kudzu elements and the mellow and mellow old flavor are mutually absorbed and blended, so that the taste is fresh and cool.
(2) The product finally reaches the complete drying standard by adopting three temperature control stages in the temperature control drying process, and the process improves the quality of the green orange tea color and flavor type.
(3) The orange and kudzu root tea prepared by the invention has red and thick color and is transparent, and the throat feels comfortable and cool after drinking, so that the orange and kudzu root tea is very suitable for people who work on duty, smoke for a long time, drink wine, frequently use computers, have heavy gastrointestinal moisture, and have cardiovascular and cerebrovascular diseases.
(4) The auxiliary materials of the invention are added with the gastrodia elata and the dendrobium, so that the effects of reducing blood pressure and improving human immunity can be achieved.
Detailed Description
The present invention will be further described with reference to the following embodiments.
Example 1
The embodiment provides a preparation process of an orange and kudzu root tea, which comprises the following steps: firstly, green oranges are screened, and small green oranges with intact fruit bodies, large oil cell grains, full oil chambers and uniform sizes are selected in 7-8 months; then mechanically cleaning the selected small green oranges, manually cleaning the small green oranges to ensure that the fruits are clean, and draining the water of the fruits; then, cover cutting and fruit digging are started, a sharp knife is used for cutting a green tangerine cover handle firstly, the cover handle is separated from a fruit body, a fruit peeling device or an iron spoon is used for removing fruit pulp, the left hollow green tangerine and a fruit cover are respectively cleaned manually, the complete appearance of the fruit body is kept, spreading and airing are carried out, the green tangerine is flatly placed in a fruit tray, the prepared kudzuvine root tea and auxiliary materials are filled in the green tangerine, and the fruit handle is covered; then temperature control drying is carried out; the temperature control drying comprises three stages, namely a first stage, wherein the temperature is raised for the first time to about 45 ℃, the humidity is controlled at 50%, and the temperature is kept for 3-4 hours; in the second stage, the temperature is raised to 55 ℃, the humidity is controlled at 30 percent, and the temperature is kept for 4 to 5 hours; in the third stage, the temperature is raised to 65 ℃, the humidity is controlled at 15 percent, and the temperature is kept for 2 hours to reach the complete drying standard; finally, packaging inside and outside, namely wrapping the formed green orange tea by tinfoil or special food paper in parts and then sealing by edible glue; then packaging and storing by a paper box or a special can according to the measurement.
The product prepared by the embodiment of the invention combines the fresh, mellow and fragrant fruit flavor with the mellow and sweet kudzu flavor, and the rich kudzu elements and the mellow and mellow old flavor are mutually absorbed and mixed, so that the taste is fresh and cool.
Example 2
On the basis of the embodiment 1, the preparation process of the kudzuvine root tea comprises the following steps:
s1 intercepting the original seed root without starch;
s2, cleaning impurities, dicing and using;
s3, drying the S2 kinds of diced pueraria lobata in a drying oven until the water content is lower than 2%, taking out and sealing for storage.
The tea color is clear green kudzu vine root tea is prepared by baking the kudzu vine root with slow fire in the whole course according to the thickness of the kudzu vine root, and the dark green kudzu vine root tea is prepared by drying with strong fire in the early stage, slow fire in the middle stage and strong fire in the later stage, so that the dark brown kudzu vine root tea is prepared, and the quality of the green orange tea with the color and the flavor is improved.
Example 3
On the basis of embodiment 1, in the embodiment, the pueraria tea can be replaced by at least two of pueraria tea, puer tea and gynostemma pentaphylla. The taste of the product of the invention can be further increased, and more requirements of consumers can be met.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (5)
1. The preparation process of the ponkan and kudzuvine root tea is characterized by comprising three stages of temperature-controlled drying, and comprises the following specific steps:
the method comprises the following steps: screening green oranges: selecting small green oranges with intact fruit bodies, large oil cell grains, full oil chambers and uniform sizes in 7-8 months;
step two: washing green oranges: mechanically cleaning the selected small green oranges, manually cleaning the small green oranges to ensure that the fruits are clean, and draining the water of the fruits;
step three: cover cutting and fruit digging: cutting off the green tangerine cover handle by a sharp knife, separating the cover handle from the fruit body, removing the fruit pulp by a fruit peeler or an iron spoon, respectively and manually cleaning the left hollow green tangerine and the fruit cover, keeping the complete shape of the fruit body, spreading and airing the fruit body;
step four: and (3) filling and capping: placing the green oranges in a fruit tray, filling the prepared radix puerariae tea and auxiliary materials into the green oranges, and covering fruit stalks with the green oranges;
step five: controlling temperature and drying in three stages, namely in the first stage, raising the temperature for the first time to about 45 ℃, controlling the humidity to be 50%, and keeping for 3-4 hours; in the second stage, the temperature is raised to 55 ℃, the humidity is controlled at 30 percent, and the temperature is kept for 4 to 5 hours; in the third stage, the temperature is raised to 65 ℃, the humidity is controlled at 15 percent, and the temperature is kept for 2 hours to reach the complete drying standard;
step six: and (6) packaging inside and outside.
2. The preparation process of the ponkan kudzuvine root tea as claimed in claim 1, wherein in the sixth step, the molded ponkan kudzuvine root tea is wrapped separately by tinfoil or special food paper and then sealed by edible gum; then packaging and storing by a paper box or a special can according to the measurement.
3. The preparation process of the kumquat and kudzu root tea according to claim 2, wherein the preparation process of the kudzu root tea in the fourth step comprises the following steps:
s1 intercepting the original seed root without starch;
s2, cleaning impurities, dicing and using;
s3, drying the S2 kinds of diced pueraria lobata in a drying oven until the water content is lower than 2%, taking out and sealing for storage.
4. The preparation process of the ponkan kudzuvine root tea as claimed in claim 3, wherein the auxiliary materials in the fourth step comprise Pu' er tea, gynostemma pentaphylla, gastrodia elata and dendrobium.
5. The preparation process of the ponkan kudzuvine root tea as claimed in any one of claims 1 to 4, wherein the kudzuvine root tea can be replaced by at least two of kudzuvine root tea, Pu' er tea and gynostemma pentaphylla.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911375378.9A CN111317042A (en) | 2019-12-27 | 2019-12-27 | Preparation process of Xiaoqing orange and kudzu root tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911375378.9A CN111317042A (en) | 2019-12-27 | 2019-12-27 | Preparation process of Xiaoqing orange and kudzu root tea |
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| Publication Number | Publication Date |
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| CN111317042A true CN111317042A (en) | 2020-06-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911375378.9A Pending CN111317042A (en) | 2019-12-27 | 2019-12-27 | Preparation process of Xiaoqing orange and kudzu root tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN111317042A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500414A (en) * | 2022-08-15 | 2022-12-23 | 青川县青野葛业有限公司 | Puerarin tea for improving puerarin preservation rate and method thereof |
| CN116602402A (en) * | 2023-04-24 | 2023-08-18 | 中国科学院华南植物园 | Preparation processing method of ganoderma lucidum and citrus reticulata |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107821671A (en) * | 2017-10-12 | 2018-03-23 | 广州市广云双宝陈皮茶业有限公司 | A kind of strengthening the spleen and reducing phlegm, the greasy small blue or green mandarin orange preparation method to help digestion of solution |
| CN108064984A (en) * | 2016-11-15 | 2018-05-25 | 江西省宁红集团有限公司 | A kind of tea Processing method |
| CN109845862A (en) * | 2019-04-16 | 2019-06-07 | 上海大学 | A kind of Pueraria lobota mandarin orange tea and preparation method thereof |
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2019
- 2019-12-27 CN CN201911375378.9A patent/CN111317042A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108064984A (en) * | 2016-11-15 | 2018-05-25 | 江西省宁红集团有限公司 | A kind of tea Processing method |
| CN107821671A (en) * | 2017-10-12 | 2018-03-23 | 广州市广云双宝陈皮茶业有限公司 | A kind of strengthening the spleen and reducing phlegm, the greasy small blue or green mandarin orange preparation method to help digestion of solution |
| CN109845862A (en) * | 2019-04-16 | 2019-06-07 | 上海大学 | A kind of Pueraria lobota mandarin orange tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 赵中振: "《中药材鉴定图典 第2版》", 31 January 2018, 福建科学技术出版社第2版 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500414A (en) * | 2022-08-15 | 2022-12-23 | 青川县青野葛业有限公司 | Puerarin tea for improving puerarin preservation rate and method thereof |
| CN116602402A (en) * | 2023-04-24 | 2023-08-18 | 中国科学院华南植物园 | Preparation processing method of ganoderma lucidum and citrus reticulata |
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