CN114617177A

CN114617177A - Processing method of cumquat tea

Info

Publication number: CN114617177A
Application number: CN202210404768.XA
Authority: CN
Inventors: 李琛; 江新凤; 曹挥华; 倪德江; 余志�; 董春旺; 石旭平; 李文金; 童忠飞
Original assignee: Jiangxi Sericulture Tea Research Institute (jiangxi Economic Crop Research Institute)
Current assignee: Jiangxi Sericulture Tea Research Institute (jiangxi Economic Crop Research Institute)
Priority date: 2022-04-18
Filing date: 2022-04-18
Publication date: 2022-06-14

Abstract

The invention discloses a processing method of kumquat tea, which is characterized in that the top of a kumquat is opened, kumquat meat is hollowed, kumquat peel shells are reserved, and the kumquat peel shells are filled with black tea and shredded orange peel which are prepared by withering, rolling, fermenting with liquorice juice and drying, and then are baked until the peel is dry and hard. According to the invention, the kumquats and the active ingredients of the tea leaves are organically combined, and the liquorice juice is added to ferment the black tea, so that the medicinal effect of kumquat peel is fully utilized, meanwhile, the utilization rate of the fresh leaves of the summer and autumn tea is improved, the bitter taste of the summer and autumn tea is reduced, and the taste of the traditional kumquat tea is improved; the prepared kumquat tea has the characteristics of convenience in drinking, good air permeability and difficulty in tea leakage during brewing, has kumquat fragrance, mellow tea fragrance and sweet and moist taste, and has the health-care effects of black tea and liquorice.

Description

Processing method of cumquat tea

Technical Field

The invention belongs to the technical field of tea making, and particularly relates to a processing method of cumquat tea.

Background

Kumquat (Fortunella margarita swing), also called kumquat, is a plant in the genus of kumquat of Rutaceae, has certain effects on maintaining cardiovascular function, preventing diseases such as angiosclerosis and hypertension, improving chest distress and depression, cough due to wind-cold evil, and preventing asthma and bronchitis. The kumquat contains vitamin P, is an important nutrient for maintaining the health of blood vessels, can strengthen the elasticity of micro blood vessels, and can be used as an auxiliary nursing food for hypertension, angiosclerosis and heart diseases. 80% of vitamin C of kumquat exists on orange peel, and has certain effects of detoxifying liver, nourishing eyes, protecting eyes and improving immune system.

Tea is one of three beverages with the largest consumption in the world and is a famous health drink in China. The tea contains various bioactive components such as tea polyphenol, tea pigment, tea polysaccharide, alkaloid, amino acid, trace elements and the like, and has nutritive value and health efficacy on human bodies. Wherein catechin is the most typical representative of tea polyphenol, and has antioxidant, antibacterial and antiinflammatory effects. Meanwhile, the catechin can promote the absorption and accumulation of the vitamin C in the human body and improve the utilization rate of the vitamin C in the human body. The collectable amount of the fresh summer and autumn tea leaves accounts for more than 60% of the total annual output, but the polyphenol content of the fresh summer and autumn tea leaves is high, the processed tea leaves are obvious in bitter taste and poor in quality, the economic benefit of the summer and autumn tea market is not high, most of the fresh summer and autumn tea leaves are abandoned, and the great waste of tea resources is caused.

The traditional kumquat tea is usually drunk by cutting and soaking fresh kumquats in water or tea, the method directly adopts a soaking mode to dissolve nutrient components in the kumquats in the water or the tea through juice, the kumquat tea obtained by the mode has single taste, meanwhile, the effect in kumquat peel can not be fully exerted, the mixing effect of the kumquats and the tea is not good, the pulp of the kumquats is slightly sour, the taste of the tea soup is influenced, and the taste is not ideal. In addition, fresh cumquats are difficult to preserve and have short shelf life.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a processing method of cumquat tea, which specifically adopts the following technical scheme:

a kumquat tea is prepared by opening the top of kumquat, hollowing out kumquat meat, keeping kumquat peel shell, filling the kumquat peel shell with withered black tea and shredded orange peel, twisting, fermenting with Sucus Glycyrrhizae, and drying, and baking until the surface is dry and hard.

The specific manufacturing process comprises the following steps:

(1) opening the top of the kumquat: cutting the top of the kumquat without cutting to keep the shape of the top cover;

(2) removing the pulp: hollowing out kumquat meat and reserving kumquat peel shells;

(3) making black tea: taking fresh summer and autumn tea leaves as a black tea raw material, spreading for cooling, withering until the water content is 35-50%, rolling for 50min at constant temperature for the first time, adding a proper amount of licorice juice at the temperature of 32-40 ℃, fermenting for 2-3.5h at constant temperature, baking at the temperature of 80-90 ℃ until the water content is 20-30%, cooling to 30 ℃, rolling for 25min at constant temperature for the second time, and finally baking until the water content is 4-5% to obtain black tea;

(4) preparing orange peel shreds: cutting fresh kumquat peel into orange peel shreds, and drying until the water content is 45-60%;

(5) filling kumquats: blending and mixing the black tea prepared in the step (3) and the orange peel shreds prepared in the step (4) and filling the mixture into the kumquat shell;

(6) closing the cover and baking: and (5) embedding the top cover of the kumquat filled in the step (5) into the opening at the top part, and baking until the surface is dry and hard.

Preferably, 7-8 ripe kumquats with uniform and beautiful appearance and no damage are selected before the step (1), and the selected kumquats are cleaned and dried for later use.

Preferably, in step (1), a cut is made at one fourth to one fifth of the top of the kumquats.

Preferably, the temperature of the first constant-temperature rolling, the constant-temperature fermentation and the second constant-temperature rolling in the step (3) is the same, and is preferably 35 ℃.

Preferably, the weight ratio of the black tea raw material to the licorice juice in the step (3) is 1:2-4, preferably 1: 3.

Preferably, the fermentation in step (3) is performed under a sealed environment at constant temperature.

The invention has the beneficial effects that: the kumquat and the active ingredients of the tea are organically combined, and the liquorice juice is added to ferment the black tea, so that the medicinal effect of kumquat peel is fully utilized, meanwhile, the utilization rate of the fresh leaves of the summer and autumn tea is improved, the bitter taste of the summer and autumn tea is reduced, and the taste of the traditional kumquat tea is improved; the prepared kumquat tea has the characteristics of convenience in drinking, good air permeability and difficulty in tea leakage during brewing, has kumquat fragrance, mellow tea fragrance and sweet and moist taste, and has the health-care effects of black tea and liquorice.

Drawings

FIG. 1 illustrates the present invention with the pulp removed from the kumquat shell;

FIG. 2 shows the kumquat threads prepared according to the present invention;

FIG. 3 shows the process of filling black tea according to the invention;

FIG. 4 illustrates a baking process according to the present invention;

fig. 5 shows a baked product prepared by the present invention.

Detailed Description

The concept and technical effects of the present invention will be clearly and completely described in the following embodiments to fully understand the objects, aspects and effects of the present invention. It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict.

Example 1

(1) 7 mature cumquats with uniform appearance, beautiful appearance and no damage are selected.

(2) And cleaning the selected kumquats, and airing for later use.

(3) Cutting the top quarter of the kumquat without cutting to keep the shape of the top cover;

(4) hollowing out the kumquat meat by using a spoon, and reserving the shells of the kumquat peel;

(5) taking fresh summer and autumn tea leaves as a black tea raw material, spreading for cooling, withering until the moisture content is 35%, rolling for 50min at the constant temperature of 35 ℃, adding liquorice juice for constant-temperature fermentation for 2h at the constant temperature of 35 ℃ in a sealed environment, wherein the weight ratio of the black tea raw material to the liquorice juice is 1:2, baking at the temperature of 80 ℃ until the moisture content is 20%, cooling to 30 ℃, then rolling for 25min at the constant temperature of 35 ℃ for the second time, and finally baking until the moisture content is 4% to obtain black tea;

(6) taking fresh kumquat peel, cutting into orange peel shreds by using scissors, and drying until the water content is 45%;

(7) blending black tea and shredded orange peel, and filling the mixture into the kumquat shell;

(8) and (4) embedding the top cover of the kumquat into the opening at the top part, and baking until the epidermis is dry and hard.

Example 2

(1) 8 mature cumquats with uniform and beautiful appearance and no damage are selected.

(2) And cleaning the selected kumquats, and airing for later use.

(3) Cutting at one fifth part of the top of the kumquats without cutting, and keeping the shape of the top cover;

(5) taking fresh summer and autumn tea leaves as a black tea raw material, spreading for cooling, withering until the moisture content is 50%, rolling for 50min at a constant temperature of 32 ℃, adding liquorice juice for constant temperature fermentation for 3.5h at a temperature of 32 ℃ in a sealed environment, wherein the weight ratio of the black tea raw material to the liquorice juice is 1:4, baking at a temperature of 90 ℃ until the moisture content is 30%, cooling to 30 ℃, then rolling for 25min at a constant temperature of 32 ℃ for a second time, and finally baking until the moisture content is 5% to obtain black tea;

(6) taking fresh kumquat peel, cutting into orange peel shreds by using scissors, and drying until the water content is 60%;

(7) mixing black tea and shredded tangerine peel, and filling the mixture into kumquat shells;

(8) and (4) embedding the top cover of the kumquat into the opening at the top part, and baking until the surface is dry and hard.

Example 3

(2) And cleaning the selected kumquats, and airing for later use.

(3) Cutting a fifth part of the top of the kumquat without cutting to keep the shape of the top cover;

(5) taking fresh summer and autumn tea leaves as a black tea raw material, spreading for cooling, withering until the water content is 40%, rolling for 50min at the constant temperature of 40 ℃, adding liquorice juice for constant-temperature fermentation for 3.5h at the constant temperature of 40 ℃ in a sealed environment, wherein the weight ratio of the black tea raw material to the liquorice juice is 1:3, baking at the temperature of 90 ℃ until the water content is 25%, cooling to 30 ℃, then rolling for 25min at the constant temperature of 40 ℃ for two times, and finally baking until the water content is 5% to obtain black tea;

(6) taking fresh kumquat peel, cutting into orange peel shreds by using scissors, and drying until the water content is 50%;

Comparative example 1

(2) And cleaning the selected kumquats, and airing for later use.

(4) digging out the kumquat meat by using a spoon, and keeping the shells of the kumquat peels;

(5) taking fresh summer and autumn tea leaves as a black tea raw material, spreading for cooling, withering until the moisture content is 35%, rolling for 50min at a constant temperature of 35 ℃, fermenting for 2h at a constant temperature of 35 ℃ in a sealed environment, wherein the weight ratio of the black tea raw material to the liquorice juice is 1:2, baking at a temperature of 80 ℃ until the moisture content is 20%, cooling to 30 ℃, rolling for 25min at a constant temperature of 35 ℃ for a second time, and finally baking until the moisture content is 4% to obtain black tea;

Comparative example 2

(2) And cleaning the selected kumquats, and airing for later use.

(5) taking fresh summer and autumn tea leaves as a black tea raw material, spreading for cooling, withering until the moisture content is 50%, rolling for 50min at the constant temperature of 35 ℃, adding liquorice juice for constant-temperature fermentation for 3.5h at the temperature of 32 ℃ in a sealed environment, wherein the weight ratio of the black tea raw material to the liquorice juice is 1:4, baking at the temperature of 90 ℃ until the moisture content is 30%, cooling to 30 ℃, then rolling for 25min at the constant temperature of 35 ℃ for two times, and finally baking until the moisture content is 5% to obtain black tea;

The main results of drinking the conventional kumquat tea and the kumquat teas prepared in the examples and comparative examples, tasting the taste thereof, and observing the shelf life thereof are shown in table 1.

TABLE 1 infusion taste and shelf life of kumquat tea prepared by the present invention

	Taste of the product	Shelf life
			Traditional cumquat tea	Slightly sour, bitter and astringent taste, kumquat flavor	Short term preservation
Example 1	Mellow, no bitter and astringent taste, and cumquat fragrance	Long term storage
			Example 2	Mellow, no bitter and astringent taste, and cumquat fragrance	Long term storage
Example 3	Mellow, no bitter and astringent taste, and cumquat fragrance	Long term storage
			Comparative example 1	Slightly sour, slightly bitter and astringent, with cumquat fragrance	Long term storage
Comparative example 2	Slightly sour, slightly bitter and astringent, and fragrant	Long term storage

While the present invention has been described in considerable detail and with particular reference to a few illustrative embodiments thereof, it is not intended to be limited to any such details or embodiments or any particular embodiments, but it is to be construed as effectively covering the intended scope of the invention by providing a broad, potential interpretation of such claims in view of the prior art with reference to the appended claims. Furthermore, the foregoing describes the invention in terms of embodiments foreseen by the inventor for which an enabling description was available, notwithstanding that insubstantial modifications of the invention, not presently foreseen, may nonetheless represent equivalent modifications thereto.

Claims

1. A method for processing kumquat tea is characterized in that kumquat is opened at the top, kumquat meat is hollowed, kumquat peel shells are reserved, and the kumquat peel shells are filled with black tea and shredded orange peel which are prepared by withering, rolling, fermenting with liquorice juice and drying, and then are baked until the surface is dry and hard.

2. The processing method of kumquat tea according to claim 1, wherein the specific preparation process comprises the following steps:

(3) preparing black tea: taking fresh summer and autumn tea leaves as a black tea raw material, spreading for cooling, withering until the water content is 35-50%, rolling for 50min at constant temperature for the first time, adding a proper amount of liquorice juice at the temperature of 32-40 ℃, fermenting for 2-3.5h at constant temperature, baking at the temperature of 80-90 ℃ until the water content is 20-30%, cooling to 30 ℃, rolling for 25min at constant temperature for the second time, and finally baking until the water content is 4-5% to obtain black tea;

3. The processing method of cumquat tea as claimed in claim 2, wherein 7-8 ripe cumquats with uniform appearance, beautiful appearance and no damage are selected before step (1), and the selected cumquats are cleaned and dried for later use.

4. The method as claimed in claim 2, wherein the cut is made at one fourth to one fifth of the top of kumquat in step (1).

5. The processing method of cumquat tea as claimed in claim 2, wherein the temperature of the first constant-temperature rolling, the constant-temperature fermentation and the second constant-temperature rolling in the step (3) is the same.

6. The processing method of kumquat tea according to claim 5, wherein the temperature of the first constant-temperature rolling, the constant-temperature fermentation and the second constant-temperature rolling in the step (3) is 35 ℃.

7. The processing method of kumquat tea according to claim 2, wherein the weight ratio of the black tea raw material to the licorice juice in step (3) is 1: 2-4.

8. The processing method of kumquat tea according to claim 7, wherein the weight ratio of the black tea raw material to the licorice juice in step (3) is 1: 3.

9. The processing method of cumquat tea as claimed in claim 2, wherein the cumquat tea is fermented in step (3) under a constant temperature in a sealed environment.