CN100484410C - Process for preparing vanilla-bitter gourd tea - Google Patents

Process for preparing vanilla-bitter gourd tea Download PDF

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Publication number
CN100484410C
CN100484410C CNB2006101705471A CN200610170547A CN100484410C CN 100484410 C CN100484410 C CN 100484410C CN B2006101705471 A CNB2006101705471 A CN B2006101705471A CN 200610170547 A CN200610170547 A CN 200610170547A CN 100484410 C CN100484410 C CN 100484410C
Authority
CN
China
Prior art keywords
vanilla
balsam pear
slice
bitter gourd
tea
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
CNB2006101705471A
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Chinese (zh)
Other versions
CN1973654A (en
Inventor
王庆煌
朱红英
卢少芳
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Sciences
Original Assignee
Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Sciences
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Sciences filed Critical Spice and Beverage Research Institute of Chinese Academy of Tropical Agricultural Sciences
Priority to CNB2006101705471A priority Critical patent/CN100484410C/en
Publication of CN1973654A publication Critical patent/CN1973654A/en
Application granted granted Critical
Publication of CN100484410C publication Critical patent/CN100484410C/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
    • Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

Abstract

The present invention relates to vanilla-bitter gourd tea and its preparation process. The preparation process includes the following steps: 1. preparing material through washing fresh bitter gourd and slicing; 2. drying the bitter gourd slice to water content of 5-7 %; 3. mixing dried bitter gourd slice and vanilla tincture in 0.5-1.5 % of bitter gourd slice weight; 4. sealing the mixture for 5-10 days to scent; and 5. stoving the scented vanilla-bitter gourd slice at 40-50 deg.c for 1-1.5 hr to obtain the vanilla-bitter gourd tea. The vanilla-bitter gourd tea has unique taste of first slight bitter and then slight sweet, capacity of replenishing vitamins and minerals, and health functions of preventing and treating dysentery and heat stroke, antagonizing tumor, preventing and treating diabetes.

Description

The manufacture craft of vanilla balsam pear tea
Technical field
The present invention relates to a kind of manufacture craft of health beverages, particularly a kind of manufacture craft of vanilla balsam pear tea.
Background technology
Balsam pear because of hardship is gained the name, also is balsam pear, contains abundant vitamin C and iron, also contains active ingredients such as protein, carbohydrate, fat, calcium, phosphorus, provitamin A, Cobastab and pectin, Charantin and several amino acids.Have heat heat-clearing clearly, make eye bright, detoxifcation, function such as hypoglycemic and anticancer, therefore, making tea with balsam pear has health-care efficacy preferably, but because the balsam pear taste is bitter, the mouthfeel of directly making tea is bad, can not be accepted by most of people, in addition, the unsuitable long-term storage of fresh balsam pear, carry also inconvenience, how can promptly guarantee the health properties of balsam pear, it is bad to solve mouthfeel again, the problem that inconvenience is deposited and carried is to be drink problem to be solved at present with the balsam pear.
Summary of the invention
The present invention has overcome above-mentioned shortcoming, provides that a kind of fragrance is pure, mouthfeel is unique, has the manufacture craft of the vanilla balsam pear tea of better health care.
The present invention solves the technical scheme that its technical problem takes: a kind of manufacture craft of vanilla balsam pear tea, and it comprises the steps to make: a, get the raw materials ready: select fresh balsam pear, clean and cut into slices; B, drying: the balsam pear slice that cuts is dried to water content 5%-7%; C, allotment: the weight according to vanilla tincture agent is the ratio of the 0.5%-1.5% of balsam pear slice weight, and the balsam pear slice that drying is good evenly mixes with vanilla tincture agent; D, basement system: the vanilla balsam pear slice sealing that mixes was deposited 5-10 days; E, oven dry: vanilla balsam pear slice that basement is made toasted 1-1.5 hour in 40-50 degree centigrade scope.
The manufacture craft of described vanilla balsam pear tea, the thickness of balsam pear slice is the 2-4 millimeter in step a.
The manufacture craft of described vanilla balsam pear tea is divided into two stages in the dry run of step 2 and carries out, and dry 3-5 minute of first stage to balsam pear slice water content reaches 40%-50%, and second dry 2-4 minute of stage to balsam pear slice water content is 5%-7%.
The manufacture craft of described vanilla balsam pear tea, the refraction index n of described vanilla tincture agent in the time of 20 degrees centigrade 20Requirement is more than or equal to 1.3500.
Beneficial effect of the present invention: in the present invention, with fresh balsam pear process section, dry, reduce its water content, then balsam pear slice and vanilla tincture agent are evenly mixed back basement system, make the fragrance of vanilla infiltrate through balsam pear slice, changed the taste of the simple sweetness and bitterness of balsam pear slice through basement system, little hardship is then little sweet earlier to make the mouthfeel inlet, unique flavor; And because vanilla has cardiac stimulant, mends brain, is good for the stomach, the wind dispelling effect, and have and get rid of the effect block, reduce body fluid viscosity, diuresis, to stimulate the menstrual flow, mutually combining of vanilla tincture agent and balsam pear, strengthened health-care effect, this vanilla balsam pear tea of long-term drinking not only can be replenished multivitamin, mineral matter, and can prevent and treat dysentery, separate heatstroke heating, antitumor, prevent and treat diabetes.In addition, this vanilla balsam pear tea is drunk conveniently, is easy to carry.
The specific embodiment
Embodiment
Make the vanilla balsam pear tea:
1, gets the raw materials ready: select fresh, anosis worm, do not have balsam pear rotten, ripe appropriateness, clean,, be processed into the thin slice of 2-4 millimeter with the stainless steel slicer the balsam pear of cleaning with clear water.Select the blue tincture of natural herb, its refraction index (20 ℃) n 20Requirement is more than or equal to 1.3500.
2, drying: adopt the microwave de-enzyming drying machine to carry out drying to the balsam pear slice that cuts, carry out in two stages, dry 3-5 minute of phase I to balsam pear water content reaches 40%-50%, and dry 2-4 minute of second stage to balsam pear water content is 5%-7%.
3, allotment: the weight according to vanilla tincture agent is the ratio of the 0.5%-1.5% of balsam pear slice weight, carries out in the environment of cleaning, drying, and vanilla tincture agent and balsam pear slice are mixed.
4, basement system: the balsam pear slice after mixing is packed with the special plastic bag, places the sealing of Aluminum Drum or Galvanized Iron Drum to deposit 5-10 days, and storage environment requires cleaning, drying, free from extraneous odour.
5, oven dry: the vanilla balsam pear slice that basement makes is further dry in baking oven, and bake out temperature is 40-50 degree centigrade, and drying time is 1-1.5 hour.Prevent that the too high generation of finished product water content is rotten, influence the shelf-life.

Claims (4)

1. the manufacture craft of a vanilla balsam pear tea, it is characterized in that: it comprises the steps to make: a, get the raw materials ready: select fresh balsam pear to clean, and cut into slices; B, drying: the balsam pear slice that cuts is dried to water content 5%-7%; C, allotment: the weight according to vanilla tincture agent is the ratio of the 0.5%-1.5% of balsam pear slice weight, and the balsam pear slice that drying is good evenly mixes with vanilla tincture agent; D, basement system: the vanilla balsam pear slice sealing that mixes was deposited 5-10 days; E, oven dry: vanilla balsam pear slice that basement is made toasted 1-1.5 hour in 40-50 degree centigrade scope.
2. the manufacture craft of vanilla balsam pear tea according to claim 1 is characterized in that: the thickness of balsam pear slice is the 2-4 millimeter in step a.
3. the manufacture craft of vanilla balsam pear tea according to claim 1, it is characterized in that: be divided into two stages in the dry run of step b and carry out, dry 3-5 minute of first stage to balsam pear water content reaches 40-50%, and second dry 2-4 minute of stage to balsam pear water content is 5%-7%.
4. the manufacture craft of vanilla balsam pear tea according to claim 1 is characterized in that: the refraction index n of described vanilla tincture agent in the time of 20 degrees centigrade 20Requirement is more than or equal to 1.3500.
CNB2006101705471A 2006-12-26 2006-12-26 Process for preparing vanilla-bitter gourd tea Expired - Fee Related CN100484410C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB2006101705471A CN100484410C (en) 2006-12-26 2006-12-26 Process for preparing vanilla-bitter gourd tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB2006101705471A CN100484410C (en) 2006-12-26 2006-12-26 Process for preparing vanilla-bitter gourd tea

Publications (2)

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CN1973654A CN1973654A (en) 2007-06-06
CN100484410C true CN100484410C (en) 2009-05-06

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106070906A (en) * 2016-08-05 2016-11-09 湖北友花窨茶花艺科技有限公司 A kind of processing method of Mel balsam pear tea

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101288480B (en) * 2008-05-13 2011-04-20 中国热带农业科学院香料饮料研究所 Production method of dried vanilla areca
CN106035895A (en) * 2016-07-29 2016-10-26 金塔县金瓜种植专业合作社 Bitter gourd and red date tea powder and preparation method for same

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1088742A (en) * 1993-01-01 1994-07-06 朱利朝 Hypoglycemic tea preparation
CN1110100A (en) * 1994-04-04 1995-10-18 有限会社水耕八重岳 Method for producing balsam pear tea
CN1269150A (en) * 1999-04-02 2000-10-11 孙克华 Balsam pear tea and its production process

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1088742A (en) * 1993-01-01 1994-07-06 朱利朝 Hypoglycemic tea preparation
CN1110100A (en) * 1994-04-04 1995-10-18 有限会社水耕八重岳 Method for producing balsam pear tea
CN1269150A (en) * 1999-04-02 2000-10-11 孙克华 Balsam pear tea and its production process

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106070906A (en) * 2016-08-05 2016-11-09 湖北友花窨茶花艺科技有限公司 A kind of processing method of Mel balsam pear tea

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