CN101341917B - Method of preparing edible burdock preserved fruit and edible burdock tea - Google Patents
Method of preparing edible burdock preserved fruit and edible burdock tea Download PDFInfo
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- CN101341917B CN101341917B CN2008101395012A CN200810139501A CN101341917B CN 101341917 B CN101341917 B CN 101341917B CN 2008101395012 A CN2008101395012 A CN 2008101395012A CN 200810139501 A CN200810139501 A CN 200810139501A CN 101341917 B CN101341917 B CN 101341917B
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Abstract
The invention is a preparation method of burdock preserved fruit and burdock tea. After burdock root is cut into slices, ultraviolet sterilization and disinfection-long-termed sunning-low-temperature aging-steam processing-micro-wave processing processes are adopted. For one year, 75 people eat the product (50 people eat by making tea and 25 people directly chew and eat as fruit), which proves the product of the invention has obvious effect in clearing the inner wall of the vessel and senile constipation.
Description
Technical field the present invention relates to a kind of preparation method of burdock food, the preparation method of particularly a kind of burdock preserved fruit and burdock tea.It is edible that manufactured goods can be cooked preserved fruit, also can wash by water and do tea-drinking usefulness.
Burdock can be processed into preserved fruit or tea in the background technology prior art.Such as publication number is the Chinese patent application of CN101095553, " a kind of processing technology of burdock preserved fruit " disclosed, the burdock that at first will clean section or stripping and slicing boils with clear water, then with the burdock behind the poach through repeatedly white sugar poach and white sugar water are pickled, white sugar fully is penetrated in the burdock to be gone, at last the burdock after pickled is put into the drying chamber oven dry, obtained the burdock preserved fruit.
Publication number is the Chinese patent application of CN1130986 for another example, a kind of " great burdock health care tea and manufacture craft thereof " disclosed, moisture 5% o'clock microwave baking is dried to little Huang with vinegar water logging bubble in-2～0 ℃ of down freezing back, is equipped with the fruit of Chinese wolfberry after the pulverizing, Great Burdock Achene is made great burdock health care tea.
Number be the mandate Chinese patent of CN1045245C such as Granted publication again, " a kind of production method of burdock tea " disclosed, the burdock of choosing through ageing, peeling, clean after, be cut into sheet, put into the oven baking, treat that the burdock sheet is white in the middle of becoming, when being the weak coffee look on every side, come out of the stove, cooling, packing promptly gets burdock tea finished product.
Existing burdock preserved fruit (burdock tea) preparation technology is more rough, and manufacturing cycle is too short.Because concerned process steps is provided with reasonable inadequately and the curing time is not enough, the nutritional labeling in the burdock can not fully be absorbed by human body, and mouthfeel is not good enough, causes the wasting of resources to a certain degree in the processing.
Summary of the invention technical problem to be solved by this invention is, the preparation method of a kind of burdock preserved fruit and burdock tea is provided, adopts the processing technology meet the burdock biological nature more, system the finished product mouthfeel better, nutritional labeling is easier to be absorbed by the body, in order to overcome the defective of prior art.
Technical scheme of the present invention is as follows:
A kind of preparation method of burdock tea is characterized in that: be prepared from the following order:
(1), radix bardanae cleans peeling;
(2), section: every thickness 1.5～2.5mm;
(3), ultraviolet radiation for sterilizing and disinfecting: adopt ultraviolet sterilizer, in the UV-C section, promptly wavelength was 200-280nm section sterilizing 15～30 minutes;
(4), airing: natural environment airing 30～40 days;
(5), ageing: 15～25 ℃ of following ageings 10～15 days, become pale yellowly to color, and fragranced is arranged;
(6), steam: steam with ordinary pan, water is opened the back and was steamed 20～30 minutes;
(7), microwave treatment: high fire changeed 3～5 minutes down in the micro-wave oven;
(8), be cooled to normal temperature naturally.
Wherein the natural environment airing in (4) step is preferably indoor airing, 20～32 ℃ of environment temperatures.
Wherein the ageing temperature in (5) step is preferably 15～16 ℃.
Good effect of the present invention is:
(1), radix bardanae increased the peeling operation after cleaning, and harmful components such as the chemical fertilizer on radix bardanae surface, agricultural chemicals are cut off, finished product is health more, and mouthfeel is better.
(2), adopt ultraviolet radiation for sterilizing and disinfecting-long-time airing-low temperature maturation-steam treatment-microwave treatment technology after the section successively, treatment process order wherein, the technological parameter of every step process all obtains through a large amount of experiments, for finished product have the good health care performance and eating mouth feel most important.
(3), through one-year age, 75 people eat (50 people make tea edible, and 25 people make preserved fruit and directly chew edible), prove product of the present invention for clearing up blood vessel, the atonic constipation effect is obvious.
The specific embodiment further specifies the present invention below in conjunction with embodiment.
Embodiment one
Be prepared from the following order:
(1), radix bardanae cleans peeling;
(2), section: about every thickness 2mm;
(3), ultraviolet radiation for sterilizing and disinfecting: adopt ultraviolet sterilizer, in the UV-C section, promptly wavelength was 220-240nm section sterilizing 20 minutes;
(4), airing: natural environment airing 30 days; Indoor airing, 20～32 ℃ of environment temperatures;
(5), ageing: 15 ℃ of following ageings 15 days, become pale yellowly to color, and fragranced is arranged;
(6), steam: steam with ordinary pan, water is opened the back and was steamed 25 minutes;
(7), microwave treatment: high fire changeed 4 minutes down in the micro-wave oven;
(8), be cooled to normal temperature naturally.
Embodiment two
Be prepared from the following order:
(1), radix bardanae cleans peeling;
(2), section: about every thickness 2mm;
(3), ultraviolet radiation for sterilizing and disinfecting: adopt ultraviolet sterilizer, in the UV-C section, promptly wavelength was 200-230nm section sterilizing 30 minutes;
(4), airing: natural environment airing 30 days;
(5), ageing: 25 ℃ of following ageings 10 days, become pale yellowly to color, and fragranced is arranged;
(6), steam: steam with ordinary pan, water is opened the back and was steamed 20 minutes;
(7), microwave treatment: high fire changeed 3 minutes down in the micro-wave oven;
(8), be cooled to normal temperature naturally.
(9), subpackage.
Embodiment three
Be prepared from the following order:
(1), radix bardanae cleans peeling;
(2), section: about every thickness 1.5mm;
(3), ultraviolet radiation for sterilizing and disinfecting: adopt ultraviolet sterilizer, in the UV-C section, promptly wavelength was 250-280nm section sterilizing 15 minutes;
(4), airing: natural environment airing 40 days;
(5), ageing: 20 ℃ of following ageings 13 days, become pale yellowly to color, and fragranced is arranged;
(6), steam: steam with ordinary pan, water is opened the back and was steamed 30 minutes;
(7), microwave treatment: high fire changeed 5 minutes down in the micro-wave oven;
(8), be cooled to normal temperature naturally.
(9), packing.
Claims (3)
1. the preparation method of a burdock tea is characterized in that: be prepared from the following order:
(1), radix bardanae cleans peeling;
(2), section: every thickness 1.5～2.5mm;
(3), ultraviolet radiation for sterilizing and disinfecting: adopt ultraviolet sterilizer, in the UV-C section, promptly wavelength was 200-280nm section sterilizing 15～30 minutes;
(4), airing: natural environment airing 30～40 days;
(5), ageing: 15～25 ℃ of following ageings 10～15 days, become pale yellowly to color, and fragranced is arranged;
(6), steam: steam with ordinary pan, water is opened the back and was steamed 20～30 minutes;
(7), microwave treatment: high fire changeed 3～5 minutes down in the micro-wave oven;
(8), be cooled to normal temperature naturally.
2. the preparation method of burdock tea as claimed in claim 1 is characterized in that: wherein the natural environment airing in (4) step refers to indoor airing, 20～32 ℃ of environment temperatures.
3. the preparation method of burdock tea as claimed in claim 1 or 2 is characterized in that: wherein the ageing temperature in (5) step is 15～16 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101395012A CN101341917B (en) | 2008-08-15 | 2008-08-15 | Method of preparing edible burdock preserved fruit and edible burdock tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101395012A CN101341917B (en) | 2008-08-15 | 2008-08-15 | Method of preparing edible burdock preserved fruit and edible burdock tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101341917A CN101341917A (en) | 2009-01-14 |
| CN101341917B true CN101341917B (en) | 2010-12-15 |
Family
ID=40244123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101395012A Expired - Fee Related CN101341917B (en) | 2008-08-15 | 2008-08-15 | Method of preparing edible burdock preserved fruit and edible burdock tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN101341917B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843287A (en) * | 2010-05-22 | 2010-09-29 | 徐州工业职业技术学院 | Burdock icecream and preparation method thereof |
| CN102687784A (en) * | 2012-06-14 | 2012-09-26 | 徐州天顺农副产品有限公司 | Preparation method of burdock tea |
| CN102726578A (en) * | 2012-07-16 | 2012-10-17 | 徐州旺达农副产品有限公司 | Burdock tea processing method |
| CN102813036B (en) * | 2012-08-28 | 2016-07-06 | 徐凯 | Polygonum multiflorum burdock tea slice |
| CN104171231A (en) * | 2013-09-24 | 2014-12-03 | 刘凤琪 | Processing method for candied burdock |
| CN105029268A (en) * | 2015-07-10 | 2015-11-11 | 钱慧超 | Steamed arctium lappa and making method thereof |
| CN105265737A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved sour and sweet burdock |
| CN108013194A (en) * | 2017-12-26 | 2018-05-11 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of production method of pearl Lee fruit tea |
-
2008
- 2008-08-15 CN CN2008101395012A patent/CN101341917B/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN101341917A (en) | 2009-01-14 |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20101215 Termination date: 20170815 |