CN101822306A - Tea preserved fruit and preparation method thereof - Google Patents
Tea preserved fruit and preparation method thereof Download PDFInfo
- Publication number
- CN101822306A CN101822306A CN 201010164792 CN201010164792A CN101822306A CN 101822306 A CN101822306 A CN 101822306A CN 201010164792 CN201010164792 CN 201010164792 CN 201010164792 A CN201010164792 A CN 201010164792A CN 101822306 A CN101822306 A CN 101822306A
- Authority
- CN
- China
- Prior art keywords
- fruit
- tea
- preserved fruit
- solution
- honey
- 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.)
- Granted
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000012907 honey Nutrition 0.000 claims abstract description 24
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 21
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000811 xylitol Substances 0.000 claims abstract description 21
- 235000010447 xylitol Nutrition 0.000 claims abstract description 21
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 21
- 229960002675 xylitol Drugs 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims description 37
- 244000062793 Sorghum vulgare Species 0.000 claims description 20
- 235000019713 millet Nutrition 0.000 claims description 20
- 238000009923 sugaring Methods 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 9
- 238000001802 infusion Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 11
- 235000014347 soups Nutrition 0.000 abstract 3
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 2
- 229940107187 fructooligosaccharide Drugs 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 235000011869 dried fruits Nutrition 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 29
- 240000007817 Olea europaea Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000009569 green tea Nutrition 0.000 description 5
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 4
- 244000132436 Myrica rubra Species 0.000 description 4
- 235000020339 pu-erh tea Nutrition 0.000 description 4
- 101100174180 Caenorhabditis elegans fos-1 gene Proteins 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 240000000425 Chaenomeles speciosa Species 0.000 description 3
- 235000005078 Chaenomeles speciosa Nutrition 0.000 description 3
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 3
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 3
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000006432 Carica papaya Species 0.000 description 2
- 235000009467 Carica papaya Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 235000010358 acesulfame potassium Nutrition 0.000 description 2
- 229960004998 acesulfame potassium Drugs 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 238000001467 acupuncture Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 230000007797 corrosion Effects 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 229940085605 saccharin sodium Drugs 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000020334 white tea Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010054196 Affect lability Diseases 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 244000182691 Echinochloa frumentacea Species 0.000 description 1
- 235000008247 Echinochloa frumentacea Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 240000002547 Rosa roxburghii Species 0.000 description 1
- 235000000640 Rosa roxburghii Nutrition 0.000 description 1
- 241001145025 Saussurea involucrata Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229920006008 lipopolysaccharide Polymers 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 235000020338 yellow tea Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses tea preserved fruit and a preparation method thereof. The tea preserved fruit is prepared from the following raw materials in part by weight: 1 to 10 parts of tea soup, 0.1 to 10 parts of fresh fruit, 0.1 to 10 parts of xylitol, 0.1 to 3 parts of fructooligosaccharide, 0.1 to 5 parts of honey and 0.1 to 1 part of salt. The preparation method comprises the following steps of: crudely smashing a tea raw material and soaking the material in boiled water to prepare the tea soup (the weight ratio of the tea to water is 1:2-10); adding the xylitol, the fructooligosaccharide and the honey into the tea soup and fully dissolving the mixture to prepare sugar soaked solution for later use; cleaning the fresh fruit; blanching the cleaned fruit; salting the blanched fruit; soaking the salted fruit in VC solution and putting the soaked fruit into the sugar soaked solution; soaking the soaked fruit in the sugar soaked solution in vacuum; rinsing the sugar soaked fruit; drying the rinsed fruit at a low temperature; sterilizing the dried fruit; and packaging the sterilized fruit in vacuum to prepare the tea preserved fruit. The tea preserved fruit combines tea flavor with fruit flavor, completely keeps effective ingredients, has nutrient health-care ingredients of the tea and the fresh fruit, improves the mouthfeel of the fresh fruit, overcomes the defect of high sugar content of conventional preserved fruit and has more scientific and reasonable raw material blending. The preparation method is simple and practical.
Description
Technical field
The present invention relates to a kind of tea preserved fruit and preparation method thereof, belong to food processing technology field.
Background technology
The composition of tealeaves is very complicated, through separate identifying to so far, and existing kind more than 500, organic compound has more than 450 more than the kind, mainly by C, H, elements such as N and O are formed, and inorganic mineral element reaches kind more than 40.Organic chemistry composition in the tealeaves mainly contains Tea Polyphenols class, vegetable soda, protein, amino acid, vitamin, pectin element, organic acid, lipopolysaccharides, carbohydrate, enzyme, pigment etc.Outside inorganic microelement deliming, magnesium, potassium, the phosphorus, selenium, zinc, manganese, molybdenum, iron, boron, cobalt, nickel, fluorine, cadmium etc. are arranged still.Different teas has shown different efficacy characteristicses because the ratio of contained nutritional labeling and effective component is different.Yunnan puer tea also has lipopenicillinase, fat-reducing, step-down, anti arteriosclerosis, anti-cancer, anticancer, nourishing the stomach, protects stomach, anti-inflammatory, sterilization, controls dysentery, the anti-ageing effect of waiting for a long time except having the function the same with other teas.Fruit is the main source of vitamin A and C in the meals lives, and most of fruit all is the food of useful health.Usually fruit all contains rich dietary fiber, vitamin, trace element, multiple essential amino acid and multiple organic acid, and nutritious, part fruit also has important medical value.Preserved fruit is to be prepared from fresh fruit, be a kind of can long preservation, have the food of peculiar flavour again, preserved fruit has become traditional pot foods that the people likes through long-term evolution to today.
It is that main sugared source makes that the tradition preserved fruit adopts granulated sugar, saccharin sodium, honey element, acesulfame potassium etc., sugar content is up to more than 60%, the white granulated sugar Excessive Intake can cause the whole body souring, All kinds of diseases and ailments break out easily, and frightening, emotional instability, tired, calcium loss, also can cause decayed tooth, or make us fat; The honey element excess intake can work the mischief to the liver and the nervous system of human body.To protect chromatic effect and use sulfurous acid or sulphite in order to reach, adding excessive meeting causes the content of sulfur dioxide in the preserved fruit excessive, if Excessive Intake is healthy with serious harm, main toxicity shows as gastrointestinal reaction, as feeling sick, vomitting, can influence calcium in addition and absorb, promote body calcium to lose, weaken function of immune system, increase the carcinogenesis of carcinogen.As a kind of very popular pot foods, but contain many healthy hidden danger, often just too much edible unconsciously, have a strong impact on healthy, under these circumstances, press for the original preserved fruit factory formula technology of change, develop wholesome preserved fruit food.
Summary of the invention
The purpose of this invention is to provide a kind of tea preserved fruit and preparation method thereof.At the healthy hidden danger of traditional preserved fruit, adopt new Recipe specially, effectively overcome the health threat that traditional preserved fruit brings.
The present invention adopts xylitol, FOS, honey to replace sweeteners commonly used such as granulated sugar, saccharin sodium, honey element, acesulfame potassium, forms by following weight portion proportioning: millet paste 1~10, fresh fruit 0.1~10, xylitol 0.1~10, FOS 0.1~3, honey 0.1~5, salt 0.1~1.Do not add harmful sulfurous acid or sulphite in the raw materials for production, thoroughly stop the sulfur dioxide residue problem, make full use of antioxidant contents such as Tea Polyphenols in the millet paste, Tea Pigment, play antibacterial corrosion-resistant effect.Described millet paste is with the tea of any one kind, as green tea, black tea, blue or green tea, yellow tea, white tea, black tea etc., in tea: the ratio infusion of water=1: 2~10 and getting.
Described fresh fruit can be any one fresh fruit such as Yunnan olive, acid Chinese quince, papaya, Chinese olive, apricot, red bayberry, green plum, plum, peach, persimmon, pear, Rosa roxburghii, cherry, pineapple, "Hami" melon, wax gourd, red date, apple, Smallantus sonchifolium, hawthorn, Ipomoea batatas, potato, pumpkin etc.
The preparation method of tea preserved fruit: will make millet paste (the ratio 1:2 of tealeaves and water~10) with the boiling water immersion after the tea raw material coarse crushing earlier, adding xylitol, FOS, honey fully dissolve and are mixed with the sugaring solution for standby, again fresh fruit is cleaned, blanching, salt marsh, VC solution put into sugaring solution vacuum infusing after soaking, be prepared from through rinsing, low temperature drying, sterilization, vacuum packaging again.
Tea preserved fruit tea of the present invention is fragrant to be merged with fruital, active ingredient keeps complete, have the nutritional health function of tea and fresh fruit concurrently, make full use of antioxidant contents such as Tea Polyphenols in the millet paste, Tea Pigment, play antibacterial corrosion-resistant effect, do not add harmful sulfurous acid or sulphite, do not have the healthy hidden danger of traditional preserved fruit.
The specific embodiment
Every part of unit of weight of embodiment 1:(is kilogram, and is as follows)
Pu'er tea is given birth to tea millet paste 10, Yunnan olive fruit 9, xylitol 5, FOS 1, honey 1, salt 0.8.To make millet paste (ratio of tealeaves and water 1: 6) with the boiling water immersion after the tea raw material coarse crushing earlier, adding xylitol, FOS, honey fully dissolve and are mixed with the sugaring solution for standby, again with Yunnan olive fruit sorting, clean, 90 degrees centigrade of boiling water blanchings 5 minutes, salt marsh 30 minutes, VC solution soaked after 30 minutes put into sugaring solution vacuum infusing 5 hours, was prepared from Pu'er tea olive preserved fruit through rinsing, low temperature drying, sterilization, vacuum packaging again.
Embodiment 2:
The ripe tea millet paste 1 of Pu'er tea, Yunnan olive fruit 0.8, xylitol 0.8, FOS 0.1, honey 0.1, salt 0.2.To make millet paste (ratio of tealeaves and water 1: 2) with the boiling water immersion after the tea raw material coarse crushing earlier, adding xylitol, FOS, honey fully dissolve and are mixed with the sugaring solution for standby, again with Yunnan olive fruit sorting, clean, 90 degrees centigrade of boiling water blanchings 5 minutes, salt marsh 30 minutes, VC solution soaked after 10 minutes put into sugaring solution vacuum infusing 5 hours, was prepared from Pu'er tea olive preserved fruit through rinsing, low temperature drying, sterilization, vacuum packaging again.
Embodiment 3:
Pilochun green tea millet paste 10, acid Chinese quince 6, xylitol 9, FOS 2, honey 1, salt 1.To make millet paste (ratio of tealeaves and water 1: 3) with the boiling water immersion after the tea raw material coarse crushing earlier, adding xylitol, FOS, honey fully dissolve and are mixed with the sugaring solution for standby, again with the acid Chinese quince sorting, clean, remove the peel, go seed, section, 90 degrees centigrade of boiling water blanchings 10 minutes, salt marsh 20 minutes, VC solution soaked after 10 minutes put into sugaring solution vacuum infusing 8 hours, was prepared from Pilochun (a green tea) pawpaw preserved fruit through shaping, low temperature drying, sterilization, vacuum packaging again.
Embodiment 4:
Yunnan black tea black tea infusion 5, red bayberry 4, xylitol 3, FOS 0.5, honey 1, salt 0.1.To make millet paste (ratio of tealeaves and water 1: 10) with the boiling water immersion after the tea raw material coarse crushing earlier, adding xylitol, FOS, honey fully dissolve and are mixed with the sugaring solution for standby, again with red bayberry sorting, clean, 90 degrees centigrade of boiling water blanchings 3 minutes, salt marsh 5 minutes, VC solution soaked after 10 minutes put into sugaring solution vacuum infusing 3 hours, was prepared from Yunnan black tea tea red bayberry preserved fruit through low temperature drying, sterilization, vacuum packaging again.
Embodiment 5:
The dark brownish green tea millet paste 10 of oolong, green plum 7, xylitol 6, FOS 1, honey 1, salt 0.9.To make millet paste (ratio of tealeaves and water 1: 4) with the boiling water immersion after the tea raw material coarse crushing earlier, adding xylitol, FOS, honey fully dissolve and are mixed with the sugaring solution for standby, again with plum sorting, clean, 90 degrees centigrade of boiling water blanchings 10 minutes, salt marsh 60 minutes, VC solution soaked after 5 minutes put into sugaring solution vacuum infusing 5 hours, was prepared from oolong tea green plum preserved fruit through rinsing, low temperature drying, sterilization, vacuum packaging again.
Embodiment 6:
Yellow young tea leaves millet paste 8, Smallantus sonchifolium 7, xylitol 3, FOS 1, honey 3, salt 0.5.To make millet paste (ratio of tealeaves and water 1: 10) with the boiling water immersion after the tea raw material coarse crushing earlier, adding xylitol, FOS, honey fully dissolve and are mixed with the sugaring solution for standby, again with the Smallantus sonchifolium sorting, clean, peeling, slitting, 90 degrees centigrade of boiling water blanchings 10 minutes, salt marsh 10 minutes, VC solution soaked after 5 minutes put into sugaring solution vacuum infusing 3 hours, was prepared from yellow young tea leaves saussurea involucrata preserved fruit through low temperature drying, sterilization, vacuum packaging again.
Embodiment 7:
The white millet paste 1 of acupuncture needle, haw berry 0.9, xylitol 0.8, FOS 0.2, honey 0.6, salt 0.2.To make millet paste (ratio of tealeaves and water 1: 2) with the boiling water immersion after the tea raw material coarse crushing earlier, adding xylitol, FOS, honey fully dissolve and are mixed with the sugaring solution for standby, again with haw berry sorting, clean, 90 degrees centigrade of boiling water blanchings 5 minutes, salt marsh 60 minutes, VC solution soaked after 10 minutes put into sugaring solution vacuum infusing 6 hours, was prepared from the white tea hill of acupuncture needle short, bristly hair or beard preserved fruit through rinsing, low temperature drying, sterilization, vacuum packaging again.
Claims (4)
1. a tea preserved fruit is characterized in that the weight portion proportioning of raw material is as follows: millet paste 1~10, fresh fruit 0.1~10, xylitol 0.1~10, FOS 0.1~3, honey 0.1~5, salt 0.1~1.
2. tea preserved fruit as claimed in claim 1 is characterized in that the tea of described millet paste with any one kind, in tea: the ratio infusion of water=1: 2~10 and getting.
3. tea preserved fruit as claimed in claim 1 is characterized in that described fresh fruit can be any one fresh fruit.
4. the preparation method of the described tea preserved fruit of claim 1, it is characterized in that to make millet paste with the boiling water immersion after the tea raw material coarse crushing earlier, adding xylitol, FOS, honey fully dissolve and are mixed with the sugaring solution for standby, again fresh fruit is cleaned, blanching, salt marsh, VC solution put into sugaring solution vacuum infusing after soaking, be prepared from through rinsing, low temperature drying, sterilization, vacuum packaging again.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2010101647928A CN101822306B (en) | 2010-05-07 | 2010-05-07 | Tea preserved fruit and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2010101647928A CN101822306B (en) | 2010-05-07 | 2010-05-07 | Tea preserved fruit and preparation method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN101822306A true CN101822306A (en) | 2010-09-08 |
CN101822306B CN101822306B (en) | 2012-04-18 |
Family
ID=42686646
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2010101647928A Expired - Fee Related CN101822306B (en) | 2010-05-07 | 2010-05-07 | Tea preserved fruit and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN101822306B (en) |
Cited By (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102018087A (en) * | 2010-11-01 | 2011-04-20 | 福建新味食品有限公司 | Tea preserved fruit processing method |
CN102106539A (en) * | 2011-01-25 | 2011-06-29 | 洛阳国颜食品科技有限公司 | Blood lipid reducing health-care food |
CN102178021A (en) * | 2011-04-06 | 2011-09-14 | 黑龙江省轻工科学研究院 | Making method of dried blueberry tea fruit |
CN102599321A (en) * | 2012-03-17 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Manufacturing method for crystallized fruit |
CN102613374A (en) * | 2012-03-15 | 2012-08-01 | 高忠明 | Preparation method of green bean cake with nourishing effect |
CN103027167A (en) * | 2012-12-27 | 2013-04-10 | 漳州科技职业学院 | Greengage sweetmeat containing black tea and production method of greengage sweetmeat |
CN103039684A (en) * | 2013-01-16 | 2013-04-17 | 广东珍奇味集团有限公司 | Cantonese-style preserved fruit with function of clearing and nourishing throat and preparation method of Cantonese-style preserved fruit |
CN103251004A (en) * | 2013-06-08 | 2013-08-21 | 普宁市梅乡食品有限公司 | Prune preserved fruit and preparation method thereof |
CN103416558A (en) * | 2013-08-09 | 2013-12-04 | 张晓葳 | Saussurea involucrata and roxburgh rose health-keeping tea |
CN103931860A (en) * | 2014-04-19 | 2014-07-23 | 漳州科技职业学院 | Green-tea-containing guava candied fruit and preparation method thereof |
CN104247853A (en) * | 2013-06-27 | 2014-12-31 | 南京乐呵呵庄园农业科技有限公司 | Preserved fruit and production method thereof |
CN105265736A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved snow lotuses |
CN105394309A (en) * | 2015-11-28 | 2016-03-16 | 南陵百绿汇农业科技有限公司 | Processing method of tea-fragrant preserved pumpkins |
CN106666036A (en) * | 2016-12-06 | 2017-05-17 | 钦州阜康农副食品有限公司 | Processing method of low-sugar preserved cantaloupe with green tea flavor |
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 |
CN108740259A (en) * | 2018-06-06 | 2018-11-06 | 中宝(福建)食品科技有限公司 | A kind of production method of stevioside and application |
CN108991215A (en) * | 2018-07-11 | 2018-12-14 | 广东泓睿科技有限公司 | A kind of Yunnan olive preserved fruit and preparation method thereof |
CN109805146A (en) * | 2018-12-17 | 2019-05-28 | 山东梵和生物科技有限公司 | A kind of preparation process of Novel apple preserved fruit |
CN109875003A (en) * | 2019-04-23 | 2019-06-14 | 黔南民族师范学院 | A kind of preparation process that tea perfume flavor Rosa roxburghii Tratt is dry |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108522773A (en) * | 2018-03-31 | 2018-09-14 | 广西秀美壮乡能源环保有限公司 | A kind of preparation method of passion fruit follicarpium dried meat |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1299611A (en) * | 1999-12-12 | 2001-06-20 | 袁弟顺 | Production process of preserved tea fruit |
CN101095448A (en) * | 2007-07-05 | 2008-01-02 | 天津市食品加工工程中心 | Method of preparing sulphur-free low-sugar type or low-sulphur low-sugar type candied fruits |
CN101181055A (en) * | 2007-12-14 | 2008-05-21 | 华南理工大学 | Method for preparing low sugar health care medlar preserved fruit |
CN101278696A (en) * | 2008-05-19 | 2008-10-08 | 山西大学 | Preserved fruits without sugar additives |
CN101637209A (en) * | 2009-08-23 | 2010-02-03 | 甘肃西域食品有限责任公司 | Red jujube preserved fruit |
-
2010
- 2010-05-07 CN CN2010101647928A patent/CN101822306B/en not_active Expired - Fee Related
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1299611A (en) * | 1999-12-12 | 2001-06-20 | 袁弟顺 | Production process of preserved tea fruit |
CN101095448A (en) * | 2007-07-05 | 2008-01-02 | 天津市食品加工工程中心 | Method of preparing sulphur-free low-sugar type or low-sulphur low-sugar type candied fruits |
CN101181055A (en) * | 2007-12-14 | 2008-05-21 | 华南理工大学 | Method for preparing low sugar health care medlar preserved fruit |
CN101278696A (en) * | 2008-05-19 | 2008-10-08 | 山西大学 | Preserved fruits without sugar additives |
CN101637209A (en) * | 2009-08-23 | 2010-02-03 | 甘肃西域食品有限责任公司 | Red jujube preserved fruit |
Non-Patent Citations (1)
Title |
---|
《才智》 20091231 林柯 低糖南瓜果脯的研制 54-55 1-4 , 第31期 2 * |
Cited By (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102018087A (en) * | 2010-11-01 | 2011-04-20 | 福建新味食品有限公司 | Tea preserved fruit processing method |
CN102018087B (en) * | 2010-11-01 | 2012-10-03 | 福建新味食品有限公司 | Tea preserved fruit processing method |
CN102106539B (en) * | 2011-01-25 | 2012-12-12 | 洛阳国颜食品科技有限公司 | Blood lipid reducing health-care food |
CN102106539A (en) * | 2011-01-25 | 2011-06-29 | 洛阳国颜食品科技有限公司 | Blood lipid reducing health-care food |
CN102178021A (en) * | 2011-04-06 | 2011-09-14 | 黑龙江省轻工科学研究院 | Making method of dried blueberry tea fruit |
CN102613374A (en) * | 2012-03-15 | 2012-08-01 | 高忠明 | Preparation method of green bean cake with nourishing effect |
CN102599321A (en) * | 2012-03-17 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Manufacturing method for crystallized fruit |
CN103027167A (en) * | 2012-12-27 | 2013-04-10 | 漳州科技职业学院 | Greengage sweetmeat containing black tea and production method of greengage sweetmeat |
CN103039684A (en) * | 2013-01-16 | 2013-04-17 | 广东珍奇味集团有限公司 | Cantonese-style preserved fruit with function of clearing and nourishing throat and preparation method of Cantonese-style preserved fruit |
CN103039684B (en) * | 2013-01-16 | 2014-05-14 | 广东珍奇味集团有限公司 | Cantonese-style preserved fruit with function of clearing and nourishing throat and preparation method of Cantonese-style preserved fruit |
CN103251004A (en) * | 2013-06-08 | 2013-08-21 | 普宁市梅乡食品有限公司 | Prune preserved fruit and preparation method thereof |
CN103251004B (en) * | 2013-06-08 | 2014-10-08 | 普宁市梅乡食品有限公司 | Prune preserved fruit and preparation method thereof |
CN104247853A (en) * | 2013-06-27 | 2014-12-31 | 南京乐呵呵庄园农业科技有限公司 | Preserved fruit and production method thereof |
CN103416558A (en) * | 2013-08-09 | 2013-12-04 | 张晓葳 | Saussurea involucrata and roxburgh rose health-keeping tea |
CN103931860A (en) * | 2014-04-19 | 2014-07-23 | 漳州科技职业学院 | Green-tea-containing guava candied fruit and preparation method thereof |
CN105265736A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved snow lotuses |
CN105394309A (en) * | 2015-11-28 | 2016-03-16 | 南陵百绿汇农业科技有限公司 | Processing method of tea-fragrant preserved pumpkins |
CN106666036A (en) * | 2016-12-06 | 2017-05-17 | 钦州阜康农副食品有限公司 | Processing method of low-sugar preserved cantaloupe with green tea flavor |
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 |
CN108740259A (en) * | 2018-06-06 | 2018-11-06 | 中宝(福建)食品科技有限公司 | A kind of production method of stevioside and application |
CN108991215A (en) * | 2018-07-11 | 2018-12-14 | 广东泓睿科技有限公司 | A kind of Yunnan olive preserved fruit and preparation method thereof |
CN109805146A (en) * | 2018-12-17 | 2019-05-28 | 山东梵和生物科技有限公司 | A kind of preparation process of Novel apple preserved fruit |
CN109875003A (en) * | 2019-04-23 | 2019-06-14 | 黔南民族师范学院 | A kind of preparation process that tea perfume flavor Rosa roxburghii Tratt is dry |
Also Published As
Publication number | Publication date |
---|---|
CN101822306B (en) | 2012-04-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101822306B (en) | Tea preserved fruit and preparation method thereof | |
CN102986982A (en) | Method for manufacturing honey citron tea | |
CN106983058B (en) | A kind of wild cherry certain kind of berries dietotherapy drink and preparation method thereof | |
KR101094133B1 (en) | Lotus Root Tea and Its Manufacturing Method | |
CN104824626A (en) | Beef-tomato sauce | |
KR20130077786A (en) | Making method of lotus root | |
CN103082272B (en) | Preparation method of acid-pickled needle mushroom with functions of clearing away heat and toxic materials | |
KR20170065452A (en) | Lotus tea beverage and manufacturing method thereof | |
CN105077070A (en) | Manufacturing method of purple yam chip | |
KR20150102279A (en) | Manufacturing method for cooked laver containing aronia berry and cooked laver manufactured thereby | |
CN105918983A (en) | Blueberry and rose flower low sugar compound jam | |
RU2536060C1 (en) | Sea-buckthorn nectar | |
CN106974145B (en) | Anti-radiation blueberry beverage and preparation method thereof | |
KR101327802B1 (en) | Fermented extract of eel and manufacturing process of the same | |
KR101491732B1 (en) | ripe persimmon ice cream Manufacturing methods using Composition of ice cream using ripe persimmon | |
CN107372932A (en) | A kind of dandelion fruits and vegetables tea composite health care beverage | |
KR20200113401A (en) | anufacturing method of aronia milk increased palatability and antioxidant activity, and the aronia milk obtained thereby | |
KR101541447B1 (en) | Preparation method of Sansuyou nabak kimchi | |
RU2496389C1 (en) | Vzvar production method | |
KR102224111B1 (en) | Nelumbinis Plumula made by five roasting and five resting and the method of manufacturing thereof | |
KR101310370B1 (en) | Kimchi condiment | |
KR101058792B1 (en) | Method for preparing colorless dried radish with aloe and dried malted radish prepared by the method | |
KR20100088521A (en) | Food prepared by using natural tea leaves | |
CN105029264A (en) | Fresh and scent type bamboo fungus okra and preparation method thereof | |
KR101851834B1 (en) | Dangmyen containing green tea and sweet potato leaf and the process of manufacture thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
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 |
Granted publication date: 20120418 |
|
CF01 | Termination of patent right due to non-payment of annual fee |