CN101822306A - Tea preserved fruit and preparation method thereof - Google Patents

Tea preserved fruit and preparation method thereof Download PDF

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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
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China
Prior art keywords
fruit
tea
preserved fruit
xylitol
solution
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CN 201010164792
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Chinese (zh)
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CN101822306B (en
Inventor
焦家良
陈光辉
宋普球
吴静
李岚
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云南龙润茶业集团有限公司
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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

A kind of tea preserved fruit and preparation method thereof

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.
CN2010101647928A 2010-05-07 2010-05-07 Tea preserved fruit and preparation method thereof CN101822306B (en)

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Cited By (14)

* Cited by examiner, † Cited by third party
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

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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
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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

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Cited By (18)

* Cited by examiner, † Cited by third party
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
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
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
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
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
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

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