CN102007992B - Sugar-candy camellia tea and processing method thereof - Google Patents
Sugar-candy camellia tea and processing method thereof Download PDFInfo
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- CN102007992B CN102007992B CN2010106104078A CN201010610407A CN102007992B CN 102007992 B CN102007992 B CN 102007992B CN 2010106104078 A CN2010106104078 A CN 2010106104078A CN 201010610407 A CN201010610407 A CN 201010610407A CN 102007992 B CN102007992 B CN 102007992B
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Abstract
The invention discloses sugar-candy camellia tea and a processing method thereof, wherein the method comprises the following steps: firstly, through a vacuum impregnation method, quickly infiltrating an external solution into the structures of plant tissues by using the vacuum negative pressure; then carrying out vacuum freeze-drying on the obtained products and freezing the aquiferous camellias in a vacuum environment; and providing certain heat for the aquiferous camellias so as to directly sublimate and remove the ices in the camellia materials, thereby removing the moistures in the camellia materials so as to obtain the dry products of the sugar-candy camellia tea. The sugar-candy camellia tea and the processing method provided by the invention have the advantages that picked camellias are processed into the sugar-candy camellia tea, which is beneficial for the yield increase of tea in the coming year, opens up a new channel for the tea farmers for getting rich, and provides a novel sugar-candy camellia tea product for the market; and chemical additives are not required to be added in the process of processing the camellia tea prepared through using the techniques of vacuum impregnation and freeze-drying, the processing time is short and the product quality is high, and the processed product has the faint scent of tea and the sweet of flower and keeps the original nutritional ingredients of the camellias, therefore, the processed sugar-candy camellia tea is a new tea product which is good in color, aroma, taste and shape.
Description
Technical field
The present invention relates to a kind of processing of tea, particularly utilize camellia to process a kind of method of rock sugar camellia tea, belong to food processing technology field.
Background technology
Camellia is the flower of plant of theaceae tea, and it contains rich in protein, fat, amino acid, starch and mineral matter, and scalable is neural, enhances metabolism, and improves body immunity, plays the effect of beauty treatment skin moisten.It is about 84% that camellia contains moisture, and dry is 16%.Dry comprises multiple nutritional components, and a large amount of protein are wherein arranged, and Tea Polyphenols, also has vitamin, mineral matter at carbohydrate, caffeine, amino acid.
The rock sugar flavor is sweet, and property is flat, and the effect of tonifying middle-Jiao and Qi and stomach ease constipation is arranged.The rock sugar quality is pure, and is not perishable, except that can do candy edible, also can be used for the gourmet food sweetener.Rock sugar is that white granulated sugar is dissolved into liquid, and process boils, decontamination, and transpiring moisture its spontaneous nucleation under the condition about 40 ℃ is formed, but also freezing and crystallizing forms then.
Japan just has the edible of camellia in ancient times, and so far, the Shimane County, Japan is still keeping a kind of colored method of having tea, exactly with air-dry camellia with after green tea boils into millet paste, pour into and drink after playing bubble in the teacup.Camellia is very suitable for making tea, and the soup coloured gold is yellow, and fragrance is graceful, and taste is tasty and refreshing.
The tea tree opening of trying to be the first of annual time of the year when autumn changes into winter; Except that part is spent the seed of reserving seed for planting; Pluck the output that flower can reduce the consumption increase tealeaves in the coming year of nutrient, but camellia is never paid attention to utilization by people, camellia is the elite place of tea tree; It not only contains the composition in the tealeaves, also contains pollen and polysaccharose substance.
Summary of the invention
The present invention provides a kind of novel rock sugar camellia tea and processing method; At first adopting vacuum infusion techniques to utilize negative pressure of vacuum apace external solution to be penetrated in the structure of plant tissue goes; Be about to white granulated sugar and dissolve into liquid infiltration in the camellia petal; Liquid glucose is penetrated in each trickle pore and space of camellia fast, evenly, up hill and dale, and smooth surface.Through the food that vacuum impregnation is handled, its performance can improve greatly, and the use vacuum impregnation is shortened tens times than the soak time of traditional handicraft, has directly reduced production cost, has improved the product quality and the market competitiveness.
Through vacuum freeze drying moisture camellia is freezed to place under the vacuum environment again, and supply with certain heat, ice in the camellia material is directly distilled and drain, thereby the moisture of removing the camellia material obtains the goods done.Freeze drying is applicable to that very camellia is like this to the drying of the special sensitive materials of heat; Dried camellia bud is shaped complete; Petal is not easy fragmentation, good, the easy storing of crushing resistance; In the process of making tea because rock sugar is fixed in the flower by petal parcel layer by layer, and camellia can repeatedly brew rock sugar is slowly discharged, the camellia that bubbles out complete attractive in appearance, taste delicate fragrance sweet.
The rock sugar camellia tea of manufacturing through freeze drying.In freezing whole process, keep the sharp freezing state; Help camellia institutional framework and mode of appearance by protection preferably; There is not surperficial sclerosis problem in flower, and inner forms the spongy of porous, and has excellent rehydration and nerve; Preserve the active material in the raw material preferably, kept the original local flavor of camellia and original color and luster and shape largely.
The present invention utilizes camellia to process a kind of technical scheme that method adopted of rock sugar camellia tea:
Vacuum impregnation: in autumn, winter, gathering the tea tree that does not open in bud is raw material, directly puts into concentration-type vacuum impregnation machine; Impregnator is vacuumized 10～15min earlier; Vacuum reaches 665Pa～1200Pa, sucks the liquid glucose that has transformed, under 65～70 ℃ of temperature, soaks sugar; Can obtain to contain the rock sugar camellia that sugar is full, translucence is high through the vacuum impregnation liquid glucose, the floating sugar on flushing surface.Dipping should be grasped temperature and time, and qualities such as the too high color and luster to camellia of temperature, fragrance have adverse influence, and overlong time can influence economic benefit.
Freeze drying: open freeze drier refrigerant compression device refrigerating chamber is carried out precooling, when freezer temperature reached-15 ℃, it was indoor to put into freeze drying to the charge pallet; It is solid-state that the control temperature is frozen into material, keeps certain dry vacuum, cooling time 30 min; Freezing camellia is in sublimation condition, improves the temperature of shelf under the charge pallet, progressively heating-up temperature; But must be lower than eutectic point; Avoid freezing camellia to melt, can not surpass 40 ℃ of the maximum temperatures that material allows, prevent sallowization of material.
Plucking the flower of picking tea-leaves and being processed into rock sugar camellia tea and promptly being beneficial to the tealeaves raising the output in the coming year, opening up a new road for the tea grower gets rich again, also a kind of novel rock sugar camellia tea product being provided for market.The camellia tea that adopts vacuum impregnation and Freeze Drying Technique to produce, production process does not need chemical addition agent, and process time is short, product quality is high; Product processed promptly has the delicate fragrance of tea; Colored sweetness is arranged again, keep the original nutrition of camellia, obtain color, all good novel tea products of shape.
The specific embodiment
In autumn, winter, gathering the tea tree that does not open in bud is raw material, directly puts into concentration-type vacuum impregnation machine; Add white sugar and add 35 jin of sugar juices that stir of water for 100 jin; Under 65～70 ℃ of temperature, the working vacuum degree is controlled to be 665～1200Pa, behind the liquid glucose dipping of concentration-type vacuum impregnation machine 5～6h; Will be through the impregnated camellia of the sugar charge pallet of packing into, THICKNESS CONTROL is at 10mm.
Open freeze drier refrigerant compression device refrigerating chamber is carried out precooling, when freezer temperature reached-15 ℃, it was indoor to put into freeze drying to the charge pallet; Temperature is controlled at-20 ℃--30 ℃ and is frozen into solid-state; Dry vacuum remains 10-15 Pa, cooling time 30 min, and freezing camellia is in sublimation condition; Improve the temperature of shelf under the charge pallet; Progressively heating-up temperature is elevated to 30 ℃-35 ℃, continues 12-16 hours, camellia is dehydrated obtain moisture content 13%～15%, total reducing sugar reaches the rock sugar camellia tea more than 70%.
Claims (1)
1. the processing method of a sugared camellia tea is characterized in that adopting following method processing:
In autumn, winter, gathering the tea tree that does not open in bud is raw material, directly puts into concentration-type vacuum impregnation machine; Add white sugar and add 35 jin of sugar juices that stir and process of water for 100 jin; Under 65～70 ℃ of temperature, the working vacuum degree is controlled to be 665～1200Pa, behind the liquid glucose dipping of concentration-type vacuum impregnation machine 5～6h; Will be through the impregnated camellia of the sugar charge pallet of packing into, THICKNESS CONTROL is at 10mm;
Open freeze drier refrigerant compression device refrigerating chamber is carried out precooling, when freezer temperature reached-15 ℃, it was indoor to put into freeze drying to the charge pallet; Temperature is controlled at-20 ℃～-30 ℃ and is frozen into solid-stately, and dry vacuum remains 10～15 Pa, cooling time 30 min; Freezing camellia is in sublimation condition; Improve the temperature of shelf under the charge pallet, progressively heating raises the temperature to 30 ℃～35 ℃, continues 12～16 hours; Camellia is dehydrated obtain moisture content 13%～15%, total reducing sugar reaches the sugared camellia tea more than 70%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010106104078A CN102007992B (en) | 2010-12-29 | 2010-12-29 | Sugar-candy camellia tea and processing method thereof |
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| CN2010106104078A CN102007992B (en) | 2010-12-29 | 2010-12-29 | Sugar-candy camellia tea and processing method thereof |
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| CN102007992A CN102007992A (en) | 2011-04-13 |
| CN102007992B true CN102007992B (en) | 2012-08-22 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020201822A3 (en) * | 2019-01-27 | 2020-12-03 | Nguyen Vien Lam | Convection current freeze drying apparatus and method of operating the same |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715321B (en) * | 2012-07-02 | 2013-06-19 | 万世凤 | Camellia storage method |
| CN103549076B (en) * | 2013-10-24 | 2015-01-21 | 桂林漓江茶厂有限公司 | Processing method for sweet osmanthus tea |
| CN104381548A (en) * | 2014-02-22 | 2015-03-04 | 彭常安 | Preparation method of vitex negundo leaf caffeine |
| CN104222392A (en) * | 2014-10-11 | 2014-12-24 | 谢达国 | Organic miraflor black tea preparation method |
| CN106173095A (en) * | 2016-08-25 | 2016-12-07 | 安徽瑞璞牡丹科技有限公司 | A kind of without the addition type preparation method of Herb Tea |
| CN106857929A (en) * | 2017-02-13 | 2017-06-20 | 中国热带农业科学院椰子研究所 | A kind of preparation method of oil tea jasmine tea and its obtained oil tea jasmine tea |
| CN110687007B (en) * | 2019-11-11 | 2022-05-13 | 浙江工业大学 | Method for judging moisture content of tea leaves in fixation process of low-pressure dehumidification fixation machine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090730A (en) * | 1992-12-18 | 1994-08-17 | 白坦 | Canned edible flower and drink producing method |
| CN1547969A (en) * | 2003-05-08 | 2004-11-24 | 杨庆丰 | Sublimation dewatering method and apparatus for fruit, vegetable, tea, medicine material and flower |
| CN1767770A (en) * | 2003-04-07 | 2006-05-03 | 詹路易吉·罗韦里奥 | Process for the preparation of confectionery products containing floral material |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01117757A (en) * | 1987-10-31 | 1989-05-10 | Nippon Riyokuchiya Center Kk | Tea of cheery blossom, spice thereof, mixture thereof and production thereof |
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2010
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090730A (en) * | 1992-12-18 | 1994-08-17 | 白坦 | Canned edible flower and drink producing method |
| CN1767770A (en) * | 2003-04-07 | 2006-05-03 | 詹路易吉·罗韦里奥 | Process for the preparation of confectionery products containing floral material |
| CN1547969A (en) * | 2003-05-08 | 2004-11-24 | 杨庆丰 | Sublimation dewatering method and apparatus for fruit, vegetable, tea, medicine material and flower |
Non-Patent Citations (2)
| Title |
|---|
| JP平1-117757A 1989.05.10 |
| 唐克华等.微波烫漂与真空浸糖加工紫玉兰花瓣的工艺研究.《食品工业科技》.2005,(第12期), * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020201822A3 (en) * | 2019-01-27 | 2020-12-03 | Nguyen Vien Lam | Convection current freeze drying apparatus and method of operating the same |
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| CN102007992A (en) | 2011-04-13 |
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