CN102265954A - Color-care dry fresh honeysuckle tea and preparation method thereof - Google Patents
Color-care dry fresh honeysuckle tea and preparation method thereof Download PDFInfo
- Publication number
- CN102265954A CN102265954A CN 201110215880 CN201110215880A CN102265954A CN 102265954 A CN102265954 A CN 102265954A CN 201110215880 CN201110215880 CN 201110215880 CN 201110215880 A CN201110215880 A CN 201110215880A CN 102265954 A CN102265954 A CN 102265954A
- Authority
- CN
- China
- Prior art keywords
- preparation
- cycloheptaamylose
- color
- solution
- fresh
- 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.)
- Pending
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of color-care dry fresh honeysuckle tea. The preparation method comprises the following steps of: preparing beta-cyclodextrin solution, preparing konjac beta-cyclodextrin solution, preparing mixed solution and preparing a dry fresh honeysuckle tea finished product. Fine konjac powder is used as a min raw material for treating fresh honeysuckle tea, and a film is formed on the surface of the fresh honeysuckle tea; the color-care dry fresh honeysuckle tea has bright color, exquisite fragrance all around and fresh and sweet mouthfeel, and is not easily browned in long-time storage; and the problem of browning of the honeysuckle tea in the traditional honeysuckle tea making process is solved, and browning is not caused even under the condition of high-temperature green removing. By using the characteristics of stable property, color care and taste care of the konjac, the invention provides the preparation method which can protect color and fragrance, is simple in preparation and low in cost and does not easily destroy functional components. The brewed color-care dry fresh honeysuckle tea has clearer color, better mouthfeel and fresher fragrance, and is easily accepted by people.
Description
Technical field
The present invention relates to a kind of fresh and dried tea and preparation method thereof, be specifically related to a kind of konjak products that utilizes and protect fresh and dried Lonicera flower tea of look and preparation method thereof.
Background technology
Tea has a long history in China, and every kind of tea has become the non-defective unit that the consumer selects because of its unique function, and wherein Lonicera flower tea enjoys people's favor because of its special health care.
In recent years, along with the enhancing of people's health care consciousness, especially to the deep understanding of Lonicera flower tea health care, people also in continuous raising, make the processing of Lonicera flower tea receive publicity day by day to the requirement of Lonicera flower tea quality.The Lonicera flower tea kind of selling on the market is also many, but in its manufacture craft, all exist consuming time longer, complicated operation, problems such as not enough saving, and oxidation easily takes place in the process of green removing in high temperature, and serious browning phenomenon appears, and its part functional component is seriously damaged, this not only makes the Lonicera flower tea health care reduce, and its mouthfeel and color and luster are not good yet.Therefore, in the processing of Lonicera flower tea, how to improve processing technology, prevent that the generation of browning phenomenon from having become the new development trend of Lonicera flower tea processing industry.
Konjaku powder is because the characteristic of its active ingredient konjaku glucomannan makes it have good film forming, and this film has good colour-preserving function.Therefore, use konjaku powder that fresh honeysuckle is protected look, the browning reaction when not only having solved green removing in high temperature to a certain extent, and the functional component of Lonicera flower tea had the certain protection effect.
Application number is 200610069287.9 patent of invention " konjak glucomannan medicinal coating film and preparation method thereof " (date of application: 2006/10/08); introduced the external preparation that a kind of novel konjak glucomannan medicinal coating film is; can directly coat local skin; after volatilizing, the liquid matchmaker forms film; the protection surface of a wound; discharge contained drug, be used for whole body or topical therapeutic.
Summary of the invention
The objective of the invention is to utilize the konjaku stable in properties, protect the characteristic that look protects flavor, provide a kind of color and luster, protection fragrance, preparation of protecting simple, with low cost, and functional component is difficult for the ruined look fresh and dried Lonicera flower tea and preparation method thereof that protects.
A kind of preparation method who protects look fresh and dried Lonicera flower tea of the present invention is characterized in that operating procedure is as follows:
(1) preparation cycloheptaamylose solution: the cycloheptaamylose that takes by weighing 0.15g～0.2g, be dissolved in the 100ml water, using constant temperature blender with magnetic force is to stir 10 min～15min under the condition of 100～200r/ min at 60 ℃～75 ℃, rotating speed, makes cycloheptaamylose solution, standby;
(2) preparation konjaku-cycloheptaamylose composite solution: take by weighing konjaku powder 0.1g～0.2g, add in the prepared cycloheptaamylose solution of step (1), using constant temperature blender with magnetic force is to stir 10 min～15min under the condition of 100～200r/ min at 60 ℃～75 ℃, rotating speed, make konjaku-cycloheptaamylose composite solution, standby;
(3) preparation mixed liquor: in the prepared konjaku of step (2)-cycloheptaamylose composite solution, add citric acid 0.3g～0.8g, V
C0.015g～0.035g and CaCl
20.005g～0.01g, using constant temperature blender with magnetic force is to stir 10min～15min under the condition of 100～200r/ min at 60 ℃～75 ℃, rotating speed, makes mixed liquor;
(4) the fresh and dried Lonicera flower tea finished product of preparation: take by weighing 1g～2g fresh honeysuckle and put into the mixed liquor of step (3), behind the mixing honeysuckle is taken out, put into the micro-wave oven microwave de-enzyming and handle 2min～3min, be put in after the taking-up in the baking oven and dry under 60 ℃～70 ℃ condition, vacuum packaging is finished product.
Described konjaku powder and cycloheptaamylose are the powder of food-grade, citric acid, V
CAnd CaCl
2Be solid food level medicine.The konjaku stable in properties has and protects the characteristic that look protects flavor; Cycloheptaamylose has certain embedding effect to the fragrance of honeysuckle, can reduce scattering and disappearing of fragrance component; Citric acid, V
CAnd CaCl
2Be mixed with color-protecting function preferably.
The present invention is that primary raw material is handled fresh honeysuckle tea with the konjaku powder, surface at fresh honeysuckle tea forms thin film, make that the Lonicera flower tea color and luster is vivid, suffus an exquisite fragrance all around, the clean taste sweetness, the long-time preservation also is difficult for taking place brown stain, solved the problem that traditional Lonicera flower tea preparation process causes the Lonicera flower tea brown stain, even under the condition of green removing in high temperature, also can not cause brown stain.The present invention utilizes the konjaku stable in properties, protects the characteristic that look protects flavor, provides a kind of color and luster, protection fragrance, preparation of protecting simple, with low cost, and functional component is difficult for ruined preparation method.The honeysuckle tea of infusion, color and luster is more clear, mouthfeel is better, fragrance is salubriouser, be easy to be accepted by people, is applicable to all kinds of crowds, is also easily accepted by each hotel, company and average family, and economic results in society are remarkable.
The look fresh and dried Lonicera flower tea that protects of the present invention has the look of protecting and protects advantages such as flavor is effective, cost is low, making is simple.
The specific embodiment
In order fully to disclose a kind of look fresh and dried Lonicera flower tea and preparation method thereof that protects of the present invention, be illustrated below in conjunction with example.
Embodiment one: a kind of konjaku protects the preparation method of look fresh honeysuckle, may further comprise the steps:
(1) preparation cycloheptaamylose solution: take by weighing the cycloheptaamylose of 0.15g, be dissolved in the 100ml water, use constant temperature blender with magnetic force under temperature is 65 ℃, the condition of rotating speed as 150r/ min, to stir 10min, make cycloheptaamylose solution, standby;
(2) preparation konjaku-cycloheptaamylose composite solution: take by weighing konjaku powder 0.1g, add in (1) prepared cycloheptaamylose solution, use constant temperature blender with magnetic force under 65 ℃, the condition of rotating speed, to stir 10min as 150r/ min, make konjaku-cycloheptaamylose composite solution, standby;
(3) preparation mixed liquor: in the prepared konjaku of step (2)-cycloheptaamylose solution, add citric acid 0.5g, V
C0.025g and CaCl
20.005g, continue to stir 10min;
(4) the fresh and dried Lonicera flower tea finished product of preparation: take by weighing the mixed liquor that the 1g honeysuckle is put into step (3), behind the mixing honeysuckle is taken out, put into 220V/50Hz, input power and be 1150w, power output and be the micro-wave oven microwave de-enzyming of 700W and handle 2.5min, be put in after the taking-up in 65 ℃ the baking oven and dry, vacuum packaging gets product.
According to the above-mentioned preparation method who protects look fresh and dried Lonicera flower tea, enlarge the amount of preparation of raw material in proportion, can realize that suitability for industrialized production protects look fresh and dried Lonicera flower tea.
Claims (3)
1. preparation method who protects look fresh and dried Lonicera flower tea is characterized in that operating procedure is as follows:
(1) preparation cycloheptaamylose solution: the cycloheptaamylose that takes by weighing 0.15g～0.2g, be dissolved in the 100ml water, using constant temperature blender with magnetic force is to stir 10 min～15min under the condition of 100～200r/ min at 60 ℃～75 ℃, rotating speed, makes cycloheptaamylose solution, standby;
(2) preparation konjaku-cycloheptaamylose composite solution: take by weighing konjaku powder 0.1g～0.2g, add in the prepared cycloheptaamylose solution of step (1), using constant temperature blender with magnetic force is to stir 10 min～15min under the condition of 100～200r/ min at 60 ℃～75 ℃, rotating speed, make konjaku-cycloheptaamylose composite solution, standby;
(3) preparation mixed liquor: in the prepared konjaku of step (2)-cycloheptaamylose composite solution, add citric acid 0.3g～0.8g, V
C0.015g～0.035g and CaCl
20.005g～0.01g, using constant temperature blender with magnetic force is to stir 10min～15min under the condition of 100～200r/ min at 60 ℃～75 ℃, rotating speed, makes mixed liquor;
(4) the fresh and dried Lonicera flower tea finished product of preparation: take by weighing 1g～2g fresh honeysuckle and put into the mixed liquor of step (3), behind the mixing honeysuckle is taken out, put into the micro-wave oven microwave de-enzyming and handle 2min～3min, be put in after the taking-up in the baking oven and under 60 ℃～70 ℃ condition, dry, vacuum-packed getting final product.
2. a kind of preparation method who protects look fresh and dried Lonicera flower tea according to claim 1 is characterized in that operating procedure is as follows:
(1) preparation cycloheptaamylose solution: take by weighing the cycloheptaamylose of 0.15g, be dissolved in the 100ml water, use constant temperature blender with magnetic force under temperature is 65 ℃, the condition of rotating speed as 150r/ min, to stir 10min, make cycloheptaamylose solution, standby;
(2) preparation konjaku-cycloheptaamylose composite solution: take by weighing konjaku powder 0.1g, add in (1) prepared cycloheptaamylose solution, use constant temperature blender with magnetic force under 65 ℃, the condition of rotating speed, to stir 10min as 150r/ min, make konjaku-cycloheptaamylose composite solution, standby;
(3) preparation mixed liquor: in the prepared konjaku of step (2)-cycloheptaamylose solution, add citric acid 0.5g, V
C0.025g and CaCl
20.005g, continue to stir 10min;
(4) the fresh and dried Lonicera flower tea finished product of preparation: take by weighing the mixed liquor that the 1g honeysuckle is put into step (3), behind the mixing honeysuckle is taken out, put into 220V/50Hz, input power and be 1150w, power output and be the micro-wave oven microwave de-enzyming of 700W and handle 2.5min, be put in after the taking-up in 65 ℃ the baking oven and dry, vacuum-packed getting final product.
3. protect look fresh and dried Lonicera flower tea by claim 1 or the preparation of 2 described methods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110215880 CN102265954A (en) | 2011-07-29 | 2011-07-29 | Color-care dry fresh honeysuckle tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110215880 CN102265954A (en) | 2011-07-29 | 2011-07-29 | Color-care dry fresh honeysuckle tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102265954A true CN102265954A (en) | 2011-12-07 |
Family
ID=45048559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110215880 Pending CN102265954A (en) | 2011-07-29 | 2011-07-29 | Color-care dry fresh honeysuckle tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102265954A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472812A (en) * | 2014-12-31 | 2015-04-01 | 程煦干 | Selenium-enriched florists chrysanthemum beverage and processing method thereof |
| CN105341272A (en) * | 2015-12-09 | 2016-02-24 | 中南林业科技大学 | Manufacturing technology of hibiscus petal tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1666609A (en) * | 2004-03-10 | 2005-09-14 | 福建农林大学 | Fresh flower antistaling agent containing glucomannan |
| CN101129189A (en) * | 2007-10-12 | 2008-02-27 | 江西省蚕桑茶叶研究所 | Method for processing tree plant flowers |
-
2011
- 2011-07-29 CN CN 201110215880 patent/CN102265954A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1666609A (en) * | 2004-03-10 | 2005-09-14 | 福建农林大学 | Fresh flower antistaling agent containing glucomannan |
| CN101129189A (en) * | 2007-10-12 | 2008-02-27 | 江西省蚕桑茶叶研究所 | Method for processing tree plant flowers |
Non-Patent Citations (5)
| Title |
|---|
| 《广州食品工业科技》 20021231 张甫生等 魔芋精粉在微波干制荷花中应用的研究 第37-38页 1-3 第18卷, 第01期 * |
| 《广州食品工业科技》 20021231 陈明木等 荷花茶制作工艺的研究 第25-27页 1-3 第18卷, 第03期 * |
| 《广西热带农业》 20061231 张甫生等 微波干制鲜花及对其品质的影响 第40-42页 1-3 , 第01期 * |
| 《现代商贸工业》 20031231 张甫生等 魔芋精粉在茶叶速溶中的应用研究 第46-47页 1-3 , 第11期 * |
| 《食品与药品》 20061231 张甫生等 微波干燥荷花及魔芋胶预处理对其影响的研究 第67-69页 1-3 第08卷, 第02期 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472812A (en) * | 2014-12-31 | 2015-04-01 | 程煦干 | Selenium-enriched florists chrysanthemum beverage and processing method thereof |
| CN105341272A (en) * | 2015-12-09 | 2016-02-24 | 中南林业科技大学 | Manufacturing technology of hibiscus petal tea |
| CN105341272B (en) * | 2015-12-09 | 2019-02-12 | 中南林业科技大学 | A kind of manufacture craft of rose of Sharon petal tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103598391B (en) | Processing method of green tea flavored pecan kernel | |
| CN102308862A (en) | Production method for tea-scented vegetable-fruit cookies | |
| CN102125266A (en) | Production method of beef jerky | |
| CN101473927A (en) | Natural spice flavoring | |
| CN103652980A (en) | Fruit and vegetable mutton shashlik and preparation method thereof | |
| CN103750442A (en) | Oat alga beverage and preparation method thereof | |
| CN104489438A (en) | Rose waxberry jam and preparation method thereof | |
| CN103564132B (en) | A kind of preparation method of tree peony sweet osmanthus crisp sweets | |
| CN106417496A (en) | Low sugar black tea flavor tea oil mooncake and preparation method thereof | |
| CN103445070A (en) | Ormosia noodle containing red date | |
| CN102940180B (en) | Method for manufacturing jam by skin and pulp as well as sac juice of seed melon without seeds | |
| CN102265954A (en) | Color-care dry fresh honeysuckle tea and preparation method thereof | |
| KR20180064681A (en) | Roasting method for enhancing beta-glucan of chaga mushroom and method for preparing chaga mushroom leached tea | |
| CN103766439A (en) | Cumquat tremella bread | |
| CN103652780B (en) | Scalded dishes flavoring of a kind of fresh local flavor and preparation method thereof | |
| CN102919905A (en) | Marine plant agar-agar jelly | |
| CN102871163B (en) | Method for producing baked flavored chestnuts | |
| CN103750352A (en) | Healthful mutton shashlik with rice fragrance and preparation method thereof | |
| CN102919906A (en) | Method for preparing marine plant agar-agar jelly | |
| CN104982846A (en) | Anti-aging sweet potato powder and preparation method thereof | |
| CN101810275A (en) | Enteromorpha clathrata rice crust and preparation process thereof | |
| CN114831209A (en) | Mulberry soft sweet and preparation method thereof | |
| CN102511626B (en) | Soft-hard two-layer gel nut candy and preparation method thereof | |
| CN104839386A (en) | Fresh ginger tea granules for protecting liver and preparation method thereof | |
| CN103652957A (en) | Sweet mutton shashlik with plum blossom fragrance and preparation method 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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111207 |