CN102461703A

CN102461703A - Preparation method of balsam pear tea

Info

Publication number: CN102461703A
Application number: CN2010105565518A
Authority: CN
Inventors: 汤翠朵
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-11-12
Filing date: 2010-11-12
Publication date: 2012-05-23

Abstract

The invention discloses a preparation method of balsam pear tea. The preparation method is realized by the following technical schemes: selecting fresh, grown and non-rotten balsam pears without insects; washing the balsam pears with flowing clean water; cutting the balsam pears; removing seeds from the balsam pears and washing the balsam pears again; cutting the balsam pears into slices with a thickness of 5-15 mm; drying by a dry-curing machine at a drying temperature of 40-120 DEG C, wherein the drying degree is controlled within 5-10% of the weight of the originally-cut balsam pears; and paving the dried semi-finished products on an iron board at a temperature of 70-120 DEG C for gradually roasting.

Description

The balsam pear tea preparation method

Technical field:

The present invention relates to a kind of processing method of beverage, specifically a kind of preparation method of balsam pear tea.

Background technology:

Balsam pear tea and production method thereof (CN01127101.9), a. is with the balsam pear boiling of oven dry, and b. evaporation moisture content concentrates; Get concentrate, add ethanol in the c. concentrate, elimination is insoluble to the impurity of ethanol; D. again the gained solution concentration, must concentrate softwood, the e. softwood is processed particle; F. gained particle drying, g. are crossed the whole grain of net, the particulate species drink.

Summary of the invention:

Select fresh maturation, anosis worm, do not have the balsam pear that rots, balsam pear is cleaned, cut, remove the flesh seed with the clear water that flows; Clean; Be cut into 5～15 millimeters thin slice, carry out drying with drying machine, baking temperature is 40～120 ℃; Its degree of drying controls to 5%～10% of weight when just cutting, and dried semi-finished product are layered on progressively baking on 70～120 ℃ of iron plates.

The specific embodiment:

Raw material.Selecting fresh maturation, anosis worm, not having the balsam pear that rots is raw material.

Washing.Clear water is cleaned balsam pear with flowing.

Remove seed.The vertical incision of balsam pear removed the flesh seed, clean.

Section.With slicer balsam pear is cut into 5～15 millimeters thin slice.

Dry.Available drying machine carries out drying, and hot air temperature is 40～120 ℃ when dry; Also available natural seasoning is layered on balsam pear slice shone 3 days on the net approximately, and its degree of drying controls to 5%～10% of weight when just cutting.

Baking.Dried semi-finished product are layered on progressively baking on 70～120 ℃ of iron plates, select for use the automatic tealeaves baking oven of direct-fired heating to toast.

Claims

1. balsam pear tea preparation method is characterized in that the raw materials used balsam pear that is, through washing, cutting, go seed, section, drying, baking, packing to form.

2. according to the said a kind of balsam pear tea preparation method of claim 1, it is characterized in that 2, according to the said a kind of balsam pear tea preparation method of claim 1, it is characterized in that.

3. according to the said a kind of balsam pear tea preparation method of claim 1, it is characterized in that cutting into slices is to be cut into 5～15 millimeters thin slice.

4. according to the said a kind of balsam pear tea preparation method of claim 1, it is characterized in that baking temperature is 40～120 ℃, degree of drying controls to 5%～10% of weight when just cutting.

5. according to the said a kind of balsam pear tea preparation method of claim 1, it is characterized in that baking is dried semi-finished product to be layered on 70～120 ℃ of iron plates go up baking.