CN102696817A - Preparation method of sweet potato tea - Google Patents
Preparation method of sweet potato tea Download PDFInfo
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- CN102696817A CN102696817A CN2012101460944A CN201210146094A CN102696817A CN 102696817 A CN102696817 A CN 102696817A CN 2012101460944 A CN2012101460944 A CN 2012101460944A CN 201210146094 A CN201210146094 A CN 201210146094A CN 102696817 A CN102696817 A CN 102696817A
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- sweet potato
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Abstract
The invention provides a preparation method of sweet potato tea, wherein the sweet potato tea is prepared by the following steps of: a, taking roots and stems of fresh sweet potatoes, washing and slicing to obtain sweet potato slices; b, distilling and drying the sweet potato slices obtained in the step a; c, culturing saccharomyces cerevisiae with distilled water, and then fermenting with the sweet potatoes obtained in the step b at a constant temperature, removing impurities from the fermented sweet potatoes and then drying to obtain the sweet potato tea. The invention also provides the sweet potato tea prepared by the method. The sweet potato tea provided by the invention is unique in taste with a healthcare function, and is a new beverage choice.
Description
Technical field
The present invention relates to a kind of sweet potato tea, belong to field of health care products.
Background technology
Ipomoea batatas (formal name used at school: Ipomoea batatas), have another name called sweet potato, sweet potato, sweet potato, pachyrhizus, sweet potato, line sweet potato, sweet potato, golden potato, yam, Zhu's potato, pillow potato etc., common perennial dicotyledon.Ipomoea batatas piece root anaerobic respiration produces lactic acid, and color of the leather turns white or be rubescent, and meat is yellow-white mostly; But purple is also arranged, except that edible, can also refine sugar and wine brewing, preparing alcohol; Also having with different parts such as sweet potato leaves, blade tips is the report that feedstock production becomes medicinal tea; Like number of patent application: 200910265036.1, denomination of invention: a kind of processing method of sweet potato tea comprises: choose Ipomoea batatas blade tip after the cleaning, sweet potato leaves, Ipomoea batatas stem or/and Ipomoea batatas piece root; With Ipomoea batatas blade tip, sweet potato leaves or/and the Ipomoea batatas stem is cut into the length of 1-50mm, the fritter of Ipomoea batatas piece undercut growth 1-50mm, wide and thick 1-20mm; The raw material input is completed in the pot under 180 ℃-360 ℃ temperature frying 0.5-10 minute; Material after completing is evenly scattered, and spreading for cooling is cooled to room temperature; With kneading machine or artificial rubbing moulding, rubbing into strips, bulk is or/and graininess; Place that baking is after 5-30 minute under 110-150 ℃ the temperature, cooling is put at the stand, promptly makes the sweet potato tea product.This method needs under hot conditions frying Ipomoea batatas blade tip, sweet potato leaves, Ipomoea batatas stem or/and Ipomoea batatas piece root, and because of need are prepared into the fritter of 1-50mm, wide and thick 1-20mm, mouthfeel is not good, and complex process, and cost is high, is difficult to suitability for industrialized production.
Summary of the invention
Technical scheme of the present invention provides a kind of preparation method of new sweet potato tea.Another technical scheme of the present invention has provided the sweet potato tea that this method prepares.
The invention provides a kind of method for preparing sweet potato tea, it is to be prepared from following method:
A, get the rhizome of fresh Ipomoea batatas, clean, sweet potato slices is processed in section;
B, the sweet potato slices that a step is chosen distill, drying;
C, brewer yeast bacterium and distilled water are cultivated, the Ipomoea batatas that makes with the b step again carries out ferment at constant temperature, and the Ipomoea batatas removal of impurity after the fermentation, drying promptly get.
Further preferably, it is to be prepared from following method:
A, get the rhizome of fresh Ipomoea batatas, clean, sweet potato slices is processed in section;
B, the sweet potato slices that a step is prepared steam 1 ~ 3 hour, drying, and the sweet potato slices moisture of preparation is 12 ~ 14%;
C, get the described Chinese medicine microbial bacteria of patent No. ZL01108507.X leavening, add distilled water, the mass volume ratio of Chinese medicine microbial bacteria leavening and distilled water is 0.5 ~ 1.5:100, and normal temperature was cultivated 1 ~ 3 hour, must the leavening suspension; Get the leavening suspension of preparation, in the sweet potato slices that adding step b obtains, the mass ratio of leavening suspension and sweet potato slices is 2 ~ 4:5,25 ~ 28 ℃ of fermentation temperatures, and fermentation pH is 5 ~ 5.5, fermentation 12-24h; Dry sweet potato slices to moisture is 12 ~ 14%, and removal of impurities promptly gets sweet potato tea.
Wherein, the thickness of the said sweet potato slices of step a is 20 ~ 30mm.
Wherein, said step b steams 2 hours with sweet potato slices under 100 ℃, 80 ~ 100 ℃ of dryings.
Wherein, the mass volume ratio of step c said Chinese medicine microbial bacteria leavening and distilled water is 1:100, and normal temperature was cultivated 2 hours.
Wherein, the mass ratio of said leavening suspension of step c and sweet potato slices is 3: 5,25 ~ 28 ℃ of fermentation temperatures, and fermentation pH is 5 ~ 5.5, fermentation 18h.
The present invention also provides the sweet potato tea of said method preparation.
The present invention is fermented with the described Chinese medicine microbial bacteria of patent No. ZL01108507.X leavening, makes the easy stripping of nutritional labeling in the Ipomoea batatas, does not need high-temperature process; Need not be prepared into the fritter of 1-50mm, wide and thick 1-20mm yet; Preparation technology is simple, is convenient to suitability for industrialized production, and prepares the sweet potato tea special taste; Having health care, is that a kind of new drink is selected.The tealeaves that the present invention makes, not only can be used as tea-drinking with but also can be used as food consumption, be rich in the multiple nutrients material of needed by human, very useful to health, be a kind of good green natural health beverages and food.
The specific embodiment
The preparation of embodiment 1 sweet potato tea of the present invention
One, preparation method
The first step: clean, classify, cut into slices
Choose the fresh Ipomoea batatas rhizome of high-quality and clean decontamination; Graduation; Section, slice thickness is 30mm.
Second step: steam
1, steams
The sweet potato slices that cuts is put into steam box steam 1 hour, temperature is 100 ℃;
2, drying
With steaming good sweet potato slices, dry under 80 ~ 100 ℃ temperature, moisture is 12%.
The 3rd step: biofermentation
1, with patent No. ZL01108507.X described Chinese medicine microbial bacteria leavening and distilled water Mixed culture, distilled water is 100:0.5 with saccharomycetic volume mass ratio, and normal temperature was cultivated 1 hour, got the leavening suspension;
2, get the leavening suspension, will pass through the sweet potato slices that steams and mix with the leavening suspension and carry out ferment at constant temperature, per 50 kilograms of sweet potato slices mix with 20 kilograms of leavening suspensions, and fermentation temperature is 25 ℃, and fermentation pH is 5, ferments 12 hours;
3, the sweet potato slices after will fermenting, 60 degree temperature dryings, moisture content is controlled at 12 ~ 14%, removes impurity.
The 4th step: quality inspection, packing
Carry out quality testing, can be made into the shape of different granular sizes, divide grade packaged.
The preparation of embodiment 2 sweet potato tea of the present invention
One, preparation method
The first step: clean, classify, cut into slices
Choose the fresh Ipomoea batatas rhizome of high-quality and clean decontamination; Graduation; Section, slice thickness is 20mm.
Second step: steam
1, steams
The sweet potato slices that cuts is put into steam box steam 1 hour, temperature is 100 ℃;
2, drying
With steaming good sweet potato slices, dry under 80 ~ 100 ℃ temperature, moisture is 14%.
The 3rd step: biofermentation
1, with patent No. ZL01108507.X described Chinese medicine microbial bacteria leavening and distilled water Mixed culture, distilled water is 100:1.5 with saccharomycetic volume mass ratio, and normal temperature was cultivated 1 hour, got the leavening suspension;
2, get the leavening suspension, will pass through the sweet potato slices that steams and mix with the leavening suspension and carry out ferment at constant temperature, per 50 kilograms of sweet potato slices mix with 40 kilograms of leavening suspensions, and fermentation temperature is 28 ℃, and fermentation pH is 5.5, ferments 24 hours;
3, the sweet potato slices after will fermenting, 60 degree temperature dryings, moisture content is controlled at 12 ~ 14%, removes impurity.
The 4th step: quality inspection, packing
Carry out quality testing, can be made into the shape of different granular sizes, divide grade packaged.
The preparation of embodiment 3 sweet potato tea of the present invention
One, preparation method
The first step: clean, classify, cut into slices
Choose the fresh Ipomoea batatas rhizome of high-quality and clean decontamination; Graduation; Section, slice thickness is 25mm.
Second step: steam
1, steams
The sweet potato slices that cuts is put into steam box steam 1 hour, temperature is 100 ℃;
2, drying
With steaming good sweet potato slices, dry under 80 ~ 100 ℃ temperature, moisture is 13%.
The 3rd step: biofermentation
1, with patent No. ZL01108507.X described Chinese medicine microbial bacteria leavening and distilled water Mixed culture, distilled water is 100: 1 with saccharomycetic volume mass ratio, and normal temperature was cultivated 1 hour, gets the leavening suspension;
2, get the leavening suspension, will pass through the sweet potato slices that steams and mix with the leavening suspension and carry out ferment at constant temperature, per 50 kilograms of sweet potato slices mix with 30 kilograms of leavening suspensions, and fermentation temperature is 26 ℃, and fermentation pH is 5.3, ferments 18 hours;
3, the sweet potato slices after will fermenting, 60 degree temperature dryings, moisture content is controlled at 12 ~ 14%, removes impurity.
The 4th step: quality inspection, packing
Carry out quality testing, can be made into the shape of different granular sizes, divide grade packaged.
Two, the advantage of sweet potato tea of the present invention
Get the sweet potato tea of above-mentioned preparation, mix water, its advantage is as shown in table 1:
The advantage of table 1 sweet potato tea of the present invention
To sum up, the sweet potato tea mouthfeel of the present invention's preparation is good, sweet-smelling, agreeable to the taste, and the soup look limpid, is of high nutritive value, and obviously is superior to the sweet potato tea of present bibliographical information, and take conveniently, and preparation technology is simple, has favorable industrial application prospect.
Claims (7)
1. method for preparing sweet potato tea, it is characterized in that: it is to be prepared from following method:
A, get the rhizome of fresh Ipomoea batatas, clean, sweet potato slices is processed in section;
B, the sweet potato slices that a step is chosen distill, drying;
C, brewer yeast bacterium and distilled water are cultivated, the Ipomoea batatas that makes with the b step again carries out ferment at constant temperature, and the Ipomoea batatas removal of impurity after the fermentation, drying promptly get.
2. method according to claim 1 is characterized in that: it is to be prepared from following method:
A, get the rhizome of fresh Ipomoea batatas, clean, sweet potato slices is processed in section;
B, the sweet potato slices that a step is prepared steam 1 ~ 3 hour, drying, and the sweet potato slices moisture of preparation is 12 ~ 14%;
C, get the described Chinese medicine microbial bacteria of patent No. ZL01108507.X leavening, add distilled water, the mass volume ratio of Chinese medicine microbial bacteria leavening and distilled water is 0.5 ~ 1.5:100, and normal temperature was cultivated 1 ~ 3 hour, must the leavening suspension; Get the leavening suspension of preparation, in the sweet potato slices that adding step b obtains, the mass ratio of leavening suspension and sweet potato slices is 2 ~ 4:5,25 ~ 28 ℃ of fermentation temperatures, and fermentation pH is 5 ~ 5.5, fermentation 12-24h; Dry sweet potato slices to moisture is 12 ~ 14%, and removal of impurities promptly gets sweet potato tea.
3. method according to claim 2 is characterized in that: the thickness of the said sweet potato slices of step a is 20 ~ 30mm.
4. method according to claim 2 is characterized in that: said step b steams 2 hours with sweet potato slices under 100 ℃, 80 ~ 100 ℃ of dryings.
5. method according to claim 2 is characterized in that: the mass volume ratio of step c said Chinese medicine microbial bacteria leavening and distilled water is 1:100, and normal temperature was cultivated 2 hours.
6. method according to claim 2 is characterized in that: the mass ratio of said leavening suspension of step c and sweet potato slices is 3:5,25 ~ 28 ℃ of fermentation temperatures, and fermentation pH is 5 ~ 5.5, fermentation 18h.
7. the sweet potato tea of any said method preparation of claim 1 ~ 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101460944A CN102696817A (en) | 2011-05-11 | 2012-05-11 | Preparation method of sweet potato tea |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101210431A CN102228106A (en) | 2011-05-11 | 2011-05-11 | Sweet potato tea and preparation method thereof |
| CN201110121043.1 | 2011-05-11 | ||
| CN2012101460944A CN102696817A (en) | 2011-05-11 | 2012-05-11 | Preparation method of sweet potato tea |
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| CN102696817A true CN102696817A (en) | 2012-10-03 |
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| CN2011101210431A Pending CN102228106A (en) | 2011-05-11 | 2011-05-11 | Sweet potato tea and preparation method thereof |
| CN2012101460944A Pending CN102696817A (en) | 2011-05-11 | 2012-05-11 | Preparation method of sweet potato tea |
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| CN2011101210431A Pending CN102228106A (en) | 2011-05-11 | 2011-05-11 | Sweet potato tea and preparation method thereof |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102805169B (en) * | 2012-08-28 | 2015-04-22 | 林秀英 | Mixed effervescence tea drink |
| CN107494856A (en) * | 2017-09-27 | 2017-12-22 | 张文全 | A kind of persimmon tea and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389220A (en) * | 2001-06-05 | 2003-01-08 | 谢咏林 | Microbe fermented Chinese medicine prepn. and its prepn. process |
| CN101731403A (en) * | 2009-12-30 | 2010-06-16 | 邹光友 | Method for processing sweet potato tea |
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2011
- 2011-05-11 CN CN2011101210431A patent/CN102228106A/en active Pending
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- 2012-05-11 CN CN2012101460944A patent/CN102696817A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389220A (en) * | 2001-06-05 | 2003-01-08 | 谢咏林 | Microbe fermented Chinese medicine prepn. and its prepn. process |
| CN101731403A (en) * | 2009-12-30 | 2010-06-16 | 邹光友 | Method for processing sweet potato tea |
Non-Patent Citations (1)
| Title |
|---|
| 田辉: "《健康茶100》", 30 November 2009, article "青红薯茶", pages: 84 * |
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| CN102228106A (en) | 2011-11-02 |
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