CN103719296A - Dried jasmine flower and preparing method thereof - Google Patents

Abstract

The invention discloses dried jasmine flower and a preparing method thereof. The dried jasmine flower comprises the following raw materials by weight: 80-90 parts of soybean, 13-15 parts of jasmine flower, 3-5 parts of lily, 2-4 parts of common coltsfoot flower, 2-4 parts of gourd flower, 10-15 parts of maize, 3-4 parts of walnut, 4-6 parts of mulberry, 3-5 parts of thistle, 1-2 parts of sophora japonica twig, 2-4 parts of elm white bark, 4-6 parts of pollen typhae, 3-5 parts of dandelion, 2-4 parts of cucumber root, 1-2 parts of sweet tea root and 5-7 parts of sweet potato vine. The dried jasmine flower is rich in nutrients, delicate in taste and appropriate in saltiness and sweetness. Due to the addition of the jasmine flower to the raw materials, the dried jasmine flower has the functions of clearing liver fire, improving eyesight, promoting the secretion of saliva, slaking thirst, lowering blood pressure, strengthening the heart and resisting ageing, and assists a person in prolonging life, having longevity and keeping the body and the heart healthy. The preparing method is unique. Through the enzymolysis of the raw materials, the nutritional ingredients of the raw materials are more easily released and are more conveniently absorbed by a human body.

Description

A kind of jasmine tea is dry and preparation method thereof

Technical field

The present invention relates to a kind of bean product manufacture field, be specifically related to a kind of jasmine tea and do and preparation method thereof.

Background technology

Tea is dry is a kind of high-end bean product, doing is a segmentation category of dried bean curd, but no matter do manual work, materials, all to investigate a lot, at present, tea on market is dry of a great variety, existing tea is dry be all adopt traditional single raw soybeans through immersion, defibrination, mashing off, filter pulp, order halogen, wrapping, compacting, stew in soy sauce, packing, sterilization and form.The dry nutrition of conventional tea is more single, therefore, need to promote the dry quality of conventional tea, provides a kind of existing conventional tea dry nutrition, has the health protection tea that herbal cuisine health care is worth dry simultaneously.

Summary of the invention

The object of the present invention is to provide a kind of jasmine tea to do and preparation method thereof.

The present invention adopts following technical scheme:

Jasmine tea is dry, and the weight portion of its constitutive material is: soya bean 80-90, Jasmine 13-15, lily 3-5, tussilago 2-4, sponge gourd flower 2-4, corn 10-15, walnut 3-4, mulberry fruit 4-6, setose thistle 3-5, Chinese scholartree branch 1-2, Siberian elm brak 2-4, cattail pollen 4-6, dandelion 3-5, cucumber root 2-4, native Changshan 1-2 and sweet potato stem and leaf 5-7.

Jasmine tea is dry, and the weight portion of its constitutive material is: soya bean 85, Jasmine 14, lily 4, tussilago 3, sponge gourd spend 3, corn 12, walnut 3.5, mulberry fruit 5, setose thistle 4, Chinese scholartree branch 1.5, Siberian elm brak 3, cattail pollen 5, dandelion 4, cucumber root 3, native Changshan 1.5 and sweet potato stem and leaf 6.

The preparation method that jasmine tea is dry, comprises the following steps:

(1) select bright in color, full seed, free from insect pests and without the fresh soya bean going mouldy, be soaked in 8-10h in the soak of 25-30 ℃, described soak is the pure water that contains 0.2-0.5% green tea powder, 1.0-2.0% red bayberry core powder and 3.0-5.0% white granulated sugar; Then use paste mill grinding, filter; Mashing off to boiling continues 3-5min, is cooled to below 50 ℃, and mashing off to boiling continues 5-8min again, is cooled to below 30 ℃, and last cooling forming, then wraps that cloth is added to be squeezed, and carries out stew in soy sauce after squeezing;

(2) take by weight Jasmine, lily, tussilago and sponge gourd flower, be placed in its gross weight 8-15 water doubly, be heated to 80-95 ℃ of lixiviate 50-70 minute, isolate leaching liquor, in leaching liquor, add the ascorbic acid of its weight 0.01-0.05%, obtain fresh flower seasoning liquid;

(3) take by weight other surplus stocks, grind, pull an oar, then add the pectinase enzymatic hydrolysis of its gross weight 4.5-5.5%, the enzyme that goes out, crosses leaching filtrate, obtains seasoning liquid;

(4) seasoning liquid of step (2) and step (3) being made adds in the dried bean curd after the stew in soy sauce of step (1), and first big fire is boiled, then uses little fire instead and boil 30-40 minute;

(5) after check according to a conventional method, vacuum packaging, sterilizing, preserve.

Beneficial effect of the present invention:

Tea of the present invention is dry nutritious, delicate mouthfeel, salty comfortable suitable, in raw material, be added with Jasmine, have clear liver and improve vision, promote the production of body fluid to quench thirst, hypotensive, cardiac stimulant, anti-ageing effect, make that people promotes longevity, physical and mental health, and preparation method's uniqueness, by enzymolysis raw material, material nutrient component is more easily discharged, be convenient to absorption of human body.

The specific embodiment

Embodiment 1: jasmine tea is dry, and the weight portion (g) of its constitutive material is: soya bean 85, Jasmine 14, lily 4, tussilago 3, sponge gourd spend 3, corn 12, walnut 3.5, mulberry fruit 5, setose thistle 4, Chinese scholartree branch 1.5, Siberian elm brak 3, cattail pollen 5, dandelion 4, cucumber root 3, native Changshan 1.5 and sweet potato stem and leaf 6.

The preparation method that jasmine tea is dry, comprises the following steps:

(1) select bright in color, full seed, free from insect pests and without the fresh soya bean going mouldy, be soaked in 8-10h in the soak of 25-30 ℃, described soak is the pure water that contains 0.2-0.5% green tea powder, 1.0-2.0% red bayberry core powder and 3.0-5.0% white granulated sugar; Then use paste mill grinding, filter; Mashing off to boiling continues 3-5min, is cooled to below 50 ℃, and mashing off to boiling continues 5-8min again, is cooled to below 30 ℃, and last cooling forming, then wraps that cloth is added to be squeezed, and carries out stew in soy sauce after squeezing;

(2) take by weight Jasmine, lily, tussilago and sponge gourd flower, be placed in its gross weight 8-15 water doubly, be heated to 80-95 ℃ of lixiviate 50-70 minute, isolate leaching liquor, in leaching liquor, add the ascorbic acid of its weight 0.01-0.05%, obtain fresh flower seasoning liquid;

(3) take by weight other surplus stocks, grind, pull an oar, then add the pectinase enzymatic hydrolysis of its gross weight 4.5-5.5%, the enzyme that goes out, crosses leaching filtrate, obtains seasoning liquid;

(4) seasoning liquid of step (2) and step (3) being made adds in the dried bean curd after the stew in soy sauce of step (1), and first big fire is boiled, then uses little fire instead and boil 30-40 minute;

(5) after check according to a conventional method, vacuum packaging, sterilizing, preserve.

Claims (3)

1. a jasmine tea is dry, it is characterized in that the weight portion of its constitutive material is: soya bean 80-90, Jasmine 13-15, lily 3-5, tussilago 2-4, sponge gourd flower 2-4, corn 10-15, walnut 3-4, mulberry fruit 4-6, setose thistle 3-5, Chinese scholartree branch 1-2, Siberian elm brak 2-4, cattail pollen 4-6, dandelion 3-5, cucumber root 2-4, native Changshan 1-2 and sweet potato stem and leaf 5-7.

2. jasmine tea according to claim 1 is dry, it is characterized in that the weight portion of its constitutive material is: soya bean 85, Jasmine 14, lily 4, tussilago 3, sponge gourd spend 3, corn 12, walnut 3.5, mulberry fruit 5, setose thistle 4, Chinese scholartree branch 1.5, Siberian elm brak 3, cattail pollen 5, dandelion 4, cucumber root 3, native Changshan 1.5 and sweet potato stem and leaf 6.

3. the dry preparation method of jasmine tea as claimed in claim 1, is characterized in that comprising the following steps:

(1) select bright in color, full seed, free from insect pests and without the fresh soya bean going mouldy, be soaked in 8-10h in the soak of 25-30 ℃, described soak is the pure water that contains 0.2-0.5% green tea powder, 1.0-2.0% red bayberry core powder and 3.0-5.0% white granulated sugar; Then use paste mill grinding, filter; Mashing off to boiling continues 3-5min, is cooled to below 50 ℃, and mashing off to boiling continues 5-8min again, is cooled to below 30 ℃, and last cooling forming, then wraps that cloth is added to be squeezed, and carries out stew in soy sauce after squeezing;

(2) take by weight Jasmine, lily, tussilago and sponge gourd flower, be placed in its gross weight 8-15 water doubly, be heated to 80-95 ℃ of lixiviate 50-70 minute, isolate leaching liquor, in leaching liquor, add the ascorbic acid of its weight 0.01-0.05%, obtain fresh flower seasoning liquid;

(3) take by weight other surplus stocks, grind, pull an oar, then add the pectinase enzymatic hydrolysis of its gross weight 4.5-5.5%, the enzyme that goes out, crosses leaching filtrate, obtains seasoning liquid;

(4) seasoning liquid of step (2) and step (3) being made adds in the dried bean curd after the stew in soy sauce of step (1), and first big fire is boiled, then uses little fire instead and boil 30-40 minute;

(5) after check according to a conventional method, vacuum packaging, sterilizing, preserve.