CN103719434A - Truffle tea and preparation method thereof - Google Patents
Truffle tea and preparation method thereof Download PDFInfo
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- CN103719434A CN103719434A CN201310730315.7A CN201310730315A CN103719434A CN 103719434 A CN103719434 A CN 103719434A CN 201310730315 A CN201310730315 A CN 201310730315A CN 103719434 A CN103719434 A CN 103719434A
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Abstract
The invention discloses truffle tea which is prepared from the following raw materials in parts by weight: 65-70 parts of fresh truffles, 15-25 parts of betal-cyclodextrin, 0.04-0.06 part of instant green tea powder and 0-6 parts of white granulated sugar. A preparation method for the truffle tea comprises the following steps of weighing, truffle extracting solution preparation, freeze-drying, packaging and sterilization. The method for preparing a truffle extracting solution comprises the steps of cleaning, impurity removal, floating water removal, freeze-crushing, fragrant component enzymolysis and collection and inactivation. The truffle tea disclosed by the invention has the beneficial effects that the nutritious components and the fragrance of the truffle are retained to the maximum extent, and the characteristics of high nutritious value and delicious taste are realized; equipment required by the method for producing the truffle tea is simple, is convenient to operate and low in cost and is suitable for industrial large-scale production.
Description
Technical field
The invention belongs to Edible mushroom processing field, be specifically related to a kind of ferfas tea and preparation method thereof.
Background technology
Ferfas (Tuber), belongs to Ascomycotina, Tuberale, Tuberaceae.Another name pig arch bacterium, without ma rattan fruit, Radix cynanchi wilfordii, also claim truffle, a kind of shallow topsoil of the mixed coniferous broad leaved forests such as Huashan pine, China fir, Quercus acutissima, Coriaria sinica or edible fungus in plant rhizosphere soil of growing in, yellowish-brown when fresh, it is irregular spherical, oval that ascocarp is, and surface has obvious as the prominent wart of mulberry fruit shape, and boss is justified blunt more, by dark netted ditch seam, separated fruit diameter 2.5～5.5cm * 2.1～4cm or larger.
Ferfas, has unique fragrance and high nutritive value, has the good reputations such as " diamond on dining table ", " underground gold ".The history of the existing more than one thousand years of mankind's edible truffle.In developed countries such as America and Europes, it is the superfine product of wild mushroom that ferfas is known as, and it and caviar, Foie Gras be with being called as three large treasures, be European and American areas happiness food, be also one of food materials of costliness the most in the world.Ferfas is rich in 17 seed amino acids (wherein human body self can not synthetic amino acid have 8 kinds), 8 kinds of vitamins, appropriate protein and alpha-androstanol, ceramide, truffle polysaccharide, aliphatic acid and trace elements etc. more than 50 are planted physiologically active composition and aroma ingredients, and containing essential nutrients such as zinc, manganese, iron, calcium, phosphorus, selenium, there is the immunity of enhancing, anti-ageing, beneficial stomach, clear god, hemostasis, treat the medical values such as hemorrhoid, there is active anticancer, cancer cell is had to certain inhibitory action, can excite brain cell activity.
Ferfas mostly is to be eaten raw, manufactured goods at home market are still fewer, at present, ferfas product development is mainly with ferfas dry product, ferfas can, ferfas wine etc. is main, goods about ferfas tea are extremely rare, Chinese patent CN102342346 A discloses a kind of preparation method of ferfas tea, it is that clean ferfas is dried to moisture weight content≤10% under≤60 ℃ of temperature conditions, after pulverizing, get particle diameter and be the dried particles of 5～30 mesh sieve scopes as product, although this product is the bacterium tea-drinking product that do not add the pure natural of auxiliary material, there is the effect that improves immunity of organisms, but these tea-drinking product just will be dried ferfas particle as product, can only be by brewing active material and the nutriment of slow stripping ferfas when drinking, well do not utilize the nutritive value of ferfas, and ferfas has special effumability fragrance ingredient, common drying and processing easily causes ferfas fragrance matter to scatter and disappear in air, sex change, and do not add other composition, the mouthfeel of ferfas tea is also poor.
Summary of the invention
The object of the invention is to overcome the shortcoming of prior art, a kind of ferfas tea is provided, this ferfas tea has farthest retained the nutrition of ferfas and the fragrance of ferfas, have be of high nutritive value, characteristic that mouthfeel is good; Another object of the present invention is to provide the method for preparing ferfas tea, the method equipment needed thereby is simple, easy to operate, cost is low, is applicable to the large-scale production of batch production.
Object of the present invention is achieved through the following technical solutions: a kind of ferfas tea, and it is prepared from by the raw material of following weight portion:
Fresh ferfas: 65～70, beta-schardinger dextrin-: 15～25,
Instant green tea powder: 0.04～0.06, white granulated sugar: 0～6.
The preparation method of above-mentioned ferfas tea, it comprises the following steps:
S1. weigh: take according to the above ratio each raw material, standby;
S2. prepare ferfas extract:
S21. clean removal of impurities: load weighted fresh ferfas normal pressure shower is cleaned 2～4 times, in the time of shower, with soft hairbrush, brush away the foreign material of ferfas surface attachment;
S22. go to swim: the ferfas of cleaning after removal of impurities is placed on vibration conveyor, and vibration drains ferfas surface and swims, and blows to surface anhydrous with air-cooler;
S23. freezing pulverizing: the ferfas after air-dry is placed in to temperature and is less than the freezing 4～5h of refrigerating chamber of-5 ℃, and being ground into particle diameter after freezing is 50～70 object ferfas particles;
S24. enzymolysis and collect fragrance ingredient: add ferfas particle and enzymolysis liquid in reactor, the content that makes ferfas particle is 45～55%, enzymolysis 2.5～3h in confined conditions, hydrolysis temperature is 45～55 ℃; Trap is installed in reactor top, collects fragrance ingredient in the time of enzymolysis, and fragrance ingredient is collected in closed container after evaporation, condensation, obtains liquid fragrance ingredient; Wherein, described enzymolysis liquid is the mixed liquor of protease and cellulase, and pH is 4.5～5.5, and in mixed liquor, the concentration of protease is 800～1200 μ g/ml, and the concentration of cellulase is 30～70 μ g/ml;
S25. deactivation: in confined conditions the enzymolysis liquid that contains ferfas after step S24 enzymolysis is heated to 85～90 ℃, is cooled to normal temperature after inactivation treatment 15～25min, filter, gained filtrate is ferfas extract;
S3. mix and pre-freeze: the ferfas extract making is mixed with load weighted beta-schardinger dextrin-, instant green tea powder, white granulated sugar, and the liquid fragrance ingredient that adds step S24 to collect, evenly be laid in container, and the refrigerating chamber pre-freeze that is placed in temperature≤-40 ℃, pre-freeze time >=10h;
S4. freeze drying: by the freeze drying 8～10h under high vacuum state of the mixture after step S3 pre-freeze, to water content≤5%;
S5. packing and sterilizing: by the mixture packing after freeze drying, and to adopt Co60 radiation sterilization, dose of radiation be 4.0～6.0KGy, makes finished product ferfas tea.
The present invention has the following advantages:
Therefore 1. the present invention collects the fragrance ingredient of ferfas, and adds in ferfas tea, has farthest retained the strong fragrance of ferfas, the ferfas tea of preparation brew rear dark brown limpid, color and luster is pale yellow, bacterium spiciness is strongly fragrant.
2. in preparation technology of the present invention, ferfas has been carried out to enzymolysis processing, under the effect of protease and cellulase, by nutriment and the maximum strippings of active material such as the protein in ferfas, amino acid, polysaccharide, by making it be easy to stripping after beta-schardinger dextrin-embedding, therefore significantly increased the value of ferfas, the ferfas tea nutrition of preparation is high, and mouthfeel is full, mellow, sweet ice-cold pleasant.
3. the present invention adopts freeze drying process that the water content of ferfas tea is controlled at below 5%, has reduced the water content of product, is easier to the long-time preservation of ferfas tea.
4. the inventive method equipment needed thereby is simple, easy to operate, is easy to control, and is applicable to batch production large-scale production.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to the following stated.
embodiment 1:a ferfas tea, it is prepared from by the raw material of following weight portion: fresh ferfas: 65, beta-schardinger dextrin-: 15, instant green tea powder: 0.04.
The preparation method of above-mentioned ferfas tea, it comprises the following steps:
S1. weigh: take according to the above ratio each raw material, standby;
S2. prepare ferfas extract:
S21. clean removal of impurities: load weighted fresh ferfas normal pressure shower is cleaned 2 times, in the time of shower, with soft hairbrush, brush away the foreign material of ferfas surface attachment;
S22. go to swim: the ferfas of cleaning after removal of impurities is placed on vibration conveyor, and vibration drains ferfas surface and swims, and blows to surface anhydrous with air-cooler;
S23. freezing pulverizing: the ferfas after air-dry is placed in to temperature for the freezing 4h of refrigerating chamber of-6 ℃, and being ground into particle diameter after freezing is 50 object ferfas particles;
S24. enzymolysis and collect fragrance ingredient: add ferfas particle and enzymolysis liquid in reactor, the content that makes ferfas particle is 45%, enzymolysis 2.5h in confined conditions, hydrolysis temperature is 45 ℃; Trap is installed in reactor top, collects fragrance ingredient in the time of enzymolysis, and fragrance ingredient is collected in closed container after evaporation, condensation, obtains liquid fragrance ingredient; Wherein, described enzymolysis liquid is the mixed liquor of protease and cellulase, and pH is 4.5, and in mixed liquor, the concentration of protease is 800 μ g/ml, and the concentration of cellulase is 30 μ g/ml;
S25. deactivation: in confined conditions the enzymolysis liquid that contains ferfas after step S24 enzymolysis is heated to 85 ℃, is cooled to normal temperature after inactivation treatment 15min, filter, gained filtrate is ferfas extract;
S3. mix and pre-freeze: the ferfas extract making is mixed with load weighted beta-schardinger dextrin-, instant green tea powder, and the liquid fragrance ingredient that adds step S24 to collect, evenly be laid in container, and be placed in the refrigerating chamber pre-freeze that temperature is-40 ℃, the pre-freeze time is 10h;
S4. freeze drying: by the freeze drying 8h under high vacuum state of the mixture after step S3 pre-freeze, to water content be 5%; Wherein, the vacuum of described high vacuum state is 50Pa, and cryodesiccated temperature is-40 ℃;
S5. packing and sterilizing: by the mixture packing after freeze drying, and to adopt Co60 radiation sterilization, dose of radiation be 4.0KGy, makes finished product ferfas tea.
After the above-mentioned ferfas tea making is brewed in the water of 90 ℃, dark brown limpid, pale yellow, bacterium perfume (or spice) overflows, and mouthfeel glycol, long is clearly pleasant.
embodiment 2:a ferfas tea, it is prepared from by the raw material of following weight portion: fresh ferfas: 70, beta-schardinger dextrin-: 25, instant green tea powder: 0.06, white granulated sugar: 6.
The preparation method of above-mentioned ferfas tea, it comprises the following steps:
S1. weigh: take according to the above ratio each raw material, standby;
S2. prepare ferfas extract:
S21. clean removal of impurities: load weighted fresh ferfas normal pressure shower is cleaned 4 times, in the time of shower, with soft hairbrush, brush away the foreign material of ferfas surface attachment;
S22. go to swim: the ferfas of cleaning after removal of impurities is placed on vibration conveyor, and vibration drains ferfas surface and swims, and blows to surface anhydrous with air-cooler;
S23. freezing pulverizing: the ferfas after air-dry is placed in to temperature for the freezing 5h of refrigerating chamber of-10 ℃, and being ground into particle diameter after freezing is 70 object ferfas particles;
S24. enzymolysis and collect fragrance ingredient: add ferfas particle and enzymolysis liquid in reactor, the content that makes ferfas particle is 55%, enzymolysis 3h in confined conditions, hydrolysis temperature is 55 ℃; Trap is installed in reactor top, collects fragrance ingredient in the time of enzymolysis, and fragrance ingredient is collected in closed container after evaporation, condensation, obtains liquid fragrance ingredient; Wherein, described enzymolysis liquid is the mixed liquor of protease and cellulase, and pH is 5.5, and in mixed liquor, the concentration of protease is 1200 μ g/ml, and the concentration of cellulase is 70 μ g/ml;
S25. deactivation: in confined conditions the enzymolysis liquid that contains ferfas after step S24 enzymolysis is heated to 90 ℃, is cooled to normal temperature after inactivation treatment 25min, filter, gained filtrate is ferfas extract;
S3. mix and pre-freeze: the ferfas extract making is mixed with load weighted beta-schardinger dextrin-, instant green tea powder, white granulated sugar, and the liquid fragrance ingredient that adds step S24 to collect, evenly be laid in container, and being placed in the refrigerating chamber pre-freeze that temperature is-32 ℃, the pre-freeze time is 12h;
S4. freeze drying: by the freeze drying 10h under high vacuum state of the mixture after step S3 pre-freeze, to water content be 4%; Wherein, the vacuum of described high vacuum state is 100Pa, and cryodesiccated temperature is-50 ℃;
S5. packing and sterilizing: by the mixture packing after freeze drying, and to adopt Co60 radiation sterilization, dose of radiation be 6.0KGy, makes finished product ferfas tea.
After the above-mentioned ferfas tea making is brewed in the water of 92 ℃, dark brown limpid, pale yellow, bacterium perfume (or spice) overflows, and mouthfeel glycol, long is clearly pleasant.
embodiment 3:a ferfas tea, it is prepared from by the raw material of following weight portion: fresh ferfas: 67, beta-schardinger dextrin-: 18, instant green tea powder: 0.05, white granulated sugar: 1.
The preparation method of above-mentioned ferfas tea, it comprises the following steps:
S1. weigh: take according to the above ratio each raw material, standby;
S2. prepare ferfas extract:
S21. clean removal of impurities: load weighted fresh ferfas normal pressure shower is cleaned 3 times, in the time of shower, with soft hairbrush, brush away the foreign material of ferfas surface attachment;
S22. go to swim: the ferfas of cleaning after removal of impurities is placed on vibration conveyor, and vibration drains ferfas surface and swims, and blows to surface anhydrous with air-cooler;
S23. freezing pulverizing: the ferfas after air-dry is placed in to temperature for the freezing 4.2h of refrigerating chamber of-10 ℃, and being ground into particle diameter after freezing is 58 object ferfas particles;
S24. enzymolysis and collect fragrance ingredient: add ferfas particle and enzymolysis liquid in reactor, the content that makes ferfas particle is 50%, enzymolysis 2.6h in confined conditions, hydrolysis temperature is 48 ℃; Trap is installed in reactor top, collects fragrance ingredient in the time of enzymolysis, and fragrance ingredient is collected in closed container after evaporation, condensation, obtains liquid fragrance ingredient; Wherein, described enzymolysis liquid is the mixed liquor of protease and cellulase, and pH is 5, and in mixed liquor, the concentration of protease is 900 μ g/ml, and the concentration of cellulase is 45 μ g/ml;
S25. deactivation: in confined conditions the enzymolysis liquid that contains ferfas after step S24 enzymolysis is heated to 86 ℃, is cooled to normal temperature after inactivation treatment 20min, filter, gained filtrate is ferfas extract;
S3. mix and pre-freeze: the ferfas extract making is mixed with load weighted beta-schardinger dextrin-, instant green tea powder, white granulated sugar, and the liquid fragrance ingredient that adds step S24 to collect, evenly be laid in container, and being placed in the refrigerating chamber pre-freeze that temperature is-50 ℃, the pre-freeze time is 18h;
S4. freeze drying: by the freeze drying 8.5h under high vacuum state of the mixture after step S3 pre-freeze, to water content be 3%; Wherein, the vacuum of described high vacuum state is 78Pa, and cryodesiccated temperature is-44 ℃;
S5. packing and sterilizing: by the mixture packing after freeze drying, and to adopt Co60 radiation sterilization, dose of radiation be 4.8KGy, makes finished product ferfas tea.
After the above-mentioned ferfas tea making is brewed in the water of 96 ℃, dark brown limpid, pale yellow, bacterium perfume (or spice) overflows, and mouthfeel glycol, long is clearly pleasant.
embodiment 4:a ferfas tea, it is prepared from by the raw material of following weight portion: fresh ferfas: 68, beta-schardinger dextrin-: 22, instant green tea powder: 0.05, white granulated sugar: 4.
The preparation method of above-mentioned ferfas tea, it comprises the following steps:
S1. weigh: take according to the above ratio each raw material, standby;
S2. prepare ferfas extract:
S21. clean removal of impurities: load weighted fresh ferfas normal pressure shower is cleaned 2 times, in the time of shower, with soft hairbrush, brush away the foreign material of ferfas surface attachment;
S22. go to swim: the ferfas of cleaning after removal of impurities is placed on vibration conveyor, and vibration drains ferfas surface and swims, and blows to surface anhydrous with air-cooler;
S23. freezing pulverizing: the ferfas after air-dry is placed in to temperature for the freezing 4.8h of refrigerating chamber of-15 ℃, and being ground into particle diameter after freezing is 60 object ferfas particles;
S24. enzymolysis and collect fragrance ingredient: add ferfas particle and enzymolysis liquid in reactor, the content that makes ferfas particle is 52%, enzymolysis 2.8h in confined conditions, hydrolysis temperature is 52 ℃; Trap is installed in reactor top, collects fragrance ingredient in the time of enzymolysis, and fragrance ingredient is collected in closed container after evaporation, condensation, obtains liquid fragrance ingredient; Wherein, described enzymolysis liquid is the mixed liquor of protease and cellulase, and pH is 5.2, and in mixed liquor, the concentration of protease is 1100 μ g/ml, and the concentration of cellulase is 68 μ g/ml;
S25. deactivation: in confined conditions the enzymolysis liquid that contains ferfas after step S24 enzymolysis is heated to 88 ℃, is cooled to normal temperature after inactivation treatment 22min, filter, gained filtrate is ferfas extract;
S3. mix and pre-freeze: the ferfas extract making is mixed with load weighted beta-schardinger dextrin-, instant green tea powder, white granulated sugar, and the liquid fragrance ingredient that adds step S24 to collect, evenly be laid in container, and being placed in the refrigerating chamber pre-freeze that temperature is-50 ℃, the pre-freeze time is 20h;
S4. freeze drying: by the freeze drying 9h under high vacuum state of the mixture after step S3 pre-freeze, to water content be 4%; Wherein, the vacuum of described high vacuum state is 85Pa, and cryodesiccated temperature is-48 ℃;
S5. packing and sterilizing: by the mixture packing after freeze drying, and to adopt Co60 radiation sterilization, dose of radiation be 5.8KGy, makes finished product ferfas tea.
After the above-mentioned ferfas tea making is brewed in the water of 98 ℃, dark brown limpid, pale yellow, bacterium perfume (or spice) overflows, and mouthfeel glycol, long is clearly pleasant.
Claims (4)
1. a ferfas tea, is characterized in that, it is prepared from by the raw material of following weight portion:
Fresh ferfas: 65～70, beta-schardinger dextrin-: 15～25,
Instant green tea powder: 0.04～0.06, white granulated sugar: 0～6.
2. the preparation method of a kind of ferfas tea as claimed in claim 1, is characterized in that, it comprises the following steps:
S1. weigh: take according to the above ratio each raw material, standby;
S2. prepare ferfas extract:
S21. clean removal of impurities: load weighted fresh ferfas normal pressure shower is cleaned 2～4 times, in the time of shower, with soft hairbrush, brush away the foreign material of ferfas surface attachment;
S22. go to swim: the ferfas of cleaning after removal of impurities is placed on vibration conveyor, and vibration drains ferfas surface and swims, and blows to surface anhydrous with air-cooler;
S23. freezing pulverizing: the ferfas after air-dry is placed in to temperature and is less than the freezing 4～5h of refrigerating chamber of-5 ℃, and being ground into particle diameter after freezing is 50～70 object ferfas particles;
S24. enzymolysis and collect fragrance ingredient: add ferfas particle and enzymolysis liquid in reactor, the content that makes ferfas particle is 45～55%, enzymolysis 2.5～3h in confined conditions, hydrolysis temperature is 45～55 ℃; Trap is installed in reactor top, collects fragrance ingredient in the time of enzymolysis, and fragrance ingredient is collected in closed container after evaporation, condensation, obtains liquid fragrance ingredient;
S25. deactivation: in confined conditions the enzymolysis liquid that contains ferfas after step S24 enzymolysis is heated to 85～90 ℃, is cooled to normal temperature after inactivation treatment 15～25min, filter, gained filtrate is ferfas extract;
S3. mix and pre-freeze: the ferfas extract making is mixed with load weighted beta-schardinger dextrin-, instant green tea powder, white granulated sugar, and the liquid fragrance ingredient that adds step S24 to collect, evenly be laid in container, and the refrigerating chamber pre-freeze that is placed in temperature≤-40 ℃, pre-freeze time >=10h;
S4. freeze drying: by the freeze drying 8～10h under high vacuum state of the mixture after step S3 pre-freeze, to water content≤5%;
S5. packing and sterilizing: by the mixture packing after freeze drying, and to adopt Co60 radiation sterilization, dose of radiation be 4.0～6.0KGy, makes finished product ferfas tea.
3. the preparation method of a kind of ferfas tea as claimed in claim 2, it is characterized in that, enzymolysis liquid described in step S24 is the mixed liquor of protease and cellulase, pH is 4.5～5.5, and the concentration of protease is 800～1200 μ g/ml in mixed liquor, the concentration of cellulase is 30～70 μ g/ml.
4. the preparation method of a kind of ferfas tea as claimed in claim 2, is characterized in that, the vacuum of high vacuum state described in step S3 is 50～100Pa, and cryodesiccated temperature is-40～-50 ℃.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109077152A (en) * | 2018-08-29 | 2018-12-25 | 南京融点食品科技有限公司 | A kind of molten beans of freezing-dry tea and preparation method thereof |
| CN110637861A (en) * | 2019-10-31 | 2020-01-03 | 广州市锦华食品有限公司 | Zinc-rich black truffle moon cake and making method thereof |
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| CN102090474A (en) * | 2010-09-25 | 2011-06-15 | 郭景龙 | Pu'er tea |
| CN102342346A (en) * | 2010-07-29 | 2012-02-08 | 德阳仙鹤生物技术有限公司 | Preparation method of Tuber dicum cook et Massee tea and Tuber dicum cook et Massee tea product |
| CN102839107A (en) * | 2012-09-20 | 2012-12-26 | 中华全国供销合作总社昆明食用菌研究所 | Preparation method of truffle wine |
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| CN102342346A (en) * | 2010-07-29 | 2012-02-08 | 德阳仙鹤生物技术有限公司 | Preparation method of Tuber dicum cook et Massee tea and Tuber dicum cook et Massee tea product |
| CN102090474A (en) * | 2010-09-25 | 2011-06-15 | 郭景龙 | Pu'er tea |
| CN102839107A (en) * | 2012-09-20 | 2012-12-26 | 中华全国供销合作总社昆明食用菌研究所 | Preparation method of truffle wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077152A (en) * | 2018-08-29 | 2018-12-25 | 南京融点食品科技有限公司 | A kind of molten beans of freezing-dry tea and preparation method thereof |
| CN110637861A (en) * | 2019-10-31 | 2020-01-03 | 广州市锦华食品有限公司 | Zinc-rich black truffle moon cake and making method thereof |
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| CN103719434B (en) | 2015-10-14 |
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