CN103719434B - A kind of truffle tea and preparation method thereof - Google Patents
A kind of truffle tea and preparation method thereof Download PDFInfo
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- CN103719434B CN103719434B CN201310730315.7A CN201310730315A CN103719434B CN 103719434 B CN103719434 B CN 103719434B CN 201310730315 A CN201310730315 A CN 201310730315A CN 103719434 B CN103719434 B CN 103719434B
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Abstract
The invention discloses a kind of truffle tea, 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 truffle tea comprises the following steps: weigh, preparation ferfas extract, freeze drying, packing and sterilizing, method prepare ferfas extract comprises cleaning removal of impurities, go to swim, Freezing smashing, enzymolysis and collection fragrance ingredient, deactivation.The invention has the beneficial effects as follows: truffle tea of the present invention farthest remains the nutrition of ferfas and the fragrance of ferfas, have be of high nutritive value, characteristic that mouthfeel is good; The method equipment needed thereby producing this truffle tea is simple, easy to operate, cost is low, is applicable to the large-scale production of batch production.
Description
Technical field
The invention belongs to Edible mushroom processing field, be specifically related to a kind of truffle tea and preparation method thereof.
Background technology
Ferfas (Tuber), belongs to Ascomycotina, Tuberale, Tuberaceae.Another name pig encircles bacterium, without ma rattan fruit, Radix cynanchi wilfordii, also truffle is claimed, be a kind of be grown on the mixed coniferous broad leaved forests such as Huashan pine, China fir, Quercus acutissima, Coriaria sinica shallow topsoil or plant rhizosphere soil in edible fungus, yellowish-brown time fresh, ascocarp is irregular spherical, oval, and surface has significantly as the prominent wart of mulberry fruit shape, and the many circles of boss are blunt, stitched by dark netted ditch and separate, fruit diameter 2.5 ~ 5.5cm × 2.1 ~ 4cm or larger.
Ferfas, has unique fragrance and high nutritive value, has the good reputation such as " diamond on dining table ", " underground gold ".Mankind's edible truffle has the history of more than one thousand years.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, with being called as three large treasures, being European and American areas eatings, being also one of the food materials of costliness the most in the world.Ferfas is rich in 17 seed amino acids (amino acid that wherein human body self can not synthesize has 8 kinds), 8 kinds of vitamins, appropriate protein and alpha-androstanol, ceramide, truffle polysaccharide, aliphatic acid and trace elements etc. more than 50 plant physiologically active composition and aroma ingredients, and containing essential nutrients such as zinc, manganese, iron, calcium, phosphorus, selenium, there is develop immunitypty, anti-ageing, beneficial stomach, clear god, hemostasis, treat the medical values such as hemorrhoid, there is active anticancer, there is certain inhibitory action to cancer cell, can brain cell activity be excited.
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, Truffle wine etc. are main, goods about truffle tea are extremely rare, Chinese patent CN102342346 A discloses a kind of preparation method of truffle tea, it is under≤60 DEG C of temperature conditions, dry clean ferfas to moisture weight content≤10%, after pulverizing, getting particle diameter is that the dried particles of 5 ~ 30 mesh sieve scopes is as product, although this product is the bacterium teabag drink of the pure natural not adding auxiliary material, there is the effect improving immunity of organisms, but this teabag drink is as product using dry ferfas particle, can only 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 atmosphere, sex change, and do not add other composition, the mouthfeel of truffle tea is also poor.
Summary of the invention
The object of the invention is to the shortcoming overcoming prior art, provide a kind of truffle tea, this truffle tea farthest remains 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 preparing truffle tea, the method equipment needed thereby is simple, easy to operate, cost is low, be applicable to the large-scale production of batch production.
Object of the present invention is achieved through the following technical solutions: a kind of truffle 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 truffle tea, it comprises the following steps:
S1. weigh: take each raw material according to the above ratio, for subsequent use;
S2. ferfas extract is prepared:
S21. removal of impurities is cleaned: by load weighted fresh ferfas normal pressure shower cleaning 2 ~ 4 times, while shower, brush away the foreign material of ferfas surface attachment with soft hairbrush;
S22. go to swim: be placed on vibration conveyor by the ferfas after cleaning removal of impurities, vibration drains ferfas surface and swims, and blows to surface anhydrous with air-cooler;
S23. Freezing smashing: the ferfas after air-dry is placed in the freezing 4 ~ 5h of refrigerating chamber that temperature is less than-5 DEG C, being ground into particle diameter after freezing is 50 ~ 70 object ferfas particles;
S24. enzymolysis and collection fragrance ingredient: add ferfas particle and enzymolysis liquid in reactor, make the content of ferfas particle be 45 ~ 55%, enzymolysis 2.5 ~ 3h in confined conditions, hydrolysis temperature is 45 ~ 55 DEG C; Install trap above reactor, collect fragrance ingredient while enzymolysis, 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 containing ferfas after step S24 enzymolysis is heated to 85 ~ 90 DEG C, is cooled to normal temperature after inactivation treatment 15 ~ 25min, filter, gained filtrate is ferfas extract;
S3. mixing and pre-freeze: obtained ferfas extract is mixed with load weighted beta-schardinger dextrin-, instant green tea powder, white granulated sugar, and add the liquid fragrance ingredient that step S24 collects, evenly be laid in container, and be placed in the refrigerating chamber pre-freeze of temperature≤-40 DEG C, 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 adopt Co60 radiation sterilization, dose of radiation is 4.0 ~ 6.0KGy, i.e. obtained finished product truffle tea.
The present invention has the following advantages:
1. the fragrance ingredient of ferfas is collected by the present invention, and adds in truffle tea, therefore farthest remains the strong fragrance of ferfas, the truffle tea of preparation brew rear dark brown limpid, light yellow in color, bacterium spiciness are strongly fragrant.
2. in preparation technology of the present invention, enzymolysis processing has been carried out to ferfas, 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, it is made to be easy to stripping after being embedded by beta-schardinger dextrin-, therefore the value of ferfas is significantly increased, the truffle tea nutrition of preparation is high, and mouthfeel is full, mellow, sweet ice-cold pleasant.
3. the present invention adopts freeze drying process by the water content control of truffle tea below 5%, reduces the water content of product, is easier to the long-time preservation of truffle 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.
Detailed description of the invention
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 kind of truffle 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 truffle tea, it comprises the following steps:
S1. weigh: take each raw material according to the above ratio, for subsequent use;
S2. ferfas extract is prepared:
S21. removal of impurities is cleaned: load weighted fresh ferfas normal pressure shower is cleaned 2 times, while shower, brushes away the foreign material of ferfas surface attachment with soft hairbrush;
S22. go to swim: be placed on vibration conveyor by the ferfas after cleaning removal of impurities, vibration drains ferfas surface and swims, and blows to surface anhydrous with air-cooler;
S23. Freezing smashing: the ferfas after air-dry is placed in the freezing 4h of refrigerating chamber that temperature is-6 DEG C, being ground into particle diameter after freezing is 50 object ferfas particles;
S24. enzymolysis and collection fragrance ingredient: add ferfas particle and enzymolysis liquid in reactor, make the content of ferfas particle be 45%, enzymolysis 2.5h in confined conditions, hydrolysis temperature is 45 DEG C; Install trap above reactor, collect fragrance ingredient while enzymolysis, 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 containing ferfas after step S24 enzymolysis is heated to 85 DEG C, is cooled to normal temperature after inactivation treatment 15min, filter, gained filtrate is ferfas extract;
S3. mixing and pre-freeze: obtained ferfas extract is mixed with load weighted beta-schardinger dextrin-, instant green tea powder, and add the liquid fragrance ingredient that step S24 collects, evenly be laid in container, and be placed in the refrigerating chamber pre-freeze that temperature is-40 DEG C, 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, be 5% to water content; Wherein, the vacuum of described high vacuum state is 50Pa, and cryodesiccated temperature is-40 DEG C;
S5. packing and sterilizing: by the mixture packing after freeze drying, and adopt Co60 radiation sterilization, dose of radiation is 4.0KGy, i.e. obtained finished product truffle tea.
After above-mentioned obtained truffle tea being brewed in the water of 90 DEG C, dark brown limpid, pale yellow, bacterium perfume (or spice) overflows, mouthfeel glycol, long, clearly pleasant.
embodiment 2:a kind of truffle 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 truffle tea, it comprises the following steps:
S1. weigh: take each raw material according to the above ratio, for subsequent use;
S2. ferfas extract is prepared:
S21. removal of impurities is cleaned: load weighted fresh ferfas normal pressure shower is cleaned 4 times, while shower, brushes away the foreign material of ferfas surface attachment with soft hairbrush;
S22. go to swim: be placed on vibration conveyor by the ferfas after cleaning removal of impurities, vibration drains ferfas surface and swims, and blows to surface anhydrous with air-cooler;
S23. Freezing smashing: the ferfas after air-dry is placed in the freezing 5h of refrigerating chamber that temperature is-10 DEG C, being ground into particle diameter after freezing is 70 object ferfas particles;
S24. enzymolysis and collection fragrance ingredient: add ferfas particle and enzymolysis liquid in reactor, make the content of ferfas particle be 55%, enzymolysis 3h in confined conditions, hydrolysis temperature is 55 DEG C; Install trap above reactor, collect fragrance ingredient while enzymolysis, 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 containing ferfas after step S24 enzymolysis is heated to 90 DEG C, is cooled to normal temperature after inactivation treatment 25min, filter, gained filtrate is ferfas extract;
S3. mixing and pre-freeze: obtained ferfas extract is mixed with load weighted beta-schardinger dextrin-, instant green tea powder, white granulated sugar, and add the liquid fragrance ingredient that step S24 collects, evenly be laid in container, and being placed in the refrigerating chamber pre-freeze that temperature is-32 DEG C, 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, be 4% to water content; Wherein, the vacuum of described high vacuum state is 100Pa, and cryodesiccated temperature is-50 DEG C;
S5. packing and sterilizing: by the mixture packing after freeze drying, and adopt Co60 radiation sterilization, dose of radiation is 6.0KGy, i.e. obtained finished product truffle tea.
After above-mentioned obtained truffle tea being brewed in the water of 92 DEG C, dark brown limpid, pale yellow, bacterium perfume (or spice) overflows, mouthfeel glycol, long, clearly pleasant.
embodiment 3:a kind of truffle 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 truffle tea, it comprises the following steps:
S1. weigh: take each raw material according to the above ratio, for subsequent use;
S2. ferfas extract is prepared:
S21. removal of impurities is cleaned: load weighted fresh ferfas normal pressure shower is cleaned 3 times, while shower, brushes away the foreign material of ferfas surface attachment with soft hairbrush;
S22. go to swim: be placed on vibration conveyor by the ferfas after cleaning removal of impurities, vibration drains ferfas surface and swims, and blows to surface anhydrous with air-cooler;
S23. Freezing smashing: the ferfas after air-dry is placed in the freezing 4.2h of refrigerating chamber that temperature is-10 DEG C, being ground into particle diameter after freezing is 58 object ferfas particles;
S24. enzymolysis and collection fragrance ingredient: add ferfas particle and enzymolysis liquid in reactor, make the content of ferfas particle be 50%, enzymolysis 2.6h in confined conditions, hydrolysis temperature is 48 DEG C; Install trap above reactor, collect fragrance ingredient while enzymolysis, 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 containing ferfas after step S24 enzymolysis is heated to 86 DEG C, is cooled to normal temperature after inactivation treatment 20min, filter, gained filtrate is ferfas extract;
S3. mixing and pre-freeze: obtained ferfas extract is mixed with load weighted beta-schardinger dextrin-, instant green tea powder, white granulated sugar, and add the liquid fragrance ingredient that step S24 collects, evenly be laid in container, and being placed in the refrigerating chamber pre-freeze that temperature is-50 DEG C, 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, be 3% to water content; Wherein, the vacuum of described high vacuum state is 78Pa, and cryodesiccated temperature is-44 DEG C;
S5. packing and sterilizing: by the mixture packing after freeze drying, and adopt Co60 radiation sterilization, dose of radiation is 4.8KGy, i.e. obtained finished product truffle tea.
After above-mentioned obtained truffle tea being brewed in the water of 96 DEG C, dark brown limpid, pale yellow, bacterium perfume (or spice) overflows, mouthfeel glycol, long, clearly pleasant.
embodiment 4:a kind of truffle 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 truffle tea, it comprises the following steps:
S1. weigh: take each raw material according to the above ratio, for subsequent use;
S2. ferfas extract is prepared:
S21. removal of impurities is cleaned: load weighted fresh ferfas normal pressure shower is cleaned 2 times, while shower, brushes away the foreign material of ferfas surface attachment with soft hairbrush;
S22. go to swim: be placed on vibration conveyor by the ferfas after cleaning removal of impurities, vibration drains ferfas surface and swims, and blows to surface anhydrous with air-cooler;
S23. Freezing smashing: the ferfas after air-dry is placed in the freezing 4.8h of refrigerating chamber that temperature is-15 DEG C, being ground into particle diameter after freezing is 60 object ferfas particles;
S24. enzymolysis and collection fragrance ingredient: add ferfas particle and enzymolysis liquid in reactor, make the content of ferfas particle be 52%, enzymolysis 2.8h in confined conditions, hydrolysis temperature is 52 DEG C; Install trap above reactor, collect fragrance ingredient while enzymolysis, 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 containing ferfas after step S24 enzymolysis is heated to 88 DEG C, is cooled to normal temperature after inactivation treatment 22min, filter, gained filtrate is ferfas extract;
S3. mixing and pre-freeze: obtained ferfas extract is mixed with load weighted beta-schardinger dextrin-, instant green tea powder, white granulated sugar, and add the liquid fragrance ingredient that step S24 collects, evenly be laid in container, and being placed in the refrigerating chamber pre-freeze that temperature is-50 DEG C, 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, be 4% to water content; Wherein, the vacuum of described high vacuum state is 85Pa, and cryodesiccated temperature is-48 DEG C;
S5. packing and sterilizing: by the mixture packing after freeze drying, and adopt Co60 radiation sterilization, dose of radiation is 5.8KGy, i.e. obtained finished product truffle tea.
After above-mentioned obtained truffle tea being brewed in the water of 98 DEG C, dark brown limpid, pale yellow, bacterium perfume (or spice) overflows, mouthfeel glycol, long, clearly pleasant.
Claims (1)
1. a preparation method for truffle tea, described truffle tea 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 described truffle tea, is characterized in that, it comprises the following steps:
S1. weigh: take each raw material according to the above ratio, for subsequent use;
S2. ferfas extract is prepared:
S21. removal of impurities is cleaned: by load weighted fresh ferfas normal pressure shower cleaning 2 ~ 4 times, while shower, brush away the foreign material of ferfas surface attachment with soft hairbrush;
S22. go to swim: be placed on vibration conveyor by the ferfas after cleaning removal of impurities, vibration drains ferfas surface and swims, and blows to surface anhydrous with air-cooler;
S23. Freezing smashing: the ferfas after air-dry is placed in the freezing 4 ~ 5h of refrigerating chamber that temperature is less than-5 DEG C, being ground into particle diameter after freezing is 50 ~ 70 object ferfas particles;
S24. enzymolysis and collection fragrance ingredient: add ferfas particle and enzymolysis liquid in reactor, make the content of ferfas particle be 45 ~ 55%, enzymolysis 2.5 ~ 3h in confined conditions, hydrolysis temperature is 45 ~ 55 DEG C; Install trap above reactor, collect fragrance ingredient while enzymolysis, 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 containing ferfas after step S24 enzymolysis is heated to 85 ~ 90 DEG C, is cooled to normal temperature after inactivation treatment 15 ~ 25min, filter, gained filtrate is ferfas extract;
S3. mixing and pre-freeze: obtained ferfas extract is mixed with load weighted beta-schardinger dextrin-, instant green tea powder, white granulated sugar, and add the liquid fragrance ingredient that step S24 collects, evenly be laid in container, and be placed in the refrigerating chamber pre-freeze of temperature≤-40 DEG C, 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%; Wherein, the vacuum of described high vacuum state is 50 ~ 100Pa, and cryodesiccated temperature is-40 ~-50 DEG C;
S5. packing and sterilizing: by the mixture packing after freeze drying, and adopt Co60 radiation sterilization, dose of radiation is 4.0 ~ 6.0KGy, i.e. obtained finished product truffle tea.
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| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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2013
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Non-Patent Citations (1)
| Title |
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| 块菌香气及多糖的研究;张世奇;《中国优秀硕士学位论文全文数据库 农业科技辑》;20110915(第9期);5,22 * |
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