CN104026289A - Wolfberry tea baked at low temperature - Google Patents
Wolfberry tea baked at low temperature Download PDFInfo
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- CN104026289A CN104026289A CN201310066487.9A CN201310066487A CN104026289A CN 104026289 A CN104026289 A CN 104026289A CN 201310066487 A CN201310066487 A CN 201310066487A CN 104026289 A CN104026289 A CN 104026289A
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- low temperature
- chinese wolfberry
- wolfberry
- fructus lycii
- tea
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Abstract
The invention relates to a wolfberry tea baked at a low temperature. The wolfberry tea can retain original fragrance and moisture content of wolfberry and has the advantages of thorough sterilization and a long shelf-life. The wolfberry tea is prepared by removing residual stalks and bases of wolfberry fruit, cleaning the wolfberry fruit, scalding the wolfberry fruit, slicing the scalded wolfberry fruit into wolfberry slices and processing the wolfberry slices with low temperature baking equipment, wherein scalding of the whole wolfberry fruit can reduce nutrition loss of the wolfberry fruit, passivate enzymatic activity in the wolfberry fruit and realize high temperature sterilization. Thus, nutritional components and original flavor of wolfberry are maintained, the nutrient absorption degree of wolfberry is substantially increased, and the prepared wolfberry tea can be directly stewed with boiled water and drunk for a long time. The wolfberry tea is capable of nourishing the liver and the kidney, boosting vital essence, engendering muscles, improving complexion, improving eyesight, tranquillizing the mind, dispelling wind, treating deficiency, prolonging life span, reducing blood sugar and blood fat, strengthening muscles and bones and treating consumptive disease, essence deficiency, waist and knee pain, dizziness, tinnitus, internal heat, consumptive thirst, blood deficiency, sallow complexion, blurred vision and poor eyesight; and the wolfberry tea is a purely natural green health care drink containing no additive.
Description
Technical field
The present invention relates to a kind of tealeaves, the Chinese wolfberry tea that especially a kind of low temperature cures.
Background technology
Matrimony vine has filling liver kidney, beneficial vital essence, longue meat, improves complexion, improving eyesight is calmed the nerves, in consumptive disease essence lose, soreness of waist and knee joint, dizzy tinnitus, interior heat are quenched one's thirst, the deficiency of blood is sallow, blurred vision is failed to understand, dispel the wind control void, promote longevity, reduce blood pressure and blood lipoid, the effect of hard muscles and bones.From immunological theory and two aspects of Green Tea Extract theory, discuss, matrimony vine delays senility and has more scientific basis, for the elderly will utilize matrimony vine to promote longevity from now on better, has laid firm basis.
Disclosed Chinese wolfberry tea processing is mainly to take matrimony vine bud-leaf as main at present, be by matrimony vine bud-leaf by dry processing such as Exposure to Sunlight, bakings after Chinese wolfberry tea, such Chinese wolfberry tea nutrition is not enriched; People like steeping whole FRUCTUS LYCII and drink at ordinary times, and the nutrition of matrimony vine is difficult for soaking out, and human body can not absorb Chinese-wolfberry nutritive comprehensively.
Summary of the invention
The object of this invention is to provide a kind of Chinese wolfberry tea manufacturing by low temperature baking device, can keep the former perfume (or spice) of matrimony vine, moisture, the thorough long shelf-life of sterilization, conveniently drink.Chinese wolfberry tea raw material of the present invention are not matrimony vine bud-leafs, but are all selected from the FRUCTUS LYCII in original producton location; FRUCTUS LYCII through screening, pluck residual stalk and the base of a fruit, clean, soak boiling hot, chopping, tens procedures such as low temperature cures, sterilization, packing, the Chinese wolfberry tea of making retains the nutrition of matrimony vine completely, can significantly improve infiltration rate, improve curative effect, can directly with boiling water, reconstitute long-term drinking.
Low temperature cures and refers to that low temperature baking device is curing the rhythm of making processing to raw material, the firepower using, curing the middle dehydration phase, cure, urge quick-fried, the rhythm that each valency section is used according to the speciality of raw material, water content etc. and the person's of curing understanding, because the different rhythm (control of intensification rhythm, firepower, exhaust) that cures has different effects, also can say fast stir-fry and slow stir-fry, because the very fast stir-fry of temperature is lower, the length of also drawing on the time is a little, organism maintains active temperature can not surpass 60 ℃, and it can be that food is slowly ripe more abundant that low temperature cures.The low temperature technology of curing is to utilize coal, electricity, burning gases, solar energy, steam, the heat of the generations such as microwave is thermal source, pyrotoxin will remain on the temperature of constant temperature by radiator in vacuum tank, temperature control scope is between 50 ℃-300 ℃, the precision of temperature is by the determine precision of temperature control table, rely on vacuum principle to process and cure Chinese wolfberry tea, under the state of vacuum, the moisture of Chinese wolfberry tea is dried and is about 3～6%, mouthfeel is more crisp, it is the technical skill that the prototype structure of Chinese wolfberry tea roasting presents naturally, matrimony vine consistency, the nutritional labeling and the original local flavor that keep matrimony vine.
A preparation method for the Chinese wolfberry tea that pure natural low temperature cures, its making step comprises:
(1), selected free from insect pests, without going rotten, never degenerate, pure FRUCTUS LYCII, pluck residual stalk and the base of a fruit, cleaning; FRUCTUS LYCII can be selected fresh FRUCTUS LYCII, also can select dried dry wolfberry fruit.
(2), with clear water rinse FRUCTUS LYCII clean after, with saline sook after 1-2 hours, then clean residual earth, the residual attached agricultural chemicals of microorganism and surface above FRUCTUS LYCII with clear water, FRUCTUS LYCII reaches its clean degree; The salt content of salt solution is 1-3 ‰ of water.
(3), cleaned FRUCTUS LYCII is put into >=95 ℃ of salt solution that boil soak and scald 2-10 minutes; 1, soak and scald to translucent, ripe and just passable when not soft; 2, the FRUCTUS LYCII of whole soaks and scalds the nutrition leak that can reduce matrimony vine; 3, the boil salt content of salt solution is 1-3 ‰ of water; 4, soak like this enzymatic activity, the high temperature sterilization of boiling hot process in can passivation FRUCTUS LYCII, salt solution can also prevent the oxidation stain of FRUCTUS LYCII; 5, boiling hot inhomogeneous for preventing that FRUCTUS LYCII from soaking, can by containing the leakage basket of FRUCTUS LYCII or leak pallet in the salt solution that boils back and forth, teetertotter, stirring can make every FRUCTUS LYCII can evenly soak boiling hot being heated like this.
(4), by after soaking hot FRUCTUS LYCII and pulling out and, with dewaterer, slough the surface water of FRUCTUS LYCII.
(5), 1, by selecting cleaned fresh FRUCTUS LYCII, with baking device, make and be processed as low temperature and cure the ripe Chinese wolfberry fruit dry that shortening is good; In process, stoving temperature keeps 50-60 ℃ of constant temperature, and the time of curing is 5 hours, water content≤10-20% of the Chinese wolfberry fruit dry after curing; The Chinese wolfberry fruit dry that low temperature is cured is cut to the filamentous matrimony vine silk of 0.5-3 millimeters of fineness degrees according to the requirement of product specification with machine, or be cut to the matrimony vine sheet that thickness is the sheet of 0.5-3 millimeters.
2, by soaking the dry wolfberry of sloughing after surface water after scalding, really with machine, according to the requirement of product specification, be cut to the filamentous matrimony vine silk of 0.5-3 millimeters of fineness degrees, or be cut to the matrimony vine sheet that thickness is the sheet of 0.5-3 millimeters.
(6), the matrimony vine silk sheet cutting is made to the Chinese wolfberry tea be processed into of low temperature baking device, in process, stoving temperature keeps between 50-60 ℃ of constant temperature, the time of curing is 4-8 hours.1, matrimony vine silk sheet can produce enzymatic browning under the dry high temperature of stoving temperature >=65 ℃, and oxidisability brown stain and high temperature decompose and cause Chinese wolfberry tea to darken pigment, and it is large that organism maintains activity change; 2, matrimony vine silk sheet can produce enzymatic browning under ℃ dry low temperature of stoving temperature≤45, and Chinese wolfberry tea darkens, and this is that it is large that organism maintains activity change because the low time lengthening of curing of temperature causes heat to increase the impact of Chinese wolfberry tea pigment; 3, matrimony vine silk sheet cures the close primary colors of color of the Chinese wolfberry tea of generation between 50-60 ℃ of temperature, presents comparatively bright color, and it is little that organism maintains activity change.4, low temperature cures water content≤6% of the Chinese wolfberry tea processing.
(7), by low temperature, cure after the Chinese wolfberry tea sterilization of making, according to selling SK WT requirement bag distribution packaging
Tool of the present invention has the following advantages:
The present invention is that low temperature cures the Chinese wolfberry tea that process technology is made, FRUCTUS LYCII through screening, pluck residual stalk and the base of a fruit, clean, soak boiling hot, chopping sheet, Chinese wolfberry tea that low temperature cures the tens procedure mades such as making, sterilization, vacuum packaging, the low easy preservation of moisture, the thorough long shelf-life of sterilization, retain the nutrition of matrimony vine completely, can directly with boiling water, reconstitute long-term drinking; The nutrition leak that can reduce matrimony vine is scalded in soaking of whole FRUCTUS LYCII, enzymatic activity, high temperature sterilization in all right passivation FRUCTUS LYCII, and salt solution can also prevent the oxidation stain of FRUCTUS LYCII; Chinese wolfberry tea has filling liver kidney, beneficial vital essence, longue meat, improves complexion, improving eyesight is calmed the nerves, in consumptive disease essence lose, soreness of waist and knee joint, dizzy tinnitus, interior heat are quenched one's thirst, the deficiency of blood is sallow, blurred vision is failed to understand, dispel the wind control void, promote longevity, reduce blood pressure and blood lipoid, the effect of hard muscles and bones, be that not contain any additive be the green health drink of pure natural.
The specific embodiment
The Chinese wolfberry tea that embodiment 1, a kind of low temperature cure, its preparation method is as follows:
(1), selected free from insect pests, without going rotten, never degenerate, pure FRUCTUS LYCII, pluck residual stalk and the base of a fruit, cleaning; Here the FRUCTUS LYCII of selecting is the dry wolfberry fruit of drying.
(2), with clear water rinse FRUCTUS LYCII clean after, with saline sook 1 hour, then clean residual earth, the residual attached agricultural chemicals of microorganism and surface above FRUCTUS LYCII with clear water, FRUCTUS LYCII reaches its clean degree; The salt content of salt solution is 1 ‰ of water.
(3), whole cleaned FRUCTUS LYCII put into >=95 ℃ of salt solution that boil soak and scald 5 minutes; 1, soak and scald to translucent, ripe and just passable when not soft; 2, the boil salt content of salt solution is 1 ‰ of water; 3, boiling hot inhomogeneous for preventing that FRUCTUS LYCII from soaking, can by containing the leakage basket of FRUCTUS LYCII or leak pallet in the salt solution that boils back and forth, teetertotter, stirring can make every FRUCTUS LYCII can evenly soak boiling hot being heated like this.
(4), by after soaking hot FRUCTUS LYCII and pulling out and, with dewaterer, slough the surface water of FRUCTUS LYCII.
(5), by soaking the FRUCTUS LYCII of sloughing after surface water after scalding, with machine, according to the requirement of product specification, be cut to the filamentous matrimony vine silk of 1 millimeter of fineness degree, or be cut to the matrimony vine sheet that thickness is the sheet of 1 millimeter.
(6), the matrimony vine silk sheet cutting is made and to be processed as low temperature and to cure the Chinese wolfberry tea that shortening is good with baking device, in process, stoving temperature keeps 55 ℃ of constant temperature, and the time of curing is 6 hours, water content≤6% of the Chinese wolfberry tea after curing.
(7), by low temperature, cure after the Chinese wolfberry tea sterilization of making, according to selling SK WT requirement bag distribution packaging.
The Chinese wolfberry tea that embodiment 2, a kind of low temperature cure, its preparation method comprises as follows:
(1), selected free from insect pests, without going rotten, never degenerate, pure FRUCTUS LYCII, pluck residual stalk and the base of a fruit, cleaning; Here the FRUCTUS LYCII of selecting is fresh FRUCTUS LYCII.
(2), after clean with clear water flushing FRUCTUS LYCII; Cleaned FRUCTUS LYCII is put into >=95 ℃ of salt solution that boil soak and scald 8 minutes; 1, soak and scald to translucent, ripe and just passable when not soft; 2, the boil salt content of salt solution is 1 ‰ of water; 3, boiling hot inhomogeneous for preventing that FRUCTUS LYCII from soaking, can by containing the leakage basket of FRUCTUS LYCII or leak pallet in the salt solution that boils back and forth, teetertotter, stirring can make every FRUCTUS LYCII can evenly soak boiling hot being heated like this.
(3), whole cleaned FRUCTUS LYCII pulled out and after, with dewaterer, slough the surface water of FRUCTUS LYCII.
(4), by selecting cleaned FRUCTUS LYCII, with baking device, make and to be processed as low temperature and to cure the ripe Chinese wolfberry fruit dry that shortening is good; In process, stoving temperature keeps 55 ℃ of constant temperature, and the time of curing is 6 hours, water content≤15% of the Chinese wolfberry fruit dry after curing.
(5), Chinese wolfberry fruit dry that low temperature is cured is cut to the filamentous matrimony vine silk of 1 millimeter of fineness degree, or is cut to the matrimony vine sheet that thickness is the sheet of 1 millimeter according to the requirement of product specification with machine.
(6), the matrimony vine silk sheet cutting is made and to be processed as low temperature and to cure the Chinese wolfberry tea that shortening is good with baking device, in process, stoving temperature keeps 55 ℃ of constant temperature, and the time of curing is 2 hours, water content≤6% of the Chinese wolfberry tea after curing.
(7), by low temperature, cure after the Chinese wolfberry tea sterilization of making, according to selling SK WT requirement bag distribution packaging.
Claims (7)
1. the Chinese wolfberry tea that low temperature cures, is characterized in that: the raw material of (1), making Chinese wolfberry tea is fresh FRUCTUS LYCII, can be also dried dry wolfberry fruit; (2), the FRUCTUS LYCII of choosing is plucked after residual stalk, the base of a fruit to cleaning, immersion, chopping sheet; (3), whole FRUCTUS LYCII boiled soaking of salt solution is boiling hot; (4), by the matrimony vine silk sheet cutting with low temperature baking device processing make into Chinese wolfberry tea; (5), by disinfection equipment, the Chinese wolfberry tea of curing carry out sterilization place after, according to weight, require bag distribution packaging.
2. the Chinese wolfberry tea that a kind of low temperature according to claim 1 cures, is characterized in that: will after FRUCTUS LYCII wash clean, use saline sook 1-3 hours; With clear water, clean residual earth, the residual attached agricultural chemicals of microorganism and surface above FRUCTUS LYCII again, FRUCTUS LYCII reaches its clean degree; The salt content of salt solution is 0.5-3 ‰ of water.
3. the Chinese wolfberry tea that a kind of low temperature according to claim 1 cures, is characterized in that: whole cleaned FRUCTUS LYCII put into >=95 ℃ of salt solution that boil soak and scald 3-15 minutes; (1), the boil salt content of salt solution is 0.5-3 ‰ of water; (2), soaking of whole FRUCTUS LYCII scalded the nutrition leak that can reduce matrimony vine, enzymatic activity, high temperature sterilization in all right passivation FRUCTUS LYCII.
4. the Chinese wolfberry tea that a kind of low temperature according to claim 1 cures, is characterized in that: (1), by selecting cleaned fresh FRUCTUS LYCII, with baking device, make and to be processed as low temperature and to cure the Chinese wolfberry fruit dry making; (2), stoving temperature keeps 50-60 ℃ of constant temperature in the process of processing Chinese wolfberry fruit dry, the time of curing is 5-8 hours; (3), water content≤15-20% of the Chinese wolfberry fruit dry after curing; (4), Chinese wolfberry fruit dry that low temperature is cured is cut to the filamentous matrimony vine silk of 0.5-3 millimeters of fineness degrees, or is cut to the matrimony vine sheet that thickness is the sheet of 0.5-3 millimeters according to the requirement of product specification with machine.
5. the Chinese wolfberry tea that a kind of low temperature according to claim 1 cures, it is characterized in that: by soaking the dry wolfberry of sloughing after surface water after scalding, really with machine, according to the requirement of product specification, be cut to the filamentous matrimony vine silk of 0.5-3 millimeters of fineness degrees, or be cut to the matrimony vine sheet that thickness is the sheet of 0.5-3 millimeters.
6. the Chinese wolfberry tea that a kind of low temperature according to claim 1 cures, it is characterized in that: the matrimony vine silk sheet cutting is processed as to low temperature with baking device making and cures the Chinese wolfberry tea that shortening is good, in process, stoving temperature keeps between 50-60 ℃ of constant temperature, and the time of curing is 2-8 hours.
7. the Chinese wolfberry tea that a kind of low temperature according to claim 1 cures, is characterized in that: the equipment of the Chinese wolfberry tea that making low temperature is baked and banked up with earth is the low temperature baking device that has pyrotoxin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310066487.9A CN104026289A (en) | 2013-03-04 | 2013-03-04 | Wolfberry tea baked at low temperature |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310066487.9A CN104026289A (en) | 2013-03-04 | 2013-03-04 | Wolfberry tea baked at low temperature |
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| CN104026289A true CN104026289A (en) | 2014-09-10 |
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| CN201310066487.9A Pending CN104026289A (en) | 2013-03-04 | 2013-03-04 | Wolfberry tea baked at low temperature |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812617A (en) * | 2021-09-28 | 2021-12-21 | 厦门市燕之屋丝浓食品有限公司 | Instant cubilose product suitable for middle-aged and old people and preparation method thereof |
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2013
- 2013-03-04 CN CN201310066487.9A patent/CN104026289A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812617A (en) * | 2021-09-28 | 2021-12-21 | 厦门市燕之屋丝浓食品有限公司 | Instant cubilose product suitable for middle-aged and old people and preparation method thereof |
| CN113812617B (en) * | 2021-09-28 | 2024-02-09 | 厦门市燕之屋丝浓食品有限公司 | Instant edible bird's nest product suitable for middle-aged and elderly people and preparation method thereof |
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Application publication date: 20140910 |