CN104543147A - Processing method of pumpkin and folium mori tea paste - Google Patents
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Abstract
The invention discloses a processing method of pumpkin and folium mori tea paste. The pumpkin and folium mori tea paste comprises the following raw materials in parts by weight: 30-40 parts of pumpkin juice, 25-30 parts of minced pumkin, 25-35 parts of folium mori juice and 10-15 parts of tea powder filter residue, wherein the total weight is 100, and is prepared by adopting the steps of pretreating and preparing the pumpkin, treating folium mori, preparing a tea powder extracting solution, crushing, and preparing the tea paste. The tea paste prepared by adopting the processing method is prepared from raw materials such as green and healthy pumpkin and folium mori which are rich in nutrients and wide in sources, so that the production cost is lowered, and the new variety and the nutrient ingredients of the tea paste are enriched; the pumpkin and folium mori tea paste is convenient to carry, pure in taste, and wide in market prospect, and is increased in economic benefit.
Description
Technical field
The present invention relates to a kind of processing method of tea cream, especially relate to a kind of processing method of pumpkin Mulberry-leaf Tea cream.
Background technology
Tea cream is a kind of portable instant capacity teabag drink, and being by tea juice extraction and concentration, to greatest extent original material of these tealeaves being effectively dissolved into tea juice and converging cream again, is a kind of solid-state instant tea.Compare with traditional tea, tea cream good portability, and the simple and convenient health again of passes during brewing, for field worker, out of town trip person is more practical.
Pumpkin and mulberry leaf are all food very common on market, and current pumpkin, except being used as food materials by people, is also processed to the food such as cake, preserved fruit, can, and mulberry leaf more and more receive the concern of people because of its abundant nutriment.Tea cream kind in existing market is comparatively single, especially few with the tea cream that pumpkin and mulberry leaf make for major ingredient, thus the economic worth of tea cream and market prospects very wide.
Summary of the invention
The nutriment that the object of the invention is for raw materials such as existing pumpkin, mulberry leaf can not by efficient absorption and the more single deficiency of the product category gone out by these Raw material processings, there is provided a kind of processing method of pumpkin Mulberry-leaf Tea cream, the method can improve nutritive value and the economic worth of tea cream.
The present invention solves the technical scheme that its technical problem takes:
A processing method for pumpkin Mulberry-leaf Tea cream, adopts following steps:
A. pumpkin pretreatment: choose the pumpkin without disease and pest, pumpkin after peeling is cut into pumpkin block, in pumpkin block, add its weight 1-2 times water pull an oar, carry out screen cloth through 60-80 object screen cloth to filter, obtained crushed pumpkin and pumpkin residua, ratio by weight 1:1 after being smashed to pieces by pumpkin peel mixes with pumpkin residua, obtained pumpkin is rotten, the cellulase of its weight 0.02-0.06% is added in pumpkin gruel, the pectase of 0.01-0.03%, enzymolysis 2-3 hour under the environment of 40-50 DEG C, for subsequent use, pumpkin peel is carried out associating enzymolysis with pumpkin residua, improve the utilization rate of raw material,
B. mulberry leaf process: by the chopping making beating after cleaning of fresh mulberry leaf, obtained mulberry leaf slurry;
C. tea powder extract preparation: raw tea material is carried out clear water drip washing, drying is carried out under the environment of 50 ± 5 DEG C, ultra-fine grinding is carried out after drying, obtained raw tea material powder, its weight 5-8 pure water is doubly added in raw tea material powder, backflow lixiviate 16-20min is carried out under 55-60 DEG C of water bath with thermostatic control environment, be cooled to room temperature, filter to get filtrate one and filter residue, filter residue carries out backflow lixiviate 10-12min with 5-8 pure water doubly again under 90-100 DEG C of environment, be cooled to room temperature, filter to get filtrate two, filtrate one is mixed with filtrate two, the 20-25% of original volume is concentrated under the environment of 60-70 DEG C, obtained tea powder extract, twice lixiviate fully can extract the nutritional labeling in tea powder,
D. mix: get Pumpkin Juice 30-40 weight portion, the rotten 25-30 weight portion of pumpkin, mulberry leaf slurry 25-35 weight portion, tea powder filter residue 10-15 weight portion, prepare 100 weight portions, mix, under-16 ~-12 DEG C of conditions, freezing 6-8 hour, then presses 8-10kg/m in useful load
2, operating pressure 40-60Pa, resolve pressure 20-30 Pa, temperature 40-45 DEG C condition under dry, obtained mixed material, continues to utilize by tea powder filter residue, improves the utilization ratio of raw material further;
E. pulverize: pulverized by dried mixed material, particle diameter is 180-200um, obtained mixed material powder;
F. tea cream preparation: the tea powder extract adding its weight 40-60% in mixed material powder, is deployed into pasty state, pumpkin Mulberry-leaf Tea cream is made in sizing.
Raw tea material in described step c is one or more mixing of green tea, black tea, jasmine tea.
Beneficial effect: the tea cream of this method processing with the pumpkin of green health, nutritious, wide material sources and mulberry leaf for raw material, not only reduce production cost, and enriched the new varieties of tea cream and the nutritional labeling of tea cream, easy to carry, color and luster is pure and mild, pure in mouth feel, improve economic benefit, has wide market prospects.
Detailed description of the invention
Embodiment one:
A processing method for pumpkin Mulberry-leaf Tea cream, adopts following steps:
A. pumpkin pretreatment: choose the pumpkin without disease and pest, pumpkin after peeling is cut into pumpkin block, the water adding 10kg in the pumpkin block of 10kg is pulled an oar, carry out screen cloth through 60 object screen clothes to filter, obtained crushed pumpkin and pumpkin residua, 5kg pumpkin peel is smashed to pieces and mixes with the pumpkin residua of 5kg, obtained pumpkin is rotten, the cellulase of 0.002kg is added in pumpkin gruel, the pectase of 0.001kg, under the environment of 40 DEG C, enzymolysis 3 hours, for subsequent use, pumpkin peel is carried out associating enzymolysis with pumpkin residua, improves the utilization rate of raw material;
B. mulberry leaf process: by the chopping making beating after cleaning of fresh mulberry leaf, obtained mulberry leaf slurry;
C. tea powder extract preparation: green tea is carried out clear water drip washing, drying is carried out under the environment of 45 DEG C, ultra-fine grinding is carried out after drying, obtained raw tea material powder, the pure water of 50kg is added in the raw tea material powder of 10kg, backflow lixiviate 20min is carried out under 55 DEG C of water bath with thermostatic control environment, be cooled to room temperature, filter to get filtrate one and filter residue, filter residue carries out backflow lixiviate 12min with the pure water of 50kg again under 90 DEG C of environment, be cooled to room temperature, filter to get filtrate two, filtrate one is mixed with filtrate two, 20% of original volume is concentrated under the environment of 60 DEG C, obtained tea powder extract, twice lixiviate fully can extract the nutritional labeling in tea powder,
D. mix: get Pumpkin Juice 3kg, the rotten 2.5kg of pumpkin, mulberry leaf slurry 3kg, tea powder filter residue 1.5kg, preparation mixes, and under-16 DEG C of conditions, freezing 6 hours, then presses 8kg/m in useful load
2, operating pressure 40Pa, resolve pressure 30 Pa, temperature 40 DEG C condition under dry, obtained mixed material, continues to utilize by tea powder filter residue, improves the utilization ratio of raw material further;
E. pulverize: pulverized by dried mixed material, particle diameter is 180um, obtained mixed material powder;
F. tea cream preparation: the tea powder extract adding 0.4kg in 10kg mixed material powder, is deployed into pasty state, pumpkin Mulberry-leaf Tea cream is made in sizing.
Embodiment two:
A processing method for pumpkin Mulberry-leaf Tea cream, adopts following steps:
A. pumpkin pretreatment: choose the pumpkin without disease and pest, pumpkin after peeling is cut into pumpkin block, the water of 15kg is added in the pumpkin block of 10kg, the Chinese yam block of 2kg, the burdock block of 1kg is pulled an oar, carry out screen cloth through 70 object screen clothes to filter, obtained crushed pumpkin and pumpkin residua, 5kg pumpkin peel is smashed to pieces the pumpkin residua with 5kg, the chinaroot greenbrier juice of 1kg, the haw juice of 1kg, the succus liquiritiae mixing of 0.5kg, obtained pumpkin is rotten, the cellulase of 0.004kg is added in pumpkin gruel, the pectase of 0.002kg, enzymolysis 2.5 hours under the environment of 45 DEG C, for subsequent use, pumpkin peel is carried out associating enzymolysis with pumpkin residua, improve the utilization rate of raw material,
B. mulberry leaf process: by fresh mulberry leaf through cleaning, get the purslane of mulberry leaf with 3kg of 5kg, the Qingqian Willow leaf of 2kg shreds making beating after mixing, obtained mulberry leaf slurry;
C. tea powder extract preparation: green tea and black tea are carried out clear water drip washing respectively, get the green tea of 15kg and the black tea of 2kg, the chrysanthemum of 2kg, under the environment of 50 DEG C, drying is carried out after the rose mixing of 1kg, ultra-fine grinding is carried out after drying, obtained raw tea material powder, the pure water of 60kg is added in the raw tea material powder of 10kg, backflow lixiviate 18min is carried out under 58 DEG C of water bath with thermostatic control environment, be cooled to room temperature, filter to get filtrate one and filter residue, filter residue carries out backflow lixiviate 11min with the pure water of 55kg again under 95 DEG C of environment, be cooled to room temperature, filter to get filtrate two, filtrate one is mixed with filtrate two, 23% of original volume is concentrated under the environment of 65 DEG C, obtained tea powder extract, twice lixiviate fully can extract the nutritional labeling in tea powder,
D. mix: get Pumpkin Juice 3kg, the rotten 2.5kg of pumpkin, mulberry leaf slurry 2.5kg, tea powder filter residue 1kg, hawthorn powder 0.4kg, Malus spectabilis powder 0.2kg, radix polygonati officinalis powder 0.2kg, kudzuvine root starch 0.2kg, preparation mixes, under-14 DEG C of conditions, freezing 7 hours, then press 9kg/m in useful load
2, operating pressure 50Pa, resolve pressure 25 Pa, temperature 43 DEG C condition under dry, obtained mixed material, continues to utilize by tea powder filter residue, improves the utilization ratio of raw material further;
E. pulverize: pulverized by dried mixed material, particle diameter is 190um, obtained mixed material powder;
F. tea cream preparation: in the mixed material powder of 10kg, add the tea powder extract of 0.5kg, the concentration of 0.5kg be 12% vitamin c solution, be deployed into pasty state, sizing make pumpkin Mulberry-leaf Tea cream.
Embodiment three:
A processing method for pumpkin Mulberry-leaf Tea cream, adopts following steps:
A. pumpkin pretreatment: choose the pumpkin without disease and pest, pumpkin after peeling is cut into pumpkin block, the water of 20kg is added in the pumpkin block of 10kg, the loquat block of 2kg, the sponge gourd block of 2kg, the fig block of 1kg is pulled an oar, carry out screen cloth through 80 object screen clothes to filter, obtained crushed pumpkin and pumpkin residua, 5kg pumpkin peel is smashed to pieces the pumpkin residua with 5kg, the mulberry juice of 1kg, the carrot juice of 1kg, the seawood meal mixing of 0.8kg, obtained pumpkin is rotten, the cellulase of 0.006kg is added in pumpkin gruel, the pectase of 0.003kg, enzymolysis 2 hours under the environment of 50 DEG C, for subsequent use, pumpkin peel is carried out associating enzymolysis with pumpkin residua, improve the utilization rate of raw material,
B. mulberry leaf process: by fresh mulberry leaf through cleaning, gets the cushaw leaf of mulberry leaf with 2kg of 6kg, the loguat leaf of 1kg, the folium lycii of 1kg shreds making beating after mix, obtain mulberry leaf and starch;
C. tea powder extract preparation: by green tea, black tea, jasmine tea carries out clear water drip washing respectively, get the green tea of 14kg and the black tea of 3kg, the jasmine tea of 1kg, under the environment of 55 DEG C, drying is carried out after the Jasmine mixing of 1kg, ultra-fine grinding is carried out after drying, obtained raw tea material powder, the pure water of 80kg is added in the raw tea material powder of 10kg, backflow lixiviate 16min is carried out under 60 DEG C of water bath with thermostatic control environment, be cooled to room temperature, filter to get filtrate one and filter residue, filter residue carries out backflow lixiviate 10min with the pure water of 60kg again under 100 DEG C of environment, be cooled to room temperature, filter to get filtrate two, filtrate one is mixed with filtrate two, 25% of original volume is concentrated under the environment of 70 DEG C, obtained tea powder extract, twice lixiviate fully can extract the nutritional labeling in tea powder,
D. mix: get Pumpkin Juice 4kg, the rotten 2.5kg of pumpkin, mulberry leaf slurry 2kg, tea powder filter residue 1kg, peameal 0.3kg, sorghum flour 0.1kg, buckwheat 0.2kg, preparation mixes, and under-12 DEG C of conditions, freezing 8 hours, then presses 10kg/m in useful load
2, operating pressure 40Pa, resolve pressure 20 Pa, temperature 45 C condition under dry, obtained mixed material, continues to utilize by tea powder filter residue, improves the utilization ratio of raw material further;
E. pulverize: pulverized by dried mixed material, particle diameter is 200um, obtained mixed material powder;
F. tea cream preparation: add the tea powder extract of 0.6kg, the honey of 0.5kg in the mixed material powder of 10kg, be deployed into pasty state, put into mould, the temperature of first time baking is at 190 DEG C, and baking time, at 12min, continues baking after the 9min that eases back, the temperature of second time baking is at 140 DEG C, baking time is 23min, and when the semi-finished product after oven dry naturally cool to 35 DEG C, pumpkin Mulberry-leaf Tea cream is made in sizing
Embodiment four:
A processing method for pumpkin Mulberry-leaf Tea cream, adopts following steps:
A. pumpkin pretreatment: choose the pumpkin without disease and pest, pumpkin after peeling is cut into pumpkin block, the water of 17kg is added in the pumpkin block of 10kg, the purple sweetpotato block of 2kg, the papaya block of 1kg, the yam loaf of 1kg is pulled an oar, carry out screen cloth through 40 object screen clothes to filter, obtained crushed pumpkin and pumpkin residua, 5kg pumpkin peel is smashed to pieces the pumpkin residua with 5kg, the mango juice of 1kg, the green cucumber juice of 1kg, the sorghum flour mixing of 1kg, obtained pumpkin is rotten, the cellulase of 0.02kg is added in pumpkin gruel, the pectase of 0.01kg, the protease of 0.006kg, enzymolysis 2 hours under the environment of 50 DEG C, for subsequent use, pumpkin peel is carried out associating enzymolysis with pumpkin residua, improve the utilization rate of raw material,
B. mulberry leaf process: by fresh mulberry leaf through cleaning, gets the bitter chrysanthemum leaf of mulberry leaf with 1kg of 7kg, the elm money of 1kg, the anti-bitterroot leaf of 1kg shreds making beating after mix, obtain mulberry leaf and starch;
C. tea powder extract preparation: by white tea, black tea, jasmine tea carries out clear water drip washing respectively, get the white tea of 14kg and the black tea of 3kg, the jasmine tea of 1kg, under the environment of 58 DEG C, drying is carried out after the Fructus Hordei Germinatus mixing of 1kg, ultra-fine grinding is carried out after drying, obtained raw tea material powder, the pure water of 70kg is added in the raw tea material powder of 10kg, backflow lixiviate 17min is carried out under 63 DEG C of water bath with thermostatic control environment, be cooled to room temperature, filter to get filtrate one and filter residue, filter residue carries out backflow lixiviate 11min with the pure water of 60kg again under 98 DEG C of environment, be cooled to room temperature, filter to get filtrate two, filtrate one is mixed with filtrate two, 18% of original volume is concentrated under the environment of 75 DEG C, obtained tea powder extract, twice lixiviate fully can extract the nutritional labeling in tea powder,
D. mix: get Pumpkin Juice 4kg, the rotten 2kg of pumpkin, mulberry leaf slurry 2kg, tea powder filter residue 1kg, black bean powder 0.3kg, radix polygonati officinalis powder 0.3kg, Radix changii powder 0.2kg, Lotus root congee 0.2kg, preparation mixes, under-17 DEG C of conditions, freezing 8 hours, then press 12kg/m in useful load
2, operating pressure 43Pa, resolve pressure 25 Pa, temperature 48 DEG C condition under dry, obtained mixed material, continues to utilize by tea powder filter residue, improves the utilization ratio of raw material further;
E. pulverize: pulverized by dried mixed material, particle diameter is 160um, obtained mixed material powder;
F. tea cream preparation: add the tea powder extract of 0.5kg, the xylitol of 0.5kg in the mixed material powder of 10kg, be deployed into pasty state, pumpkin Mulberry-leaf Tea cream is made in sizing.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (2)
1. a processing method for pumpkin Mulberry-leaf Tea cream, adopts following steps:
A. pumpkin pretreatment: choose the pumpkin without disease and pest, pumpkin after peeling is cut into pumpkin block, in pumpkin block, add its weight 1-2 times water pull an oar, carry out screen cloth through 60-80 object screen cloth and filter, obtained crushed pumpkin and pumpkin residua, ratio by weight 1:1 after being smashed to pieces by pumpkin peel mixes with pumpkin residua, obtained pumpkin is rotten, adds the cellulase of its weight 0.02-0.06%, the pectase of 0.01-0.03% in pumpkin gruel, under the environment of 40-50 DEG C, enzymolysis 2-3 hour, for subsequent use;
B. mulberry leaf process: by the chopping making beating after cleaning of fresh mulberry leaf, obtained mulberry leaf slurry;
C. tea powder extract preparation: raw tea material is carried out clear water drip washing, drying is carried out under the environment of 50 ± 5 DEG C, ultra-fine grinding is carried out after drying, obtained raw tea material powder, its weight 5-8 pure water is doubly added in raw tea material powder, backflow lixiviate 16-20min is carried out under 55-60 DEG C of water bath with thermostatic control environment, be cooled to room temperature, filter to get filtrate one and filter residue, filter residue carries out backflow lixiviate 10-12min with 5-8 pure water doubly again under 90-100 DEG C of environment, be cooled to room temperature, filter to get filtrate two, filtrate one is mixed with filtrate two, the 20-25% of original volume is concentrated under the environment of 60-70 DEG C, obtained tea powder extract,
D. mix: get Pumpkin Juice 30-40 weight portion, the rotten 25-30 weight portion of pumpkin, mulberry leaf slurry 25-35 weight portion, tea powder filter residue 10-15 weight portion, prepare 100 weight portions, mix, under-16 ~-12 DEG C of conditions, freezing 6-8 hour, then presses 8-10kg/m in useful load
2, operating pressure 40-60Pa, resolve pressure 20-30 Pa, temperature 40-45 DEG C condition under dry, obtained mixed material;
E. pulverize: pulverized by dried mixed material, particle diameter is 180-200um, obtained mixed material powder;
F. tea cream preparation: the tea powder extract adding its weight 40-60% in mixed material powder, is deployed into pasty state, pumpkin Mulberry-leaf Tea cream is made in sizing.
2. the processing method of pumpkin Mulberry-leaf Tea cream according to claim 1, is characterized in that: the raw tea material in described step c is one or more mixing of green tea, black tea, jasmine tea.
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