CN105010637A - Kelp tea and preparation method thereof - Google Patents
Kelp tea and preparation method thereof Download PDFInfo
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- CN105010637A CN105010637A CN201510455032.5A CN201510455032A CN105010637A CN 105010637 A CN105010637 A CN 105010637A CN 201510455032 A CN201510455032 A CN 201510455032A CN 105010637 A CN105010637 A CN 105010637A
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Abstract
The invention discloses kelp tea. The kelp tea is prepared from the following components in parts by weight: 1-2 parts of kelp and 1-2 parts of oolong tea. The invention further discloses a method for preparing the kelp tea. The method comprises the following steps: 1, removing fishy smell of kelp, namely weighing kelp according to the weight portion, adding a citric acid solution to remove the fishy smell, keeping the concentration of the citric acid solution being 7.5-20g.L<-1>, deacidifying at 40-60 DEG C for 1.5-2.5 hours; 2, baking and grinding, namely washing the kelp of which the fishy smell is removed with running water, baking in an oven for 10-15 minutes; weighing the oolong tea according to the weight portion, mixing the baked kelp with the oolong tea, and grinding in a high-speed grinder; and 3, fermenting, namely fermenting in a constant-temperature tank at 22-35 DEG C for 2-5 hours to prepared the kelp tea. Compared with fishy smell removal by fermenting, the method has the advantages that the fishy smell of kelp is removed by adopting citric acid, the fishy smell removing process is simple, and the quality of the kelp tea is improved while the aim of saving resources is realized.
Description
Technical field
The present invention relates to the technical field of Tea Processing, particularly relate to a kind of kelp tea and preparation method thereof.
Background technology
Sea-tangle is with low cost, and function is numerous, and market potential is very large.In recent years about the converted products of sea-tangle is mainly that primary and secondary food class is as kelp health care cake, kelp health protection sauce, kelp bean curd, kelp peanut sauce, kelp vermicelli, dried sea-tangle, paper mold kelp food, kelp crisp candy etc. with non-staple foodstuff class and beverage product class; Beverage product is as kelp tea, kelp-bean milk, sea-tangle composite beverage, Kelp Wine etc.The research of kelp tea aspect is relatively less.
Lou Yongjiang etc. are dry after 1% yeast 25-30 DEG C of de-raw meat 2h by sea-tangle, the sea-tangle after pulverizing, tealeaves and flavouring agent three abundant blending of mixed bag bag (being weight ratio) and make health protection tea in proportion.The document to the evaluation index of kelp tea finished product be tea smell deep or light, with or without the quality of extra large fishy smell, mouthfeel.The weight ratio of the content of yeast deodorization effect, flavouring agent and sea-tangle and tealeaves is the principal element of the final quality determining finished product.The yeast that sea-tangle goes raw meat to adopt takes off raw meat, and it is slightly pleasantly sweet that culture propagation takes off the kelp tea after raw meat, pure taste, but sea-tangle content of iodine and solubility solid can be made to decline, and causes goods nutritive value to reduce, and the complicated cost of culture propagation technology for removing offensive smell is higher.
The flakelet that sea-tangle is cut into below 0.5mm by Pan Yanfa etc. makes sea-tangle thin slice through water soaking, freeze drying; Modulate through the leaching liquor of water and alcohol after again sea-tangle being shredded, add the spray-dried sea-tangle powder of making such as flavoring, sea-tangle thin slice and sea-tangle powder are packed respectively, when drinking, has a liking for suitable allotment according to individual.Be the form of profile and color and luster, the soup look of endoplasm and flavour to the evaluation index of kelp tea finished product in the document.The ratio of the configuration of flavor enhancement, the extracting effect of alcohol and sea-tangle thin slice and sea-tangle powder is the principal element of the final quality determining finished product.Do not go raw meat process to sea-tangle, after adding flavor enhancement, finished product has distinctive fragrance and delicate flavour.
Fujian Province's sea-tangle aboundresources, wide material sources.Although its consumption market is wide, this pent-up demand is far from the consumption come true, and the processing and utilization of sea-tangle is extensive.Kelp nourishing enriches, containing more mortgage, calcareous.Oolong tea then has weight reducing health care, Fujian or the main producing region of oolong tea.If both are made into kelp tea according to certain process, then nutritive value, health care and mouthfeel can better be promoted, and market potential is huge.In existing existing kelp tea technique, sea-tangle simple ferment effect is poor, add flavor enhancement to improve mouthfeel and the local flavor of goods, need to allocate, add the complexity of drinking when utilizing.Sea-tangle takes off raw meat many employings fermentation and removes raw meat, but complex process, the distinctive fragrance of sea-tangle and delicate flavour can be affected.
In view of this, the present inventor studies and devises a kind of kelp tea and preparation method thereof, and this case produces thus.
Summary of the invention
The object of the present invention is to provide a kind of kelp tea and preparation method thereof, relative to Fishy deflavour fermentation, adopt citric acid to take off raw meat to sea-tangle, make fishy smell elimination process more simple, while realization economizes on resources object, improve the quality of kelp tea.
For achieving the above object, the present invention solves the technical scheme of its technical problem and is:
A kind of kelp tea, comprises following component by weight: sea-tangle 1-2 part and oolong tea 1-2 part.
As the preferred embodiment of embodiment, the parts by weight of described sea-tangle and described oolong tea are each 1 part.
A preparation method for kelp tea, comprises the following steps:
Step one, sea-tangle remove raw meat: the sea-tangle taking described parts by weight, add citric acid solution and remove raw meat, and make described sea-tangle be submerged in described citric acid solution, described citric acid solution concentration is 7.5-20g.L
-1, depickling temperature is 40-60 DEG C, and the depickling time is 1.5-2.5h;
Step 2, dry pulverize: will the described sea-tangle flowing water after raw meat be gone to clean, to described sea-tangle remained on surface citric acid clean, put into baking oven baking 10 ~ 15min; Take the oolong tea of described parts by weight, by dry after described sea-tangle mix with described oolong tea after, pulverize in high speed disintegrator;
Step 3, fermentation: ferment in insulating box, fermentation temperature is 22-35 DEG C, and fermentation time is 2-5h, obtained described kelp tea.
As the preferred embodiment of embodiment, in described step one, described citric acid solution concentration is 7.5g.L
-1, depickling temperature is 50 DEG C, and the depickling time is 2.5h.
As the preferred embodiment of embodiment, in described step 3, the parts by weight of described sea-tangle and described oolong tea are each 1 part, and fermentation temperature is 22 DEG C, and fermentation time is 2.5h.
As the preferred embodiment of embodiment, also comprise soaking before described step one and clean step, sea-tangle by cold storage is soaked, make its softening thawing that absorb water, then impurity elimination draining, sea-tangle clear water is cleaned, under circulating water, repeatedly drenches bubble make sea-tangle recover fresh state, then be cut into the little rectangular of 5-6cm.
After the present invention adopts technique scheme, there is following beneficial effect:
1. the present invention adopts citric acid to take off raw meat, relative to traditional Fishy deflavour fermentation, makes fishy smell elimination process more simple and deodorization effect is good, achieves the object economized on resources.
2. present invention utilizes the microbial resources in oolong tea, sea-tangle is fermented further, and by the fusion in addition of oolong tea and the quality such as sea-tangle perfume (or spice) is separately fresh.
3. the kelp tea that the present invention prepares adopts the form of one mixing, and the sensory evaluations such as product design, soup look, fragrance and flavour are high, quality better.
Accompanying drawing explanation
Fig. 1 sea-tangle goes raw meat evaluation result; Wherein, citric acid concentration 1,7.5g.L
-1; 2,10g.L
-1; 3,20g.L
-1; Temperature Isosorbide-5-Nitrae 0 DEG C; 2,50 DEG C; 3,60 DEG C; Time 1,1.5h; 2,2.5h; 3,3.5h;
Fig. 2 sea-tangle tart flavour evaluation result; Wherein, citric acid concentration 1,7.5g.L
-1; 2,10g.L
-1; 3,20g.L
-1; Temperature Isosorbide-5-Nitrae 0 DEG C; 2,50 DEG C; 3,60 DEG C; Time 1,1.5h; 2,2.5h; 3,3.5h;
Fig. 3 sea-tangle hardness evaluation result; Wherein, citric acid concentration 1,7.5g.L
-1; 2,10g.L
-1; 3,20g.L
-1; Temperature Isosorbide-5-Nitrae 0 DEG C; 2,50 DEG C; 3,60 DEG C; Time 1,1.5h; 2,2.5h; 3,3.5h.
Detailed description of the invention
Sea-tangle of the present invention picks up from Hou Long town, Quangang District, Quanzhou City ,-18 DEG C of cold storage; Oolong tea is commercially available oolong tea, place of production Fujian Province Quanzhou City's Anxi County, and credit rating is superfine.
Evaluate that sea-tangle depickling goes that the leading indicator of raw meat effect is sea-tangle fishy smell (numerical value go more greatly raw meat effect better), sea-tangle tart flavour (numerical value go more greatly raw meat effect better), sea-tangle hardness (numerical value go more greatly raw meat effect better).Evaluation criterion and corresponding score value are in table 1.
The evaluation criterion of table 1 sea-tangle deodorization effect and score value
The sensory evaluation of standard kelp tea single factor experiment and fermentation test is by the normal vision of valuation officer, sense of smell, the sense of taste, touch feeling, to the evaluation that the profile of tea products, soup look, fragrance and flavor attributes carry out.
Operating environment requires that bright light is soft, luminosity is consistent; Indoor maintenance 20-25 DEG C; Indoor cleaning is dry, air fresh ventilation, and free from extraneous odour disturbs; Indoor quiet, noiseless interference.
According to GB/T23776-2009 " tealeaves sensory review method ", kelp tea has profile, soup look, fragrance, flavour 4 evaluation points, the scoring coefficient of each factor is profile is 10%, soup look is 20%, fragrance is 35%, flavour is 35%, finally sum total is asked to be the final sensory evaluation of each valuation officer, in table 2 according to the scoring coefficient of every factor.
The scoring coefficient evaluating the factor of table 2 kelp tea and its quality characteristic
Embodiment 1 sea-tangle removes raw meat
1.1 determine factor and level
3 factor 3 levels, wherein citric acid solution is 7.5g.L
-1, 10g.L
-1and 20g.L
-1, temperature is 40,50,60 DEG C, the time is 1.5,2,2.5h, as table 3.
Table 3 factor level table
1.2 select orthogonal arrage and work out testing program
This test is Three factors-levels test, the reciprocation not between Consideration, therefore, L9 (34) can be selected to arrange test, as table 4.
Table 4 sea-tangle goes raw meat to test orthogonal arrage
Configure 7.5g.L respectively
-1, 10g.L
-1and 20g.L
-1the citric acid solution of concentration, get the clean beaker of 9 500ml, often the citric acid solution of kind of concentration fills 3 beaker 300ml, 3 factor citric acid concentrations, temperature, time, wherein temperature factor is 40,50,60 DEG C, time factor is 1.5,2,2.5h, have nine test group according to orthogonal test L9 (34), and labelled respectively.
1.3 sea-tangles remove raw meat test effect
As shown in table 5, in the index of sea-tangle fishy smell, Ra>Rb>Rd>Rc.The R value of factor A and B is greater than the R value of empty row D, then the effect of factor A and B has impact to test, is responsible factor, and A is larger than the impact of B.The R value of factor C is less than empty row R value, can not in test embody its effect.
In the acidulated index in sea, Ra>Rc>Rd>Rb., the R value of factor A and C is greater than the R value of sky row factor D, and the effect of factor A and C has real impact to test, be responsible factor, and the R value of factor A is much larger than other factors, so factor A has the greatest impact to sea is acidulated.
In the index of sea-tangle hardness, Rb>Ra>Rc>Rd.Its three each factor is all greater than error, is responsible factor, and factor B is principal element.
Table 5 sea-tangle goes raw meat evaluation result
The Analyses Methods for Sensory Evaluation Results of sea-tangle fishy smell is shown in Fig. 1, and the optimum condition as Fig. 1 sea-tangle fishy smell is A1B3C2.
The acidulated Analyses Methods for Sensory Evaluation Results in sea is shown in figure, and the optimum condition as Fig. 2 sea-tangle fishy smell is A1B1C3.
The Analyses Methods for Sensory Evaluation Results of sea-tangle hardness is shown in Fig. 3, and the optimum condition as Fig. 3 sea-tangle fishy smell is A1B2C3.
Optimum depickling condition is determined in overall balance
To factor A: from primary and secondary order, A comes first for principal element to the acidulated impact of sea-tangle fishy smell and sea, and second is all come on the impact of sea-tangle hardness belong to secondary cause, combining according to three groups of optimal levels in the optimum depickling condition of optimal level combination is all A1, and therefore factor A selects A1 level.
To factor B: as can be seen from primary and secondary sequence list, the impact of factor B on sea-tangle hardness comes first for principal element, and comes the second to the impact of sea-tangle fishy smell, and coming the 3rd to the acidulated impact in sea belongs to secondary cause, so should consider with this index of sea-tangle hardness, select B2 level.
To factor C: as can be seen from primary and secondary sequence list, factor C comes second for principal element to the acidulated impact in sea, and the 3rd all come on the impact of sea-tangle hardness and sea-tangle fishy smell belong to secondary cause, and factor C sea-tangle tart flavour and sea-tangle hardness are being all that to get C3 best, thus C should to get C3 best.
So the more excellent process conditions of this test are A1B2C3.From factor level, citric acid concentration is now 7.5g.L
-1, temperature is 50 DEG C, and the depickling time is 2.5h, and the deacidification effect under this condition is best.
Embodiment 2 kelp tea is fermented
2.1 single factor test are determined
Sea tea ratio, fermentation temperature and fermentation time affect the principal element that sea-tangle ferments, and wherein extra large tea ratio is 1:1,2:1,1:1, and fermentation temperature is 22,28,35 DEG C, fermentation time is 2,3.5,5h.
The single factor test interpretation of result of sea-tangle fermentation condition
2.1.1 different mixing proportion ferment effect
Different proportion, identical temperature (28 DEG C), the result of the test of the kelp tea under same time (3.5h) is as table 6:
Every factor sensory evaluation of table 6 different proportion kelp tea
Bring in table 7 by the data in table 6, total score value is as follows by good and bad sequential arrangement:
The sensory evaluation of table 7 different proportion kelp tea
2.1.2 different temperatures ferment effect
Different temperatures, identical extra large tea ratio (1:1), the result of the test of the kelp tea under same time (3.5h) is as table 8:
Every factor sensory evaluation of table 8 different temperatures kelp tea
Bring in table 9 by the data in table 8, total score value is as follows by good and bad sequential arrangement:
The sensory evaluation of table 9 different temperatures kelp tea
2.1.3 different time ferment effect
Different time, identical extra large tea ratio (1:1), the result of the test of the kelp tea under same time (3.5h) is as table 10:
Every factor sensory evaluation of table 10 different time kelp tea
Bring in table 11 by the data in table 10, total score value is as follows by good and bad sequential arrangement:
The sensory evaluation of table 11 different time kelp tea
2.2 fermentation condition Orthogonal Experiment and Design
Determine each level value of 3 factors of fermentation condition, Kelp Powder and oolong tea powder scaling factor are respectively 1:1,1:2,2:1; Kelp tea fermentation temperature factor is respectively 22,28,35 DEG C; Kelp tea fermentation time factor is respectively 2,3.5,5h, as table 12.
The orthogonal test of table 12 kelp tea fermentation condition
2.2.1 fermentation orthogonal test flow process
Kelp Powder is mixed in proportion with olong tea powder, under different temperature and times, carries out orthogonal test, draw optimal conditions of fermentation according to Analyses Methods for Sensory Evaluation Results analysis.
The sea-tangle going raw meat complete is constantly cleaned with circulating water, after the residual citric acid on sea-tangle surface is cleaned, put into baking oven and dry 10 ~ 15min, after then being cleaned by high speed disintegrator absolute alcohol, put the sea-tangle of oven dry and oolong tea into pulverizing respectively, obtain Kelp Powder and tea powder.
Taking 1g sea-tangle with precision balance and 1g oolong tea powder is placed in plastic sheeting, is then sea: tea is the ratio of 1:1, then takes sea by identical method: tea is 2 groups of 1:1; Sea: tea is 3 groups of 1:2, sea: tea is 3 groups of 2:1.Do orthogonal test with these 9 groups, stick the label under each set condition, fermentation place is insulating box, then carries out sensory evaluation to result of the test, analyzes optimal conditions.
2.2.2 the optimization of kelp tea process conditions
Sea-tangle fermentation test result is as table 12.
The result of table 12 sea-tangle fermentation orthogonal test
To sum up, the result of orthogonal test is analyzed, in factor A, 2 levels should be chosen, be i.e. sea: tea is 1:1 is optimal conditions of fermentation, and Factors Factor B and factor C does not have conspicuousness to result of the test, then, time in order to energy-saving, should choose 22 DEG C and 2h respectively.
Through above-mentioned test, be citric acid concentration in technology for removing offensive smell condition be 7.5g.L
-1, temperature is 50 DEG C, and the depickling time is 2.5h, goes raw meat effect best under this condition.And sea-tangle fermentation optimum condition is in sea: tea ratio is 1:1, and temperature is 22 DEG C, and when the time is 2.5h, effect is best.
All distortion that those of ordinary skill in the art can directly derive from the disclosure of invention or associate, all should think protection scope of the present invention.
Claims (6)
1. a kelp tea, is characterized in that: comprise following component by weight: sea-tangle 1-2 part and oolong tea 1-2 part.
2. a kind of kelp tea as claimed in claim 1, is characterized in that: the parts by weight of described sea-tangle and described oolong tea are each 1 part.
3. a preparation method for kelp tea as claimed in claim 1, is characterized in that: comprise the following steps:
Step one, sea-tangle remove raw meat: the sea-tangle taking described parts by weight, add citric acid solution and remove raw meat, and make described sea-tangle be submerged in described citric acid solution, described citric acid solution concentration is 7.5-20g.L
-1, depickling temperature is 40-60 DEG C, and the depickling time is 1.5-2.5h;
Step 2, dry pulverize: will the described sea-tangle flowing water after raw meat be gone to clean, to described sea-tangle remained on surface citric acid clean, put into baking oven baking 10 ~ 15min; Take the oolong tea of described parts by weight, by dry after described sea-tangle mix with described oolong tea after, pulverize in high speed disintegrator;
Step 3, fermentation: ferment in insulating box, fermentation temperature is 22-35 DEG C, and fermentation time is 2-5h, obtained described kelp tea.
4. as the preparation method of claim 3 kelp tea, it is characterized in that: in described step one, described citric acid solution concentration is 7.5g.L
-1, depickling temperature is 50 DEG C, and the depickling time is 2.5h.
5. as the preparation method of claim 3 kelp tea, it is characterized in that: comprise the following steps: in described step 3, the parts by weight of described sea-tangle and described oolong tea are each 1 part, and fermentation temperature is 22 DEG C, and fermentation time is 2.5h.
6. as the preparation method of claim 3 kelp tea, it is characterized in that: comprise the following steps: also comprise soaking before described step one and clean step, sea-tangle by cold storage is soaked, make its softening thawing that absorb water, then impurity elimination draining, sea-tangle clear water is cleaned, under circulating water, repeatedly drenches bubble make sea-tangle recover fresh state, then be cut into the little rectangular of 5-6cm.
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| CN105767362A (en) * | 2016-03-24 | 2016-07-20 | 福建亿达食品有限公司 | Compound plant tea preparation method |
| CN105851388A (en) * | 2016-04-30 | 2016-08-17 | 莆田市山海天农业发展有限公司 | Making method of kelp tea and production system for making kelp tea |
| CN108077403A (en) * | 2017-12-14 | 2018-05-29 | 无锡市尚德干燥设备有限公司 | The integral type kelp dryer that deodorant drains |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105767362A (en) * | 2016-03-24 | 2016-07-20 | 福建亿达食品有限公司 | Compound plant tea preparation method |
| CN105851388A (en) * | 2016-04-30 | 2016-08-17 | 莆田市山海天农业发展有限公司 | Making method of kelp tea and production system for making kelp tea |
| CN108077403A (en) * | 2017-12-14 | 2018-05-29 | 无锡市尚德干燥设备有限公司 | The integral type kelp dryer that deodorant drains |
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Inventor after: Chen Zhaohua Inventor after: Zou Dasong Inventor after: Zhang Xichun Inventor after: Li Jing Inventor before: Zhang Xichun Inventor before: Zou Dasong Inventor before: Chen Zhaohua Inventor before: Li Jing |
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Application publication date: 20151104 |