CN105076449A - Dried tea leaf with refreshing taste and preparation technology thereof - Google Patents

Abstract

The present invention discloses a dried tea leaf with a refreshing taste and a preparation technology thereof. The dried tea leaf consists of the following raw materials in parts by weight: soybeans 150-200 parts, mint leaves 8-12 parts, freshwater shrimp powder 1-3 parts, fresh lilies 10-12 parts, sweet bell red peppers 5-7 parts, truffles 2-4 parts, radix puerariae 3-5 parts, soy sauce 8-10 parts, crystal sugar 3-5 parts, tea leaves 4-6 parts, star anises 2-4 parts, cinnamon barks 1-3 parts, licorice 3-5 parts, and fennel 1-3 parts. In the processing technology, the soybeans soaked for a first time, freezed, dried, and soaked for a second time before being grinded, which greatly reduces the original soaking time of the soybeans, and improves production efficiency of the dried tea leaves. The mint leaves are added into the soybean milk, which enables the dried tea leaves to be full of the mouthfeel of the refreshing mint leaves.

Description

A kind of refrigerant mouthfeel tea is done and preparation technology

Technical field

The present invention relates to food technology field, particularly relate to a kind of refrigerant mouthfeel tea and do and preparation technology.

Background technology

Nutritious due to soya bean, containing have an appointment 40% protein, unrighted acid, multivitamin and mineral matter, there is the functional components such as the soya bean isoflavones of health care in addition.Therefore soybean food more and more welcomed by the people, such as tea is done.It is directly soya bean is worn into soya-bean milk that tea does traditional preparation technology, then makes white spirit traditionally to soya-bean milk, then white spirit is carried out stew in soy sauce, obtains tea and does.

In beating process, traditional way is first by soybean soaking a period of time, but it is comparatively loaded down with trivial details and consuming time to soak this process.In soya-bean milk process, adopt high-temperature sterilization, long heat treatment can cause the excessive sex change of the protein in soya-bean milk, causes the loss of amino acid and vitamins and other nutritious components and cause brown stain etc. more, thus affects the color and luster of soya-bean milk, local flavor and nutritional labeling.。

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of refrigerant mouthfeel tea to do and preparation technology.

The present invention is achieved by the following technical solutions:

A kind of refrigerant mouthfeel tea is done, and the weight proportion between its each raw material components is: soya bean 150-200, dried peppermint leaf 8-12, freshwater shrimp powder 1-3, fresh lily bulb 10-12, green pepper 5-7, ferfas 2-4, root of kudzu vine 3-5, soy sauce 8-10, rock sugar 3-5, tealeaves 4-6, anistree 2-4, cassia bark 1-3, Radix Glycyrrhizae 3-5, fennel 1-3.

The preparation technology that described a kind of refrigerant mouthfeel tea is dry, comprises the following steps:

One, fresh lily bulb is mixed the water adding 2-4 times with green pepper, making beating is filtered, and obtains vegetable juice; Freshwater shrimp powder is joined in vegetable juice and stirs evenly, obtain nutrient solution; Ferfas, the root of kudzu vine, soy sauce, rock sugar, spices, tealeaves, anise, cassia bark, Radix Glycyrrhizae and fennel mixing are added 10-20 water doubly, and big fire is boiled and is obtained saltwater brine; Dried peppermint leaf is added 2-3 water mixing making beating doubly, filter, obtain peppermint juice;

Two, get soya bean, in soya bean, add 20-35 rice washing water doubly, normal temperature condition is pulled out after soaking 1-3 hour next time, under the soya bean after immersion is placed on the environment of-10--15 DEG C, and freezing 20-60 minute; Put in an oven by freezing soya bean, set temperature is 20-30 °, and baking 2-5 hour, takes out;

Three, by the soybean soaking after baking in 20-40 water doubly, and pour nutrient solution wherein into and stir evenly, secondary soaked after 20-40 minute, pulled soya bean out, defibrination, and filter, mashing off, obtains soya-bean milk; During mashing off, peppermint juice is added, stirs evenly;

Four, soya-bean milk is placed on pressure is 550-650Mpa, temperature is after processing 1-3 minute in the high static pressure environment of 30-45 °, then a slurry process is carried out to soya-bean milk, obtain jellied bean curd;

Five, jellied bean curd is suppressed, obtain white peas or beans corruption; White peas or beans corruption is placed on the medium and small fire of the saltwater brine of boiling and boils 30-40pmp-minute;

Six, after the dried bean curd boiling most intimate friend being adopted light-pulse generator irradiation sterilization, vacuum packaging, obtain tea and do, in light-pulse generator irradiation process, light intensity is 1-8kJ/cm2, pulse width 3-10us, and dodging according to number of times is 2-5 time.

Advantage of the present invention is: in present invention process, first soybean is freezing after rice washing water once soaks, dry, then be placed on be mixed with nutrient solution water in secondary soak.

Once soaking is be placed in rice washing water to soak, and rice washing water contains certain protein, vitamin, potassium and trace element, and therefore, the soya bean after soaking in rice washing water, absorbs some nutritional labelings in rice washing water, contributes to improving the dry quality of tea.

Freezing processing, under the condition not affecting soy bean components, can cause the institutional framework of soybean to change, and induction oil body merges mutually, and proteosome is destroyed, and assembles with oil body.There is larger space and passage in the cotyledon inside of freezing rear soybean, this loose structure makes soya seeds can absorb moisture rapidly in immersion process.The freezing hardness also contributing to reduction soybean, shortens digestion time.Substantially increase and make the dry efficiency of tea.

Secondary soaking soybean, makes soybean can absorb rapidly composition in nutrient solution, improves the dry quality of tea more.

In present invention process, utilize high static pressure technology to process soya-bean milk, the total plate count in soya-bean milk can be reduced by 2.5-4.5 logarithms.Reach good bactericidal effect.

Light-pulse generator irradiation in present invention process, has good bacteria-eliminating efficacy to tea is dry, and dried bean curd can be made to preserve the longer time.

Advantage of the present invention is:

In present invention process, to have carried out once soaking before soya bean defibrination, freezing, dry and processing procedure that secondary soaks, greatly reduce soya bean soak time originally, improve the preparation efficiency that tea is dry; In the present invention, peppermint juice is added in soya-bean milk, such that the tea made is dry is full of the refrigerant mouthfeel of dried peppermint leaf.

Detailed description of the invention

A kind of refrigerant mouthfeel tea is done, and the weight proportion between its each raw material components is: soya bean 150, dried peppermint leaf 8, freshwater shrimp powder 1, fresh lily bulb 10, green pepper 5, ferfas 2, the root of kudzu vine 3, soy sauce 8, rock sugar 3, tealeaves 4, anise 2, cassia bark 1, Radix Glycyrrhizae 3, fennel 1.

The preparation technology that described a kind of refrigerant mouthfeel tea is dry, comprises the following steps:

One, fresh lily bulb is mixed the water adding 2 times with green pepper, making beating is filtered, and obtains vegetable juice; Freshwater shrimp powder is joined in vegetable juice and stirs evenly, obtain nutrient solution; Ferfas, the root of kudzu vine, soy sauce, rock sugar, spices, tealeaves, anise, cassia bark, Radix Glycyrrhizae and fennel mixing are added the water of 10 times, big fire is boiled and is obtained saltwater brine; Dried peppermint leaf is added the water mixing making beating of 2 times, filter, obtain peppermint juice;

Two, get soya bean, add the rice washing water of 20 times in soya bean, normal temperature condition is pulled out after soaking 1 hour next time, under the environment that the soya bean after soaking is placed on DEG C, and freezing 20 minutes; Put in an oven by freezing soya bean, set temperature is 20 °, toasts 2 hours, takes out;

Three, by the soybean soaking after baking in the water of 20 times, and pour nutrient solution wherein into and stir evenly, secondary pulls soya bean out after soaking 20 minutes, defibrination, and filter, mashing off, obtains soya-bean milk; During mashing off, peppermint juice is added, stirs evenly;

Four, soya-bean milk is placed on pressure is 550Mpa, temperature is after processing 1 minute in the high static pressure environment of 30 °, then carries out a slurry process to soya-bean milk, obtain jellied bean curd;

Five, jellied bean curd is suppressed, obtain white peas or beans corruption; White peas or beans corruption is placed on the medium and small fire of the saltwater brine of boiling and boils 30pmp minute;

Six, after the dried bean curd boiling most intimate friend being adopted light-pulse generator irradiation sterilization, vacuum packaging, obtain tea and do, in light-pulse generator irradiation process, light intensity is 1kJ/cm2, pulse width 3us, and dodging according to number of times is 2 times.

Claims (2)

1. a refrigerant mouthfeel tea is done, and it is characterized in that: the weight proportion between its each raw material components is: soya bean 150-200, dried peppermint leaf 8-12, freshwater shrimp powder 1-3, fresh lily bulb 10-12, green pepper 5-7, ferfas 2-4, root of kudzu vine 3-5, soy sauce 8-10, rock sugar 3-5, tealeaves 4-6, anistree 2-4, cassia bark 1-3, Radix Glycyrrhizae 3-5, fennel 1-3.

2. the preparation technology that a kind of refrigerant mouthfeel tea according to claim 1 is dry, is characterized in that: comprise the following steps:

One, fresh lily bulb is mixed the water adding 2-4 times with green pepper, making beating is filtered, and obtains vegetable juice; Freshwater shrimp powder is joined in vegetable juice and stirs evenly, obtain nutrient solution; Ferfas, the root of kudzu vine, soy sauce, rock sugar, spices, tealeaves, anise, cassia bark, Radix Glycyrrhizae and fennel mixing are added 10-20 water doubly, and big fire is boiled and is obtained saltwater brine; Dried peppermint leaf is added 2-3 water mixing making beating doubly, filter, obtain peppermint juice;

Two, get soya bean, in soya bean, add 20-35 rice washing water doubly, normal temperature condition is pulled out after soaking 1-3 hour next time, under the soya bean after immersion is placed on the environment of-10--15 DEG C, and freezing 20-60 minute; Put in an oven by freezing soya bean, set temperature is 20-30 °, and baking 2-5 hour, takes out;

Three, by the soybean soaking after baking in 20-40 water doubly, and pour nutrient solution wherein into and stir evenly, secondary soaked after 20-40 minute, pulled soya bean out, defibrination, and filter, mashing off, obtains soya-bean milk; During mashing off, peppermint juice is added, stirs evenly;

Four, soya-bean milk is placed on pressure is 550-650Mpa, temperature is after processing 1-3 minute in the high static pressure environment of 30-45 °, then a slurry process is carried out to soya-bean milk, obtain jellied bean curd;

Five, jellied bean curd is suppressed, obtain white peas or beans corruption; White peas or beans corruption is placed on the medium and small fire of the saltwater brine of boiling and boils 30-40pmp-minute;

Six, after the dried bean curd boiling most intimate friend being adopted light-pulse generator irradiation sterilization, vacuum packaging, obtain tea and do, in light-pulse generator irradiation process, light intensity is 1-8kJ/cm2, pulse width 3-10us, and dodging according to number of times is 2-5 time.