CN105145954A - Honeysuckle sour tea and making method thereof - Google Patents
Honeysuckle sour tea and making method thereof Download PDFInfo
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- CN105145954A CN105145954A CN201510608108.3A CN201510608108A CN105145954A CN 105145954 A CN105145954 A CN 105145954A CN 201510608108 A CN201510608108 A CN 201510608108A CN 105145954 A CN105145954 A CN 105145954A
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Abstract
The invention discloses honeysuckle sour tea. The honeysuckle sour tea is made from, by weight, 100-105 parts of tea leaf, 100-105 parts of honeysuckle, 20-22 parts of green soybean milk, 10-11 parts of carrot, 2-3 parts of lotus seed heart, 1-2 parts of dandelion, 3-4 parts of pumpkin flower, 1-2 parts of radix isatidis, 12-14 parts of salt, 5-6 parts of white granulated sugar, 2-3 parts of lactic acid bacteria and an appropriate volume of 0.5% calcium chloride aqueous solution. The honeysuckle sour tea is aromatic in flavor and fresh and brisk in taste; the content of essential amino acids is increased after tea leaf and other raw materials are fermented; the bitter taste of tea leaf can be reduced when soluble sugar is accumulated in the fermentation process; meanwhile, tea leaf and other raw materials can be prevented from becoming soft and collapsed in the pickling and fermenting process and keep crispy and tender after being soaked in calcium chloride aqueous solution; in addition, the honeysuckle sour tea is matched with various types of Chinese herbal medicine and has an effect on clearing away heat and toxic materials.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of honeysuckle acid tea and preparation method thereof.
Background technology
Cha Shi China Traditional Agricultural product, creates huge economic benefit in China's agricultural industry.Current Summer-autumn tea is set fresh leaf and be there is resource utilization issue, and the finished product bitterness mainly due to the making of Summer-autumn tea fresh leaf is highly seasoned, can only do low and middle-grade tea, deficiency in economic performance.Therefore, traditional tea process technology can not meet the requirement of people to aspects such as tea quality, output, new product development and comprehensive utilizations, how for the exploitation of Summer-autumn tea resource provide effective way to become current problem demanding prompt solution.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of honeysuckle acid tea and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of honeysuckle acid tea, be made up of the raw material of following weight portion:
Tealeaves 100-105, honeysuckle 100-105, mung bean milk 20-22, carrot 10-11, embryo nelumbinis 2-3, dandelion 1-2, pumpkin flower 3-4, Radix Isatidis 1-2, salt 12-14, white granulated sugar 5-6, lactic acid bacteria 2-3,0.5% calcium chloride water appropriate.
The preparation method of described honeysuckle acid tea, comprises the following steps:
(1) embryo nelumbinis, dandelion, pumpkin flower, Radix Isatidis are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) blanching in the water of 100 DEG C of tealeaves, honeysuckle was pulled out after 2 minutes, in the calcium chloride water of 0.5%, soak 15-20 minute, then material is pulled out, be placed in draining on bamboo plaque, control material moisture between 60-65%;
(3) cut into slices by carrot, send into baking oven, discharging when water content near 8-9%, pulverizes;
(4) step (2) gained material is mixed with salt, crumple after 10 minutes and leave standstill 15 minutes, then mix with step (1), (3) gained material and mung bean milk, white granulated sugar and mix thoroughly, load in altar, then access leftover materials, cover layer of plastic film, sealing, discharging after 28 DEG C of bottom fermentation 4-5 days, spreads out and dries, to obtain final product.
Advantage of the present invention is: aromatic flavour of the present invention, fresh taste, the raw materials such as tealeaves improve the content of essential amino acid by fermentation, and the accumulation of soluble sugar can alleviate the bitterness sense of tealeaves in sweat, simultaneously the raw material such as tealeaves is after calcium chloride water soaks, can avoid it in pickled fermented process, become weak, keep tender and crisp, in addition, the present invention has arranged in pairs or groups multiple Chinese herbal medicine, has clearing heat and detoxicating effect.
Detailed description of the invention
A kind of honeysuckle acid tea, be made up of the raw material of following weight portion (kilogram):
Tealeaves 100, honeysuckle 100, mung bean milk 20, carrot 10, embryo nelumbinis 2, dandelion 1, pumpkin spend 3, Radix Isatidis 1, salt 12, white granulated sugar 5, lactic acid bacteria 2,0.5% calcium chloride water appropriate.
The preparation method of described honeysuckle acid tea, comprises the following steps:
(1) embryo nelumbinis, dandelion, pumpkin flower, Radix Isatidis are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder;
(2) blanching in the water of 100 DEG C of tealeaves, honeysuckle was pulled out after 2 minutes, soak 15 minutes in the calcium chloride water of 0.5%, then material is pulled out, be placed in draining on bamboo plaque, control material moisture between 60%;
(3) by carrot cut into slices, send into baking oven, until water content near 8% time discharging, pulverize;
(4) step (2) gained material is mixed with salt, crumple after 10 minutes and leave standstill 15 minutes, then mix with step (1), (3) gained material and mung bean milk, white granulated sugar and mix thoroughly, load in altar, then access leftover materials, cover layer of plastic film, sealing, in 28 DEG C of bottom fermentation dischargings after 4 days, spread out and dry, to obtain final product.
Claims (2)
1. a honeysuckle acid tea, is characterized in that being made up of the raw material of following weight portion:
Tealeaves 100-105, honeysuckle 100-105, mung bean milk 20-22, carrot 10-11, embryo nelumbinis 2-3, dandelion 1-2, pumpkin flower 3-4, Radix Isatidis 1-2, salt 12-14, white granulated sugar 5-6, lactic acid bacteria 2-3,0.5% calcium chloride water appropriate.
2. the preparation method of honeysuckle acid tea according to claim 1, is characterized in that comprising the following steps:
(1) embryo nelumbinis, dandelion, pumpkin flower, Radix Isatidis are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) blanching in the water of 100 DEG C of tealeaves, honeysuckle was pulled out after 2 minutes, in the calcium chloride water of 0.5%, soak 15-20 minute, then material is pulled out, be placed in draining on bamboo plaque, control material moisture between 60-65%;
(3) cut into slices by carrot, send into baking oven, discharging when water content near 8-9%, pulverizes;
(4) step (2) gained material is mixed with salt, crumple after 10 minutes and leave standstill 15 minutes, then mix with step (1), (3) gained material and mung bean milk, white granulated sugar and mix thoroughly, load in altar, then access leftover materials, cover layer of plastic film, sealing, discharging after 28 DEG C of bottom fermentation 4-5 days, spreads out and dries, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510608108.3A CN105145954A (en) | 2015-09-23 | 2015-09-23 | Honeysuckle sour tea and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510608108.3A CN105145954A (en) | 2015-09-23 | 2015-09-23 | Honeysuckle sour tea and making method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN105145954A true CN105145954A (en) | 2015-12-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510608108.3A Pending CN105145954A (en) | 2015-09-23 | 2015-09-23 | Honeysuckle sour tea and making method thereof |
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| CN (1) | CN105145954A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994744A (en) * | 2016-05-24 | 2016-10-12 | 安徽源和堂药业股份有限公司 | Stomach-nourishing sour tea and preparation method thereof |
Citations (5)
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|---|---|---|---|---|
| CN101238841A (en) * | 2008-03-10 | 2008-08-13 | 赖茂林 | Pollen fruit milky tea and preparation thereof |
| CN101796986A (en) * | 2010-03-31 | 2010-08-11 | 华中农业大学 | Pickled sour tea processing method |
| CN103053715A (en) * | 2011-10-22 | 2013-04-24 | 杨煜炜 | Acid tea and preparation method thereof |
| CN104012720A (en) * | 2013-12-15 | 2014-09-03 | 胡安然 | Tea capable of moistening throat |
| CN104585378A (en) * | 2015-02-15 | 2015-05-06 | 云南德凤茶业有限公司 | Method for preparing healthcare sour tea |
-
2015
- 2015-09-23 CN CN201510608108.3A patent/CN105145954A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101238841A (en) * | 2008-03-10 | 2008-08-13 | 赖茂林 | Pollen fruit milky tea and preparation thereof |
| CN101796986A (en) * | 2010-03-31 | 2010-08-11 | 华中农业大学 | Pickled sour tea processing method |
| CN103053715A (en) * | 2011-10-22 | 2013-04-24 | 杨煜炜 | Acid tea and preparation method thereof |
| CN104012720A (en) * | 2013-12-15 | 2014-09-03 | 胡安然 | Tea capable of moistening throat |
| CN104585378A (en) * | 2015-02-15 | 2015-05-06 | 云南德凤茶业有限公司 | Method for preparing healthcare sour tea |
Non-Patent Citations (2)
| Title |
|---|
| 天津轻工业学院食品工业教学研究室: "《食品添加剂》", 31 January 2005, 中国轻工业出版社 * |
| 肖平: "酸茶微生物菌系分离与鉴定及茶酒发酵技术研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994744A (en) * | 2016-05-24 | 2016-10-12 | 安徽源和堂药业股份有限公司 | Stomach-nourishing sour tea and preparation method thereof |
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Application publication date: 20151216 |
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| RJ01 | Rejection of invention patent application after publication |