CN105211431A - A kind of preparation method of ecosystem gumbo tea - Google Patents

A kind of preparation method of ecosystem gumbo tea Download PDF

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Publication number
CN105211431A
CN105211431A CN201510669542.2A CN201510669542A CN105211431A CN 105211431 A CN105211431 A CN 105211431A CN 201510669542 A CN201510669542 A CN 201510669542A CN 105211431 A CN105211431 A CN 105211431A
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China
Prior art keywords
gumbo
tea
temperature
ecosystem
machine
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CN201510669542.2A
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Chinese (zh)
Inventor
陈青
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Guangxi Xingye County Zhizhen Ecological Garden Agricultural Technology Co Ltd
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Guangxi Xingye County Zhizhen Ecological Garden Agricultural Technology Co Ltd
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Priority to CN201510669542.2A priority Critical patent/CN105211431A/en
Publication of CN105211431A publication Critical patent/CN105211431A/en
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Abstract

The invention provides a kind of preparation method of ecosystem gumbo tea, relate to fruit tea manufacture technology field.Comprise the operation of raw material preparation, the process that completes, roller drying, cooling, chopping, sub-sieve and packaging.Described completing completes at the temperature of 135 ~ 145 DEG C 80 ~ 100 seconds in steam inactivation machine, dries the moisture content on gumbo surface subsequently in temperature 80 ~ 90 DEG C of dryers, then sends in cooler and cool; Roller drying is that the gumbo after completing is put into roller fixation machine, and the charge weight of gumbo is 2/3 ~ 3/4 of drum capacity, is 80 ~ 90 DEG C in temperature, and rotating speed is dry 5 ~ 7h under the condition of 25 ~ 32r/min; The present invention utilizes steam beating technology, effectively can keep original color and luster of gumbo, also utilizes roller fixation machine to dry gumbo, makes gumbo exocuticle in drying course slightly rub impaired, thus its active ingredient can stripping better when brewed to make finished product.

Description

A kind of preparation method of ecosystem gumbo tea
[technical field]
The present invention relates to fruit tea manufacture technology field, be specifically related to a kind of preparation method of ecosystem gumbo tea.
[background technology]
Gumbo cries again okra, swordweed, Abelmoschus esculentus, hair eggplant, originates in Africa.Gumbo tender pod meat is tender, lubrication, and unique flavor, is of high nutritive value, and gumbo contains abundant vitamin and mineral matter, in the tender fruit of every 100 grams of gumbos, and the carrotene about containing the vitamin C of 4 milligrams, the vitamin E of 1.03 milligrams and 310 micrograms.The zinc be rich in gumbo and selenium and other trace elements, helpful to enhancing human body cancer-resisting ability.Have glutinous liquid substance in the tender fruit of gumbo, this mucus contains the polysaccharide such as pectin and glutinous polysaccharide.Glutinous polysaccharide has enhancing Abwehrkraft des Koepers, safeguards the glossy effect of membrana articulata and serous coat in human synovial chamber, cuts down the accumulation of lipid material on ductus arteriosus wall, to avoid in liver and kidney the effects such as adesmosis.Gumbo water content is high, and seldom, every 100 grams of tender fruits of gumbo only containing 0.1 gram of fat, are well suited for the Ms wanting weight-reducing to fat, and its vitamin C of being rich in and dietary fiber, and skin can also be made in vain tender.
All the time, the mode that people eat gumbo mainly contains and stir-fries and eats, cooks, tank cold and dressed with sauce, processed, cooks soup and quick freezing process etc., the mainly fresh goods of edible gumbo.At present, also there are some to relate to be carried out by gumbo the research report of deep processing, are such as processed into gumbo tea product, gumbo beverage etc.Such as publication number is a kind of method that the Chinese patent " a kind of okra tea " of CN102293295B discloses tea making: okra fruit is refrigerated 10-14 hour at 0-10 DEG C of temperature; Okra fruit after refrigeration is thinly sliced, carries out completing, dry, the temperature that completes is 90-110 DEG C, time < 30 minutes, and dry temperature is: 50-70 DEG C; Dried okra fruit is carried out sterilization processing, i.e. obtained described okra tea.Publication number is that the Chinese patent of CN102885187A discloses one " okra tea bag and production technology thereof ", is also by gumbo obtained gumbo tea after refrigeration, section, microwave de-enzyming, drying.But above method can not keep the original color and luster of gumbo preferably, and obtained gumbo tea can not, preferably by effective nutriment stripping, make the health-care effect of gumbo tea also have a greatly reduced quality when making tea and drinking.
[summary of the invention]
Goal of the invention of the present invention is: for above-mentioned Problems existing, a kind of preparation method of ecosystem gumbo tea is provided, the present invention utilizes steam beating technology, effectively can retain the chlorophyll of gumbo thus keep its original color and luster, the present invention also utilizes roller fixation machine to dry gumbo, make gumbo exocuticle in drying course slightly rub impaired, thus its active ingredient can stripping better when brewed to make finished product.
To achieve these goals, the technical solution used in the present invention is as follows:
A preparation method for ecosystem gumbo tea, comprises the following steps:
(1) raw material prepares: in 8 ~ 10 harvesting fertilizers plantation in the morning without the residual fresh gumbo of agriculture, clean the impurity being attached to gumbo surface, then drained by surperficial moisture content;
(2) complete process: gumbo is dropped into steam inactivation machine, complete at the temperature of 135 ~ 145 DEG C 80 ~ 100 seconds, in temperature 80 ~ 90 DEG C of dryers, dry the moisture content on gumbo surface subsequently, then send in cooler and cool the light green primary colors keeping gumbo;
(3) roller drying: the roller fixation machine gumbo after completing being put into tea making leaf, the charge weight of gumbo is 2/3 ~ 3/4 of drum capacity, is 80 ~ 90 DEG C in temperature, and rotating speed is continue oven dry 5 ~ 7h under the condition of 25 ~ 32r/min;
(4) cooling and chopping: the gumbo airing 30 ~ 40min at the temperature of 20 ~ 25 DEG C after step (3) being dried, is then cut into broken section of 0.3cm ~ 0.6cm with shredding machine;
(5) frying: be sent to frying in roasting machine by broken for gumbo section, the time of frying is 30-60 minute, and temperature controls at 60 ~ 70 DEG C;
(6) sub-sieve and packaging: pack with bagging packaging device after removing smalls with sieve sieve.
The more special place of raw material gumbo in the present invention is the mucus that its inside is contained.In this rare emplastic (sugared condensate), main component contains pectin, viscous glycoprotein, vitamin A and potassium.Viscous glycoprotein is a kind of polysaccharide, protein mixture of being made up of collagen and mucopolysaccharide material; it can strengthen the resistance of body; the lubrication of membrana articulata and serous coat in protection human synovial chamber; also the lubrication of human body alimentary canal and respiratory tract can be kept; promote the excretion of cholesterol material; reduce the deposition of lipid material on ductus arteriosus wall, keep arterial vascular elasticity, prevent the generation of adesmosis and collagen disease in liver and kidney.But because the outer surface of gumbo is more abundant, mucus is covered by exocuticle, adopt the method for conventional oven dry gumbo, when brewing gumbo tea, mucus is still difficult to stripping and is absorbed by the body, and the health-care effect of gumbo tea, compared to directly cooking edible mode, is weakened a lot.
The present invention adopts roller drying machine to carry out the oven dry of gumbo in step (2), instead of adopt conventional baking oven, and the charge weight of gumbo is fuller, object is, utilize the rotation of cylinder, phase mutual friction between gumbo, makes the surface texture slightly damaged of gumbo, is conducive to brewing of finished product.In order to promote the damage of epidermal tissue further, of the present invention improvement is further, the inner wall surface of the roller fixation machine in step (3) is provided with frosted layer, and improvement is further, roller fixation machine is built with several stirring vanes, and described stirring vane has certain thickness, and its thickness is 0.5 ~ 1.5cm, and edge is root face, to ensure that gumbo is minor surface damage instead of is shredded.Improve further and be also, the surface of described stirring vane is provided with frosted layer.
Further, after gumbo being cut into broken section in step (4), also comprise the step broken for gumbo section being sent to frying in roasting machine, the time of frying is 15-30 minute, and temperature controls at 60 ~ 70 DEG C.The operation of this frying not only can make gumbo Titian, can also control gumbo moisture content and be down to a certain degree after being arranged on the section of being chopped into, and individual partially desiccated obtain evenly, meet the requirement stored.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, the present invention is before drying gumbo, utilizes steam beating technology, can effective various enzymatic activity in passivation gumbo cell, and the chlorophyll retaining gumbo is not impaired, thus retains the original color and luster of gumbo to greatest extent, promotes the exterior quality of gumbo tea.
2, the present invention also utilizes roller fixation machine to dry gumbo, the inwall of roller fixation machine is frosted layer, and inside is provided with stirring vane, tealeaves exocuticle in drying course is made slightly to rub impaired, thus its active ingredient can stripping better when brewed to make finished product, when ensureing to greatest extent to brew, the active ingredient with health-care effect can be obtained more.
3, technique of the present invention for completing, drying, shred, frying, by the control to the factor such as drying time and temperature, time the degree of drying can ensure to shred, gumbo still has certain toughness and can not be fragmented into end, after the operation of this frying is arranged on the section of being chopped into, not only can make gumbo Titian, gumbo moisture content can also be controlled be down to a certain degree, and individual partially desiccated obtain evenly, meet store requirement.
4, the present invention adopts fertilizer to plant without the gumbo that agriculture is residual is raw material; manufacture craft does not add chemicals; a kind of ecosystem gumbo tea; obtained gumbo tea has following health-care effect: help digest, and strengthens muscle power, protection liver; the whole intestines of stomach invigorating; kidney tonifying of replenishing the calcium is effective, and obvious to skin whitening effects, can be well controlled especially to the diabetes of three senior middle schools and gout.
[detailed description of the invention]
In order to state advantage of the present invention better, below by way of specific embodiment, the invention will be further described.
Embodiment 1
A preparation method for ecosystem gumbo tea, comprises the following steps:
(1) raw material prepares: in 8 ~ 10 harvesting fertilizers plantation in the morning without the residual fresh gumbo of agriculture, clean the impurity being attached to gumbo surface, then drained by surperficial moisture content;
(2) complete process: gumbo is dropped into steam inactivation machine, completes 100 seconds at the temperature of 135 DEG C, dries the moisture content on gumbo surface subsequently in temperature 90 DEG C of dryers, then sends in cooler and cool the light green primary colors keeping gumbo;
(3) roller drying: the roller fixation machine gumbo after completing being put into tea making leaf, the charge weight of gumbo is 2/3 of drum capacity, is 80 DEG C in temperature, and rotating speed is continue under the condition of 25r/min to dry 5h; The inner wall surface of this roller fixation machine is provided with frosted layer;
(4) cooling and chopping: the gumbo airing 30min at the temperature of 20 DEG C after step (3) being dried, is then cut into broken section of 0.3cm ~ 0.5cm with shredding machine;
(5) frying: be sent to frying in roasting machine by broken for gumbo section, the time of frying is 30 minutes, and temperature controls at 70 DEG C;
(6) sub-sieve and packaging: pack with bagging packaging device after removing smalls with sieve sieve.
Embodiment 2
(1) raw material prepares: in 8 ~ 10 harvesting fertilizers plantation in the morning without the residual fresh gumbo of agriculture, clean the impurity being attached to gumbo surface, then drained by surperficial moisture content;
(2) complete process: gumbo is dropped into steam inactivation machine, completes 80 seconds at the temperature of 145 DEG C, dries the moisture content on gumbo surface subsequently in temperature 80 DEG C of dryers, then sends in cooler and cool the light green primary colors keeping gumbo;
(3) roller drying: the roller fixation machine gumbo after completing being put into tea making leaf, the charge weight of gumbo is 3/4 of drum capacity, is 90 DEG C in temperature, and rotating speed is continue under the condition of 32r/min to dry 7h; The inner wall surface of the roller fixation machine that the present embodiment uses is provided with frosted layer, and built with several stirring vanes, this stirring vane has certain thickness, its thickness is 0.5, and edge is root face, the surface of stirring vane is provided with frosted layer, to ensure that gumbo is minor surface damage instead of is shredded;
(4) cooling and chopping: the gumbo airing 40min at the temperature of 25 DEG C after step (3) being dried, is then cut into broken section of 0.4cm ~ 0.6cm with shredding machine;
(5) frying: be sent to frying in roasting machine by broken for gumbo section, the time of frying is 60 minutes, and temperature controls at 60 DEG C;
(6) sub-sieve and packaging: pack with bagging packaging device after removing smalls with sieve sieve.
Embodiment 3
(1) raw material prepares: in 8 ~ 10 harvesting fertilizers plantation in the morning without the residual fresh gumbo of agriculture, clean the impurity being attached to gumbo surface, then drained by surperficial moisture content;
(2) complete process: gumbo is dropped into steam inactivation machine, completes 90 seconds, dry the moisture content on gumbo surface subsequently in the dryer of temperature 85 DEG C at the temperature of 140 DEG C, then sends in cooler and cool the light green primary colors keeping gumbo;
(3) roller drying: the roller fixation machine gumbo after completing being put into tea making leaf, the charge weight of gumbo is 3/4 of drum capacity, is 85 DEG C in temperature, and rotating speed is continue under the condition of 30r/min to dry 6h; The inner wall surface of the roller fixation machine that the present embodiment uses is provided with frosted layer, and built with several stirring vanes, this stirring vane has certain thickness, its thickness is 0.8cm, and edge is root face, the surface of stirring vane is provided with frosted layer, to ensure that gumbo is minor surface damage instead of is shredded;
(4) cooling and chopping: the gumbo airing 35min at the temperature of 22 DEG C after step (3) being dried, is then cut into broken section of 0.3cm ~ 0.4cm with shredding machine;
(5) frying: be sent to frying in roasting machine by broken for gumbo section, the time of frying is 40 minutes, and temperature controls at 65 DEG C;
(6) sub-sieve and packaging: pack with bagging packaging device after removing smalls with sieve sieve.
Carried out brewing contrast experiment by the common gumbo tea obtained after refrigeration, section, microwave de-enzyming, drying of gumbo tea obtained for the embodiment of the present invention 1, the dark brown pool of the more common gumbo of gumbo tea dry product color of the present invention is greener.After brewing, gumbo tea of the present invention, in smell, fragrance is obvious a little; In dark brown, gumbo tea millet paste of the present invention is yellow green, greener than common gumbo color; In flavour, gumbo tea of the present invention more moistens more alcohol.Can reach 48.01% through detecting soluble sugar content in gumbo tea millet paste of the present invention, water extraction reaches 52.17%, and in common gumbo tea millet paste, soluble sugar content is 37.92%, water extraction is 45.21%.
Above-mentioned explanation is the detailed description for the better possible embodiments of the present invention, but embodiment is also not used to limit patent claim of the present invention, the equal change completed under technical spirit suggested by all the present invention or modification are changed, and all should belong to the present invention and contain the scope of the claims.

Claims (6)

1. a preparation method for ecosystem gumbo tea, is characterized in that comprising the following steps:
(1) raw material prepares: the fresh gumbo residual without agriculture of harvesting fertilizer plantation, and cleaning is attached to the impurity on gumbo surface, is then drained by surperficial moisture content;
(2) complete process: gumbo is dropped into steam inactivation machine, complete at the temperature of 135 ~ 145 DEG C 80 ~ 100 seconds, in temperature 80 ~ 90 DEG C of dryers, dry the moisture content on gumbo surface subsequently, then send in cooler and cool the light green primary colors keeping gumbo;
(3) roller drying: the gumbo after completing is put into roller fixation machine, the charge weight of gumbo is 2/3 ~ 3/4 of drum capacity, is 80 ~ 90 DEG C in temperature, and rotating speed is continue oven dry 5 ~ 7h under the condition of 25 ~ 32r/min;
(4) cooling and chopping: the gumbo airing 30 ~ 40min at the temperature of 20 ~ 25 DEG C after step (3) being dried, is then cut into broken section of 0.3cm ~ 0.6cm with shredding machine;
(5) frying: be sent to frying in roasting machine by broken for gumbo section, the time of frying is 30-60 minute, and temperature controls at 60 ~ 70 DEG C;
(6) sub-sieve and packaging: pack with bagging packaging device after removing smalls with sieve sieve.
2. the preparation method of a kind of ecosystem gumbo tea according to claim 1, is characterized in that: the cold wind temperature in step (2) in cooler is 15 ~ 20 DEG C.
3. the preparation method of a kind of ecosystem gumbo tea according to claim 1, is characterized in that: the inner wall surface of the roller fixation machine in described step (3) is provided with frosted layer.
4. the preparation method of a kind of ecosystem gumbo tea according to claim 3, is characterized in that: roller fixation machine is built with several stirring vanes, and the thickness of described stirring vane is 0.5 ~ 1.5cm, and edge is root face.
5. the preparation method of a kind of ecosystem gumbo tea according to claim 4, is characterized in that: the surface of described stirring vane is provided with frosted layer.
6. the preparation method of a kind of ecosystem gumbo tea according to claim 5, is characterized in that: in described step (1), and plucking fresh gumbo is at point in the morning 8 ~ 10.
CN201510669542.2A 2015-10-13 2015-10-13 A kind of preparation method of ecosystem gumbo tea Pending CN105211431A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106306261A (en) * 2016-08-31 2017-01-11 广西喷施宝股份有限公司 Preparation method of originally ecological health black rice tea
CN107828597A (en) * 2017-12-12 2018-03-23 合肥市绿之林农业开发有限公司 A kind of preparation method of the bright okra fermented wine of color and luster

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106306261A (en) * 2016-08-31 2017-01-11 广西喷施宝股份有限公司 Preparation method of originally ecological health black rice tea
CN107828597A (en) * 2017-12-12 2018-03-23 合肥市绿之林农业开发有限公司 A kind of preparation method of the bright okra fermented wine of color and luster

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