CN105285262A - Fig pomelo tea and preparation method thereof - Google Patents

Abstract

The invention discloses fig pomelo tea and a preparation method thereof. The fig pomelo tea is prepared from the following raw materials in parts by weight: 40-75 parts of fig pulp, 5-10 parts of pomelo pulp, 1-3 parts of pomelo peel, 12-30 parts of rock candy, 6-20 parts of isomalto-oligosaccharide, 0.3-0.6 part of a food acidulant and 0.03-0.2 part of pomelo essential oil. The preparation method for the fig pomelo tea comprises the following steps: preparing fig pulp, preparing pomelo peel and pomelo pulp, stewing, seasoning, blending and postprocessing. The fig pomelo tea provided by the invention and prepared from main raw materials comprising fig and pomelo has the efficacies of relieving cough, reducing phlegm, promoting appetite, being appetizing, resisting alcoholism, nourishing the spleen, benefiting the stomach, moistening the lung, relieving sore throat, relaxing bowel and reducing cholesterol and further has the effects of preventing the coronary heart disease, resisting and preventing cancer and enhancing disease resistance of organisms. The preparation method for the fig pomelo tea is simple, convenient to operate, easy to control, energy-saving, environment-friendly, rapid, efficient and suitable for industrial production.

Description

A kind of fig grapefruit tea and preparation method thereof

technical field

The invention belongs to the field of fig food processing, and in particular relates to a fig grapefruit tea and a preparation method thereof.

Background technique

Figs belong to the genus Ficus of the Moraceae family . They are both medicinal and edible fruits. They have a strong, sweet taste and a unique fragrance. Its fruit is called fig, also known as Ari, Ayi, Yingriguo, Youtanbo, Honey Fruit, Wenxianguo, Milkberry Fruit, and Pinxianguo. Fig has high nutritional value, and its fruit is rich in sugar, protein, amino acid, vitamin and mineral elements. According to the determination of Shandong Forestry Institute, the soluble solid content of mature figs is as high as 24%, and the sugar content of most varieties is between 15% and 22%. The fruit contains 18 kinds of amino acids, 8 of which are essential amino acids for human body. Scientific research has found that figs have the following functions and functions:

1. Figs contain malic acid, citric acid, lipase, protease, hydrolase, etc., which can help the body digest food, promote appetite, nourish the spleen and stomach, and because it contains a variety of lipids, it has the effect of laxative ;

2. The lipase and hydrolytic enzymes contained in figs have the functions of lowering blood lipids and decomposing blood lipids, which can reduce the deposition of fat in blood vessels, thereby lowering blood pressure and preventing coronary heart disease;

3. Figs have antibacterial and anti-inflammatory effects, can relieve throat swelling, treat sore throat, clear intestines and detoxify;

4. The whey of immature fruit contains active ingredients such as psoralen and bergamot lactone, and an aromatic substance benzaldehyde can be extracted from the juice of ripe fruit, both of which have anti-cancer and anti-cancer properties and enhance the body's ability to resist diseases It can prevent the occurrence of various cancers, delay the development of transplanted adenocarcinoma and lymphosarcoma, promote their degeneration, and will not cause toxicity to normal cells;

5. The dry matter content of figs is very high, fresh fruit is 14-20%, and dried fruit is more than 70%. Among them, the content of glucose that can be directly absorbed and utilized by the human body accounts for 34.3% (dry weight), fructose accounts for 31.2% (dry weight) and sucrose only accounts for 7.82% (dry weight). Therefore, it is low in calories and is called a low-calorie food in Japan. Domestic medical research proves that it is a health food for weight loss.

Grapefruit is a Rutaceae plant. It tastes fragrant, sweet and sour, cool, rich in nutrition and has high medicinal value. It is one of the fruits that people like to eat. Yuzu tea is a health drink made from grapefruit, sucrose, etc. "Compendium of Materia Medica" records, "diet, remove bad breath in the stomach, detoxify alcohol, cure drinkers' breath, don't think about food, reduce phlegm and relieve cough". In ancient my country and other countries, Japan and South Korea all had the habit of eating grapefruit tea . Grapefruit has the following effects and functions:

1. Grapefruit contains high vitamin C, which can lower blood cholesterol;

2. Grapefruit is rich in natural citric acid and various inorganic salts, which not only help the liver, stomach, lungs and other functions, but also have the effect of clearing away heat and fire, relieving cough and reducing phlegm;

3. Grapefruit peel has a strong anti-cancer and toxin-removing effect, and has the same anti-cancer active substances as ginseng.

Fig and pomelo are as people's favorite fruit, and the existing tea drink that fig and pomelo are made as raw material respectively on the market, discloses a kind of fig tea and its manufacture method thereof as the Chinese patent that publication number is CN104336239A, makes color luster and Different tastes, soft drinks with beneficial ingredients of fig fruit and fig medicinal function; the Chinese patent with the publication number CN104920732A discloses a grapefruit tea, which not only retains the original nutrition of fresh grapefruit, The bitter taste of grapefruit itself is removed, the taste is delicious, and it does not contain additives, so it is suitable for long-term consumption. However, there is no tea product made by combining figs and pomelo at present, so the beneficial effects of figs and pomelo are not well utilized, and there is a lot of room for improvement.

Contents of the invention

The purpose of the present invention is to overcome the shortcoming of prior art, provide a kind of fig citron tea, this fig citron tea has the functions of relieving cough and reducing phlegm, promoting appetite, appetizing and hangover, invigorating spleen and stomach, moistening lung and pharynx, moistening bowel and laxative, Lower cholesterol, prevent coronary heart disease and anti-cancer effects;

Another object of the present invention is to provide a method for making the fig grapefruit tea, which is simple to operate, convenient to prepare, fast, efficient and low in cost, and is suitable for industrial production.

The object of the present invention is achieved through the following technical solutions: a kind of fig citron tea, comprising the following components by weight:

Fig pulp 40-75, grapefruit flesh 5-10, grapefruit peel 1-3, rock sugar 12-30, isomaltooligosaccharide 6-20, food acidulant 0.3-0.6, grapefruit essential oil 0.03-0.2.

As a preferred version, the fig grapefruit tea comprises the following components by weight:

Fig pulp 60, grapefruit flesh 8, grapefruit peel 2, rock sugar 20, isomaltooligosaccharide 10, food acidulant 0.4, grapefruit essential oil 0.09.

Further, the fig variety used in the fig pulp is any one or more of Jinsifang No. 1, Jinsifang No. 2, Qingpi, Masiyi Taofen, Bojihong or Jinaofen.

Further, the food sour agent is any one of citric acid, phosphoric acid, malic acid or lactic acid.

The preparation method of above-mentioned fig grapefruit tea, it may further comprise the steps:

S1. Weighing: Weigh each raw material according to the proportion of the above formula, and set aside;

S2. prepare fig pulp, which comprises the following substeps:

S21. Peeling: fresh figs are quickly frozen and then peeled to obtain fig pulp;

S22. Color protection: the fig pulp is treated with an antioxidant for color protection, and the antioxidant is D-sodium erythorbate with a mass fraction of 3-5‰;

S23. Beating: Grinding the fig flesh after the color protection treatment into pulp with a colloid mill, the grinding conditions of the colloid mill are as follows: the speed is 2000-2600r/min, and the single-cycle fineness is 5-50um;

S3. Prepare pomelo peel and pomelo meat, which includes the following sub-steps:

S31. Preparing pomelo peel: wash the fresh pomelo, peel off the outer layer of the most epidermis with a thickness of 1-2mm, and cut it into filaments for later use;

S32. Preparing pomelo pulp: remove the peeled pomelo, split it into pieces, and take the pulp in the pomelo capsule for later use;

S4. Boiling: add fig pulp, pomelo meat and pomelo peel to the pot, add rock sugar and isomaltooligosaccharide after heating to 85-95°C, and boil for 2-4 hours after the mixture in the pot boils to obtain a cooking liquid. The solid content of the cooking liquid is 78% to 80%;

S5. Seasoning and flavoring: adding food sour agent and pomelo essential oil to the obtained boiling liquid in step S4;

S6. Post-processing: inject seasoning and flavoring boiling liquid into the mold, and obtain fig grapefruit tea after air-drying. The water content of the fig grapefruit tea is 10-22%.

Further, the shape of the mold is any one of crushed granular, rectangular, square, disc, spherical, cylindrical or elliptical.

Further, the air-drying adopts an indoor air-drying method, and the indoor air-drying conditions are as follows: the air cleanliness class is 100,000, the air-drying time is 18-24 hours, the indoor temperature is 16-20°C, and the circulating air volume is 1-5m ³ /h.

The present invention has the following advantages:

1. The present invention combines figs and pomelo to make fig pomelo tea, which fills the gap in the market. The produced product not only has the functions of relieving cough and reducing phlegm, promoting appetite, appetizing and hangover, invigorating spleen and stomach, moistening lung and pharynx, moistening intestines and laxative, reducing Cholesterol and the effect of weight loss and health care, but also has the effect of preventing coronary heart disease and anti-cancer and enhancing the body's disease resistance;

2. The fig pomelo tea obtained by the present invention has the compound flavor of pomelo and fig, pure fruit aroma, good taste, and rich nutrition. In addition to brewing and drinking as tea, it can also be directly chewed and eaten as lozenges, so it can be eaten at any time. Eat figs and grapefruits anywhere, which solves the problem of short preservation time for figs and grapefruits, and is suitable for a modern and fast-paced life style;

3. The present invention makes full use of previously discarded pomelo peels in the production process of fig pomelo tea, turning waste into treasure. Therefore, the utilization rate of raw materials is greatly improved, the production cost is reduced, the industrial chain is extended, and the added value is increased;

4. The fig grapefruit tea of the present invention has simple preparation method, convenient operation, easy control, energy saving, environmental protection, quickness and high efficiency, and is suitable for industrialized production.

detailed description

The present invention will be further described below in conjunction with embodiment, protection scope of the present invention is not limited to the following:

Embodiment 1: a kind of fig grapefruit tea, is made from the raw material of following weight portion:

Fig pulp 40, grapefruit flesh 5, grapefruit peel 1, rock sugar 12, isomaltooligosaccharide 6, food acidulant 0.3 and grapefruit essential oil 0.03.

Among them, the fig variety used in the fig pulp is Jinsifang No. 1, and the food sour agent is citric acid.

The making method of this fig grapefruit tea, comprises the following steps:

S1. Weighing: Weigh each raw material according to the proportion of the above formula, and set aside;

S2. prepare fig pulp, which comprises the following substeps:

S21. Peeling: fresh figs are quickly frozen and then peeled to obtain fig pulp;

S22. Color protection: the fig pulp is treated with an antioxidant for color protection, and the antioxidant is sodium D-isoascorbate with a mass fraction of 3‰;

S23. Beating: Grinding the fig pulp after the color protection treatment into pulp with a colloid mill, the grinding conditions of the colloid mill are: the speed is 2000r/min, and the single-cycle fineness is 5um;

S3. Prepare pomelo peel and pomelo meat, which includes the following sub-steps:

S31. Preparing pomelo peel: wash the fresh pomelo, peel off the outer layer of the outermost skin with a thickness of 1 mm, and cut it into filaments for later use;

S32. Preparing pomelo pulp: remove the peeled pomelo, split it into pieces, and take the pulp in the pomelo capsule for later use;

S4. Boiling: add fig pulp, grapefruit meat and grapefruit peel to the pot, add rock sugar and isomaltooligosaccharide after heating to 85°C, and boil for 2 hours after the mixture in the pot boils to obtain a boiling liquid. The solid content of the liquid is 78%;

S5. Seasoning and flavoring: add citric acid and pomelo essential oil to the infusion obtained in S4;

S6. Post-processing: Inject the cooking liquid after seasoning and flavoring into the mold, the shape of the mold is broken granules, and after air-drying, the fig grapefruit tea with a water content of 10% is obtained, and the air-drying adopts the indoor air-drying method, and the indoor air-drying conditions It is: the air cleanliness level is 100,000, the air drying time is 18 hours, the indoor temperature is 16°C, and the circulating air volume is 1m ³ /h.

Embodiment 2: a kind of fig pomelo tea is made from the raw materials of following parts by weight:

Fig pulp 75, grapefruit flesh 10, grapefruit peel 3, rock sugar 30, isomaltooligosaccharide 20, food acidulant 0.3 and grapefruit essential oil 0.05.

Among them, the fig varieties used in the fig pulp are Jinsifang No. 2 and Qingpi, and the food acidulant is phosphoric acid.

The making method of this fig grapefruit tea, comprises the following steps:

S1. Weighing: Weigh each raw material according to the proportion of the above formula, and set aside;

S2. prepare fig pulp, which comprises the following substeps:

S21. Peeling: fresh figs are quickly frozen and then peeled to obtain fig pulp;

S22. Color protection: the fig pulp is treated with an antioxidant for color protection, and the antioxidant is D-sodium erythorbate with a mass fraction of 5‰;

S23. Beating: Grinding the fig pulp after the color protection treatment into a pulp with a colloid mill, the grinding conditions of the colloid mill are: the speed is 2600r/min, and the single-cycle fineness is 50um;

S3. Prepare pomelo peel and pomelo meat, which includes the following sub-steps:

S31. Preparing pomelo peel: wash the fresh pomelo, peel off the outermost skin with a thickness of 2mm, cut into filaments for later use;

S32. Preparing pomelo pulp: remove the peeled pomelo, split it into pieces, and take the pulp in the pomelo capsule for later use;

S4. Boiling: add fig pulp, pomelo meat and pomelo peel to the pot, add rock sugar and isomaltooligosaccharide after heating to 95°C, and boil for 4 hours after the mixture in the pot boils to obtain a boiling liquid. The solid content of the liquid is 80%;

S5. Seasoning and flavoring: add phosphoric acid and pomelo essential oil to the infusion obtained in S4;

S6. Post-processing: inject seasoning and flavoring in the mold, the shape of the mold is rectangular, and after air-drying, the fig grapefruit tea with a water content of 22% is obtained. The air-drying adopts the indoor air-drying method, and the indoor air-drying conditions It is: the air cleanliness level is 100,000, the air drying time is 18 hours, the indoor temperature is 20°C, and the circulating air volume is 5m ³ /h.

Embodiment 3: a kind of fig pomelo tea is made from the raw materials of following parts by weight:

Fig pulp 60, grapefruit flesh 8, grapefruit peel 2, rock sugar 20, isomaltooligosaccharide 10, food acidulant 0.4 and grapefruit essential oil 0.07.

Among them, the fig varieties used in the fig pulp are Masiyi Taofen, Bojihong and Jinaofen, and the food sour agent is malic acid.

The making method of this fig grapefruit tea, comprises the following steps:

S1. Weighing: Weigh each raw material according to the proportion of the above formula, and set aside;

S2. prepare fig pulp, which comprises the following substeps:

S21. Peeling: fresh figs are quickly frozen and then peeled to obtain fig pulp;

S22. Color protection: the fig pulp is treated with an antioxidant for color protection, and the antioxidant is sodium D-isoascorbate with a mass fraction of 3‰;

S23. Beating: Grinding the fig pulp after the color protection treatment into a pulp with a colloid mill, the grinding conditions of the colloid mill are: the speed is 2300r/min, and the single-cycle fineness is 30um;

S3. Prepare pomelo peel and pomelo meat, which includes the following sub-steps:

S31. Preparing pomelo peel: wash the fresh pomelo, peel off the outer layer of the outermost skin with a thickness of 1 mm, and cut it into filaments for later use;

S32. Preparing pomelo pulp: remove the peeled pomelo, split it into pieces, and take the pulp in the pomelo capsule for later use;

S4. Boiling: add fig pulp, grapefruit meat and grapefruit peel to the pot, add rock sugar and isomaltooligosaccharide after heating to 90°C, and boil for 3 hours after the mixture in the pot boils to obtain a boiling liquid. The solid content of the liquid is 79%;

S5. Flavoring and flavoring: add malic acid and pomelo essential oil to the boiling liquid obtained in S4;

S6. Post-processing: inject seasoning and flavoring in the mold, the shape of the mold is square, and after air-drying, the fig grapefruit tea with a water content of 15% is obtained. The air-drying adopts the indoor air-drying method, and the conditions of indoor air-drying It is: the air cleanliness level is 100,000, the air drying time is 20 hours, the indoor temperature is 18°C, and the circulating air volume is 3m ³ /h.

Embodiment 4: a kind of fig grapefruit tea, is made from the raw material of following weight portion:

Fig pulp 50, grapefruit flesh 8, grapefruit peel 1, rock sugar 15, isomaltooligosaccharide 15, food acidulant 0.5 and grapefruit essential oil 0.09.

Among them, the fig varieties used in the fig pulp are Qingpi, Masiyi Taofen, Bojihong and Jinaofen, and the food sour agent is lactic acid.

The making method of this fig grapefruit tea, comprises the following steps:

S1. Weighing: Weigh each raw material according to the proportion of the above formula, and set aside;

S2. prepare fig pulp, which comprises the following substeps:

S21. Peeling: fresh figs are quickly frozen and then peeled to obtain fig pulp;

S22. Color protection: the fig pulp is treated with an antioxidant for color protection, and the antioxidant is sodium D-isoascorbate with a mass fraction of 4‰;

S22. Beating: Grinding the fig pulp after the color protection treatment into a pulp with a colloid mill, the grinding conditions of the colloid mill are: the rotating speed is 2100r/min, and the single-cycle fineness is 50um;

S3. Prepare pomelo peel and pomelo meat, which includes the following sub-steps:

S31. Preparing pomelo peel: wash the fresh pomelo, peel off the outermost skin with a thickness of 2mm, cut into filaments for later use;

S32. Preparing pomelo pulp: remove the peeled pomelo, split it into pieces, and take the pulp in the pomelo capsule for later use;

S4. Boiling: add fig pulp, grapefruit meat and grapefruit peel to the pot, add rock sugar and isomaltooligosaccharide after heating to 95°C, and boil for 2.5 hours after the mixture in the pot boils to obtain a boiling liquid. The solid content of the cooking liquid is 80%;

S5. Flavoring and flavoring: add lactic acid and pomelo essential oil to the boiling liquid obtained in S4;

S6. Post-processing: Inject the cooking liquid after seasoning and flavoring into the mold, the shape of the mold is disc shape, after air-drying, the fig grapefruit tea with a water content of 22% is obtained, and the air-drying adopts indoor air-drying method, indoor air-drying The conditions are: the air cleanliness level is 100,000, the drying time is 24 hours, the indoor temperature is 20°C, and the circulating air volume is 5m ³ /h.

Embodiment 5: a kind of fig grapefruit tea, is made from the raw material of following weight part:

Fig pulp 60, grapefruit flesh 10, grapefruit peel 3, rock sugar 20, isomaltooligosaccharide 10, food acidulant 0.4 and grapefruit essential oil 0.11.

Among them, the fig varieties used in the fig pulp are Jinsifang No. 2, Qingpi, Masiyi Taofen, Bojihong and Jinaofen, and the food sour agent is malic acid.

The making method of this fig grapefruit tea, comprises the following steps:

S1. Weighing: Weigh each raw material according to the proportion of the above formula, and set aside;

S2. prepare fig pulp, which comprises the following substeps:

S21. Peeling: fresh figs are quickly frozen and then peeled to obtain fig pulp;

S22. Color protection: the fig pulp is treated with an antioxidant for color protection, and the antioxidant is sodium D-isoascorbate with a mass fraction of 3‰;

S23. Beating: Grinding the fig pulp after the color protection treatment into a pulp with a colloid mill, the grinding conditions of the colloid mill are: the speed is 2400r/min, and the single-cycle fineness is 40um;

S3. Prepare pomelo peel and pomelo meat, which includes the following sub-steps:

S31. Preparing pomelo peel: wash the fresh pomelo, peel off the outer layer of the outermost skin with a thickness of 1 mm, and cut it into filaments for later use;

S32. Preparing pomelo pulp: remove the peeled pomelo, split it into pieces, and take the pulp in the pomelo capsule for later use;

S4. Boiling: add fig pulp, pomelo meat and pomelo peel to the pot, add rock sugar and isomaltooligosaccharide after heating to 92°C, and cook for 3.5 hours after the mixture in the pot boils to obtain a cooking liquid. The solid content of the cooking liquid is 78%;

S5. Flavoring and flavoring: add malic acid and pomelo essential oil to the boiling liquid obtained in S4;

S6. Post-processing: Inject the cooking liquid after seasoning and flavoring into the mold, the shape of the mold is spherical, and after air-drying, the water content obtained is 17% fig grapefruit tea, and the air-drying adopts the indoor air-drying method, and the indoor air-drying condition is as follows: : The air cleanliness level is 100,000, the drying time is 19 hours, the indoor temperature is 19°C, and the circulating air volume is 4m ³ /h.

Embodiment 6 : a kind of fig pomelo tea, is made from the raw material of following weight portion:

Fig pulp 65, grapefruit meat 8, grapefruit peel 2, rock sugar 25, isomaltooligosaccharide 18, food acidulant 0.5 and grapefruit essential oil 0.15.

Among them, the fig varieties used in the fig pulp are Jinsifang No. 1, Jinsifang No. 2, Qingpi, Masiyi Taofen, Bojihong and Jinaofen, and the food sour agent is citric acid.

The making method of this fig grapefruit tea, comprises the following steps:

S1. Weighing: Weigh each raw material according to the proportion of the above formula, and set aside;

S2. prepare fig pulp, which comprises the following substeps:

S21. Peeling: fresh figs are quickly frozen and then peeled to obtain fig pulp;

S22. Color protection: the fig pulp is treated with an antioxidant for color protection, and the antioxidant is sodium D-isoascorbate with a mass fraction of 4‰;

S23. Beating: Grinding the fig pulp after the color protection treatment into a pulp with a colloid mill, the grinding conditions of the colloid mill are: the rotating speed is 2500r/min, and the single-cycle fineness is 20um;

S3. Prepare pomelo peel and pomelo meat, which includes the following sub-steps:

S31. Preparing pomelo peel: wash the fresh pomelo, peel off the outer layer of the outermost skin with a thickness of 1 mm, and cut it into filaments for later use;

S32. Preparing the pomelo pulp: remove the peeled pomelo, split it into pieces, and take the pulp in the pomelo capsule for later use;

S4. Boiling: add fig pulp, pomelo meat and pomelo peel to the pot, add rock sugar and isomaltooligosaccharide after heating to 87°C, and boil for 2 hours after the mixture in the pot boils to obtain a boiling liquid. The solid content of the liquid is 80%;

S5. Seasoning and flavoring: add citric acid and pomelo essential oil to the infusion obtained in S4;

S6. Post-processing: inject seasoning and flavoring in the mold, the shape of the mold is cylindrical, and after air-drying, the fig grapefruit tea with a water content of 21% is obtained. The air-drying adopts the indoor air-drying method, and the indoor air-dried The conditions are: the air cleanliness level is 100,000, the drying time is 23 hours, the indoor temperature is 17°C, and the circulating air volume is 2m ³ /h.

Embodiment 7: a kind of fig grapefruit tea, is made from the raw material of following weight part:

Fig pulp 70, grapefruit flesh 5, grapefruit peel 1, rock sugar 20, isomaltooligosaccharide 15, food acidulant 0.6 and grapefruit essential oil 0.2.

Among them, the fig varieties used in the fig pulp are Jinsifang No. 1, Jinsifang No. 2, Qingpi, Masiyi Taofen, Bojihong and Jinaofen, and the food acidulant is phosphoric acid.

The making method of this fig grapefruit tea comprises the following steps:

S1. Weighing: Weigh each raw material according to the proportion of the above formula, and set aside;

S2. prepare fig pulp, which comprises the following substeps:

S21. Peeling: fresh figs are quickly frozen and then peeled to obtain fig pulp;

S22. Color protection: the fig pulp is treated with an antioxidant for color protection, and the antioxidant is D-sodium erythorbate with a mass fraction of 5‰;

S23. Beating: Grinding the fig pulp after the color protection treatment into a pulp with a colloid mill, the grinding conditions of the colloid mill are: the rotating speed is 2300r/min, and the single-cycle fineness is 10um;

S3. Prepare pomelo peel and pomelo meat, which includes the following sub-steps:

S31. Preparing pomelo peel: wash the fresh pomelo, peel off the outermost skin with a thickness of 2mm, cut into filaments for later use;

S32. Preparing pomelo pulp: remove the peeled pomelo, split it into pieces, and take the pulp in the pomelo capsule for later use;

S4. Boiling: add fig pulp, grapefruit meat and grapefruit peel to the pot, add rock sugar and isomaltooligosaccharide after heating to 90°C, and boil for 3 hours after the mixture in the pot boils to obtain a boiling liquid. The solid content of the liquid is 80%;

S5. Seasoning and flavoring: add phosphoric acid and pomelo essential oil to the infusion obtained in S4;

S6. Post-processing: inject seasoning and flavoring in the mold, the shape of the mold is oval, and after air-drying, the water content obtained is 20% fig grapefruit tea. The air-drying adopts the indoor air-drying method, and the conditions of indoor air-drying It is: the air cleanliness level is 100,000, the drying time is 22 hours, the indoor temperature is 18°C, and the circulating air volume is 4m ³ /h.

Claims (7)

1. a fig citron tea, is characterized in that: described fig citron tea is made by the raw material of following weight portion:

Fig slurry 40 ~ 75,

Shaddock meat 5 ~ 10,

Pomelo peel 1 ~ 3,

Rock sugar 12 ~ 30,

Oligoisomaltose 6 ~ 20,

Acid condiment 0.3 ~ 0.6,

Shaddock essential oil 0.03 ~ 0.2.

2. fig citron tea according to claim 1, is characterized in that: described fig citron tea is made by the raw material of following weight portion:

Fig slurry 60,

Shaddock meat 8,

Pomelo peel 2,

Rock sugar 20,

Oligoisomaltose 10,

Acid condiment 0.4,

Shaddock essential oil 0.09.

3. fig citron tea according to claim 1 and 2, is characterized in that: the fig kind that described fig slurry adopts is No. 1, gold four directions, No. 2, gold four directions, rascal, Ma Siyitaofen, ripple Ji Hong or Jin Aofen.

4. fig citron tea according to claim 1 and 2, is characterized in that: described pomelo peel is the pomelo peel of most epidermis skin 1 ~ 2mm thickness.

5. the preparation method of a kind of fig citron tea according to claim arbitrary in claim 1-4, is characterized in that: it comprises the following steps:

S1. weigh: take each raw material by above-mentioned formula rate, for subsequent use;

S2. prepare fig slurry, it comprises following sub-step:

S21. remove the peel: remove the peel after fresh fig quick-frozen, obtain fig pulp;

S22. protect look: fig pulp antioxidant is carried out color retention, described antioxidant to be mass fraction be 3 ~ 5 ‰ D-araboascorbic acid sodium;

S23. pull an oar: adopt colloid mill to be polished into pulp the fig pulp after color retention, the polishing condition of described colloid mill is: rotating speed is 2000 ~ 2600r/min, and single cycle fineness is 5 ~ 50um;

S3. produce pomelo peel and shaddock meat, it comprises following sub-step:

S31. produce pomelo peel: cleaned by fresh shaddock, strip the outer layer thickness 1 ~ 2mm of most epidermis, be cut into filament for subsequent use;

S32. grapefruit flesh is produced: pushed aside by the shaddock after peeling, it is for subsequent use that distinguish gets pulp particles in pulp;

S4. infusion: add fig slurry, shaddock meat and pomelo peel in pot, add rock sugar and oligoisomaltose again after being heated to 85 ~ 95 DEG C, infusion 2 ~ 4h after mixture boiling to pot, obtain infusion liquid, the solid content of described infusion liquid is 78 ~ 80%;

S5. seasoning and adjusting incense: add acid condiment and shaddock essential oil in the infusion liquid that step S4 obtains;

S6. post processing: inject the infusion liquid after seasoning and adjusting incense in mould, obtain fig citron tea after air-dry, described fig citron tea water content is 10 ~ 22%.

6. the preparation method of a kind of fig citron tea according to claim 5, is characterized in that: the shape of mould described in step S6 is broken graininess, rectangle, square, disc, spherical, cylindrical or oval.

7. the preparation method of a kind of fig citron tea according to claim 5, it is characterized in that: the air-dry employing room-dry method described in step S6, the condition of room-dry is: air cleaning grade 100,000 grades, air-dry time 18 ~ 24 hours, indoor temperature 16 ~ 20 DEG C, air circulation 1 ~ 5m ³/ h.