CN105309687B - Pumpkin black tea and preparation method thereof - Google Patents
Pumpkin black tea and preparation method thereof Download PDFInfo
- Publication number
- CN105309687B CN105309687B CN201510845096.6A CN201510845096A CN105309687B CN 105309687 B CN105309687 B CN 105309687B CN 201510845096 A CN201510845096 A CN 201510845096A CN 105309687 B CN105309687 B CN 105309687B
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- black tea
- juice
- water
- shell
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
Abstract
The invention discloses a kind of pumpkin black tea and preparation method thereof, including prepare pumpkin shell, prepare Pumpkin Juice, produced black tea pre-treatment, pumpkin black tea semi-finished product production and drying and etc..Wherein, the produced black tea pre-treatment, which refers to, uniformly sprays Pumpkin Juice solarization on produced black tea, and the weight ratio of produced black tea and Pumpkin Juice is 10: 4-6, is divided on steaming tray after mixing by the thickness of 1-2cm, water proof steams 5-15min, makes its water content up to 40%-60%；The pumpkin black tea semi-finished product production refers to that the black tea after steaming water proof is put into pumpkin shell, is compacted, then pumpkin lid lid is closed on pumpkin shell and fixed.Pumpkin black tea of the invention has both the health-care efficacy of black tea and pumpkin, clear away heart-fire with improving eyesight, enriching yin ease constipation, tonifying middle-Jiao and Qi, strong liver help kidney, clearing heat and detoxicating, blood pressure lowering and reducing blood lipid and other effects, there is obvious effect to inhibition initial stage hair cancer active constituent, it is significant especially for the adjuvant treatment effect of diabetes.
Description
Technical field
The present invention relates to functional beverage preparation fields.It is more particularly related to a kind of pumpkin black tea and its system
Preparation Method.
Background technique
Pumpkin is the plant of Curcurbitaceae Cucurbita, there is plantation all over China.Containing there are many beneficial to human body in pumpkin
Ingredient, such as polysaccharide, amino acid, activated protein class, carrotene and various trace elements have a removing toxic substances, protection stomach lining,
It helps digest, prevention and treatment diabetes reduce blood glucose and eliminate the multiple functions such as carcinogen.
Black tea belongs to full fermentation teas, is using the bud-leaf of tea tree as raw material, by withering, rubbing and (cut), fermentation, dry etc.
Typical process process refines, and dry tea color and the millet paste brewed are using red as homophony.There is black tea diuresis, anti-inflammatory to kill
Bacterium refreshes oneself and imitates tired, replenishing body fluid and clearing away heat pathogen and removing toxic substances and other effects.
Currently, pumpkin is mainly taken as, vegetables are edible, and deep processing and utilization is few, and added value is low, and pumpkin is combined with black tea,
Pumpkin flavor black tea is prepared, yet there are no report.
Summary of the invention
It is an object of the invention to solve at least the above problems, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of pumpkin black tea, which has both the health care function of black tea and pumpkin
Effect, there is improving eyesight to clear away heart-fire, enriching yin ease constipation, tonifying middle-Jiao and Qi, strong liver help kidney, clearing heat and detoxicating, blood pressure lowering and reducing blood lipid and other effects, to suppression
Initial stage hair cancer active constituent processed has obvious effect, significant especially for the adjuvant treatment effect of diabetes.
In order to realize these purposes and other advantages according to the present invention, a kind of preparation method of pumpkin black tea is provided,
Include the following steps:
Step A, select no disease and pests harm, epidermis in Chinese red, in generally circular mature pumpkin, rinse well, wipe table away
After the excessive moisture of face, pumpkin band base of a fruit one end is radially cut, pumpkin lid and pumpkin main body is obtained, removes in the pumpkin main body
The flesh and seed and part pulp in portion, make the pulp thickness on the epidermis of pumpkin main body radially be maintained at 1.5-2cm, obtain pumpkin
Shell；
Step B, no disease and pests harm, epidermis are selected in the mature pumpkin of Chinese red, rinses well, removes pedicellus cucurbitae and its inside
Flesh and seed and the pumpkin slice for being cut into 4-5mm thickness, add water to be beaten the pumpkin slice, centrifugal filtering liquid obtains Pumpkin Juice, the south
The weight ratio of green tea produced in Anhui Province and water is 1: 1；
Step C, solarization is uniformly sprayed by the Pumpkin Juice on produced black tea, the weight ratio of produced black tea and Pumpkin Juice is 10
: 4-6 is divided on steaming tray after mixing by the thickness of 1-2cm, and water proof steams 5-15min, makes its water content up to 40%-60%；
Step D, black tea obtained in the step C is put into the pumpkin shell, is compacted, then the pumpkin lid lid is closed
It is on the pumpkin shell and fixed, so that the pumpkin lid and the integral shape for restoring former pumpkin of the pumpkin hull shape, obtain southern
Melon black tea semi-finished product；
Step E, the pumpkin black tea semi-finished product are put into baking oven, the drying 2-6d at 60-100 DEG C makes its water content
Lower than 6%, pumpkin black tea finished product is obtained.
Preferably, the preparation method of the pumpkin black tea further includes that will remain in the step A and the step B
Remaining flesh, seed and the mixing of part pulp are added the water mashing of 0.8 times of gained mixture weight, 6 ‰ -9 ‰ are added into gained slurries
Cellulase stirred at 30-35 DEG C enzymatic hydrolysis 2h, then thereto be added 2 ‰ -4 ‰ papain stirred at 55-60 DEG C
Enzymatic hydrolysis 1.5h is mixed, by gained enzymatic hydrolysis mixture through centrifugal filtering liquid, obtains enzymatic hydrolysis Pumpkin Juice, the Pumpkin Juice in the step B is by institute
Stating pumpkin slice adds water to be beaten, and after centrifugal filtering liquid, the clear liquid and the enzymatic hydrolysis Pumpkin Juice is mixed by 5: 1-2 and are made.
Preferably, the preparation method of the pumpkin black tea further includes, in the step B, by the pumpkin slice in
It in 90-100 DEG C of hot water after blanching 3-10min, pulls out, adds water mashing.Preferably, the preparation side of the pumpkin black tea
Method, in the step B, the pumpkin slice adds water to be beaten, and the temperature of water is 80-90 DEG C.
Preferably, the preparation method of the pumpkin black tea further includes that in the step B, the pumpkin slice adds water
Ultrasonic disperse extraction 30min under conditions of mashing gained slurries are 350-400w in 70-80 DEG C, ultrasonic power, then centrifuging and taking are clear
Liquid.Preferably, the preparation method of the pumpkin black tea further includes, in the step E, the pumpkin black tea semi-finished product
In an oven it is drying to water content be 20%-30%, be transferred in microwave dryer and continue drying, microwave drying condition
Are as follows: the pumpkin black tea semi-finished product are transferred to by microwave power 600-700w, drying time 20-30min again after the completion of microwave drying
Continue drying in baking oven to water content lower than 6%.
A kind of pumpkin black tea of the preparation method preparation of the pumpkin black tea.
The present invention is include at least the following beneficial effects:
The first, the present invention provides a kind of pumpkin black tea products, by pumpkin in conjunction with black tea, being made with pumpkin perfume
The black tea of gas not only increases the flavor of black tea, also improves the added value of pumpkin, and production method is simple, convenient for promoting；
The second, pumpkin black tea finished product of the invention is using pumpkin shell as container, built-in pumpkin black tea, and appearance is unique, and
Pumpkin black tea brews orange red bright, the limpid no muddiness of rear soup look, and flavour is sweet and pure, fragrant and sweet persistently and with pumpkin fragrance, tea residue
Red even bright, food value of leaf softness, firmly gets masses and likes；
Third, pumpkin black tea of the invention have both the health-care efficacy of black tea and pumpkin, have improving eyesight clear away heart-fire, enriching yin ease constipation,
Tonifying middle-Jiao and Qi, strong liver help kidney, clearing heat and detoxicating, blood pressure lowering and reducing blood lipid and other effects, have obviously to inhibition initial stage hair cancer active constituent
Effect, it is significant especially for the adjuvant treatment effect of diabetes.
Further advantage, target and feature of the invention will be partially reflected by the following instructions, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
It should be noted that experimental method described in following embodiments is unless otherwise specified conventional method, it is described
Reagent and material commercially obtain unless otherwise specified.
Embodiment 1:
A kind of preparation method of pumpkin black tea, includes the following steps:
Step A, select no disease and pests harm, epidermis in Chinese red, in generally circular mature pumpkin, rinse well, wipe table away
After the excessive moisture of face, pumpkin band base of a fruit one end is radially cut, pumpkin lid and pumpkin main body is obtained, removes in the pumpkin main body
The flesh and seed and part pulp in portion, make the pulp thickness on the epidermis of pumpkin main body radially be maintained at 1.5cm, obtain pumpkin shell；
Step B, no disease and pests harm, epidermis are selected in the mature pumpkin of Chinese red, rinses well, removes pedicellus cucurbitae and its inside
Flesh and seed and the pumpkin slice for being cut into 4mm thickness, add water to be beaten the pumpkin slice, centrifugal filtering liquid obtains Pumpkin Juice, the pumpkin
The weight ratio of piece and water is 1: 1；
Step C, solarization is uniformly sprayed by the Pumpkin Juice on produced black tea, the weight ratio of produced black tea and Pumpkin Juice is 10
: 4, it is divided on steaming tray after mixing by the thickness of 1cm, water proof steams 5min, it is made to ease back, and water content is up to 40%；
By being uniformly sprayed at Pumpkin Juice on produced black tea and water proof steams, Pumpkin Juice can be made abundant with produced black tea
Fusion makes flavor and trophic function in black tea with pumpkin；
Step D, black tea obtained in the step C is put into the pumpkin shell, is compacted, then the pumpkin lid lid is closed
It is on the pumpkin shell and fixed, so that the pumpkin lid and the integral shape for restoring former pumpkin of the pumpkin hull shape, obtain southern
Melon black tea semi-finished product；
Step E, the pumpkin black tea semi-finished product are put into baking oven, the drying 6d at 60 DEG C is lower than its water content
6%, obtain pumpkin black tea finished product.
It steams the black tea after easing back and is put into the pumpkin shell containing certain pumpkin fruit by the way that Pumpkin Juice and water proof will be added and press
It is real, and pumpkin shell and pumpkin lid packing rope bundled fixed are restored into former pumpkin shape, then the pumpkin equipped with black tea is placed in baking
Drying, the baking process not only moisture loss in pumpkin black tea semi-finished product is toasted in case, but also under the action of heat, in pumpkin shell
Pulp and Pumpkin Juice can also generate pumpkin flavor substance, the part beneficiating ingredient in pumpkin can be dissolved out gradually, and in pumpkin shell
Relatively closed environment then promotes the beneficiating ingredient of the pumpkin flavor substance generated and dissolution sufficiently to merge with black tea, to be promoted
The flavor and health-care efficacy of pumpkin black tea.
The preparation method of the pumpkin black tea further includes, in the step B, by the pumpkin slice in 90 DEG C of heat
It in water after blanching 3min, pulls out, adds water mashing.
Pumpkin slice is beaten after blanching in hot water, is conducive to the formation of pumpkin flavor substance, makes gained slurries that there is south
The glutinous perfume (or spice) of sweet tea sweet tea of melon.
Embodiment 2:
A kind of preparation method of pumpkin black tea, includes the following steps:
Step A, select no disease and pests harm, epidermis in Chinese red, in generally circular mature pumpkin, rinse well, wipe table away
After the excessive moisture of face, pumpkin band base of a fruit one end is radially cut, pumpkin lid and pumpkin main body is obtained, removes in the pumpkin main body
The flesh and seed and part pulp in portion, make the pulp thickness on the epidermis of pumpkin main body radially be maintained at 1.8cm, obtain pumpkin shell；
Step B, no disease and pests harm, epidermis are selected in the mature pumpkin of Chinese red, rinses well, removes pedicellus cucurbitae and its inside
Flesh and seed and the pumpkin slice for being cut into 4.5mm thickness, add water to be beaten the pumpkin slice, centrifugal filtering liquid obtains Pumpkin Juice, the south
The weight ratio of green tea produced in Anhui Province and water is 1: 1；
Step C, solarization is uniformly sprayed by the Pumpkin Juice on produced black tea, the weight ratio of produced black tea and Pumpkin Juice is 10
: 5, it is divided on steaming tray after mixing by the thickness of 1.5cm, water proof steams 10min, it is made to ease back, and water content is up to 50%；
By being uniformly sprayed at Pumpkin Juice on produced black tea and water proof steams, Pumpkin Juice can be made abundant with produced black tea
Fusion makes flavor and trophic function in black tea with pumpkin；
Step D, black tea obtained in the step C is put into the pumpkin shell, is compacted, then the pumpkin lid lid is closed
It is on the pumpkin shell and fixed, so that the pumpkin lid and the integral shape for restoring former pumpkin of the pumpkin hull shape, obtain southern
Melon black tea semi-finished product；
Step E, the pumpkin black tea semi-finished product are put into baking oven, the drying 4d at 80 DEG C is lower than its water content
6%, obtain pumpkin black tea finished product.
It steams the black tea after easing back and is put into the pumpkin shell containing certain pumpkin fruit by the way that Pumpkin Juice and water proof will be added and press
It is real, and pumpkin shell and pumpkin lid packing rope bundled fixed are restored into former pumpkin shape, then the pumpkin equipped with black tea is placed in baking
Drying, the baking process not only moisture loss in pumpkin black tea semi-finished product is toasted in case, but also under the action of heat, in pumpkin shell
Pulp and Pumpkin Juice can also generate pumpkin flavor substance, the part beneficiating ingredient in pumpkin can be dissolved out gradually, and in pumpkin shell
Relatively closed environment then promotes the beneficiating ingredient of the pumpkin flavor substance generated and dissolution sufficiently to merge with black tea, to be promoted
The flavor and health-care efficacy of pumpkin black tea.
The preparation method of the pumpkin black tea further includes, by the step A and the step B remaining flesh, seed and
Part pulp mixing, be added 0.8 times gained mixture weight water mashing, into gained slurries be added 6 ‰ cellulase in
Stirring enzymatic hydrolysis 2h at 35 DEG C, then the papain of addition 2 ‰ stirs enzymatic hydrolysis 1.5h at 60 DEG C thereto, gained is digested mixed
Object is closed through centrifugal filtering liquid, obtains enzymatic hydrolysis Pumpkin Juice, the Pumpkin Juice in the step B adds water to be beaten by the pumpkin slice, centrifuging and taking
After clear liquid, the clear liquid and the enzymatic hydrolysis Pumpkin Juice are mixed by 5: 1 and are made.
By being prepared as enzymatic hydrolysis Pumpkin Juice after adding water to be beaten remaining flesh, seed and part pulp, waste is not only avoided, in fact
Show waste utilization, can also pass through enzymolysis and extraction beneficiating ingredient therein, such as polysaccharide, amino acid and phosphorus, magnesium, iron, cobalt, zinc
Equal microelements, further increase health-care efficacy in pumpkin black tea.
The preparation method of the pumpkin black tea further includes, in the step B, by the pumpkin slice in 95 DEG C of heat
It in water after blanching 8min, pulls out, adds water mashing.
Pumpkin slice is beaten after blanching in hot water, is conducive to the formation of pumpkin flavor substance, makes gained slurries that there is south
The glutinous perfume (or spice) of sweet tea sweet tea of melon.
Embodiment 3:
A kind of preparation method of pumpkin black tea, includes the following steps:
Step A, select no disease and pests harm, epidermis in Chinese red, in generally circular mature pumpkin, rinse well, wipe table away
After the excessive moisture of face, pumpkin band base of a fruit one end is radially cut, pumpkin lid and pumpkin main body is obtained, removes in the pumpkin main body
The flesh and seed and part pulp in portion, make the pulp thickness on the epidermis of pumpkin main body radially be maintained at 2cm, obtain pumpkin shell；
Step B, no disease and pests harm, epidermis are selected in the mature pumpkin of Chinese red, rinses well, removes pedicellus cucurbitae and its inside
Flesh and seed and the pumpkin slice for being cut into 5mm thickness, add water to be beaten the pumpkin slice, centrifugal filtering liquid obtains Pumpkin Juice, the pumpkin
The weight ratio of piece and water is 1: 1；
Step C, solarization is uniformly sprayed by the Pumpkin Juice on produced black tea, the weight ratio of produced black tea and Pumpkin Juice is 10
: 6, it is divided on steaming tray after mixing by the thickness of 2cm, water proof steams 15min, it is made to ease back, and water content is up to 60%；
By being uniformly sprayed at Pumpkin Juice on produced black tea and water proof steams, Pumpkin Juice can be made abundant with produced black tea
Fusion makes flavor and trophic function in black tea with pumpkin；
Step D, black tea obtained in the step C is put into the pumpkin shell, is compacted, then the pumpkin lid lid is closed
It is on the pumpkin shell and fixed, so that the pumpkin lid and the integral shape for restoring former pumpkin of the pumpkin hull shape, obtain southern
Melon black tea semi-finished product；
Step E, the pumpkin black tea semi-finished product are put into baking oven, the drying 2d at 100 DEG C is lower than its water content
6%, obtain pumpkin black tea finished product.
It steams the black tea after easing back and is put into the pumpkin shell containing certain pumpkin fruit by the way that Pumpkin Juice and water proof will be added and press
It is real, and pumpkin shell and pumpkin lid packing rope bundled fixed are restored into former pumpkin shape, then the pumpkin equipped with black tea is placed in baking
Drying, the baking process not only moisture loss in pumpkin black tea semi-finished product is toasted in case, but also under the action of heat, in pumpkin shell
Pulp and Pumpkin Juice can also generate pumpkin flavor substance, the part beneficiating ingredient in pumpkin can be dissolved out gradually, and in pumpkin shell
Relatively closed environment then promotes the beneficiating ingredient of the pumpkin flavor substance generated and dissolution sufficiently to merge with black tea, to be promoted
The flavor and health-care efficacy of pumpkin black tea.
The preparation method of the pumpkin black tea further includes, by the step A and the step B remaining flesh, seed and
Part pulp mixing, be added 0.8 times gained mixture weight water mashing, into gained slurries be added 7 ‰ cellulase in
Stirring enzymatic hydrolysis 2h at 33 DEG C, then the papain of addition 3 ‰ stirs enzymatic hydrolysis 1.5h at 58 DEG C thereto, gained is digested mixed
Object is closed through centrifugal filtering liquid, obtains enzymatic hydrolysis Pumpkin Juice, the Pumpkin Juice in the step B adds water to be beaten by the pumpkin slice, centrifuging and taking
After clear liquid, the clear liquid and the enzymatic hydrolysis Pumpkin Juice are mixed by 5: 2 and are made.
By being prepared as enzymatic hydrolysis Pumpkin Juice after adding water to be beaten remaining flesh, seed and part pulp, waste is not only avoided, in fact
Show waste utilization, can also pass through enzymolysis and extraction beneficiating ingredient therein, such as polysaccharide, amino acid and phosphorus, magnesium, iron, cobalt, zinc
Equal microelements, further increase health-care efficacy in pumpkin black tea.
The preparation method of the pumpkin black tea, in the step B, the pumpkin slice adds water to be beaten, and the temperature of water is 85
℃。
Hot water mashing is added, is conducive to the formation of pumpkin flavor substance, makes gained slurries that there is the glutinous perfume (or spice) of sweet tea sweet tea of pumpkin.
The preparation method of the pumpkin black tea further includes, and in the step B, the pumpkin slice adds water mashing gained
Ultrasonic disperse extracts 30min, then centrifugal filtering liquid under conditions of slurries are 380w in 75 DEG C, ultrasonic power.
By carrying out ultrasonication to by liquid, the polysaccharide in slurries, amino acid, protein, microelement etc. can be made to have
Beneficial ingredient is fully dissolved out, and improves the beneficiating ingredient content in Pumpkin Juice, and then promote the health-care efficacy of pumpkin black tea.
Embodiment 4:
A kind of preparation method of pumpkin black tea, includes the following steps:
Step A, select no disease and pests harm, epidermis in Chinese red, in generally circular mature pumpkin, rinse well, wipe table away
After the excessive moisture of face, pumpkin band base of a fruit one end is radially cut, pumpkin lid and pumpkin main body is obtained, removes in the pumpkin main body
The flesh and seed and part pulp in portion, make the pulp thickness on the epidermis of pumpkin main body radially be maintained at 1.8cm, obtain pumpkin shell；
Step B, no disease and pests harm, epidermis are selected in the mature pumpkin of Chinese red, rinses well, removes pedicellus cucurbitae and its inside
Flesh and seed and the pumpkin slice for being cut into 5mm thickness, add water to be beaten the pumpkin slice, centrifugal filtering liquid obtains Pumpkin Juice, the pumpkin
The weight ratio of piece and water is 1: 1；
Step C, solarization is uniformly sprayed by the Pumpkin Juice on produced black tea, the weight ratio of produced black tea and Pumpkin Juice is 10
: 5, it is divided on steaming tray after mixing by the thickness of 2cm, water proof steams 15min, it is made to ease back, and water content is up to 60%；
By being uniformly sprayed at Pumpkin Juice on produced black tea and water proof steams, Pumpkin Juice can be made abundant with produced black tea
Fusion makes flavor and trophic function in black tea with pumpkin；
Step D, black tea obtained in the step C is put into the pumpkin shell, is compacted, then the pumpkin lid lid is closed
It is on the pumpkin shell and fixed, so that the pumpkin lid and the integral shape for restoring former pumpkin of the pumpkin hull shape, obtain southern
Melon black tea semi-finished product；
Step E, the pumpkin black tea semi-finished product are put into baking oven, the drying 3.5d at 80 DEG C is lower than its water content
6%, obtain pumpkin black tea finished product.
It steams the black tea after easing back and is put into the pumpkin shell containing certain pumpkin fruit by the way that Pumpkin Juice and water proof will be added and press
It is real, and pumpkin shell and pumpkin lid packing rope bundled fixed are restored into former pumpkin shape, then the pumpkin equipped with black tea is placed in baking
Drying, the baking process not only moisture loss in pumpkin black tea semi-finished product is toasted in case, but also under the action of heat, in pumpkin shell
Pulp and Pumpkin Juice can also generate pumpkin flavor substance, the part beneficiating ingredient in pumpkin can be dissolved out gradually, and in pumpkin shell
Relatively closed environment then promotes the beneficiating ingredient of the pumpkin flavor substance generated and dissolution sufficiently to merge with black tea, to be promoted
The flavor and health-care efficacy of pumpkin black tea.
The preparation method of the pumpkin black tea further includes, by the step A and the step B remaining flesh, seed and
Part pulp mixing, be added 0.8 times gained mixture weight water mashing, into gained slurries be added 9 ‰ cellulase in
Stirring enzymatic hydrolysis 2h at 30 DEG C, then the papain of addition 4 ‰ stirs enzymatic hydrolysis 1.5h at 55 DEG C thereto, gained is digested mixed
Object is closed through centrifugal filtering liquid, obtains enzymatic hydrolysis Pumpkin Juice, the Pumpkin Juice in the step B adds water to be beaten by the pumpkin slice, centrifuging and taking
After clear liquid, the clear liquid and the enzymatic hydrolysis Pumpkin Juice are mixed by 5: 2 and are made.
By being prepared as enzymatic hydrolysis Pumpkin Juice after adding water to be beaten remaining flesh, seed and part pulp, waste is not only avoided, in fact
Show waste utilization, can also pass through enzymolysis and extraction beneficiating ingredient therein, such as polysaccharide, amino acid and phosphorus, magnesium, iron, cobalt, zinc
Equal microelements, further increase health-care efficacy in pumpkin black tea.
The preparation method of the pumpkin black tea, in the step B, the pumpkin slice adds water to be beaten, and the temperature of water is 90
℃。
Hot water mashing is added, is conducive to the formation of pumpkin flavor substance, makes gained slurries that there is the glutinous perfume (or spice) of sweet tea sweet tea of pumpkin.
The preparation method of the pumpkin black tea further includes, and in the step B, the pumpkin slice adds water mashing gained
Ultrasonic disperse extracts 30min, then centrifugal filtering liquid under conditions of slurries are 350w in 70 DEG C, ultrasonic power.
By carrying out ultrasonication to by liquid, the polysaccharide in slurries, amino acid, protein, microelement etc. can be made to have
Beneficial ingredient is fully dissolved out, and improves the beneficiating ingredient content in Pumpkin Juice, and then promote the health-care efficacy of pumpkin black tea.
The preparation method of the pumpkin black tea further includes, and in the step E, the pumpkin black tea semi-finished product are drying
In case it is drying to water content be 30%, be transferred in microwave dryer and continue drying, microwave drying condition are as follows: microwave power
600w, drying time 30min, the pumpkin black tea semi-finished product are transferred in baking oven again after the completion of microwave drying continue it is dry to containing
Water is lower than 6%.
It is toasted by first baking oven, then microwave drying, the drying mode that finally baking oven toasts again toasts when the baking oven of early period is long
The beneficiating ingredient in pumpkin flavor and pumpkin can be made sufficiently to merge with black tea, the microwave of middle and later periods can make pumpkin interior of shell
The moisture of black tea quickly scatters and disappears from inside to outside, improve drying efficiency, the later period baking oven toast, can make pumpkin shell and its inside
Black tea moisture further scatters and disappears, and reaches finished product standard, this drying mode not only ensure that the flavor and health-care efficacy of pumpkin black tea, but also
Drying efficiency is improved, production cost is reduced, and the drying of black tea in pumpkin shell is more evenly, can store for a long time.
Embodiment 5:
A kind of preparation method of pumpkin black tea, includes the following steps:
Step A, select no disease and pests harm, epidermis in Chinese red, in generally circular mature pumpkin, rinse well, wipe table away
After the excessive moisture of face, pumpkin band base of a fruit one end is radially cut, pumpkin lid and pumpkin main body is obtained, removes in the pumpkin main body
The flesh and seed and part pulp in portion, make the pulp thickness on the epidermis of pumpkin main body radially be maintained at 2cm, obtain pumpkin shell；
Step B, no disease and pests harm, epidermis are selected in the mature pumpkin of Chinese red, rinses well, removes pedicellus cucurbitae and its inside
Flesh and seed and the pumpkin slice for being cut into 5mm thickness, add water to be beaten the pumpkin slice, centrifugal filtering liquid obtains Pumpkin Juice, the pumpkin
The weight ratio of piece and water is 1: 1；
Step C, solarization is uniformly sprayed by the Pumpkin Juice on produced black tea, the weight ratio of produced black tea and Pumpkin Juice is 10
: 5, it is divided on steaming tray after mixing by the thickness of 2cm, water proof steams 15min, it is made to ease back, and water content is up to 50%；
By being uniformly sprayed at Pumpkin Juice on produced black tea and water proof steams, Pumpkin Juice can be made abundant with produced black tea
Fusion makes flavor and trophic function in black tea with pumpkin；
Step D, black tea obtained in the step C is put into the pumpkin shell, is compacted, then the pumpkin lid lid is closed
It is on the pumpkin shell and fixed, so that the pumpkin lid and the integral shape for restoring former pumpkin of the pumpkin hull shape, obtain southern
Melon black tea semi-finished product；
Step E, the pumpkin black tea semi-finished product are put into baking oven, the drying 4.5d at 70 DEG C is lower than its water content
6%, obtain pumpkin black tea finished product.
It steams the black tea after easing back and is put into the pumpkin shell containing certain pumpkin fruit by the way that Pumpkin Juice and water proof will be added and press
It is real, and pumpkin shell and pumpkin lid packing rope bundled fixed are restored into former pumpkin shape, then the pumpkin equipped with black tea is placed in baking
Drying, the baking process not only moisture loss in pumpkin black tea semi-finished product is toasted in case, but also under the action of heat, in pumpkin shell
Pulp and Pumpkin Juice can also generate pumpkin flavor substance, the part beneficiating ingredient in pumpkin can be dissolved out gradually, and in pumpkin shell
Relatively closed environment then promotes the beneficiating ingredient of the pumpkin flavor substance generated and dissolution sufficiently to merge with black tea, to be promoted
The flavor and health-care efficacy of pumpkin black tea.
The preparation method of the pumpkin black tea further includes, by the step A and the step B remaining flesh, seed and
Part pulp mixing, be added 0.8 times gained mixture weight water mashing, into gained slurries be added 9 ‰ cellulase in
Stirring enzymatic hydrolysis 2h at 35 DEG C, then the papain of addition 4 ‰ stirs enzymatic hydrolysis 1.5h at 60 DEG C thereto, gained is digested mixed
Object is closed through centrifugal filtering liquid, obtains enzymatic hydrolysis Pumpkin Juice, the Pumpkin Juice in the step B adds water to be beaten by the pumpkin slice, centrifuging and taking
After clear liquid, the clear liquid and the enzymatic hydrolysis Pumpkin Juice are mixed by 5: 2 and are made.
By being prepared as enzymatic hydrolysis Pumpkin Juice after adding water to be beaten remaining flesh, seed and part pulp, waste is not only avoided, in fact
Show waste utilization, can also pass through enzymolysis and extraction beneficiating ingredient therein, such as polysaccharide, amino acid and phosphorus, magnesium, iron, cobalt, zinc
Equal microelements, further increase health-care efficacy in pumpkin black tea.
The preparation method of the pumpkin black tea, in the step B, the pumpkin slice adds water to be beaten, and the temperature of water is 80
℃。
Hot water mashing is added, is conducive to the formation of pumpkin flavor substance, makes gained slurries that there is the glutinous perfume (or spice) of sweet tea sweet tea of pumpkin.
The preparation method of the pumpkin black tea further includes, and in the step B, the pumpkin slice adds water mashing gained
Ultrasonic disperse extracts 30min, then centrifugal filtering liquid under conditions of slurries are 350w in 80 DEG C, ultrasonic power.
By carrying out ultrasonication to by liquid, the polysaccharide in slurries, amino acid, protein, microelement etc. can be made to have
Beneficial ingredient is fully dissolved out, and improves the beneficiating ingredient content in Pumpkin Juice, and then promote the health-care efficacy of pumpkin black tea.
The preparation method of the pumpkin black tea further includes, and in the step E, the pumpkin black tea semi-finished product are drying
In case it is drying to water content be 25%, be transferred in microwave dryer and continue drying, microwave drying condition are as follows: microwave power
650w, drying time 25min, the pumpkin black tea semi-finished product are transferred in baking oven again after the completion of microwave drying continue it is dry to containing
Water is lower than 6%.
It is toasted by first baking oven, then microwave drying, the drying mode that finally baking oven toasts again toasts when the baking oven of early period is long
The beneficiating ingredient in pumpkin flavor and pumpkin can be made sufficiently to merge with black tea, the microwave of middle and later periods can make pumpkin interior of shell
The moisture of black tea quickly scatters and disappears from inside to outside, improve drying efficiency, the later period baking oven toast, can make pumpkin shell and its inside
Black tea moisture further scatters and disappears, and reaches finished product standard, this drying mode not only ensure that the flavor and health-care efficacy of pumpkin black tea, but also
Drying efficiency is improved, production cost is reduced, and the drying of black tea in pumpkin shell is more evenly, can store for a long time.
Embodiment 6:
A kind of preparation method of pumpkin black tea, includes the following steps:
Step A, select no disease and pests harm, epidermis in Chinese red, in generally circular mature pumpkin, rinse well, wipe table away
After the excessive moisture of face, pumpkin band base of a fruit one end is radially cut, pumpkin lid and pumpkin main body is obtained, removes in the pumpkin main body
The flesh and seed and part pulp in portion, make the pulp thickness on the epidermis of pumpkin main body radially be maintained at 2cm, obtain pumpkin shell；
Step B, no disease and pests harm, epidermis are selected in the mature pumpkin of Chinese red, rinses well, removes pedicellus cucurbitae and its inside
Flesh and seed and the pumpkin slice for being cut into 5mm thickness, add water to be beaten the pumpkin slice, centrifugal filtering liquid obtains Pumpkin Juice, the pumpkin
The weight ratio of piece and water is 1: 1；
Step C, solarization is uniformly sprayed by the Pumpkin Juice on produced black tea, the weight ratio of produced black tea and Pumpkin Juice is 10
: 5, it is divided on steaming tray after mixing by the thickness of 2cm, water proof steams 15min, it is made to ease back, and water content is up to 50%；
By being uniformly sprayed at Pumpkin Juice on produced black tea and water proof steams, Pumpkin Juice can be made abundant with produced black tea
Fusion makes flavor and trophic function in black tea with pumpkin；
Step D, black tea obtained in the step C is put into the pumpkin shell, is compacted, then the pumpkin lid lid is closed
It is on the pumpkin shell and fixed, so that the pumpkin lid and the integral shape for restoring former pumpkin of the pumpkin hull shape, obtain southern
Melon black tea semi-finished product；
Step E, the pumpkin black tea semi-finished product are put into baking oven, the drying 2d at 90 DEG C is lower than its water content
6%, obtain pumpkin black tea finished product.
It steams the black tea after easing back and is put into the pumpkin shell containing certain pumpkin fruit by the way that Pumpkin Juice and water proof will be added and press
It is real, and pumpkin shell and pumpkin lid packing rope bundled fixed are restored into former pumpkin shape, then the pumpkin equipped with black tea is placed in baking
Drying, the baking process not only moisture loss in pumpkin black tea semi-finished product is toasted in case, but also under the action of heat, in pumpkin shell
Pulp and Pumpkin Juice can also generate pumpkin flavor substance, the part beneficiating ingredient in pumpkin can be dissolved out gradually, and in pumpkin shell
Relatively closed environment then promotes the beneficiating ingredient of the pumpkin flavor substance generated and dissolution sufficiently to merge with black tea, to be promoted
The flavor and health-care efficacy of pumpkin black tea.
The preparation method of the pumpkin black tea further includes, by the step A and the step B remaining flesh, seed and
Part pulp mixing, be added 0.8 times gained mixture weight water mashing, into gained slurries be added 6 ‰ cellulase in
Stirring enzymatic hydrolysis 2h at 30 DEG C, then the papain of addition 2 ‰ stirs enzymatic hydrolysis 1.5h at 55 DEG C thereto, gained is digested mixed
Object is closed through centrifugal filtering liquid, obtains enzymatic hydrolysis Pumpkin Juice, the Pumpkin Juice in the step B adds water to be beaten by the pumpkin slice, centrifuging and taking
After clear liquid, the clear liquid and the enzymatic hydrolysis Pumpkin Juice are mixed by 5: 2 and are made.
By being prepared as enzymatic hydrolysis Pumpkin Juice after adding water to be beaten remaining flesh, seed and part pulp, waste is not only avoided, in fact
Show waste utilization, can also pass through enzymolysis and extraction beneficiating ingredient therein, such as polysaccharide, amino acid and phosphorus, magnesium, iron, cobalt, zinc
Equal microelements, further increase health-care efficacy in pumpkin black tea.
The preparation method of the pumpkin black tea further includes, and in the step B, the pumpkin slice adds water mashing gained
Ultrasonic disperse extracts 30min, then centrifugal filtering liquid under conditions of slurries are 400w in 70 DEG C, ultrasonic power.
By carrying out ultrasonication to by liquid, the polysaccharide in slurries, amino acid, protein, microelement etc. can be made to have
Beneficial ingredient is fully dissolved out, and improves the beneficiating ingredient content in Pumpkin Juice, and then promote the health-care efficacy of pumpkin black tea.
The preparation method of the pumpkin black tea further includes, and in the step E, the pumpkin black tea semi-finished product are drying
In case it is drying to water content be 20%%, be transferred in microwave dryer and continue drying, microwave drying condition are as follows: microwave function
The pumpkin black tea semi-finished product are transferred in baking oven again after the completion of microwave drying and continue drying extremely by rate 700w, drying time 20min
Water content is lower than 6%.
It is toasted by first baking oven, then microwave drying, the drying mode that finally baking oven toasts again toasts when the baking oven of early period is long
The beneficiating ingredient in pumpkin flavor and pumpkin can be made sufficiently to merge with black tea, the microwave of middle and later periods can make pumpkin interior of shell
The moisture of black tea quickly scatters and disappears from inside to outside, improve drying efficiency, the later period baking oven toast, can make pumpkin shell and its inside
Black tea moisture further scatters and disappears, and reaches finished product standard, this drying mode not only ensure that the flavor and health-care efficacy of pumpkin black tea, but also
Drying efficiency is improved, production cost is reduced, and the drying of black tea in pumpkin shell is more evenly, can store for a long time.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details.
Claims (6)
1. a kind of preparation method of pumpkin black tea, which comprises the steps of:
Step A, select no disease and pests harm, epidermis in Chinese red, in generally circular mature pumpkin, rinse well, it is more to wipe surface away
After remaining moisture, pumpkin band base of a fruit one end is radially cut, pumpkin lid and pumpkin main body is obtained, removes the pumpkin body interior
Flesh and seed and part pulp make the pulp thickness on the epidermis of pumpkin main body radially be maintained at 1.5-2cm, obtain pumpkin shell；
Step B, no disease and pests harm, epidermis are selected in the mature pumpkin of Chinese red, rinses well, removes the flesh of pedicellus cucurbitae and its inside
With seed and it is cut into the pumpkin slice of 4-5mm thickness, adds water to be beaten the pumpkin slice, centrifugal filtering liquid obtains Pumpkin Juice, the pumpkin slice
Weight ratio with water is 1:1；
Step C, solarization is uniformly sprayed by the Pumpkin Juice on produced black tea, the weight ratio of produced black tea and Pumpkin Juice is 10:4-
6, it is divided on steaming tray after mixing by the thickness of 1-2cm, water proof steams 5-15min, makes its water content up to 40%-60%；
Step D, black tea obtained in the step C is put into the pumpkin shell, is compacted, then the pumpkin lid lid is closed in institute
It states on pumpkin shell and fixes, so that the pumpkin lid and the integral shape for restoring former pumpkin of the pumpkin hull shape, it is red to obtain pumpkin
Tea semi-finished product；
Step E, the pumpkin black tea semi-finished product are put into baking oven, the drying 2-6d at 60-100 DEG C is lower than its water content
6%, obtain pumpkin black tea finished product；
In the step B, the pumpkin slice adds water mashing gained slurries in 70-80 DEG C, the item that ultrasonic power is 350-400w
Ultrasonic disperse extracts 30min, then centrifugal filtering liquid under part.
2. the preparation method of pumpkin black tea as described in claim 1, which is characterized in that further include, by the step A and described
Remaining flesh, seed and the mixing of part pulp in step B, are added the water mashing of 0.8 times of gained mixture weight, into gained slurries
Be added 6 ‰ -9 ‰ cellulase stirred at 30-35 DEG C enzymatic hydrolysis 2h, then thereto be added 2 ‰ -4 ‰ papain in
Gained is digested mixture through centrifugal filtering liquid by stirring enzymatic hydrolysis 1.5h at 55-60 DEG C, obtains enzymatic hydrolysis Pumpkin Juice, in the step B
Pumpkin Juice adds water to be beaten by the pumpkin slice, and after centrifugal filtering liquid, the clear liquid and the enzymatic hydrolysis Pumpkin Juice are mixed by 5:1-2
It is made.
3. the preparation method of pumpkin black tea as described in claim 1, which is characterized in that further include, it, will in the step B
The pumpkin slice after blanching 3-10min, is pulled out in 90-100 DEG C of hot water, adds water mashing.
4. the preparation method of pumpkin black tea as described in claim 1, which is characterized in that in the step B, the pumpkin slice adds
Water mashing, the temperature of water are 80-90 DEG C.
5. the preparation method of pumpkin black tea as described in claim 1, which is characterized in that further include, in the step E, institute
State pumpkin black tea semi-finished product in an oven it is drying to water content be 20%-30%, be transferred to and continue to do in microwave dryer
It is dry, microwave drying condition are as follows: microwave power 600-700w, drying time 20-30min, again by the south after the completion of microwave drying
Melon black tea semi-finished product, which are transferred in baking oven, continues drying to water content lower than 6%.
6. pumpkin black tea prepared by a kind of preparation method of pumpkin black tea a method as claimed in any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510845096.6A CN105309687B (en) | 2015-11-28 | 2015-11-28 | Pumpkin black tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510845096.6A CN105309687B (en) | 2015-11-28 | 2015-11-28 | Pumpkin black tea and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105309687A CN105309687A (en) | 2016-02-10 |
| CN105309687B true CN105309687B (en) | 2019-03-29 |
Family
ID=55238786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510845096.6A Active CN105309687B (en) | 2015-11-28 | 2015-11-28 | Pumpkin black tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105309687B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509235A (en) * | 2016-12-06 | 2017-03-22 | 广西职业技术学院 | Making method of honey aroma citrus black tea |
| CN107788163A (en) * | 2017-12-14 | 2018-03-13 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of pumpkin green tea composite beverage |
| CN108041218A (en) * | 2017-12-14 | 2018-05-18 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of pumpkin black tea composite beverage |
| CN108094774A (en) * | 2017-12-14 | 2018-06-01 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of pumpkin beverage |
| CN108497117A (en) * | 2018-03-26 | 2018-09-07 | 林振凯 | A kind of production method of fig tea |
| CN113142348A (en) * | 2021-03-25 | 2021-07-23 | 广西职业技术学院 | Thick-leaf schisandra chinensis black tea and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224860A (en) * | 2011-05-20 | 2011-10-26 | 刘海林 | Preparation method for tie guanyin bitter gourd tea |
| CN103444939A (en) * | 2013-09-11 | 2013-12-18 | 莫寅敬 | Citrus pu'er tea and production method thereof |
| CN104305434A (en) * | 2014-11-07 | 2015-01-28 | 何寒 | Pumpkin black tea fungus beverage |
| CN104543147A (en) * | 2015-02-10 | 2015-04-29 | 余芳 | Processing method of pumpkin and folium mori tea paste |
-
2015
- 2015-11-28 CN CN201510845096.6A patent/CN105309687B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224860A (en) * | 2011-05-20 | 2011-10-26 | 刘海林 | Preparation method for tie guanyin bitter gourd tea |
| CN103444939A (en) * | 2013-09-11 | 2013-12-18 | 莫寅敬 | Citrus pu'er tea and production method thereof |
| CN104305434A (en) * | 2014-11-07 | 2015-01-28 | 何寒 | Pumpkin black tea fungus beverage |
| CN104543147A (en) * | 2015-02-10 | 2015-04-29 | 余芳 | Processing method of pumpkin and folium mori tea paste |
Non-Patent Citations (1)
| Title |
|---|
| 南瓜盅;妈咪宝贝育婴师;《美食杰菜谱大全，http://www.meishij.net/zuofa/nanguazhong_2.html》;20120226;第1-6页 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105309687A (en) | 2016-02-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105309687B (en) | Pumpkin black tea and preparation method thereof | |
| CN104095230B (en) | A kind of crisp-fried shrimp meat with bean curd bag | |
| CN103960718B (en) | High-nutrition-value peony beverage and preparation method thereof | |
| CN103380884A (en) | Pumpkin cake and manufacturing method thereof | |
| CN103932059A (en) | Preparation method of moxa leaf glutinous rice cake | |
| CN104106755A (en) | Chicken sauce seaweed bean curd stuffed steamed bun | |
| CN105533463A (en) | Red yeast rice flavored beef jerky with tea fragrance and preparation method of red yeast rice flavored beef jerky | |
| CN105994800A (en) | Bamboo-leaf health care tea with cough and asthma relieving function | |
| CN103932291B (en) | One is rich in ascorbic sesame paste and preparation method thereof | |
| KR101400293B1 (en) | The manufacturing method of lotus root cosmetic | |
| CN109497399A (en) | A kind of pomelo peel food fibre powder and its preparation method and application | |
| CN104055137B (en) | One is cut green pepper appetizing pressed salted duck and processing method thereof | |
| CN104026498B (en) | Fragrant fruits and vegetables haw flakes of a kind of wheat and preparation method thereof | |
| CN106262377A (en) | A kind of Brown algae high calcium gel cake and preparation method | |
| CN106234723A (en) | A kind of preparation method of portable dendrobium officinale health tea | |
| CN104026496B (en) | A kind of rye haw flakes and preparation method thereof | |
| CN104223154A (en) | Fragrant and sweet beauty-maintaining roast duck and preparation method thereof | |
| CN103815266A (en) | Healthcare corn flour and preparation method thereof | |
| CN108587850A (en) | A kind of processing method of toxin-expelling and face nourishing peach blossom vinegar | |
| CN103689414A (en) | Nutrient crisp rice chip and preparation method thereof | |
| CN101878921A (en) | Stewed spare ribs in sweet sauce | |
| KR100675381B1 (en) | Manufacturing method for soup prepared with fermented soybeans and phellinus linteus | |
| CN105918563A (en) | Summer-heat-relieving and saliva-producing bamboo-leaf health care tea | |
| CN105994799A (en) | Healthy bamboo leaf tea with efficacies of heat clearing and detoxifying | |
| CN106417802A (en) | Granulated Chinese yam tea beverage capable of assisting digestion and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |