CN105519741A - Manufacturing technique for black potato anthocyanin tea - Google Patents
Manufacturing technique for black potato anthocyanin tea Download PDFInfo
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- CN105519741A CN105519741A CN201610029886.1A CN201610029886A CN105519741A CN 105519741 A CN105519741 A CN 105519741A CN 201610029886 A CN201610029886 A CN 201610029886A CN 105519741 A CN105519741 A CN 105519741A
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- black potato
- black
- potato
- tea
- frying
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- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention relates to a manufacturing technique for black potato anthocyanin tea. The technique comprises the following steps: (1) thoroughly cleaning black potatoes free of diseases, rot and sprouts and clean and plump in tuber, piling under room temperature for drying dehydration, and then checking to remove matters attached to pellicles one by one to obtain high-quality black potato tubers; (2) thread-rolling the high-quality black potato tubers, then baking at a low temperature for dehydration, frying twice, and after the frying is ended, naturally cooling to room temperature to obtained cooled black potato shreds; (3) performing medium temperature curing on the cooled black potato shreds to obtain dry black potato shreds; (4) naturally cooling the dry black potato shreds to room temperature, and then rolling, sieving, mixing uniformly, metering and packing to obtain a finished product of the black potato anthocyanin tea. The manufacturing technique is simple, large scale production can be realized, the obtained black potato anthocyanin keeps natural nutritional ingredients of the black potatoes, has the appearance, smell and taste of the black potatoes and contained anthocyanin, and has the effects of strengthening the spleen and stomach, moistening the skin and beautifying, and scavenging free radicals.
Description
Technical field
The present invention relates to health-care nutritional food field, particularly relate to the production technology of black potato anthocyanidin tea.
Background technology
Black potato is one of Potato Cultivars, is Solanaceae Solanum annual herb tuberous plant, is important grain, dredges dish dual-purpose crop.According to Compendium of Material Medica: potato Chinese yam is not hot not dry, and nature and flavor are gentle.Cure mainly kidney-nourishing gas, strengthening the spleen and stomach, antidiarrheal dysentery, the saliva that reduces phlegm, profit fur.Motherland's Traditional Chinese Medicine claims: and " black kidney tonifying, the kidney being the origin of congenital constitution, and Source of life is fixed in kidney, " " black-food can consolidate righting, moistening skin beautifying, and strengthening body is promoted longevity." modern medicine thinks: " black-food " is not only nutritious, and there is kidney tonifying, anti-aging, health-care, diseases prevention, cure the disease, Wu Fa, the unique effects such as beauty treatment.Modern scientific research confirms, black potato is rich in anthocyanidin nutritional labeling, anthocyanidin be current scientific circles find disease preventing and treating, safeguard human health the most directly, the most effective, safest free radical scavenger, the ability of its scavenging free radicals is ascorbic 20 times, 50 times of vitamin E.Anthocyanidin has small molecule structure, is uniquely through the material of blood-brain barrier scavenging free radicals protection brain cell, to reduce antibiotic to some harm of human body simultaneously, have various health-care.
At present, what market was sold is that the food of main material production is various with black potato, and have color potato potato chips, black potato French fries, black potato Quan Fen etc., its suitable population and sense of smell, perception, mouthfeel have certain limitation.But being raw material with black potato, and adopting science, advanced production technology, make a kind of health caring nutrition food---black potato anthocyanidin tea, there is not been reported.
Summary of the invention
Technical problem to be solved by this invention is to provide the production technology of black potato anthocyanidin tea that a kind of technique is simple, be produced on a large scale.
For solving the problem, the production technology of black potato anthocyanidin tea of the present invention, comprises the following steps:
By disease-free, without rotten wound, without to germinate and the neatly full black potato of stem tuber cleans up, at room temperature stack and carry out drying and dehydrating, after 2 ~ 3 hours, epidermis attachment material is rejected in one by one inspection, obtains high-quality black potato stem tuber;
(2) described high-quality black potato stem tuber is carried out thread rolling, obtain black potato silk, this black potato silk is carry out soft bake dehydration under the condition of 70 ~ 80 DEG C in temperature, carries out first time frying after 10 ~ 15 minutes; Frying terminates to naturally cool to room temperature, and then carries out second time frying, and frying terminates to naturally cool to room temperature, obtains the black potato silk of cooling;
(3) the black potato silk of described cooling is carried out middle temperature slaking under 110 ~ 120 DEG C of conditions, after 10 ~ 15 minutes, obtain the dry silk of black potato that amount of cure is 80%;
(4) roll after the dry silk of described black potato naturally cools to room temperature, make the long 5 ~ 8mm of its black potato particle, thick 3mm and moisture≤6%, then cross 90 mesh sieves and remove powder, through mixing, metering, pack and obtain black potato anthocyanidin tea finished product.
Described step (2) in first time frying condition refer to that temperature is 80 ~ 90 DEG C, the time is 15 ~ 20 minutes.
Described step (2) in second time frying condition refer to that temperature is 90 ~ 100 DEG C, the time is 10 ~ 15 minutes.
The present invention compared with prior art has the following advantages:
1, gained black potato anthocyanidin tea product of the present invention not only remains the natural nutrient component of black potato, and have again the perception of black potato and contained anthocyanidin, sense of smell, taste concurrently, there is strengthening the spleen and stomach, moistening skin beautifying, the effect of scavenging free radicals and instant feature efficiently, has enriched the demand of people's lives.
2, production technology of the present invention is simple, and convenient operation, is produced on a large scale.
Detailed description of the invention
The production technology of embodiment 1 black potato anthocyanidin tea, comprises the following steps:
By disease-free, without rotten wound, without to germinate and the neatly full black potato of stem tuber cleans up, at room temperature stack and carry out drying and dehydrating, after 2 ~ 3 hours, epidermis attachment material is rejected in one by one inspection, obtains high-quality black potato stem tuber.
(2) high-quality black potato stem tuber is carried out thread rolling, obtain black potato silk, this black potato silk is carry out soft bake dehydration under the condition of 70 DEG C in temperature, carries out first time frying after 15 minutes; Frying terminates to naturally cool to room temperature, and then carries out second time frying, and frying terminates to naturally cool to room temperature, obtains the black potato silk of cooling.
Wherein: the condition of first time frying refers to that temperature is 80 DEG C, and the time is 20 minutes.
The condition of second time frying refers to that temperature is 90 DEG C, and the time is 15 minutes.
(3) warm slaking in being carried out under 110 DEG C of conditions by the black potato silk of cooling, obtains the dry silk of black potato that amount of cure is 80% after 15 minutes.
(4) roll after the dry silk of black potato naturally cools to room temperature, make the long 5 ~ 8mm of its black potato particle, thick 3mm and moisture≤6%, then cross 90 mesh sieves and remove powder, through mixing, metering, pack and obtain black potato anthocyanidin tea finished product.
The production technology of embodiment 2 black potato anthocyanidin tea, comprises the following steps:
By disease-free, without rotten wound, without to germinate and the neatly full black potato of stem tuber cleans up, at room temperature stack and carry out drying and dehydrating, after 2 ~ 3 hours, epidermis attachment material is rejected in one by one inspection, obtains high-quality black potato stem tuber.
(2) high-quality black potato stem tuber is carried out thread rolling, obtain black potato silk, this black potato silk is carry out soft bake dehydration under the condition of 80 DEG C in temperature, carries out first time frying after 10 minutes; Frying terminates to naturally cool to room temperature, and then carries out second time frying, and frying terminates to naturally cool to room temperature, obtains the black potato silk of cooling.
Wherein: the condition of first time frying refers to that temperature is 90 DEG C, and the time is 15 minutes.
The condition of second time frying refers to that temperature is 100 DEG C, and the time is 10 minutes.
(3) warm slaking in being carried out under 120 DEG C of conditions by the black potato silk of cooling, obtains the dry silk of black potato that amount of cure is 80% after 10 minutes.
(4) roll after the dry silk of black potato naturally cools to room temperature, make the long 5 ~ 8mm of its black potato particle, thick 3mm and moisture≤6%, then cross 90 mesh sieves and remove powder, through mixing, metering, pack and obtain black potato anthocyanidin tea finished product.
The production technology of embodiment 3 black potato anthocyanidin tea, comprises the following steps:
By disease-free, without rotten wound, without to germinate and the neatly full black potato of stem tuber cleans up, at room temperature stack and carry out drying and dehydrating, after 2 ~ 3 hours, epidermis attachment material is rejected in one by one inspection, obtains high-quality black potato stem tuber.
(2) high-quality black potato stem tuber is carried out thread rolling, obtain black potato silk, this black potato silk is carry out soft bake dehydration under the condition of 75 DEG C in temperature, carries out first time frying after 10 ~ 12 minutes; Frying terminates to naturally cool to room temperature, and then carries out second time frying, and frying terminates to naturally cool to room temperature, obtains the black potato silk of cooling.
Wherein: the condition of first time frying refers to that temperature is 85 DEG C, and the time is 18 minutes.
The condition of second time frying refers to that temperature is 95 DEG C, and the time is 12 minutes.
(3) warm slaking in being carried out under 115 DEG C of conditions by the black potato silk of cooling, obtains the dry silk of black potato that amount of cure is 80% after 12 minutes.
(4) roll after the dry silk of black potato naturally cools to room temperature, make the long thick 3mm of 5 ~ 8mm of its black potato particle and moisture≤6%, then cross 90 mesh sieves and remove powder, through mixing, metering, pack and obtain black potato anthocyanidin tea finished product.
Production overall process health in above-described embodiment 1 ~ 3, clean, indoor temperature remains on 18 DEG C, and indoor humidity remains on 40% to 60%, and degree of purification meets Ministry of Public Health's food production quality control procedure requirement.
Claims (3)
1. the production technology of black potato anthocyanidin tea, comprises the following steps:
By disease-free, without rotten wound, without to germinate and the neatly full black potato of stem tuber cleans up, at room temperature stack and carry out drying and dehydrating, after 2 ~ 3 hours, epidermis attachment material is rejected in one by one inspection, obtains high-quality black potato stem tuber;
(2) described high-quality black potato stem tuber is carried out thread rolling, obtain black potato silk, this black potato silk is carry out soft bake dehydration under the condition of 70 ~ 80 DEG C in temperature, carries out first time frying after 10 ~ 15 minutes; Frying terminates to naturally cool to room temperature, and then carries out second time frying, and frying terminates to naturally cool to room temperature, obtains the black potato silk of cooling;
(3) the black potato silk of described cooling is carried out middle temperature slaking under 110 ~ 120 DEG C of conditions, after 10 ~ 15 minutes, obtain the dry silk of black potato that amount of cure is 80%;
(4) roll after the dry silk of described black potato naturally cools to room temperature, make the long 5 ~ 8mm of its black potato particle, thick 3mm and moisture≤6%, then cross 90 mesh sieves and remove powder, through mixing, metering, pack and obtain black potato anthocyanidin tea finished product.
2. the production technology of black potato anthocyanidin tea as claimed in claim 1, is characterized in that: described step (2) in the condition of first time frying refer to that temperature is 80 ~ 90 DEG C, the time is 15 ~ 20 minutes.
3. the production technology of black potato anthocyanidin tea as claimed in claim 1, is characterized in that: described step (2) in the condition of second time frying refer to that temperature is 90 ~ 100 DEG C, the time is 10 ~ 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610029886.1A CN105519741A (en) | 2016-01-18 | 2016-01-18 | Manufacturing technique for black potato anthocyanin tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610029886.1A CN105519741A (en) | 2016-01-18 | 2016-01-18 | Manufacturing technique for black potato anthocyanin tea |
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| CN201610029886.1A Pending CN105519741A (en) | 2016-01-18 | 2016-01-18 | Manufacturing technique for black potato anthocyanin tea |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001346541A (en) * | 2000-06-07 | 2001-12-18 | Tokachiken Shiko Kiko | Colored potato dry powder and method for preparing the same |
| CN1416736A (en) * | 2002-11-21 | 2003-05-14 | 李新杰 | Potato shreds, chip, cubes and powder and their production process |
| CN101731403A (en) * | 2009-12-30 | 2010-06-16 | 邹光友 | Method for processing sweet potato tea |
| CN103250848A (en) * | 2013-04-23 | 2013-08-21 | 张海龙 | Eye-shield black potato coffee granules |
| CN104663947A (en) * | 2015-02-05 | 2015-06-03 | 黄伟 | Antioxidant health tea particles comprising black potatoes and pomegranate seeds and preparation method thereof |
-
2016
- 2016-01-18 CN CN201610029886.1A patent/CN105519741A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001346541A (en) * | 2000-06-07 | 2001-12-18 | Tokachiken Shiko Kiko | Colored potato dry powder and method for preparing the same |
| CN1416736A (en) * | 2002-11-21 | 2003-05-14 | 李新杰 | Potato shreds, chip, cubes and powder and their production process |
| CN101731403A (en) * | 2009-12-30 | 2010-06-16 | 邹光友 | Method for processing sweet potato tea |
| CN103250848A (en) * | 2013-04-23 | 2013-08-21 | 张海龙 | Eye-shield black potato coffee granules |
| CN104663947A (en) * | 2015-02-05 | 2015-06-03 | 黄伟 | Antioxidant health tea particles comprising black potatoes and pomegranate seeds and preparation method thereof |
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Application publication date: 20160427 |