CN105831346A - Yoghourt flavor kapok scented tea with effect of promoting digestive absorption and preparation method thereof - Google Patents
Yoghourt flavor kapok scented tea with effect of promoting digestive absorption and preparation method thereof Download PDFInfo
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- CN105831346A CN105831346A CN201610263246.7A CN201610263246A CN105831346A CN 105831346 A CN105831346 A CN 105831346A CN 201610263246 A CN201610263246 A CN 201610263246A CN 105831346 A CN105831346 A CN 105831346A
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- flower
- temperature
- common bombax
- jasmine
- yoghourt
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
Abstract
The invention discloses yoghourt flavor kapok scented tea with an effect of promoting digestive absorption. The yoghourt flavor kapok scented tea is characterized by being prepared from the following raw materials in parts by weight: 290-300 parts of kapok, 116-120 parts of fresh arabian jasmine flower, 13-16 parts of coprinus comatus, 5-7 parts of liquorice, 18-21 parts of fermented yoghourt and 15-19 parts of jack fruit. According to the kapok scented tea disclosed by the invention, the arabian jasmine flower serves as aromatic flower and is matched with multiple raw materials such as the liquorice and fermented yoghourt so as to process and prepare the scented tea, the scented tea is high in nutritive value, the flower and fruit flavor is mixed up with a yoghourt flavor, and due to long-term drinking, the kapok scented tea can achieve the effects of promoting digestive absorption and improving the body health. A wet-scenting process is adopted in the processing process, the aroma absorbing capacity of the kapok is improved, and the prepared scented tea is good in effect.
Description
Technical field
The present invention relates to tea making technology field, common bombax flower jasmine tea that the promotion of a kind of Yoghourt is digested and assimilated and preparation method thereof.
Background technology
The drying product of common bombax flower is usually used in brewed for drinking or Baoshang, can play the effect such as removing damp-heat and removing toxic substances, also can also strengthening spleen and nourishing stomach and easypro liver, cooling blood and hemostasis, Yoghourt promotes to digest and assimilate, often drinks and can solve strongly fragrant relieving restlessness.Although but common bombax flower dried product is bright in colour, but its fragrance is not enough, thus the common bombax flower jasmine tea amount of traditional fabrication is few, so causes the waste to common bombax flower resource.Thus needing fresh flower when making common bombax flower jasmine tea as composing fragrant flower, conduction fragrance gives common bombax flower so that it is not only had color and luster, but also aromatic common bombax flower jasmine tea product.But mostly the jasmine tea on existing market is only single flowery odour again, the most only spends contained nutriment when drinking, contained nutritive value is the highest, thus needs the nutritive value adding more nutriment to improve jasmine tea when making.
Jasmine is described as first of many fragrant flowers, its fragrant aroma fragrance, and fresh taste is sweet and refreshing, and Jasmine is the most important fragrant flowers of China, with Jasmine as composing fragrant flower scenting jasmine tea, can make jasmine tea fragrance of a flower fragrance, fragrant and do not float.It simultaneously also has the highest economic worth, and it contains gas chromatography and vitamin, and sugar and starch etc. is of value to the nutrient of human body, have clearing heat and detoxicating, regulate the flow of vital energy calm the nerves, warming middle-JIAO for easing the stomach, cardiac stimulant benefit liver, the effect of spleen stomach invigorating of shaking.
During common bombax flower makes jasmine tea, owing to there is agricultural chemicals and the dust of the germ of residual, worm's ovum and residual on common bombax flower surface, so that advanced processing common bombax flower, otherwise the health of people can be caused the biggest injury.It addition, to allow common bombax flower absorb the fragrance of Jasmine fresh flower release in manufacturing process to greatest extent.Prior art is during the scenting making jasmine tea, mostly it is to use dry basement technique, but the aromaadsorption of common bombax flower is to be realized by high-moisture therein and water extraction, water extraction affects the fragrance component of the common bombax flower amount of enfleuraging and absorption, thus its Jasmine fresh flower used of bar basement technique can compare many, and absorbing the fragrance of Jasmine fresh flower release slowly, process time is the longest, and production cost is high.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that common bombax flower jasmine tea that the promotion of a kind of Yoghourt is digested and assimilated and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Yoghourt promotes the common bombax flower jasmine tea digested and assimilated, it is characterised in that be made up of the raw material of following weight portion:
Common bombax flower 290-300, fresh Jasmine 116-120, coprinus comatus 13-16, Radix Glycyrrhizae 5-7, fermented yoghourt 18-21, jackfruit 15-19.
Described a kind of Yoghourt promotes the preparation method of the common bombax flower jasmine tea digested and assimilated, it is characterised in that comprise the following steps:
(1) coprinus comatus is mixed with jackfruit, add 4-5 times of water making beating operation, be filtrated to get slurries；Slurries are incubated at a temperature of 50-53 DEG C；、
(2) licorice powder being broken into end to mix with fermented yoghourt, after adding the slurries of step 1, moderate heat heating is boiled, and stirring, ceases fire, stir and make nutrient solution, at room temperature deposited by nutrient solution after being heated to 85-87 DEG C；
(3), after common bombax flower being removed holder, first high pressure water washing is used one time；Additionally vinegar and water in the ratio wiring solution-forming of 1: 100, then common bombax flower is immersed 2-3 minute, is then taken out putting on screen cloth, active charcoal on screen cloth, shakes screen cloth, finally pick out common bombax flower and rinsing 2-3 time；Treat its natural drying；
(4) nutrient solution of above-mentioned steps 2 is sprayed at the common bombax flower surface that step 3 processes, first ferment 2-3 hour at a temperature of 3-6 DEG C after sealing, ferment 2-3 hour at a temperature of 10-15 DEG C again, finally take out its decatize 30-35 second in boiling water steam, it is dried under 70-75 DEG C of constant temperature the most again and makes common bombax flower dried flower, its water content is about 5%, then is quickly cooled to room temperature with fan；
(5) fresh Jasmine thin rice gruel is soaked 6-8 hour, seal after pulling out, place in 3-6 DEG C of temperature and ferment 3-4 hour, spread after taking-up in ventilation, spread thickness at 8-10mm, after 4-5 hour, closing heap sieves flower again, the qualified Jasmine ventilating and cooling again after screening, and temperature is not higher than the dried flower that step 3 processes；
(6) on the dried flower of step 4, moisture is sprayed, its water content is made to increase to 8-9%, together with then it uniformly being mixed and stirred with the Jasmine of step 5, basement flower is stood after closing heap, heap is middle low, the colored heap that surrounding is high, and end face does not appear Jasmine, scenting temperature is at 35-38 DEG C, during scenting, when flower heap is then taken off scattered higher than 38 DEG C by flower stack temperature, after temperature declines, closing heap continues scenting again, the most repeated multiple times, it is 10-12 hour that basement is taken time, then rocket and carry out spreading for cooling, the most above-mentioned basement flower is carried out again when spreading for cooling temperature is less than 30 DEG C, last jacquard weave, and the pack of the evenest heap.
The invention have the advantage that
Common bombax flower is first used high pressure water washing one time by step 3 of the present invention；Surface dirt can be rinsed, additionally common bombax flower is put into the solution of vinegar preparation, be the agricultural chemicals that can remove germ thereon, worm's ovum and residual, then some the metal dusts being contained within charcoal absorption common bombax flower dust.
Nutrient solution is sprayed on common bombax flower by step 4, under different temperature conditionss, carries out fermenting twice process so that it is fermentation more thorough so that adsorbing more nutrient on common bombax flower, the jasmine tea taste of making is more preferable；The decatize 30-35 second the most again, completing so that the loss of nutrition contained by common bombax flower is minimum of this decatize mode, make common bombax flower performance optimal.
Fresh Jasmine thin rice gruel is soaked by step 5, then sealing and fermenting, can make to adsorb on Jasmine more nutrient, moreover it is possible to absorb meter Xiang, improve the overall fragrance of Jasmine, make the jasmine tea taste of making can contain one meter of fragrance；
By spraying certain moisture on common bombax flower dried flower in step 6, improve its water content in certain scope, humidity just, uses wet scenting to make, and in common bombax flower, moisture can improve its ability and hold fragrant effect of enfleuraging.
Additionally the fragrance component of Jasmine is based on esters, alcohol thunder and hydrocarbon, wherein benzoic acid cis-3-vinyl acetate, linalool, benzyl acetate, the content of ortho-aminobenzoic acid formicester are higher than other fragrance components, these four fragrance component is the main aromatic components determining Jasmine fragrance level, and also Jasmine also can be composed and fragrant be played coordination and booster action to common bombax flower by the composition such as indoles, gaultherolin, geranyl acetate, phenmethylol, nerolidol, cadinene；After have employed wet-scenting process, common bombax flower is higher to the adsorbance of major part fragrance component, such as the benzoic acid cis-3-vinyl acetate in main note component, linalool, ortho-aminobenzoic acid formicester, the phenmethylol in blending component, nerolidol, geranyl acetate, cadinene.In a word, use wet-scenting process to make common bombax flower jasmine tea can shorten the production cycle while improving quality, save production cost.
Common bombax flower jasmine tea of the present invention is by using Jasmine as composing fragrant flower, the collocation of the plurality of raw materials such as Radix Glycyrrhizae, fermented yoghourt is coordinated to be processed into again, contained nutritional labeling is many, being of high nutritive value, it is fragrant that it is also mingled with one Yoghourt in flowers and fruits perfume (or spice), drinks for a long time and can promote to digest and assimilate, improve healthy, using wet-scenting process to process in process, improve common bombax flower and enfleurage ability, prepared jasmine tea effect is more preferable.
Detailed description of the invention
A kind of Yoghourt promotes the common bombax flower jasmine tea digested and assimilated, it is characterised in that be made up of the raw material of following weight portion:
Common bombax flower 290-300, fresh Jasmine 116-120, coprinus comatus 13-16, Radix Glycyrrhizae 5-7, fermented yoghourt 18-21, jackfruit 15-19.
A kind of Yoghourt promotes the preparation method of the common bombax flower jasmine tea digested and assimilated, it is characterised in that comprise the following steps:
(1) coprinus comatus is mixed with jackfruit, add 4-5 times of water making beating operation, be filtrated to get slurries；Slurries are incubated at a temperature of 50-53 DEG C；、
(2) licorice powder being broken into end to mix with fermented yoghourt, after adding the slurries of step 1, moderate heat heating is boiled, and stirring, ceases fire, stir and make nutrient solution, at room temperature deposited by nutrient solution after being heated to 85-87 DEG C；
(3), after common bombax flower being removed holder, first high pressure water washing is used one time；Additionally vinegar and water in the ratio wiring solution-forming of 1: 100, then common bombax flower is immersed 2-3 minute, is then taken out putting on screen cloth, active charcoal on screen cloth, shakes screen cloth, finally pick out common bombax flower and rinsing 2-3 time；Treat its natural drying；
(4) nutrient solution of above-mentioned steps 2 is sprayed at the common bombax flower surface that step 3 processes, first ferment 2-3 hour at a temperature of 3-6 DEG C after sealing, ferment 2-3 hour at a temperature of 10-15 DEG C again, finally take out its decatize 30-35 second in boiling water steam, it is dried under 70-75 DEG C of constant temperature the most again and makes common bombax flower dried flower, its water content is about 5%, then is quickly cooled to room temperature with fan；
(5) fresh Jasmine thin rice gruel is soaked 6-8 hour, seal after pulling out, place in 3-6 DEG C of temperature and ferment 3-4 hour, spread after taking-up in ventilation, spread thickness at 8-10mm, after 4-5 hour, closing heap sieves flower again, the qualified Jasmine ventilating and cooling again after screening, and temperature is not higher than the dried flower that step 3 processes；
(6) on the dried flower of step 4, moisture is sprayed, its water content is made to increase to 8-9%, together with then it uniformly being mixed and stirred with the Jasmine of step 5, basement flower is stood after closing heap, heap is middle low, the colored heap that surrounding is high, and end face does not appear Jasmine, scenting temperature is at 35-38 DEG C, during scenting, when flower heap is then taken off scattered higher than 38 DEG C by flower stack temperature, after temperature declines, closing heap continues scenting again, the most repeated multiple times, it is 10-12 hour that basement is taken time, then rocket and carry out spreading for cooling, the most above-mentioned basement flower is carried out again when spreading for cooling temperature is less than 30 DEG C, last jacquard weave, and the pack of the evenest heap.
Claims (2)
1. the common bombax flower jasmine tea that a Yoghourt promotion is digested and assimilated, it is characterised in that be made up of the raw material of following weight portion:
Common bombax flower 290-300, fresh Jasmine 116-120, coprinus comatus 13-16, Radix Glycyrrhizae 5-7, fermented yoghourt 18-21, jackfruit 15-19.
A kind of Yoghourt the most according to claim 1 promotes the preparation method of the common bombax flower jasmine tea digested and assimilated, it is characterised in that comprise the following steps:
(1) coprinus comatus is mixed with jackfruit, add 4-5 times of water making beating operation, be filtrated to get slurries；Slurries are incubated at a temperature of 50-53 DEG C；、
(2) licorice powder being broken into end to mix with fermented yoghourt, after adding the slurries of step 1, moderate heat heating is boiled, and stirring, ceases fire, stir and make nutrient solution, at room temperature deposited by nutrient solution after being heated to 85-87 DEG C；
(3), after common bombax flower being removed holder, first high pressure water washing is used one time；Additionally vinegar and water in the ratio wiring solution-forming of 1: 100, then common bombax flower is immersed 2-3 minute, is then taken out putting on screen cloth, active charcoal on screen cloth, shakes screen cloth, finally pick out common bombax flower and rinsing 2-3 time；Treat its natural drying；
(4) nutrient solution of above-mentioned steps 2 is sprayed at the common bombax flower surface that step 3 processes, first ferment 2-3 hour at a temperature of 3-6 DEG C after sealing, ferment 2-3 hour at a temperature of 10-15 DEG C again, finally take out its decatize 30-35 second in boiling water steam, it is dried under 70-75 DEG C of constant temperature the most again and makes common bombax flower dried flower, its water content is about 5%, then is quickly cooled to room temperature with fan；
(5) fresh Jasmine thin rice gruel is soaked 6-8 hour, seal after pulling out, place in 3-6 DEG C of temperature and ferment 3-4 hour, spread after taking-up in ventilation, spread thickness at 8-10mm, after 4-5 hour, closing heap sieves flower again, the qualified Jasmine ventilating and cooling again after screening, and temperature is not higher than the dried flower that step 3 processes；
(6) on the dried flower of step 4, moisture is sprayed, its water content is made to increase to 8-9%, together with then it uniformly being mixed and stirred with the Jasmine of step 5, basement flower is stood after closing heap, heap is middle low, the colored heap that surrounding is high, and end face does not appear Jasmine, scenting temperature is at 35-38 DEG C, during scenting, when flower heap is then taken off scattered higher than 38 DEG C by flower stack temperature, after temperature declines, closing heap continues scenting again, the most repeated multiple times, it is 10-12 hour that basement is taken time, then rocket and carry out spreading for cooling, the most above-mentioned basement flower is carried out again when spreading for cooling temperature is less than 30 DEG C, last jacquard weave, and the pack of the evenest heap.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610263246.7A CN105831346A (en) | 2016-04-26 | 2016-04-26 | Yoghourt flavor kapok scented tea with effect of promoting digestive absorption and preparation method thereof |
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| CN201610263246.7A CN105831346A (en) | 2016-04-26 | 2016-04-26 | Yoghourt flavor kapok scented tea with effect of promoting digestive absorption and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450348A (en) * | 2010-10-19 | 2012-05-16 | 艾秀群 | Production technology of orchid fragrance type jasmine tea |
| CN103493943A (en) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | Traditional Chinese medicine carbonized blueberry tea and preparation method thereof |
| CN103931820A (en) * | 2014-04-25 | 2014-07-23 | 广西罗城新科双全有机食品有限公司 | Processing method for scented tea |
| CN105248746A (en) * | 2015-09-25 | 2016-01-20 | 铜陵莱特电子商务快递创业园股份有限公司 | Lemon loquat flower tea capable of strengthening stomach and preparation method thereof |
-
2016
- 2016-04-26 CN CN201610263246.7A patent/CN105831346A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450348A (en) * | 2010-10-19 | 2012-05-16 | 艾秀群 | Production technology of orchid fragrance type jasmine tea |
| CN103493943A (en) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | Traditional Chinese medicine carbonized blueberry tea and preparation method thereof |
| CN103931820A (en) * | 2014-04-25 | 2014-07-23 | 广西罗城新科双全有机食品有限公司 | Processing method for scented tea |
| CN105248746A (en) * | 2015-09-25 | 2016-01-20 | 铜陵莱特电子商务快递创业园股份有限公司 | Lemon loquat flower tea capable of strengthening stomach and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 农志荣等: "茉莉香型木棉花花茶窨制工艺研究", 《食品研究与开发》 * |
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Application publication date: 20160810 |
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