CN107279364A - A kind of numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor and its processing method - Google Patents
A kind of numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor and its processing method Download PDFInfo
- Publication number
- CN107279364A CN107279364A CN201710369102.4A CN201710369102A CN107279364A CN 107279364 A CN107279364 A CN 107279364A CN 201710369102 A CN201710369102 A CN 201710369102A CN 107279364 A CN107279364 A CN 107279364A
- Authority
- CN
- China
- Prior art keywords
- muntjac
- numb
- oil tea
- solid beverage
- nationality
- 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.)
- Pending
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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a kind of numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor and its processing method.The processing method is by tealeaves：Water by weight 1：10~15 addition hot-water soaks are simultaneously filtered, millet paste by weight 100~150, numb muntjac oil 20~80, walnut 20~50, whole milk powder 10~40, salt 10~16, food additives 1~5 are obtained to add mixer and stir 2~5 min, obtain numb muntjac oil tea mixture and add 1~3min of homogeneous in homogenizer, obtain numb muntjac oil tea homomixture and sterilize, must be sterilized numb muntjac oil tea and concentration, obtain numb muntjac oil tea concentrate and freeze-dried crushing or spray drying obtain numb muntjac oil tea solid beverage.The present invention is oily using the numb muntjac in Yi nationality's medicine with tonifying Qi, wind-dispelling, warm stomach, coordinate walnut, whole milk powder and tea, make solid beverage rich in protein, aliphatic acid, amino acid and the numb muntjac oil tea traditional properties for forming uniqueness, and production method technique is simple, nutrient component damages are few.
Description
Technical field
The invention belongs to food processing technology field, and in particular to the numb muntjac of a kind of nutrition balanced and reasonable, the work with uniqueness
Oil tea traditional properties, technique are simple, nutrient component damages the are few numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor and its processing method.
Background technology
Numb muntjac, also known as small muntjac（Scientific name：Muntiacus reevesi）, belong to minimum a kind of in muntjac class, body 70~80cm of length,
15kg is usually no more than again.Face is compared with short-wide.Male muntjac tool angle, angle fork are short and small, and the top of the horn is bent downwardly.There is black line one in nape center
Bar, body colour is generally light maroon color, is mixed with taupe spot.Body dorsal body setae base, hair shaft are light grey, nearly high-quality green tea fraction dark brown,
High-quality green tea brown color, thus the aobvious numb brown of body dorsal body setae, therefore also meaning Ma Suede.One of its premaxilla is not connected with nasal bone, be also characterized,
There is cultivation the Yunnan Province Yi Autonomous Prefecture of Chuxiong at present more.According to《Yi nationality of Ming Dynasty medical book》、《Yi nationality of Shuangbo County medical book》、《Qi Gu is affixed one's name to》Deng Yi nationality doctor
Books are recorded, the effect of numb muntjac has tonifying Qi, wind-dispelling, warm stomach, and main consumptive disease is not enough；Waist and leg ache；Stomachache；The medicinal valency of hemorrhoid
Value.
In the vast Yi nationality, distributed over Yunnan, Sichuan and Guizhou accumulation regions in Yunnan, use numb muntjac oil and strong tea for primary raw material, add different dispensing systems
Make numb muntjac oil tea to be used for entertaining distinguished guests and enjoying for red-letter day, so the tradition drunk as medicine.But, due to traditional fiber crops
Muntjac oil tea makes cumbersome, complex process, and the numb muntjac oil tea made neither is easy to carry about with one and preserves, and pure makes by hand
Random larger, the numb muntjac oil tea local flavor of making also varies with each individual.Further, since the Yi nationality, distributed over Yunnan, Sichuan and Guizhou traditionally inhabits high and cold mountain mostly
Area, it is similar with buttered tea, tradition fiber crops muntjac oil tea with the numb muntjac of animality oil for primary raw material, the characteristics of with high heat, high fat；
Although with the addition of in the strong tea rich in amino acid, traditional fabrication in order that numb muntjac oil is fully emulsified and needs long-time high temperature to endure
Boil so that the loss of amino acid in tealeaves is more, cause in traditional numb muntjac oil tea the nutrient composition content such as protein, amino acid compared with
It is low, nutrition arrangement serious unbalance, it is difficult to adapt to modern Man's Demands.
The content of the invention
The first object of the present invention is to provide the numb muntjac oil tea of a kind of nutrition balanced and reasonable, the work with uniqueness traditional wind
The processing method for the numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor that taste, technique are simple, nutrient component damages are few；Second purpose is to carry
The numb muntjac oil tea solid beverage of obtained Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor is processed for a kind of first mesh.
What the first object of the present invention was realized in：Including millet paste preparation, allotment, homogeneous, sterilization, concentration, back tender
Sequence, specific process is as follows：
A, millet paste prepare：By tealeaves：Water is by weight 1：10~15 add 90~97 DEG C of hot water, heat-insulation soaking 15 in tealeaves
~25 min, filtering tea grounds obtains millet paste；
B, allotment：By above-mentioned 100~150 parts of addition mixers of millet paste, numb muntjac oil 20~80, walnut 20 are then added by weight
~50, whole milk powder 10~40, salt 10~16, food additives 1~5 are into millet paste, and 2~5 min of stirring obtain numb muntjac oil
Tea mixture；
C, homogeneous：Above-mentioned numb muntjac oil tea mixture is added in homogenizer, 1~3min of homogeneous is obtained under 80~90 DEG C of heat-retaining conditions
To numb muntjac oil tea homomixture；
D, sterilization：Above-mentioned numb muntjac oil tea homomixture is carried out into pasteurize, UHT sterilizations, ultrahigh-pressure sterilization or gamma-rays to sterilize
To the numb muntjac oil tea of sterilizing；
E, concentration：By the numb muntjac oil tea concentration of above-mentioned sterilizing, the numb muntjac oil tea for obtaining solid content 15%~25% concentrates
Liquid；
F, drying：By numb muntjac oil tea concentrate it is freeze-dried after crush or spray-dried obtain numb muntjac oil tea solid beverage.
What the second object of the present invention was realized in：What the processing method of the numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor was obtained
The numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor.
The present invention has the advantages that compared with prior art：
1st, the present invention, which is used, has tonifying Qi, wind-dispelling, warm stomach, main consumptive disease deficiency, waist and leg ache, stomachache, the numb muntjac of hemorrhoid in Yi nationality's medicine
Oil, coordinates walnut, whole milk powder, makes in solid beverage containing saturated fat in abundant protein and aliphatic acid, and aliphatic acid
Acid and unrighted acid collocation are reasonable, while add millet paste, can play a part of that solution is greasy, remove the oily fishy smell of numb muntjac, and
Walnut, whole milk powder can also significantly improve the mouthfeel of numb muntjac oil tea solid beverage, and the tradition of numb muntjac oil tea can be kept unique
Local flavor；
2nd, the food that the present invention has emulsification, preservation by adding maltodextrin, monoglyceride, sucrose fatty ester etc. is added
Agent, can improve the stability of numb muntjac oil tea solid beverage, and grease floats when preventing edible and protein sinks, and maltodextrin
Numb muntjac oil tea solid beverage mellow in taste, exquisiteness, savory strong and instant excellent can also be made, and can suppress to crystallize precipitation,
Compare that the numb muntjac oil tea that the single decocting cooking method of tradition obtains is water-soluble more preferably, fresh keeping time is longer, easy to carry and mouthfeel more
It is good；
3rd, in millet paste of the invention immersion addition tealeaves weight 0.3~1.0% niacinamide, such as brick tea, red can be dramatically increased
The dissolubility of the vitamins such as the riboflavin in tea, Pu'er tea, amino acid, effectively improve vitamin in numb muntjac oil tea solid beverage,
The content of the nutritional ingredients such as amino acid；
4th, by using low temperature concentration and low temperature drying technology, can be effectively retained numb muntjac oil, tealeaves, the volatility in milk powder,
The active ingredient of thermal sensitivity, nutrient component damages are few；
5th, processing method of the invention is using ancient method technique and increases modern means of science and technology, and integral processing flow is short, control
Process is simple.
Embodiment
With reference to embodiment, the present invention is further illustrated, but the present invention is not any limitation as in any way,
Based on present invention teach that any changes and modifications made, belong to protection scope of the present invention.
The processing method of the numb muntjac oil tea solid beverage of the Yi nationality, distributed over Yunnan, Sichuan and Guizhou local flavor of the present invention includes millet paste preparation, allotment, homogeneous, killed
Bacterium, concentration, drying process, specific process are as follows：
A, millet paste prepare：By tealeaves：Water is by weight 1：10~15 add 90~97 DEG C of hot water, heat-insulation soaking 15 in tealeaves
~25 min, filtering tea grounds obtains millet paste；
B, allotment：By above-mentioned 100~150 parts of addition mixers of millet paste, numb muntjac oil 20~80, walnut 20 are then added by weight
~50, whole milk powder 10~40, salt 10~16, food additives 1~5 are into millet paste, and 2~5 min of stirring obtain numb muntjac oil
Tea mixture；
C, homogeneous：Above-mentioned numb muntjac oil tea mixture is added in homogenizer, 1~3min of homogeneous is obtained under 80~90 DEG C of heat-retaining conditions
To numb muntjac oil tea homomixture；
D, sterilization：Above-mentioned numb muntjac oil tea homomixture is carried out into pasteurize, UHT sterilizations, ultrahigh-pressure sterilization or gamma-rays to sterilize
To the numb muntjac oil tea of sterilizing；
E, concentration：By the numb muntjac oil tea concentration of above-mentioned sterilizing, the numb muntjac oil tea for obtaining solid content 15%~25% concentrates
Liquid；
F, drying：By numb muntjac oil tea concentrate it is freeze-dried after crush or spray-dried obtain numb muntjac oil tea solid beverage.
The niacinamide of tealeaves weight 0.3~1.0% is added in the process A.
Walnut in the B processes is walnut pulp, and the walnut pulp is obtained through peeling, the processing of defibrination process.
The peeling process is that 0.7~1.5% NaHO that walnut kernel is added into 95~100 DEG C is water-soluble by after walnut peeling
The min of insulated and stirred 3~5 in liquid, then walnut kernel taking-up is removed the peel, obtain barking walnut kernel with the min of cold water flush 1~3.
The defibrination process be by foregoing barking walnut kernel with 1~3% aqueous citric acid solution bleach 1~3 min, then
Rinsed at least 5 times with water, walnut kernel is finally poured into mashing in beater and obtains walnut pulp.
Food additives in the B processes include maltodextrin, monoglyceride, sucrose fatty ester, the food addition
Sucrose fatty ester in agent by weight percentage at least containing 75~90% maltodextrin and 10~20%.
Pasteurize in the D processes be numb muntjac oil tea homomixture is slowly stirred be heated to seething with excitement and be incubated 12~
18s, is subsequently cooled to less than 90 DEG C and is slowly stirred again be heated to the 12~18s that seethes with excitement and be incubated, then and so on obtains for 1~3 time
The numb muntjac oil tea of sterilizing.
It is the rotary evaporation that numb muntjac oil tea addition low-temperature cooling fluid circulating pump temperature is 0~8 DEG C that will sterilize in the E processes
Concentration in device, obtains numb muntjac oil tea concentrate of the solid content 15%~25%.
It is that numb muntjac oil tea concentrate is inserted into temperature by the freeze-dried rear crushing of numb muntjac oil tea concentrate in the F processes
12~18h of freezing is spent in the environment for -12~-18 DEG C, it is that 10pa, cryogenic temperature are -40 DEG C then to place into vacuum
It is freeze-dried in freeze drier to moisture content and is less than 10%, is finally freeze-dried numb muntjac oil tea crushing and obtains numb muntjac oil tea solid
Beverage.
The numb muntjac oil tea solid beverage of the Yi nationality, distributed over Yunnan, Sichuan and Guizhou local flavor of the present invention by the numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor processing method
Obtain.
Embodiment 1
1st, brick tea is broken into pieces by tealeaves：The weight of water compares 1：12 add 95 DEG C of hot water in tealeaves, the min of heat-insulation soaking 20, after
Millet paste is obtained with filtered through gauze tea grounds.
2nd, take 120kg to add mixer above-mentioned millet paste, then add numb muntjac oil 40kg, walnut pulp by weight respectively again
40kg, whole milk powder 20kg, salt 10kg and maltodextrin 2kg, monoglyceride 0.1kg, sucrose fatty ester 0.5kg to millet paste
In, 3 min of stirring obtain numb muntjac oil tea mixture.
2.1st, above-mentioned walnut pulp is first to peel off the hard shell of dry walnut, and 1% NaHO that walnut kernel is added into 97 DEG C is water-soluble
The min of insulated and stirred 4 in liquid, then walnut kernel taking-up is removed the peel, obtain barking walnut kernel with the min of cold water flush 2.
2.2nd, foregoing barking walnut kernel is bleached into 2 min with 2% aqueous citric acid solution, then with water flushing 6 times, finally
The walnut kernel rinsed is poured into mashing in beater and obtains walnut pulp.
3rd, cold water wash homogenizer is first used, then is cleaned with 85 DEG C of hot water, then numb muntjac oil tea mixture is added
In homogenizer, homogeneous 2min obtains numb muntjac oil tea homomixture under 85 DEG C of heat-retaining conditions.
4th, numb muntjac oil tea homomixture is slowly stirred and is heated to the 15s that seethes with excitement and be incubated, be subsequently cooled to less than 90 DEG C and delay again
15s is seethed with excitement and be incubated to slow be heated with stirring to, then and so on obtains the numb muntjac oil tea that sterilizes 2 times.
5th, it is concentration in 5 DEG C of rotary evaporator that the numb muntjac oil tea that will sterilize, which adds low-temperature cooling fluid circulating pump temperature,
Obtain numb muntjac oil tea concentrate of the solid content 20%.
6th, numb muntjac oil tea concentrate is inserted in the environment that temperature is -12~-18 DEG C and freezes 15h, then placed into true
It is freeze-dried in the freeze drier that reciprocal of duty cycle is 10pa, cryogenic temperature is -40 DEG C to moisture content and is less than 10%, finally does freezing
Dry numb muntjac oil tea is crushed, and obtains numb muntjac oil tea solid beverage.
Embodiment 2
1st, brick tea is broken into pieces by tealeaves：The weight of water compares 1：10 add 97 DEG C of hot water in tealeaves, the min of heat-insulation soaking 15, after
Millet paste is obtained with filtered through gauze tea grounds.
2nd, take 150kg to add mixer above-mentioned millet paste, then add numb muntjac oil 60kg, walnut pulp by weight respectively again
20kg, whole milk powder 40kg, salt 13kg and maltodextrin 3kg, monoglyceride 0.1kg, sucrose fatty ester 0.5kg to millet paste
In, 5 min of stirring obtain numb muntjac oil tea mixture.
2.1st, above-mentioned walnut pulp is first to peel off the hard shell of dry walnut, and walnut kernel is added to 95 DEG C of 1.5% NaHO water
The min of insulated and stirred 3 in solution, then walnut kernel taking-up is removed the peel, obtain barking walnut kernel with the min of cold water flush 1.
2.2nd, foregoing barking walnut kernel is bleached into 3 min with 1% aqueous citric acid solution, then with water flushing 5 times, finally
The walnut kernel rinsed is poured into mashing in beater and obtains walnut pulp.
3rd, cold water wash homogenizer is first used, then is cleaned with 80 DEG C of hot water, then numb muntjac oil tea mixture is added
In homogenizer, homogeneous 3min obtains numb muntjac oil tea homomixture under 80 DEG C of heat-retaining conditions.
4th, numb muntjac oil tea homomixture is slowly stirred and is heated to the 12s that seethes with excitement and be incubated, be subsequently cooled to less than 90 DEG C and delay again
12s is seethed with excitement and be incubated to slow be heated with stirring to, then and so on obtains the numb muntjac oil tea that sterilizes 3 times.
5th, it is concentration in 0 DEG C of rotary evaporator that the numb muntjac oil tea that will sterilize, which adds low-temperature cooling fluid circulating pump temperature,
Obtain numb muntjac oil tea concentrate of the solid content 25%.
6th, numb muntjac oil tea concentrate is inserted in the environment that temperature is -12~-18 DEG C and freezes 12h, then placed into true
It is freeze-dried in the freeze drier that reciprocal of duty cycle is 10pa, cryogenic temperature is -40 DEG C to moisture content and is less than 8%, finally does freezing
Dry numb muntjac oil tea is crushed, and obtains numb muntjac oil tea solid beverage.
Embodiment 3
1st, brick tea is broken into pieces by tealeaves：The weight of water compares 1：15 add 90 DEG C of hot water in tealeaves, the min of heat-insulation soaking 25, after
Millet paste is obtained with filtered through gauze tea grounds.
2nd, take 100kg to add mixer above-mentioned millet paste, then add numb muntjac oil 20kg, walnut pulp by weight respectively again
50kg, whole milk powder 30kg, salt 11kg and maltodextrin 1kg, monoglyceride 0.1kg, sucrose fatty ester 0.2kg to millet paste
In, 2 min of stirring obtain numb muntjac oil tea mixture.
2.1st, above-mentioned walnut pulp is first to peel off the hard shell of dry walnut, and walnut kernel is added to 100 DEG C of 0.7% NaHO water
The min of insulated and stirred 5 in solution, then walnut kernel taking-up is removed the peel, obtain barking walnut kernel with the min of cold water flush 3.
2.2nd, foregoing barking walnut kernel is bleached into 1 min with 3% aqueous citric acid solution, then with water flushing 6 times, finally
The walnut kernel rinsed is poured into mashing in beater and obtains walnut pulp.
3rd, cold water wash homogenizer is first used, then is cleaned with 90 DEG C of hot water, then numb muntjac oil tea mixture is added
In homogenizer, homogeneous 1min obtains numb muntjac oil tea homomixture under 90 DEG C of heat-retaining conditions.
4th, numb muntjac oil tea homomixture is slowly stirred and is heated to the 18s that seethes with excitement and be incubated, be subsequently cooled to less than 90 DEG C and delay again
18s is seethed with excitement and be incubated to slow be heated with stirring to, then and so on obtains the numb muntjac oil tea that sterilizes 1 time.
5th, it is concentration in 8 DEG C of rotary evaporator that the numb muntjac oil tea that will sterilize, which adds low-temperature cooling fluid circulating pump temperature,
Obtain numb muntjac oil tea concentrate of the solid content 15%.
6th, numb muntjac oil tea concentrate is inserted in the environment that temperature is -12~-18 DEG C and freezes 18h, then placed into true
It is freeze-dried in the freeze drier that reciprocal of duty cycle is 10pa, cryogenic temperature is -40 DEG C to moisture content and is less than 10%, finally does freezing
Dry numb muntjac oil tea is crushed, and obtains numb muntjac oil tea solid beverage.
Embodiment 4
1st, brick tea is broken into pieces by tealeaves：The weight of water compares 1：13 add 93 DEG C of hot water in tealeaves, the min of heat-insulation soaking 22, after
Millet paste is obtained with filtered through gauze tea grounds.
2nd, take 140kg to add mixer above-mentioned millet paste, then add numb muntjac oil 80kg, walnut pulp by weight respectively again
30kg, whole milk powder 10kg, salt 16kg and maltodextrin 4kg, monoglyceride 0.2kg, sucrose fatty ester 0.5kg to millet paste
In, 4 min of stirring obtain numb muntjac oil tea mixture.
2.1st, above-mentioned walnut pulp is first to peel off the hard shell of dry walnut, and walnut kernel is added to 98 DEG C of 1.2% NaHO water
The min of insulated and stirred 3 in solution, then walnut kernel taking-up is removed the peel, obtain barking walnut kernel with the min of cold water flush 2.
2.2nd, foregoing barking walnut kernel is bleached into 3 min with 1.5% aqueous citric acid solution, then with water flushing 6 times, most
The walnut kernel rinsed is poured into mashing in beater afterwards and obtains walnut pulp.
3rd, cold water wash homogenizer is first used, then is cleaned with 83 DEG C of hot water, then numb muntjac oil tea mixture is added
In homogenizer, homogeneous 2.5min obtains numb muntjac oil tea homomixture under 83 DEG C of heat-retaining conditions.
4th, numb muntjac oil tea homomixture is slowly stirred and is heated to the 18s that seethes with excitement and be incubated, be subsequently cooled to less than 90 DEG C and delay again
18s is seethed with excitement and be incubated to slow be heated with stirring to, then and so on obtains the numb muntjac oil tea that sterilizes 1 time.
5th, the numb muntjac oil tea of sterilizing is added into centrifuge separation, the numb muntjac oil tea for obtaining solid content 22% concentrates
Liquid.
6th, numb muntjac oil tea concentrate is spray-dried and obtains the numb muntjac oil tea solid beverage that moisture content is less than 10%.
Embodiment 5
Engage 10 experienced person skilleds to carry out sense organ product to " the numb muntjac oil tea " of embodiment 1 to 4 according to table 1 to determine.
The subjective appreciation table of table 1
Wherein：
Outward appearance, color and luster：Range estimation.
Smell：Smell is examined.
Structural state：Taste.
Local flavor：Taste.
The subjective appreciation table of table 2
Note：Score value part 1,2,3,4 in table 2 represents embodiment 1,2,3 and 4 respectively.
Wherein embodiment 1 processes obtained numb muntjac oil tea solid beverage product and is presented uniform golden yellow；Form is complete, size
Unanimously；Milk fragrance is strong, saline taste is moderate, and entrance is fine and smooth；Soft fragrance free from extraneous odour, saline taste is moderate, delicate mouthfeel, instant.
The numb muntjac oil tea solid beverage that Example 1 is obtained carries out physical and chemical index and determines such as table 3.
The physical and chemical composition table of table 3
As can be seen from the above table, containing abundant protein and aliphatic acid in the numb muntjac oil tea solid beverage that embodiment 1 is obtained, and
Saturated fatty acid and unrighted acid collocation are reasonable, and product is carried and instant, can meet the Yi nationality, distributed over Yunnan, Sichuan and Guizhou masses to traditional wind
The need for taste, and the demand of modern city health, environmental protection and fast pace life can also be met.
Claims (10)
1. the processing method of the numb muntjac oil tea solid beverage of a kind of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor, it is characterised in that prepare including millet paste, allocate,
Matter, sterilization, concentration, drying process, specific process are as follows：
A, millet paste prepare：By tealeaves：Water is by weight 1：10~15 add 90~97 DEG C of hot water, heat-insulation soaking 15 in tealeaves
~25 min, filtering tea grounds obtains millet paste；
B, allotment：By above-mentioned 100~150 parts of addition mixers of millet paste, numb muntjac oil 20~80, walnut 20 are then added by weight
~50, whole milk powder 10~40, salt 10~16, food additives 1~5 are into millet paste, and 2~5 min of stirring obtain numb muntjac oil
Tea mixture；
C, homogeneous：Above-mentioned numb muntjac oil tea mixture is added in homogenizer, 1~3min of homogeneous is obtained under 80~90 DEG C of heat-retaining conditions
To numb muntjac oil tea homomixture；
D, sterilization：Above-mentioned numb muntjac oil tea homomixture is carried out into pasteurize, UHT sterilizations, ultrahigh-pressure sterilization or gamma-rays to sterilize
To the numb muntjac oil tea of sterilizing；
E, concentration：By the numb muntjac oil tea concentration of above-mentioned sterilizing, the numb muntjac oil tea for obtaining solid content 15%~25% concentrates
Liquid；
F, drying：By numb muntjac oil tea concentrate it is freeze-dried after crush or spray-dried obtain numb muntjac oil tea solid beverage.
2. the processing method of the numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor according to claim 1, it is characterised in that the process A
The niacinamide of middle addition tealeaves weight 0.3~1.0%.
3. the processing method of the numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor according to claim 1, it is characterised in that the B processes
In walnut be walnut pulp, the walnut pulp through peeling, defibrination process processing obtain.
4. the processing method of the numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor according to claim 3, it is characterised in that the peeling
Process is, by after walnut peeling, walnut kernel to be added to insulated and stirred 3~5 in 95~100 DEG C of 0.7~1.5% NaHO aqueous solution
Min, then walnut kernel taking-up is removed the peel, obtain barking walnut kernel with the min of cold water flush 1~3.
5. the processing method of the numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor according to claim 4, it is characterised in that the defibrination
Process is, with 1~3% aqueous citric acid solution 1~3 min of bleaching, then to be rinsed foregoing barking walnut kernel at least 5 times with water,
Walnut kernel is finally poured into mashing in beater and obtains walnut pulp.
6. the processing method of the numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor according to claim 1, it is characterised in that the B processes
In food additives include maltodextrin, monoglyceride, sucrose fatty ester, in the food additives by weight percentage extremely
Few sucrose fatty ester containing 75~90% maltodextrin and 10~20%.
7. the processing method of the numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor according to claim 1, it is characterised in that the D processes
In pasteurize be to be slowly stirred numb muntjac oil tea homomixture to be heated to the 12~18s that seethes with excitement and be incubated, be subsequently cooled to 90 DEG C
It is slowly stirred again below and is heated to the 12~18s that seethes with excitement and be incubated, then and so on obtains the numb muntjac oil tea that sterilizes 1~3 time.
8. the processing method of the numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor according to claim 1, it is characterised in that the E processes
In be that will sterilize that to add low-temperature cooling fluid circulating pump temperature be concentration in 0~8 DEG C of rotary evaporator to numb muntjac oil tea, obtain
Numb muntjac oil tea concentrate of the solid content 15%~25%.
9. the processing method of the numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor according to claim 1, it is characterised in that the F processes
It is middle by numb muntjac oil tea concentrate it is freeze-dried after crush, be that numb muntjac oil tea concentrate is inserted into temperature for -12~-18 DEG C
12~18h is freezed in environment, then places into freeze in the freeze drier that vacuum is 10pa, cryogenic temperature is -40 DEG C and does
It is dry to be less than 10% to moisture content, finally it is freeze-dried numb muntjac oil tea crushing and obtains numb muntjac oil tea solid beverage.
10. the Yi nationality that the processing method of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor fiber crops muntjac oil tea solid beverage according to claim 1 to 9 any one is obtained
The numb muntjac oil tea solid beverage of race's local flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710369102.4A CN107279364A (en) | 2017-05-23 | 2017-05-23 | A kind of numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710369102.4A CN107279364A (en) | 2017-05-23 | 2017-05-23 | A kind of numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279364A true CN107279364A (en) | 2017-10-24 |
Family
ID=60095248
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710369102.4A Pending CN107279364A (en) | 2017-05-23 | 2017-05-23 | A kind of numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279364A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221533A (en) * | 2018-09-20 | 2019-01-18 | 三江县三月三乡耶茶业有限公司 | A kind of delicate flavour Instant oil tea and preparation method thereof |
| CN109221420A (en) * | 2018-09-20 | 2019-01-18 | 三江县三月三乡耶茶业有限公司 | A kind of pouring type milk oil tea and preparation method thereof |
| CN111134267A (en) * | 2020-01-07 | 2020-05-12 | 西安建筑科技大学 | Water-washed type flour tea and preparation method thereof |
| CN115363116A (en) * | 2022-08-30 | 2022-11-22 | 南宁学院 | Instant oil tea and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558161A (en) * | 2016-01-22 | 2016-05-11 | 青海雪峰牦牛乳业有限责任公司 | Tibetan buttered tea powder making method |
-
2017
- 2017-05-23 CN CN201710369102.4A patent/CN107279364A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558161A (en) * | 2016-01-22 | 2016-05-11 | 青海雪峰牦牛乳业有限责任公司 | Tibetan buttered tea powder making method |
Non-Patent Citations (2)
| Title |
|---|
| 张乔等: "速溶酥油茶粉的研制", 《中国乳品工业》 * |
| 马道荣等主编: "《食品工艺学实验与工程实践》", 31 July 2016 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221533A (en) * | 2018-09-20 | 2019-01-18 | 三江县三月三乡耶茶业有限公司 | A kind of delicate flavour Instant oil tea and preparation method thereof |
| CN109221420A (en) * | 2018-09-20 | 2019-01-18 | 三江县三月三乡耶茶业有限公司 | A kind of pouring type milk oil tea and preparation method thereof |
| CN111134267A (en) * | 2020-01-07 | 2020-05-12 | 西安建筑科技大学 | Water-washed type flour tea and preparation method thereof |
| CN115363116A (en) * | 2022-08-30 | 2022-11-22 | 南宁学院 | Instant oil tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107279364A (en) | A kind of numb muntjac oil tea solid beverage of Yi nationality, distributed over Yunnan, Sichuan and Guizhou's local flavor and its processing method | |
| CN104172271A (en) | Spiced salted duck egg pickling method | |
| CN106260451A (en) | A kind of manufacture method of characteristic nigecose | |
| CN105942311A (en) | Preparation method of flavored shredded laminaria japonica | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN105746727A (en) | Sauced spicy dried bean curd and preparation method thereof | |
| CN104719488A (en) | Edible goat milk fruit-vegetable paper and preparation process thereof | |
| CN105661350A (en) | Making method of flavored stewed duck in soy sauce | |
| CN105795251A (en) | Processing method of roasted lamb leg | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| CN104206941A (en) | Production method of rose jelly | |
| CN108185238A (en) | A kind of coconut milk beverage and its preparation process | |
| CN103284237A (en) | Abalone paste and a processing method therefor | |
| CN106135938A (en) | A kind of manufacture method of fried walnut meat | |
| CN106722547A (en) | A kind of preparation method of pickled peppers | |
| CN108719951A (en) | A kind of preparation method of squid mushroom sauce | |
| CN104687111A (en) | Squid ball and preparation method thereof | |
| CN108201072A (en) | A kind of packed mutton preparation method for being used to boil mutton soup | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN103798837B (en) | The preparation method that leisure duck's egg is dry | |
| KR20090008726A (en) | The manufacturing method of mung-beans samgyetang using extract from ingredients of sibjeondaebo-tang | |
| CN110338254A (en) | A kind of coffee coconut milk drink formula and preparation method thereof | |
| CN108029812A (en) | Green time face tea of snow mountain jasmine and preparation method thereof | |
| CN107212297A (en) | One kind nine processs deerskin tribute cream and preparation method thereof | |
| CN106261874A (en) | A kind of stewed duck with bean sauce manufacture method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171024 |
|
| RJ01 | Rejection of invention patent application after publication |