CN107593976A - A kind of method that tea bag is prepared with mangrove fruit - Google Patents
A kind of method that tea bag is prepared with mangrove fruit Download PDFInfo
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- CN107593976A CN107593976A CN201711013894.8A CN201711013894A CN107593976A CN 107593976 A CN107593976 A CN 107593976A CN 201711013894 A CN201711013894 A CN 201711013894A CN 107593976 A CN107593976 A CN 107593976A
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- mangrove fruit
- mangrove
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Abstract
The invention belongs to food processing technology field, specifically a kind of method that tea bag is prepared with mangrove fruit, comprise the following steps：1) mangrove fruit is soaked 12~24 hours with 50~80 DEG C of limewash, shredded after taking-up, it is 3~5wt% to dry to water content；2) in containment housing, mangrove fruit and fresh flower will be dried according to 1:0.5~1 weight ratio, layering are laid on mesh screen, and Jasmine places >=2 layers in lower floor, dry mangrove fruit in upper strata, alternating；Vacuum in control cabinet body is 10~5kPa, and temperature is 35~38 DEG C, and relative humidity is 70~80RH%, until it is 7~8wt% to dry mangrove fruit moisture absorption to water content, obtains fragrant mangrove fruit；3) by fragrant mangrove fruit and tealeaves according to 1:0.5~1 weight superscribes tea bag and is made than being well mixed.This method is simple and easy to control, and equipment investment is few, and the mangrove fruit tea bag of good smell, special taste can be made.
Description
Technical field
The present invention relates to food processing technology field, has and is related to a kind of method that tea bag is prepared with mangrove fruit.
Background technology
Mangrove fruit, also known as olive money, it is the seed of Verbenaceae Avicennia marina, it is its sweet, slight bitter, cool in nature, have clear
The effect of heat, diuresis, cool blood are relieved inflammation or internal heat, it is the good merchantable brand that North Sea region following the line of the sea is eaten, medicine is dual-purpose.At present, also find no mangrove
The patent that woods fruit is processed into tea bag discloses.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of method that tea bag is prepared with mangrove fruit, this method are simple
Easily-controllable, equipment investment is few, and the mangrove fruit tea bag of good smell, special taste can be made.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of method that tea bag is prepared with mangrove fruit, comprises the following steps：
1) limewash that mangrove fruit temperature is 50~80 DEG C is soaked 12~24 hours, shreds, do after taking out cleaning
Dry to water content is 3~5wt%, obtains drying mangrove fruit；
2) in containment housing, mangrove fruit and fresh flower will be dried according to 1:0.5~1 weight ratio, layering are laid in net
On sieve, Jasmine places >=2 layers in lower floor, dry mangrove fruit in upper strata, alternating；Vacuum in control cabinet body for -10~-
5kPa, temperature are 35~38 DEG C, and relative humidity be 70~80RH%, until dry the moisture absorption of mangrove fruit to water content for 7~
8wt%, obtain fragrant mangrove fruit；
3) by fragrant mangrove fruit and tealeaves according to 1:0.5~1 weight superscribes tea bag and bag is made than being well mixed
Make tea.
In above-mentioned technical proposal：
Preferably, the mass concentration of the limewash is 0.01%~0.05%.
Preferably, the weight ratio of the dry mangrove fruit and fresh flower is 1:0.8.
Preferably, the vacuum in the closed box is -8kPa, and temperature is 37 DEG C, relative humidity 75RH%.
Preferably, the fragrant mangrove fruit and tealeaves are according to 1:0.8 weight is than mixing.
The fresh flower can be all kinds of edible fresh flowers with fragranced, such as rose, Jasmine, lotus or chrysanthemum
Flower.
The tealeaves can be various common tea kinds, such as green tea, oolong tea, black tea or black tea.
Beneficial effects of the present invention are：
1) soaked with limewash, the bitter taste of mangrove fruit can be reduced, additionally it is possible to remove the greasy of mangrove fruit surface
And microorganism, avoid having influence on the mouthfeel of product and follow-up preparation technology；
2) dried mangrove fruit carries out basement flower using all kinds of fresh flowers, can assign fresh flower unique fragranced, improve
The quality of product；Basement spend after mangrove fruit through scientific compatibility with tealeaves, the taste of product can fully be coordinated, Neng Gouwei
More consumers receive.
Embodiment
With reference to specific embodiment for instruction and explanation of the present invention.
Embodiment 1
The method that tea bag is prepared with mangrove fruit, comprises the following steps：
1) mangrove fruit is soaked 10 hours with the limewash (mass concentration 0.03%) that temperature is 60 DEG C, takes out cleaning
After shred, it to water content is 3~5wt% to dry, and obtains drying mangrove fruit；
2) in containment housing, mangrove fruit and fresh flower (rose) will be dried according to 1:0.8 weight ratio, layering tiling
In on mesh screen, Jasmine places 3 layers in lower floor, dry mangrove fruit in upper strata, alternating；Vacuum in control cabinet body for-
8kPa, temperature are 37 DEG C, relative humidity 75RH%, until it is 7~8wt% to dry mangrove fruit moisture absorption to water content, are obtained
Fragrant mangrove fruit；
3) by fragrant mangrove fruit and tealeaves (green tea) according to 1:0.8 weight superscribes tea bag and made than being well mixed
Obtain tea bag.
Embodiment 2
The method that tea bag is prepared with mangrove fruit, comprises the following steps：
1) mangrove fruit is soaked 24 hours with the limewash (mass concentration 0.05%) that temperature is 50 DEG C, takes out cleaning
After shred, it to water content is 3~5wt% to dry, and obtains drying mangrove fruit；
2) in containment housing, mangrove fruit and fresh flower (Jasmine) will be dried according to 1:0.5 weight ratio, layering tiling
In on mesh screen, Jasmine places 4 layers in lower floor, dry mangrove fruit in upper strata, alternating；Vacuum in control cabinet body for-
5kPa, temperature are 35 DEG C, relative humidity 75RH%, until it is 7~8wt% to dry mangrove fruit moisture absorption to water content, are obtained
Fragrant mangrove fruit；
3) by fragrant mangrove fruit and tealeaves (oolong tea) according to 1:1 weight superscribes tea bag and made than being well mixed
Obtain tea bag.
Embodiment 3
The method that tea bag is prepared with mangrove fruit, comprises the following steps：
1) mangrove fruit is soaked 12 hours with the limewash (mass concentration 0.01%) that temperature is 60 DEG C, takes out cleaning
After shred, it to water content is 3~5wt% to dry, and obtains drying mangrove fruit；
2) in containment housing, mangrove fruit and fresh flower (lotus) will be dried according to 1:0.8 weight ratio, layering are laid in
On mesh screen, Jasmine places 4 layers in lower floor, dry mangrove fruit in upper strata, alternating；Vacuum in control cabinet body for-
10kPa, temperature are 37 DEG C, relative humidity 80RH%, until it is 7~8wt% to dry mangrove fruit moisture absorption to water content, are obtained
Fragrant mangrove fruit；
3) by fragrant mangrove fruit and tealeaves (black tea) according to 1:0.5 weight superscribes tea bag and made than being well mixed
Obtain tea bag.
Embodiment 4
The method that tea bag is prepared with mangrove fruit, comprises the following steps：
1) mangrove fruit is soaked 18 hours with the limewash (mass concentration 0.01%) that temperature is 80 DEG C, takes out cleaning
After shred, it to water content is 3~5wt% to dry, and obtains drying mangrove fruit；
2) in containment housing, mangrove fruit and fresh flower (chrysanthemum) will be dried according to 1:1 weight ratio, layering are laid in net
On sieve, Jasmine places 2 layers in lower floor, dry mangrove fruit in upper strata, alternating；Vacuum in control cabinet body is -8kPa, temperature
Spend for 38 DEG C, relative humidity 70RH%, until it is 7~8wt% to dry mangrove fruit moisture absorption to water content, obtain fragrant mangrove
Lin Guo；
3) by fragrant mangrove fruit and tealeaves (black tea) according to 1:0.8 weight superscribes tea bag and made than being well mixed
Obtain tea bag.
Claims (7)
- A kind of 1. method that tea bag is prepared with mangrove fruit, it is characterised in that comprise the following steps：1) limewash that mangrove fruit temperature is 50~80 DEG C is soaked 12~24 hours, shreds, dried extremely after taking out cleaning Water content is 3~5wt%, obtains drying mangrove fruit；2) in containment housing, mangrove fruit and fresh flower will be dried according to 1:0.5~1 weight ratio, layering are laid on mesh screen, Jasmine places >=2 layers in lower floor, dry mangrove fruit in upper strata, alternating；Vacuum in control cabinet body is -10~-5kPa, Temperature is 35~38 DEG C, and relative humidity is 70~80RH%, until it is 7~8wt% to dry mangrove fruit moisture absorption to water content, is obtained To fragrant mangrove fruit；3) by fragrant mangrove fruit and tealeaves according to 1:0.5~1 weight superscribes tea bag and bag bubble is made than being well mixed Tea.
- 2. according to the method for claim 1, it is characterised in that：The mass concentration of the limewash be 0.01%~ 0.05%.
- 3. according to the method for claim 1, it is characterised in that：The weight ratio of the dry mangrove fruit and fresh flower is 1: 0.8。
- 4. according to the method for claim 1, it is characterised in that：The fresh flower is rose, Jasmine, lotus or chrysanthemum.
- 5. according to the method for claim 1, it is characterised in that：Vacuum in the closed box is -8kPa, temperature 37 DEG C, relative humidity 75RH%.
- 6. according to the method for claim 1, it is characterised in that：The fragrant mangrove fruit and tealeaves are according to 1:0.8 weight Amount is than mixing.
- 7. according to the method for claim 1, it is characterised in that：The tealeaves is green tea, oolong tea, black tea or black tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711013894.8A CN107593976A (en) | 2017-10-26 | 2017-10-26 | A kind of method that tea bag is prepared with mangrove fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711013894.8A CN107593976A (en) | 2017-10-26 | 2017-10-26 | A kind of method that tea bag is prepared with mangrove fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107593976A true CN107593976A (en) | 2018-01-19 |
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ID=61080932
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711013894.8A Pending CN107593976A (en) | 2017-10-26 | 2017-10-26 | A kind of method that tea bag is prepared with mangrove fruit |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101268796A (en) * | 2007-03-23 | 2008-09-24 | 广东海洋大学 | Technique for processing fruit with avicennia marina |
| CN102986943A (en) * | 2012-08-15 | 2013-03-27 | 重庆市天岗玉叶茶业有限公司 | Jasmine tea and production method thereof |
| CN105265694A (en) * | 2015-12-02 | 2016-01-27 | 劳加舒 | Herbal tea prepared from avicennia marina fruits |
| CN105998750A (en) * | 2016-07-08 | 2016-10-12 | 柯湘 | Avicennia marina fruit wine |
-
2017
- 2017-10-26 CN CN201711013894.8A patent/CN107593976A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101268796A (en) * | 2007-03-23 | 2008-09-24 | 广东海洋大学 | Technique for processing fruit with avicennia marina |
| CN102986943A (en) * | 2012-08-15 | 2013-03-27 | 重庆市天岗玉叶茶业有限公司 | Jasmine tea and production method thereof |
| CN105265694A (en) * | 2015-12-02 | 2016-01-27 | 劳加舒 | Herbal tea prepared from avicennia marina fruits |
| CN105998750A (en) * | 2016-07-08 | 2016-10-12 | 柯湘 | Avicennia marina fruit wine |
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| SE01 | Entry into force of request for substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180119 |
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| RJ01 | Rejection of invention patent application after publication |