CN107616264A - A kind of processing method of longan-jujube prophyll tea - Google Patents
A kind of processing method of longan-jujube prophyll tea Download PDFInfo
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- CN107616264A CN107616264A CN201711119504.5A CN201711119504A CN107616264A CN 107616264 A CN107616264 A CN 107616264A CN 201711119504 A CN201711119504 A CN 201711119504A CN 107616264 A CN107616264 A CN 107616264A
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- longan
- jujube
- processing method
- prophyll
- prophyll tea
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Abstract
The present invention is on a kind of processing method of longan-jujube prophyll tea, it is characterised in that by the way that longan juice is fermented through wine yeast, increases flavor, and color and luster and transparency are lifted after ageing；Jujube is boiled by honey white silk, makes mouthfeel fuller, it is strong that taste is better, is advantageous to increase appetite；Prophyll tea makes mouthfeel more preferably pure, and color and luster is more limpid.
Description
Technical field
The present invention relates to red date tea manufacture field, relates generally to a kind of processing method of longan-jujube prophyll tea.
Background technology
Jujube has a point of fresh dates and dry jujube, content of the fresh dates containing abundant vitamin substances, particularly VC be all kinds of fruits it
Hat, therefore it is called " natural vitamin pill ".Rotted however, fresh dates are easy to rotten, therefore it is dry jujube to preserve for a long time that need to bake,
" jujube " generally alleged by us refers to dry jujube.Jujube contains polysaccharide, triterpene saponin, alkaloids, flavonoids, ring phosphorus
Adenosine monophosphate, amino acid, VC and iron, calcium, phosphorus etc., dietotherapeutic kind is classified as by health ministry.Abundant nutrition makes jujube
Have well enhancing metabolism, strengthen myocardial function, prevent vascular sclerosis and hypertension, reducing blood fat and cholesterol etc.
The effect of.Modern Chinese herbal medicine thinks that jujube is sweet warm-natured, returns spleen, energy blood-nourishing, QI invigorating, calms the nerves, embellish lung, tonifying five zang organs, governance wasting,
Therefore often jujube is used in the prescription of rich in nutrition.Xie Gangzhong etc. exists《The technical study of honey refining red date tea》Middle combination jujube and honey
Two big nourishing foods, research and development high nutrition, high-quality, the health functional food of high added value, can be that the profound of development jujube adds
Work provides some theory and technology foundations.
The content of the invention
The present invention enriches the nutritional ingredient and flavor of red date tea, increases appetite, enhancing nourishing to promote jujube deep processing
A kind of effect, there is provided processing method of longan-jujube prophyll tea.
A kind of processing method of longan-jujube prophyll tea, it is characterised in that it is made up of following step：
1）, choose yellowish-brown, free from insect pests, soak to abundant swelling without the dried longan pulp that goes mouldy, take out defibrination, and with 4-6 layers
Filtered through gauze removes residue, obtains longan juice；
2）, step 1 gained longan juice added into 2-2.5% white sugar, heating boils, and is cooled to 30-33 DEG C, access 0.3-0.35% lives
The wine yeast of change, fermented 7-14 days in 23-25 DEG C, filter cleaner, in 6-10 DEG C of after fermentation 15-20 days, ageing after clarification
30-60 days, obtain longan wine；
3）, by green tea with material-water ratio 1:20-25（g/mL）90-95 DEG C of distillation flooding 10-15 minutes are added, after filtering out filtrate
Extraction, filtering are repeated again, and merging filtrate produces prophyll tea juice；
4）, cleaned jujube is cut into long jujube bar adds 8-10 times to measure water heat aging, add 5-6% sugar, 3-3.5% fruits
Glue, 2-2.3% agar and 2-3 times measure honey, and honey refining boils 40-45 minutes, filling and sealing 10-12 hours together；
5）, by step 2 gained longan make with step 3 gained prophyll tea juice with 1:10-15 ratio mixing, adds 6-6.5% steps
4 gains, 0.1-0.12% citric acids, 0.1-0.12%CMC-Na, 0.05-0.1% gelatin, in 18-20MPa, 70-75 DEG C fully
Homogeneous, then at vacuum to be de-gassed under the conditions of 0.07-0.08MPa, sterile filling, sterilized 6-8 minutes in boiling water bath, cooling
To room temperature.
It is an advantage of the invention that：
A kind of processing method of longan-jujube prophyll tea of the present invention, by the way that longan juice is fermented through wine yeast, increase wind
Taste, and color and luster and transparency are lifted after ageing.Tea juice extraction is carried out by using prophyll, makes mouthfeel more preferably pure, color and luster is more
Add limpid.Jujube is boiled by honey white silk, makes mouthfeel fuller, it is strong that taste is better, is advantageous to increase appetite.Abundant homogeneous
Nutritional ingredient is set mutually to merge, mouthfeel is uniform, and tissue is fine and smooth；Degassing is advantageous to improve material stability.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of longan-jujube prophyll tea, it is characterised in that it is made up of following step：
1）, choose yellowish-brown, free from insect pests, soak to abundant swelling without the dried longan pulp that goes mouldy, take out defibrination, and with 4 layers of yarn
Cloth is filtered to remove residue, obtains longan juice；
2）, step 1 gained longan juice added into 2.5% white sugar, heating boils, and is cooled to 30 DEG C, the grape wine of the activation of access 0.3%
Yeast, fermented 7 days in 25 DEG C, filter cleaner, in 6 DEG C of after fermentation 15 days, ageing 45 days after clarification, obtain longan wine；
3）, by green tea with material-water ratio 1:20（g/mL）Add 90 DEG C of distillation flooding 10 minutes, repeated again after filtering out filtrate
Extraction, filtering, merging filtrate produce prophyll tea juice；
4）, cleaned jujube is cut into long jujube bar, and to add 10 times of amount water heat aging, add 6% sugar, 3% pectin, 2% agar
Boiled 45 minutes with 2 times of amount honey together honey refining, filling and sealing 12 hours；
5）, by step 2 gained longan make with step 3 gained prophyll tea juice with 1:10 ratio mixing, is added obtained by 6% step 4
Thing, 0.1% citric acid, 0.1%CMC-Na, 0.05% gelatin, it is 0.07MPa bars then at vacuum in 20MPa, 75 DEG C of abundant homogeneous
It is de-gassed under part, sterile filling, is sterilized 8 minutes in boiling water bath, be cooled to room temperature.
Claims (6)
1. a kind of processing method of longan-jujube prophyll tea, it is characterised in that it is made up of following step：
1）, choose yellowish-brown, free from insect pests, soak to abundant swelling without the dried longan pulp that goes mouldy, take out defibrination, and with 4-6 layers
Filtered through gauze removes residue, obtains longan juice；
2）, step 1 gained longan juice added into 2-2.5% white sugar, heating boils, is cooled to 30-33 DEG C, accesses the grape of activation
Brewer yeast, in 23-25 DEG C ferment 7-14 days, filter cleaner, into after fermentation, after clarification ageing obtain longan wine；
3）, green tea added into 90-95 DEG C of distillation flooding 10-15 minutes, repeat extraction, filtering again after filtering out filtrate, close
And filtrate produces prophyll tea juice；
4）, cleaned jujube is cut into long jujube bar adds 8-10 times to measure water heat aging, add 5-6% sugar, 3-3.5% fruits
Glue, 2-2.3% agar and 2-3 times measure honey, and honey refining boils 40-45 minutes, filling and sealing 10-12 hours together；
5）, by step 2 gained longan make with step 3 gained prophyll tea juice with 1:10-15 ratio mixing, adds 6-6.5% steps
4 gains, 0.1-0.12% citric acids, 0.1-0.12%CMC-Na, 0.05-0.1% gelatin, abundant homogeneous, it is then at vacuum
It is de-gassed under the conditions of 0.07-0.08MPa, sterile filling, is sterilized 6-8 minutes in boiling water bath, be cooled to room temperature.
A kind of 2. processing method of longan-jujube prophyll tea according to claim 1, it is characterised in that step 2 grape wine ferment
Female inoculum concentration is 0.3-0.35%.
A kind of 3. processing method of longan-jujube prophyll tea according to claim 1, it is characterised in that step 2 after fermentation
Cheng Wei：In 6-10 DEG C of after fermentation 15-20 days.
A kind of 4. processing method of longan-jujube prophyll tea according to claim 1, it is characterised in that step 2 ageing 30-
60 days.
A kind of 5. processing method of longan-jujube prophyll tea according to claim 1, it is characterised in that step 3 material-water ratio 1:
20-25（g/mL）.
A kind of 6. processing method of longan-jujube prophyll tea according to claim 1, it is characterised in that step 5 homogenizing process
For：In 18-20MPa, 70-75 DEG C of abundant homogeneous.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711119504.5A CN107616264A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of longan-jujube prophyll tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201711119504.5A CN107616264A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of longan-jujube prophyll tea |
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| CN107616264A true CN107616264A (en) | 2018-01-23 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102925313A (en) * | 2012-10-25 | 2013-02-13 | 厦门嘉祺生物食品有限公司 | Brewing method of nourishing longan wineBrewing method of nourishing longan wine |
| CN102948562A (en) * | 2012-10-17 | 2013-03-06 | 王萍 | Health fruit tea and preparation method |
| CN104531440A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Longan wine |
| CN104830628A (en) * | 2015-04-22 | 2015-08-12 | 广德县菁菁果业专业合作社 | Mulberry fruit wine |
| CN104830634A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Hawthorn fruit and longan wine and preparation method thereof |
-
2017
- 2017-11-14 CN CN201711119504.5A patent/CN107616264A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948562A (en) * | 2012-10-17 | 2013-03-06 | 王萍 | Health fruit tea and preparation method |
| CN102925313A (en) * | 2012-10-25 | 2013-02-13 | 厦门嘉祺生物食品有限公司 | Brewing method of nourishing longan wineBrewing method of nourishing longan wine |
| CN104531440A (en) * | 2014-12-25 | 2015-04-22 | 惠州学院 | Longan wine |
| CN104830628A (en) * | 2015-04-22 | 2015-08-12 | 广德县菁菁果业专业合作社 | Mulberry fruit wine |
| CN104830634A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Hawthorn fruit and longan wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 赵迎盼: "《排毒吃什么宜忌速查》", 31 January 2015, 中国轻工业出版社 * |
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Application publication date: 20180123 |
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| RJ01 | Rejection of invention patent application after publication |