CN107822018A - A kind of processing method of green tea Chinese-wolfberry nutritive pyrus nivalis powder - Google Patents
A kind of processing method of green tea Chinese-wolfberry nutritive pyrus nivalis powder Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 42
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 36
- 235000009569 green tea Nutrition 0.000 title claims abstract description 23
- 241000287420 Pyrus x nivalis Species 0.000 title claims abstract description 17
- 244000241872 Lycium chinense Species 0.000 title claims abstract description 14
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 14
- 230000000050 nutritive effect Effects 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 235000013616 tea Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 244000241838 Lycium barbarum Species 0.000 claims description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000007215 black sesame Nutrition 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 230000033228 biological regulation Effects 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- 235000004879 dioscorea Nutrition 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 206010013786 Dry skin Diseases 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
- 239000003513 alkali Substances 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 239000010692 aromatic oil Substances 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 3
- 230000008878 coupling Effects 0.000 description 3
- 238000010168 coupling process Methods 0.000 description 3
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- 230000000694 effects Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
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- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- 241000169546 Lycium ruthenicum Species 0.000 description 1
- 235000017784 Mespilus germanica Nutrition 0.000 description 1
- 244000182216 Mimusops elengi Species 0.000 description 1
- 235000000560 Mimusops elengi Nutrition 0.000 description 1
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- 238000009835 boiling Methods 0.000 description 1
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- 238000001704 evaporation Methods 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention is on a kind of processing method of green tea Chinese-wolfberry nutritive pyrus nivalis powder, it is characterised in that the advantages of combining microwave de-enzyming and far infrared fixing, overcomes the simple weak point for using microwave de-enzyming.Gained green tea coffee alkali, soluble sugar, the content of amino acid and aromatic oil are above other fixing modes, and fresh taste is mellow, not bitter, aroma of pure.And green tea polyphenols is obtained by extraction, so as to strengthen the feature of nutrient powder and palatability.
Description
Technical field
The present invention relates to nutrient powder manufacture field, relates generally to a kind of processing method of green tea Chinese-wolfberry nutritive pyrus nivalis powder.
Background technology
Black fruit fructus lycii is perennial salt tolerant, the drought-resistant plant of Solanaceae Lycium, is distributed widely in China's North Shaanxi, Inner Mongol
The provinces and regions such as ancient western part, Ningxia, Gansu, Qinghai, Xinjiang and Tibet.Matrimony vine is not only nutritious, also with many health cares with
Pharmacological function.But medlar fresh fruit wet basis moisture content 80% or so, it is not easy to maintain, seldom directly eat, but it is drying after to dry fruit
It is processed, store, uses.At present, the drying mode of matrimony vine is mainly 2 kinds of natural drying and mechanical drying.Natural solarization system is
Traditional drying means, simple and cost is low, but is easily influenceed by weather, and sanitary condition is poor, drying time length, drying quality
It is whard to control.A variety of natural class polyphenol coloring matters are rich in its ripe berry.Its OPC is researched and developed, can be with
Its economic value is improved, enriches food nutrient composition.Ren little Na etc. exists《The optimization of black fruit fructus lycii procyanidins extraction conditions with
Assay》In the extracting methods of black fruit fructus lycii procyanidins is studied in detail, and to the black fruit of different sources
The content of matrimony vine procyanidins, which is determined, to be compared.To provide theory for the processing and utilization of the OPC in lycium ruthenicum
Data.
Green tea is different from place of other teas, in that the first procedure of green tea manufacture is fixing, passes through green removing in high temperature
The activity of enzyme in fresh leaf has been passivated, polyphenols in fresh leaf has been prevented and aoxidizes, to prevent leaf from reddening；Fixing can evaporate leaf simultaneously
Inside points moisture, makes leaf soften, and is created conditions for rolling shaping；With the evaporation of moisture, there is the low boiling of green grass gas in fresh leaf
Point aromatic substance volatilization disappears, so that tea aroma is improved, therefore, this process that finishes rises to the quality of green tea quality
Critical effect.Although traditional fixing technology substantially disclosure satisfy that tea green-keeping process requirements, to operator's skill
Art requires higher, often tealeaves red stalk red autumnal leaves, yellow vexed phenomenon is occurred because of misoperation in production, fixation time length be present, kills
The blue or green drawback such as uneven.Influence of the different fixing modes to tea leaf quality composition is also different, although microwave de-enzyming has tea
Leaf quick heating, fixation time is short, and the advantages that being heated evenly, but microwave de-enzyming has tea aroma, flavour deficiency, it can be seen that,
Using single fixing mode be extremely difficult to fixing after the various qualities of tealeaves it is excellent.Zhu Dewen etc. exists《Microwave far infrared coupling
Close influence of the de-enzyming process to green tea quality》The segmentation of microwave far infrared, timesharing coupling de-enzyming process are studied, and is killed with traditional tea
Young worker's skill is compared, evaluated by tealeaves outward appearance, sensory and quality component determine, comparative analysis microwave far infrared coupling
The superiority of de-enzyming process is closed, reference is provided for Green Tea Processing production.
The content of the invention
The present invention improves production efficiency, abundant nutrition powder nutritional ingredient, enhancing nutrition is protected to improve green tea fixing quality
Strong value, strengthens mouthfeel, there is provided a kind of processing method of green tea Chinese-wolfberry nutritive pyrus nivalis powder.
A kind of processing method of green tea Chinese-wolfberry nutritive pyrus nivalis powder, it is characterised in that it is made up of following step：
1）, fresh daye tea spread, naturally wilting 5-6 hours, then the throwing leaf amount with 0.5-1kg/min is micro- prior to 10-12kW
Ripple finishes the 90-120 seconds, then is finished the 90-120 seconds through 5-6kW far infrareds, and it is 3-5% to be dried in 60-70 DEG C to moisture, is dried
Save backup；
2）, by step 1 gains addition 30-35 times measure distilled water, regulation PH is 6-6.5, in 55-60 DEG C extraction 15-20 minutes,
Extraction 2-3 times, merge leaching liquor；
3）, choose it is uniform in size, the Walfberry fruit particle of mature and plump, go the removal of impurity and petiole, cleaned up with clear water, then use 0.5-
1mol/L sodium carbonate liquor pretreatment, leaches subsection temperature-changing drying, it is 40-45% to dry humidity, and matrimony vine thickness is 10-12
Millimeter, prior to 40-42 DEG C dry 6-6.5 hour, it is inferior to 50-52 DEG C of dry 5.5-6 hour, again in 60-65 DEG C of drying
5.5-6 hours, crushing are kept in dark place；
4）, by step 3 gains with 1：10-12(g：ML) solid-liquid ratio adds the ethanol solution that volume fraction is 50-55%, in 48-
50 DEG C of isothermal vibrations extract 40-45 minutes, centrifuge to obtain supernatant, after reclaiming ethanol, spin concentration, are dried to powder；
5）, pyrus nivalis freeze-dried powder added into 5-6% ultra micro black sesame skins powder, 10-13% Chinese yams medicinal powder, the ripe powder of 6-7% Semen Coicis, 3-3.5%
Puffed coarse rice powder, 5-6% xylitols, 35-40% step 2 gained leaching liquors, abundant homogeneous, are dried to powder, remix and add 0.3-
0.35% step 4 gains, dispense and dry shading preservation.
It is an advantage of the invention that：
A kind of processing method of green tea Chinese-wolfberry nutritive pyrus nivalis powder of the present invention, by the way that matrimony vine is pre-processed through sodium carbonate liquor, contracting
Short drying time, reduce active ingredient and be lost in, improve rate of drying；And by subsection temperature-changing drying, strengthen color and luster and quality, carry
High polysaccharide retention rate.Although traditional fixing technology substantially disclosure satisfy that tea green-keeping process requirements, to operator's technology
It is required that it is higher, often tealeaves red stalk red autumnal leaves, yellow vexed phenomenon is occurred because of misoperation in production, fixation time length, fixing be present
The drawback such as uneven.Microwave far-infrared combination fixing gained green tea coffee alkali, soluble sugar, the content of amino acid and aromatic oil are equal
Higher than other fixing modes, fresh taste is mellow, not bitter, aroma of pure；There is fixing using microwave far infrared fixing mode
Time is short, fixing temperture of leaves is low, reduces tea leaf quality composition and decomposition is oxidized under conditions of long-time, high temperature, can larger journey
Degree ground retains tea leaf quality component content, reduces destruction of the fixing operation to tea leaf quality composition；Combine microwave de-enzyming and remote
The advantages of infrared fixing, overcome the simple weak point for using microwave de-enzyming.And green tea polyphenols is obtained by extraction, so as to increase
The feature and palatability of strong nutrient powder.By adding the coarse cereals such as the ripe powder of black sesame skin powder, Semen Coicis, puffed coarse rice powder, battalion is enriched
Support, strengthen function.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of green tea Chinese-wolfberry nutritive pyrus nivalis powder, it is characterised in that it is made up of following step：
1）, fresh daye tea spread, it is naturally wilting 6 hours, then the throwing leaf amount with 1kg/min, prior to 10kW microwave de-enzymings 100
Second, then finished 90 seconds through 6kW far infrareds, it is 3% to be dried in 60 DEG C to moisture, and kept dry is standby；
2）, by step 1 gains add 30 times amount distilled water, regulation PH be 6.5, in 60 DEG C extract 20 minutes, extract 2 times, close
And leaching liquor；
3）, choose it is uniform in size, the Walfberry fruit particle of mature and plump, go the removal of impurity and petiole, cleaned up with clear water, then use
0.5mol/L sodium carbonate liquor pretreatment, leaches subsection temperature-changing drying, and it is 40% to dry humidity, and matrimony vine thickness is 10 millimeters,
Dried 6 hours prior to 40 DEG C, it is dried 6 hours inferior to 50 DEG C, is dried 6 hours in 65 DEG C again, crushing is kept in dark place；
4）, by step 3 gains with 1：10(g：ML) solid-liquid ratio adds the ethanol solution that volume fraction is 50%, in 48 DEG C of constant temperature
Concussion extraction 40 minutes, centrifuges to obtain supernatant, after reclaiming ethanol, spin concentration, is dried to powder；
5）, by pyrus nivalis freeze-dried powder add 5% ultra micro black sesame skin powder, 13% Chinese yam medicinal powder, the ripe powder of 7% Semen Coicis, 3% puffed coarse rice powder,
6% xylitol, 35% step 2 gained leaching liquor, abundant homogeneous, are dried to powder, remix and add 0.35% step 4 gains, packing
Shading is dried to preserve.
Claims (6)
1. a kind of processing method of green tea Chinese-wolfberry nutritive pyrus nivalis powder, it is characterised in that it is made up of following step：
1）, fresh daye tea spread, naturally wilting 5-6 hours, then the throwing leaf amount with 0.5-1kg/min is micro- prior to 10-12kW
Ripple finishes the 90-120 seconds, then is finished the 90-120 seconds through 5-6kW far infrareds, and it is 3-5% to be dried in 60-70 DEG C to moisture, is dried
Save backup；
2）, by step 1 gains addition 30-35 times measure distilled water, regulation PH is 6-6.5, in 55-60 DEG C extraction 15-20 minutes,
Extraction 2-3 times, merge leaching liquor；
3）, choose it is uniform in size, the Walfberry fruit particle of mature and plump, go the removal of impurity and petiole, cleaned up with clear water, then use 0.5-
Being leached after 1mol/L sodium carbonate liquor pretreatment, matrimony vine thickness is 10-12 millimeters, in 40-45% humidity subsection temperature-changing dryings,
Crushing is kept in dark place；
4）, by step 3 gains with 1：10-12(g：ML solid-liquid ratio) adds ethanol solution, is extracted, centrifuges to obtain supernatant
Liquid, after reclaiming ethanol, spin concentration, it is dried to powder；
5）, pyrus nivalis freeze-dried powder added into 5-6% ultra micro black sesame skins powder, 10-13% Chinese yams medicinal powder, the ripe powder of 6-7% Semen Coicis, 3-3.5%
Puffed coarse rice powder, 5-6% xylitols, 35-40% step 2 gained leaching liquors, abundant homogeneous, are dried to powder, remix and add 0.3-
0.35% step 4 gains, dispense and dry shading preservation.
A kind of 2. processing method of green tea Chinese-wolfberry nutritive pyrus nivalis powder according to claim 1, it is characterised in that step 1 microwave
Fixing process is：In the 10-12kW microwave de-enzyming 90-120 seconds.
3. the processing method of a kind of green tea Chinese-wolfberry nutritive pyrus nivalis powder according to claim 1, it is characterised in that step 1 is far red
Outer fixing process is：Finished the 90-120 seconds through 5-6kW far infrareds.
4. the processing method of a kind of green tea Chinese-wolfberry nutritive pyrus nivalis powder according to claim 1, it is characterised in that step 3 is segmented
Alternating temperature drying process is：Prior to 40-42 DEG C dry 6-6.5 hour, it is inferior to 50-52 DEG C of dry 5.5-6 hour, again in 60-
65 DEG C of dry 5.5-6 hours.
A kind of 5. processing method of green tea Chinese-wolfberry nutritive pyrus nivalis powder according to claim 1, it is characterised in that step 4 ethanol
The volume fraction of solution is 50-55%.
6. the processing method of a kind of green tea Chinese-wolfberry nutritive pyrus nivalis powder according to claim 1, it is characterised in that step 4 extracts
Process is：40-45 minutes are extracted in 48-50 DEG C of isothermal vibration.
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2017
- 2017-11-14 CN CN201711119470.XA patent/CN107822018A/en active Pending
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|---|---|---|---|---|
| CN103652076A (en) * | 2013-11-14 | 2014-03-26 | 安徽天思食品有限公司 | Snow pear green tea beverage and preparation method thereof |
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| Title |
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| 吴中华等: "枸杞分段式变温热风干燥特性及干燥品质", 《农业工程学报》 * |
| 朱德文等: "微波远红外耦合杀青工艺对绿茶品质的影响 ", 《农业工程学报》 * |
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