CN107969523A - A kind of preparation method of egg fruit tea - Google Patents

Abstract

The invention belongs to the technical field of tea products, in particular to a method for preparing egg fruit tea. After the egg fruit is cross-cut, the pulp and fruit juice are taken out, mixed evenly with dry tea, and then filled into the egg fruit shell, which is then sewn up. Inhale the fragrance, dry, pack and prepare the egg fruit tea. The present invention combines the tea and the egg fruit organically, so that the nutrients of the egg fruit can effectively penetrate into the tea leaves, and the nutritional content of the finished tea is improved; especially by adding Dry tea and fruit pulp are mixed according to the ratio of (1~5): 1, and then filled into egg fruit for aroma absorption treatment, so that the tea leaves can fully absorb the aroma from the inside to the outside, and then make the tea soup of the finished tea rich in aroma , distinctive features.

Description

A kind of preparation method of egg fruit tea

technical field

The invention belongs to the technical field of tea products, in particular to a preparation method of egg fruit tea.

Background technique

Passion fruit, also known as passion fruit, egg fruit, also known as passion fruit, egg fruit, passion fruit, is a tropical vine climbing fruit tree; the fruit flavor is strong, and it is one of the most fragrant fruits known in the world. Known as the "King of Juice"; China is mainly distributed in Taiwan, Guangxi, Guangdong, Yunnan, Fujian and other provinces; its fruit contains the fragrance of more than 100 kinds of fruits such as peach, pomegranate, pineapple, mango, banana, etc., and is rich in Amino acids, vitamins A, B ₁ , B ₂ , C, phosphorus, iron, calcium, SOD and dietary fiber and other beneficial ingredients.

At present, with the improvement of people's living standards, traditional black tea, black tea and white tea can no longer meet people's needs. Therefore, drinks made of fruits or melons and tea as raw materials have appeared, which improves the taste of tea. Enrich the types of tea, improve the nutritional value of tea, and promote the development of the tea industry; and there are some patents on using egg fruit for tea making, such as the production of a passion fruit tea bag disclosed in patent No. CN201611107615. The fruit leaves and finished tea leaves are put into the open passion fruit, and agar powder and pullulanase are added, and prepared by baking; in this scheme, the low temperature within 50°C is firstly baked for 36 hours, and then Bake at a temperature of 70-75°C for 1 hour, which will easily cause uneven water loss, damage the texture of the tea, cause the loss or taste of the passion fruit, and then lead to unclear characteristics of the finished tea, and a decline in quality and taste. In the prior art, steaming is used to process the egg fruit first, and then the tea leaves are filled, and the volume of the fruit shell shrinks due to dehydration, resulting in a small filling amount of tea leaves, and dry tea is prone to breakage during filling.

Contents of the invention

In order to solve the above-mentioned technical problems, the present invention provides a preparation method of egg fruit tea.

Specifically, it is achieved through the following technical solutions:

A preparation method of egg fruit tea, comprising the following steps:

(1) Fruit selection: select egg fruit with good maturity, normal color and no pests and diseases, and wash off the impurities on the surface with clean water;

(2) Cross-cutting: carry out cross-cutting on the upper or lower part of the egg fruit, and the diameter of the incision is 1.5-2.5 cm to obtain the upper and lower fruit shells;

(3) Take the pulp: take out the pulp and juice in the upper and lower shells of the egg fruit, mix them evenly to obtain pulp, and set aside;

(4) Steaming tea: steam the dry tea for 5-10 minutes, and control the steam temperature at 90-110°C;

(5) Mixing: Mix the steamed dry tea and pulp according to the weight ratio of (1~5):1:

(6) filler: the mixture obtained in step (5) is filled in the upper and lower shells of step (2), and the surroundings of the shell are compacted;

(7) Suture: suture the upper and lower shells after the filling with thread, and tightly sew the interface to obtain a semi-finished product;

(8) Inhalation: put the semi-finished product in an oven and bake at 38-50°C for 24-36 hours;

(9) Drying: Dry the semi-finished product after inhaling the fragrance at 90-100°C for 3-7 hours, then put it in 60-70°C to dry until it is fully dry, then take it out and let it cool to get egg fruit tea;

(10) Packaging: the egg fruit tea can be vacuum-packed.

The dry tea is at least one of dark tea, black tea and white tea.

The semi-finished product in the step (9) is dried at 90-100° C. for 3-7 hours, taken out and allowed to stand for 1-2 hours to regain moisture, and dried at 60-70° C. until fully dry.

In the step (3), the fruit pulp is pulverized by a juice extractor.

The crushing treatment time is 5-10 minutes.

0.05-0.1% of the weight of the enzyme agent is added to the fruit pulp.

The enzyme agent is prepared from papain and subtilisin in a weight ratio of 1:3.

Beneficial effect

The invention adopts steaming dry tea, so that the dry tea can be softened, the shape ability of the dry tea is enhanced, and the filling process is facilitated, the filling amount is improved, and the dry tea is not easy to break when filling; Treatment, which in turn facilitates the absorption of aroma and nutrients, improves the nutrition and quality of the finished tea.

In the present invention, by adding an appropriate amount of papain and subtilisin into the fruit pulp, the effective substances in the fruit pulp are decomposed into substances that are beneficial to human body absorption under the action of enzymes, and at the same time, the transformation of fruity substances can be promoted, so that The finished tea has a strong fruity aroma.

In the present invention, through the procedures of fruit selection, cross-cutting, pulp extraction, tea steaming, mixing, filling, sewing, aroma absorption, drying and packaging, the egg fruit is cross-cut, the pulp and juice are taken out, and mixed with dry tea evenly, and then filled Put it into the egg fruit shell, and after sewing, carry out fragrance absorption, drying, and packaging to prepare egg fruit tea. The present invention combines tea and egg fruit organically, so that the nutrients of egg fruit can effectively penetrate into the tea, improving the quality of the finished product. The nutritional content of tea; especially by mixing dry tea and fruit pulp according to the ratio of (1-5): 1, and then filling it into egg fruit for aroma absorption treatment, so that the tea leaves can fully absorb the aroma from the inside to the outside , which in turn makes the tea soup of the finished tea rich in aroma and distinctive in characteristics.

Verification of the effect of finished tea:

The test group used the egg fruit tea prepared by the scheme of the present invention, the control group used the passion fruit tea bag prepared by the patent CN201611107615.X, the tea leaves used in the two groups were Meizhan black tea, and the finished teas prepared by the two groups were analyzed for biochemical components. The data results are shown in Table 1:

Table 1

It can be seen from the test results that the content of tea extracts in the test group was 4.13% higher than that of the control group, the soluble solids in the test group were 2.94% higher than that of the control group, the content of free amino acids in the test group was 2.47% higher than that of the control group, and the caffeine in the test group was low. 0.07% higher than the control group, and the flavonoids in the test group were 5.71% higher than the control group; therefore, the solution of the present invention can significantly increase the contents of water extracts, soluble solids, amino acids and flavonoids.

Select 20 persons with experience in sensory evaluation to form an evaluation team, and score the color, aroma, taste and tissue shape of the finished tea prepared by the above two groups, with a total of 100 points, and take the average as the final result. The scoring results of the products are shown in Table 3 below:

The sensory scoring criteria are shown in Table 2:

Table 2 Sensory scoring criteria

Table 3 Sensory score results

group Color(20) Aroma(20) Organization Form(30) Taste(30) total score test group 19 20 28 28 95 control group 18 15 twenty four twenty three 80

From the results of sensory evaluation, it can be seen that the quality of the tea tasted by the test composition is obviously better than that of the control group.

Detailed ways

The technical solution of the present invention is further limited by the specific implementation manner below, but the scope of protection is not limited to the description.

Example 1

A preparation method of egg fruit tea, comprising the following steps:

(1) Fruit selection: select egg fruit with good maturity, normal color and no pests and diseases, and wash off the impurities on the surface with clean water;

(2) Cross-cutting: carry out cross-cutting on the upper or lower part of the egg fruit, and the diameter of the incision is 1.5cm to obtain the upper and lower fruit shells;

(3) Take the pulp: take out the pulp and juice in the upper and lower shells of the egg fruit, mix them evenly to obtain pulp, and set aside;

(4) Steam tea: steam the dry tea for 5 minutes, and control the steam temperature to 90°C;

(5) Mixing: Mix the steamed dry tea and pulp according to the weight ratio of 1:1:

(6) filler: the mixture obtained in step (5) is filled in the upper and lower shells of step (2), and the surroundings of the shell are compacted;

(7) Suture: suture the upper and lower shells after the filling with thread, and tightly sew the interface to obtain a semi-finished product;

(8) Inhalation: put the semi-finished product in an oven and bake at 38°C for 24 hours;

(9) Drying: Dry the semi-finished product after inhaling the fragrance at 90°C for 3 hours, then put it in the oven at 60°C until it is fully dry, then take it out and let it cool to obtain egg fruit tea;

(10) Packaging: the egg fruit tea can be vacuum-packed.

The dry tea is at least one of dark tea, black tea and white tea.

After the semi-finished product in step (9) is dried at 90°C for 3 hours, it is taken out and allowed to stand for 1 hour to regain moisture, and then dried at 60°C until fully dry.

In the step (3), the fruit pulp is pulverized by a juice extractor.

The pulverization treatment time is 5 minutes.

Example 2 adopts the same technical scheme as in Example 1, except that 0.05 to 0.1 enzymes are added to the pulp of the embodiment; the enzymes are prepared by papain and subtilisin in a weight ratio of 1:3 made.

The finished tea prepared by the scheme of Example 1 and Example 2 was analyzed for biochemical components respectively, wherein the water extract content in the finished tea of Example 1 was 57.84%, the soluble solid content was 47.83%, the free amino acid content was 7.86%, and the caffeine content 3.22%, the content of flavonoids is 19.68%; the content of water extract in the finished tea of Example 2 is 62.34%, the content of soluble solids is 48.23%, the content of free amino acids is 9.87%, the content of caffeine is 3.31%, and the content of flavonoids The content is 22.17%. Therefore, by adding an enzyme agent in the fruit pulp, the effective substances in the fruit pulp are fully dissolved, thereby increasing the nutrient content of the finished tea.

Example 3

A preparation method of egg fruit tea, comprising the following steps:

(1) Fruit selection: select egg fruit with good maturity, normal color and no pests and diseases, and wash off the impurities on the surface with clean water;

(2) Cross-cutting: carry out cross-cutting on the upper or lower part of the egg fruit, and the diameter of the incision is 2.5cm to obtain the upper and lower fruit shells;

(3) Take the pulp: take out the pulp and juice in the upper and lower shells of the egg fruit, mix them evenly to obtain pulp, and set aside;

(4) Steam tea: steam the dry tea for 10 minutes, and control the steam temperature to 110°C;

(5) Mixing: Mix the steamed dry tea and pulp according to the weight ratio of 5:1:

(6) filler: the mixture obtained in step (5) is filled in the upper and lower shells of step (2), and the surroundings of the shell are compacted;

(7) Suture: suture the upper and lower shells after the filling with thread, and tightly sew the interface to obtain a semi-finished product;

(8) Inhalation: put the semi-finished product in an oven and bake at 50°C for 36 hours;

(9) Drying: Dry the semi-finished product after inhaling the fragrance at 100°C for 7 hours, then dry it at 70°C until it is fully dry, then take it out and let it cool to obtain egg fruit tea;

(10) Packaging: the egg fruit tea can be vacuum-packed.

The dry tea is at least one of dark tea, black tea and white tea.

After the semi-finished product in step (9) is dried at 100°C for 7 hours, it is taken out and allowed to stand for 2 hours to regain moisture, and then put in and baked at 70°C until fully dry.

In the step (3), the fruit pulp is pulverized by a juice extractor.

The pulverization treatment time is 10 minutes.

Add 0.1 enzyme agent to the pulp.

The enzyme agent is prepared from papain and subtilisin in a weight ratio of 1:3.

The finished tea prepared by the scheme of Example 3 was analyzed for its biochemical components. The content of water extract in the finished tea was 59.47%, the content of soluble solids was 48.26%, the content of free amino acids was 8.68%, the content of caffeine was 3.26%, and the content of flavonoids The content is 21.56%.

It must be pointed out here that the above examples and test examples are limited to further elaboration and understanding of the technical solution of the present invention, and cannot be interpreted as further limiting the technical solution of the present invention. Inventions and creations with sexual characteristics and significant progress still belong to the protection category of the present invention.

Claims (7)

1. a preparation method of egg fruit tea, is characterized in that, comprises the following steps: (1) Fruit selection: select egg fruit with good maturity, normal color and no pests and diseases, and wash off the impurities on the surface with clean water; (2) Cross-cutting: carry out cross-cutting on the upper or lower part of the egg fruit, and the diameter of the incision is 1.5-2.5 cm to obtain the upper and lower fruit shells; (3) Take the pulp: take out the pulp and juice in the upper and lower shells of the egg fruit, mix them evenly to obtain pulp, and set aside; (4) Steaming tea: steam the dry tea for 5-10 minutes, and control the steam temperature at 90-110°C; (5) Mixing: Mix the steamed dry tea and pulp according to the weight ratio of (1~5):1: (6) filler: the mixture obtained in step (5) is filled in the upper and lower shells of step (2), and the surroundings of the shell are compacted; (7) Suture: suture the upper and lower shells after the filling with threads, and tightly sew the interface to obtain a semi-finished product; (8) Inhalation: put the semi-finished product in an oven and bake at 38-50°C for 24-36 hours; (9) Drying: Dry the semi-finished product after inhaling the fragrance at 90-100°C for 3-7 hours, then put it in 60-70°C to dry until it is fully dry, then take it out and let it cool to get egg fruit tea; (10) Packaging: vacuum-pack the egg fruit tea. 2. the preparation method of egg fruit tea as claimed in claim 1 is characterized in that, described dry tea is at least one in dark tea, black tea and white tea. 3. The preparation method of egg fruit tea according to claim 1, characterized in that, after the semi-finished product in the step (9) is dried at 90-100° C. for 3-7 hours, it is taken out and allowed to stand for 1-2 hours to regain moisture, and then placed Bake at 60-70°C until fully dry. 4. the preparation method of egg fruit tea as claimed in claim 1, is characterized in that, described step (3) pulp adopts juice extractor to carry out crushing process. 5. The method for preparing egg fruit tea according to claim 4, characterized in that, the crushing treatment time is 5-10 minutes. 6. The preparation method of egg fruit tea according to claim 1, characterized in that 0.05-0.1% of its weight of enzyme agent is added to the fruit pulp. 7. The method for preparing egg fruit tea according to claim 6, wherein the enzyme agent is prepared from papain and subtilisin in a weight ratio of 1:3.