CN108244580A - 一种红茶瓜子的加工方法 - Google Patents
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Abstract
本发明公开了一种红茶瓜子的加工方法，涉及瓜子加工技术领域，包括以下步骤：将红茶加水煮制，过滤，得红茶滤渣和第一预制料；将大米、橘皮和白术倒入热锅中，小火不断翻炒至焦色，然后加水、乌梅、肉桂、八角，煮制，过滤，向滤液中加入食盐、红糖，搅拌溶解，得第二预制料；将白瓜子微波预热，然后加入β‑环糊精和第一预制料，浸泡，煮制，过滤，冷却，得第三预制料；将第三预制料加入到第二预制料中，煮制，过滤，得第四预制料；将第四预制料烘干至含水量为30‑35％，然后与红茶滤渣和木瓜汁混合，炒至含水量为5‑7％，即得。本发明制备的红茶瓜子营养丰富，瓜子仁酥脆，香气层次丰富，茶香味浓郁，色泽好，且不添加有人工添加剂，健康安全。
Description
技术领域
本发明涉及瓜子加工技术领域，尤其涉及一种红茶瓜子的加工方法。
背景技术
瓜子是我国最具传统特色、历史最悠久的休闲食品。白瓜子富含蛋白质、脂肪、维生素等成分，还含有多种氨基酸，其中7种是人体代谢所必须的，还含有维生素C、B、E等，有助于延缓衰老；含有丰富的锌和磷，促进钙的吸，强身健体；还富含泛酸，以及不饱和脂肪酸和膳食纤维，胡萝卜素等，能够起到降压、降脂、软化血管、促进肠胃运动等多种功效。中医学认为，白瓜子性味甘平，具有清热化痰、补气健脾、抗癌防衰及预防心血管疾病的作用，同时还可以有效的消灭体内寄生虫的作用，是常见的食疗保健佳品。
红茶为全发酵茶，加工过程中，茶鲜叶中的主要化学成分茶多酚在酶的作用下进行了—系列的酶促化学变化，茶多酚被氧化、聚合形成分子量巨大的茶黄素类和茶红素类。鲜叶经过加工形成红茶后，茶多酚中的主要成分各类儿茶素减少80％以上，形成的茶黄素类和茶红素类成为红茶中最为主要的化学成分。红茶有降脂降压、降血糖、抗氧化、抑制动脉硬化，增强毛细血管功能、抗癌变等功能，还有较强的杀菌、消炎作用。
随着人们生活水平的提高，人们对食物品质的要求也越来越高，一些瓜子新品种不断被开发。目前市场面上的绿茶、红茶瓜子口感不佳，人工香料味浓厚，且违法添加工业滑石粉，使劣质瓜子色泽明亮，且还添加添加香兰素、糖精钠等多种食品添加剂，生产出来的红茶瓜子、绿茶瓜子浸泡20秒就会褪色，品质较差。
发明内容
基于背景技术存在的技术问题，本发明提出了一种红茶瓜子的加工方法，该红茶瓜子香气层次丰富，茶香味浓郁，色泽好，且不添加有人工添加剂，健康安全。
本发明提出的一种红茶瓜子的加工方法，包括以下步骤：
S1.将红茶加水煮制15-25min，过滤，得红茶滤渣和第一预制料；
S2.将5-8份大米、1-3份橘皮和7-11份白术倒入热锅中，小火不断翻炒至焦色，然后加300-400份水，再加入1-3份乌梅、6-10份肉桂、5-8份八角，煮制1-2h，过滤，向滤液中加入30-40份食盐、4-7份红糖，搅拌溶解，得第二预制料；
S3.选择10份籽粒饱满的白瓜子，微波预热，然后加入0.1-0.3份β-环糊精和40-60份第一预制料，浸泡5-8h，然后煮制40-60min，过滤，冷却，得第三预制料；
S4.将10份第三预制料加入到40-60份第二预制料中，煮制40-60min，过滤，得第四预制料；
S5.将20份第四预制料烘干至含水量为30-35％，然后与4-7份红茶滤渣和0.1-0.3份木瓜汁混合，炒至含水量为5-7％，即得。
优选地，所述S1中，将红茶加入6-10倍的水，煮制15-25min。
优选地，所述S3中，微波预热60-120s，微波功率为300-500W。
优选地，所述S5中，烘干温度为65-75℃。
有益效果：本发明将白瓜子进行微波预热处理，提高白瓜子内部温度，激发活性成分，呼吸作用得以加强，进而能够缩短后续浸泡时间，改善浸泡效果；将白瓜子加入到含有β-环糊精的红茶浸提液中，经浸泡再煮制，白瓜子能够很好的吸收红茶中的有效成分，提高其茶香味，且有良好的保色护色效果；将大米、橘皮、白术小火炒制，有利于其香味的散发，将其与乌梅、肉桂、八角共同煮制，所得料液香气浓郁独特，经煮制被白瓜子所吸收，使加工的白瓜子的香气具有很好的层次感；将白瓜子烘干至一定含水量，再与红茶滤渣及木瓜汁混合炒制，提升其茶香味，且避免长时间炒制导致营养物质的损失；本发明制备的红茶瓜子营养丰富，瓜子仁酥脆，香气层次丰富，茶香味浓郁，色泽好，且不添加有人工添加剂，健康安全。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种红茶瓜子的加工方法，包括以下步骤：
S1.将红茶加水煮制15min，过滤，得红茶滤渣和第一预制料；
S2.将5份大米、1份橘皮和7份白术倒入热锅中，小火不断翻炒至焦色，然后加300份水，再加入1份乌梅、6份肉桂、5份八角，煮制1h，过滤，向滤液中加入30份食盐、4份红糖，搅拌溶解，得第二预制料；
S3.选择10份籽粒饱满的白瓜子，微波预热，然后加入0.1份β-环糊精和40份第一预制料，浸泡5h，然后煮制40min，过滤，冷却，得第三预制料；
S4.将10份第三预制料加入到40份第二预制料中，煮制40min，过滤，得第四预制料；
S5.将20份第四预制料烘干至含水量为30％，然后与4份红茶滤渣和0.1份木瓜汁混合，炒至含水量为5％，即得。
实施例2
本发明提出的一种红茶瓜子的加工方法，包括以下步骤：
S1.将红茶加入7倍的水，煮制15min，过滤，得红茶滤渣和第一预制料；
S2.将6份大米、1.5份橘皮和7.5份白术倒入热锅中，小火不断翻炒至焦色，然后加340份水，再加入1.5份乌梅、7份肉桂、6份八角，煮制1h，过滤，向滤液中加入33份食盐、5份红糖，搅拌溶解，得第二预制料；
S3.选择10份籽粒饱满的白瓜子，微波预热80s，微波功率为350W，然后加入0.15份β-环糊精和45份第一预制料，浸泡6h，然后煮制45min，过滤，冷却，得第三预制料；
S4.将10份第三预制料加入到44份第二预制料中，煮制50min，过滤，得第四预制料；
S5.将20份第四预制料在70℃下烘干至含水量为32％，然后与5份红茶滤渣和0.2份木瓜汁混合，炒至含水量为6％，即得。
实施例3
本发明提出的一种红茶瓜子的加工方法，包括以下步骤：
S1.将红茶加入8倍的水，煮制20min，过滤，得红茶滤渣和第一预制料；
S2.将7份大米、2份橘皮和9份白术倒入热锅中，小火不断翻炒至焦色，然后加360份水，再加入1.5份乌梅、8份肉桂、5份八角，煮制1.5h，过滤，向滤液中加入36份食盐、6份红糖，搅拌溶解，得第二预制料；
S3.选择10份籽粒饱满的白瓜子，微波预热100s，微波功率为400W，然后加入0.2份β-环糊精和50份第一预制料，浸泡6.5h，然后煮制50min，过滤，冷却，得第三预制料；
S4.将10份第三预制料加入到48份第二预制料中，煮制50min，过滤，得第四预制料；
S5.将20份第四预制料在70℃下烘干至含水量为33％，然后与6份红茶滤渣和0.3份木瓜汁混合，炒至含水量为6％，即得。
实施例4
本发明提出的一种红茶瓜子的加工方法，包括以下步骤：
S1.将红茶加入9倍的水，煮制20min，过滤，得红茶滤渣和第一预制料；
S2.将7份大米、2份橘皮和10份白术倒入热锅中，小火不断翻炒至焦色，然后加380份水，再加入2份乌梅、9份肉桂、7份八角，煮制1.5h，过滤，向滤液中加入38份食盐、6.5份红糖，搅拌溶解，得第二预制料；
S3.选择10份籽粒饱满的白瓜子，微波预热110s，微波功率为450W，然后加入0.25份β-环糊精和55份第一预制料，浸泡7h，然后煮制55min，过滤，冷却，得第三预制料；
S4.将10份第三预制料加入到55份第二预制料中，煮制55min，过滤，得第四预制料；
S5.将20份第四预制料在75℃下烘干至含水量为35％，然后与6份红茶滤渣和0.2份木瓜汁混合，炒至含水量为7％，即得。
实施例5
本发明提出的一种红茶瓜子的加工方法，包括以下步骤：
S1.将红茶加入10倍的水，煮制25min，过滤，得红茶滤渣和第一预制料；
S2.将8份大米、3份橘皮和11份白术倒入热锅中，小火不断翻炒至焦色，然后加400份水，再加入3份乌梅、10份肉桂、8份八角，煮制2h，过滤，向滤液中加入40份食盐、7份红糖，搅拌溶解，得第二预制料；
S3.选择10份籽粒饱满的白瓜子，微波预热120s，微波功率为500W，然后加入0.3份β-环糊精和60份第一预制料，浸泡8h，然后煮制60min，过滤，冷却，得第三预制料；
S4.将10份第三预制料加入到60份第二预制料中，煮制60min，过滤，得第四预制料；
S5.将20份第四预制料在75℃下烘干至含水量为35％，然后与7份红茶滤渣和0.3份木瓜汁混合，炒至含水量为7％，即得。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (4)
1.一种红茶瓜子的加工方法，其特征在于，包括以下步骤：
S1.将红茶加水煮制15-25min，过滤，得红茶滤渣和第一预制料；
S2.将5-8份大米、1-3份橘皮和7-11份白术倒入热锅中，小火不断翻炒至焦色，然后加300-400份水，再加入1-3份乌梅、6-10份肉桂、5-8份八角，煮制1-2h，过滤，向滤液中加入30-40份食盐、4-7份红糖，搅拌溶解，得第二预制料；
S3.选择10份籽粒饱满的白瓜子，微波预热，然后加入0.1-0.3份β-环糊精和40-60份第一预制料，浸泡5-8h，然后煮制40-60min，过滤，冷却，得第三预制料；
S4.将10份第三预制料加入到40-60份第二预制料中，煮制40-60min，过滤，得第四预制料；
S5.将20份第四预制料烘干至含水量为30-35％，然后与4-7份红茶滤渣和0.1-0.3份木瓜汁混合，炒至含水量为5-7％，即得。
2.根据权利要求1所述的红茶瓜子的加工方法，其特征在于，所述S1中，将红茶加入6-10倍的水，煮制15-25min。
3.根据权利要求1所述的红茶瓜子的加工方法，其特征在于，所述S3中，微波预热60-120s，微波功率为300-500W。
4.根据权利要求1所述的红茶瓜子的加工方法，其特征在于，所述S5中，烘干温度为65-75℃。
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