CN108497117A

CN108497117A - A kind of production method of fig tea

Info

Publication number: CN108497117A
Application number: CN201810251970.7A
Authority: CN
Inventors: 林振凯
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-03-26
Filing date: 2018-03-26
Publication date: 2018-09-07

Abstract

The invention discloses a kind of production method of fig tea, fig tea vessel includes cutting out the lid of class ellipse, round or triangle etc. on fig skin and drawing the container being made except the fig skin portion after fig fruit internal body portion or whole pulp from opening；Take out the opening that the contour line formed on fig skin after lid is class ellipse, round or triangle etc.；Air hole is set on the vessel and lid, after fig fruit internal body portion or whole pulp berries being taken out by the opening refill tealeaves, after fig tea container fills tealeaves, utilize the elasticity of fig skin, in the opening by lid card, so that lid is located on tealeaves and can be rotated in vessel, fig is finally baked to dry, packaging together with tealeaves.

Description

A kind of production method of fig tea

Technical field

The present invention relates to a kind of production methods of fig tea.

Background technology

Fig is machaka or arbor, belongs to berry trees, alias:Wen Xianguo, diverseleaf fig fruit, close fruit, born son, mamoncillo Deng fig tree is up to 12 meters, there is milk.Uighur fig is referred to as " live in peace you ", is meant " the sugared steamed stuffed bun tied on tree ".Nothing Flowers and fruits are a kind of rare fruit, and fig edible rate is high, and up to 97%, dry fruit and preserved fruit contain fresh fruit edible portion up to 100% Acid amount is low, and without hard big seed, therefore especially suitable old man and children are edible, and fig contains abundant amino acid, fresh fruit 1.0%, Dry fruit 5.3%；Have now been found that 18 kinds.Not only higher exploitation value is shown due to the necessary 8 kinds of amino acid of human body all has Value, and especially with asparatate（1.9% dry weight）Content highest to anti-leukocythemia and regains one's strength, and dispelling fatigue has good work With.Therefore, foreign countries are using a kind of fig drink as " click coffee substitute ".Pulled figs content of material is very high, fresh fruit 14- 20%, dry fruit is up to 70% or more, wherein can be directly absorbed by the body the glucose content utilized and account for 34.3%（Dry weight）, fructose accounts for 31.2%（Dry weight）And sucrose only accounts for 7.82%（Dry weight）, so calorie is relatively low, it is referred to as low-calorie diet in Japan.Domestic Medicine Research has shown that, is a kind of slimming health food;Fig contains polysaccharide, accounts for 6.49%（Dry weight）, predominantly arabinose and gala Sugar has certain effect, fig to contain multivitamin anti-aging, especially contains more carrotene, and fresh fruit is 30mg/100g, dry fruit 70mg/100g, occupy peach, grape, plum, pears, citrus, it is more than sweet tea persimmon.Fig contains largely to people Body is beneficial inorganic elemental composition, and without containing inorganic elements such as easily carcinogenic Co, Cd, Pb, to enhancing body health and anticancer Ability has good action.Contain abundant enzyme in the fruit of fig, branch, leaf, it is most with protein decomposition enzyme, it is followed by fatty Enzyme, amylase, super oxygen qi enzyme（SOD）Deng making fruit after meal with its fruit, contribute to the good result of digestion.In recent years, SOD enzymes are extracted using fig, important breakthrough is also achieved in terms of the cosmetics for developing high quality, fig is made to have a sudden rise in social status. Fig is rich in food fiber, and a variety of chemical substances can be adsorbed after pectin and hemicellulose water swelling therein, are made in enteron aisle Various harmful substances are discharged by absorption, purify enteron aisle, promote the breeding in enteron aisle beneficial to mushroom, can play and blood glucose is inhibited to rise, Normal cholesterol content is maintained, the effect of carcinogen is excluded.Fig also have malic acid, oxalic acid, fumaric acid, succinic acid, The acids such as malonic acid, pyrrolidine carboxylic acid, shikimic acid, quininic acid, glyceric acid.Flavonoids, rutin sophorin ketose, aldose, resin etc..With And benzaldehyde, furocoumarin lactone, Psoralen, bergapten etc. have suppression cancer the ingredient of certain effect.Traditional Chinese medicine Think that fig is sweet in flavor cool in nature, can clearing lung-heat, moisturize, beneficial stomach, lower breast.Fig is pollution-free green food, is known as " 21 century The patron saint of human health ".

China is the native place of tea, is the source area of tea, and in China, tea is known as " national drink ".Tea has long in China History is contribution of the Chinese people to world's cooking culture, tea and cocoa, coffee and the three big alcohol-free drinks for claiming the world today Material is first of three big beverage of the world.Tealeaves used in tea is usually to be process with the leaf of tea tree.Traditional tea kinds are very It is more, including oolong tea, green tea, black tea, white tea, jasmine tea, black tea etc..

If fig can be combined with tea, can get both fig and tea the advantages of, provide a kind of new tea-drinking for people Product;But since fig water content is relatively high, thus storage, transport it is all relatively difficult, at present it is not disclosed by tealeaves and no flower Fruit combines obtained fig tea and related process, cannot meet the multiple demand of consumers in general.For this purpose, of the invention It is above-mentioned in the market without flower to make up if people, which is studying always to be combined fig with tea for a long time, makes a kind of fig tea drink The missing of fruit tea drink kind enriches the kind of tea-drinking in market.

Invention content

The object of the present invention is to provide a kind of fig tea drink and preparation method thereof, the purpose of invention is by following skill Art scheme is realized：The fig tea production method, includes the following steps：

1）Shape rounding, full grains, disease-free pityriasis simplex, the fresh fig that has no mechanical damage is selected to clean up, it is spare；

2）, one end of fig fruit body is cut out to the lid of the shapes such as class ellipse, round or triangle, detachable cover is then in nothing The contour line formed on flowers and fruits skin is the opening of the shapes such as class ellipse, round or triangle, and fig is divided into lid and nothing Flowers and fruits main body two parts；, the pulp of cap portion is removed to the lid become with the opening cooperation；It then will by the opening It as accommodating chamber is vessel that fig body interior point or the removing of whole pulp berries, which keep it internal,；By cap portion Pulp remove become and it is described opening cooperation lid；One end open operating procedure by fig fruit body is：In fig It is cut at regional center where the base of a fruit of the upper ends Guo Ti, lid shape class ellipse, round or triangle；

3) fig skin after-treatment:By the base of a fruit's removal of step 2) treated fig skin container top part, water is used in combination Container top is cleaned, to remove remaining pulp berry；

4) air hole is opened up:It is uniformly arranged air hole on vessel and lid；It is arranged on fig vessel and lid Air hole operating procedure is：It is uniformly arranged air hole on fig vessel and lid, the air hole of setting is not easy excessive；

5) tea is filled:Tealeaves is filled uniformly in vessel, after fig tea container fills tealeaves, utilizes fig skin Elasticity lid is sticked into opening；After fig tea container fills tealeaves, in the opening by lid card, lid is made to be located at tea It can rotate on leaf and in vessel；

6）Finished tea or semi-finished product tealeaves are filled in and is drawn in the fig fruit body except part or all of pulp berry, by tealeaves The real fruit capsule of plug, then the fig skin lid just cut off is covered, fig fruit is restored to the original state, finished tea or semi-finished product tea are made Leaf absorbs the juice of fig；Filled fig tea semi-finished product are neatly placed in the environment of aeration-drying free from extraneous odour and are put It sets on support container 1-6 hours;The finished tea or semi-finished product tealeaves be oolong tea or green tea or black tea or white tea, Or jasmine tea or black tea etc.；The tealeaves is granular tea, strip tealeaves or curly tealeaves；

7）The fig for being plugged with tealeaves in step 6 is realized and shines drying processed under field conditions (factors)；

Or carry out machine baking, heat drying with machines such as baking, drying and dehydrating machines:Machine bake, heat drying, several times into Row：Preceding machine several times bakes, the temperature of heat drying is controlled at 50-180 DEG C, after several times machine bake, heat drying temperature control System is at 90-200 DEG C；When baking, dehydrating, fig is taken out every 1-3 hours according to the different selections of above-mentioned temperature control, When fruit temperature is cooled to room temperature, then puts it into baking, drying and dehydrating machine and continue to bake, dehydration and drying；Ensure fig The water content of fruit body and tealeaves is down to 7% or less；Fig tea, which is neatly placed on the support container of aeration-drying, to be dried Roasting, dry, dehydration;

8）The fig tea to complete is packed, fig tea can be vacuum-packed.

The fig tea of the present invention is to use the food such as natural fig and tealeaves for raw material, in no any additive In the case of, it is process by special technique, fig mutually absorbs essence with tea, and unique flavor, mouthfeel is excellent, fusion The fruity of fig and the mellowness of tea, and have both the health-care efficacy of fig and tea.The present invention produces collection fig and tea The tea-drinking that leaf is integrated, its manufacture craft of the tea-drinking is novel, simply.Fig tea is conveniently brewed and is drunk, and provides a kind of new nothing Flowers and fruits tea-drinking enriches the kind of tea-drinking in market.The fig tea made by the above method can direct and tea when drinking Leaf brews drink together.The fig tea of the present invention is to be combined tealeaves with fig, by repeatedly baking, drying and dehydrating, is made The mouthfeel of tealeaves can not only be retained by obtaining fig tea, but also to be rich in fig mouthfeel in tealeaves, and tealeaves becomes more tasty and more refreshing Glycol；And fig juice infiltrates into tealeaves so that tealeaves is rich in fig nutrition, can clearing lung-heat, moisturize, beneficial stomach.

The fig tea that production method of the present invention is made have the advantage that for：The present invention proposes a kind of fig tea Manufacture craft, manufacture craft is simple, of low cost, and processing step is novel, can be produced using a small amount of equipment；And pass through The tealeaves that the technique makes can not only retain the mouthfeel of tealeaves, but also to be rich in fig mouthfeel in tealeaves, and tealeaves becomes more Add tasty and refreshing glycol；And fig juice infiltrates into tealeaves so that tealeaves be rich in fig nutrition, can clearing lung-heat, moisturize, benefit Stomach.The long-term drinking fig tea can improve the immunity of the human body, to diabetes, hyperlipidemia remarkable result again, to anti-leukocythemia and It regains one's strength, dispelling fatigue has good effect.Fig tea includes multiple beneficial health composition, entrance unique flavor, often Multivitamin, minerals can not only be supplemented by drinking, and meet the natural law of body metabolism.The fig tea not only has life Tianjin quenches the thirst, is clearing heat and detoxicating, cool to reduce pathogenic fire, skin maintenance and other effects, but also with sending down abnormally ascending of refreshing oneself, clear away heart-fire improving eyesight the effect of, often It drinks several glasss of meetings and makes one to feel from head to foot easily, hale and hearty.

Specific implementation mode

The invention will be further described below.

The production method of the fig tea of the present invention, includes the following steps：

2）, one end of fig fruit body is cut out to the lid of the shapes such as class ellipse or round or triangle, detachable cover then exists The contour line formed on fig skin is the opening of class ellipse, round or triangle etc., fig is divided into lid and without flower Fruit main body two parts；, the pulp of cap portion is removed to the lid become with the opening cooperation；Then by the opening by nothing It as accommodating chamber is vessel that flowers and fruits body interior point or the removing of whole pulp berries, which keep it internal,；By cap portion Pulp removes the lid become with the opening cooperation；

One end open operating procedure by fig fruit body is：It is cut at the regional center where the base of a fruit of the upper ends fig Guo Ti It opens, lid class ellipse, circle or triangular shaped；

4) air hole is opened up:It is uniformly arranged air hole on vessel and lid；Improve steam expulsion efficiency in fig； Air hole operating procedure is arranged on fig vessel and lid is：It is uniformly arranged on fig vessel and lid Stomata, the air hole of setting are not easy excessive；

5) tea is filled:Tealeaves is filled uniformly in vessel, after fig tea container fills tealeaves, utilizes fig skin Elasticity lid is sticked into opening, so that lid is located on tealeaves.

After fig tea container fills tealeaves, using the elasticity of fig skin, in the opening by lid card, lid is made to be located at tea It can rotate on leaf and in vessel, prevent tealeaves from leaking out；

6）Finished tea or semi-finished product tealeaves are filled in the fig of the removal part or all of pulp berry of fig, by tea Ye Sai reality fruit capsules, then the fig skin lid just cut off is covered, fig fruit is restored to the original state, by filled fig tea Semi-finished product are placed on support container 1-6 hours in the environment of being neatly placed on aeration-drying free from extraneous odour, make finished tea or half Finished tea absorbs the juice of fig；

The finished tea or semi-finished product tealeaves are oolong tea or green tea or black tea or white tea or jasmine tea or black tea etc.；

The tealeaves is granular tea, strip tealeaves or curly tealeaves；

Or with machines drying and dehydratings such as baking, drying and dehydrating machines；The heat dryings such as machine baking, are performed in multiple times, each machine The heat dryings such as baking terminate, and the fig that will be plugged with tealeaves cools down, then carries out the heat dryings such as next machine baking；It is preceding several times Machine bake etc. heat dryings temperature control at 50-180 DEG C, after several times machine bake etc. heat dryings temperature control in 90- 200℃；When baking, dehydrating, fig is taken out every 1-3 hours according to the different selections of above-mentioned temperature control, fruit body temperature When degree is cooled to room temperature, then puts it into baking, drying and dehydrating machine and continue to bake, dehydration and drying；So that drying is more abundant, Ensure that the water content of fig fruit body and tealeaves is down to 7% hereinafter, being conducive to preserve；

Fig fruit body relatively moves in order to prevent, fig tea is neatly placed on the support container of aeration-drying and is dried Roasting, dry, dehydration；

8）In order to facilitate the sale of this fig tea, the fig tea to complete is packed, it, can to prevent tealeaves from spilling Fig tea is vacuum-packed etc..

Embodiment one

The production method of fig tea of the present invention its include the following steps：

2）, one end of fig fruit body is cut out to the lid of class ellipse, detachable cover, the then profile formed on fig skin Line is the opening of class ellipse, and fig is divided into lid and fig main body two parts；The pulp of cap portion is cleared into For the lid with the opening cooperation；Then fig body interior point or the removing of whole pulp berries are made by the opening Its inside is vessel as accommodating chamber；The pulp of cap portion is removed to the lid become with the opening cooperation；

By the one end open of fig fruit body；Operating procedure is：It is cut at the regional center where the base of a fruit of the upper ends fig Guo Ti It opens, lid class ellipse, circle or triangular shaped；

3) fig skin after-treatment:By the base of a fruit's removal of step 2 treated fig skin container top part, water pair is used in combination Container top is cleaned, to remove remaining pulp berry；

5) tea is filled:Tealeaves is filled uniformly in vessel, after fig tea container fills tealeaves, utilizes fig skin Elasticity lid is sticked into opening, so that lid is located on tealeaves.The weight ratio of fig skin and tealeaves is 5 in filling:5； After fig tea container fills tealeaves, using the elasticity of fig skin, in the opening by lid card, lid is made to be located on tealeaves simultaneously It can be rotated in vessel, prevent tealeaves from leaking out；

6）Finished tea or semi-finished product tealeaves are filled in the fig of the removal part or all of pulp berry of fig, by tea Ye Sai reality fruit capsules, then the fig skin lid just cut off is covered, fig fruit is restored to the original state, by filled fig tea Semi-finished product are placed on support container 5 hours in the environment of being neatly placed on aeration-drying free from extraneous odour, make finished tea or half at Leaf of sampling tea absorbs the juice of fig；

7）To machines drying and dehydratings such as the fig baking, the drying and dehydrating machines that are plugged with tealeaves in step 6；Machine baking etc. adds The heat dryings such as heated drying is performed in multiple times, and each machine bakes terminate, and the fig for being plugged with tealeaves is cooled down, then carries out down The heat dryings such as secondary machine baking；

The temperature that preceding machine several times such as bakes at the heat dryings is controlled at 80 DEG C, after several times machine the control of heat dryings temperature such as bake At 120 DEG C；

When baking, dehydrating, fig is taken out every 3 hours according to the different selections of above-mentioned temperature control, fruit temperature is cold When but to room temperature, then puts it into baking, drying and dehydrating machine and continue to bake, dehydration and drying；So that drying is more abundant, ensure The water content of fig fruit body and tealeaves is down to 7%；

Fig tea is neatly placed on the support container of aeration-drying and is baked, dry, be dehydrated.

8）The fig tea to complete is packed, fig tea can be vacuum-packed etc..

Embodiment two

1, select that maturity is moderate, meat is thick, disease-free pityriasis simplex, the fresh fig that has no mechanical damage clean up, naturally dry It is spare.

2, one end of fig fruit body is cut out into circular lid, detachable cover, the then profile formed on fig skin Line is circular opening；It draws and removes fig fruit internal body portion pulp berry；And air hole is set on vessel and lid, it carries Steam expulsion efficiency in high fig；Realize natural evenly drying.

3, finished tea or semi-finished product tealeaves are filled in the fig of removal fig part pulp berry, it is small places 3 When, so that finished tea or semi-finished product tealeaves is absorbed the juice of fig.The weight ratio of fig skin and tealeaves is 2 in filling:8.

4, fig fruit body relatively moves in order to prevent, fig tea is neatly placed on the support container of aeration-drying It is dry or with machines drying and dehydratings such as baking, drying and dehydrating machines that system is shone under field conditions (factors)；The heating such as the preceding baking of machine several times are dry Dry temperature is controlled at 100 DEG C, after several times machine the control of heat dryings temperature such as bake at 150 DEG C；

When baking, dehydrating, fig is taken out every 1.5 hours according to the different selections of above-mentioned temperature control, fruit temperature When being cooled to room temperature, then puts it into baking, drying and dehydrating machine and continue to bake, dehydration and drying；So that drying is more abundant, protect The water content of card fig fruit body and tealeaves is down to 6.8%

5. pair fig tea to complete is vacuum-packed.

Embodiment three

2, one end of fig fruit body is cut out to the lid of triangle, detachable cover then forms triangle on fig skin Opening；It draws and removes fig fruit internal body portion pulp berry, and air hole is set on vessel and lid, improve no flower Steam expulsion efficiency in fruit；Realize natural evenly drying.

3, finished tea or semi-finished product tealeaves are filled in the fig of removal fig part pulp berry, place 3h, Finished tea or semi-finished product tealeaves is set to absorb the juice of fig；The weight ratio of fig skin and tealeaves is 3 in filling:7.

4, fig fruit body relatively moves in order to prevent, fig tea is neatly placed on the support container of aeration-drying It is controlled at 90 DEG C with the temperature of the machines drying and dehydratings such as baking, drying and dehydrating machine, the heat dryings such as the preceding baking of machine several times, it is rear several The heat dryings temperature controls such as secondary machine baking are at 130 DEG C；

When baking, dehydrating, fig is taken out every 2 hours according to the different selections of above-mentioned temperature control, fruit temperature is cold When but to room temperature, then puts it into baking, drying and dehydrating machine and continue to bake, dehydration and drying；So that drying is more abundant, ensure The water content of fig fruit body and tealeaves is down to 6.5%；

5. pair fig tea to complete is vacuum-packed.

Example IV

2, one end of fig fruit body is cut out to the lid of the shapes such as class ellipse, round or triangle, detachable cover is then The contour line formed on fig skin is the opening of the shapes such as class ellipse, round or triangle；It draws except in fig fruit body Part pulp berry；And air hole is set on vessel and lid,.

3, finished tea or semi-finished product tealeaves are filled in the fig of removal fig part pulp berry, it is small places 4 When, so that finished tea or semi-finished product tealeaves is absorbed the juice of fig.The weight ratio of fig skin and tealeaves is 4 in filling:6.

4, by step 3 treated be plugged with tealeaves fig be neatly placed on the support container of aeration-drying realize exist Drying processed is shone under natural conditions, until the water content of fig fruit body and tealeaves is 6.9%.

5. pair fig tea to complete is vacuum-packed.

Claims

1. a kind of production method of fig tea, it is characterised in that:The fig tea production method, includes the following steps：

8）The fig tea to complete is packed, fig tea can be vacuum-packed.