CN108618075A - A kind of high-quality green tea tea flavour watermelon seeds and preparation method thereof - Google Patents
A kind of high-quality green tea tea flavour watermelon seeds and preparation method thereof Download PDFInfo
- Publication number
- CN108618075A CN108618075A CN201810435171.5A CN201810435171A CN108618075A CN 108618075 A CN108618075 A CN 108618075A CN 201810435171 A CN201810435171 A CN 201810435171A CN 108618075 A CN108618075 A CN 108618075A
- Authority
- CN
- China
- Prior art keywords
- watermelon seeds
- tea
- parts
- quality green
- green tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 66
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 60
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 34
- 235000019634 flavors Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000241235 Citrullus lanatus Species 0.000 title abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000013616 tea Nutrition 0.000 claims abstract description 25
- 235000013305 food Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 17
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 13
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 13
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 13
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 13
- 150000002596 lactones Chemical class 0.000 claims abstract description 13
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000004376 Sucralose Substances 0.000 claims abstract description 12
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229940085605 saccharin sodium Drugs 0.000 claims abstract description 12
- 239000001509 sodium citrate Substances 0.000 claims abstract description 12
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 235000019408 sucralose Nutrition 0.000 claims abstract description 12
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 12
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims abstract description 12
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims abstract description 12
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 9
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 9
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 9
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000219109 Citrullus Species 0.000 claims description 63
- 235000009569 green tea Nutrition 0.000 claims description 14
- 241000723353 Chrysanthemum Species 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 244000062793 Sorghum vulgare Species 0.000 claims description 10
- 235000019713 millet Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 9
- 238000013019 agitation Methods 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000011083 sodium citrates Nutrition 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 2
- 239000011734 sodium Substances 0.000 claims 2
- 229910052708 sodium Inorganic materials 0.000 claims 2
- 235000000346 sugar Nutrition 0.000 claims 2
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000015424 sodium Nutrition 0.000 claims 1
- 241000353135 Psenopsis anomala Species 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 241000219112 Cucumis Species 0.000 description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- XRCRJFOGPCJKPF-UHFFFAOYSA-N 2-butylbenzene-1,4-diol Chemical compound CCCCC1=CC(O)=CC=C1O XRCRJFOGPCJKPF-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000287127 Passeridae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- 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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- 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
Abstract
The present invention relates to food processing technology field, specifically a kind of high-quality green tea tea flavour watermelon seeds and preparation method thereof.It is prepared by the raw material of following parts by weight：0.01~0.05 part of 50~100 parts of watermelon seeds, 1~5 part of white granulated sugar, 1~3 part of edible salt, 0.5~1 part of tippy tea, 1~5 part of peppermint, 1~3 part of chrysanthemum, 2~5 parts of Radix Glycyrrhizae, 2~5 parts of spice, 0.01~0.05 part of honey element, 0.01~0.05 part of acesulfame potassium, 0.01~0.05 part of saccharin sodium, 0.01~0.05 part of Sucralose, 0.01~0.02 part of citric acid, 0.01~0.04 part of sodium citrate, tert-butylhydroquinone 0.01~0.02,0.01~0.03 part of lactone and food flavor.The invention also discloses a kind of preparation methods of high-quality green tea tea flavour watermelon seeds.The present invention has the advantages of preparation process is unique, and the melon seeds produced have the fragrance of tippy tea, and more foods will not get angry.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of high-quality green tea tea flavour watermelon seeds and preparation method thereof.
Background technology
All even high-quality green tea also known as " white hair point ", " fine, soft fur point ", " fish hook tea ", " sparrow tongue tea ", are one of three famous teas of Guizhou, in
One of state's well-known tea.Originate in Guizhou Duyun City.All even south positioned at Guizhou Province are Bouyei-Miao Autonomous Prefecture of Qiannan states
Mansion.The all even main place of production of high-quality green tea rises and falls in Tuan Shan, whistle foot, one band of large trough, mountain valley, and height above sea level km, valley streams, forest is verdant and luxuriant,
Cloud and mist shrouds, and the winter, the summer, delightful in all seasons, average temperature of the whole year was 16 DEG C, and mean annual precipitation is in more than 1400 millis without heat without severe cold
Rice.Soil layer is deep, and loosing soil moistening, soil property is acid or subacidity, includes a large amount of irony and phosphate, it is special from
So, condition is not only suitable the growth of tea tree, and forms the individual style of all even high-quality green tea.
Watermelon seeds is the seed of cucurbitaceous plant watermelon, can be edible or medicinal.In general, our daily watermelons eaten
In seed can also make watermelon seeds, but head is too small, therefore the watermelon seeds produced on the market is usually from special watermelon product
Kind, for example, Lanzhou a kind of watermelon.
A kind of watermelon, also referred to as seed melon, produced melon seeds, the white heart of black surround, full grains, piece shape is larger, and there is " Lanzhou on native land border in the market
The title of black melon seed " or " the big plate melon seeds in Lanzhou ".Autumn, after seed melon maturation, melon fist was broken, and food meat takes son, is eluted with water,
It dries, you can be put on sale.
In the prior art, the taste of watermelon seeds is comparatively also more single, and there is presently no one kind having tea perfume taste
Watermelon seeds, cannot meet the growing taste demand of people.
Invention content
Aiming at the deficiencies in the prior art, the present invention is intended to provide a kind of watermelon seeds with gross tea tea taste and its
Preparation method.
In order to solve the above technical problems, a kind of high-quality green tea tea flavour watermelon seeds of the present invention, is prepared by the raw material of following parts by weight
It forms：50~100 parts of watermelon seeds, 1~5 part of white granulated sugar, 1~3 part of edible salt, 0.5~1 part of tippy tea, 1~5 part of peppermint, chrysanthemum
1~3 part, 2~5 parts of Radix Glycyrrhizae, 2~5 parts of spice, 0.01~0.05 part of honey element, 0.01~0.05 part of acesulfame potassium, saccharin sodium
0.01~0.05 part, it is 0.01~0.05 part of Sucralose, 0.01~0.02 part of citric acid, 0.01~0.04 part of sodium citrate, special
0.01~0.05 part of butylhydroquinone 0.01~0.02,0.01~0.03 part of lactone and food flavor.
Preferably, it is prepared by the raw material of following parts by weight：80 parts of watermelon seeds, 3 parts of white granulated sugar, 2 parts of edible salt, high-quality green tea
0.8 part of tea, 3 parts of peppermint, 2 parts of chrysanthemum, 4 parts of Radix Glycyrrhizae, 4 parts of spice, 0.03 part of honey element, 0.03 part of acesulfame potassium, saccharin sodium
0.03 part, 0.03 part of Sucralose, 0.03 part of citric acid, 0.02 part of sodium citrate, tert-butylhydroquinone 0.015, lactone
0.02 part and 0.03 part of food flavor.
A kind of preparation method of high-quality green tea tea flavour watermelon seeds, includes the following steps：
1) tippy tea for taking above-mentioned amount part, is added in pre-prepd pot, and clear water is added, is cooked, and high-quality green tea is made
Millet paste；
2) high-quality green tea millet paste obtained is filtered, is added to the watermelon seeds of above-mentioned amount part after removal filter residue filtered
It in solution, is cooked, until watermelon seeds is tasty；
3) by the white granulated sugar, edible salt, tippy tea, peppermint, chrysanthemum, Radix Glycyrrhizae, spice, honey element, An Sai of above-mentioned amount part
Honey, saccharin sodium, Sucralose, citric acid, sodium citrate, tert-butylhydroquinone, lactone are added in pot, are heated and are stirred,
Obtain tasty watermelon seeds；
4) it after taking out tasty watermelon seeds, is cleaned using light salt brine, pulls out and drain away the water after the completion of cleaning, use baking
Dry machine is dried, and food flavor is added, stirs evenly；
5) watermelon seeds after stirring evenly is taken to carry out weighing and bagging into bag.
Preferably, at 20~40 minutes, brew temperatures were controlled 90~100 the time control cooked in the step 1)
℃。
Preferably, in the step 2), at 40~70 minutes, brew temperatures were controlled 80~90 the time control of cooking
℃。
Preferably, the temperature heated in the step 3 is controlled at 70~90 DEG C, is stirred as mechanical agitation.
Preferably, the temperature dried in the step 4) is controlled at 90~110 DEG C.
Preferably, it in the step 5), is packaged as being packed using vacuum packing machine.
Compared with prior art, the present invention has the following advantages：1, tippy tea is added so that its watermelon seeds is departing from taste
Single disadvantage, meanwhile, the nutritional ingredient of watermelon seeds is increased, will not be got angry more foods.2, unique preparation process, makes
It is simple to obtain its processing method, more conducively promotes.3, it is vacuum-packed, convenient for storage.
Specific implementation mode
Embodiment 1
A kind of high-quality green tea tea flavour watermelon seeds, is prepared by the raw material of following parts by weight：80 parts of watermelon seeds, 3 parts of white granulated sugar, food
With 2 parts of salt, 0.8 part of tippy tea, 3 parts of peppermint, 2 parts of chrysanthemum, 4 parts of Radix Glycyrrhizae, 4 parts of spice, 0.03 part of honey element, acesulfame potassium 0.03
Part, 0.03 part of saccharin sodium, 0.03 part of Sucralose, 0.03 part of citric acid, 0.02 part of sodium citrate, tert-butylhydroquinone
0.015,0.03 part of 0.02 part of lactone and food flavor.
A kind of preparation method of high-quality green tea tea flavour watermelon seeds, includes the following steps：
1) tippy tea for taking above-mentioned amount part, is added in pre-prepd pot, be added clear water, cooked, cooking when
Between control at 20~40 minutes, brew temperatures are controlled at 90~100 DEG C, and high-quality green tea millet paste is made；
2) high-quality green tea millet paste obtained is filtered, is added to the watermelon seeds of above-mentioned amount part after removal filter residue filtered
It in solution, is cooked, the time control of cooking was at 40~70 minutes, and brew temperatures are controlled at 80~90 DEG C, until watermelon seeds
It is tasty；
3) by the white granulated sugar, edible salt, tippy tea, peppermint, chrysanthemum, Radix Glycyrrhizae, spice, honey element, An Sai of above-mentioned amount part
Honey, saccharin sodium, Sucralose, citric acid, sodium citrate, tert-butylhydroquinone, lactone are added in pot, are heated and are stirred,
The temperature of heating is controlled at 70~90 DEG C, is stirred as mechanical agitation, is obtained tasty watermelon seeds；
4) it after taking out tasty watermelon seeds, is cleaned using light salt brine, pulls out and drain away the water after the completion of cleaning, use baking
Dry machine is dried, and the temperature of drying is controlled at 90~110 DEG C, and food flavor is added, stirs evenly；
5) it takes the watermelon seeds after stirring evenly to carry out weighing to carry out being packaged into bag using vacuum packing machine.
Embodiment 2
A kind of high-quality green tea tea flavour watermelon seeds, is prepared by the raw material of following parts by weight：50 parts of watermelon seeds, 1 part of white granulated sugar, food
With 1 part of salt, 0.5 part of tippy tea, 1 part of peppermint, 1 part of chrysanthemum, 2 parts of Radix Glycyrrhizae, 2 parts of spice, 0.01 part of honey element, acesulfame potassium 0.01
Part, 0.01 part of saccharin sodium, 0.01 part of Sucralose, 0.01 part of citric acid, 0.01 part of sodium citrate, tert-butylhydroquinone
0.01,0.01 part of 0.01 part of lactone and food flavor.
A kind of preparation method of high-quality green tea tea flavour watermelon seeds, includes the following steps：
1) tippy tea for taking above-mentioned amount part, is added in pre-prepd pot, be added clear water, cooked, cooking when
Between control at 20~40 minutes, brew temperatures are controlled at 90~100 DEG C, and high-quality green tea millet paste is made；
2) high-quality green tea millet paste obtained is filtered, is added to the watermelon seeds of above-mentioned amount part after removal filter residue filtered
It in solution, is cooked, the time control of cooking was at 40~70 minutes, and brew temperatures are controlled at 80~90 DEG C, until watermelon seeds
It is tasty；
3) by the white granulated sugar, edible salt, tippy tea, peppermint, chrysanthemum, Radix Glycyrrhizae, spice, honey element, An Sai of above-mentioned amount part
Honey, saccharin sodium, Sucralose, citric acid, sodium citrate, tert-butylhydroquinone, lactone are added in pot, are heated and are stirred,
The temperature of heating is controlled at 70~90 DEG C, is stirred as mechanical agitation, is obtained tasty watermelon seeds；
4) it after taking out tasty watermelon seeds, is cleaned using light salt brine, pulls out and drain away the water after the completion of cleaning, use baking
Dry machine is dried, and the temperature of drying is controlled at 90~110 DEG C, and food flavor is added, stirs evenly；
5) it takes the watermelon seeds after stirring evenly to carry out weighing to carry out being packaged into bag using vacuum packing machine.
Embodiment 3
A kind of high-quality green tea tea flavour watermelon seeds, is prepared by the raw material of following parts by weight：100 parts of watermelon seeds, 5 parts of white granulated sugar,
3 parts of edible salt, 1 part of tippy tea, 5 parts of peppermint, 3 parts of chrysanthemum, 5 parts of Radix Glycyrrhizae, 5 parts of spice, 0.05 part of honey element, acesulfame potassium 0.05
Part, 0.05 part of saccharin sodium, 0.05 part of Sucralose, 0.02 part of citric acid, 0.04 part of sodium citrate, tert-butylhydroquinone
0.02,0.05 part of 0.03 part of lactone and food flavor.
A kind of preparation method of high-quality green tea tea flavour watermelon seeds, includes the following steps：
1) tippy tea for taking above-mentioned amount part, is added in pre-prepd pot, be added clear water, cooked, cooking when
Between control at 20~40 minutes, brew temperatures are controlled at 90~100 DEG C, and high-quality green tea millet paste is made；
2) high-quality green tea millet paste obtained is filtered, is added to the watermelon seeds of above-mentioned amount part after removal filter residue filtered
It in solution, is cooked, the time control of cooking was at 40~70 minutes, and brew temperatures are controlled at 80~90 DEG C, until watermelon seeds
It is tasty；
3) by the white granulated sugar, edible salt, tippy tea, peppermint, chrysanthemum, Radix Glycyrrhizae, spice, honey element, An Sai of above-mentioned amount part
Honey, saccharin sodium, Sucralose, citric acid, sodium citrate, tert-butylhydroquinone, lactone are added in pot, are heated and are stirred,
The temperature of heating is controlled at 70~90 DEG C, is stirred as mechanical agitation, is obtained tasty watermelon seeds；
4) it after taking out tasty watermelon seeds, is cleaned using light salt brine, pulls out and drain away the water after the completion of cleaning, use baking
Dry machine is dried, and the temperature of drying is controlled at 90~110 DEG C, and food flavor is added, stirs evenly；
5) it takes the watermelon seeds after stirring evenly to carry out weighing to carry out being packaged into bag using vacuum packing machine.
Claims (8)
1. a kind of high-quality green tea tea flavour watermelon seeds, which is characterized in that be prepared by the raw material of following parts by weight：Watermelon seeds 50~100
Part, 1~5 part of white granulated sugar, 1~3 part of edible salt, 0.5~1 part of tippy tea, 1~5 part of peppermint, 1~3 part of chrysanthemum, 2~5 parts of Radix Glycyrrhizae,
2~5 parts of spice, 0.01~0.05 part of honey element, 0.01~0.05 part of acesulfame potassium, 0.01~0.05 part of saccharin sodium, trichlorine sugarcane
0.01~0.05 part of sugar, 0.01~0.02 part of citric acid, 0.01~0.04 part of sodium citrate, tert-butylhydroquinone 0.01~
0.02,0.01~0.05 part of 0.01~0.03 part of lactone and food flavor.
2. a kind of high-quality green tea tea flavour watermelon seeds according to claim 1, which is characterized in that prepared by the raw material of following parts by weight
It forms：80 parts of watermelon seeds, 3 parts of white granulated sugar, 2 parts of edible salt, 0.8 part of tippy tea, 3 parts of peppermint, 2 parts of chrysanthemum, 4 parts of Radix Glycyrrhizae, perfume are pungent
4 parts of material, 0.03 part of honey element, 0.03 part of acesulfame potassium, 0.03 part of saccharin sodium, 0.03 part of Sucralose, 0.03 part of citric acid, lemon
0.03 part of 0.02 part of sour sodium, tert-butylhydroquinone 0.015,0.02 part of lactone and food flavor.
3. a kind of preparation method of high-quality green tea tea flavour watermelon seeds according to claim 1 or 2, which is characterized in that including following
Step：
1) tippy tea for taking above-mentioned amount part, is added in pre-prepd pot, and clear water is added, is cooked, and high-quality green tea millet paste is made；
2) high-quality green tea millet paste obtained is filtered, the watermelon seeds of above-mentioned amount part is added to filtered solution after removal filter residue
In, it is cooked, until watermelon seeds is tasty；
3) by the white granulated sugar, edible salt, tippy tea, peppermint, chrysanthemum, Radix Glycyrrhizae, spice, honey element, acesulfame potassium, sugar of above-mentioned amount part
Smart sodium, Sucralose, citric acid, sodium citrate, tert-butylhydroquinone, lactone are added in pot, are heated and are stirred, and are obtained tasty
Watermelon seeds；
4) it after taking out tasty watermelon seeds, is cleaned using light salt brine, pulls out and drain away the water after the completion of cleaning, use dryer
It is dried, food flavor is added, stirs evenly；
5) watermelon seeds after stirring evenly is taken to carry out weighing and bagging into bag.
4. a kind of preparation method of high-quality green tea tea flavour watermelon seeds according to claim 3, it is characterised in that：In the step 1)
At 20~40 minutes, brew temperatures were controlled at 90~100 DEG C the time control of cooking.
5. a kind of preparation method of high-quality green tea tea flavour watermelon seeds according to claim 3, it is characterised in that：The step 2)
In, at 40~70 minutes, brew temperatures were controlled at 80~90 DEG C the time control of cooking.
6. a kind of preparation method of high-quality green tea tea flavour watermelon seeds according to claim 3, it is characterised in that：In the step 3
The temperature of heating is controlled at 70~90 DEG C, is stirred as mechanical agitation.
7. a kind of preparation method of high-quality green tea tea flavour watermelon seeds according to claim 3, it is characterised in that：In the step 4)
The temperature of drying is controlled at 90~110 DEG C.
8. a kind of preparation method of high-quality green tea tea flavour watermelon seeds according to claim 3, it is characterised in that：The step 5)
In, it is packaged as being packed using vacuum packing machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810435171.5A CN108618075A (en) | 2018-05-09 | 2018-05-09 | A kind of high-quality green tea tea flavour watermelon seeds and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810435171.5A CN108618075A (en) | 2018-05-09 | 2018-05-09 | A kind of high-quality green tea tea flavour watermelon seeds and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108618075A true CN108618075A (en) | 2018-10-09 |
Family
ID=63696046
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810435171.5A Pending CN108618075A (en) | 2018-05-09 | 2018-05-09 | A kind of high-quality green tea tea flavour watermelon seeds and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108618075A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462100A (en) * | 2013-08-12 | 2013-12-25 | 杨如义 | Hot spicy green-tea-flavored nutritional watermelon seed and preparation method thereof |
| CN104886669A (en) * | 2015-05-29 | 2015-09-09 | 蚌埠市徽味炒货厂 | A production method of watermelon seeds for lowering internal heat and relieving summer-heat |
| CN106490570A (en) * | 2016-10-26 | 2017-03-15 | 山丹县精海农副产品加工有限责任公司 | A kind of manufacture method of tea melon seed |
| CN107048304A (en) * | 2017-03-27 | 2017-08-18 | 蚌埠市白根柱清真炒货厂 | A kind of hypotensive preserved plum watermelon seeds and preparation method thereof |
-
2018
- 2018-05-09 CN CN201810435171.5A patent/CN108618075A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462100A (en) * | 2013-08-12 | 2013-12-25 | 杨如义 | Hot spicy green-tea-flavored nutritional watermelon seed and preparation method thereof |
| CN104886669A (en) * | 2015-05-29 | 2015-09-09 | 蚌埠市徽味炒货厂 | A production method of watermelon seeds for lowering internal heat and relieving summer-heat |
| CN106490570A (en) * | 2016-10-26 | 2017-03-15 | 山丹县精海农副产品加工有限责任公司 | A kind of manufacture method of tea melon seed |
| CN107048304A (en) * | 2017-03-27 | 2017-08-18 | 蚌埠市白根柱清真炒货厂 | A kind of hypotensive preserved plum watermelon seeds and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103689541B (en) | A kind of spiced hot beef sauce and preparation method thereof | |
| CN103875878B (en) | A kind of ginger bud ginger sugar and preparation method thereof | |
| CN102640949B (en) | Plateau pecan processing method | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN105166296B (en) | A kind of instant bamboo shoot piece and preparation method thereof | |
| CN102987413A (en) | Production process of wild boar dried meat | |
| CN104305290A (en) | Rib-flavored nutritious roast duck and preparation method thereof | |
| CN102450353A (en) | Health care teabag and production method thereof | |
| CN104544360A (en) | Grassland wild mushroom soup and production method thereof | |
| CN105580718A (en) | Method for increasing yield of mung bean sprouts through okra pod extracting solution | |
| KR20160107707A (en) | A process for the preparation of boogag and the boogag prepared therefrom | |
| KR101753966B1 (en) | Moringa pepper paste and preparation method thereof | |
| CN104194919A (en) | Asparagus seed oil and preparation method thereof | |
| CN106262578A (en) | A kind of method preparing bone soup seasoning powder | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN109874982A (en) | A kind of mung bean cake that mouthfeel is comfortable | |
| CN104783132A (en) | Delicious and fresh health sauce and preparation method thereof | |
| CN108618075A (en) | A kind of high-quality green tea tea flavour watermelon seeds and preparation method thereof | |
| CN106107731A (en) | A kind of preparation method of day odor type Radix Raphani | |
| CN104013034A (en) | Method for processing tasty and refreshing sunflower seeds | |
| CN103371243A (en) | Sweet potato compound stem tip tea bag | |
| CN106417528A (en) | Jasmine flower cakes and production method thereof | |
| CN105851828A (en) | Purple rice flour with tea flavor | |
| CN105995925B (en) | Pericarpium zanthoxyli schinifolii bud-leaf compound spicy pickles and the method for preparation | |
| CN103404819A (en) | Nutritive delicious Sichuan style pickle and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181009 |
|
| WD01 | Invention patent application deemed withdrawn after publication |