CN108651660A - The production method of the peppery mixing fruit tea of tea - Google Patents
The production method of the peppery mixing fruit tea of tea Download PDFInfo
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- CN108651660A CN108651660A CN201810433962.4A CN201810433962A CN108651660A CN 108651660 A CN108651660 A CN 108651660A CN 201810433962 A CN201810433962 A CN 201810433962A CN 108651660 A CN108651660 A CN 108651660A
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- tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The present invention provides the production methods of the peppery mixing fruit tea of a plant tea, the peppery mixed type fruit tea of the tea uses fresh tea peppery for raw material, it carries out rubbing the manufacturing procedures such as fried green, micro- freeze-drying is dry, cycle brews, ultrasonic wave extraction, water chestnut processing, reflux extraction, allotment, homogeneous, sterilization, remain the nutritional ingredient contained by raw material, keep the finished product fruit tea processed full of nutrition, delicate mouthfeel, with middle benefit gas, analgesic, qi-regulating, the health-care efficacies such as eliminating dampness improve the peppery nutritive value of tea and economic value, while also providing a new approach for the peppery utilization of tea.
Description
Technical field
The present invention relates to a kind of production methods of fruit tea, more particularly, to the production method of the peppery mixing fruit tea of a plant tea.
Background technology
Tea is peppery：Alias evodia rutaecarpa, Wu's cornel, paint spicy, rice spicy etc..Okra fruit is traditional Chinese medicine tea after brewed airing
Peppery, abbreviation Wu's cornel, is bitter stomachic and analgestic, and make lumbricide.Its property heat is bitterly, there is eliminating cold to stop pain, drop check
The work(vomitted, for treating the diseases such as headache or gastral cavity pain caused by the liver stomach cold of insufficiency type, cloudy turbid superinverse.
Water chestnut is Cyperaceae Eleocharis shallow water perennial root, for vegetable consumption with bulb.Gu claims an ancient name for water chestnut, is commonly called as horseshoe,
Again because it is in mud as a result, so having the title of ground chestnut.Subterranean stem is oblateness, and surface is in dark brown, and meat white is edible.Water chestnut
Shepherd's purse mouthfeel sweet tea is crisp, full of nutrition, contains protein, fat, crude fibre, carrotene, vitamin B, vitamin C, iron, calcium and carbon
Hydrate.Its fiber is spherical, is easy absorption sundries, there is cleaning function of intestinal canal well.In measles, popular meninx
Inflammation is easier to the spring occurred, and water chestnut is good diseases prevention food.Water chestnut is cold food, there is the good effects of clearing heat-fire,
Not only can clearing heat and promoting fluid, but also can supplement the nutrients, most preferably be used for the patient that has a fever.Water chestnut also can inhibit stream containing a kind of antiviral substance
Brain, influenza virus can be used to prevent the propagation of epidemic meningitis and influenza.
Currently, tea is peppery and the existing utilization level of water chestnut is relatively low, product category is few, and it is peppery mixed to be processed into a plant tea
The production method for closing fruit tea, further improves the peppery nutritive value of tea and economic benefit.
Invention content
Relatively low the purpose of the present invention is being directed to the peppery existing level that develops and uses of existing tea, not abundant wait of product category lacks
It falls into, the production method for providing the peppery mixing fruit tea of a plant tea provides a new approach for the peppery utilization of tea, it is peppery to improve tea
Utilization rate and economic benefit.
The technical scheme adopted by the invention to solve the technical problem is that：
The production method of the peppery mixing fruit tea of one plant tea, it is characterised in that：Use fresh tea peppery for raw material, rub fried green,
The manufacturing procedures such as micro- freeze-drying is dry, cycle brews, ultrasonic wave extraction, water chestnut processing, reflux extraction, allotment, homogeneous, sterilization, use
Following procedure of processing：
（1）The peppery pretreatment of tea：The peppery tender leaf of fresh tea, chrysanthemum brain tender leaf and francolin tea, cleaning is picked to chop up, take the tea of 6kg it is peppery,
The chrysanthemum brain of 2kg, the francolin tea of 1kg are uniformly mixed, and raw material is made, and after raw material is manually rubbed, carry out fried green Titian processing,
Temperature is 168 DEG C, time 55s, the heat dissipation of spreading for cooling immediately after fried green；
（2）Micro- freeze-drying is dry：Raw material after fried green is placed in micro- jelly at -22 DEG C of temperature, time 1.5h；Using microwave drying, first
With microwave power 650W, 50s is handled；Microwave power 180W is used again, handles 25s；
（3）It brews：Raw material after drying is placed in filter cloth, is brewed with 12 times of the deionized water cycle of raw material weight, water temperature
32 DEG C, time 3.5h, brewing liquid and raw material slag is made in filtering, spare；
（4）Ultrasonic wave extraction：Raw material slag is sent into ultrasonic extraction kettle, and adds the deionized water of 8 times of raw material slag weight, if
Determine ultrasonic frequency 120kHz, keeps 45 DEG C, extracted 65min of constant temperature, centrifugal filtration that extracting solution and the peppery filter residue of tea is made；
（5）Water chestnut is handled：High-quality fresh water chestnut is chosen, bud eye and crust are removed, is cleaned, Shi Liang Quinces Quince, fragile blueberry fruit is added,
It is beaten, and 0.85% pectase, 0.6% cellulase is added, be uniformly mixed, 30min is digested in the environment of 45 DEG C,
Water chestnut slurry and water chestnut slag is made in filtering；
（6）Reflux extraction：The peppery filter residue of tea and water chestnut slag are uniformly mixed, the pure water of 6 times of its weight is added, in 68 DEG C of thermostatted waters
Reflux extraction 35min is carried out under bath environment, is cooled to room temperature, is filtered to get filtrate and filter residue, then 3 times of its weight is added in filter residue
Pure water carries out reflux extraction 12min under 75 DEG C of environment, is cooled to room temperature, filters, merging filtrate, and in the environment of 56 DEG C
It is concentrated into the 15% of original volume, leaching liquor is made；
（7）Allotment：Take the brewing liquid of 35 parts by weight, the extracting solution of 15 parts by weight, the water chestnut slurry of 25 parts by weight and 10 parts by weight
The lily juice of the sophorae honey and 5 parts by weight of 10 parts by weight is added in leaching liquor, is uniformly mixed, and mixed liquor is made；
（8）Homogeneous：By mixed liquor homogenization, temperature is 52 DEG C, homogenization pressure 30Mpa, then carries out vacuum and low temperature concentration,
Under the conditions of pressure 0.15MPa, temperature 45 C, it is concentrated into relative density 0.8g/cm3Concentrate；
（9）Sterilization：The peppery concentrate of tea is sterilized into 10min at a temperature of 108 DEG C, the peppery mixed type fruit tea of tea is made；
（10）Packaging：Canned under sterile vacuum environment, whether canned qualified, stored under room temperature if examining.
Advantageous effect：The present invention uses fresh tea peppery for raw material, rub that fried green, micro- freeze-drying be dry, cycle brews, surpasses
The manufacturing procedures such as sound wave extraction, water chestnut processing, reflux extraction, allotment, homogeneous, sterilization, remain the nutritional ingredient contained by raw material,
Keep the finished product fruit tea processed full of nutrition, there is delicate mouthfeel middle benefit gas, analgesic, qi-regulating, the health-care efficacies such as eliminating dampness to improve
The peppery nutritive value of tea and economic value, while also a new approach is provided for the peppery utilization of tea.
Specific implementation mode
Embodiment 1：
The production method of the peppery mixing fruit tea of one plant tea, it is characterised in that：Use fresh tea peppery for raw material, rub fried green,
The manufacturing procedures such as micro- freeze-drying is dry, cycle brews, ultrasonic wave extraction, water chestnut processing, reflux extraction, allotment, homogeneous, sterilization, use
Following procedure of processing：
（1）The peppery pretreatment of tea：It picks the peppery tender leaf of fresh tea, tender lotus leaf and paper mulberry bud, cleaning to chop up, takes that the tea of 5kg is peppery, 3kg
Tender lotus leaf, 2kg paper mulberry bud be uniformly mixed, be made raw material, after raw material is manually rubbed, carry out fried green Titian processing, temperature
Degree is 135 DEG C, time 45s, the heat dissipation of spreading for cooling immediately after fried green；
（2）Micro- freeze-drying is dry：Raw material after fried green is placed in micro- jelly at -12 DEG C of temperature, time 2h；Using microwave drying, first use
Microwave power 850W handles 30s；Microwave power 230W is used again, handles 15s；
（3）It brews：Raw material after drying is placed in filter cloth, is brewed with 10 times of the deionized water cycle of raw material weight, water temperature
38 DEG C, time 2.6h, brewing liquid and raw material slag is made in filtering, spare；
（4）Ultrasonic wave extraction：Raw material slag is sent into ultrasonic extraction kettle, and adds the deionized water of 5 times of raw material slag weight, if
Determine ultrasonic frequency 160kHz, keeps 55 DEG C, extracted 35min of constant temperature, centrifugal filtration that extracting solution and the peppery filter residue of tea is made；
（5）Water chestnut is handled：High-quality fresh water chestnut is chosen, bud eye and crust are removed, cleans, suitable ground M.-dodecandrum fruit, honey raisin tree is added,
It is beaten, and 0.66% pectase, 0.32% cellulase is added, be uniformly mixed, digested in the environment of 36 DEG C
Water chestnut slurry and water chestnut slag is made in 55min, filtering；
（6）Reflux extraction：The peppery filter residue of tea and water chestnut slag are uniformly mixed, the pure water of 3 times of its weight is added, in 45 DEG C of thermostatted waters
Reflux extraction 50min is carried out under bath environment, is cooled to room temperature, is filtered to get filtrate and filter residue, then 2 times of its weight is added in filter residue
Pure water carries out reflux extraction 20min under 58 DEG C of environment, is cooled to room temperature, filters, merging filtrate, and in the environment of 62 DEG C
It is concentrated into the 23% of original volume, leaching liquor is made；
（7）Allotment：Take the brewing liquid of 30 parts by weight, the extracting solution of 10 parts by weight, the water chestnut slurry of 30 parts by weight and 15 parts by weight
The Fructus Schisandrae Chinensis extractive solution of the Mel Jujubae and 7 parts by weight of 8 parts by weight is added in leaching liquor, is uniformly mixed, and mixed liquor is made；
（8）Homogeneous：By mixed liquor homogenization, temperature is 42 DEG C, homogenization pressure 36Mpa, then carries out vacuum and low temperature concentration,
Under the conditions of pressure 0.06MPa, temperature 50 C, it is concentrated into relative density 1.25g/cm3Concentrate；
（9）Sterilization：The peppery concentrate of tea is sterilized into 20min at a temperature of 102 DEG C, the peppery mixed type fruit tea of tea is made；
（10）Packaging：Canned under sterile vacuum environment, whether canned qualified, stored under room temperature if examining.
Embodiment 2：
The production method of the peppery mixing fruit tea of one plant tea, it is characterised in that：Use fresh tea peppery for raw material, rub fried green,
The manufacturing procedures such as micro- freeze-drying is dry, cycle brews, ultrasonic wave extraction, water chestnut processing, reflux extraction, allotment, homogeneous, sterilization, use
Following procedure of processing：
（1）The peppery pretreatment of tea：It picks the peppery tender leaf of fresh tea, Hibiscus manihot flower and der Bockdorn tender leaf, cleaning to chop up, takes the tea of 8kg
Peppery, 5kg Hibiscus manihot flower, the der Bockdorn tender leaf of 3kg are uniformly mixed, and raw material is made, and after raw material is manually rubbed, carry out fried green
Titian processing, temperature are 180 DEG C, time 35s, the heat dissipation of spreading for cooling immediately after fried green；
（2）Micro- freeze-drying is dry：Raw material after fried green is placed in micro- jelly at -10 DEG C of temperature, time 3.5h；Using microwave drying, first
With microwave power 720W, 45s is handled；Microwave power 220W is used again, handles 20s；
（3）It brews：Raw material after drying is placed in filter cloth, is brewed with 8 times of the deionized water cycle of raw material weight, water temperature 40
DEG C, brewing liquid and raw material slag is made in time 2h, filtering, spare；
（4）Ultrasonic wave extraction：Raw material slag is sent into ultrasonic extraction kettle, and adds the deionized water of 6 times of raw material slag weight, if
Determine ultrasonic frequency 100kHz, keeps 38 DEG C, extracted 60min of constant temperature, centrifugal filtration that extracting solution and the peppery filter residue of tea is made；
（5）Water chestnut is handled：High-quality fresh water chestnut is chosen, bud eye and crust are removed, is cleaned, the real son of suitable gooseberry, sweet oak is added,
It is beaten, and 0.45% pectase, 0.2% cellulase is added, be uniformly mixed, 40min is digested in the environment of 28 DEG C,
Water chestnut slurry and water chestnut slag is made in filtering；
（6）Reflux extraction：The peppery filter residue of tea and water chestnut slag are uniformly mixed, the pure water of 5 times of its weight is added, in 55 DEG C of thermostatted waters
Reflux extraction 42min is carried out under bath environment, is cooled to room temperature, is filtered to get filtrate and filter residue, then 2 times of its weight is added in filter residue
Pure water carries out reflux extraction 20min under 67 DEG C of environment, is cooled to room temperature, filters, merging filtrate, and in the environment of 80 DEG C
It is concentrated into the 18% of original volume, leaching liquor is made；
（7）Allotment：Take the brewing liquid of 40 parts by weight, the extracting solution of 10 parts by weight, 30 parts by weight water chestnut slurry and 8 parts by weight leaching
The kudzu-vine root powder of the liquorice liquid and 5 parts by weight of 7 parts by weight is added in extract, is uniformly mixed, and mixed liquor is made；
（8）Homogeneous：By mixed liquor homogenization, temperature is 56 DEG C, homogenization pressure 45Mpa, then carries out vacuum and low temperature concentration,
Under the conditions of pressure 0.18MPa, 42 DEG C of temperature, it is concentrated into relative density 0.65g/cm3Concentrate；
（9）Sterilization：The peppery concentrate of tea is sterilized into 15min at a temperature of 112 DEG C, the peppery mixed type fruit tea of tea is made；
（10）Packaging：Canned under sterile vacuum environment, whether canned qualified, stored under room temperature if examining.
Claims (1)
1. the production method of the peppery mixing fruit tea of a plant tea, it is characterised in that：It uses fresh tea peppery for raw material, carries out rubbing stir-fry
Green, micro- freeze-drying is dry, cycle brews, ultrasonic wave extraction, water chestnut processing, reflux extraction, allotment, homogeneous, sterilizes manufacturing procedure, uses
Following procedure of processing：
（1）The peppery pretreatment of tea：The peppery tender leaf of fresh tea, chrysanthemum brain tender leaf and francolin tea, cleaning is picked to chop up, take the tea of 6kg it is peppery,
The chrysanthemum brain of 2kg, the francolin tea of 1kg are uniformly mixed, and raw material is made, and after raw material is manually rubbed, carry out fried green Titian processing,
Temperature is 168 DEG C, time 55s, the heat dissipation of spreading for cooling immediately after fried green；
（2）Micro- freeze-drying is dry：Raw material after fried green is placed in micro- jelly at -22 DEG C of temperature, time 1.5h；Using microwave drying, first
With microwave power 650W, 50s is handled；Microwave power 180W is used again, handles 25s；
（3）It brews：Raw material after drying is placed in filter cloth, is brewed with 12 times of the deionized water cycle of raw material weight, water temperature
32 DEG C, time 3.5h, brewing liquid and raw material slag is made in filtering, spare；
（4）Ultrasonic wave extraction：Raw material slag is sent into ultrasonic extraction kettle, and adds the deionized water of 8 times of raw material slag weight, if
Determine ultrasonic frequency 120kHz, keeps 45 DEG C, extracted 65min of constant temperature, centrifugal filtration that extracting solution and the peppery filter residue of tea is made；
（5）Water chestnut is handled：High-quality fresh water chestnut is chosen, bud eye and crust are removed, is cleaned, Shi Liang Quinces Quince, fragile blueberry fruit is added,
It is beaten, and 0.85% pectase, 0.6% cellulase is added, be uniformly mixed, 30min is digested in the environment of 45 DEG C,
Water chestnut slurry and water chestnut slag is made in filtering；
（6）Reflux extraction：The peppery filter residue of tea and water chestnut slag are uniformly mixed, the pure water of 6 times of its weight is added, in 68 DEG C of thermostatted waters
Reflux extraction 35min is carried out under bath environment, is cooled to room temperature, is filtered to get filtrate and filter residue, then 3 times of its weight is added in filter residue
Pure water carries out reflux extraction 12min under 75 DEG C of environment, is cooled to room temperature, filters, merging filtrate, and in the environment of 56 DEG C
It is concentrated into the 15% of original volume, leaching liquor is made；
（7）Allotment：Take the leaching of the extracting solution of 15 parts by weight of brewing liquid of 35 parts by weight, the water chestnut slurry and 10 parts by weight of 25 parts by weight
The lily juice of the sophorae honey and 5 parts by weight of 10 parts by weight is added in extract, is uniformly mixed, and mixed liquor is made；
（8）Homogeneous：By mixed liquor homogenization, temperature is 52 DEG C, homogenization pressure 30Mpa, then carries out vacuum and low temperature concentration,
Under the conditions of pressure 0.15MPa, temperature 45 C, it is concentrated into relative density 0.8g/cm3Concentrate；
（9）Sterilization：The peppery concentrate of tea is sterilized into 10min at a temperature of 108 DEG C, the peppery mixed type fruit tea of tea is made；
（10）Packaging：It is canned under sterile vacuum environment.
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| CN201810433962.4A CN108651660A (en) | 2018-05-08 | 2018-05-08 | The production method of the peppery mixing fruit tea of tea |
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| CN201810433962.4A CN108651660A (en) | 2018-05-08 | 2018-05-08 | The production method of the peppery mixing fruit tea of tea |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767325A (en) * | 2016-03-20 | 2016-07-20 | 柴华 | Preparation method of hairy holly root mixed fruit tea |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767325A (en) * | 2016-03-20 | 2016-07-20 | 柴华 | Preparation method of hairy holly root mixed fruit tea |
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Application publication date: 20181016 |
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