CN108782893A - The preparation method of pyro acid jujube on behalf of the tea - Google Patents
The preparation method of pyro acid jujube on behalf of the tea Download PDFInfo
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Abstract
A kind of preparation method of the jujube of pyro acid on behalf of the tea is carried out according to following step sequence：A picks wild jujube in the full ripe stage of wild jujube；Edible soda ash is added in normal-temperature water and carries out first time cleaning to the wild jujube of picking by b；The wild jujube for completing cleaning for the first time is placed in impregnate 3-4 minutes in 70-80 DEG C of water purification and carries out killing enzyme by c：D carries out atomizing spray inoculation yeast bacterium to the wild jujube after killing enzymatic treatment, ferments 24 hours in 23-27 DEG C of environment temperature；Wild jujube after fermentation process is placed in drying box by e, carries out gradually being warming up to the drying process that maximum temperature is 55-65 DEG C by room temperature starting, it is 10%-15% to make the moisture content of wild jujube；Wild jujube after drying is rinsed with clear water and completes second of cleaning by f；The wild jujube for completing second of cleaning is placed in oven and carries out the baking that baking temperature is 155-165 DEG C by g, obtains wild jujube surface in dark red, the finished product pyro acid jujube that moisture content is 7%-9%.Present invention process step is simple, is easy to industrialized production.
Description
Technical field
The invention belongs to articles for use processing technique fields on behalf of the tea, and in particular to a kind of preparation method of the jujube of pyro acid on behalf of the tea.
Background technology
Wild jujube, including Wild jujube and the large fruit wild jujube by breeding jujube graft technology selection and breeding.Wild jujube fruit is small,
Its averagely vertical diameter 1.6cm, transverse diameter 1.45cm, meat thickness 2mm-4mm, Mean Fruit Weight 2.17g.The large fruit wild jujube of selection and breeding is averaged
Vertical diameter 2.52cm, transverse diameter 2.33cm, meat thickness 5mm-8mm, Mean Fruit Weight 6.07g.Sour jujube fruit flesh by many doctors, medicine scholar and
Doctor, pharmacy monograph prove there is extraordinary food therapy value, and wild jujube is mild-natured, acid sweet in flavor, often eat sour jujube fruit flesh, Ke Yijian
Spleen appetizing, relieving dyspepsia, nourishing heart, tranquilizing the mind, arrest sweating can be used for neurasthenia, insomnia, dreaminess, the treatment of night sweat.Due to wild acid
Date fruit is small, and pulp is thin, loose, and taste is mostly very sour, and food flavor is bad, and low output, and practical economic value is not high.By good
The large fruit wild jujube of kind jujube graft technology selection and breeding, such as " the crisp wild jujube " of Shandong Province's selection and breeding, fruit type increases, and yield increases substantially,
Mouthfeel is also significantly improved, and practical economic value highlights, and obtains the popularizing planting of increasing area.But fresh dates water content
Height, various enzymes and microbial activity are relatively high, be easy it is putrid and deteriorated, cannot store for a long time, limit its economic value into
One step is promoted.
Invention content
The purpose of the present invention is to provide a kind of preparation methods of the jujube of pyro acid on behalf of the tea, and wild jujube, which is processed into pyro acid jujube, to be made
It is drunk for daily brew of health products, while by suitable preparation method, wild jujube is processed into taste is sweet, and burnt odor is strong, protected
Strong nutritive value is high, convenient articles for use on behalf of the tea is brewed, further to promote the economic value of wild jujube.
The technical scheme is that：A kind of preparation method of the jujube of pyro acid on behalf of the tea, according to following step sequence into
Row：
A, it picks：In the full ripe stage of wild jujube, complete red, the full no disease and pests harm of fruit, undamaged wild jujube is selected to be picked；
B, primary cleaning：5% edible soda ash, the wild jujube stirring of input step a pickings is added by weight in normal-temperature water
Then cleaning -3 minutes 2 minutes is rinsed twice with clear water；
C, enzyme is killed：It will complete the wild jujube that once cleans and be placed in 70 DEG C -80 DEG C of water purification to impregnate -4 minutes 3 minutes, simultaneously
It is adequately stirred, takes out wild jujube and drain away the water, cooled to room temperature obtains killing the wild jujube after enzymatic treatment：
D, it ferments：The wild jujube after enzymatic treatment will be killed to be placed in container, atomizing spray inoculation yeast bacterium, at 23 DEG C -27 DEG C
It ferments 24 hours in environment temperature, obtains the wild jujube after fermentation process；
E, drying：Wild jujube after fermentation process is placed in drying box, drying temperature is originated every 5 minutes by room temperature rises 5
DEG C, highest drying temperature is 55 DEG C -65 DEG C, and the dry moisture content to sour jujube fruit flesh is 10%-15%, cooled to room temperature,
Wild jujube after being dried；
F, secondary cleaning：Wild jujube after drying is rinsed with clear water；
G, it toasts：The wild jujube for completing secondary cleaning is placed in oven and is toasted, baking temperature is 155 DEG C -165 DEG C,
To wild jujube surface in dark red, moisture content to be taken out after 7%-9%, cooled to room temperature is packed, and sealing obtains finished product generation
Tea-drinking pyro acid jujube.
The preparation method of the above-mentioned jujube of pyro acid on behalf of the tea, it is 5 DEG C -25 DEG C that the wild jujube of the step a pickings, which is stored in temperature,
Environment in, avoid temperature is too low wild jujube is caused to freeze, while avoiding the excessively high slurry for causing wild jujube of temperature rotten.Enter in 36 hours
Enzymatic treatment step is killed, to avoid pyro acid jujube quality is influenced.
The preparation method of the above-mentioned jujube of pyro acid on behalf of the tea, the saccharomycete use high activity dried yeast bacterium, high activity dry
Saccharomycete and 25 DEG C of clear water are with weight ratio 1:1000 mixing keep temperature to precipitate slagging-off after 2 hours and obtain yeast liquid, by this
Yeast liquid atomizing spray is to wild jujube surface, and uniform mixing is inoculated with.
The present invention selects complete red, the full no disease and pests harm of fruit, undamaged wild jujube to be adopted in annual wild jujube full ripe stage
It plucks, the characteristic of wild jujube can be played to the maximum extent, too early, pick too late, can all seriously affect the quality and yield of jujube fruit, it is early
It adopts and does not only result in that pulp is thin, dry-matter accumulation is few, nutrient content is low, weak flavor, to can also result in color of the leather shallow, shrivelled, pick too late
Rotten, alcoholic fermentation can be starched, pyro acid jujube quality is seriously affected.
The raw material wild jujube of present invention addition edible soda ash when clean for the first time is on the one hand edible pure as cleaning agent
Alkali is cheap, removes spot and pesticide residue effect is good, and the residual of another party's wheaten food alkali is easy to be removed by clear water, economizes on
Water does not influence the taste and health of pyro acid jujube.
During system is dry, the activity of enzyme cannot be suppressed wild jujube quickly, and many biochemical reactions are still carrying out, and cause nutrition
Component damages, the drying time is longer, bigger for the qualitative effects of wild jujube, the nutritional ingredient of dry jujube, the content of functional materials
It is lower than fresh dates, caused by mainly being influenced by enzyme during system is dry, mainly cellulase, polygalacturonase,
Pectinesterase and generate brown stain polyphenol oxidase, therefore inhibit enzyme activity help to improve dry acid jujube nutrient content,
The content and comprehensive quality of functional materials, 70 DEG C -80 DEG C passivation for being conducive to enzyme consider the heat of 70 DEG C -80 DEG C of selection
Water impregnates -4 minutes 3 minutes and is sufficiently stirred and carries out killing enzyme, easy to operate, and it is good to kill enzyme effect.
As health products on behalf of the tea, increase the protein content in pyro acid jujube, while removing a part of fructose, glucose,
The quality for being conducive to improve pyro acid jujube, reduces its adverse effect that may be brought, such as to diabetes and obese people health
Adverse effect.The present invention carries out wild jujube in the case where not adding external additive, using generally acknowledged healthy inoculating yeast bacterium
Fermentation, resolves into water under aerobic conditions by a part of fructose and glucose using saccharomycete and carbon dioxide discharges, simultaneously
Increase some benefit materials such as protein, vitamin, amino acid and some aromatic substances, to reach the battalion of abundant pyro acid jujube
The purpose supporting, reduce sugar content, further improving taste.
The wild jujube drying steps of the present invention use progressive heating mode, and drying temperature is since wild jujube basal temperature, with every 5
Minute rises 5 DEG C of promotion drying temperatures, and heating is too fast, and carbon dioxide gas and the vapor expansion fermented in wild jujube rapidly, are made
Cracking at wild jujube influences quality, heats up slow, sugar fermentation lasts in wild jujube cause everfermentation, influence product taste；Highest is dried
Dry temperature is set as 55 DEG C -65 DEG C, both can avoid, since drying temperature is too low, causing drying time to spin out, while saccharomycete is still
There is survival, make fermentation lasts, influence product quality, and can avoid, since drying temperature is excessively high, nutriment in wild jujube being made to be grown
Time high temperature influences and decomposes oxidation, losing nutritive value.
The temperature of the wild jujube baking procedure of the present invention is set as 155 DEG C -165 DEG C, both can avoid since baking temperature is too low
So that wild jujube is not easy annesl, the lightly seasoned problem of burnt odor, and can avoid making wild jujube annesl too fast since baking temperature is excessively high, it is not easily-controllable
The problem of system, surface occurs being charred phenomenon, influences product taste.
The moisture content of pyro acid jujube is set as 7%-9% by the present invention, not only can guarantee that pyro acid jujube product can be stored for a long time, but also
Pyro acid jujube product fructus corni hardening, carbonization are can avoid, influence brews effect and taste.
The preparation method of present invention pyro acid jujube on behalf of the tea is easy, some technologies solved on wild jujube taste and nutrition are asked
Topic makes finished product pyro acid jujube have good taste, higher nutritive value and healthcare function on behalf of the tea, prepared by pyro acid jujube
As articles for use on behalf of the tea, brew conveniently, sweet and delicious, burnt odor is strong, has nutritive value and health-care efficacy, to neurasthenia,
Insomnia, high liver fire, having no peace of mind has auxiliary curative effect, is a kind of preferable daily health products on behalf of the tea.
Specific implementation mode
With reference to embodiment, the invention will be further described.
Jujube used by following embodiment is kind number:Shandong S-SV-ZJS-023-2007 names as " crisp acid
The large fruit wild jujube of jujube ", averagely vertical diameter 2.52cm, transverse diameter 2.33cm, meat thickness 5mm-8mm, Mean Fruit Weight 6.07g.
The present invention carries out the wild jujube before fermentation step the measurement of protein content and refractive power sugar, sees after killing enzyme step
Experiment 1.
Experiment 1：
Kjeldahl's method is used to the measurement of protein content in sour jujube fruit flesh, removes 20 grams of the wild jujube of core, 70 DEG C of drying
It pulverizes, is measured as a sample.
Sugared content uses refractive power sugar measurement method, is 1 sample with 10 wild jujubes of uniform size are randomly selected, wild jujube cuts open
It opens, is put into 300ml boiling water and boils 2 minutes, after naturally cooling to 40 DEG C, take liquid to drip to saccharometer and directly observe, pol is calculated as：
LB32T saccharometers.
Kjeldahl's method reagent：Sulfuric acid, potassium sulfate, copper sulphate, 40% sodium hydroxide solution, 2% boric acid solution, mixing refer to
Show agent, natrium carbonicum calcinatum, 0.05mol/L hydrochloric acid standard solutions, water used be deammoniation, carbon dioxide distilled water.Instrument used
Device is：KDY-9830 kjeldahl apparatus, KXL-1010 temperature controls, which disappear, boils stove, AL104 electronic balances, disappears and boil pipe, volumetric flask.
It randomly selects 6 samples to measure, as a result sees statistical form 1.
Statistical form 1
| Sample serial number | 1 | 2 | 3 | 4 | 5 | 6 |
| Protein content % | 2.1 | 2.1 | 2.2 | 2.1 | 2.2 | 2.2 |
| Refractive power sugar % | 3.9 | 4.1 | 4.0 | 3.9 | 4.1 | 4.0 |
Above-mentioned measurement result is referred to as reference point for subsequent experimental 2.
Experiment 2：
The present invention is in wild jujube fermentation step, to fermentation 8 hours, 16 hours, 24 hours, 32 hours, four time points
Protein content and refractive power sugared content measure.Method used, process, reagent, instrument are identical with experiment 1.
In wild jujube fermentation step, with fermentation 8 hours, 16 hours, 24 hours, 32 hours four time points took out at random respectively
It takes 6 samples to measure, as a result sees statistical form 2.
Statistical form 2
| Sample serial number | 1 | 2 | 3 | 4 | 5 | 6 |
| 8 hours protein content % | 2.4 | 2.4 | 2.4 | 2.4 | 2.5 | 2.5 |
| 16 hours protein content % | 2.7 | 2.7 | 2.6 | 2.6 | 2.8 | 2.7 |
| 24 hours protein content % | 3.0 | 3.1 | 3.1 | 3.0 | 3.0 | 3.0 |
| 32 hours protein content % | 3.7 | 3.7 | 3.8 | 3.9 | 3.7 | 3.6 |
| 8 hours refractive power sugar % | 3.5 | 3.3 | 3.3 | 3.4 | 3.4 | 3.3 |
| 16 hours refractive power sugar % | 2.8 | 2.9 | 2.7 | 2.7 | 2.8 | 2.8 |
| 24 hours refractive power sugar % | 2.0 | 2.2 | 2.2 | 2.1 | 2.0 | 2.1 |
| 32 hours refractive power sugar % | 1.0 | 0.9 | 0.8 | 0.9 | 0.9 | 0.9 |
By numerical value in 2 statistical form 2 of above-mentioned experiment, numerical value in 1 statistical form 1 of control experiment, it can be deduced that, in fermentation step,
As time went on, protein content obviously increases in wild jujube, illustrates that saccharomycete quantity obviously increases in fermentation process, while
It infers, the content of amino acid, vitamin and aromatic substance also accordingly increases, and the increase of saccharomycete quantity improves pyro acid jujube
Nutritive value, the increase of saccharomycete quantity is so that fructose in wild jujube, glucose content accordingly declines.
It fermented by 32 hours, protein still increases, and refractive power sugar is reduced to 1.0% or so, while bitter taste occurs, acid
Taste, Pericarpium Ziziphi Spinosae show brown, and food flavor reduces, related with varied bacteria growing and everfermentation, best compared to 24 hours effects of fermentation.
Embodiment 1
A kind of preparation method of the jujube of pyro acid on behalf of the tea, specific preparation process are as follows successively：
A, it picks：Annual September 5 days to September 20th is the full ripe stage of wild jujube to select fruit in the full ripe stage of the wild jujube
Quan Hong, full no disease and pests harm, undamaged wild jujube carry out picked by hand.Picked by hand is prevented with ensureing that pericarp is complete follow-up
It cracks in processing, influences pyro acid jujube complete appearance and the quality of pyro acid jujube.The storage environment temperature of the wild jujube of picking and transport
For environment temperature at 5 DEG C -25 DEG C, the wild jujube of picking will enter in 36 hours kills enzymatic treatment step.
B, primary cleaning：5% edible soda ash is added by weight in normal-temperature water, the wild jujube of input step a pickings is manual
Then stirring and washing 3 minutes is rinsed twice with clear water, pulls wild jujube out and be placed on the water for draining wild jujube surface on stainless steel sieve
Point.
C, enzyme is killed：It will complete the wild jujubes that once clean of step b and be placed in 70 DEG C of water purification to impregnate 4 minutes, and be carried out at the same time hand
Work stirs, and takes out wild jujube and is placed on the moisture for draining wild jujube surface on stainless steel sieve, and cooled to room temperature, obtains killing enzyme
Treated wild jujube.
D, it ferments：The wild jujube after enzymatic treatment will be killed to be placed in rustless steel container, atomizing spray inoculation yeast bacterium, at 23 DEG C
It ferments 24 hours in environment temperature, obtains the wild jujube after fermentation process；Saccharomycete therein uses marketable high activity cerevisin,
By high activity dried yeast bacterium and 25 DEG C of clear water with weight ratio 1:1000 are stirred by hand, keep temperature to be precipitated after 2 hours and remove
Slag obtains yeast liquid, the yeast liquid is uniformly sprayed onto wild jujube surface with power spraye, and coordinate to mix and stir and be connect
Kind, for the yeast liquid of sprinkling to have a thin layer uniform liquid film to be advisable on wild jujube surface, container bottom must not have hydrops, container to add
Lid stirs once, to increase oxygen content between wild jujube, continuing fermentation 24 hours for every 4 hours.
E, drying：Wild jujube after fermentation process is placed in band drier, drying temperature is originated by room temperature on every 5 minutes
5 DEG C are risen, highest drying temperature is 55 DEG C, until the moisture content of sour jujube fruit flesh is 15%, cooled to room temperature, after being dried
Wild jujube.
F, secondary cleaning：Wild jujube after drying is put into the container with sieve bottom, high-pressure spraying clear water flushing is carried out, with
Then the dust that wild jujube is infected in removal fermentation and drying process quickly drains the moisture on wild jujube surface using vibration draining machine.
G, it toasts：The wild jujube for completing secondary cleaning is placed in hot air circulation drying oven and is toasted, baking box pallet is adopted
With 304 stainless (steel) wires, mesh size is 5mm × 5mm, and wild jujube only paves one layer, is heated with 155 DEG C, until wild jujube surface is in dark red
Color, dark red judge with colour atla (CMYK:0,90,80,45) it is approximate color, after the moisture content for being baked to sour jujube fruit flesh is 9%
It takes out, cooled to room temperature, packs, sealing obtains finished product pyro acid jujube on behalf of the tea.
Pyro acid jujube prepared by the above method, surface dark red, quality is uniform, jujube perfume, burnt thick flavor, free from extraneous odour, and toughness is suitable
Degree, optional 10, is put into cup with cover, is brewed with the boiling water of 300ml, and after capping naturally cools to 40 DEG C, soup look is limpid, is
Brownish red, jujube burnt odor, sweet tea are strong, and pure taste is dense.
Embodiment 2
A kind of preparation method of the jujube of pyro acid on behalf of the tea, specific preparation process are as follows successively：
A, it picks：Annual September 5 days to September 20th is the full ripe stage of wild jujube to select fruit in the full ripe stage of the wild jujube
Quan Hong, full no disease and pests harm, undamaged wild jujube carry out picked by hand.The storage environment temperature and transportation environment of the wild jujube of picking
Temperature is at 5 DEG C -25 DEG C.The wild jujube of picking will enter in 36 hours kills enzymatic treatment step.
B, primary cleaning：5% edible soda ash, the wild jujube machinery of input step a pickings is added by weight in normal-temperature water
Then stirring and washing 2 minutes is rinsed twice with clear water, pulls wild jujube out and be placed on the water for draining wild jujube surface on stainless steel sieve
Point.
C, enzyme is killed：It will complete the wild jujubes that once clean of step b and be placed in 75 DEG C of water purification to impregnate 3.5 minutes, be carried out at the same time
Mechanical agitation takes out wild jujube and is placed on the moisture for draining wild jujube surface on stainless steel sieve, and cooled to room temperature, killed
Wild jujube after enzymatic treatment.
D, it ferments：The wild jujube after enzymatic treatment will be killed to be placed in rustless steel container, atomizing spray inoculation yeast bacterium, at 25 DEG C
It ferments 24 hours in environment temperature, obtains the wild jujube after fermentation process；Saccharomycete therein uses marketable high activity cerevisin,
By high activity dried yeast bacterium and 25 DEG C of clear water with weight ratio 1:1000 are stirred by hand, and temperature is kept to precipitate slagging-off after 2 hours,
Yeast liquid is obtained, the yeast liquid wild jujube surface is uniformly sprayed onto with power spraye, and coordinate to mix and stir and be inoculated with, sprayed
The yeast liquid spilt on wild jujube surface to have a thin layer uniform liquid film to be advisable, and container bottom must not have hydrops, container to be capped, often
It stirs within 3.5 hours once, to increase oxygen content between wild jujube, continuing fermentation 24 hours.
E, drying：Wild jujube after fermentation process is placed in band drier, drying temperature is originated by room temperature on every 5 minutes
5 DEG C are risen, highest drying temperature is 60 DEG C, until the moisture content of sour jujube fruit flesh is 13%, cooled to room temperature, after being dried
Wild jujube.
F, secondary cleaning：Wild jujube after drying is put into the container with sieve bottom, high-pressure spraying clear water flushing is carried out, with
Then the dust that wild jujube is infected in removal fermentation and drying process quickly drains the moisture on wild jujube surface using vibration draining machine.
G, it toasts：The wild jujube for completing secondary cleaning is placed in hot air circulation drying oven and is toasted, baking box pallet is adopted
With 304 stainless (steel) wires, mesh size is 5mm × 5mm, and wild jujube only paves one layer, is heated with 160 DEG C, until wild jujube surface is in dark red
Color, dark red judge with colour atla (CMYK:0,90,80,45) it is approximate color, the moisture content of sour jujube fruit flesh takes out after being 8%, from
It is so cooled to room temperature, packs, sealing obtains finished product pyro acid jujube on behalf of the tea.
Pyro acid jujube prepared by the above method, surface dark red, quality is uniform, jujube perfume, burnt thick flavor, free from extraneous odour, and toughness is suitable
Degree, optional 10, is put into cup with cover, is brewed with 300ml boiling water, and after capping naturally cools to 40 DEG C, soup look is limpid, for palm fibre
Red, jujube burnt odor, sweet tea are strong, and pure taste is dense.
Embodiment 3
A kind of preparation method of the jujube of pyro acid on behalf of the tea, specific preparation process are as follows successively：
A, it picks：Annual September 5 days to September 20th is the full ripe stage of wild jujube to select fruit in the full ripe stage of the wild jujube
Quan Hong, full no disease and pests harm, undamaged wild jujube carry out picked by hand.The storage environment temperature and transportation environment of the wild jujube of picking
Temperature is at 5 DEG C -25 DEG C.The wild jujube of picking will enter in 36 hours kills enzymatic treatment step.
B, primary cleaning：5% edible soda ash, the wild jujube machinery of input step a pickings is added by weight in normal-temperature water
Then stirring and washing 2 minutes is rinsed twice with clear water, pulls wild jujube out and be placed on the water for draining wild jujube surface on stainless steel sieve
Point.
C, enzyme is killed：It will complete the wild jujubes that once clean of step b and be placed in 80 DEG C of water purification to impregnate 3 minutes, and be carried out at the same time machine
Tool stirs, and takes out wild jujube and is placed on the moisture for draining wild jujube surface on stainless steel sieve, and cooled to room temperature, obtains killing enzyme
Treated wild jujube.
D, it ferments：The wild jujube after enzymatic treatment will be killed to be placed in rustless steel container, atomizing spray inoculation yeast bacterium, at 27 DEG C
It ferments 24 hours in environment temperature, obtains the wild jujube after fermentation process；Saccharomycete therein uses marketable high activity cerevisin,
By high activity dried yeast bacterium and 25 DEG C of clear water with weight ratio 1:1000 are stirred by hand, and temperature is kept to precipitate slagging-off after 2 hours,
Yeast liquid is obtained, the yeast liquid wild jujube surface is uniformly sprayed onto with power spraye, and coordinate to mix and stir and be inoculated with, sprayed
For the yeast liquid spilt to have a thin layer uniform liquid film to be advisable on wild jujube surface, container bottom must not have hydrops, container to be capped, and every 3
Hour is stirred once, to increase oxygen content between wild jujube, continuing fermentation 24 hours.
E, drying：Wild jujube after fermentation process is placed in band drier, drying temperature is originated by room temperature on every 5 minutes
5 DEG C are risen, highest drying temperature is 65 DEG C, until the moisture content of sour jujube fruit flesh is 10%, cooled to room temperature, after being dried
Wild jujube.
F, secondary cleaning：Wild jujube after drying is put into the container with sieve bottom, high-pressure spraying clear water flushing is carried out, with
Then the dust that wild jujube is infected in removal fermentation and drying process quickly drains the moisture on wild jujube surface using vibration draining machine.
G, it toasts：The wild jujube for completing secondary cleaning is placed in hot air circulation drying oven and is toasted, baking box pallet is adopted
With 304 stainless (steel) wires, mesh size is 5mm × 5mm, and wild jujube only paves one layer, is heated with 165 DEG C, until wild jujube surface is in dark red
Color, dark red judge with colour atla (CMYK:0,90,80,45) it is approximate color, the moisture content of sour jujube fruit flesh takes out after being 7%, from
It is so cooled to room temperature, packs, sealing obtains finished product pyro acid jujube on behalf of the tea.
Pyro acid jujube prepared by the above method, surface dark red, quality is uniform, jujube perfume, burnt thick flavor, free from extraneous odour, and toughness is suitable
Degree, optional 10, is put into cup with cover, is brewed with 300ml boiling water, and after capping naturally cools to 40 DEG C, soup look is limpid, for palm fibre
Red, jujube burnt odor, sweet tea are strong, and pure taste is dense.
The preparation method of present invention pyro acid jujube on behalf of the tea is equally applicable to Wild jujube and the large fruit acid of other kinds
Jujube.
The preparation method processing step of present invention pyro acid jujube on behalf of the tea is simple, is conveniently operated, at low cost, is easy to industrial metaplasia
Production.
Claims (3)
1. a kind of preparation method of the jujube of pyro acid on behalf of the tea, it is characterised in that carried out according to following step sequence：
A, it picks：In the full ripe stage of wild jujube, complete red, the full no disease and pests harm of fruit, undamaged wild jujube is selected to be picked；
B, primary cleaning：5% edible soda ash, the wild jujube stirring and washing 2 of input step a pickings is added by weight in normal-temperature water
Then -3 minutes minutes were rinsed twice with clear water；
C, enzyme is killed：The wild jujube for completing once to clean is placed in 70 DEG C -80 DEG C of water purification and is impregnated -4 minutes 3 minutes, is carried out at the same time
Adequately stirring takes out wild jujube and drains away the water, and cooled to room temperature obtains killing the wild jujube after enzymatic treatment：
D, it ferments：The wild jujube after enzymatic treatment will be killed to be placed in container, atomizing spray inoculation yeast bacterium, in 23 DEG C -27 DEG C of environment
It ferments 24 hours in temperature, obtains the wild jujube after fermentation process；
E, drying：Wild jujube after fermentation process is placed in drying box, drying temperature is originated every 5 minutes by room temperature rises 5 DEG C, most
High drying temperature is 55 DEG C -65 DEG C, and drying to sour jujube fruit flesh moisture content is 10%-15%, and cooled to room temperature obtains drying
Wild jujube afterwards；
F, secondary cleaning：Wild jujube after drying is rinsed with clear water；
G, it toasts：The wild jujube for completing secondary cleaning is placed in oven and is toasted, baking temperature is 155 DEG C -165 DEG C, until acid
In dark red, moisture content to be taken out after 7%-9%, cooled to room temperature is packed on jujube surface, and sealing obtains finished product on behalf of the tea
Pyro acid jujube.
2. the preparation method of the jujube of pyro acid on behalf of the tea according to claim 1, it is characterised in that：The wild jujube of step a pickings is deposited
It is placed in the environment that temperature is 5 DEG C -25 DEG C, enters in 36 hours and kill enzymatic treatment step.
3. the preparation method of the jujube of pyro acid on behalf of the tea according to claim 1, it is characterised in that：The saccharomycete is using high
Active dry yeast bacterium, high activity dried yeast bacterium and 25 DEG C of clear water are with weight ratio 1:1000 mixing, keep temperature to be precipitated after 2 hours
Slagging-off obtains yeast liquid, and by the yeast liquid atomizing spray to wild jujube surface, and uniform mixing is inoculated with.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338248A (en) * | 2019-07-10 | 2019-10-18 | 杭州丝绸之路文化艺术有限公司 | A kind of preparation method of mulberries Mulberry-leaf Tea |
| CN111000012A (en) * | 2019-12-26 | 2020-04-14 | 梁新中 | Preparation method of red dates in red date tea beverage |
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| CN103859318A (en) * | 2014-03-24 | 2014-06-18 | 天津农学院 | Sugar-reduced red jujube haw slices |
| CN104026509A (en) * | 2014-06-20 | 2014-09-10 | 池州市金品西山枣业发展有限公司 | Processing method of fried jujubes |
| CN105192208A (en) * | 2015-10-30 | 2015-12-30 | 樊建生 | Heart nourishing scorched-jujube tea and preparation method thereof |
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2018
- 2018-06-27 CN CN201810677448.5A patent/CN108782893B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859318A (en) * | 2014-03-24 | 2014-06-18 | 天津农学院 | Sugar-reduced red jujube haw slices |
| CN104026509A (en) * | 2014-06-20 | 2014-09-10 | 池州市金品西山枣业发展有限公司 | Processing method of fried jujubes |
| CN105192208A (en) * | 2015-10-30 | 2015-12-30 | 樊建生 | Heart nourishing scorched-jujube tea and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338248A (en) * | 2019-07-10 | 2019-10-18 | 杭州丝绸之路文化艺术有限公司 | A kind of preparation method of mulberries Mulberry-leaf Tea |
| CN111000012A (en) * | 2019-12-26 | 2020-04-14 | 梁新中 | Preparation method of red dates in red date tea beverage |
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| CN108782893B (en) | 2021-06-01 |
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