CN109105595A - A kind of preparation method of Lao Shu le root tea - Google Patents
A kind of preparation method of Lao Shu le root tea Download PDFInfo
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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
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Abstract
The invention belongs to food engineering fields, and in particular to a kind of preparation method of Lao Shu le root tea.Old mouse le root tea provided by the invention is the following steps are included: collecting first and cleaning old mouse le root, dissection, then Lao Shu le root segment is freeze-dried, then the old mouse le root segment water-removing after freeze-drying, broken wall are crushed, then by mouse le root old after broken wall immersion centrifugation, soak is freeze-dried to obtain freeze-dried powder, filter residue fermentation process, will then mix after the filter residue low temperature drying after fermentation with freeze-dried powder to obtain the final product.Lao Shu le root is directly freeze-dried by Lao Shu le root tea provided by the invention, enable effective component is more to remain, the tea color bubbled out is vivider, filter residue is subjected to fermentation process simultaneously, it discharges the effective component in filter residue further, further improves the mouthfeel and color of tea while improving Lao Shu le root utilization rate.
Description
Technical field
The invention belongs to food engineering fields, and in particular to a kind of preparation method of Lao Shu le root tea.
Background technique
Drinking tea is a kind of drink prepared by tea tree leaves of plants or bud originating from China, also refer to can be used for drinking tea it is normal
The leaf of green shrub tea tree, and the beverage brewed with these leaves were extended to the useful plant flowers of institute, leaf, seed, root bubble later
The herbal tea of system.Present tea is even more the every aspect that people's life is embodied in as a kind of health beverages.
Lao Shu le is the Lao Shu le category medical mangrove woods plant of justicia, is distributed mainly on Guangdong, Guangxi, Fujian, sea in China
The coastal areas such as south and Taiwan, locality is civil to be used as traditional medicinal plant all the time, such as civil extensively in China Hainan
It is used as the specific medicament for the treatment of hepatitis B.It is recorded with clearing heat and detoxicating, Sweeling-eliminating medicine powder in " national Chinese herbal medicine compilation "
The effect of tying, is relieving cough and asthma, cures mainly enlargement of lymph nodes, acute, chronic hepatitis, hepatosplenomegaly, stomachache, cough, asthma." the big diction of Chinese medicine
Allusion quotation " it records, lightly seasoned, cold in nature, root and complete stool can be used as medicine, and have the effect of heat clearing and blood cooling, scattered phlegm product, removing toxic substances analgesic.Modern medicine
It manages the study found that it is with protect liver and anti-oxidant, antineoplastic action.
105360472 A of Chinese patent application CN discloses a kind of snakegourd antipyretic quench the thirst tea and its production method, the snakegourd
The antipyretic tea that quenches the thirst is with snakegourd, Chinese mahonia leaf, EXOCARPIUM CITRULLI, Japanese raisintree fruit, the Lao Shu le of Shui, olibanum, stauntonvine, mistletoe, committee mound
Dish, cowpea, radix tetrastigme are raw material, and stock up according to formula that cleaned, drying, grinds raw material respectively, mixed raw material, mixes sterilizing
Stir-fry raw material, immersion raw material, multiple decoction, repeatedly extraction filtered fluid, hybrid filtering liquid, concentrated filtrate obtain concentrate, drying
Concentrate obtains mixed-powder, finally packs, sterilizes, finished product.A kind of antipyretic tea that quenches the thirst of snakegourd of the invention is used for a long time
Have effects that it is antipyretic quench the thirst, diuresis, kobadrin, but the preparation procedure of the tea is complicated, and the finished product after concentration is pure powder,
It is not able to satisfy process of really sampling tea.
106615474 A of Chinese patent application CN discloses the preparation method and kudzu root tea of a kind of kudzu root tea, the kudzu root tea
It is that pueraria lobata is removed the peel through over cleaning, pueraria lobata particle is cut into, stirs the Pueraria lobota after washing away pueraria starch, washing away pueraria starch in water
The sunning of root particle；Then pueraria starch solution pigment are separated, takes pueraria starch away, leaves pueraria lobata solution；Pueraria lobata solution is used again
Pueraria lobata particle at least one hour after impregnating sunning, and pass through sunning, drying, obtain kudzu root tea.The invention is in production kudzu root tea
While obtain pueraria starch, improve the comprehensive use value of pueraria lobata；And pueraria lobata particle is by washing away starch, being secondary in pueraria lobata
It impregnates and dries in solution, drying, so the nutriments such as Puerarin contained by manufactured kudzu root tea and flavonoids are higher, brew
Afterwards, soup look is bright orange, mellow in taste, nutrition are richer.But some is dissolved into pueraria lobata particle during immersion
In water, and it is subsequent have passed through drying, can make kudzu root tea that can not save its complete nutrients matter completely in this way.
At present in common tea-manufacturing technology room temperature dry tea after processing moisture content it is higher, be not easy to save for a long time, moisture-sensitive
It rots mouldy, fold, color is darker；The effective component structure of high temperature destructible Lao Shu le root when high temperature drying and processing reduces
Product quality, product surface fold degree is maximum, and color is dark yellow, poor taste；And the nutriment in tea cannot discharge completely,
It is easy to cause the wasting of resources and reduces the health-care efficacy of tea.
Summary of the invention
In view of the deficiencies of the prior art, the purpose of the present invention is to provide a kind of preparation methods of Lao Shu le root tea.This hair
The preparation method process of Lao Shu le root tea of bright offer is simple, and short processing time can preferably retain the effective of Lao Shu le root
Ingredient, and product surface fold degree is smaller, and color fidelity is higher, being capable of long-term preservation.
A kind of preparation method of Lao Shu le root tea, which comprises the steps of:
S1 collects Lao Shu le root and cleans, and dissection obtains Lao Shu le root segment；
Lao Shu le root segment obtained by step S1 is put into freeze drier freeze-drying by S2, and Lao Shu le root must be lyophilized；
S3 finishes the Lao Shu le root of step S2 obtained freeze-drying, and must finish Lao Shu le root；
The old mouse le root that finishes obtained by step S3 is carried out broken wall crushing by S4, obtains the old mouse le root of broken wall；
Deionized water is added into the Lao Shu le root of broken wall obtained by step S4 in S5, in 20-30 DEG C after immersion 18-24 hours from
The heart obtains soak and filter residue；
Soak obtained by step S5 is freeze-dried by S6, obtains freeze-dried powder；
S7 ferments filter residue obtained by step S5, obtains fermented tea powder；
S8 handles fermented tea powder low temperature forced air drying obtained by step S7, obtains dry fermented tea powder；
S9 dry fermented tea powder will be mixed obtained by step S6 obtained freeze-drying powder and step S8, packaging to get.
Further, dissection size described in the step S1 is 1.5-2cm.
Further, freeze-drying condition described in the step S2 is vacuum degree 9-11Pa, and condenser temperature is -45--55
DEG C, time 10-12h, drying to Lao final water content of Shu le root is 4-6%.
Further, blanching condition described in the step S3 are as follows: make 100-120 DEG C of fixing temperature in 0.5-1min,
Fixation time is 1min-2min.
Further, the additional amount of deionized water described in the step S5 is 2-5 times of the Lao Shu le root quality of the broken wall,
The centrifugal condition is that 20000r/min is centrifuged 10-20min.
Further, lyophilisation condition described in the step S6 are as follows: vacuum degree 9-11Pa, condenser temperature are -45--55 DEG C,
Time 20-28h, drying to Lao final water content of Shu le root are 1-3%.
Further, fermentation condition described in the step S7 are as follows: ferment 15-25 days at 23-27 DEG C.
Further, low temperature forced air drying temperature described in the step S8 is 40 DEG C -50 DEG C, drying time 20min-
30min。
The present invention is found surprisingly that, the filter residue after immersion is carried out fermentation process, can make Lao Shu le filter residue after fermentation process
In the nutritional ingredient that does not discharge completely yet further ferment, macro-nutrients are decomposed, the effective use of raw material
Rate significantly improves, and the filter residue after fermentation has peculiar fragrance, improves the mouthfeel of Lao Shu le tea.
Compared with prior art, present invention has the advantage that
(1) Lao Shu le root after cleaning directly is freeze-dried by the present invention, enables the guarantor that effective component is more
It stays, the tea color bubbled out is vivider.
(2) present invention carries out quick high-temperature fixation after the freeze-drying of old mouse le root, and the nutrition that can be reduced to raw material is broken
It is bad.
(3) freeze-dried powder obtained after the freeze-drying of Lao Shu le root extraction effective component can be made Lao Shu le root by the present invention
Effective component be more absorbed, and then improve its health-care efficacy.
(4) filter residue after the present invention impregnates Lao Shu le root carries out fermentation process, can will be remaining in Lao Shu le root filter residue
Effective component further releases, and increases operation rate, and is able to ascend the mouthfeel and taste of Lao Shu le root tea.
(5) present invention is handled using low temperature forced air drying, and mouse after fermentation can be preferably saved while removing moisture removal
The peculiar flavour mouthfeel of le root.
Specific embodiment
The following describes the present invention further through the description of specific embodiments, but it is to limit of the invention that this, which is not,
System, those skilled in the art's basic thought according to the present invention can make various modifications or improvements, but without departing from this
The basic thought of invention, is all within the scope of the present invention.
A kind of preparation method of Lao Shu le root tea of embodiment 1
S1 collects Lao Shu le root and cleans, and dissection obtains Lao Shu le root segment at 1.5cm size；
Lao Shu le root segment obtained by step S1 is put into freeze drier freeze-drying by S2, and the freeze-drying condition is vacuum
9Pa is spent, condenser temperature is -45 DEG C, time 12h, and drying to Lao final water content of Shu le root is 4%, and Lao Shu le root must be lyophilized；
S3 finishes the Lao Shu le root of step S2 obtained freeze-drying, makes 100 DEG C of fixing temperature in 0.5min, when water-removing
Between be 2min, must finish Lao Shu le root；
Dry old mouse le root obtained by step S5 is carried out broken wall crushing using micronizer by S4, and pulverized particles size is
150 mesh obtain the Lao Shu le root of broken wall；
The deionized water that 2 times of quality are added into the Lao Shu le root of broken wall obtained by step S4 by S5 is impregnated 18 hours in 30 DEG C,
20000r/min is centrifuged 10min, obtains soak and filter residue；
Soak obtained by step S5 is to be freeze-dried at -45 DEG C in vacuum degree 9Pa, condenser temperature by S6, freeze-drying
Time is 20h, and drying to Lao final water content of Shu le root is 3%, obtains freeze-dried powder；
S7 ferments filter residue obtained by step S5 25 days at 23 DEG C, obtains fermented tea powder；
S8 handles fermented tea powder low temperature forced air drying obtained by step S7, and the low temperature forced air drying temperature is 40 DEG C, does
The dry time is 30min, obtains dry fermented tea powder；
S9 dry fermented tea powder will be mixed obtained by step S6 obtained freeze-drying powder and step S8, packaging to get.
A kind of preparation method of Lao Shu le root tea of embodiment 2
S1 collects Lao Shu le root and cleans, and dissection obtains Lao Shu le root segment at 2cm size；
Lao Shu le root segment obtained by step S1 is put into freeze drier freeze-drying by S2, and the freeze-drying condition is vacuum
11Pa is spent, condenser temperature is -55 DEG C, time 10h, and drying to Lao final water content of Shu le root is 6%, and Lao Shu le root must be lyophilized；
S3 finishes the Lao Shu le root of step S2 obtained freeze-drying, 120 DEG C of fixing temperature is made in 1min, fixation time
For 1min, must finish Lao Shu le root；
Dry old mouse le root obtained by step S5 is carried out broken wall crushing using micronizer by S4, and pulverized particles size is
150 mesh obtain the Lao Shu le root of broken wall；
The deionized water that 5 times of quality are added into the Lao Shu le root of broken wall obtained by step S4 by S5 is impregnated 18 hours in 20 DEG C,
20000r/min is centrifuged 20min, obtains soak and filter residue；
Soak obtained by step S5 is to be freeze-dried at -55 DEG C in vacuum degree 11Pa, condenser temperature by S6, is freeze-dried
Time be 28h, dry to Lao final water content of Shu le root is 1%, obtains freeze-dried powder；
S7 ferments filter residue obtained by step S5 15 days at 27 DEG C, obtains fermented tea powder；
S8 handles fermented tea powder low temperature forced air drying obtained by step S7, and the low temperature forced air drying temperature is 50 DEG C, does
The dry time is 20min, obtains dry fermented tea powder；
S9 dry fermented tea powder will be mixed obtained by step S6 obtained freeze-drying powder and step S8, packaging to get.
A kind of preparation method of Lao Shu le root tea of embodiment 3
S1 collects Lao Shu le root and cleans, and dissection obtains Lao Shu le root segment at 1.5cm size；
Lao Shu le root segment obtained by step S1 is put into freeze drier freeze-drying by S2, and the freeze-drying condition is vacuum
10Pa is spent, condenser temperature is 50 DEG C, time 11h, and drying to Lao final water content of Shu le root is 5%, and Lao Shu le root must be lyophilized；
S3 finishes the Lao Shu le root of step S2 obtained freeze-drying, makes 110 DEG C of fixing temperature in 0.8min, when water-removing
Between be 1.5min, must finish Lao Shu le root；
Dry old mouse le root obtained by step S5 is carried out broken wall crushing using micronizer by S4, and pulverized particles size is
150 mesh obtain the Lao Shu le root of broken wall；
The deionized water that 3 times of quality are added into the Lao Shu le root of broken wall obtained by step S4 by S5 is impregnated 20 hours in 25 DEG C,
20000r/min is centrifuged 15min, obtains soak and filter residue；
Soak obtained by step S5 is to be freeze-dried at -50 DEG C in vacuum degree 10Pa, condenser temperature by S6, is freeze-dried
Time be 25h, dry to Lao final water content of Shu le root is 2%, obtains freeze-dried powder；
S7 ferments filter residue obtained by step S5 22 days at 26 DEG C, obtains fermented tea powder；
S8 handles fermented tea powder low temperature forced air drying obtained by step S7, and the low temperature forced air drying temperature is 45 DEG C, does
The dry time is 25min, obtains dry fermented tea powder；
S9 dry fermented tea powder will be mixed obtained by step S6 obtained freeze-drying powder and step S8, packaging to get.
A kind of preparation method of Lao Shu le root tea of embodiment 4
S1 collects Lao Shu le root and cleans, and dissection obtains Lao Shu le root segment at 2cm size；；
Lao Shu le root segment obtained by step S1 is put into freeze drier freeze-drying by S2, and the freeze-drying condition is vacuum
10Pa is spent, condenser temperature is -45 DEG C, time 10h, and drying to Lao final water content of Shu le root is 6%, and Lao Shu le root must be lyophilized；
S3 finishes the Lao Shu le root of step S2 obtained freeze-drying, makes 100 DEG C of fixing temperature in 0.7min, when water-removing
Between be 1min, must finish Lao Shu le root；
Dry old mouse le root obtained by step S5 is carried out broken wall crushing using micronizer by S4, and pulverized particles size is
150 mesh obtain the Lao Shu le root of broken wall；
S5 be added into the Lao Shu le root of broken wall obtained by step S4 the deionized waters of 4 times of quality in 30 DEG C immersion 18-24 hours,
20000r/min is centrifuged 10min, obtains soak and filter residue；
Soak obtained by step S5 is to be freeze-dried at -45 DEG C in vacuum degree 10Pa, condenser temperature by S6, is freeze-dried
Time be 26h, dry to Lao final water content of Shu le root is 2%, obtains freeze-dried powder；
S7 ferments filter residue obtained by step S5 20 days at 25 DEG C, obtains fermented tea powder；
S8 handles fermented tea powder low temperature forced air drying obtained by step S7, and the low temperature forced air drying temperature is 50 DEG C, does
The dry time is 30min, obtains dry fermented tea powder；
S9 dry fermented tea powder will be mixed obtained by step S6 obtained freeze-drying powder and step S8, packaging to get.
A kind of preparation method of Lao Shu le root tea of comparative example 1
The preparation method of Lao Shu le root tea is similar to Example 3, and the difference with embodiment 3 is, the step S2
Change freeze-drying process into air drying.
A kind of preparation method of Lao Shu le root tea of comparative example 2
The preparation method of Lao Shu le root tea is similar to Example 3, and the difference with embodiment 3 is, the step S2
Change freeze-drying process into high temperature drying, drying temperature is 120 DEG C.
A kind of preparation method of Lao Shu le root tea of comparative example 3
The preparation method of Lao Shu le root tea is similar to Example 3, and the difference with embodiment 3 is, the step S7
In filter residue is not subjected to fermentation process, mixed after direct low temperature forced air drying processing with freeze-dried powder.
The detection of the Lao Shu le root tea component of test example 1
1, test material: embodiment 1, embodiment 2, embodiment 3, embodiment 4, comparative example 1, comparative example 2, comparative example 3 are made
The Lao Shu le root tea obtained.
2, experimental method: by embodiment 1, embodiment 2, embodiment 3, embodiment 4, comparative example 1, comparative example 2, comparative example 3
Old mouse le root tea obtained detects to obtain amino acid content detection by automatic amino acid analyzer after the hydrolysis of 6mol/L hydrochloric acid
As a result, and using high performance liquid chromatography detection flavones content, utilize ferrous tartrate colorimetric method for determining polyphenol content.
3, experimental result: experimental result is as shown in table 1.
The Lao Shu le root tea component testing result of table 1
As it can be seen from table 1 the moisture and crude fat content of each embodiment are below compared with comparative example 1 and comparative example 2
Each comparative example, and the amount of total protein and 18 kinds of amino acid is higher than each comparative example, and the flavones that contains of embodiment and more
Phenol amount is also higher, illustrates to be freeze-dried the quality that Lao Shu le can be improved compared with room temperature and low-temperature treatment.And by embodiment, comparative example 1
It is compared with comparative example 2 and comparative example 3, it can be seen that total protein, 18 kinds of amino acid, flavones and the polyphenol that 6 groups of front
Amount it is higher than comparative example 3, illustrate whether on filter residue carry out fermentation process the nutritional ingredient of old mouse le root tea is influenced it is very high, because
The nutritional ingredient of Lao Shu le root tea of this embodiment of the present invention preparation is higher, medical value becomes apparent from, is relatively beneficial to health.
The Lao Shu le root tea color degree of test example 2 and sensory test
1, test material: embodiment 1, embodiment 2, embodiment 3, embodiment 4, comparative example 1, comparative example 2, comparative example 3 are made
The Lao Shu le root tea obtained.
2, experimental method: by embodiment 1, embodiment 2, embodiment 3, embodiment 4, comparative example 1, comparative example 2, comparative example 3
Old mouse le root tea obtained is brewed with boiled water, collects 50 volunteers, is beaten the color and mouthfeel of the old mouse le root tea brewed
Point, 0-10 points are denoted as, score value is higher, and expression quality is better, and record average value is final scoring.
3, experimental result: experimental result is as shown in table 2.
The Lao Shu le root tea color degree of table 2 and sensory test result
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Color | 8.3 | 8.5 | 9.3 | 8.3 | 7.5 | 7.2 | 6.3 |
| Mouthfeel | 8.4 | 8.3 | 9.1 | 8.5 | 8.1 | 7.3 | 5.6 |
As can be seen from Table 2, the color and mouth feel score that the embodiment of fermentation filter residue is added are above addition not
The comparative example 3 of fermentation filter residue；And after the color and mouthfeel of Lao Shu le root tea after room temperature and high temperature drying compare freeze-drying
Old mouse le root tea it is also poor, but still than add do not ferment filter residue comparative example 3 color and mouthfeel than get well, illustrate to filter residue
The color and mouthfeel of Lao Shu le root tea can be significantly improved by carrying out fermentation process.
In conclusion Tot Prot, flavones and the polyphenol amount highest of Lao Shu le root tea prepared by embodiment 3, and the color of tea
Pool and mouthfeel are preferably also, and are highly preferred embodiment of the present invention.
Claims (8)
1. a kind of preparation method of Lao Shu le root tea, which comprises the steps of:
S1 collects Lao Shu le root and cleans, and dissection obtains Lao Shu le root segment；
Lao Shu le root segment obtained by step S1 is put into freeze drier freeze-drying by S2, and Lao Shu le root must be lyophilized；
S3 finishes the Lao Shu le root of step S2 obtained freeze-drying, and must finish Lao Shu le root；
The old mouse le root that finishes obtained by step S3 is carried out broken wall crushing by S4, obtains the old mouse le root of broken wall；
Deionized water is added into the Lao Shu le root of broken wall obtained by step S4 in S5, is centrifuged after immersion 18-24 hours, obtains in 20-30 DEG C
Soak and filter residue；
Soak obtained by step S5 is freeze-dried by S6, obtains freeze-dried powder；
S7 ferments filter residue obtained by step S5, obtains fermented tea powder；
S8 handles fermented tea powder low temperature forced air drying obtained by step S7, obtains dry fermented tea powder；
S9 dry fermented tea powder will be mixed obtained by step S6 obtained freeze-drying powder and step S8, packaging to get.
2. a kind of preparation method of Lao Shu le root tea according to claim 1, which is characterized in that cut described in the step S1
Duan great little is 1.5-2cm.
3. a kind of preparation method of Lao Shu le root tea according to claim 1, which is characterized in that cold described in the step S2
Jelly drying condition is vacuum degree 9-11Pa, and condenser temperature is -45--55 DEG C, time 10-12h, and drying is final to old mouse le root
Water content is 4-6%.
4. a kind of preparation method of Lao Shu le root tea according to claim 1, which is characterized in that killed described in the step S3
Green condition are as follows: make 100-120 DEG C of fixing temperature in 0.5-1min, fixation time 1min-2min.
5. a kind of preparation method of Lao Shu le root tea according to claim 1, which is characterized in that gone described in the step S5
The additional amount of ionized water is 2-5 times of the Lao Shu le root quality of the broken wall, and the centrifugal condition is that 20000r/min is centrifuged 10-
20min。
6. a kind of preparation method of Lao Shu le root tea according to claim 1, which is characterized in that freeze described in the step S6
Dry condition are as follows: vacuum degree 9-11Pa, condenser temperature are -45--55 DEG C, time 20-28h, and drying is finally aqueous to Lao Shu le root
Amount is 1-3%.
7. a kind of preparation method of Lao Shu le root tea according to claim 1, which is characterized in that sent out described in the step S7
Ferment condition are as follows: ferment 15-25 days at 23-27 DEG C.
8. a kind of preparation method of Lao Shu le root tea according to claim 1, which is characterized in that low described in the step S8
Warm forced air drying temperature is 40 DEG C -50 DEG C, drying time 20min-30min.
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| CN114794260A (en) * | 2022-04-20 | 2022-07-29 | 北京福睿斯科技有限公司 | Wall-broken cold-brewing tea and preparation method thereof |
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