CN109221518A

CN109221518A - A kind of pouring type sweet potato oil tea and preparation method thereof

Info

Publication number: CN109221518A
Application number: CN201811102775.4A
Authority: CN
Inventors: 张仕林; 吴义婷
Original assignee: Sanjiang County March Three Township Tea Industry Co Ltd
Current assignee: Sanjiang County March Three Township Tea Industry Co Ltd
Priority date: 2018-09-20
Filing date: 2018-09-20
Publication date: 2019-01-18

Abstract

The present invention provides a kind of pouring type sweet potato oil tea and preparation method thereof, and in particular to food processing technology field.Oil tea golden yellow color that the present invention brews out, millet paste it is limpid without layering, giving off a strong fragrance overflows, taste is mellow, it is sweet long to return.Pouring type oil tea of the present invention is added in the own tea of tooth using concentration method preparation wolfberry fruit powder is extracted, and it is prepared with the sweet potato vermicelli of chewy, resistant to cook, it is cooked together with oil tea, make the fragrance that sweet potato is incorporated in oil tea, infiltration has the burnt odor with tealeaves in the sweet potato vermicelli chewy of oil tea juice simultaneously, not only the taste experience of oil tea finished product had been enriched, but also full abdomen can be played the role of；The chopped spring onion color dried using fragrance extracting machine is vivid, green onion is aromatic strongly fragrant；The polished glutinous flower and the fluffy grain of oily fruit being prepared using low-temperature frying method are big, palatable crisp, do not stick to one's teeth, without grease taste.

Description

A kind of pouring type sweet potato oil tea and preparation method thereof

[technical field]

The present invention relates to food processing technology fields, and in particular to a kind of pouring type sweet potato oil tea and preparation method thereof.

[background technique]

Oil tea be Guangxi Zhuang Autonomous Region have dense nationality amorous feedings a kind of traditional snack, rely on Guangxi it is special from Right and geographical environment, counties and districts are lived in concentrated communities already by " tea of buying oil " custom multiple ethnic groups in Guangxi province becomes a kind of Symbol of Culture, Miao Jia, Yao Jia, Zhuang, the Dong nationality people can drink oil tea in the morning, afternoon and evening daily, and be received guests with oil tea to express warm and friendly meaning. Oil tea tool quenches one's thirst and allays one's hunger, and refreshes the mind, and dispeling wind and dehumidification is anti-to cure cold, and the functions such as have loose bowels are surround, moisture for inhabiting hills and mountains Play the role of keeping fit and healthy for the ethnic group in heavier mountain forest area, except miasma clearing damp.

In recent years, the development of recreational tourism agricultural is carried forward vigorously in Guangxi, promotes modern agriculture and scenery with hills and waters, ecology, folk custom, new Rural development combines.Oil tea has dense characteristic of folk customs, is the outstanding kind that exploitation is characteristic brand, but the production of oil tea Tool is more heavy, and production process is also relatively complicated, therefore limits its universal and popularization.Currently, changing for oil tea production Going deep into research.Wherein, China Patent Publication No. CN104938694A, the production of entitled instant rice-fragrant type oil tea In the patent document of method, disclose using tea oil, tealeaves, glutinous rice frying into tea bag packet, and help with the production side of ingredient packet Method, but its frying temperature and time is uncontrollable, causes product quality consistency poor；Chinese patent Authorization Notice No. is CN103271301B in a kind of patent document of entitled instant oil tea and preparation method thereof, also discloses a kind of production oil tea water Steamed dumping is major ingredient, and various fried snacks are the method for ingredient, makes oil tea transport easy to carry, but be fresh-keeping joined in its steamed dumping Preservative, while various fried snacks have been all made of high-temperature heating method, it is not scientific enough, it is easy to produce that oil polymers etc. are toxic to be had Evil substance, is not conducive to good health.Currently in the linguistic term of oil tea, since ingredient component is less, it is adapted only to amusement and recreation When serve as tea beverage and drink, can't be used as full abdomen staple food.

Oil tea production process is complicated, is not easy to promote to solve, and quality difference is big in existing oil tea making and research, ingredient adds Work is not scientific, cannot function as the problem of daily staple food, need to develop it is a kind of can it is easy to carry, quality is stable, health-nutrition brews Type sweet potato oil tea.

[summary of the invention]

Goal of the invention of the invention is: for oil tea production process complexity, it is not easy to promote, and existing oil tea making and research Middle quality difference is big, ingredient processing is not scientific, cannot function as the problem of daily staple food, provides a kind of pouring type sweet potato oil tea, this Invention pouring type oil tea is added in the own tea of tooth using concentration method preparation wolfberry fruit powder is extracted, and is prepared with the sweet potato of chewy, resistant to cook Vermicelli are cooked together with oil tea, make the fragrance that sweet potato is incorporated in oil tea, while infiltration has in the sweet potato vermicelli chewy of oil tea juice Burnt odor with tealeaves had not only enriched the taste experience of oil tea finished product, but also can play the role of full abdomen；It dries to obtain using fragrance extracting machine Chopped spring onion color is vivid, green onion is aromatic strongly fragrant；The polished glutinous flower that is prepared using low-temperature frying method and the fluffy grain of oily fruit it is big, it is crisp can Mouth does not stick to one's teeth, without grease taste.Oil tea golden yellow color that the present invention brews out, millet paste is limpid to overflow without layering, giving off a strong fragrance, taste It is mellow, return it is sweet long.

To achieve the goals above, The technical solution adopted by the invention is as follows:

A kind of preparation method of pouring type sweet potato oil tea, comprising the following steps:

A1. it prepares polished glutinous flower: by weight, taking 3.4-6.4 parts of glutinous rice, the water 8.2- that temperature is 26-28 DEG C is added 10.2 parts, 26-28 DEG C is maintained water temperature at, after impregnating 185-235 minutes, drains the water, is subsequently placed in Steam by water bath 1.5-3.5 on steamer Hour, obtain ripe glutinous rice；Then ripe glutinous rice is placed on bamboo basket and is spread out, and dried in the shade until moisture content is 19%-23%, at this time portion Divide ripe glutinous rice tight knot agglomerating, after the pockets of ripe glutinous rice in part is rubbed scattered into particle, ripe glutinous rice is spread out on bamboo basket again, is spread out With a thickness of 0.7-1.2cm, then dry in the shade until moisture content less than 5.2%, obtain negative rice；Then extracting tea seed oil is placed in pot and heats To after 94-108 DEG C, negative rice is added, deep-fat frying time is 9-13 seconds, it then pulls the negative rice fried out, cools after draining oil to room temperature, Up to polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the small of 0.7-1.1cm length Section, is then placed in Titian disk and spreads out, spread out with a thickness of 0.7-1.3cm, the Titian disk for spreading fresh green onion out is then put into Titian In machine, the door of fragrance extracting machine is made to be in half-open position, half-open angle is 20-60 degree, 2.5-4.5 hours drying and processings are carried out, if Setting fragrance extracting machine drying temperature is 86-102 DEG C, obtains dry green onion, then takes out dry green onion, in the environment that relative humidity is 18%-26% Under be cooled to room temperature to get chopped spring onion；

C1. it prepares sweet potato vermicelli: by weight, taking surface smooth, raw sweet potato 5-8 parts no disease and pests harm, crushed, Filtrate I is collected in filtering after adding water and stirring uniformly, and filtrate II is collected in then filter residue water rinse 2-3 times, is merged filtrate twice and is set In sedimentation basin, 8-12 hours is stood at 34-38 DEG C, then discharge the supernatant in most sedimentation basin, stir evenly, obtain starch Slurry；Then it takes starch slurry to be placed in a centrifuge dehydration, obtains wet starch, then take wet starch to carry and be kneaded into dough, be then placed in leakage Wet vermicelli is cured and be crushed in powder machine, then wet vermicelli is placed in boiling water after stopping 30-40 seconds and is pulled out, is then truncated into The length of 22-28cm is then taken out aging 0.5-1 hours at a temperature of being subsequently placed in 17-19 DEG C, dries extremely at 68-72 DEG C Moisture content is 8.2%-9.8%, obtains sweet potato vermicelli；

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 27-33 DEG C to moisture content is 59%-65%, is obtained Then by weight stem tea takes 6.3-9.3 parts of stem tea to be placed in pot, be added tea-seed oil 0.1-0.5 parts, fried with high fire It crispaturas to blade face, is then adjusted to small fire, be then added water 0.2-0.5 parts, frying to moisture content is 27%-35%, then is dried to Moisture content is then ground into powder less than 5.5%, is then added wolfberry fruit powder 0.2-0.6 parts, is uniformly mixed to get the own tea of tooth；

E1. it dispenses: by weight, taking 2.4-3.4 parts of white sugar, 1.2-2.8 parts of tea-seed oil, 0.7-1.7 parts of salt, sweet potato 1-3 parts of vermicelli fry peanut 0.8-1.2 parts, own tea 0.3-0.7 parts and 0.3-0.5 parts of chopped spring onion of tooth, are individually packaged into bag；So After take oily fruit 4.2-7.6 parts and polished glutinous flower 1.2-2.6 parts, bag is packaged into after mixing；Last above-mentioned each bag respectively take 1 bag it is packed, Preparation is completed, pouring type sweet potato oil tea is obtained.

Optimization, the step c1 are as follows: by weight, take surface smooth, raw sweet potato 5-8 parts no disease and pests harm, carry out It crushes, then plus antioxygen lubricates molten 1-2 parts, filters after mixing evenly, collects filtrate I, then filter residue antioxygen lubricating fluid 0.2- 0.4 part rinse 2-3 times, collect filtrate II, merge twice filtrate be placed in sedimentation basin, then in sedimentation basin be added shaddock ped piece, 8-12 hours are stood at 34-38 DEG C, then pulls shaddock ped piece out, then discharge the supernatant in most sedimentation basin, is then proceeded to heavy 0.1-0.2 parts of antioxygen lubricating fluid are added in the pond of shallow lake, stirs evenly, obtains starch slurry；Then starch slurry is taken to be placed in a centrifuge dehydration, Wet starch is obtained, then takes wet starch to carry and is kneaded into dough, be then placed in extruding machine and cure and be crushed to wet vermicelli, then will Wet vermicelli is placed in boiling water stop 30-40 seconds after pull out, be then truncated into the length of 22-28cm, be subsequently placed in 17-19 DEG C of temperature Degree is aging 0.5-1 hours lower, then takes out, and being dried at 68-72 DEG C to moisture content is 8.2%-9.8%, obtains sweet potato vermicelli

Advanced optimize, the antioxygen lubricating fluid the preparation method comprises the following steps: by weight, taking 5-7 parts of banana skin, smashing to pieces 20-30 parts of ethyl alcohol salting liquid are added afterwards, is then ultrasonically treated 55-65 minutes, then stands and be cooled to room temperature, obtains layering liquid, Take supernatant liquid to get.

Further optimize, the ethyl alcohol salting liquid the preparation method comprises the following steps: by weight, taking concentration of volume percent Be 8-12 parts of ethanol solution of 18%-26%, be added salt 0.1-0.2 parts to get.

Further optimize again, the shaddock ped piece the preparation method comprises the following steps: take fresh grapefruit skin, prune surface layer green peel, obtain To platinum sponge part, then portion of sponge is cut into a thickness of 0.3-0.5cm, a length of 5-7cm, the thin slice that width is 1-2cm, Then boil in water 20-30 minutes, then pull out and extract water, then be dried to moisture content be 5%-7% to get.

Further optimize again, wolfberry fruit powder described in step d1 the preparation method comprises the following steps: by weight, taking dry wolfberry 8.5-11.5 parts, 45-67 parts of aqueous acetic acid that volume fraction is 34%-46% are added, heating is boiled 41-53 minutes, cooling To room temperature, the ethanol water that volume fraction is 70%-84% is added while stirring, is then added sodium bicarbonate 4-8 parts, stirring Uniformly, 15-25 minutes then are stood, then filtered, collect filter residue；Then after taking filter residue to be dried under reduced pressure at 50-60 DEG C, then powder Broken, sieving is to get wolfberry fruit powder.

Further optimize again, the fresh own tealeaves of tooth described in step d1 is selected from the 1 bud 2-4 leaf picked the 3-5 month.

Further optimize again, the preparation method of oil fruit described in step e1 the following steps are included:

A2. by weight, 10.5-13.5 parts of glutinous rice are taken, 90-110 mesh is smashed it through, then plus 21-27 parts of water, It impregnates 9-15 minutes, then drains the water at room temperature, then plus 1.3-3.3 parts of water, stir evenly, obtain glutinous paste, then by glutinous rice The glutinous rice grain that paste rubbing is 0.6-1cm at diameter, it is spare；

B2. 2.2-4.2 parts of glutinous rice are taken, 75-90 mesh is smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to set In dry glutinous rice flour, and glutinous rice grain is made to roll 3-6 times back and forth in dry glutinous rice flour, until one layer of dry glutinous rice is adhered on glutinous rice grain surface Powder then screens out the dry glutinous rice flour being not attached on glutinous rice grain with sieve, obtains glutinous rice ball；

C2. it extracting tea seed oil 25-31 parts, is placed in pot after being heated to 94-108 DEG C, glutinous rice ball is added, kept for 94-108 DEG C Temperature carries out frying, until glutinous rice ball floats to pasta, then pulls glutinous rice ball out, drains oil, obtain oily fruit.

Further optimize again, the sieve mesh number of sieving described in step a2 is than the big 12-20 mesh in step b1.

A kind of pouring type sweet potato oil tea for being prepared as described above method and obtaining.

In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:

1. the oil tea golden yellow color that the present invention brews out, millet paste it is limpid without layering, giving off a strong fragrance overflow, taste it is fragrant and sweet it is mellow, Return it is sweet long, due to unique preparation process, oil tea is made both to possess traditional properties, but also with fresh taste perception, obtained Finished product long shelf-life reaches 2-3.Wherein, using extract concentration method preparation wolfberry fruit powder be added in the own tea of tooth, and be prepared with chewy, The sweet potato vermicelli of resistant to cook, is cooked together with oil tea, makes the fragrance that sweet potato is incorporated in oil tea, while infiltration has the sweet potato powder of oil tea juice Giving off a strong fragrance with tealeaves in chewy, had not only enriched the taste experience of oil tea finished product, but also can play the role of full abdomen；Using Titian The chopped spring onion color that machine is dried is vivid, green onion is aromatic strongly fragrant；The polished glutinous flower and the fluffy grain of oily fruit being prepared using low-temperature frying method Greatly, palatable crisp, do not stick to one's teeth, without grease taste.

2. the present invention does not completely close the door of fragrance extracting machine when preparing chopped spring onion, but forms certain half-open angle, and Cooperate stringent heating temperature and drying time control, aroma volatile in green onion is made completely to retain and can remove nose of choking Taste, fresh and tender sweetness when making edible.When door opens certain angle, the nose vulcanization ingredient of choking in green onion can be sent out with the oxygen in air Raw oxidation reaction forms and has aromatic sulfide, the chopped spring onion bright made, give off a strong fragrance and it is prolonged do not dissipate, it is fresh and tender Sweetness is without nose taste of choking.Study and prove by many experiments, if the half-open angle of Titian gate is greater than 60 degree, fragrance in green onion at Branch is easy to spill into air and lose with the flowing of air, and leaf Determination of Chlorophyll ingredient is also easily oxidized and sends out blade face Huang, the chopped spring onion color made is sallow, fragrance is light, mouthfeel is harder；When the half-open angle of the door of fragrance extracting machine is less than 20 degree, in green onion Nose of choking vulcanization ingredient fails to be completely oxidized to flavor component, and keeps chopped spring onion fragrance light, and entrance has nose taste of choking, taste bad.

3. the present invention, during tooth own tea frying, the moisture content of tealeaves, both makes tealeaves when by control frying and drying Again mitigate the millet paste bitter taste brewed with strong burnt odor breath, uses and dry when frying moisture content is 27%-35% Mode assist the evaporation of moisture, be conducive to the reservation of effective component in tealeaves, and be easy to crush and brew, make to brew out Millet paste flavour is mellow and returns sweet long；If directly making moisture content less than 5.5% with the own tea of pot frying tooth, millet paste taste can be shown slightly Light, fragrance is also lacking；If being dried to moisture content 5.5% or more, the time is shorter due to drying, the fragrance and soup of tealeaves Color present-color material fails generation, bitter taste ingredient completely and fails whole oxidation removals, causes the oil tea millet paste color brewed darker And it is light, fragrance is light, lack it is fragrant and sweet mellow, and it is micro- have bitter taste, return the sweet duration it is also partially short.

It is the millet paste tool for brewing product using the sweet taste of polysaccharide in fructus lycii 4. wolfberry fruit powder is added in the own tea of tooth in the present invention There is fragrant and sweet mouthfeel, while the astringent taste in soup can be mitigated again, make back sweet duration extension, adds the agreeable to the taste sense of millet paste.And Research shows that the polysaccharide and alkaloid in fructus lycii have promotion immune, anti-aging, it is antitumor, remove free radical, be antifatigue, anti-spoke Penetrate, liver protection the effects of, therefore use aqueous acetic acid while Polyose extraction is come out, dissolve out alkaloid also in solution at salt In, ethanol water is then added and is settled out par-tial polysaccharide, adding sodium bicarbonate keeps alkaloid free and form precipitating, and makes more The more sugar is precipitated out from solution, and precipitating can obtain wolfberry fruit powder through drying and crushing.Wherein, sodium bicarbonate additional amount is very few, then Fragrant and sweet taste is insufficient, and slightly bitter taste, is added excessively, then aggravates millet paste bitter taste, influence mouthfeel.

5. the antioxygen lubricating fluid extracted from banana skin is added when the present invention prepares sweet potato vermicelli, the shallow lake being prepared can be made Powder exquisiteness lubrication, brilliant white it is non-yellowing, make vermicelli color it is bright, it is uniform, without it is rubescent black, without drafting.Contain oxidation in banana skin Ferment has strong inoxidizability, can compete with readily oxidizable substance in sweet potato, and contention is reacted with oxygen, avoids starch from sweet potato Oxidation forms dark pigment, keeps sweet potato vermicelli color shallow and sparkling and crystal-clear bright；Meanwhile banana skin is a kind of excellent lubricant again, is used In impregnating the sweet potato crushed, make smooth vermicelli surface obtained, adhesion, without drafting, using the ethyl alcohol salting liquid of suitable concentration As banana skin Extraction solvent, oxidation ferment can be effectively extracted, and after salt is added as electrolyte, solvent can be increased Current potential makes the lubricity particfes object in banana skin suspend wherein, therefore only need to simply take the supernatant liquid of Extraction solvent as anti- Oxygen lubricating fluid makes sweet potato vermicelli preparation method be easily achieved, is easy to operate.

6. shaddock ped piece is added when preparing sweet potato vermicelli in the present invention, cause to be gelatinized using the hollow porous structure absorption of pomelo peel With the impurity of color burn, such as sugar, amylopectin, protein, amino acid, pigment substance, send out starch from sweet potato brilliant white not Huang, make vermicelli color uniformly, resistant to cook, be not easy to be gelatinized, so that sweet potato vermicelli preparation method is easily achieved, is easy to operate.Pomelo peel needs It is dried by boiling to remove bitter taste, while drying can make the absorption property of pomelo peel reach best.

7. the partial size of the dry glutinous rice flour of oily fruit outer layer is greater than the partial size of the crushing glutinous rice of internal package, and the two in the present invention The sieve mesh number difference 12-20 mesh used is the most suitable, external glutinous rice flour can be made more loose in this way, during low-temperature frying oil and Oil temperature energy rapid osmotic glutinous rice ball, reaches good expansion effect, makes that the fluffy grain of polished glutinous flower is big, palatable crisp, does not stick to one's teeth.

8. oil fruit of the invention and polished glutinous flower use low-temperature short-time frying method, high temperature and long-time heating is avoided to generate grease poly- It closes object and is detrimental to health.Polished glutinous flower first impregnates in 26-28 DEG C of water when preparing, and is swollen glutinous rice sufficiently but is unlikely to Gelatinization, and strict control moisture content, avoid glutinous rice from agglomerating, and oil temperature and oil energy Quick uniform are diffused into yin when facilitating subsequent frying Meter Zhong, the fluffy grain of the polished glutinous flower made is big, palatable crisp, does not stick to one's teeth, without grease taste；Dry in the shade glutinous rice when using hollow out bamboo basket Be conducive to moisture quickly and evenly to scatter and disappear, so that glutinous rice is quickly dried in the shade and it is unlikely go rotten it is rotten.

[specific embodiment]

Below with reference to embodiment, the invention will be further described.

Embodiment 1

A1. it prepares polished glutinous flower: by weight, taking 3.4 parts of glutinous rice, 8.2 parts of water that temperature is 26 DEG C are added, keep water temperature At 26 DEG C, after impregnating 185 minutes, drains the water, be subsequently placed in Steam by water bath 1.5 hours on steamer, obtain ripe glutinous rice；It then will be ripe glutinous Rice, which is placed on bamboo basket, to be spread out, and is dried in the shade until moisture content is 19%, and the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of ripe After glutinous rice rubs scattered into particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 0.7cm, then dried in the shade until moisture content is small In 5.2%, negative rice is obtained；Then extracting tea seed oil is placed in pot after being heated to 94 DEG C, and negative rice is added, and deep-fat frying time is 9 seconds, so It pulls the negative rice fried out afterwards, cools to room temperature after draining oil to get polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 0.7cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 0.7cm, then the Titian disk for spreading fresh green onion out is put into fragrance extracting machine, is made The door of fragrance extracting machine is in half-open position, and half-open angle is 20 degree, carries out 2.5 hours drying and processings, and setting fragrance extracting machine dries temperature Degree is 86 DEG C, obtains dry green onion, then takes out dry green onion, is cooled to room temperature in the environment of relative humidity is 18% to get chopped spring onion；

C1. it prepares sweet potato vermicelli: by weight, taking that surface is smooth, 5 parts of raw sweet potato of no disease and pests harm, crushed, added Water filters after mixing evenly, collects filtrate I, and then filter residue is with water rinse 2 times, collects filtrate II, merge filtrate twice be placed in it is heavy In the pond of shallow lake, 8 hours is stood at 34 DEG C, then discharge the supernatant in most sedimentation basin, stir evenly, obtain starch slurry；Then shallow lake is taken Slurry is placed in a centrifuge dehydration, obtains wet starch, then takes wet starch to carry and is kneaded into dough, is then placed in extruding machine and cures simultaneously It is crushed to wet vermicelli, then wet vermicelli is placed in boiling water after stopping 30 seconds and is pulled out, be then truncated into the length of 22cm, then Aging 0.5 hour, then takes out at a temperature of being placed in 17 DEG C, and being dried at 68 DEG C to moisture content is 8.2%, obtains sweet potato powder Item；

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 27 DEG C to moisture content is 59%, obtains stem tea, so Afterwards by weight, it takes 6.3 parts of stem tea to be placed in pot, is added 0.1 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted Whole is small fire, is then added 0.2 part of water, and frying to moisture content is 27%, then is dried to that moisture content less than 5.5%, is then ground into Then powder is added 0.2 part of wolfberry fruit powder, be uniformly mixed to get the own tea of tooth；

Wherein, the wolfberry fruit powder the preparation method comprises the following steps: by weight, take 8.5 parts of dry wolfberry, volume fraction, which is added, is 45 parts of 34% aqueous acetic acid, heating are boiled 41 minutes, after being cooled to room temperature, and it is 70% that volume fraction is added while stirring Then ethanol water is added 4 parts of sodium bicarbonate, stirs evenly, then stand 15 minutes, then filter, and collects filter residue；Then it takes After filter residue is dried under reduced pressure at 50 DEG C, then crushes, is sieved to get wolfberry fruit powder.

The fresh own tealeaves of tooth is selected from the 1 bud 2-4 leaf picked the 3-5 month.

E1. it dispenses: by weight, taking 2.4 parts of white sugar, 1.2 parts of tea-seed oil, 0.7 part of salt, 1 part of sweet potato vermicelli, fries flower Raw 0.8 part, 0.3 part and 0.3 part of chopped spring onion of the own tea of tooth, are individually packaged into bag；Then 4.2 parts and 1.2 parts of polished glutinous flower of oily fruit are taken, Bag is packaged into after mixing；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type sweet potato oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 10.5 parts of glutinous rice are taken, 90 meshes are smashed it through, then plus 21 parts of water, impregnates 9 at room temperature Minute, it then drains the water, then plus 1.3 parts of water, stirs evenly, obtain glutinous paste, then rubbing glutinous paste at diameter is 0.6cm Glutinous rice grain, it is spare；

B2. 2.2 parts of glutinous rice are taken, 78 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 3 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then used Sieve screens out the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 25 parts of extracting tea seed oil are placed in pot after being heated to 94 DEG C, and glutinous rice ball is added, and 94 DEG C of temperature is kept to carry out oil It is fried, until glutinous rice ball floats to pasta, then pulls glutinous rice ball out, drain oil, obtain oily fruit.

Embodiment 2

A1. it prepares polished glutinous flower: by weight, taking 6.4 parts of glutinous rice, 10.2 parts of water that temperature is 28 DEG C are added, keep water Temperature after impregnating 235 minutes, drains the water at 28 DEG C, is subsequently placed in Steam by water bath 3.5 hours on steamer, obtains ripe glutinous rice；It then will be ripe Glutinous rice is placed on bamboo basket and spreads out, and dries in the shade until moisture content is 23%, and the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of After ripe glutinous rice rubs scattered into particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 1.2cm, then dried in the shade until moisture content Less than 1.2%, negative rice is obtained；Then extracting tea seed oil is placed in pot after being heated to 108 DEG C, and negative rice, deep-fat frying time 13 is added Second, it then pulls the negative rice fried out, cools to room temperature after draining oil to get polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 1.1cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 1.3cm, then the Titian disk for spreading fresh green onion out is put into fragrance extracting machine, is made The door of fragrance extracting machine is in half-open position, and half-open angle is 60 degree, carries out 4.5 hours drying and processings, and setting fragrance extracting machine dries temperature Degree is 102 DEG C, obtains dry green onion, then takes out dry green onion, is cooled to room temperature in the environment of relative humidity is 26% to get chopped spring onion；

C1. it prepares sweet potato vermicelli: by weight, taking that surface is smooth, 8 parts of raw sweet potato of no disease and pests harm, crushed, added Water filters after mixing evenly, collects filtrate I, and then filter residue is with water rinse 3 times, collects filtrate II, merge filtrate twice be placed in it is heavy In the pond of shallow lake, 12 hours is stood at 38 DEG C, then discharge the supernatant in most sedimentation basin, stir evenly, obtain starch slurry；Then shallow lake is taken Slurry is placed in a centrifuge dehydration, obtains wet starch, then takes wet starch to carry and is kneaded into dough, is then placed in extruding machine and cures simultaneously It is crushed to wet vermicelli, then wet vermicelli is placed in boiling water after stopping 40 seconds and is pulled out, be then truncated into the length of 28cm, then Aging 1 hour, then takes out at a temperature of being placed in 19 DEG C, and being dried at 72 DEG C to moisture content is 9.8%, obtains sweet potato vermicelli；

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 33 DEG C to moisture content is 65%, obtains stem tea, so Afterwards by weight, it takes 9.3 parts of stem tea to be placed in pot, is added 0.5 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted Whole is small fire, is then added 0.5 part of water, and frying to moisture content is 35%, then is dried to that moisture content less than 1.3%, is then ground into Then powder is added 0.6 part of wolfberry fruit powder, be uniformly mixed to get the own tea of tooth；

Wherein, the wolfberry fruit powder the preparation method comprises the following steps: by weight, take 11.5 parts of dry wolfberry, volume fraction, which is added, is 67 parts of 46% aqueous acetic acid, heating are boiled 53 minutes, after being cooled to room temperature, and it is 84% that volume fraction is added while stirring Then ethanol water is added 8 parts of sodium bicarbonate, stirs evenly, then stand 25 minutes, then filter, and collects filter residue；Then it takes After filter residue is dried under reduced pressure at 60 DEG C, then crushes, is sieved to get wolfberry fruit powder.

E1. it dispenses: by weight, taking 3.4 parts of white sugar, 2.8 parts of tea-seed oil, 1.7 parts of salt, 3 parts of sweet potato vermicelli, fries flower Raw 1.2 parts, 0.7 part and 0.5 part of chopped spring onion of the own tea of tooth, are individually packaged into bag；Then 7.6 parts and 2.6 parts of polished glutinous flower of oily fruit are taken, Bag is packaged into after mixing；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type sweet potato oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 13.5 parts of glutinous rice are taken, 110 meshes are smashed it through, then plus 27 parts of water, is impregnated at room temperature It 15 minutes, then drains the water, then plus 3.3 parts of water, stirs evenly, obtain glutinous paste, then rubbing glutinous paste at diameter is 1cm Glutinous rice grain, it is spare；

B2. 4.2 parts of glutinous rice are taken, 90 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 6 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then used Sieve screens out the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 31 parts of extracting tea seed oil are placed in pot after being heated to 108 DEG C, and glutinous rice ball is added, and 108 DEG C of temperature is kept to carry out Then frying pulls glutinous rice ball out, drains oil, obtain oily fruit until glutinous rice ball floats to pasta.

Embodiment 3

A1. it prepares polished glutinous flower: by weight, taking 3.4 parts of glutinous rice, 8.2 parts of water that temperature is 26 DEG C are added, keep water temperature At 26 DEG C, after impregnating 185 minutes, drains the water, be subsequently placed in Steam by water bath 1.5 hours on steamer, obtain ripe glutinous rice；It then will be ripe glutinous Rice, which is placed on bamboo basket, to be spread out, and is dried in the shade until moisture content is 19%, and the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of ripe After glutinous rice rubs scattered into particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 0.7cm, then dried in the shade until moisture content is small In 1.2%, negative rice is obtained；Then extracting tea seed oil is placed in pot after being heated to 94 DEG C, and negative rice is added, and deep-fat frying time is 9 seconds, so It pulls the negative rice fried out afterwards, cools to room temperature after draining oil to get polished glutinous flower；

C1. it prepares sweet potato vermicelli: by weight, taking that surface is smooth, 5 parts of raw sweet potato of no disease and pests harm, crushed, so Afterwards plus 1 part of antioxygen lubricating fluid, it filters after mixing evenly, collects filtrate I, then filter residue 0.2 part of antioxygen lubricating fluid rinse 2 times, Filtrate II is collected, merges filtrate twice and is placed in sedimentation basin, shaddock ped piece is then added in sedimentation basin, it is small that 8 are stood at 34 DEG C When, it then pulls shaddock ped piece out, then discharge the supernatant in most sedimentation basin, then proceedes to that antioxygen lubricating fluid is added in sedimentation basin It 0.1 part, stirs evenly, obtains starch slurry；Then it takes starch slurry to be placed in a centrifuge dehydration, obtains wet starch, then take wet starch Carry and be kneaded into dough, is then placed in extruding machine and cures and be crushed to wet vermicelli, then wet vermicelli is placed in boiling water and stops 30 It is pulled out after second, is then truncated into the length of 22cm, aging 0.5 hour, then takes out at a temperature of being subsequently placed in 17 DEG C, at 68 DEG C Lower drying to moisture content is 8.2%, obtains sweet potato vermicelli；

Wherein, antioxygen lubricating fluid that ethylate is added the preparation method comprises the following steps: by weight, take 5 parts of banana skin, after smashing to pieces is molten 20 parts of liquid, then be ultrasonically treated 55 minutes, then stand be cooled to room temperature, obtain layering liquid, take supernatant liquid to get.

Ethyl alcohol salting liquid the preparation method comprises the following steps: by weight, taking concentration of volume percent is 18% ethanol solution 8 Part, be added 0.1 part of salt to get.

Shaddock ped piece the preparation method comprises the following steps: take fresh grapefruit skin, prune surface layer green peel, obtain platinum sponge part, then will Portion of sponge is cut into a thickness of 0.3cm, a length of 5cm, the thin slice that width is 1cm, then boils 20 minutes, then pulls out in water Extract water, then be dried to moisture content be 5% to get.

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 27 DEG C to moisture content is 59%, obtains stem tea, so Afterwards by weight, it takes 6.3 parts of stem tea to be placed in pot, is added 0.1 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted Whole is small fire, is then added 0.2 part of water, and frying to moisture content is 27%, then is dried to that moisture content less than 1.3%, is then ground into Then powder is added 0.2 part of wolfberry fruit powder, be uniformly mixed to get the own tea of tooth；

Wherein, wolfberry fruit powder the preparation method comprises the following steps: by weight, take 8.5 parts of dry wolfberry, it is 34% that volume fraction, which is added, 45 parts of aqueous acetic acid, heating is boiled 41 minutes, after being cooled to room temperature, and the ethanol water that volume fraction is 70% is added while stirring Then solution is added 4 parts of sodium bicarbonate, stirs evenly, then stand 15 minutes, then filter, and collects filter residue；Then filter residue is taken to exist After being dried under reduced pressure at 50 DEG C, then crushes, is sieved to get wolfberry fruit powder.

The fresh own tealeaves of tooth is selected from 1 bud, 2 leaf of picking in March.

Wherein, oily fruit preparation method the following steps are included:

B2. 2.2 parts of glutinous rice are taken, 75 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 3 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then used Sieve screens out the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

Embodiment 4

A1. it prepares polished glutinous flower: by weight, taking 6.4 parts of glutinous rice, 10.2 parts of water that temperature is 28 DEG C are added, keep water Temperature after impregnating 235 minutes, drains the water at 28 DEG C, is subsequently placed in Steam by water bath 3.5 hours on steamer, obtains ripe glutinous rice；It then will be ripe Glutinous rice is placed on bamboo basket and spreads out, and dries in the shade until moisture content is 23%, and the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of After ripe glutinous rice rubs scattered into particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 1.2cm, then dried in the shade until moisture content Less than 5.2%, negative rice is obtained；Then extracting tea seed oil is placed in pot after being heated to 108 DEG C, and negative rice, deep-fat frying time 13 is added Second, it then pulls the negative rice fried out, cools to room temperature after draining oil to get polished glutinous flower；

C1. it prepares sweet potato vermicelli: by weight, taking that surface is smooth, 8 parts of raw sweet potato of no disease and pests harm, crushed, so Afterwards plus 2 parts of antioxygen lubricating fluid, it filters after mixing evenly, collects filtrate I, then filter residue 0.4 part of antioxygen lubricating fluid rinse 3 times, Filtrate II is collected, merges filtrate twice and is placed in sedimentation basin, shaddock ped piece is then added in sedimentation basin, it is small that 12 are stood at 38 DEG C When, it then pulls shaddock ped piece out, then discharge the supernatant in most sedimentation basin, then proceedes to that antioxygen lubricating fluid is added in sedimentation basin It 0.2 part, stirs evenly, obtains starch slurry；Then it takes starch slurry to be placed in a centrifuge dehydration, obtains wet starch, then take wet starch Carry and be kneaded into dough, is then placed in extruding machine and cures and be crushed to wet vermicelli, then wet vermicelli is placed in boiling water and stops 40 It is pulled out after second, is then truncated into the length of 28cm, aging 1 hour, then takes out at a temperature of being subsequently placed in 19 DEG C, at 72 DEG C Drying to moisture content is 9.8%, obtains sweet potato vermicelli；

Wherein, antioxygen lubricating fluid that ethylate is added the preparation method comprises the following steps: by weight, take 7 parts of banana skin, after smashing to pieces is molten 30 parts of liquid, then be ultrasonically treated 65 minutes, then stand be cooled to room temperature, obtain layering liquid, take supernatant liquid to get.

Ethyl alcohol salting liquid the preparation method comprises the following steps: by weight, taking concentration of volume percent is 26% ethanol solution 12 Part, be added 0.2 part of salt to get.

Shaddock ped piece the preparation method comprises the following steps: take fresh grapefruit skin, prune surface layer green peel, obtain platinum sponge part, then will Portion of sponge is cut into a thickness of 0.5cm, a length of 7cm, the thin slice that width is 2cm, then boils 30 minutes, then pulls out in water Extract water, then be dried to moisture content be 7% to get.

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 33 DEG C to moisture content is 65%, obtains stem tea, so Afterwards by weight, it takes 9.3 parts of stem tea to be placed in pot, is added 0.5 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted Whole is small fire, is then added 0.5 part of water, and frying to moisture content is 35%, then is dried to that moisture content less than 5.5%, is then ground into Then powder is added 0.6 part of wolfberry fruit powder, be uniformly mixed to get the own tea of tooth；

Wherein, wolfberry fruit powder the preparation method comprises the following steps: by weight, take 11.5 parts of dry wolfberry, it is 46% that volume fraction, which is added, 67 parts of aqueous acetic acid, heating boils 53 minutes, after being cooled to room temperature, and the ethyl alcohol that volume fraction is 84% is added while stirring Then aqueous solution is added 8 parts of sodium bicarbonate, stirs evenly, then stand 25 minutes, then filter, and collects filter residue；Then filter residue is taken After being dried under reduced pressure at 60 DEG C, then crushes, is sieved to get wolfberry fruit powder.

The fresh own tealeaves of tooth is selected from 1 bud, 4 leaf of picking in May.

Wherein, oily fruit preparation method the following steps are included:

Embodiment 5

A1. it prepares polished glutinous flower: by weight, taking 4.1 parts of glutinous rice, 8.7 parts of water that temperature is 26.5 DEG C are added, keep water Temperature after impregnating 197 minutes, drains the water at 26.5 DEG C, is subsequently placed in Steam by water bath 2 hours on steamer, obtains ripe glutinous rice；It then will be ripe Glutinous rice is placed on bamboo basket and spreads out, and dries in the shade until moisture content is 20%, and the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of After ripe glutinous rice rubs scattered into particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 0.8cm, then dried in the shade until moisture content Less than 2.2%, negative rice is obtained；Then extracting tea seed oil is placed in pot after being heated to 97 DEG C, and negative rice is added, and deep-fat frying time is 11 seconds, Then it pulls the negative rice fried out, cools to room temperature after draining oil to get polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 0.8cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 0.9cm, then the Titian disk for spreading fresh green onion out is put into fragrance extracting machine, is made The door of fragrance extracting machine is in half-open position, and half-open angle is 30 degree, carries out 3 hours drying and processings, fragrance extracting machine drying temperature is arranged It is 90 DEG C, obtains dry green onion, then take out dry green onion, is cooled to room temperature in the environment of relative humidity is 20% to get chopped spring onion；

C1. it prepares sweet potato vermicelli: by weight, taking that surface is smooth, 6 parts of raw sweet potato of no disease and pests harm, crushed, so Afterwards plus 1.3 parts of antioxygen lubricating fluid, it filters after mixing evenly, collects filtrate I, then filter residue 0.3 part of rinse 2 of antioxygen lubricating fluid It is secondary, filtrate II is collected, merges filtrate twice and is placed in sedimentation basin, shaddock ped piece is then added in sedimentation basin, stands 9 at 35 DEG C Hour, it then pulls shaddock ped piece out, then discharge the supernatant in most sedimentation basin, then proceedes to that antioxygen lubricating fluid is added in sedimentation basin It 0.13 part, stirs evenly, obtains starch slurry；Then it takes starch slurry to be placed in a centrifuge dehydration, obtains wet starch, then take wet starch Carry and be kneaded into dough, is then placed in extruding machine and cures and be crushed to wet vermicelli, then wet vermicelli is placed in boiling water and stops 32 It is pulled out after second, is then truncated into the length of 24cm, aging 0.6 hour, then takes out at a temperature of being subsequently placed in 18 DEG C, at 69 DEG C Lower drying to moisture content is 8.6%, obtains sweet potato vermicelli；

Wherein, antioxygen lubricating fluid the preparation method comprises the following steps: by weight, taking 5.5 parts of banana skin, ethylate being added after smashing to pieces 23 parts of solution, then be ultrasonically treated 57 minutes, then stand be cooled to room temperature, obtain layering liquid, take supernatant liquid to get.

Ethyl alcohol salting liquid the preparation method comprises the following steps: by weight, taking concentration of volume percent is 20% ethanol solution 9 Part, be added 0.12 part of salt to get.

Shaddock ped piece the preparation method comprises the following steps: take fresh grapefruit skin, prune surface layer green peel, obtain platinum sponge part, then will Portion of sponge is cut into a thickness of 0.4m, a length of 5.5cm, the thin slice that width is 1.3cm, then boils 22 minutes in water, then Pull out and extract water, then be dried to moisture content be 5.5% to get.

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 28 DEG C to moisture content is 61%, obtains stem tea, so Afterwards by weight, it takes 7 parts of stem tea to be placed in pot, is added 0.2 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted For small fire, it is then added 0.3 part of water, frying to moisture content is 29%, then is dried to that moisture content less than 2.4%, is then crushed into powder Then end is added 0.3 part of wolfberry fruit powder, be uniformly mixed to get the own tea of tooth；

Wherein, wolfberry fruit powder the preparation method comprises the following steps: by weight, take 9 parts of dry wolfberry, the vinegar that volume fraction is 37% be added 50 parts of aqueous acid, heating is boiled 44 minutes, after being cooled to room temperature, and it is water-soluble that the ethyl alcohol that volume fraction is 74% is added while stirring Then liquid is added 5 parts of sodium bicarbonate, stirs evenly, then stand 18 minutes, then filter, and collects filter residue；Then take filter residue 53 After being dried under reduced pressure at DEG C, then crushes, is sieved to get wolfberry fruit powder.

E1. it dispenses: by weight, taking 2.6 parts of white sugar, 1.6 parts of tea-seed oil, 1 part of salt, 1.5 parts of sweet potato vermicelli, fries flower Raw 09 part, 0.4 part and 0.4 part of chopped spring onion of the own tea of tooth, are individually packaged into bag；Then 5 parts and 1.5 parts of polished glutinous flower of oily fruit are taken, is mixed Bag is packaged into after conjunction；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type sweet potato oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 11 parts of glutinous rice are taken, 95 meshes are smashed it through, then plus 25.5 parts of water, impregnates 10 at room temperature Minute, it then drains the water, then plus 1.8 parts of water, stirs evenly, obtain glutinous paste, then rubbing glutinous paste at diameter is 0.7cm Glutinous rice grain, it is spare；

B2. 2.7 parts of glutinous rice are taken, 83 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 4 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then used Sieve screens out the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 26 parts of extracting tea seed oil are placed in pot after being heated to 97 DEG C, and glutinous rice ball is added, and 97 DEG C of temperature is kept to carry out oil It is fried, until glutinous rice ball floats to pasta, then pulls glutinous rice ball out, drain oil, obtain oily fruit.

Embodiment 6

A1. it prepares polished glutinous flower: by weight, taking 5.7 parts of glutinous rice, 9.7 parts of water that temperature is 27.5 DEG C are added, keep water Temperature after impregnating 223 minutes, drains the water at 27.5 DEG C, is subsequently placed in Steam by water bath 3 hours on steamer, obtains ripe glutinous rice；It then will be ripe Glutinous rice is placed on bamboo basket and spreads out, and dries in the shade until moisture content is 22%, and the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of After ripe glutinous rice rubs scattered into particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 1.1cm, then dried in the shade until moisture content Less than 4.2%, negative rice is obtained；Then extracting tea seed oil is placed in pot after being heated to 104 DEG C, and negative rice, deep-fat frying time 12 is added Second, it then pulls the negative rice fried out, cools to room temperature after draining oil to get polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 1cm length, connect Be placed in Titian disk and spread out, spread out with a thickness of 1.2cm, then the Titian disk for spreading fresh green onion out be put into fragrance extracting machine, makes to mention The door of fragrant machine is in half-open position, and half-open angle is 50 degree, carries out 4 hours drying and processings, and setting fragrance extracting machine drying temperature is 98 DEG C, dry green onion is obtained, then takes out dry green onion, is cooled to room temperature in the environment of relative humidity is 24% to get chopped spring onion；

C1. it prepares sweet potato vermicelli: by weight, taking that surface is smooth, 7 parts of raw sweet potato of no disease and pests harm, crushed, so Afterwards plus 1.8 parts of antioxygen lubricating fluid, it filters after mixing evenly, collects filtrate I, then filter residue 0.3 part of rinse 2 of antioxygen lubricating fluid It is secondary, filtrate II is collected, merges filtrate twice and is placed in sedimentation basin, shaddock ped piece is then added in sedimentation basin, is stood at 37 DEG C It 11 hours, then pulls shaddock ped piece out, then discharges the supernatant in most sedimentation basin, then proceed to that antioxygen lubrication is added in sedimentation basin It 0.17 part of liquid, stirs evenly, obtains starch slurry；Then it takes starch slurry to be placed in a centrifuge dehydration, obtains wet starch, then take wet shallow lake Powder, which is carried, is kneaded into dough, is then placed in extruding machine and cures and be crushed to wet vermicelli, then wet vermicelli is placed in boiling water and is stopped It is pulled out after 38 seconds, is then truncated into the length of 27cm, aging 0.9 hour, then takes out at a temperature of being subsequently placed in 18.5 DEG C, Being dried at 71 DEG C to moisture content is 9.4%, obtains sweet potato vermicelli；

Wherein, antioxygen lubricating fluid the preparation method comprises the following steps: by weight, taking 6.5 parts of banana skin, ethylate being added after smashing to pieces 27 parts of solution, then be ultrasonically treated 62 minutes, then stand be cooled to room temperature, obtain layering liquid, take supernatant liquid to get.

Ethyl alcohol salting liquid the preparation method comprises the following steps: by weight, taking concentration of volume percent is 24% ethanol solution 11 Part, be added 0.18 part of salt to get.

Shaddock ped piece the preparation method comprises the following steps: take fresh grapefruit skin, prune surface layer green peel, obtain platinum sponge part, then will Portion of sponge is cut into a thickness of 0.4cm, a length of 6.5cm, the thin slice that width is 1.8cm, then boils 27 minutes in water, then Pull out and extract water, then be dried to moisture content be 6.5% to get.

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 31 DEG C to moisture content is 63%, obtains stem tea, so Afterwards by weight, it takes 8.5 parts of stem tea to be placed in pot, is added 0.4 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted Whole is small fire, is then added 0.4 part of water, and frying to moisture content is 33%, then is dried to that moisture content less than 4.4%, is then ground into Then powder is added 0.5 part of wolfberry fruit powder, be uniformly mixed to get the own tea of tooth；

Wherein, wolfberry fruit powder the preparation method comprises the following steps: by weight, take 11 parts of dry wolfberry, it is 43% that volume fraction, which is added, 61 parts of aqueous acetic acid, heating is boiled 50 minutes, after being cooled to room temperature, and the ethanol water that volume fraction is 81% is added while stirring Then solution is added 7 parts of sodium bicarbonate, stirs evenly, then stand 23 minutes, then filter, and collects filter residue；Then filter residue is taken to exist After being dried under reduced pressure at 58 DEG C, then crushes, is sieved to get wolfberry fruit powder.

E1. it dispenses: by weight, taking 3.1 parts of white sugar, 2.4 parts of tea-seed oil, 1.5 parts of salt, 2.5 parts of sweet potato vermicelli, fries 0.6 part and 0.4 part of chopped spring onion of the own tea of 1.1 parts of peanut, tooth, individually it is packaged into bag；Then 5.1 parts of oily fruit and polished glutinous flower 2.2 are taken Part, bag is packaged into after mixing；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type sweet potato oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 13 parts of glutinous rice are taken, 104 meshes are smashed it through, then plus 25.5 parts of water, is impregnated at room temperature It 14 minutes, then drains the water, then plus 2.8 parts of water, stirs evenly, obtain glutinous paste, then glutinous paste is rubbed into diameter be The glutinous rice grain of 0.9cm, it is spare；

B2. 3.7 parts of glutinous rice are taken, 88 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 5 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then used Sieve screens out the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 30 parts of extracting tea seed oil are placed in pot after being heated to 104 DEG C, and glutinous rice ball is added, and 104 DEG C of temperature is kept to carry out Then frying pulls glutinous rice ball out, drains oil, obtain oily fruit until glutinous rice ball floats to pasta.

Embodiment 7

A1. it prepares polished glutinous flower: by weight, taking 4.9 parts of glutinous rice, 9.2 parts of water that temperature is 27 DEG C are added, keep water temperature At 27 DEG C, after impregnating 210 minutes, drains the water, be subsequently placed in Steam by water bath 2.5 hours on steamer, obtain ripe glutinous rice；It then will be ripe glutinous Rice, which is placed on bamboo basket, to be spread out, and is dried in the shade until moisture content is 21%, and the ripe glutinous rice tight knot in part is agglomerating at this time, and part is pockets of ripe After glutinous rice rubs scattered into particle, ripe glutinous rice is spread out on bamboo basket again, is spread out with a thickness of 0.9cm, then dried in the shade until moisture content is small In 3.2%, negative rice is obtained；Then extracting tea seed oil is placed in pot after being heated to 101 DEG C, and negative rice is added, and deep-fat frying time is 11 seconds, Then it pulls the negative rice fried out, cools to room temperature after draining oil to get polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 0.9cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 1cm, then the Titian disk for spreading fresh green onion out is put into fragrance extracting machine, makes to mention The door of fragrant machine is in half-open position, and half-open angle is 40 degree, carries out 3.5 hours drying and processings, fragrance extracting machine drying temperature is arranged It is 94 DEG C, obtains dry green onion, then take out dry green onion, is cooled to room temperature in the environment of relative humidity is 22% to get chopped spring onion；

C1. it prepares sweet potato vermicelli: by weight, taking that surface is smooth, 6.5 parts of raw sweet potato of no disease and pests harm, crushed, Then plus 1.5 parts of antioxygen lubricating fluid, filter after mixing evenly, collect filtrate I, then filter residue 0.3 part of rinse 2 of antioxygen lubricating fluid It is secondary, filtrate II is collected, merges filtrate twice and is placed in sedimentation basin, shaddock ped piece is then added in sedimentation basin, is stood at 36 DEG C It 10 hours, then pulls shaddock ped piece out, then discharges the supernatant in most sedimentation basin, then proceed to that antioxygen lubrication is added in sedimentation basin It 0.15 part of liquid, stirs evenly, obtains starch slurry；Then it takes starch slurry to be placed in a centrifuge dehydration, obtains wet starch, then take wet shallow lake Powder, which is carried, is kneaded into dough, is then placed in extruding machine and cures and be crushed to wet vermicelli, then wet vermicelli is placed in boiling water and is stopped It is pulled out after 35 seconds, is then truncated into the length of 25cm, aging 0.8 hour, then takes out at a temperature of being subsequently placed in 18 DEG C, 70 Being dried at DEG C to moisture content is 9%, obtains sweet potato vermicelli；

Wherein, antioxygen lubricating fluid that ethylate is added the preparation method comprises the following steps: by weight, take 6 parts of banana skin, after smashing to pieces is molten 25 parts of liquid, then be ultrasonically treated 60 minutes, then stand be cooled to room temperature, obtain layering liquid, take supernatant liquid to get.

Ethyl alcohol salting liquid the preparation method comprises the following steps: by weight, taking concentration of volume percent is 22% ethanol solution 10 Part, be added 0.15 part of salt to get.

Shaddock ped piece the preparation method comprises the following steps: take fresh grapefruit skin, prune surface layer green peel, obtain platinum sponge part, then will Portion of sponge is cut into a thickness of 0.4cm, a length of 6cm, the thin slice that width is 1.5cm, then boils 25 minutes, then fishes out in water Extract water out, then be dried to moisture content be 6% to get.

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 30 DEG C to moisture content is 62%, obtains stem tea, so Afterwards by weight, it takes 7.8 parts of stem tea to be placed in pot, is added 0.3 part of tea-seed oil, is fried with high fire to blade face and crispaturaed, then adjusted Whole is small fire, is then added 0.3 part of water, and frying to moisture content is 31%, then is dried to that moisture content less than 3.4%, is then ground into Then powder is added 0.4 part of wolfberry fruit powder, be uniformly mixed to get the own tea of tooth；

Wherein, wolfberry fruit powder the preparation method comprises the following steps: by weight, take 10 parts of dry wolfberry, it is 40% that volume fraction, which is added, 56 parts of aqueous acetic acid, heating is boiled 47 minutes, after being cooled to room temperature, and the ethanol water that volume fraction is 77% is added while stirring Then solution is added 6 parts of sodium bicarbonate, stirs evenly, then stand 20 minutes, then filter, and collects filter residue；Then filter residue is taken to exist After being dried under reduced pressure at 55 DEG C, then crushes, is sieved to get wolfberry fruit powder.

E1. it dispenses: by weight, taking 2.9 parts of white sugar, 2 parts of tea-seed oil, 1.2 parts of salt, 2 parts of sweet potato vermicelli, fries peanut 1 part, 0.5 part and 0.4 part of chopped spring onion of the own tea of tooth, are individually packaged into bag；Then 5.9 parts and 1.9 parts of polished glutinous flower of oily fruit are taken, mixing After be packaged into bag；Last above-mentioned each bag respectively take 1 bag it is packed, that is, complete preparation, obtain pouring type sweet potato oil tea.

Wherein, oily fruit preparation method the following steps are included:

A2. by weight, 12 parts of glutinous rice are taken, 100 meshes are smashed it through, then plus 24 parts of water, impregnates 12 at room temperature Minute, it then drains the water, then plus 2.3 parts of water, stirs evenly, obtain glutinous paste, then rubbing glutinous paste at diameter is 0.8cm Glutinous rice grain, it is spare；

B2. 3.2 parts of glutinous rice are taken, 82 meshes are smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry glutinous rice In powder, and glutinous rice grain is made to roll back and forth in dry glutinous rice flour 4 times, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, then used Sieve screens out the dry glutinous rice flour being not attached on glutinous rice grain, obtains glutinous rice ball；

C2. 28 parts of extracting tea seed oil are placed in pot after being heated to 101 DEG C, and glutinous rice ball is added, and 101 DEG C of temperature is kept to carry out Then frying pulls glutinous rice ball out, drains oil, obtain oily fruit until glutinous rice ball floats to pasta.

Embodiment 8

It is outside one's consideration except setting 18 for the half-open angle of Titian gate in step b1, remaining method is the same as embodiment 5.

Embodiment 9

It is outside one's consideration except setting 62 for the half-open angle of Titian gate in step b1, remaining method is the same as embodiment 5.

Embodiment 10

In addition to using water that antioxygen lubricating fluid is replaced to prepare sweet potato vermicelli in step c1, remaining method is the same as embodiment 5.

Embodiment 11

In addition to being added without shaddock ped piece when preparing sweet potato vermicelli in step c1, remaining method is the same as embodiment 5.

Embodiment 12

Moisten except using concentration of volume percent to replace ethyl alcohol salting liquid to prepare antioxygen by 22% ethanol solution in step c1 Outside synovia, remaining method is the same as embodiment 5.

Embodiment 13

Except the own tealeaves of step d1 dens in dente is directly fried to moisture content less than 3.4% without shining dry run in pot Outside, remaining method is the same as embodiment 5.

Embodiment 14

In addition to stem tea is dried to that moisture content is 6% in step c1, remaining method is the same as embodiment 5.

Embodiment 15

Except the mass fraction that sodium bicarbonate is added when preparing wolfberry fruit powder in step d1 is the 3.5 especially same embodiment of remaining method 5。

Embodiment 16

Except the mass fraction that sodium bicarbonate is added when preparing wolfberry fruit powder in step d1 is the 8.5 especially same embodiment of remaining method 5。

The comparison of 17 implementation result of embodiment

1. the preparation of laboratory sample: choosing with a collection of raw material, laboratory sample is prepared according to the method for embodiment 1-16 1-16。

2. evaluation method: random invitation oil tea production distributors represent 30 people composition oil tea and judge the committee.

2.1. quality evaluation is carried out to the oil tea that laboratory sample 3-7,13-16 are brewed by evaluation criterion in table 1, it is specific to rush Bubble method are as follows: the own tea of tooth is taken, water is added by solid-liquid ratio 1:15, appropriate tea-seed oil is then added, is then boiled in pot 5 minutes, Then it after appropriate salt is added, pours into transparent bowl.Evaluation method are as follows: color, fragrance and the precipitating of millet paste are first investigated, Then it is slowly stirred 30 seconds with chopsticks, then osculum is trembled into and slowly swallowed, experiences after drinking and determine whether back within 5 minutes sweet, connect Gargled with 37 DEG C of pure water, then taste next laboratory sample.Every judging panel is respectively to the color of oil tea, fragrance, precipitating It gives a mark with flavour, each judging panel's score is finally summarized by Tong Fen group, be averaged as final result, detailed results are shown in Table 2。

2.2. the quality of the chopped spring onion of laboratory sample 3,5,7-9 is evaluated, investigates the appearance and fragrance of chopped spring onion, then will Chopped spring onion is directly placed into chewing evaluation mouthfeel, evaluation result in mouth and is shown in Table 3.

2.3. laboratory sample 1-3,5,7, the sweet potato vermicelli quality of 10-12 are evaluated, inspects vermicelli appearance and smell； Then the own tea of tooth is taken, water is added by solid-liquid ratio 1:15, is subsequently added into vermicelli and appropriate tea-seed oil, after boiling 8 minutes, adds suitable Salt is measured, pouring into bowl can taste, and pull vermicelli out, pinched with hand and experience toughness, evaluate mouthfeel and strip-breaking rate, evaluation result are shown in Table 4.

1 oil tea millet paste quality evaluation table of table

3. evaluation result

2 oil tea millet paste quality evaluation result of table

Sample	Color	Fragrance	Precipitating	Flavour	Total score
						Laboratory sample 3	18.1	18.3	18.2	38.1	92.7
Laboratory sample 4	18.4	18.6	18.4	38.3	93.7
						Laboratory sample 5	18.8	18.8	18.6	38.8	95.0
Laboratory sample 6	19.0	19.1	18.8	39.2	96.1
						Laboratory sample 7	19.4	19.3	19.4	39.6	97.7
Laboratory sample 13	11.3	11.3	11.7	21.5	55.8
						Laboratory sample 14	12.2	12.5	12.7	18.2	55.6
Laboratory sample 15	17.6	18.5	18.9	15.8	70.8
						Laboratory sample 16	16.7	18.7	14.3	13.5	63.2

3 chopped spring onion quality evaluation result of table

4 sweet potato vermicelli quality evaluation result of table

4. experimental result

As seen from Table 2, the quality evaluation score for the oil tea that laboratory sample 3-7 is brewed is higher than laboratory sample 13-16；From table 3 Find out, the quality evaluation of 3,5,7 chopped spring onion of laboratory sample is better than laboratory sample 8,9；As seen from Table 4,3,5,7 sweet potato powder of laboratory sample The quality evaluation of item is better than laboratory sample 1,2,10-12.

Laboratory sample 8, which prepares chopped spring onion, keeps the half-open angle of Titian gate smaller, and the sulfide for the nose that causes to choke fails completely anti- It answers, mouthfeel decline.

Laboratory sample 9, which prepares chopped spring onion, keeps the half-open angle of Titian gate larger, cause in green onion pigment composition oxidation, fragrance at Divide loss, influences the color, fragrance and mouthfeel of chopped spring onion.

It is impregnated when laboratory sample 1 and 2 prepares sweet potato vermicelli using water, and is added without shaddock ped piece adsorbing contaminant, caused Vermicelli thickness is uneven, adhesion and silk, poor flexibility, color is dark, impurity is more, and coarse mouthfeel is easily broken, has half-cooked and sticks to one's teeth, without sweet potato Taste, strip-breaking rate are very high.

It is impregnated when preparing sweet potato vermicelli in laboratory sample 10 using water, lacks the greasing substance in banana skin and oxidation Ferment, fails to make that vermicelli surface is smooth, color is bright, and is easy drafting and sticks to one's teeth, and toughness not enough causes strip-breaking rate slightly higher.

Laboratory sample 11 is added without shaddock ped piece and carries out impurity absorption when preparing sweet potato vermicelli, impurity in starch is caused to remove not Completely, cause vermicelli plucked, color dark and black, impurity it is obvious, entrance is coarse, it is half-cooked, stick to one's teeth, toughness is inadequate and broken strip Rate is high.

It is extracted when preparing antioxygen lubricating fluid in laboratory sample 12 with ethanol solution, fails to form certain solution electricity Position, causes lubricated granules object in banana skin to fail largely to extract, and after impregnating starch from sweet potato, does not play resist blocking and that effect Fruit, makes that sweet potato vermicelli is slightly coarse, has half-cooked and sticks to one's teeth, and strip-breaking rate is high.

It is identical as laboratory sample 7 that the own tealeaves of tooth in laboratory sample 13 is directly fried to moisture content in pot, due to length Time high temperature frying, causes that the oil tea millet paste color brewed is partially dark, precipitating is more, fragrance is thin, lacks fragrant and sweet mellow sense, time sweet Duration is partially short.

Height of the moisture content compared with embodiment 3-7 after stem tea dries in laboratory sample 14, due to shorter, the tealeaves that dries the time Fragrance and soup look present-color material fail completely generate, bitter taste ingredient fail whole oxidation removals, cause the oil tea tea brewed Soup look pool it is darker and light, fragrance is light, lack it is fragrant and sweet mellow, and it is micro- have bitter taste, return the sweet duration it is also partially short.

The amount that sodium bicarbonate is added when preparing fructus lycii in laboratory sample 15 is fewer than laboratory sample 3-7, leads to polysaccharide in fructus lycii It extracts not exclusively, the sweet of the oil tea brewed is reduced, simultaneous with bitter taste.

The amount that sodium bicarbonate is added when preparing fructus lycii in laboratory sample 16 is more than laboratory sample 3-7, leads to the oil tea brewed Millet paste bitter taste is heavier.

Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to In the covered the scope of the patents of the present invention.

Claims

1. a kind of preparation method of pouring type sweet potato oil tea, which comprises the following steps:

A1. it prepares polished glutinous flower: by weight, taking 3.4-6.4 parts of glutinous rice, 8.2-10.2 parts of water that temperature is 26-28 DEG C are added, 26-28 DEG C is maintained water temperature at, after impregnating 185-235 minutes, drains the water, is subsequently placed on steamer Steam by water bath 1.5-3.5 hours, obtains To ripe glutinous rice；Then ripe glutinous rice is placed on bamboo basket and is spread out, and dried in the shade until moisture content is 19%-23%, part is ripe glutinous at this time Rice tight knot it is agglomerating, after the pockets of ripe glutinous rice in part is rubbed scattered into particle, ripe glutinous rice is spread out on bamboo basket again, spread out with a thickness of 0.7-1.2cm, then dry in the shade until moisture content less than 5.2%, obtain negative rice；Then extracting tea seed oil is placed in pot and is heated to 94- After 108 DEG C, negative rice is added, deep-fat frying time is 9-13 seconds, then pulls the negative rice fried out, drain cool after oil to room temperature to get Polished glutinous flower；

B1. it prepares chopped spring onion: taking fresh green onion, after rejecting yellow leaf, root and Bulbus Allii Fistulosi, clean, be then cut into the segment of 0.7-1.1cm length, Then it is placed in Titian disk and spreads out, spread out with a thickness of 0.7-1.3cm, the Titian disk for spreading fresh green onion out is then put into fragrance extracting machine In, so that the door of fragrance extracting machine is in half-open position, half-open angle is 20-60 degree, carries out 2.5-4.5 hours drying and processings, setting Fragrance extracting machine drying temperature is 86-102 DEG C, obtains dry green onion, then takes out dry green onion, in the environment of relative humidity is 18%-26% It is cooled to room temperature to get chopped spring onion；

C1. it prepares sweet potato vermicelli: by weight, taking surface smooth, raw sweet potato 5-8 parts no disease and pests harm, crushed, add water Filter after mixing evenly, collect filtrate I, then filter residue water rinse 2-3 time, collect filtrate II, merging twice filtrate be placed in it is heavy In the pond of shallow lake, 8-12 hours is stood at 34-38 DEG C, then discharge the supernatant in most sedimentation basin, stir evenly, obtain starch slurry；It connects Take starch slurry to be placed in a centrifuge dehydration, obtain wet starch, then take wet starch to carry and be kneaded into dough, be then placed in extruding machine Wet vermicelli is cured and be crushed to, then wet vermicelli is placed in boiling water after stopping 30-40 seconds and is pulled out, be then truncated into 22- The length of 28cm is then taken out aging 0.5-1 hours at a temperature of being subsequently placed in 17-19 DEG C, dries at 68-72 DEG C to containing Water rate is 8.2%-9.8%, obtains sweet potato vermicelli；

D1. it prepares the own tea of tooth: taking the own tealeaves of fresh tooth, being dried at 27-33 DEG C to moisture content is 59%-65%, obtains dry tea Then by weight leaf takes 6.3-9.3 parts of stem tea to be placed in pot, be added tea-seed oil 0.1-0.5 parts, fried with high fire to leaf Roll contracting, is then adjusted to small fire, is then added water 0.2-0.5 parts, and frying to moisture content is 27%-35%, then is dried to aqueous Rate is then ground into powder less than 5.5%, is then added wolfberry fruit powder 0.2-0.6 parts, is uniformly mixed to get the own tea of tooth；

E1. it dispenses: by weight, taking 2.4-3.4 parts of white sugar, 1.2-2.8 parts of tea-seed oil, 0.7-1.7 parts of salt, sweet potato vermicelli 1-3 parts, stir-fry peanut 0.8-1.2 parts, own tea 0.3-0.7 parts and 0.3-0.5 parts of chopped spring onion of tooth, are individually packaged into bag；Then it takes Oily fruit 4.2-7.6 parts and polished glutinous flower 1.2-2.6 parts, bag is packaged into after mixing；Last above-mentioned each bag respectively take 1 bag it is packed, i.e., it is complete At preparation, pouring type sweet potato oil tea is obtained.

2. a kind of preparation method of pouring type sweet potato oil tea according to claim 1, which is characterized in that the step c1 Are as follows: it by weight, takes surface smooth, raw sweet potato 5-8 parts no disease and pests harm, is crushed, then plus antioxygen lubricates molten 1-2 Part, it filters after mixing evenly, collects filtrate I, then filter residue is with 0.2-0.4 part of antioxygen lubricating fluid rinse 2-3 times, collection filtrate II, merge filtrate twice and be placed in sedimentation basin, shaddock ped piece is then added in sedimentation basin, stands 8-12 hours at 34-38 DEG C, Then it pulls shaddock ped piece out, then discharges the supernatant in most sedimentation basin, then proceed to that antioxygen lubricating fluid 0.1- is added in sedimentation basin It 0.2 part, stirs evenly, obtains starch slurry；Then it takes starch slurry to be placed in a centrifuge dehydration, obtains wet starch, then take wet starch Carry and be kneaded into dough, is then placed in extruding machine and cures and be crushed to wet vermicelli, then wet vermicelli is placed in boiling water and stops 30- It is pulled out after 40 seconds, is then truncated into the length of 22-28cm, aging 0.5-1 hours at a temperature of being subsequently placed in 17-19 DEG C, then It takes out, being dried at 68-72 DEG C to moisture content is 8.2%-9.8%, obtains sweet potato vermicelli.

3. a kind of preparation method of pouring type sweet potato oil tea according to claim 2, which is characterized in that the antioxygen lubrication Liquid the preparation method comprises the following steps: by weight, take 5-7 parts of banana skin, 20-30 part of ethyl alcohol salting liquid are added after smashing to pieces, then ultrasound Processing 55-65 minute, then stand be cooled to room temperature, obtain be layered liquid, take supernatant liquid to get.

4. a kind of preparation method of pouring type sweet potato oil tea according to claim 3, which is characterized in that the ethylate is molten Liquid the preparation method comprises the following steps: by weight, taking concentration of volume percent is 8-12 part of ethanol solution of 18%-26%, is added and eats 0.1-0.2 parts of salt to get.

5. a kind of preparation method of pouring type sweet potato oil tea according to claim 2, which is characterized in that the shaddock ped piece The preparation method comprises the following steps: taking fresh grapefruit skin, surface layer green peel is pruned, platinum sponge part is obtained, portion of sponge is then cut into thickness Degree be 0.3-0.5cm, the thin slice that a length of 5-7cm, width are 1-2cm, then boil in water 20-30 minutes, then pull out and extract Water, then be dried to moisture content be 5%-7% to get.

6. a kind of preparation method of pouring type sweet potato oil tea according to claim 1, which is characterized in that described in step d1 Wolfberry fruit powder the preparation method comprises the following steps: by weight, take 8.5-11.5 parts of dry wolfberry, the vinegar that volume fraction is 34%-46% be added 45-67 parts of aqueous acid, heating is boiled 41-53 minutes, after being cooled to room temperature, and it is 70%- that volume fraction is added while stirring Then 84% ethanol water is added sodium bicarbonate 4-8 parts, stirs evenly, then stand 15-25 minutes, then filter, and collects Filter residue；Then it after taking filter residue to be dried under reduced pressure at 50-60 DEG C, then crushes, be sieved to get wolfberry fruit powder.

7. a kind of preparation method of pouring type sweet potato oil tea according to claim 1, which is characterized in that described in step d1 The fresh own tealeaves of tooth is selected from the 1 bud 2-4 leaf picked the 3-5 month.

8. a kind of pouring type sweet potato oil tea according to claim 1, which is characterized in that the preparation of oil fruit described in step e1 Method the following steps are included:

A2. by weight, 10.5-13.5 parts of glutinous rice are taken, 90-110 mesh is smashed it through, then plus 21-27 parts of water, in room temperature Lower immersion 9-15 minutes, then drains the water, and then plus 1.3-3.3 parts of water, stirs evenly, obtains glutinous paste, then rub glutinous paste It is twisted into the glutinous rice grain that diameter is 0.6-1cm, it is spare；

B2. 2.2-4.2 parts of glutinous rice are taken, 75-90 mesh is smashed it through, obtains dry glutinous rice flour；Then above-mentioned glutinous rice grain is taken to be placed in dry In glutinous rice flour, and glutinous rice grain is made to roll 3-6 times back and forth in dry glutinous rice flour, until one layer of dry glutinous rice flour is adhered on glutinous rice grain surface, Then the dry glutinous rice flour being not attached on glutinous rice grain is screened out with sieve, obtains glutinous rice ball；

C2. it extracting tea seed oil 25-31 parts, is placed in pot after being heated to 94-108 DEG C, glutinous rice ball is added, keep 94-108 DEG C of temperature Frying is carried out, until glutinous rice ball floats to pasta, glutinous rice ball is then pulled out, drains oil, obtain oily fruit.

9. a kind of pouring type sweet potato oil tea according to claim 7, which is characterized in that the sieve of sieving described in step a2 Mesh number is than the big 12-20 mesh in step b1.

10. a kind of pouring type sweet potato oil tea obtained by any one of claim 1-9 preparation method.