CN109875003A - A kind of preparation process that tea perfume flavor Rosa roxburghii Tratt is dry - Google Patents
A kind of preparation process that tea perfume flavor Rosa roxburghii Tratt is dry Download PDFInfo
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- CN109875003A CN109875003A CN201910330828.6A CN201910330828A CN109875003A CN 109875003 A CN109875003 A CN 109875003A CN 201910330828 A CN201910330828 A CN 201910330828A CN 109875003 A CN109875003 A CN 109875003A
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- rosa roxburghii
- roxburghii tratt
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Abstract
The invention discloses the preparation processes that a kind of tea perfume flavor Rosa roxburghii Tratt is done, and include the following steps: that (1) takes Rosa roxburghii Tratt fresh fruit, cut away end to end, then cut in half from middle part, are enucleated, are then placed on clear bubbly water 7-8h, clean up after filtering out；Clean Rosa roxburghii Tratt pulp is placed in 35-45 DEG C and is dried to taking-up when moisture content is 25-35%, it is dry to obtain Rosa roxburghii Tratt；(2) green tea is taken, 80-90 DEG C of bubbly water 3-8min, leaching tea is placed in, and dry be put into tea of Rosa roxburghii Tratt made from step (1) is impregnated into 40-60min, then filters out tea, obtain A product；(3) sugar, Chinese prickly ash, illiciumverum and fennel are added into A product, and stirs evenly, is subsequently placed in 100-120 DEG C of processing 15-25min in high-pressure sterilizing pot, is done after taking out cooling up to tea perfume flavor Rosa roxburghii Tratt.Rosa roxburghii Tratt prepared by the present invention, which is done, has special taste, full of nutrition, and the characteristics of superior in taste, for promoting the economic benefit of Rosa roxburghii Tratt to be of great significance.
Description
Technical field
The present invention relates to the preparation process that a kind of Rosa roxburghii Tratt is done, the dry preparation processes of especially a kind of tea perfume flavor Rosa roxburghii Tratt.
Background technique
The specialty wild fruit in Guizhou is Rosa roxburghii Tratt [Rosa roxburghii Tratt], belongs to rosaceae Rosa also known as oblonga
Son send the spring to return, Wen Xianguo, rosa roxburghii.Rosa roxburghii Tratt is perennial machaka, and bis- ruler of Gao Ke is permitted, limb and fruit all spinosities, leaf pair
Raw, ellipse, there is sawtooth at edge.Spring opens chrysanthemum, and annual 7, August maturation, fruit is big, and meat is thick, and just entrance is sour and puckery for fresh fruit, wink
Between become sweet.Rosa roxburghii Tratt originates in the Yunnan-Guizhou Plateau, is mainly grown in the ground such as Guizhou, Sichuan, Yunnan, the Rosa roxburghii Tratt kind in Guizhou is most
More, yield ranks first in the whole country.Rosa roxburghii Tratt is rich in various nutrients, mature Rosa roxburghii Tratt is fleshy hypertrophy, sweet and sour, fruit rich in sugar,
More than vitamin, carrotene, organic acid and more than 20 kinds of amino acid, 10 microelement and peroxide beneficial to human body
Mutase.Especially Vitamin C content is high, is the highest laudatory title with " king of vitamin C " in current fruit.
Rosa roxburghii Tratt edible value is very high.Developed at present Rosa roxburghii Tratt Normal juice and beverage, Yoghourt, fermented food, sugar prod and
The multiple products such as health care product, the favor by domestic and international consumer.In addition to this, Rosa roxburghii Tratt fresh fruit is carried out using advanced technology
Working process is fabricated to the food such as can, jam, fruit wine, cold drink, fruit juice, Rosa roxburghii Tratt cake, keeps Rosa roxburghii Tratt product nutrition rich
It is rich, tasty.The research that taste in terms of snack currently is made to Rosa roxburghii Tratt is also relatively simple, and it is dry not occur tea perfume flavor Rosa roxburghii Tratt
Report, research tea perfume flavor Rosa roxburghii Tratt dryed product are necessary.
Rosa roxburghii Tratt and green tea (present invention has studied Duyun Maojian Tea, is one kind of green tea) are processed into tea perfume Rosa roxburghii Tratt together
It is dry, people's replenishing vitamins C and required nutriment can be not only given, but also the bitter taste for reducing Rosa roxburghii Tratt gives people not
The same mouth feeling experience, for the exploitation of Rosa roxburghii Tratt resource, using providing a new reference approach.
Summary of the invention
The object of the present invention is to provide the preparation processes that a kind of tea perfume flavor Rosa roxburghii Tratt is done.Rosa roxburghii Tratt prepared by the present invention is dry
It is full of nutrition with special taste, and the characteristics of superior in taste, for promoting the economic benefit of Rosa roxburghii Tratt to be of great significance.
Technical solution of the present invention: a kind of preparation process that tea perfume flavor Rosa roxburghii Tratt is dry includes the following steps:
(1) Rosa roxburghii Tratt fresh fruit is taken, cuts away end to end, then cuts in half from middle part, is enucleated, is then placed on clear bubbly water 7-8h,
It is cleaned up after filtering out；Clean Rosa roxburghii Tratt pulp is placed in 35-45 DEG C and is dried to taking-up when moisture content is 25-35%, obtains Rosa roxburghii Tratt
It is dry；
(2) green tea is taken, is placed in 80-90 DEG C of bubbly water 3-8min, leaching tea, and will pierce made from step (1)
Dry be put into tea of pears impregnates 40-60min, then filters out tea, obtains A product；
(3) sugar, Chinese prickly ash, illiciumverum and fennel are added into A product, and stirs evenly, is subsequently placed in 100- in high-pressure sterilizing pot
120 DEG C of processing 15-25min are done after taking out cooling up to tea perfume flavor Rosa roxburghii Tratt.
The dry preparation process of tea perfume flavor Rosa roxburghii Tratt above-mentioned, in the step (1), Rosa roxburghii Tratt fresh fruit is impregnated in clear water
Then 7h is washed 3-5 times with clear water.
The dry preparation process of tea perfume flavor Rosa roxburghii Tratt above-mentioned, in the step (1), Rosa roxburghii Tratt pulp is placed in 40 DEG C and is dried to
Moisture content is 30%.
The dry preparation process of tea perfume flavor Rosa roxburghii Tratt above-mentioned, in the step (2), green tea is placed in 85 DEG C of water
Steep 5min.
The dry preparation process of tea perfume flavor Rosa roxburghii Tratt above-mentioned, in the step (2), dry Rosa roxburghii Tratt made from step (1) is to put
Enter and impregnates 50min in tea.
The dry preparation process of tea perfume flavor Rosa roxburghii Tratt above-mentioned, in the step (2), every 1-10g green tea 80-
The water of 100ml impregnates, and the tea of immersion is subject to that flood Rosa roxburghii Tratt completely dry.
Tea perfume flavor Rosa roxburghii Tratt above-mentioned dry preparation process in the step (3), is placed in 110 DEG C of processing 20min.
The dry preparation process of tea perfume flavor Rosa roxburghii Tratt above-mentioned, in the step (3), part meter by weight, is by A product 8-16
Part, 6-12 portions of sugar, 0.2-0.6 portions of Chinese prickly ashes, 0.07-0.13 parts of octagonal and 0.3-0.9 parts of fennel mixing.
The dry preparation process of tea perfume flavor Rosa roxburghii Tratt above-mentioned, part meter by weight, be by 10-14 part of A product, 8-10 parts it is sugared,
0.3-0.5 portions of Chinese prickly ashes, 0.09-0.11 parts of octagonal and 0.5-0.7 parts of fennel mixing.
The dry preparation process of tea perfume flavor Rosa roxburghii Tratt above-mentioned, part meter by weight, is by 12 parts, 9 portions sugar of A product, 0.4 part of flower
Green pepper, 0.1 part of illiciumverum and 0.6 part of fennel mixing.
Beneficial effects of the present invention
1, the present invention is impregnated in tea by doing Rosa roxburghii Tratt, and sugar, Chinese prickly ash, illiciumverum and fennel is added and carries out as condiment
Preparation, obtained Rosa roxburghii Tratt is dry to have tea perfume flavor, has the advantages that special taste；
2, the dry manufacturing process of Rosa roxburghii Tratt of the invention has been sufficiently reserved the nutriment of Rosa roxburghii Tratt, while also adding tealeaves
Nutrition has the advantages that full of nutrition；
3, Rosa roxburghii Tratt of the invention is dry in the production process, and by rationally controlling processing temperature and moisture content, cooperation is corresponding
Preparation process eliminates the bitterness of Rosa roxburghii Tratt, while fiber is softened, and has superior mouthfeel, is suitble to mass consumption, for
The promotion of Rosa roxburghii Tratt economy has positive effect.
Experimental example
Material: from Guizhou Province, Longli, Southern Guizhou, the Rosa roxburghii Tratt fresh fruit for going purchase mature along mountain and other places；The flower bought from market
Green pepper, illiciumverum, fennel and sugar；Duyun Maojian Tea is bought from the street Duyun City Wen Feng.
Instrument: automatic pressure steam sterilizer (Zealway (Xiamen) Instrument Inc.)；Constant Temp. Oven is used and is said
Bright book (Yongxing Ke Wei, Beijing Instrument Ltd.)；Refrigerator (Qingdao HaiEr Co., Ltd)；Triangular flask；Electronic balance.
Method: being cut away with tail with the head of small hilt Rosa roxburghii Tratt fresh fruit, then Rosa roxburghii Tratt cut in half from middle part, by the core in Rosa roxburghii Tratt
It digs out and.The Rosa roxburghii Tratt pulp done well is placed on clear 7~8h of bubbly water, is cleaned 3~5 times with clear water later.By cleaned Rosa roxburghii Tratt
Pulp is placed in disk in the Constant Temp. Oven for being put into 40 DEG C, and Rosa roxburghii Tratt pulp is stirred during drying, makes its drying
Uniformly.Pear flesh cocked drying to taken out when containing 30% moisture be put into it is spare in refrigerator.
27 triangular flasks are got out, weighs and has fooled dry Rosa roxburghii Tratt pulp, every bottle of 12g is sticked with label paper number.Claim respectively
It takes each 5 parts of all even high-quality green tea of 1g, 5g, 10g to be put into clean beaker, 90mL85 DEG C is added thereto bubble 5 minutes, tea is fallen
Enter after being impregnated 50 minutes in the triangular flask equipped with Rosa roxburghii Tratt, drops to tea.
It is steeped according to the formula addition that the formula table that tea perfume flavor Rosa roxburghii Tratt is done weighs the sugar, different fragrance of various concentration with tea
In good Rosa roxburghii Tratt, it is put into after mixing evenly with chopsticks in 110 DEG C of 20min of high-pressure sterilizing pot, takes out being stirred evenly with chopsticks, made
It is uniform to obtain fragrance, sugar and Rosa roxburghii Tratt dry-mixing, it is dry that tea perfume flavor Rosa roxburghii Tratt is just made.
The dry formula table of 1 tea perfume flavor Rosa roxburghii Tratt of table
2 tea perfume flavor Rosa roxburghii Tratt of table does evaluation criterion table
3 tea perfume flavor Rosa roxburghii Tratt of table does evaluation result table
4 tea perfume flavor Rosa roxburghii Tratt of table does the analysis of variance table of evaluation result
As known from Table 4: F > F crit is extremely significant.Illustrate mouthfeel and appearance, tea perfume flavor, sugariness to the dry finished product of tea perfume Rosa roxburghii Tratt
Have an impact, and then to making, tea perfume Rosa roxburghii Tratt is dry to be had an impact it can be concluded that the sugar of different proportion, fragrance, tealeaves is added.
5 tea perfume flavor Rosa roxburghii Tratt of table does evaluation result LSD fado weight comparison sheet
As shown in Table 5, the taste that different factors do tea perfume flavor Rosa roxburghii Tratt has the different level of signifiance.Tea perfume flavor Rosa roxburghii Tratt
Dry taste is again it is still further preferred that experimental group 6,7,11,8,9,22, followed by experimental group 13,17,10,20,2,12,23,5,14
Experimental group 4,21,15,26,18,3,27, taste it is poor be experimental group 1,19,16,25,24.
Conclusion: mouthfeel and appearance, tea perfume flavor, sugariness in evaluation criterion are done according to tea perfume flavor Rosa roxburghii Tratt, this is tested
Finished product is evaluated, in the range of experimental error allows, optimal tea perfume flavor Rosa roxburghii Tratt is dry be added 9g sugar, 0.4g Chinese prickly ash,
0.1g illiciumverum, 0.6g fennel, 1g tealeaves, followed by addition 10g sugar, 0.2g Chinese prickly ash, 0.5g illiciumverum, 0.4g fennel, 1g tealeaves.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but is not intended as the foundation limited the present invention.
The embodiment of the present invention
Embodiment 1: a kind of preparation process that tea perfume flavor Rosa roxburghii Tratt is dry includes the following steps:
(1) Rosa roxburghii Tratt fresh fruit is taken, cuts away end to end, then cuts in half from middle part, is enucleated, is then placed on clear bubbly water 7h, is filtered
4 times are washed with clear water after out to clean up；Clean Rosa roxburghii Tratt pulp is placed in 40 DEG C and is dried to taking-up when moisture content is 30%, must be pierced
Pears are dry；
(2) green tea 1g is taken, is placed in 85 DEG C of 90ml bubbly water 5min, leaching tea, and will pierce made from step (1)
Dry be put into tea of pears impregnates 50min, then filters out tea, obtains A product；
(3) A product 12g, 9g sugar, 0.4g Chinese prickly ash, 0.1g illiciumverum and 0.6g fennel are mixed, and stirred evenly, is subsequently placed in
110 DEG C of processing 20min in high-pressure sterilizing pot are done after taking out cooling up to tea perfume flavor Rosa roxburghii Tratt.
Embodiment 2: a kind of preparation process that tea perfume flavor Rosa roxburghii Tratt is dry includes the following steps:
(1) Rosa roxburghii Tratt fresh fruit is taken, cuts away end to end, then cuts in half from middle part, is enucleated, is then placed on clear bubbly water 8h, is filtered
3 times are washed with clear water after out to clean up；Clean Rosa roxburghii Tratt pulp is placed in 35 DEG C and is dried to taking-up when moisture content is 25%, must be pierced
Pears are dry；
(2) green tea 5g is taken, is placed in 80 DEG C of 80ml bubbly water 3min, leaching tea, and will pierce made from step (1)
Dry be put into tea of pears impregnates 40min, then filters out tea, obtains A product；
(3) A product 8g, 6g sugar, 0.2g Chinese prickly ash, 0.07g illiciumverum and 0.3g fennel are mixed, and stirred evenly, is subsequently placed in
100 DEG C of processing 15min in high-pressure sterilizing pot are done after taking out cooling up to tea perfume flavor Rosa roxburghii Tratt.
A kind of embodiment 3: preparation process that tea perfume flavor Rosa roxburghii Tratt is dry, which comprises the steps of:
(1) Rosa roxburghii Tratt fresh fruit is taken, cuts away end to end, then cuts in half from middle part, is enucleated, is then placed on clear bubbly water 8h, is filtered
5 times are washed with clear water after out to clean up；Clean Rosa roxburghii Tratt pulp is placed in 45 DEG C and is dried to taking-up when moisture content is 35%, must be pierced
Pears are dry；
(2) green tea 10g is taken, is placed in 90 DEG C of bubbly water 8min, leaching tea, and by Rosa roxburghii Tratt made from step (1)
Dry be put into tea impregnates 60min, then filters out tea, obtains A product；
(3) A product 16g, 12g sugar, 0.6g Chinese prickly ash, 0.13g illiciumverum and 0.9g fennel are mixed, and stirred evenly, then set
In 120 DEG C of processing 25min in high-pressure sterilizing pot, done after taking out cooling up to tea perfume flavor Rosa roxburghii Tratt.
Claims (10)
1. a kind of dry preparation process of tea perfume flavor Rosa roxburghii Tratt, which comprises the steps of:
(1) Rosa roxburghii Tratt fresh fruit is taken, cuts away end to end, then cuts in half from middle part, is enucleated, is then placed on clear bubbly water 7-8h, filters out
After clean up；Clean Rosa roxburghii Tratt pulp is placed in 35-45 DEG C and is dried to taking-up when moisture content is 25-35%, it is dry to obtain Rosa roxburghii Tratt；
(2) green tea is taken, is placed in 80-90 DEG C of bubbly water 3-8min, leaching tea, and Rosa roxburghii Tratt made from step (1) is done
It is put into tea and impregnates 40-60min, then filter out tea, obtain A product；
(3) sugar, Chinese prickly ash, illiciumverum and fennel are added into A product, and stirs evenly, is subsequently placed in high-pressure sterilizing pot 100-120 DEG C
15-25min is handled, is done after taking out cooling up to tea perfume flavor Rosa roxburghii Tratt.
2. the dry preparation process of tea perfume flavor Rosa roxburghii Tratt according to claim 1, it is characterised in that: in the step (1), thorn
Pears fresh fruit is that 7h is impregnated in clear water, is then washed 3-5 times with clear water.
3. the dry preparation process of tea perfume flavor Rosa roxburghii Tratt according to claim 1, it is characterised in that: in the step (1), thorn
It is 30% that pear flesh, which is placed in 40 DEG C and is dried to moisture content,.
4. the dry preparation process of tea perfume flavor Rosa roxburghii Tratt according to claim 1, it is characterised in that: green in the step (2)
Tea tealeaves is placed in 85 DEG C of bubbly water 5min.
5. the dry preparation process of tea perfume flavor Rosa roxburghii Tratt according to claim 1, it is characterised in that: in the step (2), step
Suddenly it is to be put into tea to impregnate 50min that Rosa roxburghii Tratt made from (1) is dry.
6. the dry preparation process of tea perfume flavor Rosa roxburghii Tratt according to claim 1, it is characterised in that: in the step (2), often
1-10g green tea is impregnated with the water of 80-100ml, and the tea of immersion is subject to that flood Rosa roxburghii Tratt completely dry.
7. the dry preparation process of tea perfume flavor Rosa roxburghii Tratt according to claim 1, it is characterised in that: in the step (3), be
It is placed in 110 DEG C of processing 20min.
8. the dry preparation process of tea perfume flavor Rosa roxburghii Tratt according to claim 1, it is characterised in that: in the step (3), press
Part of weight is counted, and is by 8-16 parts of A product, 6-12 portions of sugar, 0.2-0.6 portions of Chinese prickly ashes, 0.07-0.13 parts of octagonal and 0.3-0.9 parts of fennels
Perfume mixing.
9. the dry preparation process of tea perfume flavor Rosa roxburghii Tratt according to claim 8, it is characterised in that: part by weight is counted, and is
By 10-14 parts of A product, 8-10 portions of sugar, 0.3-0.5 portions of Chinese prickly ashes, 0.09-0.11 parts of octagonal and 0.5-0.7 parts of fennels mixing.
10. the dry preparation process of tea perfume flavor Rosa roxburghii Tratt according to claim 9, it is characterised in that: part by weight is counted, and is
12 parts, 9 portions sugar of A product, 0.4 portion of Chinese prickly ash, 0.1 part of illiciumverum and 0.6 portion of fennel are mixed.
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Cited By (1)
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| CN115500413A (en) * | 2022-08-03 | 2022-12-23 | 贵州初好农业科技开发有限公司 | Rosa roxburghii flower and fruit tea capable of nourishing heart and soothing nerves and preparation method of Rosa roxburghii flower and fruit tea |
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