CN109984235A - Tremella green tea cream and its manufacture craft - Google Patents
Tremella green tea cream and its manufacture craft Download PDFInfo
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- CN109984235A CN109984235A CN201910299064.9A CN201910299064A CN109984235A CN 109984235 A CN109984235 A CN 109984235A CN 201910299064 A CN201910299064 A CN 201910299064A CN 109984235 A CN109984235 A CN 109984235A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
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Abstract
The invention discloses a kind of tremella green tea cream, including following components by weight: 60-90 parts of tremella, 40-80 parts of green tea, 10-20 parts of hawthorn, 5-8 parts of honeysuckle, 1-6 parts of dark plum, 1-4 parts of lemon, 2-4 parts of lotus seeds, 12-20 parts of honey, 10-18 parts of rock sugar and 8-12 parts of maltose.The present invention is made using plurality of raw materials by repeatedly tanning, boiling, smooth in taste, sweet taste be moderate, fragrance alcohol just, flavor it is all good, have effects that good moistening lung to arrest cough, heat-clearing toxin expelling, abnormal heat is quenched one's thirst and aid digestion and reducing blood lipid, is suitable for crowd's long-term consumption of all ages and classes layer.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of tremella green tea cream and its manufacture craft.
Background technique
Tremella is also referred to as tremella, tremella, tremella etc., belongs to Mycophyta Tremellaceae Tremella, is that a Basidiomycota is true
The fructification of bacterium tremella has the laudatory title of " hat in bacterium ".
The effect of tremella is sweet in flavor, light, mild-natured, nontoxic, and existing tonifying spleen is whetted the appetite, and play the role of QI invigorating gut purge, nourishing Yin and moistening lung.
The tolerance that can be enhanced human immunity and enhance tumor patient to Radiotherapy chemotherapy.Tremella rich in natural plant colloid,
Additional its has the function of enriching yin, is the good moisturizing food that can be taken for a long time.
Green tea is not fermented manufactured tea, remains the natural materials of fresh leaf, tea polyphenols, catechin, the Ye Lv contained
Element, caffeine, amino acid, vitamins and other nutritious components are also more, these natural nutrition compositions to anti-aging, anti-cancer, anticancer, kill
Bacterium, anti-inflammatory etc. have special-effect.
It is all that tremella is carried out to tanning to eat mostly that people, which eat tremella, at present, when tanning tremella needs to spend a large amount of
Between, it cannot function as ready-to-eat food；Current tremella food production raw material is single simultaneously, simple process, causes in production a large amount of
Nutrient element loss, the effect of leading to product, mouthfeel are bad.
Summary of the invention
The technical problems to be solved by the invention are in view of the above shortcomings of the prior art, to provide a kind of tremella green tea cream
And its manufacture craft, it uses plurality of raw materials, tanning is repeatedly concentrated, the nutritional ingredient being effectively retained in various raw materials, and
Various nutrition are balanced after being made, and have unique flavor, and eating mouth feel is good.
The technical scheme adopted by the invention is that: a kind of tremella green tea cream, including following components by weight: tremella
60-90 parts, 40-80 parts of green tea, 10-20 parts of hawthorn, 5-8 parts of honeysuckle, 1-6 parts of dark plum, 1-4 parts of lemon, 2-4 parts of lotus seeds, bee
12-20 parts sweet, 10-18 parts of rock sugar and 8-12 parts of maltose.
Preferably, the tremella green tea cream further includes the flavor for accounting for the 12%-20% of tremella green tea cream total weight.
Preferably, the flavor is one of fresh sweet osmanthus, Jasmine, rose.
Preferably, the tremella green tea cream includes 78 parts of 65 parts of tremella, green tea, 13 parts of hawthorn, gold by weight
6 parts of honeysuckle flower, 2 parts of dark plum, 1 part of lemon, 2 parts of lotus seeds, 14 parts of honey, 12 parts of rock sugar, 8 parts of maltose and account for tremella green tea cream
The sweet osmanthus of 12%-20%.
Preferably, the tremella green tea cream includes 64 parts of 78 parts of tremella, green tea, 16 parts of hawthorn, gold by weight
7 parts of honeysuckle flower, 6 parts of dark plum, 3 parts of lemon, 3 parts of lotus seeds, 18 parts of honey, 17 parts of rock sugar, 10 parts of maltose and account for tremella green tea cream
The Jasmine of 12%-20%.
Preferably, the tremella green tea cream includes 40 parts of 88 parts of tremella, green tea, 20 parts of hawthorn, gold by weight
5 parts of honeysuckle flower, 3 parts of dark plum, 2 parts of lemon, 4 parts of lotus seeds, 16 parts of honey, 15 parts of rock sugar, 12 parts of maltose and account for tremella green tea cream
The rose of 12%-20%.
A kind of manufacture craft of tremella green tea cream, comprising the following steps:
(1) according to the ratio choose tremella, green tea, hawthorn, honeysuckle, dark plum, lemon, lotus seeds, honey, rock sugar, maltose and
Flavor is spare, and handles raw material；
Tremella processing, part tremella impregnate 30-60min with clear water, clean after making its water swelling, and it is standby to obtain foaming tremella
With；Part tremella clean dry after be crushed to 120-140 mesh, obtain crush tremella it is spare；
Green tea processing, part green tea are boiled, are extracted, and it is spare to obtain green tea Essence；Part green tea clean dry after
Milling, it is spare to obtain green tea powder；
Honeysuckle processing, honeysuckle is impregnated with 50-60 DEG C of hot water, and constant temperature filters out honeysuckle after impregnating 2-3h,
It is spare to obtain honeysuckle soak；
(2) foaming tremella is put into decocting tank, and the hawthorn and smoked plum of selection and lotus seeds is added in decocting tank together,
Small fire tanning 8-10h, it is spare to obtain dried tremella soup after adding boiling to boil；
(3) honey and green tea Essence are added in honeysuckle soak, is stirred evenly in 70-80 DEG C of isoperibol
After 30-45min is concentrated, it is spare to obtain mixed concentrated liquid；
(4) dried tremella soup got ready, mixed concentrated liquid and lemon are put into cooker together, are continued after being heated to boiling
Then 5min it is spare to obtain tremella slurry with mild fire boiling 3-4h again；
(5) flavor is poured into and impregnates 5-6h in fermentation vat, filtered out after immersion and 50-60 DEG C at a temperature of dried
It is dry, it is milled after drying, obtains flavor soak and flavor powder；
(6) tremella slurry is poured into concentration tank, green tea powder, flavor powder, rock sugar, maltose and flavor soak is added, stirs
Pressurized, heated concentration is carried out after mixing uniformly, obtains tremella green tea cream after concentration is cooling.
Preferably, the concentration pressure in step (6) is 0.2-0.6MPa, temperature is 130-150 DEG C, time 2-3h.
Preferably, continuous uniform is added the flavor soak in step (6) in three times in concentration process.
The beneficial effects of the present invention are:
(1) by tanning and boiling, sufficiently the effective component in each raw material is extracted to greatest extent, and in tanning, steaming
It is concentrated again after boiling, avoids the loss of nutritional ingredient, ensure that the effect of tremella green tea cream；
(2) by the way that hawthorn and smoked plum, lemon and lotus seeds are added, not only increase moistening lung to arrest cough the effect of, also disappear with abnormal heat
Yearningly, the effect of aid digestion and reducing blood lipid
(3) by the way that flavor is added, and flavor being handled, the tremella green tea cream made has unique flavor, and
Improve the mouthfeel of tremella green tea cream.
The present invention is made using plurality of raw materials by repeatedly tanning, boiling, smooth in taste, sweet taste be moderate, fragrance alcohol just, wind
Taste is all good, has effects that good moistening lung to arrest cough, heat-clearing toxin expelling, abnormal heat is quenched one's thirst and aid digestion and reducing blood lipid, suitable not the same year
Crowd's long-term consumption of age layer.
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
Embodiment 1
The manufacture craft of tremella green tea cream provided in this embodiment, comprising the following steps:
(1) choose 65 parts of tremella, 78 parts of green tea, 13 parts of hawthorn, 6 parts of honeysuckle, 2 parts of dark plum, 1 part of lemon, 2 parts of lotus seeds,
14 parts of honey, 12 parts of rock sugar, 8 parts of maltose and suitable flavor are spare, and handle raw material；
40 portions of tremellas clear water is impregnated into 32min, is cleaned after making its water swelling, it is spare to obtain foaming tremella；
25 portions of tremellas are cleaned and are crushed to 125 mesh after drying, it is spare to obtain crushing tremella；
60 portions of green tea are boiled, are extracted, it is spare to obtain green tea Essence；
18 portions of green tea are cleaned and are milled after drying, it is spare to obtain green tea powder；
Honeysuckle is impregnated with 55 DEG C of hot water, constant temperature filters out honeysuckle after impregnating 2.5h, obtains honeysuckle immersion
Liquid is spare；
(2) foaming tremella is put into decocting tank, and the hawthorn and smoked plum of selection and lotus seeds is added in decocting tank together,
Small fire tanning 8h, it is spare to obtain dried tremella soup after adding boiling to boil；
(3) honey and green tea Essence are added in honeysuckle soak, in 72 DEG C of isoperibol after mixing evenly
36min is concentrated, it is spare to obtain mixed concentrated liquid；
(4) dried tremella soup got ready, mixed concentrated liquid and lemon are put into cooker together, are continued after being heated to boiling
Then 5min it is spare to obtain tremella slurry with mild fire boiling 3h again；
(5) sweet osmanthus for accounting for tremella green tea cream raw material gross weight 13% is chosen, pours into and impregnates 5h in fermentation vat, filtered out after immersion
And 52 DEG C at a temperature of dried, be milled after drying, obtain flavor soak and flavor powder；
(6) tremella slurry is poured into concentration tank, green tea powder, flavor powder, rock sugar and maltose is added and in concentration process
Flavor soak is added in continuous uniform in three times, and 2h is concentrated in 135 DEG C of temperature environment at 0.3MPa after mixing evenly, is concentrated
Tremella green tea cream is obtained after cooling.
Tremella green tea cream obtained is since flavor has selected sweet osmanthus, and additional amount is the 13% of total weight, therefore is made
Product is light odor type sweet osmanthus tremella green tea cream.
It can be the 16% of total weight by increasing the additional amount of sweet osmanthus in above-described embodiment 1, it is sweet osmanthus silver that product, which can be made,
Ear green tea cream.
It can be the 20% of total weight by increasing the additional amount of sweet osmanthus in above-described embodiment 1, it is Luzhou-flavor that product, which can be made,
Sweet osmanthus tremella green tea cream.
Embodiment 2
The manufacture craft of tremella green tea cream provided in this embodiment, comprising the following steps:
(1) choose 78 parts of tremella, 64 parts of green tea, 16 parts of hawthorn, 7 parts of honeysuckle, 6 parts of dark plum, 3 parts of lemon, 3 parts of lotus seeds,
18 parts of honey, 17 parts of rock sugar, 10 parts of maltose and suitable flavor are spare, and handle raw material；
40 portions of tremellas clear water is impregnated into 45min, is cleaned after making its water swelling, it is spare to obtain foaming tremella；
38 portions of tremellas are cleaned and are crushed to 136 mesh after drying, it is spare to obtain crushing tremella；
40 portions of green tea are boiled, are extracted, it is spare to obtain green tea Essence；
24 portions of green tea are cleaned and are milled after drying, it is spare to obtain green tea powder；
Honeysuckle is impregnated with 58 DEG C of hot water, constant temperature filters out honeysuckle after impregnating 2h, obtains honeysuckle soak
It is spare；
(2) foaming tremella is put into decocting tank, and the hawthorn and smoked plum of selection and lotus seeds is added in decocting tank together,
Small fire tanning 9h, it is spare to obtain dried tremella soup after adding boiling to boil；
(3) honey and green tea Essence are added in honeysuckle soak, in 76 DEG C of isoperibol after mixing evenly
40min is concentrated, it is spare to obtain mixed concentrated liquid；
(4) dried tremella soup got ready, mixed concentrated liquid and lemon are put into cooker together, are continued after being heated to boiling
Then 5min it is spare to obtain tremella slurry with mild fire boiling 3.6h again；
(5) Jasmine for accounting for tremella green tea cream raw material gross weight 12% is chosen, pours into and impregnates 5.5h in fermentation vat, after immersion
Filter out and 55 DEG C at a temperature of dried, be milled after drying, obtain flavor soak and flavor powder；
(6) tremella slurry is poured into concentration tank, green tea powder, flavor powder, rock sugar and maltose is added and in concentration process
Flavor soak is added in continuous uniform in three times, and 2.7h is concentrated in 142 DEG C of temperature environment at 0.5MPa after mixing evenly, dense
Tremella green tea cream is obtained after contracting is cooling.
Tremella green tea cream obtained is since flavor has selected Jasmine, and additional amount is the 13% of total weight, therefore is made
Obtaining product is light odor type Jasmine tremella green tea cream.
It can be the 16% of total weight by increasing the additional amount of Jasmine in above-described embodiment 2, it is jasmine that product, which can be made,
Flower tremella green tea cream.
It can be the 20% of total weight by increasing the additional amount of Jasmine in above-described embodiment 2, it is giving off a strong fragrance that product, which can be made,
Type Jasmine tremella green tea cream.
Embodiment 3
The manufacture craft of tremella green tea cream provided in this embodiment, comprising the following steps:
(1) choose 88 parts of tremella, 40 parts of green tea, 20 parts of hawthorn, 5 parts of honeysuckle, 3 parts of dark plum, 2 parts of lemon, 4 parts of lotus seeds,
16 parts of honey, 15 parts of rock sugar, 12 parts of maltose and suitable flavor are spare, and handle raw material；
68 portions of tremellas clear water is impregnated into 55min, is cleaned after making its water swelling, it is spare to obtain foaming tremella；
20 portions of tremellas are cleaned and are crushed to 140 mesh after drying, it is spare to obtain crushing tremella；
18 portions of green tea are boiled, are extracted, it is spare to obtain green tea Essence；
22 portions of green tea are cleaned and are milled after drying, it is spare to obtain green tea powder；
Honeysuckle is impregnated with 52 DEG C of hot water, constant temperature filters out honeysuckle after impregnating 3h, obtains honeysuckle soak
It is spare；
(2) foaming tremella is put into decocting tank, and the hawthorn and smoked plum of selection and lotus seeds is added in decocting tank together,
Small fire tanning 10h, it is spare to obtain dried tremella soup after adding boiling to boil；
(3) honey and green tea Essence are added in honeysuckle soak, in 70 DEG C of isoperibol after mixing evenly
45min is concentrated, it is spare to obtain mixed concentrated liquid；
(4) dried tremella soup got ready, mixed concentrated liquid and lemon are put into cooker together, are continued after being heated to boiling
Then 5min it is spare to obtain tremella slurry with mild fire boiling 4h again；
(5) Jasmine for accounting for tremella green tea cream raw material gross weight 12% is chosen, pours into and impregnates 6h in fermentation vat, filtered after immersion
Out and 50 DEG C at a temperature of dried, be milled after drying, obtain flavor soak and flavor powder；
(6) tremella slurry is poured into concentration tank, green tea powder, flavor powder, rock sugar and maltose is added and in concentration process
Flavor soak is added in continuous uniform in three times, and 3h is concentrated in 130 DEG C of temperature environment at 0.6MPa after mixing evenly, is concentrated
Tremella green tea cream is obtained after cooling.
Tremella green tea cream obtained is since flavor has selected rose, and additional amount is the 13% of total weight, therefore is made
Obtaining product is light odor type rose tremella green tea cream.
It can be the 16% of total weight by increasing the additional amount of rose in above-described embodiment 3, it is rose that product, which can be made,
Flower tremella green tea cream.
It can be the 20% of total weight by increasing the additional amount of rose in above-described embodiment 3, it is giving off a strong fragrance that product, which can be made,
Type rose tremella green tea cream.
The above is only the preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto, any
The transformation and replacement carried out based on technical solution provided by the present invention and inventive concept should all be covered in protection model of the invention
In enclosing.
Claims (9)
1. a kind of tremella green tea cream, it is characterised in that: including following components by weight: 60-90 parts of tremella, green tea 40-
80 parts, 10-20 parts of hawthorn, 5-8 parts of honeysuckle, 1-6 parts of dark plum, 1-4 parts of lemon, 2-4 parts of lotus seeds, 12-20 parts of honey, rock sugar
10-18 parts and maltose 8-12 parts.
2. tremella green tea cream according to claim 1, it is characterised in that: the tremella green tea cream further includes accounting for tremella green tea
The flavor of the 12%-20% of cream total weight.
3. tremella green tea cream according to claim 2, it is characterised in that: the flavor be fresh sweet osmanthus, Jasmine,
One of rose.
4. tremella green tea cream according to claim 1, it is characterised in that: the tremella green tea cream includes by weight
65 parts of tremella, 78 parts of green tea, 13 parts of hawthorn, 6 parts of honeysuckle, 2 parts of dark plum, 1 part of lemon, 2 parts of lotus seeds, 14 parts of honey, rock sugar 12
Part, 8 parts of maltose and the sweet osmanthus for accounting for tremella green tea cream 12%-20%.
5. tremella green tea cream according to claim 1, it is characterised in that: the tremella green tea cream includes by weight
78 parts of tremella, 64 parts of green tea, 16 parts of hawthorn, 7 parts of honeysuckle, 6 parts of dark plum, 3 parts of lemon, 3 parts of lotus seeds, 18 parts of honey, rock sugar 17
Part, 10 parts of maltose and the Jasmine for accounting for tremella green tea cream 12%-20%.
6. tremella green tea cream according to claim 1, it is characterised in that: the tremella green tea cream includes by weight
88 parts of tremella, 40 parts of green tea, 20 parts of hawthorn, 5 parts of honeysuckle, 3 parts of dark plum, 2 parts of lemon, 4 parts of lotus seeds, 16 parts of honey, rock sugar 15
Part, 12 parts of maltose and the rose for accounting for tremella green tea cream 12%-20%.
7. the manufacture craft of tremella green tea cream according to claim 1, it is characterised in that: the following steps are included:
(1) tremella, green tea, hawthorn, honeysuckle, dark plum, lemon, lotus seeds, honey, rock sugar, maltose and flavor are chosen according to the ratio
Object is spare, and handles raw material；
Tremella processing, part tremella impregnate 30-60min with clear water, clean after making its water swelling, and it is spare to obtain foaming tremella；
Part tremella clean dry after be crushed to 120-140 mesh, obtain crush tremella it is spare；
Green tea processing, part green tea are boiled, are extracted, and it is spare to obtain green tea Essence；Part green tea clean dry after be milled,
It is spare to obtain green tea powder；
Honeysuckle processing, honeysuckle is impregnated with 50-60 DEG C of hot water, and constant temperature filters out honeysuckle after impregnating 2-3h, obtains
Honeysuckle soak is spare；
(2) foaming tremella is put into decocting tank, and the hawthorn and smoked plum of selection and lotus seeds is added in decocting tank together, add water
Rear small fire tanning 8-10h is boiled, it is spare to obtain dried tremella soup；
(3) honey and green tea Essence are added in honeysuckle soak, it is dense after mixing evenly in 70-80 DEG C of isoperibol
Contracting 30-45min, it is spare to obtain mixed concentrated liquid；
(4) dried tremella soup got ready, mixed concentrated liquid and lemon are put into cooker together, continue 5min after being heated to boiling,
Then it is spare to be obtained with mild fire boiling 3-4h for tremella slurry again；
(5) flavor is poured into and impregnates 5-6h in fermentation vat, filtered out after immersion and dried in 50-60 DEG C lower, after drying
Milling, obtains flavor soak and flavor powder；
(6) tremella slurry is poured into concentration tank, green tea powder, flavor powder, rock sugar, maltose and flavor soak is added, stirring is equal
Pressurized, heated concentration is carried out after even, obtains tremella green tea cream after concentration is cooling.
8. the manufacture craft of tremella green tea cream according to claim 7, it is characterised in that: the concentration pressure in step (6)
For 0.2-0.6MPa, temperature is 130-150 DEG C, time 2-3h.
9. the manufacture craft of tremella green tea cream according to claim 7, it is characterised in that: the flavor in step (6) impregnates
Continuous uniform is added liquid in three times in concentration process.
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| CN201910299064.9A CN109984235A (en) | 2019-04-15 | 2019-04-15 | Tremella green tea cream and its manufacture craft |
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| CN201910299064.9A CN109984235A (en) | 2019-04-15 | 2019-04-15 | Tremella green tea cream and its manufacture craft |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720528A (en) * | 2019-11-01 | 2020-01-24 | 李宝光 | Colloidal beverage for preventing and treating halitosis and production method thereof |
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