CN110604183A - Method for making fruit tea cakes not prone to going bad - Google Patents
Method for making fruit tea cakes not prone to going bad Download PDFInfo
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- CN110604183A CN110604183A CN201910939427.0A CN201910939427A CN110604183A CN 110604183 A CN110604183 A CN 110604183A CN 201910939427 A CN201910939427 A CN 201910939427A CN 110604183 A CN110604183 A CN 110604183A
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- lemon
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for making a fruit tea cake with low possibility of deterioration, which belongs to the technical field of fruit tea cakes and comprises the following steps: s1, selecting materials: selecting high-quality tea leaves, and selecting fresh lemon without scars on appearance as a raw material; s2, material treatment: firstly, frying the tea leaves to be dry, so that the tea leaves are fragrant; and hollowing out the interior of the lemon to separate the pulp from the lemon shell; s3, weighing: then, respectively weighing the pulp scooped out of the lemon and the fried and dried tea leaves according to the proportion of 1:5, and putting the pulp and the fried and dried tea leaves into different containers. Compared with other fruit tea cake making methods, the fruit tea cake making method comprises the steps of mixing and smashing pulp and tea leaves, pouring the mixture into lemon shells, squeezing the mixture into a cake shape, steaming and baking the cake shape for nine times to make the cake become as hard as stones, so that the inner part of the cake can be prevented from mildewing, the storage period of the fruit tea cake can be prolonged, and the later storage cost can be reduced.
Description
Technical Field
The invention relates to the technical field of fruit tea cakes, in particular to a method for making a fruit tea cake which is not easy to deteriorate.
Background
The fruit tea cake is prepared by mixing certain fruit granules with tea, and soaking or decocting in water to obtain fruit tea, such as pear tea, orange tea, banana tea, hawthorn tea, coconut tea, etc. The fruit tea has sweet and palatable taste, and many young people like the fruit tea.
Traditional fruit tea biscuit is rotten and mildewed easily after the machine-shaping, needs special equipment to store it to increaseed fruit tea biscuit cost of manufacture, and then be unfavorable for fruit tea biscuit development. Therefore, a method for making the fruit tea cake which is not easy to deteriorate is provided.
Disclosure of Invention
The invention provides a method for making a fruit tea cake which is not easy to deteriorate, compared with other methods for making the fruit tea cake, the method for making the fruit tea cake comprises the steps of mixing and smashing pulp and tea leaves, pouring the pulp and the tea leaves into lemon shells, squeezing the pulp and the tea leaves into a cake shape, and then steaming and baking the lemon shells for nine times to make the lemon shells and the lemon shells as hard as stones, so that the inner part of the lemon shells can be prevented from mildewing, the storage period of the fruit tea cake can be prolonged, and the later storage cost can be reduced.
The specific technical scheme provided by the invention is as follows:
the invention provides a method for making a fruit tea cake difficult to deteriorate, which comprises the following steps:
s1, selecting materials: selecting high-quality tea leaves, and selecting fresh lemon without scars on appearance as a raw material;
s2, material treatment: firstly, frying the tea leaves to be dry, so that the tea leaves are fragrant; and hollowing out the interior of the lemon to separate the pulp from the lemon shell;
s3, weighing: then weighing the pulp taken out of the lemon and the fried tea respectively according to the proportion of 1:5, and putting the pulp and the fried tea into different containers;
s4, mixing treatment: then sequentially adding the proportioned lemon pulp and the fried dry tea leaves into a stirring device for stirring treatment, fully mixing the lemon pulp and the fried dry tea leaves, and introducing the mixed raw materials into a clean container;
s5, crushing treatment: adding the fully mixed lemon pulp and the fried tea raw materials into a crusher, enabling the crusher to finely crush the mixed raw materials into a jujube paste shape, and then introducing the mixed raw materials into a clean container;
s6, returning shells and filling: pouring the mixed raw materials which are beaten into the shape of the jujube paste into the lemon shells to ensure that the lemon shells are filled with the mixed raw materials;
s7, press forming: putting the lemon shells filled with the mixed raw materials into an extrusion device, enabling the extrusion device to press the lemon shells filled with the mixed raw materials into a cake shape, taking out the lemon shells, and putting the lemon shells into a tray;
s8, steaming and baking: firstly, putting the tray in S7 into a steam box, and then setting the temperature of the steam box between 60 and 100 ℃; putting the steamed tray into an oven, and setting the temperature of the oven to be 160-200 degrees at the same time, so that the fruit tea cakes on the tray become as hard as stones after nine-steaming and nine-baking;
s9, packaging and storing: and packaging the nine-steamed and nine-baked tea cakes, and storing the tea cakes in a dry and sterile environment.
Optionally, the rotating speed of the stirring paddle is controlled to be 950 ± 50(r/min) when the raw materials are mixed in the stirring device in S4, so as to ensure the mixing stability of the raw materials.
Optionally, the time for steaming and baking the fruit tea cake in the steam box and the oven in the pair S8 is controlled to be 60 +/-10 min each time.
Optionally, when the fruit tea cake in S8 is steamed and roasted nine times, an alternate steaming and roasting mode is adopted, and the steaming and roasting temperature is increased by 5 ° each time until a preset maximum temperature is reached.
The invention has the following beneficial effects:
1. compared with other fruit tea cake making methods, the fruit tea cake making method comprises the steps of mixing and smashing pulp and tea leaves, pouring the mixture into lemon shells, squeezing the mixture into a cake shape, steaming and baking the cake shape for nine times to make the cake become as hard as stones, so that the inner part of the cake can be prevented from mildewing, the storage period of the fruit tea cake can be prolonged, and the later storage cost can be reduced.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below, and it is apparent that the described embodiments are only a part of the embodiments of the present invention, not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for making a fruit tea cake with low possibility of deterioration comprises the following steps:
s1, selecting materials: selecting high-quality tea leaves, and selecting fresh lemon without scars on appearance as a raw material;
s2, material treatment: firstly, frying the tea leaves to be dry, so that the tea leaves are fragrant; and hollowing out the interior of the lemon to separate the pulp from the lemon shell;
s3, weighing: then weighing the pulp taken out of the lemon and the fried tea respectively according to the proportion of 1:5, and putting the pulp and the fried tea into different containers;
s4, mixing treatment: then sequentially adding the proportioned lemon pulp and the fried dry tea leaves into a stirring device for stirring treatment, fully mixing the lemon pulp and the fried dry tea leaves, and introducing the mixed raw materials into a clean container;
s5, crushing treatment: adding the fully mixed lemon pulp and the fried tea raw materials into a crusher, enabling the crusher to finely crush the mixed raw materials into a jujube paste shape, and then introducing the mixed raw materials into a clean container;
s6, returning shells and filling: pouring the mixed raw materials which are beaten into the shape of the jujube paste into the lemon shells to ensure that the lemon shells are filled with the mixed raw materials;
s7, press forming: putting the lemon shells filled with the mixed raw materials into an extrusion device, enabling the extrusion device to press the lemon shells filled with the mixed raw materials into a cake shape, taking out the lemon shells, and putting the lemon shells into a tray;
s8, steaming and baking: firstly, putting the tray in S7 into a steam box, and then setting the temperature of the steam box between 60 and 100 ℃; putting the steamed tray into an oven, and setting the temperature of the oven to be 160-200 degrees at the same time, so that the fruit tea cakes on the tray become as hard as stones after nine-steaming and nine-baking;
s9, packaging and storing: and packaging the nine-steamed and nine-baked tea cakes, and storing the tea cakes in a dry and sterile environment.
And the rotating speed of the stirring paddle is controlled to be 950 +/-50 (r/min) when the raw materials in the stirring equipment in the S4 are mixed, so that the mixing stability of the raw materials is ensured.
The time for steaming and baking the fruit tea cakes in the steam box and the oven in the pair of S8 is controlled to be 60 +/-10 min each time.
And when the fruit tea cake in the S8 is steamed and roasted for nine times, the steaming and roasting alternate mode is adopted, and the steaming and roasting temperature is increased by 5 degrees every time until the preset highest temperature is reached.
Example 2
A method for making a fruit tea cake with low possibility of deterioration comprises the following steps:
s1, selecting materials: selecting high-quality tea leaves, and selecting fresh lemon without scars on appearance as a raw material;
s2, material treatment: firstly, frying the tea leaves to be dry, so that the tea leaves are fragrant; and hollowing out the interior of the lemon to separate the pulp from the lemon shell;
s3, weighing: then weighing the pulp taken out of the lemon and the fried tea respectively according to the proportion of 1:5, and putting the pulp and the fried tea into different containers;
s4, mixing treatment: then sequentially adding the proportioned lemon pulp and the fried dry tea leaves into a stirring device for stirring treatment, fully mixing the lemon pulp and the fried dry tea leaves, and introducing the mixed raw materials into a clean container;
s5, crushing treatment: adding the fully mixed lemon pulp and the fried tea raw materials into a crusher, enabling the crusher to finely crush the mixed raw materials into a jujube paste shape, and then introducing the mixed raw materials into a clean container;
s6, returning shells and filling: pouring the mixed raw materials which are beaten into the shape of the jujube paste into the lemon shells to ensure that the lemon shells are filled with the mixed raw materials;
s7, press forming: putting the lemon shells filled with the mixed raw materials into an extrusion device, enabling the extrusion device to press the lemon shells filled with the mixed raw materials into a cake shape, taking out the lemon shells, and putting the lemon shells into a tray;
s8, steaming and baking: firstly, putting the tray in S7 into a steam box, and then setting the temperature of the steam box between 70 and 110 ℃; putting the steamed tray into an oven, and setting the temperature of the oven to be 170-210 degrees at the same time, so that the fruit tea cakes on the tray become as hard as stones after nine-steaming and nine-baking;
s9, packaging and storing: and packaging the nine-steamed and nine-baked tea cakes, and storing the tea cakes in a dry and sterile environment.
And the rotating speed of the stirring paddle is controlled within 1100 +/-50 (r/min) when the raw materials are mixed in the stirring equipment in the S4, so that the mixing stability of the raw materials is ensured.
The time for steaming and baking the fruit tea cakes in the steam box and the oven in the S8 is controlled to be 80 +/-10 min each time.
And when the fruit tea cake in the S8 is steamed and roasted for nine times, the steaming and roasting alternate mode is adopted, and the steaming and roasting temperature is increased by 5 degrees every time until the preset highest temperature is reached.
In summary, the following steps: compared with other fruit tea cake making methods, the fruit tea cake making method provided by the invention has the advantages that the fruit tea cake making method comprises the steps of mixing and smashing pulp and tea leaves, pouring the mixture into lemon shells, squeezing the lemon shells into a cake shape, and then carrying out nine-steaming and nine-baking to make the lemon shells become as hard as stones, so that the inner part of the lemon tea cake can be prevented from mildewing, the storage period of the fruit tea cake is prolonged, and the later storage cost can be reduced.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (4)
1. The making method of the fruit tea cake which is not easy to deteriorate is characterized by comprising the following steps:
s1, selecting materials: selecting high-quality tea leaves, and selecting fresh lemon without scars on appearance as a raw material;
s2, material treatment: firstly, frying the tea leaves to be dry, so that the tea leaves are fragrant; and hollowing out the interior of the lemon to separate the pulp from the lemon shell;
s3, weighing: then weighing the pulp taken out of the lemon and the fried tea respectively according to the proportion of 1:5, and putting the pulp and the fried tea into different containers;
s4, mixing treatment: then sequentially adding the proportioned lemon pulp and the fried dry tea leaves into a stirring device for stirring treatment, fully mixing the lemon pulp and the fried dry tea leaves, and introducing the mixed raw materials into a clean container;
s5, crushing treatment: adding the fully mixed lemon pulp and the fried tea raw materials into a crusher, enabling the crusher to finely crush the mixed raw materials into a jujube paste shape, and then introducing the mixed raw materials into a clean container;
s6, returning shells and filling: pouring the mixed raw materials which are beaten into the shape of the jujube paste into the lemon shells to ensure that the lemon shells are filled with the mixed raw materials;
s7, press forming: putting the lemon shells filled with the mixed raw materials into an extrusion device, enabling the extrusion device to press the lemon shells filled with the mixed raw materials into a cake shape, taking out the lemon shells, and putting the lemon shells into a tray;
s8, steaming and baking: firstly, putting the tray in S7 into a steam box, and then setting the temperature of the steam box between 60 and 100 ℃; putting the steamed tray into an oven, and setting the temperature of the oven to be 160-200 degrees at the same time, so that the fruit tea cakes on the tray become as hard as stones after nine-steaming and nine-baking;
s9, packaging and storing: and packaging the nine-steamed and nine-baked tea cakes, and storing the tea cakes in a dry and sterile environment.
2. The method for making a fruit tea cake with low liability to deterioration according to claim 1, wherein the rotation speed of the stirring paddle is controlled to 950 ± 50(r/min) when the raw materials are mixed in the stirring device of S4, so as to ensure the mixing stability of the raw materials.
3. The method for making a fruit tea cake with low liability to deterioration according to claim 1, wherein the time for steaming and baking the fruit tea cake in the steam box and the oven of S8 is controlled to be 60 ± 10min each time.
4. The method for making the fruit tea cake with low possibility of deterioration according to claim 1, wherein the fruit tea cake in the S8 is steamed and roasted alternately, and the steaming and roasting temperature is increased by 5 degrees each time until a preset maximum temperature is reached.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910939427.0A CN110604183A (en) | 2019-09-30 | 2019-09-30 | Method for making fruit tea cakes not prone to going bad |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910939427.0A CN110604183A (en) | 2019-09-30 | 2019-09-30 | Method for making fruit tea cakes not prone to going bad |
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| CN110604183A true CN110604183A (en) | 2019-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910939427.0A Pending CN110604183A (en) | 2019-09-30 | 2019-09-30 | Method for making fruit tea cakes not prone to going bad |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234692A (en) * | 2016-10-17 | 2016-12-21 | 广东凯利生物科技有限公司 | Exocarpium Citri Rubrum fruit juice and preparation method thereof |
| CN108740139A (en) * | 2018-05-02 | 2018-11-06 | 胡华君 | The production method of citron tea |
| CN108782863A (en) * | 2018-07-03 | 2018-11-13 | 宁化县石寨生态农场 | A kind of production method of tangerine tea cake |
-
2019
- 2019-09-30 CN CN201910939427.0A patent/CN110604183A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234692A (en) * | 2016-10-17 | 2016-12-21 | 广东凯利生物科技有限公司 | Exocarpium Citri Rubrum fruit juice and preparation method thereof |
| CN108740139A (en) * | 2018-05-02 | 2018-11-06 | 胡华君 | The production method of citron tea |
| CN108782863A (en) * | 2018-07-03 | 2018-11-13 | 宁化县石寨生态农场 | A kind of production method of tangerine tea cake |
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Application publication date: 20191224 |