CN110731398A - preparation method of infusion tea containing grapefruit and Chinese olive for relieving cough and reducing sputum - Google Patents
preparation method of infusion tea containing grapefruit and Chinese olive for relieving cough and reducing sputum Download PDFInfo
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- CN110731398A CN110731398A CN201910773950.0A CN201910773950A CN110731398A CN 110731398 A CN110731398 A CN 110731398A CN 201910773950 A CN201910773950 A CN 201910773950A CN 110731398 A CN110731398 A CN 110731398A
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The invention relates to the technical field of grapefruit fruit tea, in particular to a preparation method of grapefruit green fruit cough-relieving and phlegm-reducing brewing tea, which comprises the steps of (1) selecting proper grapefruit small green fruits, (2) pre-drying the selected grapefruit small green fruits after cleaning treatment, (3) cutting marks on the surfaces of the grapefruit small green fruits after pre-drying, (4) boiling the small green fruits after cutting marks, (5) putting the boiled and boiled small green fruits into a pickling barrel for pickling, (6) baking the pickled small green fruits, (7) packaging the small green fruits after baking, and the invention removes the taste and partial bitter taste of the small green fruits, is convenient to eat, and retains the cough-relieving and qi-regulating effects of the small green fruits.
Description
Technical Field
The invention relates to the technical field of grapefruit nectar, in particular to a preparation method of grapefruit and Chinese olive cough relieving and phlegm reducing brewed tea.
Background
The fruit tea is prepared by compounding certain fruits and tea, and the fruit tea has good taste, but the fruit tea in the market has various varieties and mostly does not have the health-care effect.
At present, the grapefruit green fruits have the effects of relieving cough, regulating qi and the like, but the grapefruit green fruits cannot be used as fruit tea due to the astringent taste and partial bitter taste of the grapefruit green fruits, and the types of the fruit tea of the grapefruit green fruits are few.
Disclosure of Invention
The invention aims to provide a preparation method of grapefruit youth-relieving phlegm-reducing brewing tea, which solves the problems of green mouthfeel and poor eating effect in the process of making grapefruit youth into fruit tea in the prior art.
In order to achieve the purpose, the invention provides a preparation method of grapefruit and Chinese olive cough-relieving and phlegm-reducing brewing tea, which comprises the following steps:
(1) selecting proper small Chinese olive of grapefruit;
(2) cleaning selected small grapefruit and then pre-drying;
(3) after the pre-drying is finished, performing cutting marks on the surfaces of the small green fruits of the grapefruit;
(4) boiling and scalding the small green fruits after the cutting marks;
(5) putting the boiled and scalded small green fruits into a pickling barrel for pickling;
(6) baking the pickled small green fruits;
(7) and packaging after baking.
Preferably, according to the step (1), the diameter of the selected small grapefruit green fruit is 2-6CM, the external surface is bright, and no insect pest exists.
Preferably, according to the step (2), the pre-drying process comprises the steps of removing stems of the small green fruits, and drying the small green fruits in the sun for 1-2 days, wherein the water loss is 10% -15%.
Preferably, according to the step (3), the cutting mark is formed by cutting the small green fruits into 4-8-blade vertical marks, and cutting the surface skin to a depth of 2-3 CM.
Preferably, according to the step (4), the small green fruits are boiled in water, and 0.25% -0.5% of edible salt is added at the same time, and the boiling time is 30-60 min. Draining water after boiling, and cooling to room temperature.
Preferably, according to the step (5), the pickling process comprises the steps of putting the processed small Chinese olive into a pickling barrel for pickling, meanwhile putting 1% -2% of dried orange peel into the barrel bottom, adding 30% -45% of white sugar or rock sugar, pickling the small Chinese olive, storing in a sealed mode, fermenting and pickling at the temperature of 15-35 ℃, and stirring times every 2 days for more than 30 days.
Preferably, according to the step (6), the pickled and fermented small green fruits are firstly placed at 65-80 ℃ for baking for 60min, then the temperature is adjusted to 100-120 ℃ for baking for 2-3 h, then the temperature is reduced to about 65 ℃ until being dried, and the moisture is controlled below 7%.
Compared with the prior art, the invention has the beneficial effects that: the grapefruit and Chinese olive are used as the raw materials of the fruit tea, so that the prepared fruit tea has health-care effects of relieving cough, regulating qi and the like, the edible health-care function in the process is improved, and the fruit tea has important significance for development of fruit tea products;
the pre-drying process comprises removing stem of small fructus Canarii albi, drying in sunlight for 1-2 days with water loss of 10% -15%, cleaning fructus Canarii albi, drying in the sun, controlling water in fructus Canarii albi, and keeping cough relieving and qi regulating effects of small fructus Canarii albi;
cutting the small green fruit into 4-8 vertical marks, cutting the surface of the small green fruit to a depth of 2-3CM, boiling the small green fruit in water, adding 0.25-0.5% of edible salt, and boiling for 30-60 min. Draining water after boiling, and cooling to room temperature to remove astringent taste and partial bitter taste of the small Chinese olive, so that the Chinese olive tea can be eaten conveniently, the edible taste of the Chinese olive tea is improved, and the Chinese olive can be preliminarily disinfected and sterilized;
putting the boiled and scalded small Chinese olive into a pickling barrel for pickling, so that the small Chinese olive has the special fragrance similar to the dried orange peel;
the pickled and fermented small green fruits are firstly placed at 65-80 ℃ to be dried for 60min, then the temperature is adjusted to be 100-120 ℃, the small green fruits are dried for 2-3 hours, then the temperature is reduced to about 65 ℃ until the small green fruits are dried, the moisture is controlled to be below 7%, so that the finished products can be sterilized, and after the small green fruits are packaged, substances such as bacteria, impurities and the like in the external environment can be isolated, the addition of additives such as preservatives and the like is reduced, and the food safety and the food shelf life are improved.
Detailed Description
The technical solutions in the embodiments of the present invention are described clearly and completely below, and it is obvious that the described embodiments are only some embodiments of of the present invention, rather than all embodiments.
The invention provides technical schemes, and provides a preparation method of grapefruit and Chinese olive cough-relieving and phlegm-reducing brewing tea, which comprises the following steps:
(1) selecting proper small Chinese olive (fresh fruit) of grapefruit;
(2) cleaning selected small grapefruit and then pre-drying;
(3) after the pre-drying is finished, performing cutting marks on the surfaces of the small green fruits of the grapefruit;
(4) boiling and scalding the small green fruits after the cutting marks;
(5) putting the boiled and scalded small green fruits into a pickling barrel for pickling;
(6) baking the pickled small green fruits;
(7) and packaging after baking.
According to the step (1), the diameter of the selected small grapefruit green fruit is 2-6CM, the outer surface is bright, and no insect pest exists.
According to the step (2), the pre-drying process comprises the steps of removing stems of the small green fruits, and drying the small green fruits in the sun for 1-2 days, wherein the water loss is 10% -15%.
According to the step (3), the cutting mark is a vertical mark formed by cutting the small green fruits into 4-8 cutter strips, and the skin is cut to a depth of 2-3CM according to the size of the fruits.
According to the step (4), the small green fruits are boiled in water, and 0.25% -0.5% of edible salt is added at the same time, and the boiling time is 30-60 min. Draining water after boiling, and cooling to room temperature.
According to the step (5), the pickling process comprises the steps of putting the processed small Chinese olive into a pickling barrel for pickling, meanwhile, putting 1% -2% of dried orange peel (or dried and mature grapefruit peel, the more the year is, the better the year is), putting the dried orange peel at the bottom of the barrel, adding 30% -45% of white sugar or rock sugar, pickling the small Chinese olive, storing in a sealed mode, fermenting and pickling at the temperature of 15-35 ℃, stirring times every 2 days, and keeping the time for more than 30 days.
According to the step (6), the pickled and fermented small green fruits are firstly placed at 65-80 ℃ to be dried for 60min, then the temperature is adjusted to be 100-120 ℃, the small green fruits are dried for 2-3 h, then the temperature is reduced to about 65 ℃ until the small green fruits are dried, and the water content is controlled to be below 7%.
Through the adoption of the technical scheme, the device,
example (fruit thread brewing)
1. Selecting small fructus Citri Grandis (fresh) with diameter of 2-6CM, bright outer surface, and no insect pest
2. Pre-drying, namely removing stems of the small green fruits, and drying the small green fruits in the sun for 1 to 2 days with water loss of 10 to 15 percent.
3. Cutting mark: cutting small green fruit into 4-8 vertical marks, and cutting the skin to 2-3CM depth according to the size of fruit.
4. Boiling and removing bitter. Boiling the small green fruits in water, adding 0.25-0.5% of edible salt, and boiling for 30-60 min. Draining water after boiling, and cooling to room temperature for later use.
5. Pickling, namely, putting the processed small Chinese olive into a pickling barrel for pickling, simultaneously putting 1 to 2 percent of dried orange peel (or dried mature citrus grandis peel as the years are the better) at the bottom of the barrel, adding white sugar or rock sugar, and 30 to 45 percent of the dried small Chinese olive, preserving in a sealed manner, fermenting and pickling at the temperature of 15 to 35 ℃, stirring times every 2 days for more than 30 days.
6. Slicing: cutting pickled and fermented fructus Canarii albi into pieces with thickness of 1-2mm and length of 3-5mm, and standing
7. Baking: baking small green fruit shreds at 65-80 deg.C for 60min, adjusting temperature to 80-100 deg.C, baking for 2-3 hr, and cooling to 55 deg.C until it is dried, wherein water content is controlled below 7%.
8. Blending, namely blending and mixing the mixture with Pu' er tea or black tea and the like according to the weight ratio of about 1: 2 to 1: 1 of
9. And packaging with food-grade paper or aluminum-plastic composite material in a sterile room environment.
10. Labeling, inspecting, boxing and leaving factory.
EXAMPLE two (Whole fruit brewing)
1. Selecting small fructus Citri Grandis (fresh) with diameter of 2-6CM, bright outer surface, and no insect pest
2. Pre-drying, namely removing stems of the small green fruits, and drying the small green fruits in the sun for 1 to 2 days with water loss of 10 to 15 percent.
3. Cutting mark: cutting small green fruit into 4-8 vertical marks, and cutting the skin to 2-3CM depth according to the size of fruit.
4. Boiling and removing bitter. Boiling the small green fruits in water, adding 0.25-0.5% of edible salt, and boiling for 30-60 min. Draining water after boiling, and cooling to room temperature for later use.
5. Pickling, namely, putting the processed small Chinese olive into a pickling barrel for pickling, simultaneously putting 1 to 2 percent of dried orange peel (or dried mature citrus grandis peel as the years are the better) at the bottom of the barrel, adding white sugar or rock sugar, and 30 to 45 percent of the dried small Chinese olive, preserving in a sealed manner, fermenting and pickling at the temperature of 15 to 35 ℃, stirring times every 2 days for more than 30 days.
6. Baking: pickling and fermenting the small green fruits, firstly drying the small green fruits for 60min at 65-80 ℃, then drying the small green fruits for 2-3 h under the condition of adjusting the temperature to 100-120 ℃, and then cooling the temperature to about 65 ℃ until the small green fruits are dried, wherein the water content is controlled below 7%.
7. And packaging with food-grade paper or aluminum-plastic composite material in a sterile room environment.
8. Labeling, inspecting, boxing and leaving factory.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1, preparation method of infusion tea of fructus juglandis fruit cough-relieving phlegm-reducing, its characteristic is that it includes the step:
(1) selecting proper small Chinese olive of grapefruit;
(2) cleaning selected small grapefruit and then pre-drying;
(3) after the pre-drying is finished, performing cutting marks on the surfaces of the small green fruits of the grapefruit;
(4) boiling and scalding the small green fruits after the cutting marks;
(5) putting the boiled and scalded small green fruits into a pickling barrel for pickling;
(6) baking the pickled small green fruits;
(7) and packaging after baking.
2. The preparation method of grapefruit youth-relieving and phlegm-reducing brewing tea as claimed in claim 1, wherein the diameter of the selected grapefruit young fruits is 2-6CM, the outer surface is bright and free of insect damage according to step (1).
3. The preparation method of Citrus paradisi fruit tea for relieving cough and reducing sputum according to claim 1, wherein the pre-sun-drying process comprises removing stems of the Citrus paradisi fruits, sun-drying for 1-2 days, and water loss is 10% -15%.
4. The preparation method of Citrus paradisi fruit tea for relieving cough and eliminating phlegm according to the step (3), wherein the cutting mark is a vertical mark formed by cutting the Citrus paradisi fruit into 4-8 knife strips, and the skin is cut to a depth of 2-3 CM.
5. The preparation method of Citrus paradisi fruit tea for relieving cough and reducing sputum according to claim 1, wherein according to step (4), the small fructus paradisi fruit is boiled in water, 0.25% -0.5% of edible salt is added at the same time, the boiling time is 30-60min, water is drained after the boiling, and the temperature is reduced to room temperature.
6. The preparation method of Citrus changshou fructus Canarii tea for relieving cough and eliminating phlegm according to the step (5), wherein the pickling process comprises pickling the processed fructus Canarii, adding 1% -2% of pericarpium Citri Tangerinae, adding white sugar or crystal sugar 30% -45%, pickling until the fructus Canarii is not pickled, sealing, fermenting and pickling at 15-35 deg.C, stirring for more than 30 days times every 2 days.
7. The preparation method of Citrus paradisi fruit tea for relieving cough and reducing sputum according to claim 1, wherein according to step (6), the pickled and fermented fructus Canarii albi is baked at 65-80 deg.C for 60min, then the temperature is adjusted to 100-120 deg.C, and baked for 2-3 h, and then the temperature is reduced to about 65 deg.C until it is dried, and the water content is controlled below 7%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910773950.0A CN110731398A (en) | 2019-08-21 | 2019-08-21 | preparation method of infusion tea containing grapefruit and Chinese olive for relieving cough and reducing sputum |
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| CN201910773950.0A CN110731398A (en) | 2019-08-21 | 2019-08-21 | preparation method of infusion tea containing grapefruit and Chinese olive for relieving cough and reducing sputum |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806689A (en) * | 2005-12-23 | 2006-07-26 | 浙江省农业科学院 | Method for processing pomelo fruit beverage |
| CN104824803A (en) * | 2015-05-13 | 2015-08-12 | 衢州市农业科学研究院 | Dry making method of small green fruits of Huyou |
| CN107156352A (en) * | 2017-06-25 | 2017-09-15 | 张俊辉 | A kind of preparation method of folium artemisiae argyi Hu shaddock nectar powder |
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2019
- 2019-08-21 CN CN201910773950.0A patent/CN110731398A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806689A (en) * | 2005-12-23 | 2006-07-26 | 浙江省农业科学院 | Method for processing pomelo fruit beverage |
| CN104824803A (en) * | 2015-05-13 | 2015-08-12 | 衢州市农业科学研究院 | Dry making method of small green fruits of Huyou |
| CN107156352A (en) * | 2017-06-25 | 2017-09-15 | 张俊辉 | A kind of preparation method of folium artemisiae argyi Hu shaddock nectar powder |
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Application publication date: 20200131 |
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