CN111134213A - Preparation method of American ginseng black tea freeze-dried product - Google Patents
Preparation method of American ginseng black tea freeze-dried product Download PDFInfo
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- CN111134213A CN111134213A CN201911388228.1A CN201911388228A CN111134213A CN 111134213 A CN111134213 A CN 111134213A CN 201911388228 A CN201911388228 A CN 201911388228A CN 111134213 A CN111134213 A CN 111134213A
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- Prior art keywords
- black tea
- american ginseng
- freeze
- drying
- preparation
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Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 73
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 67
- 235000020279 black tea Nutrition 0.000 title claims abstract description 67
- 240000005373 Panax quinquefolius Species 0.000 title claims abstract description 60
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 48
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 238000004108 freeze drying Methods 0.000 claims abstract description 12
- 238000001125 extrusion Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims description 19
- 240000000249 Morus alba Species 0.000 claims description 16
- 235000008708 Morus alba Nutrition 0.000 claims description 16
- 240000007651 Rubus glaucus Species 0.000 claims description 16
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 16
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 16
- 239000000126 substance Substances 0.000 claims description 16
- 235000012907 honey Nutrition 0.000 claims description 14
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 206010039897 Sedation Diseases 0.000 claims description 7
- 238000005516 engineering process Methods 0.000 claims description 7
- 230000036280 sedation Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 235000005686 eating Nutrition 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 6
- 235000013616 tea Nutrition 0.000 description 6
- 230000001055 chewing effect Effects 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
Abstract
The invention discloses a preparation method of a freeze-dried American ginseng black tea product, which comprises the steps of material preparation, dehydration pretreatment, mixing, extrusion forming and low-temperature freeze-drying.
Description
Technical Field
The invention relates to the field of black tea, and in particular relates to a preparation method of a freeze-dried American ginseng black tea product.
Background
The black tea is the second largest tea in China, a chemical reaction with tea polyphenol enzymatic oxidation as a center is carried out in the processing process, the change of chemical components in fresh leaves is large, the tea polyphenol is reduced by more than 90%, new components such as theaflavin and thearubigin are generated, and the fragrance substances are obviously increased compared with the fresh leaves.
At present, for young people without tea tasting habits, tea water tastes bitter and astringent, so that the young people have narrow audience, and more importantly, the black tea is drunk in a tea making mode, and the eating mode is inconvenient for modern rapid life rhythm.
Disclosure of Invention
A preparation method of a freeze-dried American ginseng black tea product comprises the following steps:
(1) preparing materials: preparing black tea, American ginseng, mulberry, raspberry and honey;
(2) dewatering pretreatment: placing radix Panacis Quinquefolii, Mori fructus and Rubi fructus in a drying oven, drying and dehydrating to obtain dry material at 60-70 deg.C and 5-10cm/s for 5-7 days, placing black tea leaf therein, and further drying at 30-40 deg.C for 12-24 h;
(3) mixing materials: stirring and mixing the black tea dry material, the American ginseng dry material, the mulberry dry material and the raspberry dry material uniformly, adding honey, and stirring and mixing to form a viscous thick substance;
(4) extrusion molding: extruding the thick substance obtained in the step (3) in an extruder to form a strip shape, and cutting the strip shape every 8 cm;
(5) and (3) low-temperature freeze-drying: and (4) freezing the strips obtained in the step (4) at the temperature of-40 ℃ for 15-20min to form coagula, and then carrying out vacuum freeze drying to obtain a dry frozen product, namely the freeze-dried American ginseng black tea.
Preferably, the raw materials in the step (1) comprise the following components in percentage by weight: 40 parts of black tea, 20 parts of American ginseng, 10 parts of mulberry, 15 parts of raspberry and 15 parts of honey.
Preferably, the thick substance in the step (3) needs to be subjected to sedation at the temperature of 4 ℃ for 8 h.
Preferably, the material extruded and formed in the step (4) is sterilized by microwave, and the microwave with the frequency of 100000MHz is used for sterilizing for 45 min.
Preferably, the vacuum freeze-drying condition of the step (5) is that the temperature is-60 to-50 ℃, the pressure is-85 to-5 Pa, and the time is 5 to 15 hours.
Preferably, the vacuum freeze-drying condition is that the temperature is-55 ℃, the pressure is-70 Pa, and the time is 10 hours.
Preferably, the freeze-dried American ginseng black tea product obtained in the step (5) is packaged by adopting a vacuum packaging technology.
Has the advantages that: the invention provides a preparation method of a freeze-dried American ginseng black tea product, which comprises the steps of material preparation, dehydration pretreatment, mixing, extrusion forming and low-temperature freeze-drying, and the freeze-dried American ginseng black tea product prepared by the method changes the edible mode that the traditional black tea and American ginseng can only be used as drinks, so that the freeze-dried American ginseng black tea product can be chewed and eaten as leisure food and better accords with the rapid living mode of modern people. 40 parts of black tea, 20 parts of American ginseng, 10 parts of mulberry, 15 parts of raspberry and 15 parts of honey, wherein the American ginseng black tea is better in proportioning taste and sweet in taste, and better accords with the dietary habit of modern young people compared with the traditional bitter taste, the thick substance in the step (3) needs to be placed at the temperature of 4 ℃ for sedation and treatment for 8 hours, the method can cool and shape the extruded material, prevent the shape of the material from collapsing before freeze-drying and influence the aesthetic measure of the material, the material extruded and formed in the step (4) is subjected to microwave sterilization, the sterilization operation is carried out for 45 minutes by using microwave with the frequency of 100000MHz, the sterilization technology can avoid loss of nutrient elements in the American ginseng black tea while performing sterilization operation, the vacuum freeze-drying condition in the step (5) is that the temperature is-60 to-50 ℃, and the pressure is-85 to-5 Pa, the time is 5-15h, the vacuum freeze-drying condition is that the temperature is-55 ℃, the pressure is-70 Pa, and the time is 10h, the operation can effectively realize the freeze-drying operation of the American ginseng black tea, the freeze-dried American ginseng black tea product obtained in the step (5) is packaged by adopting a vacuum packaging technology, and the method can realize the long-time storage of the freeze-dried American ginseng black tea product and prevent the freeze-dried American ginseng black tea product from being affected with damp.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1:
a preparation method of a freeze-dried American ginseng black tea product comprises the following steps:
(1) preparing materials: preparing 40 parts of black tea, 20 parts of American ginseng, 10 parts of mulberry, 15 parts of raspberry and 15 parts of honey;
(2) dewatering pretreatment: placing the American ginseng, the mulberry and the raspberry in a drying box for drying and dehydrating to form a dry material, wherein the drying time is 7 days under the conditions that the temperature is 60 ℃, the wind speed is 5cm/s, and then the black tea leaves are placed in the drying box for further drying, the temperature is 30 ℃, and the time is 24 hours;
(3) mixing materials: stirring and mixing the black tea dry material, the American ginseng dry material, the mulberry dry material and the raspberry dry material uniformly, adding honey, stirring and mixing to form a viscous thick substance, and performing sedation treatment for 8 hours at the temperature of 4 ℃;
(4) extrusion molding: extruding the thick substance obtained in the step (3) in an extruder to form a strip shape, and cutting the strip shape every 8 cm;
(5) and (3) low-temperature freeze-drying: and (4) freezing the strips obtained in the step (4) at the temperature of-40 ℃ for 15min to form coagula, and then carrying out vacuum freeze drying to obtain a dried frozen product, namely the American ginseng black tea freeze-dried product.
Example 2:
a preparation method of a freeze-dried American ginseng black tea product comprises the following steps:
(1) preparing materials: preparing 40 parts of black tea, 20 parts of American ginseng, 10 parts of mulberry, 15 parts of raspberry and 15 parts of honey;
(2) dewatering pretreatment: placing radix Panacis Quinquefolii, Mori fructus and Rubi fructus in a drying oven, drying and dehydrating to obtain dry material at 70 deg.C and 5cm/s for 5 days, and further drying black tea at 40 deg.C for 12 h;
(3) mixing materials: stirring and mixing the black tea dry material, the American ginseng dry material, the mulberry dry material and the raspberry dry material uniformly, adding honey, stirring and mixing to form a viscous thick substance, and performing sedation treatment for 8 hours at the temperature of 4 ℃;
(4) extrusion molding: extruding the thick substance obtained in the step (3) in an extruder to form a strip shape, and cutting the strip shape every 8 cm;
(5) and (3) low-temperature freeze-drying: and (4) freezing the strips obtained in the step (4) at the temperature of-40 ℃ for 20min to form coagula, and then carrying out vacuum freeze drying under the conditions of-55 ℃ at the pressure of-70 Pa for 10h to obtain a dried frozen product, namely the freeze-dried American ginseng black tea product.
Example 3:
a preparation method of a freeze-dried American ginseng black tea product comprises the following steps:
(1) preparing materials: preparing 40 parts of black tea, 20 parts of American ginseng, 10 parts of mulberry, 15 parts of raspberry and 15 parts of honey;
(2) dewatering pretreatment: placing the American ginseng, the mulberry and the raspberry in a drying box for drying and dehydrating to form a dry material, wherein the drying time is 6 days under the conditions that the temperature is 65 ℃, the wind speed is 8cm/s, and then the black tea leaves are placed in the drying box for further drying, the temperature is 35 ℃, and the time is 18 hours;
(3) mixing materials: stirring and mixing the black tea dry material, the American ginseng dry material, the mulberry dry material and the raspberry dry material uniformly, adding honey, stirring and mixing to form a viscous thick substance, and performing sedation treatment for 8 hours at the temperature of 4 ℃;
(4) extrusion molding: extruding the thick substance obtained in the step (3) in an extruder to form a strip shape, and cutting the strip shape every 8 cm;
(5) and (3) low-temperature freeze-drying: and (3) freezing the strips obtained in the step (4) at the temperature of-40 ℃ for 18min to form coagula, then carrying out vacuum freeze drying under the conditions of-55 ℃ and-70 Pa for 10h to obtain a dried frozen product, namely the freeze-dried American ginseng black tea product, and packaging by adopting a vacuum packaging technology.
The shrimp paste of each example was extracted for analysis and compared to the prior art to yield the following data:
| taste of the product | Kinds of health preserving ingredients | Eating mode | Shelf life/month | |
| Example 1 | Sweet and fruity | 4 | Chewing for eating | 15 |
| Example 2 | Sweet and fruity | 4 | Chewing for eating | 16 |
| Example 3 | Sweet and fruity | 4 | Chewing for eating | 18 |
| Existing index | Bitter and astringent | 3 | Soaking for drinking | 12 |
According to the data in the table, when the parameters in the embodiment 3 are adopted, the parameters of the preparation method of the American ginseng black tea freeze-dried product provided by the invention are that the prepared American ginseng black tea freeze-dried product is sweet in taste and fruity, the types of the health-preserving components are 4, the eating mode is chewing eating, and the shelf life is 18 months, and the prior art standard is that the black tea is bitter in taste, the types of the health-preserving components are 3, the eating mode is soaking drinking, and the shelf life is 12 months.
The invention provides a preparation method of a freeze-dried American ginseng black tea product, which comprises the steps of material preparation, dehydration pretreatment, mixing, extrusion forming and low-temperature freeze-drying, and the freeze-dried American ginseng black tea product prepared by the method changes the edible mode that the traditional black tea and American ginseng can only be used as drinks, so that the freeze-dried American ginseng black tea product can be chewed and eaten as leisure food and better accords with the rapid living mode of modern people. 40 parts of black tea, 20 parts of American ginseng, 10 parts of mulberry, 15 parts of raspberry and 15 parts of honey, wherein the American ginseng black tea is better in proportioning taste and sweet in taste, and better accords with the dietary habit of modern young people compared with the traditional bitter taste, the thick substance in the step (3) needs to be placed at the temperature of 4 ℃ for sedation and treatment for 8 hours, the method can cool and shape the extruded material, prevent the shape of the material from collapsing before freeze-drying and influence the aesthetic measure of the material, the material extruded and formed in the step (4) is subjected to microwave sterilization, the sterilization operation is carried out for 45 minutes by using microwave with the frequency of 100000MHz, the sterilization technology can avoid loss of nutrient elements in the American ginseng black tea while performing sterilization operation, the vacuum freeze-drying condition in the step (5) is that the temperature is-60 to-50 ℃, and the pressure is-85 to-5 Pa, the time is 5-15h, the vacuum freeze-drying condition is that the temperature is-55 ℃, the pressure is-70 Pa, and the time is 10h, the operation can effectively realize the freeze-drying operation of the American ginseng black tea, the freeze-dried American ginseng black tea product obtained in the step (5) is packaged by adopting a vacuum packaging technology, and the method can realize the long-time storage of the freeze-dried American ginseng black tea product and prevent the freeze-dried American ginseng black tea product from being affected with damp.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept of the present invention, and these changes and modifications are all within the scope of the present invention.
Claims (7)
1. The preparation method of the American ginseng black tea freeze-dried product is characterized by comprising the following steps:
(1) preparing materials: preparing black tea, American ginseng, mulberry, raspberry and honey;
(2) dewatering pretreatment: placing radix Panacis Quinquefolii, Mori fructus and Rubi fructus in a drying oven, drying and dehydrating to obtain dry material at 60-70 deg.C and 5-10cm/s for 5-7 days, placing black tea leaf therein, and further drying at 30-40 deg.C for 12-24 h;
(3) mixing materials: stirring and mixing the black tea dry material, the American ginseng dry material, the mulberry dry material and the raspberry dry material uniformly, adding honey, and stirring and mixing to form a viscous thick substance;
(4) extrusion molding: extruding the thick substance obtained in the step (3) in an extruder to form a strip shape, and cutting the strip shape every 8 cm;
(5) and (3) low-temperature freeze-drying: and (4) freezing the strips obtained in the step (4) at the temperature of-40 ℃ for 15-20min to form coagula, and then carrying out vacuum freeze drying to obtain a dry frozen product, namely the freeze-dried American ginseng black tea.
2. The preparation method of the American ginseng black tea freeze-dried product as claimed in claim 1, wherein the raw material components in the step (1) are as follows: 40 parts of black tea, 20 parts of American ginseng, 10 parts of mulberry, 15 parts of raspberry and 15 parts of honey.
3. The method for preparing the lyophilized product of American ginseng black tea as claimed in claim 1, wherein the thick substance obtained in step (3) is subjected to 4 ℃ sedation for 8 h.
4. The preparation method of the lyophilized product of American ginseng black tea as claimed in claim 1, wherein the material obtained by extrusion molding in step (4) is subjected to microwave sterilization with a frequency of 100000MHz for 45 min.
5. The preparation method of the lyophilized American ginseng black tea product as claimed in claim 1, wherein the vacuum freeze-drying in step (5) is carried out at a temperature of-60 to-50 ℃ and a pressure of-85 to-5 Pa for 5 to 15 hours.
6. The preparation method of the American ginseng black tea freeze-dried product, as claimed in claim 5, wherein the vacuum freeze-drying condition is-55 ℃ at-70 Pa for 10 h.
7. The preparation method of the American ginseng black tea freeze-dried product as claimed in claim 1, wherein the American ginseng black tea freeze-dried product obtained in the step (5) is packaged by a vacuum packaging technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911388228.1A CN111134213A (en) | 2019-12-30 | 2019-12-30 | Preparation method of American ginseng black tea freeze-dried product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911388228.1A CN111134213A (en) | 2019-12-30 | 2019-12-30 | Preparation method of American ginseng black tea freeze-dried product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111134213A true CN111134213A (en) | 2020-05-12 |
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ID=70521551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911388228.1A Pending CN111134213A (en) | 2019-12-30 | 2019-12-30 | Preparation method of American ginseng black tea freeze-dried product |
Country Status (1)
| Country | Link |
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| CN (1) | CN111134213A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653920A (en) * | 2004-02-11 | 2005-08-17 | 白峰 | Tea buccal tablet and its manufacturing method |
| CN102224911A (en) * | 2011-05-30 | 2011-10-26 | 福建农林大学 | Processing method of leisure food |
-
2019
- 2019-12-30 CN CN201911388228.1A patent/CN111134213A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653920A (en) * | 2004-02-11 | 2005-08-17 | 白峰 | Tea buccal tablet and its manufacturing method |
| CN102224911A (en) * | 2011-05-30 | 2011-10-26 | 福建农林大学 | Processing method of leisure food |
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Application publication date: 20200512 |