CN111493186A - Preparation method of improved traditional mashed tea beverage - Google Patents
Preparation method of improved traditional mashed tea beverage Download PDFInfo
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- CN111493186A CN111493186A CN202010319910.1A CN202010319910A CN111493186A CN 111493186 A CN111493186 A CN 111493186A CN 202010319910 A CN202010319910 A CN 202010319910A CN 111493186 A CN111493186 A CN 111493186A
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- mashed tea
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- mashed
- mint
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- 235000013616 tea Nutrition 0.000 title claims abstract description 107
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 241001122767 Theaceae Species 0.000 claims abstract description 89
- 239000002994 raw material Substances 0.000 claims abstract description 34
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 28
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 28
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 28
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 25
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 25
- 235000020232 peanut Nutrition 0.000 claims abstract description 25
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 24
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 24
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 21
- 240000000467 Carum carvi Species 0.000 claims abstract description 18
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 18
- 235000002787 Coriandrum sativum Nutrition 0.000 claims abstract description 18
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 244000018436 Coriandrum sativum Species 0.000 claims abstract 4
- 240000000249 Morus alba Species 0.000 claims description 26
- 235000008708 Morus alba Nutrition 0.000 claims description 26
- 241000207961 Sesamum Species 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 230000035622 drinking Effects 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 230000000717 retained effect Effects 0.000 abstract description 5
- 244000000231 Sesamum indicum Species 0.000 abstract description 2
- 230000009849 deactivation Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 238000012216 screening Methods 0.000 abstract 1
- 241000208308 Coriandrum Species 0.000 description 14
- 241000196324 Embryophyta Species 0.000 description 9
- 238000010009 beating Methods 0.000 description 4
- 235000008216 herbs Nutrition 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- AJBZENLMTKDAEK-UHFFFAOYSA-N 3a,5a,5b,8,8,11a-hexamethyl-1-prop-1-en-2-yl-1,2,3,4,5,6,7,7a,9,10,11,11b,12,13,13a,13b-hexadecahydrocyclopenta[a]chrysene-4,9-diol Chemical compound CC12CCC(O)C(C)(C)C1CCC(C1(C)CC3O)(C)C2CCC1C1C3(C)CCC1C(=C)C AJBZENLMTKDAEK-UHFFFAOYSA-N 0.000 description 1
- 241000208140 Acer Species 0.000 description 1
- 235000003880 Calendula Nutrition 0.000 description 1
- 240000001432 Calendula officinalis Species 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 240000005717 Dioscorea alata Species 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000334154 Isatis tinctoria Species 0.000 description 1
- 244000245214 Mentha canadensis Species 0.000 description 1
- 235000016278 Mentha canadensis Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000088401 Pyrus pyrifolia Species 0.000 description 1
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 1
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 1
- 240000004460 Tanacetum coccineum Species 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000008384 feverfew Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000021460 special beverage Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention belongs to the technical field of mashed tea preparation, and particularly relates to a preparation method for improving a traditional mashed tea beverage, which comprises the following steps: screening raw materials, deactivating enzyme, crushing at ultralow temperature, mixing powder according to a proportion and the like. According to the improved traditional mashed tea beverage preparation method, the traditional process for preparing mashed tea is improved, the raw materials of the mashed tea, such as mint, caraway, coriander and the like, are subjected to enzyme deactivation, and then the raw materials of sesame, peanut and the like are crushed into powder at ultralow temperature, so that the taste and the medicinal value of the traditional mashed tea are retained, and the mashed tea beverage is convenient to brew and carry. More importantly, the process prolongs the shelf life of the mashed tea powder under the condition of no addition of any preservative. The time of traditional mashed tea preparation is greatly shortened, the technology is improved while the tradition is kept, the mashed tea culture is better inherited, and the mashed tea culture value and the economic value are favorably improved.
Description
Technical Field
The invention relates to the technical field of mashed tea preparation, in particular to a preparation method for improving a traditional mashed tea beverage.
Background
The mashed tea is a special beverage for Hakka and has unique preparation and flavor. The tea beating tool is a beating and beating bowl. The former takes edible miscellaneous trees such as camphor, nanmu, maple, tea and the like which are held roughly, the lengths of the edible miscellaneous trees are different from 2 to 4 feet, the upper ends of the edible miscellaneous trees are carved with circular grooves and tied ropes for hanging, and the lower ends of the edible miscellaneous trees are rounded for facilitating beating and rotating; the latter is a special pottery basin with fine teeth formed by radial furrows distributed on the inner wall, and the pottery basin has a big shape, a small shape and an inverted frustum shape. The basic raw materials of the mashed tea comprise tea leaves, rice, sesame, soybeans, peanuts, salt and orange peel, and some green herbs are added sometimes. Tea leaves are not completely tea leaves, can serve as a plurality of varieties of tea leaves, and except for adopting old tea leaves, more tender leaves of a plurality of wild plants, such as Chinese pear leaves, dyers woad leaves, yam leaves called Chinese yam by traditional Chinese medicines, and the like, are picked, but not more than ten kinds. The raw materials are cleaned, stewed, fermented, dried in the sun and the like to prepare a large amount of the raw materials for use. The addition of herbs can be changed according to different seasons and climates, such as warm in spring and summer, and fresh herbs such as folium Artemisiae Argyi, herba Menthae, herba Lysimachiae Christinae, and herba Lycopodii Serrati are commonly used; in autumn, calendula or feverfew is selected; in winter, Capsici fructus or cortex Cinnamomi can be used. The raw materials are prepared and placed in a bowl together. Generally, the operation is in a sitting posture, the hand is assisted by the left hand or only the two legs are used for clamping the pestle, the right hand or the two hands are used for tightly holding the pestle, the round end of the pestle is frequently beaten and rotated along the inner wall of the pestle in a circumferential mode until the raw materials are beaten into the sauce-shaped tea paste, and the tea paste is poured into boiled water to form the daily beverage. But traditional mashed tea preparation process is complicated, and about 60 minutes is required from picking raw materials to making success, and the drink can not be preserved promptly to making, is difficult for carrying, and guest family member of going out only gets back to the hometown and just has the chance to drink mashed tea to mashed tea raw and other materials are seasonal strong, and the taste is non-uniform, and guest family member of going out work can fade mashed tea skill along with the time.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or other problems associated with the processing of the prior art preserved green plums.
Therefore, the invention aims to provide a preparation method for improving the traditional mashed tea beverage, and the preparation method is characterized in that the traditional process for preparing mashed tea is improved, plants such as mint, coriander and coriander which are raw materials of the mashed tea are subjected to enzyme deactivation, and then sesame, peanut and other raw materials are crushed into powder together at ultralow temperature, so that the taste and the medicinal value of the traditional mashed tea are retained, and the mashed tea beverage is convenient to brew and carry. More importantly, the process prolongs the shelf life of the mashed tea powder under the condition of no addition of any preservative. The time of traditional mashed tea preparation is greatly shortened, the technology is improved while the tradition is kept, the mashed tea culture is better inherited, and the mashed tea culture value and the economic value are favorably improved.
To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions:
a preparation method of an improved traditional mashed tea beverage comprises the following processing steps:
s1: selecting fresh mashed tea, and removing dust and impurities in the mashed tea;
s2: cleaning ground tea raw materials such as mint, mulberry leaf, coriander and the like, and putting the cleaned ground tea raw materials into a fixation machine for fixation;
s3: classifying the killed ground tea raw materials such as mint, mulberry leaf, coriander and the like, sesame and peanut into a pulverizer, and performing ultra-low temperature pulverization treatment;
s4: then blending the powdery ground tea raw materials such as mint, mulberry leaf, caraway, coriander and the like, sesame and peanut into ground tea powder according to a proportion;
s5: finally, the mashed tea powder is vacuum-packaged, and the mashed tea powder can be brewed by hot water for drinking.
As a preferable scheme of the preparation method for improving the traditional mashed tea beverage, the preparation method comprises the following steps: the step S4 comprises the following components in parts by weight: 5-10 parts of mint, 5-10 parts of mulberry leaf, 5-10 parts of caraway, 20-40 parts of sesame and 100-150 parts of peanut.
As a preferable scheme of the preparation method for improving the traditional mashed tea beverage, the preparation method comprises the following steps: the step S4 comprises the following components in parts by weight: 5 parts of mint, 5 parts of mulberry leaf, 5 parts of caraway, 20 parts of sesame and 100 parts of peanut.
As a preferable scheme of the preparation method for improving the traditional mashed tea beverage, the preparation method comprises the following steps: the step S4 comprises the following components in parts by weight: 10 parts of mint, 10 parts of mulberry leaf, 10 parts of caraway, 40 parts of sesame and 150 parts of peanut.
As a preferable scheme of the preparation method for improving the traditional mashed tea beverage, the preparation method comprises the following steps: the step S4 comprises the following components in parts by weight: 7 parts of mint, 7 parts of mulberry leaf, 7 parts of caraway, 30 parts of sesame and 120 parts of peanut.
Compared with the prior art: the working principle of the water-removing work of the mashed tea raw material is that the activity of enzyme in the plant is stopped, so that the specific fresh color of the plant is kept, the fragrance of the plant is kept, the flexibility of cells is improved, and the water evaporation is facilitated. The ultra-low temperature pulverization of the enzyme-inactivated raw material is carried out to inhibit the activity of microorganisms and enzymes and prolong the long-term storage of the plant. The mashed tea powder prepared by carrying out a series of processing operations on the mashed tea raw material has the guarantee period prolonged to 12 months.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible.
The first embodiment is as follows: s1: selecting fresh mashed tea, and removing dust and impurities in the mashed tea;
s2: cleaning ground tea raw materials such as mint, mulberry leaf, coriander and the like, and putting the cleaned ground tea raw materials into a fixation machine for fixation;
s3: classifying the killed ground tea raw materials such as mint, mulberry leaf, coriander and the like, sesame and peanut into a pulverizer, and performing ultra-low temperature pulverization treatment;
s4: then, blending powdery mashed tea raw materials of mint, mulberry leaf, caraway, coriander and other plants, sesame and peanut into mashed tea powder according to the proportion of 5 parts of mint, 5 parts of mulberry leaf, 5 parts of caraway, 20 parts of sesame and 100 parts of peanut;
s5: finally, the mashed tea powder is subjected to vacuum packaging, and the mashed tea powder can be brewed by hot water for drinking, the prepared mashed tea meets the national relevant standards, the taste and the medicinal value of the traditional mashed tea are retained, the mashed tea is convenient to brew and carry, the taste is light, and the cost price is low.
Example two: s1: selecting fresh mashed tea, and removing dust and impurities in the mashed tea;
s2: cleaning ground tea raw materials such as mint, mulberry leaf, coriander and the like, and putting the cleaned ground tea raw materials into a fixation machine for fixation;
s3: classifying the killed ground tea raw materials such as mint, mulberry leaf, coriander and the like, sesame and peanut into a pulverizer, and performing ultra-low temperature pulverization treatment;
s4: then, blending powdery mashed tea raw materials of mint, mulberry leaf, caraway, coriander and other plants, sesame and peanut into mashed tea powder according to the proportion of 10 parts of mint, 10 parts of mulberry leaf, 10 parts of caraway, 40 parts of sesame and 150 parts of peanut;
s5: finally, the mashed tea powder is subjected to vacuum packaging, and the mashed tea powder can be brewed by hot water for drinking, so that the prepared mashed tea meets the national relevant standards, the taste and the medicinal value of the traditional mashed tea are retained, the mashed tea is convenient to brew and carry, the taste is strong, the aftertaste is long, and the nutritive value is high.
Example three: s1: selecting fresh mashed tea, and removing dust and impurities in the mashed tea;
s2: cleaning ground tea raw materials such as mint, mulberry leaf, coriander and the like, and putting the cleaned ground tea raw materials into a fixation machine for fixation;
s3: classifying the killed ground tea raw materials such as mint, mulberry leaf, coriander and the like, sesame and peanut into a pulverizer, and performing ultra-low temperature pulverization treatment;
s4: then, blending powdery mashed tea raw materials of mint, mulberry leaf, caraway, coriander and other plants, sesame and peanut into mashed tea powder according to the proportion of 7 parts of mint, 7 parts of mulberry leaf, 7 parts of caraway, 30 parts of sesame and 120 parts of peanut;
s5: finally, the mashed tea powder is subjected to vacuum packaging, and the mashed tea powder can be brewed by hot water for drinking, so that the prepared mashed tea meets the national relevant standards, the taste and the medicinal value of the traditional mashed tea are retained, the mashed tea is convenient to brew and carry, and the mashed tea has moderate taste and is suitable for taste selection of the public.
| Examples of the present invention | Mint | Mulberry leaf | Caraway | Sesame seed | Peanut | Taste of the product |
| Example one | 5 portions of | 5 portions of | 5 portions of | 20 portions of | 100 portions of | Bland and bland |
| Example two | 10 portions of | 10 portions of | 10 portions of | 40 portions of | 150 portions of | Rich in flavor |
| EXAMPLE III | 7 portions of | 7 portions of | 7 portions of | 30 portions of | 120 portions of | Is moderate |
The above description is only of the preferred embodiments of the present invention, and the present invention is not limited to the specific embodiments disclosed herein, but includes all technical solutions falling within the scope of the claims.
Claims (5)
1. A preparation method for improving the traditional mashed tea drink is characterized by comprising the following processing steps:
s1: selecting fresh mashed tea, and removing dust and impurities in the mashed tea;
s2: cleaning ground tea raw materials such as mint, mulberry leaf, coriander and the like, and putting the cleaned ground tea raw materials into a fixation machine for fixation;
s3: classifying the killed ground tea raw materials such as mint, mulberry leaf, coriander and the like, sesame and peanut into a pulverizer, and performing ultra-low temperature pulverization treatment;
s4: then blending the powdery ground tea raw materials such as mint, mulberry leaf, caraway, coriander and the like, sesame and peanut into ground tea powder according to a proportion;
s5: finally, the mashed tea powder is vacuum-packaged, and the mashed tea powder can be brewed by hot water for drinking.
2. The method for preparing an improved traditional mashed tea beverage according to claim 1, wherein the components in the step S4 are in parts by weight: 5-10 parts of mint, 5-10 parts of mulberry leaf, 5-10 parts of caraway, 20-40 parts of sesame and 100-150 parts of peanut.
3. The method for preparing an improved traditional mashed tea beverage according to claim 2, wherein the components in the step S4 are in parts by weight: 5 parts of mint, 5 parts of mulberry leaf, 5 parts of caraway, 20 parts of sesame and 100 parts of peanut.
4. The method for preparing an improved traditional mashed tea beverage according to claim 2, wherein the components in the step S4 are in parts by weight: 10 parts of mint, 10 parts of mulberry leaf, 10 parts of caraway, 40 parts of sesame and 150 parts of peanut.
5. The method for preparing an improved traditional mashed tea beverage according to claim 2, wherein the components in the step S4 are in parts by weight: 7 parts of mint, 7 parts of mulberry leaf, 7 parts of caraway, 30 parts of sesame and 120 parts of peanut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010319910.1A CN111493186A (en) | 2020-04-22 | 2020-04-22 | Preparation method of improved traditional mashed tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010319910.1A CN111493186A (en) | 2020-04-22 | 2020-04-22 | Preparation method of improved traditional mashed tea beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111493186A true CN111493186A (en) | 2020-08-07 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010319910.1A Pending CN111493186A (en) | 2020-04-22 | 2020-04-22 | Preparation method of improved traditional mashed tea beverage |
Country Status (1)
| Country | Link |
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| CN (1) | CN111493186A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753822A (en) * | 2021-01-22 | 2021-05-07 | 深圳市士勇养生擂茶餐饮管理有限公司 | Mashed tea paste for prolonging shelf life and preparation method thereof |
| CN113455573A (en) * | 2021-08-16 | 2021-10-01 | 陆河县果田生态农业科技有限公司 | Preparation method of mashed green plum tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861901A (en) * | 2010-05-13 | 2010-10-20 | 任国明 | Mashed tea |
| CN103250837A (en) * | 2013-05-09 | 2013-08-21 | 福建农林大学 | Mashed tea for nourishing of life in spring and preparation method of mashed tea |
-
2020
- 2020-04-22 CN CN202010319910.1A patent/CN111493186A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861901A (en) * | 2010-05-13 | 2010-10-20 | 任国明 | Mashed tea |
| CN103250837A (en) * | 2013-05-09 | 2013-08-21 | 福建农林大学 | Mashed tea for nourishing of life in spring and preparation method of mashed tea |
Non-Patent Citations (2)
| Title |
|---|
| 王春华;: "趣味无穷话"擂茶"", 文史天地, no. 09, pages 63 - 64 * |
| 顾智超;郑丽香;黄泽豪;: "福建客家擂茶研究进展", 亚太传统医药, no. 04, pages 192 - 195 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753822A (en) * | 2021-01-22 | 2021-05-07 | 深圳市士勇养生擂茶餐饮管理有限公司 | Mashed tea paste for prolonging shelf life and preparation method thereof |
| CN113455573A (en) * | 2021-08-16 | 2021-10-01 | 陆河县果田生态农业科技有限公司 | Preparation method of mashed green plum tea |
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