CN113142355A - Cold-brewing fruit tea and preparation process thereof - Google Patents
Cold-brewing fruit tea and preparation process thereof Download PDFInfo
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- CN113142355A CN113142355A CN202110462108.2A CN202110462108A CN113142355A CN 113142355 A CN113142355 A CN 113142355A CN 202110462108 A CN202110462108 A CN 202110462108A CN 113142355 A CN113142355 A CN 113142355A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 241001122767 Theaceae Species 0.000 title description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 17
- 244000175448 Citrus madurensis Species 0.000 claims abstract description 17
- 244000276331 Citrus maxima Species 0.000 claims abstract description 17
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 17
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 17
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 17
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 17
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 17
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 17
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 17
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 17
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 17
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 17
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 17
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 17
- 235000017317 Fortunella Nutrition 0.000 claims abstract description 17
- 240000004153 Hibiscus sabdariffa Species 0.000 claims abstract description 17
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims abstract description 17
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 5
- 230000001007 puffing effect Effects 0.000 claims abstract description 3
- 244000269722 Thea sinensis Species 0.000 claims abstract 8
- 240000005385 Jasminum sambac Species 0.000 claims abstract 4
- 235000021022 fresh fruits Nutrition 0.000 claims description 40
- 241001092040 Crataegus Species 0.000 claims description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 13
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- 238000007605 air drying Methods 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 238000005507 spraying Methods 0.000 claims description 7
- 239000007789 gas Substances 0.000 claims description 4
- 230000002779 inactivation Effects 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 230000014759 maintenance of location Effects 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 230000005855 radiation Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 6
- 230000007547 defect Effects 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 2
- 238000000605 extraction Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 71
- 241000207840 Jasminum Species 0.000 description 13
- 210000004027 cell Anatomy 0.000 description 12
- 108090000790 Enzymes Proteins 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 210000000170 cell membrane Anatomy 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 244000089759 Fortunella margarita Species 0.000 description 2
- 235000019123 Fortunella margarita Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000020341 brewed tea Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000001678 irradiating effect Effects 0.000 description 2
- 239000011707 mineral Substances 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
- 235000014347 soups Nutrition 0.000 description 2
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to fruit tea, in particular to cold-brewing fruit tea and a preparation process thereof, wherein the cold-brewing fruit tea comprises the following components in parts by weight: 10-20 parts of hawthorn, 3-8 parts of lemon slice, 1-3 parts of roselle, 5-10 parts of shaddock peel, 5-10 parts of kumquat slice and 1-3 parts of jasmine flower; the hawthorn, the lemon slices, the shaddock peel and the kumquat slices are subjected to puffing treatment. The invention overcomes the defects of longer brewing time and difficult extraction of flavor substances of the cold-brewed fruit tea in the prior art, and the cold-brewed fruit tea prepared by the process has the advantages of high brewing speed in cold water and stronger flavor of tea water obtained by brewing.
Description
Technical Field
The invention relates to fruit tea, in particular to cold-brewing fruit tea and a preparation process thereof.
Background
The cold-brewing tea is a brewing mode completely without hot water, which is popular in recent years, and the tea soup with good color, fragrance and taste can be obtained only by putting the tea into cold boiled water or mineral water and waiting for a certain time. The cold-brewing fruit tea does not need boiling water, but the tea is soaked in plain boiled water or mineral water at normal temperature. The tea drink has the advantages of the traditional tea drink, has the convenience of modern drinks, and is popular with office workers, students, driving workers and mountain climbing workers.
Compared with hot brewing, the cold-brewed tea has lighter tea aroma but sweeter and mellower taste, and the aroma substances (aldehydes, phenols and the like) in the tea can be quickly decomposed when the tea is brewed by hot water, while the fragrance and nutrients in the tea can be slowly released when the tea is brewed by cold water.
Studies have shown that cold brewed tea has a higher antioxidant activity than hot brewed tea. The cold-brewing tea is beneficial to the complete extension and expansion of tea due to the long time for brewing tea, fully migrates beneficial substances in the tea into tea soup, and has no damage effect on the cell structure of the tea, thereby obtaining tea drink with more abundant polyphenol substances.
The fruit tea is prepared from some fruits or melons and fruits together with tea, and comprises fructus Jujubae tea, fructus Pyri tea, fructus Citri Tangerinae tea, fructus Musae tea, fructus crataegi tea, coconut tea, fruit granule tea, and fructus crataegi tea. For some health purpose, some fruits beneficial to human body are made into beverage with a certain specific effect alone or together with tea leaves. The cold-brewing fruit tea is a novel tea drink combining cold-brewing tea and fruit tea, and is prepared by replacing tea leaves in the cold-brewing tea with fruits in the fruit tea.
Cold brewed fruit tea also has many disadvantages compared to traditional fruit tea, for example, it can be infused with flavor substances for 2-12 hours after being brewed for a longer time. Furthermore, for certain flavors, it is desirable to heat soak in boiling water to achieve complete release.
Disclosure of Invention
The invention provides cold-brewed nectar and a preparation process thereof, aiming at overcoming the defects that the cold-brewed nectar in the prior art has long brewing time and flavor substances are difficult to leach.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the cold-brewing fruit tea comprises the following components in parts by weight: 10-20 parts of hawthorn, 3-8 parts of lemon slice, 1-3 parts of roselle, 5-10 parts of shaddock peel, 5-10 parts of kumquat slice and 1-3 parts of jasmine flower;
wherein, the hawthorn, the lemon slices, the shaddock peel and the kumquat slices are subjected to puffing treatment.
Preferably, the composition comprises the following components in parts by weight: 15 parts of hawthorn, 6 parts of lemon slice, 2 parts of roselle, 8 parts of shaddock peel, 6 parts of kumquat slice and 2 parts of jasmine.
A preparation process of the cold-brewing fruit tea comprises the following steps:
(S.1) slicing the hawthorn, the lemon slices, the shaddock peels and the kumquats, then carrying out short-time inactivation treatment on the sliced hawthorn, the lemon slices, the shaddock peels and the kumquats, then spraying a certain cellulase solution on the surfaces of the slices, naturally fermenting for a certain time, and then air-drying until the water content reaches a certain degree;
(S.2) placing the fermented material in a pressure tank, introducing gas into the pressure tank, applying certain pressure to the pressure tank and keeping the pressure for a certain time, and then releasing the pressure instantly to obtain puffed fruit pieces;
and (S.3) freeze-drying the puffed fruit pieces obtained in the step (S.2), mixing with roselle and jasmine flowers, and subpackaging into small bags to obtain the cold-brewing fruit tea.
Preferably, the inactivation step in step (s.1) is as follows: and (3) placing the fresh fruit slices under an ultraviolet lamp for irradiation for a certain time, and then placing the fresh fruit slices in an oven for baking for 1-5 min at the temperature of 80-100 ℃.
Preferably, the ultraviolet lamp irradiation intensity in the step (S.1) is more than 180uW/cm2And the irradiation time is 10-20 min.
Preferably, the cellulase solution is 1-2.5 wt% of cellulase solution, the fermentation time is 1-3 h, and then the fresh fruit slices are air-dried until the water content is 30-50%.
Preferably, in the step (S.2), the gas introduced into the pressure tank is nitrogen, the pressure in the pressure tank is 15-25 MPa, and the pressurization and retention time is 10-30 min.
The invention has the following beneficial effects:
the first step of the preparation process of the cold-brewing nectar is firstly fire extinguishing treatment, so that the effective components in the tea are prevented from being oxidized and decomposed by enzyme in fresh tea, and the effective components in the tea can be effectively reserved. Meanwhile, the cell wall in the tea leaf cell is damaged by adding the cellulase, so that effective components positioned in the cell membrane can be more easily exuded. In addition, the invention forms the puffed tea by pressurizing and instant decompression in the second step, so that the cell membranes of the cells can be effectively expanded and broken, the effective components wrapped in the cell membranes can be more easily seeped out in water, and then the effect of low-temperature quick-brewing effect can be obtained after the cold-brewing fruit tea prepared by the process is freeze-dried.
According to the invention, the tea leaves are inactivated in the step (S.1), and the cells of the fresh tea leaves can be effectively inactivated through ultraviolet irradiation, so that the nutrient in the tea leaves can be prevented from being consumed by the tea leaves. Meanwhile, the enzymes in the tea can effectively decompose the flavor components of the tea through short-time baking, so that the taste of the tea can be kept the most original taste.
Detailed Description
The invention is further described with reference to specific examples. The following description of the embodiments is provided to enable any person skilled in the art to make and use the invention. It will be readily apparent to those skilled in the art that various modifications to these embodiments may be made, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the following embodiments, and those skilled in the art should make improvements and modifications within the scope of the present invention based on the disclosure of the present invention.
Example 1
The cold-brewing fruit tea comprises the following components in parts by weight: 10 parts of hawthorn, 3 parts of lemon slice, 1 part of roselle, 5 parts of shaddock peel, 5 parts of kumquat slice and 1 part of jasmine.
The preparation method comprises the following steps: slicing fructus crataegi, fructus Citri Limoniae tablet, pericarpium Citri Grandis and Fortunella margarita (lour.) Swingle, and placing fresh fruit slices under irradiation intensity of 200uW/cm2Irradiating for 10min under an ultraviolet lamp to inactivate the cells of the fresh fruit slices, and then baking in an oven at 100 ℃ for 5min to inactivate the enzymes in the fresh fruit slices. After the fresh fruit slices are inactivated, spraying 1wt% of cellulase solution on the surfaces of the fresh fruit slices, naturally fermenting for 1h, then air-drying until the water content reaches 30%, then placing the fresh fruit slices in a pressure tank, introducing nitrogen into the pressure tank, applying pressure of 15Mpa to the pressure tank, keeping the pressure for 10min, then releasing the pressure instantly to obtain puffed fruit slices, mixing the puffed fruit slices with roselle and jasmine flowers after a conventional freeze-drying step, and subpackaging into small bags to obtain the cold-brewing fruit tea.
Example 2
The cold-brewing fruit tea comprises the following components in parts by weight: 20 parts of hawthorn, 8 parts of lemon slice, 3 parts of roselle, 10 parts of shaddock peel, 10 parts of kumquat slice and 3 parts of jasmine.
Slicing fructus crataegi, fructus Citri Limoniae tablet, pericarpium Citri Grandis and fructus Fortunellae margaritae, and placing fresh fruit slice under irradiation intensity of 190uW/cm2Irradiating for 15min under an ultraviolet lamp to inactivate fresh fruit slice cells, and then baking in an oven at 85 ℃ for 1-5 min to inactivate enzymes in the fresh fruit slice cells. After the fresh fruit slices are inactivated, spraying 1.5wt% of cellulase solution on the surfaces of the fresh fruit slices, naturally fermenting for 2 hours, then air-drying until the water content reaches 40%, then placing the fresh fruit slices in a pressure tank, introducing nitrogen into the pressure tank, applying pressure of 20Mpa to the pressure tank, keeping the pressure for 15min, then releasing the pressure instantly to obtain puffed fresh fruit slices, mixing the puffed fruit slices with roselle and jasmine flowers after the conventional freeze-drying step, and subpackaging into small bags to obtain the cold-brewing fruit tea.
Example 3
The cold-brewing fruit tea comprises the following components in parts by weight: 15 parts of hawthorn, 4 parts of lemon slice, 2 parts of roselle, 8 parts of shaddock peel, 6 parts of kumquat slice and 1.5 parts of jasmine.
Slicing fructus crataegi, fructus Citri Limoniae tablet, pericarpium Citri Grandis and fructus Fortunellae margaritae, and placing fresh fruit slice under irradiation intensity of 185uW/cm2The fresh fruit slice cells are inactivated by irradiating for 20min under an ultraviolet lamp, and then are placed in an oven to be baked for 5min at 80 ℃ so as to inactivate the enzymes in the fresh fruit slice cells. After the fresh fruit slices are inactivated, spraying 2.5wt% of cellulase solution on the surfaces of the fresh fruit slices, naturally fermenting for 3 hours, then air-drying until the water content reaches 50%, then placing the fresh fruit slices in a pressure tank, introducing nitrogen into the pressure tank, applying 25Mpa pressure to the pressure tank, keeping the pressure for 30min, then releasing the pressure instantly to obtain puffed fresh fruit slices, mixing the puffed fruit slices with roselle and jasmine flowers after the conventional freeze-drying step, and subpackaging into small bags to obtain the cold-brewing fruit tea.
Example 4
The cold-brewing fruit tea comprises the following components in parts by weight: 12 parts of hawthorn, 5 parts of lemon slice, 2 parts of roselle, 8 parts of shaddock peel, 6 parts of kumquat slice and 2 parts of jasmine.
Slicing fructus crataegi, fructus Citri Limoniae tablet, pericarpium Citri Grandis and Fortunella margarita (lour.) Swingle,placing fresh fruit slices at the irradiation intensity of 200uW/cm2The fresh fruit slice cells are inactivated by irradiating for 18min under an ultraviolet lamp, and then are placed in an oven to be baked for 3min at 90 ℃ so as to inactivate the enzymes in the fresh fruit slice cells. After the fresh fruit slices are inactivated, spraying 2wt% of cellulase solution on the surfaces of the fresh fruit slices, naturally fermenting for 2.5h, then air-drying until the water content reaches 45%, then placing the fresh fruit slices in a pressure tank, introducing nitrogen into the pressure tank, applying pressure of 20Mpa to the pressure tank, keeping the pressure for 25min, then releasing the pressure instantly to obtain puffed fresh fruit slices, mixing the puffed fruit slices with roselle and jasmine flowers after a conventional freeze-drying step, and subpackaging into small bags to obtain the cold-brewing fruit tea.
Example 5
The cold-brewing fruit tea comprises the following components in parts by weight: 15 parts of hawthorn, 6 parts of lemon slice, 2 parts of roselle, 8 parts of shaddock peel, 6 parts of kumquat slice and 2 parts of jasmine.
Slicing fructus crataegi, fructus Citri Limoniae tablet, pericarpium Citri Grandis and fructus Fortunellae margaritae, and placing fresh fruit slice in irradiation intensity of 195uW/cm2Irradiating for 13min under an ultraviolet lamp to inactivate the cells of the fresh fruit slices, and then baking for 2min in an oven at 95 ℃ to inactivate the enzymes in the fresh fruit slices. After the fresh fruit slices are inactivated, spraying 2wt% of cellulase solution on the surfaces of the fresh fruit slices, naturally fermenting for 1h, then air-drying until the water content reaches 45%, then placing the fresh fruit slices into a pressure tank, introducing nitrogen into the pressure tank, applying 18Mpa of pressure to the pressure tank, keeping the pressure for 12min, then releasing the pressure instantly to obtain puffed fresh fruit slices, mixing the puffed fruit slices with roselle and jasmine flowers after the conventional freeze-drying step, and subpackaging into small bags to obtain the cold-brewing fruit tea.
The cold-brewed fruit tea prepared by the embodiments 1-5 can be soaked in 20 ℃ flood for 5min to obtain the fruit tea with rich flavor.
Claims (7)
1. The cold-brewing fruit tea is characterized by comprising the following components in parts by weight: 10-20 parts of hawthorn, 3-8 parts of lemon slice, 1-3 parts of roselle, 5-10 parts of shaddock peel, 5-10 parts of kumquat slice and 1-3 parts of jasmine flower;
wherein, the hawthorn, the lemon slices, the shaddock peel and the kumquat slices are subjected to puffing treatment.
2. A cold brew nectar as claimed in claim 1, comprising in parts by weight: 15 parts of hawthorn, 6 parts of lemon slice, 2 parts of roselle, 8 parts of shaddock peel, 6 parts of kumquat slice and 2 parts of jasmine.
3. A process for preparing cold brew nectar as claimed in claim 1 or claim 2, including the steps of:
(S.1) slicing the hawthorn, the lemon slices, the shaddock peels and the kumquats, then carrying out short-time inactivation treatment on the sliced hawthorn, the lemon slices, the shaddock peels and the kumquats, then spraying a certain cellulase solution on the surfaces of the slices, naturally fermenting for a certain time, and then air-drying until the water content reaches a certain degree;
(S.2) placing the fermented material in a pressure tank, introducing gas into the pressure tank, applying certain pressure to the pressure tank and keeping the pressure for a certain time, and then releasing the pressure instantly to obtain puffed fruit pieces;
and (S.3) freeze-drying the puffed fruit pieces obtained in the step (S.2), mixing with roselle and jasmine flowers, and subpackaging into small bags to obtain the cold-brewing fruit tea.
4. A process according to claim 3, wherein the inactivation step in step (s.1) is as follows: and (3) placing the fresh fruit slices under an ultraviolet lamp for irradiation for a certain time, and then placing the fresh fruit slices in an oven for baking for 1-5 min at the temperature of 80-100 ℃.
5. A process according to claim 4, wherein the intensity of the UV radiation in step (S.1) is greater than 180uW/cm2And the irradiation time is 10-20 min.
6. A process for preparing cold-brew nectar as claimed in claim 3, 4 or 5, wherein the cellulase solution is 1-2.5 wt% cellulase solution, the fermentation time is 1-3 hours, and then air-dried until the water content of fresh fruit slices is 30-50%.
7. The process according to claim 3, wherein the gas introduced into the pressure tank in the step (S.2) is nitrogen, the pressure in the pressure tank is 15-25 MPa, and the pressurization and retention time is 10-30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202110462108.2A CN113142355A (en) | 2021-04-27 | 2021-04-27 | Cold-brewing fruit tea and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110462108.2A CN113142355A (en) | 2021-04-27 | 2021-04-27 | Cold-brewing fruit tea and preparation process thereof |
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| CN113142355A true CN113142355A (en) | 2021-07-23 |
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| CN202110462108.2A Pending CN113142355A (en) | 2021-04-27 | 2021-04-27 | Cold-brewing fruit tea and preparation process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113519668A (en) * | 2021-07-29 | 2021-10-22 | 中茶科技(北京)有限公司 | Processing technology of quick-brewing and cold-brewing seasoning tea |
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