CN115336651A - Preparation method of selenium-rich germ-bud green berry tea - Google Patents
Preparation method of selenium-rich germ-bud green berry tea Download PDFInfo
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- CN115336651A CN115336651A CN202210996066.5A CN202210996066A CN115336651A CN 115336651 A CN115336651 A CN 115336651A CN 202210996066 A CN202210996066 A CN 202210996066A CN 115336651 A CN115336651 A CN 115336651A
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention provides a preparation method of selenium-rich germ-containing rubus corchorifolius tea, which comprises the steps of softening picked rubus corchorifolius tea germs through steam, shaking and shaping the softened rubus corchorifolius tea germs through a bamboo sieve, refrigerating the shaped rubus corchorifolius tea germs for 3 hours at a low temperature, deactivating enzymes of the refrigerated rubus corchorifolius tea germs, and drying the deactivated rubus corchorifolius tea germs.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a preparation method of selenium-rich germ-bud green berry tea.
Background
Tea, a long-standing beverage in China, is reputed at both the sea and the abroad due to unique taste, process and efficacy, and is recognized as one of three kinds of global nonalcoholic beverages in the world. The tea has various types, mainly comprises black tea, green tea, white tea, black tea, oolong tea, white tea and the like, contains various nutrient components necessary for human bodies, and mainly comprises the following components: theophylline, caffeine, catechin, flavonoids, phenols, acids, alcohols, carbohydrates, various vitamins, proteins and amino acids, and the tea also contains various mineral substances such as calcium, phosphorus, iodine, zinc, iron, magnesium, manganese and the like, so that the tea has a great benefit for a human body when being frequently drunk.
The raspberry tea is commonly called vine tea and nectar tea, also called Tujia Shen tea and Shenxian grass, and the pharmaceutical name is ampelopsis grossedentata, which is a perennial vine plant and can be used as medicine and drink. The Chinese herbal medicine tea is definitely recorded in pharmacopoeias such as Suoyao Bencao and national Chinese herbal medicine compilation, the strawberry tea is green and plays a role in whitening, the drinking effect has obvious health care and treatment effects, and the Chinese herbal medicine tea is historically called as ampelopsis grossedentata, white tea and Shencha.
The strawberry tea is prepared by de-enzyming, twisting, de-enzyming twice, re-twisting, deblocking, re-twisting, spreading and drying, and parameters of the processing processes can cause great difference in the quality of finished strawberry tea products if the parameters cannot be reasonably controlled; in addition, due to the existence of dihydromyricetin in the raspberry tea, white frost can be hung on the surface of the raspberry tea, so that the finished product of the raspberry tea is poor in image.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation method of selenium-rich germ-bud green berry tea, which aims to solve the problems in the background art.
(II) technical scheme
In order to achieve the purpose, the preparation method of the selenium-rich germ-green berry tea is realized by the following technical scheme, and comprises the following steps:
the method comprises the following steps: softening picked strawberry tea germs by steam;
step two: shaking and shaping the softened strawberry tea germs through a bamboo sieve;
step three: freezing the shaped berry tea germs at low temperature for 3h;
step four: deactivating enzymes of the refrigerated strawberry tea germs;
step five: and drying the strawberry tea germs subjected to enzyme deactivation.
As a further preference, the step of steam softening of the strawberry tea germ is specifically implemented by putting the strawberry tea germ into a ceramic container, and spraying the strawberry tea germ with steam, so that the volume of the strawberry tea germ in the ceramic container is reduced to half of the original state, wherein the temperature of the steam in the steam softening process is 100-120 ℃.
Preferably, the operation of shaking and shaping the berry tea germs in the second step is to place the berry tea germs in a bamboo sieve, and manually shake the bamboo sieve to move along a circular or elliptical track, so that the berry tea germs are shaped into a ball.
As a further preference, the berry tea germ occupies 1/3 of the volume of the inner cavity of the bamboo sieve.
More preferably, the temperature of the low-temperature refrigeration in the third step is-1 to-3 ℃.
Preferably, the step of killing out the strawberry tea germs includes that the strawberry tea germs are placed inside by a gauze, hot air is carried out on the strawberry tea germs by a hot air blower, and the strawberry tea germs are placed in a frying pan to be fried for 5min after the hot air is killed out.
As further preferred, the inner cavity of the gauze is cuboid, and the berry tea germs are uniformly placed inside the gauze.
Preferably, in the step five, the berry tea germ is dried twice, the berry tea germ is dried to the moisture content of 15-18% in the first time, and the berry tea germ is dried to the moisture content of 5-7% in the second time.
As a further preference, removing the strawberry tea germ that has not been shaped into a mass after the first drying is also included.
(III) advantageous effects
The invention provides a preparation method of selenium-rich germ-bud green berry tea, which has the following beneficial effects: through softening to berry tea embryo steam, pin the inside tea juice of berry tea, adopt the frozen mode of low temperature to fix the deep layer simultaneously, rethread hot air blower heating, cold and hot alternation can make the cell wall of tealeaves break like this, make its inside tea juice fully flow after the heating, solidify into the ball with the berry tea embryo through tea juice, make the tea juice of tealeaves make bubble back tea juice fully with water mixing, further improve the smell of tea, and after the cell wall breaks, the berry tea is more easily extended when dashing bubble, effectively improve the pleasing to the eye degree of appearance of tealeaves.
Drawings
FIG. 1 is a process flow diagram of the selenium-enriched germ-green berry tea of the present invention.
Detailed Description
The invention discloses a preparation method of selenium-rich germ-green berry tea, which is further detailed by specific embodiments.
Example 1
The embodiment provides a preparation method of selenium-rich germ-green berry tea, which comprises the following steps:
the method comprises the following steps: softening picked berry tea embryo bud with steam;
step two: shaking and shaping the softened berry tea germs through a bamboo sieve;
step three: freezing the shaped strawberry tea germs at low temperature for 3h;
step four: deactivating enzymes of the refrigerated strawberry tea germs;
step five: and drying the strawberry tea germs after the enzyme deactivation.
In this embodiment, the specific operation of the step of steam softening of the berry tea germ is to put the berry tea germ into a ceramic container and perform a spraying treatment by using steam, so that the volume of the berry tea germ in the ceramic container is reduced to a half of the original state, the temperature of the steam in the steam softening process is 100-120 ℃, the steam softening locks the tea juice of the berry tea germ inside, and the surface of the berry tea germ can be softened after the berry tea germ is subjected to the high temperature of the steam.
Wherein, the time of using steam to soften the berry tea germ can not exceed 3min, and the berry tea germ needs to be continuously stirred when the steam softening is carried out on the berry tea germ.
Specifically, the operation of shaking and shaping the strawberry tea germs in the second step is to place the strawberry tea germs in a bamboo sieve, manually shake the bamboo sieve to move along a circular or elliptical track, so that the strawberry tea germs are shaped into a ball, and the softened strawberry tea germs are shrunk into a ball after shaking, so that the strawberry tea is coagulated into a ball when the surface of the subsequent strawberry tea is frosted.
In this example, the berry tea germ occupies 1/3 of the volume of the bamboo sieve lumen.
Specifically, the low-temperature refrigeration temperature in the third step is-1 ℃.
In this embodiment, the step four-season strawberry tea germ de-enzyming is to put the strawberry tea germ inside by using a gauze, to de-enzyme the strawberry tea germ by using hot air by using a hot air blower, and to fry the strawberry tea germ in a frying pan for 5min after the hot air de-enzyming.
Specifically, the inner cavity of the gauze is cuboid, and the berry tea germs are uniformly placed inside the gauze.
Further, in the drying step in the fifth step, the berry tea germs are dried twice, the berry tea germs are dried for the first time until the moisture content is 15-18%, and the berry tea germs are dried for the second time until the moisture content is 5-7%.
Further, removing the unraveled berry tea germ after the first drying.
Example 2
The embodiment provides a preparation method of selenium-rich germ-green berry tea, which comprises the following steps:
the method comprises the following steps: placing picked fructus Rubi Corchorifolii Immaturus in ceramic container, showering with 100-120 deg.C steam for 3min, and stirring continuously during the showering process to reduce volume of fructus Rubi Corchorifolii Immaturus in ceramic container to half of original state;
step two: placing the softened strawberry tea germs in a bamboo sieve, manually shaking the bamboo sieve to move along a circular or elliptical track, so that the strawberry tea germs are shaped into a ball, and the strawberry tea germs occupy 1/3 of the volume of the inner cavity of the bamboo sieve;
step three: freezing the shaped embryo bud of Rubus chingii at-2 deg.C for 3 hr to freeze and mold;
step four: placing the frozen and molded berry tea germs inside a gauze, performing hot air enzyme deactivation on the berry tea germs by using a hot air blower, and putting the berry tea germs into a frying pan for frying for 5min after the hot air enzyme deactivation;
step five: drying the berry tea germ twice, wherein the first drying is to dry the berry tea germ to the moisture content of 15-18%, the second drying is to dry the berry tea germ to the moisture content of 5-7%, and removing the berry tea germ which is not shaped into a ball after the first drying.
Comparative example
The comparative example used a commercially available raspberry tea prepared by conventional techniques.
Taste test
100 volunteers of 55-65 years old were randomly selected, and the berry teas of example 1, example 2 and comparative example were evaluated, and the full score was 10, and the results are shown in the following table,
TABLE 1
As shown in Table 1, compared with the strawberry tea prepared by the traditional process, the strawberry tea has better taste, is spherical in shape formed by connecting white frost, and is more attractive and stretched in appearance after being brewed.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A preparation method of selenium-rich germ-green berry tea is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: softening picked strawberry tea germs by steam;
step two: shaking and shaping the softened berry tea germs through a bamboo sieve;
step three: freezing the shaped strawberry tea germs at low temperature for 3h;
step four: deactivating enzymes of the refrigerated strawberry tea germs;
step five: and drying the strawberry tea germs after the enzyme deactivation.
2. The method for preparing selenium-enriched germ-green berry tea according to claim 1, which is characterized in that: the specific operation of the first step of steam softening of the strawberry tea germs is that the strawberry tea germs are placed in a ceramic container and subjected to spraying treatment by using steam, so that the volume of the strawberry tea germs in the ceramic container is reduced to a half of the original state, and the temperature of the steam in the steam softening process is 100-120 ℃.
3. The method for preparing selenium-enriched germ-green berry tea according to claim 1, which is characterized in that: and in the second step, the operation of shaking and shaping the strawberry tea germs is to place the strawberry tea germs in a bamboo sieve, and manually shake the bamboo sieve to move along a circular or elliptical track, so that the strawberry tea germs are shaped into a ball.
4. The method for preparing selenium-enriched germ-green berry tea according to claim 3, wherein the method comprises the following steps: the strawberry tea germ occupies 1/3 of the inner cavity of the bamboo sieve.
5. The method for preparing selenium-enriched germ-green berry tea according to claim 1, which is characterized in that: the temperature of the low-temperature refrigeration in the third step is-1 to-3 ℃.
6. The method for preparing selenium-enriched germ-green berry tea according to claim 1, which is characterized in that: the method comprises the following steps of fixing the strawberry tea germs in the four Chinese raspberry tea germs by adopting a gauze, fixing the strawberry tea germs by adopting hot air by adopting a hot air blower, and frying the strawberry tea germs in a frying pan for 5min after fixing the strawberry tea germs by adopting the hot air.
7. The method for preparing the selenium-enriched germ-bud green berry tea as claimed in claim 6, wherein the method comprises the following steps: the inner cavity of the gauze is cuboid, and the strawberry tea germs are uniformly placed inside the gauze.
8. The method for preparing selenium-enriched germ-green berry tea according to claim 1, which is characterized in that: in the drying step in the fifth step, the berry tea germs are dried twice, the berry tea germs are dried to the moisture content of 15-18% for the first time, and the berry tea germs are dried to the moisture content of 5-7% for the second time.
9. The method for preparing selenium-enriched germ-green berry tea according to claim 8, wherein the method comprises the following steps: also included is removing the strawberry tea germ that is not shaped into a mass after the first drying.
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| CN202210996066.5A CN115336651A (en) | 2022-08-18 | 2022-08-18 | Preparation method of selenium-rich germ-bud green berry tea |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715713A (en) * | 2021-01-06 | 2021-04-30 | 张家界黄土城食品商贸有限公司 | Preparation process of tender-bud-berry-tea compressed tea brick |
| CN114847381A (en) * | 2022-06-07 | 2022-08-05 | 张家界茅岩河投资有限公司 | Preparation method of selenium-rich green berry tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112715713A (en) * | 2021-01-06 | 2021-04-30 | 张家界黄土城食品商贸有限公司 | Preparation process of tender-bud-berry-tea compressed tea brick |
| CN114847381A (en) * | 2022-06-07 | 2022-08-05 | 张家界茅岩河投资有限公司 | Preparation method of selenium-rich green berry tea |
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