CN1279852C - Method for producing fig-Chinese olive extracting liquid and fig-Chinese olive tea containing said extracting liquid - Google Patents

Abstract

The present invention relates to the preparation method of green fig extracting liquid, and green fig tea containing the green fig extracting liquid. Immature, half-mature, a little mature green figs remaining on fig trees after first frost every year, or immature green figs in the growth period for a long time are processed by special baking, extraction, filtration and zymohydrolysis to obtain the clear and transparent extracting liquid without saline feelings and stable storage. The green fig tea is prepared from 10 to 40% of green fig extracting liquid, 0.1 to 0.05% of vitamin C, 0.04 to 0.10% of catechol, 0.08 to 0.20% of stabilizing agents, 0.08 to 0.11% of tea essence, 0 to 0.08% of citric acid, 0 to 0.05% of malic acid, 0 to 6.0% of high fructose corn syrup, and purified water as the rest. The green fig tea without saline feelings, has coke smell and the beneficial components of the figs and tea; thus, the green figs discarded in the past become the resources which can be utilized; the present invention pushes the development of the crop production and the processing industry of the figs.

Description

The fig Chinese olive tea

Technical field

The present invention relates to a kind of fig Chinese olive tea.

Background technology

Fig is a kind of moraceae plants, and its fruit is called fig, claims to reflect a day fruit, mamoncillo, diverseleaf fig fruit, lacerateleaf fig-tree root and fruit, Wen Xianguo, the celestial fruit of product, A Yang, end treasure, born son, excellent body covered with clouds etc. again.The material that contains multiple needed by human body in the fig fruit is as mineral matters such as amino acid, various carbohydrate, hydrolase, vitamin, phosphorus, calcium.Past people is the fig fresh fruit to be processed into goods such as dried fruit, preserved fruit, can or drinks to eat for people, and people both can therefrom obtain the contained various beneficiating ingredients of fig, has solved the difficult problem of storing of fig fresh fruit again.But above-mentioned fig goods must be with ripe outward appearance darkly the ripe fruit of fig of purple be that raw material carries out various processing, otherwise can influence the sugariness and the mouthfeel of these fig goods.After forming industrialization, the fig goods find, the fig tree of establishing in large scale, and before the annual Frost's Descent 10～15 days, the ripe fruit of fig was gathered substantially and finishes, the still surplus fig that has immature, half-mature or little ripe outward appearance to be cyan on the tree.Because influenced by solar term again can't be ripe, in addition, the fig treelet of 1 year or 2 years age of trees, short because of its age of tree, the maturation time fig tree of the age of tree more for many years lags behind, and therefore, this treelet also has a large amount of cyan figs after the Frost's Descent.In general, annual nearly 1～2 one-tenth cyan fig.At northern area, be subjected to climatic effect, cyan fig proportion also more (these are referred to as the fig Chinese olive below cyan fig).In large-scale planting, be cost saving, do not pluck these fig Chinese olives usually, but give free rein to withered, come off, abandon.Like this, not only wasted resource, orchard worker's economic benefit has been reduced, even influence the enthusiasm of orchard worker's plantation.Though these fig Chinese olives almost do not have sugariness, bitterness and mouthfeel are poor, but still remain with the useful substantially composition of fig.Medically, think that also this fig Chinese olive has invigorating the spleen, diarrhea-relieving function, to treatment anorexia, diarrhoea, hypogalactia useful (referring to the Xu Guojun chief editor, Fujian science tech publishing house publishes, " Chinese herbal medicine color atlas " the 370th page).The inventor once made fig chip (referring to ZL01134083.5) with this fig Chinese olive, make this fig Chinese olive obtain utilizing, but this product range of application can't satisfy current consumer's diversified demand.It is dull that fig Chinese olive goods kind still shows.

Summary of the invention

The objective of the invention is to, a kind of fig Chinese olive tea is provided, and it contains the fig Chinese olive leaching liquor that the useful fig Chinese olive that is dropped is made, and improves the utilization rate of fig resource, fig Chinese olive goods kind is increased, and then promote the industrialization of fig plant husbandry and processing industry.

Realize the technical scheme of the object of the invention: a kind of fig Chinese olive tea, each component and weight percentage thereof are as follows:

Fig Chinese olive leaching liquor 10～40%; Vitamin C 0.01～0.05%;

Tea phenol 0.04～0.10%; Stabilizing agent 0.08～0.20%;

Tea essence 0.08～0.11%; Citric acid 0～0.08%;

Malic acid 0～0.05%; HFCS 0～6.0%;

Surplus is a pure water;

Wherein fig Chinese olive leaching liquor is made as follows: 1. baking: with selected, cleaning, section, dried fig Chinese white olive pieces, before the lixiviate, outward appearance was the pulled figs Chinese white olive pieces of light coke yellow to moisture content≤5% in the longest 10 hours in 120～160 ℃ of dynamically bakings of ventilating; 2. lixiviate: the weight ratio by pulled figs Chinese white olive pieces and water is 1: 10～50, and water temperature is below 95 ℃, lixiviate under 95 ℃ of stirrings, and in the extraction time 45 minutes, lixiviate is once at least; 3. filter: lixiviate gained liquid filters three times at least; 4. enzymolysis: the enzyme preparation consumption is at least 0.25% of pulled figs Chinese white olive pieces weight, and hydrolysis temperature is below 55 ℃, and enzymolysis boils after 1.5～2.5 hours again, and the time is in 15 minutes, filters and is cooled to rapidly≤40 ℃; 5. check: sampling and measuring enzymolysis liquid solids content≤1.30%, in the total acid 0.99g/l, judge taste do not have bitterness sense and slightly burnt odor flavor be qualified fig Chinese olive leaching liquor; The used enzyme preparation of above-mentioned enzymolysis step is pectase, protease or amylase.

Above-mentioned fig Chinese olive tea, used fig Chinese olive are meant the immature cyan fig that is in growth period; Perhaps be meant immature, the half-mature or little ripe cyan fig that remains in after the Frost's Descent on the fig tree.

The prescription of the determined fig Chinese olive tea of the present invention, because each component allotment is appropriate, make the fig Chinese olive that is dropped adopt said method to make fig Chinese olive leaching liquor, can be combined into the beverage useful with other beneficiating ingredients to health, make the fig Chinese olive that in the past was dropped become available resource, for fig has increased new converted products, make fig plant husbandry and processing industry developed.

The specific embodiment

Below in conjunction with embodiment the present invention is further described in detail, but is not limited to this.

Embodiment 1 makes fig Chinese olive leaching liquor

1, the processing of Chinese olive

Pluck after the Frost's Descent the immature cyan fig that residual immature, half-mature or little ripe cyan fig on the fig tree or harvesting are in growth period, select wherein not have disease and pest, do not have the fig that goes rotten, clean, section dry to the hand extruding anhydrous till;

2, baking

Before the lixiviate, with 1 gained fig Chinese white olive pieces, toast with the chain-type dryer: earlier at 150 ℃, thickness of feed layer 1.5～2.0cm, air door open to maximum, and material is with jogging speed motion, toasted 6 hours, at 150 ℃, thickness of feed layer 2.0～2.5cm, air door open to bigger then, material is to move than jogging speed, toasted 2 hours, again at 130 ℃, thickness of feed layer 2.0～2.5cm, air door is opened to medium, material moves with fast speed, is baked to outward appearance and is light coke yellow, the pulled figs Chinese white olive pieces of moisture content≤5%;

3, lixiviate

3.1 prepare lixiviate water

Running water or well water through reverse-osmosis treated, ozone sterilization, are reached that water quality is limpid, free from admixture, free from extraneous odour, bacterium inspection, make it to meet the water for beverages standard after, be put in the heating tank, with being steam heated to 65～95 ℃;

3.2 lixiviate

In the lixiviate jar of cleaning, add the pulled figs Chinese white olive pieces after 100kg toasts, be metered into above-mentioned hot water 3000kg, open side agitator and compressed air stir simultaneously and remain on 95 ℃ of lixiviates 30 minutes with Steam Heating, stop to stir, pot liquid is disposed to basin, adds the above-mentioned hot water of 1000kg again in the residual solid in jar, by same procedure lixiviate 15 minutes again, discharge pot liquid again and incorporate in the basin, the residual solids discharging;

4, filter

Leaching liquor in the basin is filtered through 45～80 eye mesh screens, filter through duplex strainer again, send into the filtration of thin plate filter and be cooled to simultaneously in 50 ℃;

5, enzymolysis

The cooled leaching liquor of above-mentioned filtration is sent in the enzymatic vessel, add the 0.25kg pectase, stir well even after, stop to stir, intensification and control liquid temperature, stirred 10 minutes after 1 hour at 35～55 ℃ of scope enzymolysis, stopping to stir continuation enzymolysis to pectin qualitative test meets the requirements, open to stir and be heated to and boil and kept 15 minutes, filter, reenter cooler and be cooled to rapidly and be lower than 40 ℃ through duplex strainer 200 orders;

6, check

Liquid after the above-mentioned enzymolysis of sampling and measuring filters, its solids content 1.30%; Total acid 0.99g/l; Judge taste do not have bitterness sense and slightly burnt odor flavor be fig Chinese olive leaching liquor of the present invention.

Embodiment 2 preparation fig Chinese olive teas (original flavor type)

Prescription:

Fig Chinese olive leaching liquor (pressing the preparation of embodiment 1 method) 1000kg

Vitamin C 0.5kg

Tea phenol 2.0kg

Antioxygen tea beverage stabilizing agent 5.0kg

Tea essence 5.5kg

Pure water (meet beverage with) benefit ad pond om is 5000kg;

Used each component is commercially available product and meets beverage and uses; Wherein tea phenol is tea extract.

Preparation:

1. press formula ratio in the allotment container, add fig Chinese olive leaching liquor earlier, adding other component then and complementing to gross weight with pure water is 5000kg, fully stirs 1 hour;

2. filter with cardboard filter device and cloth envelop collector;

3. through the high temperature sterilization machine, carried out instantaneous sterilization 10～20 seconds at 120 ℃ with interior with steam;

4. before entering bottle placer, filter bottling immediately through the high temperature resistance diaphragm filter;

5. the bottle after the can is cooled to 20 ℃, dries up bottle surface, and behind the complete product labeling, heating makes bottle paste pyrocondensation and bottle is fixed;

6. coding, vanning, sampling observation meet after the standard warehouse-in and treat pin.

Detect gained fig Chinese olive tea (original flavor type), solids content≤1.0%; Total acid 0.36g/l; The limpid weak tea yellow that is of outward appearance.Store 1 year solids content≤0.6%, be particularly suitable for the diabetic, or other are not suitable for taking in the drunk by people of sugar.

Embodiment 3 preparation fig Chinese olive teas (seasoning type)

Prescription:

Fig Chinese olive leaching liquor (pressing the preparation of embodiment 1 method) 1000kg

Vitamin C 0.5kg

Tea phenol 2.0kg

Antioxygen tea beverage stabilizing agent 5.0kg

Tea essence 5.5kg

Citric acid 3.0kg

Malic acid 0.5kg

HFCS 300kg

It is 5000kg that pure water is mended ad pond om;

Used each component all meets beverage and uses; Wherein tea phenol is tea extract.

Preparation

Except that adopting above-mentioned prescription, all the other preparation process are all with embodiment 2.

Check gained fig Chinese olive tea (seasoning type), solids content≤6.0%; Total acid 2.38g/l; Outward appearance is limpid, is the weak tea yellow.Store 1 year solids content≤6.0%.

Claims (2)

1, a kind of fig Chinese olive tea, it is characterized in that: each component and weight percentage thereof are as follows:

Fig Chinese olive leaching liquor 10～40%;

Vitamin C 0.01～0.05%;

Tea phenol 0.04～0.10%;

Stabilizing agent 0.08～0.20%;

Tea essence 0.08～0.11%;

Citric acid 0～0.08%;

Malic acid 0～0.05%;

HFCS 0～6.0%;

Surplus is a pure water;

Wherein fig Chinese olive leaching liquor is made as follows: 1. baking: with selected, cleaning, section, dried fig Chinese white olive pieces, before the lixiviate, outward appearance was the pulled figs Chinese white olive pieces of light coke yellow to moisture content≤5% in the longest 10 hours in 120～160 ℃ of dynamically bakings of ventilating; 2. lixiviate: the weight ratio by pulled figs Chinese white olive pieces and water is 1: 10～50, and water temperature is below 95 ℃, lixiviate under 95 ℃ of stirrings, and in the extraction time 45 minutes, lixiviate is once at least; 3. filter: lixiviate gained liquid filters three times at least; 4. enzymolysis: the enzyme preparation consumption is at least 0.25% of pulled figs Chinese white olive pieces weight, and hydrolysis temperature is below 55 ℃, and enzymolysis boils after 1.5～2.5 hours again, and the time is in 15 minutes, filters and is cooled to rapidly≤40 ℃; 5. check: sampling and measuring enzymolysis liquid solids content≤1.30%, in the total acid 0.99g/l, judge taste do not have bitterness sense and slightly burnt odor flavor be qualified fig Chinese olive leaching liquor; The used enzyme preparation of above-mentioned enzymolysis step is pectase, protease or amylase.

2, fig Chinese olive tea according to claim 1 is characterized in that: described fig Chinese olive is meant the immature cyan fig that is in growth period; Perhaps be meant immature, the half-mature or little ripe cyan fig that remains in after the Frost's Descent on the fig tree.