CN1302719C

CN1302719C - Olive fruit tea and preparation process thereof

Info

Publication number: CN1302719C
Application number: CNB2005100968776A
Authority: CN
Inventors: 陈洪义
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-09-12
Filing date: 2005-09-12
Publication date: 2007-03-07
Anticipated expiration: 2025-09-12
Also published as: CN1736233A

Abstract

The present invention relates to olive fruit tea and a preparation method thereof, which belongs to the technical field of the preparation of health care tea. The present invention aims to solve the technical problem of the olive fruit tea which contains no tea leaves and has the functions of health care and green environmental protection. The present invention has the main following technical scheme for solving the technical problem: complete fresh olive fruit is flattened by beating, cleaned and prepared into the olive fruit tea. The present invention is characterized in that the olive fruit is dried and then prepared into the olive fruit tea which simultaneously contains fragmented blocks of dry olive pulp, dry olive core and dry olive kernels. The olive fruit tea can contain octagon, chrysanthemum and licorice. The preparation method for the olive fruit tea mainly comprises the steps of flattening by beating, flushing, soaking in salt water, soaking in clear water, drying by draining, soaking in filter liquid, drying, stir-frying in a pot, sorting, redrying, packaging at normal temperature, etc., and 5kg of olive fresh fruit is used as an example, 900g of dry olive fruit tea is obtained after the processes are carried out. The olive fruit tea has the advantages of grey color, flaky shape and fragrant fruit flavor; the olive fruit tea is suitable for being drunk as tea, and can also be used as flavoring agents for cooking.

Description

Olive fruit tea and preparation method thereof

Technical field: olive fruit tea of the present invention and preparation method thereof belongs to health protection tea manufacturing technology field.

Background technology: the olive tea of one of existing health protection tea, as application number is that 94105203.6 " olive tea and processing technology thereof " is by camellia factory of the group of the crying application in Yunnan Province, their used olive is the Yunnan olive, it is the special product in Yunnan, be Euphorbiaceae (Euphorbiaceae) Leafflower (phyllanthus emblica genus) Phyllanthus L plant, formal name used at school: emblic Phyllanthus emlica.It is that Yunnan olive fresh fruit is added water boil after crushed to predetermined concentration, obtain filtrate juice, in addition herbal medicine Da Bai is separated dry product and add water boil after crushed to predetermined concentration, get filtrate juice, in addition Chinese medicine Poria cocos dry product being added water after crushed mixes wet, logical steam distillation obtains juice, and these three kinds of juices spray in the tealeaves, make olive tea.Another kind of as application number is that 96111674.9 " a kind of tea beverage made of yunnan olive and production method thereof " is that Tiancheng Food Industry Co., Ltd., Kunming by Yunnan applies for that it is an olive tea beverage of getting olive original juice or inspissated juice and instant tea powder or mixed preparing such as inspissated juice or tea leaching liquor.Used olive is the Yunnan olive in above-mentioned two patent applications, and different with the olive in Fujian, and similar to the phyllanthus emblica (or surplus mandarin orange) in Fujian, fruit is oblate spherical.And the main body of its olive tea neither be the tea product with the solid block olive, and the former be to be matrix with tealeaves its, and the latter is matrix with water.When the consumer eats, can't see the shape of olive.The material as tealeaves true that they fail to allow the consumer experience olive fruits exists.

Summary of the invention: technical problem to be solved by this invention provides a kind ofly can overcome above-mentioned defective, do not add the olive fruit tea and preparation method thereof of the environment-friendly and green of any tealeaves and likeness in form tealeaves.Solve this technical problem the technical scheme of employing: olive fruit tea, by fresh olive fruit complete, cleaning, form through flattening, crush, cleaning, it is characterized in that it also through super-dry, made the olive fruit tea that contains dried olive pulp fragment, dried dento liva fragment, dried olive kernel simultaneously; Contain 0.15～1.5g anise, 0.5～5.0g chrysanthemum, 0.25～2.5g Radix Glycyrrhizae in the olive fruit tea of 900g.The preparation method of olive fruit tea, it comprise the olive fresh fruit cleaning, flatten, flushing, saline sook, clear water are soaked, drain, filtrate is soaked, pot is fried, letter sorting, again drying etc. dried again in 24～48 hours, normal temperature packing etc., be example specifically with complete olive fresh fruit 5kg, it is as follows to elaborate each step of preparation method: 1) clean: the olive fresh fruit cleans twice with running water, under constantly stirring, cleaned one minute for the first time, after draining, carried out cleaning the second time two minutes with running water again; 2) flatten: with hardwood hammer or the stainless steel hammering is beaten or roll-in 1) in the olive fresh fruit that cleaned, flatten the olive fresh fruit, till olive fruit stone benevolence is flattened; 3) the olive chankings of having flattened flushing: 2) is placed in the container that fills running water and stirs, washes; 4) the olive chankings through flushing saline sook: 3) is placed in the container, adds running water and floods olive chankings part 1cm topmost, and evenly spill the salt of 50～55g, after 2 minutes, stirs, and soaks 55～65 minutes again; 5) after SS saline soaked olive chankings drains, add running water and flood olive chankings part 1cm topmost clear water immersion: 4), soaked 60～90 minutes for the first time; After draining, add running water again and flood the olive chankings and carry out the second time and soak, the time is 60～90 minutes; 6) drain: 5) in the olive chankings that soaks through twice clear water pick up, drain; 7) the olive chankings filtrate immersion: with 6) after draining is placed in the filtrate that fills anise, chrysanthemum, Radix Glycyrrhizae and soaked 120 minutes; 8) the olive chankings after soaking drying: with 7) be placed on daylight under shine, to 8～9 one-tenth dried; 9) pot is fried: with 8) in the olive chankings that dries, put into iron pan and add and propagandize 15～20 minutes hotly, to the olive dried fruit saturating till; 10) the olive chankings of frying through pot letter sorting, dry again: 9) sorts, and the knock smaller piece bulk dries drying through daylight, places 24～48 hours, and daylight dried 1～2 hour again, obtained the olive fruit tea that 900g does; 11) normal temperature packing: as required, be packaged into the product of certain deal, can vacuum packaging or ordinary packing.Described anise, chrysanthemum, Radix Glycyrrhizae filtrate make like this: after 10～18g anise, 30～60g chrysanthemum, 15～35g Radix Glycyrrhizae are put together, add water 2.3kg, soak after 5 minutes earlier, stew to boiling, slow fire kept fluidized state 8～10 minutes, use the detailed catalogue filtered through gauze after being cooled to normal temperature, obtain anise, chrysanthemum, Radix Glycyrrhizae filtrate, add 7.5kg water again.The present invention compared with prior art has following beneficial effect: 1. environmental protection: olive fruit tea of the present invention, do not contain any chemicals or food additives, and meet modern people's consumption idea, its color gray has the olive fruity in the taste perfume (or spice); 2. color and luster is tempting: the tea that bubbles out, color are golden yellow, transparent clear, good-looking; 3. function is obvious: drink fragrant fruity, throat has moist sensation; 4. both eating and drinking: both can work as beverage, and also can work as seasoning matter.

The specific embodiment: now elaborate embodiments of the invention.With complete olive fresh fruit 5kg is example, it is as follows to set forth each step of manufacturing process: 1) clean: the olive fresh fruit is cleaned twice with running water, put into the running water of 5kg for the first time, cleaned one minute under constantly stirring, after draining, the running water with 5kg carried out cleaning the second time two minutes again; 2) flatten: with hardwood hammer or the stainless steel hammering is beaten or roll-in 1) in the olive fresh fruit that cleaned, flatten the olive fresh fruit, till olive fruit stone benevolence is flattened; 3) the olive chankings of having flattened flushing: 2) is placed in the container that fills the 7.5kg running water and stirs, washes; 4) the olive chankings through flushing saline sook: 3) is placed in the container, and the running water that adds 8.5kg floods olive chankings part 1cm topmost, and evenly spills the salt of 52g, after 2 minutes, stirs, and soaks 60 minutes; 5) after SS saline soaked olive chankings drained, the running water that adds 9kg flooded olive chankings part 1cm topmost, soaks 70 minutes for the first time clear water immersion: 4); After draining, the running water that adds 9kg again floods the olive chankings and carries out the immersion second time, and the time is 70 minutes; 6) drain: 5) in the olive chankings that soaks through twice clear water pick up, wrap with filter cloth, centrifugal, drain; 7) filtrate soak, drying: with 6) in olive chankings after draining be placed in the filtrate that fills anise, chrysanthemum, Radix Glycyrrhizae and soaked 120 minutes; Used anise, chrysanthemum, Radix Glycyrrhizae filtrate make like this: after 15g anise, 50g chrysanthemum, 25g Radix Glycyrrhizae are put together, add water 2.3kg, soak after 5 minutes earlier, stew to boiling, slow fire kept fluidized state 8 minutes, use the detailed catalogue filtered through gauze after being cooled to normal temperature, obtain anise, chrysanthemum, Radix Glycyrrhizae filtrate, add 7.5kg water again and stir; 8) the olive chankings after soaking drying: with 7) is placed on daylight under and shines, to 8～9 one-tenth dried; 9) pot is fried: with 8) in the olive chankings that dries, put into iron pan and add and propagandize 18 minutes hotly, to the olive dried fruit saturating till; 10) the olive chankings of frying through pot letter sorting, dry again: 9) sorts, and the knock smaller piece bulk dries drying through daylight, places after 36 hours, and daylight dried 1.5 hours again, obtained the olive fruit tea that 900g does; 11) normal temperature packing: as required, at normal temperatures, be packaged into the product of certain deal, can vacuum packaging or ordinary packing.

In a word, olive fresh fruit 5kg can make dried olive fruit tea 900g, and it is little bulk, the color gray.Have the olive fruity in the tea taste perfume (or spice).When edible, get 8～9g olive fruit tea, put into teapot, wash, outwell, added 250～500g boiling water bubble then one minute with 100～150g boiling water, promptly drinkable, can even brew 5～6 times.If long-time bubble, and, can reduce to 5～6g to the olive fruit tea amount for the individual drinks.The olive fruit tea that steeped is not drunk after general one day again.Drinking method is identical with ordinary tea leaves.Olive fruit tea of the present invention, the tea that bubbles out have the Chinese olive flavor, and it is golden yellow, transparent clear, good-looking that color is, and drinks fragrant fruity, and throat has moist sensation.Olive fruit tea of the present invention both can be worked as beverage, can work as seasoning matter again, stewed delicious flavour together with bone meat etc.

Olive of the present invention: have another name called olive, loyal fruit, Chinese olive, blue or green son, blue or green olive, Bai Lan, Huang Lan, Gan Lan is the fruit of olive subject plant olive.Its formal name used at school is: olive Canarium album (Lour.) Raeusch..Nature and flavor: sweet puckery acid, flat.Function cures mainly: clearing lung-heat, relieve sore throat promotes the production of body fluid, detoxifcation.Control abscess of throat, polydipsia, cough is spitted blood, and bacillary dysentery is separated fugutoxin and wine poison.(data source: " Chinese medicine voluminous dictionary " the 2598th～2600 page, Shanghai science tech publishing house)

Chrysanthemum of the present invention: have another name called joint China, aurin, camomile, true chrysanthemum, Jin Rui, tame chrysanthemum, steamed bun chrysanthemum, stevia rebaudianum, medicine chrysanthemum, be the capitulum of feverfew chrysanthemum, its formal name used at school is: chrysanthemum Chrysanthemummorifolium Ramat..Nature and flavor: sweetness and bitterness, cold.Function cures mainly: dispelling wind, heat-clearing makes eye bright, detoxifcation.Control headache, dizzy, hot eyes, ambition dysphoria with smothery sensation, furunculosis, pyogenic infections.(data source: " Chinese medicine voluminous dictionary " the 2008th～2011 page, Shanghai science tech publishing house)

Anise of the present invention: have another name called fennel on Chinese anise, the oceangoing ship, anise, oceangoing ship fennel, the anistree pearl of fennel, ainsliaefolious cacalia root, anistree big fennel, crude oil fennel, big anistree, be the fruit of Magnoliacea plant Chinese anise, its formal name used at school is: Iuicium verum Hook.f..Nature and flavor: Xin Gan, temperature.Function cures mainly: Wen Yang, it is cold to loose, and regulates the flow of vital energy.Control syncope due to pathogenic cold vomit contrary, cold hernia stomachache, lumbago due to the kidney deficiency is done, weak foot due to dampness.(data source: " Chinese medicine voluminous dictionary " the 26th～27 page, Shanghai science tech publishing house)

Radix Glycyrrhizae of the present invention has another name called that lantern, sweet, the honeywort of honey, state are old, well-informed, careless, the sweet grass of powder, sweet root, rod grass, is the root and the root-like stock of glycyrrhizic legume, and its formal name used at school is: Radix Glycyrrhizae Glycyrrhizauralensis Fisch..Nature and flavor: sweet, flat.Function cures mainly: and middle emergency, moistening lung, detoxifcation, coordinating the drug actions of a prescription.Moxibustion usefulness is controlled weakness of the spleen and the stomachly, and food is few, stomachache loose stool, overstrain heating, consumptive lung disease cough, palpitaition; Give birth to usefulness, control abscess of throat, peptic ulcer, ulcer sores, antidote poison and food poisoning.(data source: " Chinese medicine voluminous dictionary " the 567th～573 page, Shanghai science tech publishing house)

Claims

1, the preparation method of olive fruit tea, comprise the olive fresh fruit cleaning, flatten, flushing, saline sook, clear water are soaked, drain, filtrate is soaked, dry, pot is fried, letter sorting, dry, normal temperature packing again, produce the olive fruit tea of 900g, need complete olive fresh fruit raw material 5kg, its process is:

1) clean: the olive fresh fruit cleans twice with running water, cleans one minute under constantly stirring for the first time, after draining, carries out cleaning the second time two minutes with running water again;

2) flatten: with hardwood hammer or the stainless steel hammering is beaten or roll-in 1) in the olive fresh fruit that cleaned, flatten the olive fresh fruit, till olive fruit stone benevolence is flattened;

3) the olive chankings of having flattened flushing: 2) is placed in the container that fills running water and stirs, washes;

4) the olive chankings through flushing saline sook: 3) is placed in the container, adds running water and floods olive chankings part 1cm topmost, and evenly spill the salt of 50～55g, after 2 minutes, stirs, and soaks 55～65 minutes again;

5) after SS saline soaked olive chankings drains, add running water and flood olive chankings part 1cm topmost clear water immersion: 4), soaked 60～90 minutes for the first time; After draining, add running water again and flood the olive chankings and carry out the second time and soak, the time is 60～90 minutes;

6) drain: 5) in the olive chankings that soaks through twice clear water pick up, drain;

7) the olive chankings filtrate immersion: with 6) after draining is placed on and soaked in the filtrate that fills anise, chrysanthemum, Radix Glycyrrhizae 110～130 minutes; Described anise, chrysanthemum, Radix Glycyrrhizae filtrate make like this: after 10～18g anise, 30～60g chrysanthemum, 15～35g Radix Glycyrrhizae are put together, add water 2.2～2.5kg, soak after 3～8 minutes earlier, stew to boiling, slow fire kept fluidized state 7～10 minutes, use the detailed catalogue filtered through gauze after being cooled to normal temperature, obtain anise, chrysanthemum, Radix Glycyrrhizae filtrate, add 7～8kg water again and stir;

8) the olive chankings after soaking drying: with 7) is placed on daylight under and shines, to 8～9 one-tenth dried;

9) pot is fried: with 8) in the olive chankings that dries, put into iron pan and add and propagandize 15～20 minutes hotly, till parching to the olive chankings;

10) the olive chankings of frying through pot letter sorting, dry again: 9) sorts, and the knock smaller piece bulk dries drying through daylight again, places 24～48 hours, dries 1～2 hour through daylight again, obtains the olive fruit tea that 900g does;

11) normal temperature packing: utilize vacuum packaging or ordinary packing, be packaged into product.