CN101513217A - Processing technology of a sweet potato stem tip compound teabag - Google Patents
Processing technology of a sweet potato stem tip compound teabag Download PDFInfo
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- CN101513217A CN101513217A CNA2009100295755A CN200910029575A CN101513217A CN 101513217 A CN101513217 A CN 101513217A CN A2009100295755 A CNA2009100295755 A CN A2009100295755A CN 200910029575 A CN200910029575 A CN 200910029575A CN 101513217 A CN101513217 A CN 101513217A
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- potato stem
- hawthorn
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Abstract
The invention provides a production technology of a sweet potato stem tip compound teabag. In the technology, sweet potato stem tip, licorice, hawthorn, green tea and other supplementary materials are respectively subjected to the processing of deactivation of enzymes, drying, temperature returning, tempering and the like, and are milled to 20-40 meshes of powder with a mill, then are mixed evenly according to the optimal mixture ratio and packaged to obtain the finished products which comprise three main series like primary taste type, fen-flavor type (containing licorice and hawthorn), tea aroma type (containing green tea and hawthorn) and the like. The technical route of the invention is that green technique of pure physical processing is adopted and no chemical additives are added. The technology is a supplement type deep processing technology of sweet potato products for vegetable use and belongs to the follow-up deep processing industry of sweet potatoes. The production technology is novel and simple and is easy to operate; and the product is simple in drinking and convenient in carrying, and is a valid supplement to the sweet potato products for vegetable use and a reasonable extension of expanding the processing route of the sweet potatoes for vegetable use.
Description
Technical field
The present invention belongs to the follow-up deep processing industry of sweet potato for dish type sweet potato product supplement type deep process technology, and technical field is a natural plants cauline leaf high value-added processing and utilization.
Background technology
Sweet potato (Ipomonea batatas Lam) belongs to the Convolvulaceae sweet potato genus, and China produces 4.5 hundred million tons of sweet potatoes now per year, accounts for more than 80% of Gross World Product.Sweet potato stem tip is the common name of tender stem segments, top and the petiole on 10～15 centimetres on the climing top of seedling, sweet potato ground, and local flavor is salubrious, and the utmost point gets consumer reception.
Studies show that sweet potato stem tip contains multivitamin and trace element, wherein oxalic acid content only is 50% of spinach, and is minimum to the interference of absorption of human body calcium constituent.In addition, sweet potato stem tip also has various health care functions: (1) sweet potato stem tip contains the rich functions polysaccharide, the normal elasticity that can keep the lubricated and blood vessel in human body alimentary canal, respiratory tract, articular cavity and film chamber prevents the atrophy of lipid material deposition and liver, kidney and other organs connective tissue on ductus arteriosus wall; (2) sweet potato stem tip is contained enriches the function that dietary fiber has salt discharge diuresis and laxation defaecation, can effectively prevent the generation of constipation even intestinal cancer; (3) sweet potato stem tip contains a large amount of flavone compounds, has the removing oxygen radical, improves body immunity, delays the aging effect of human organs; (4) vision protection is prevented and treated yctalopia.To this, Vegetable Research center, Asia claims that sweet potato stem tip is " vegetables queen ".
The sweet potato stem tip raw material is from ' peaceful purple No. 1 ' sweet potato, this kind is to form for seed selection the maternal mixed pollination filial generation from peaceful 97-23, identify by national sweet potato variety in March, 2005, the long spindle of its potato shape, potato skin aubergine, potato meat purple, neat in the knot potato knot, potato shape is smooth, belongs to the edible and food processing type kind of good quality and high output.This research adopts sweet potato stem tip to come fabrication of bags to make tea as raw material, be intended to collect the length of plurality kinds of health care plant (green tea, hawthorn, Radix Glycyrrhizae), make the natural flavor and the health care of product more outstanding,, enrich the product system of dish with the type sweet potato to improve the market added value of sweet potato stem tip.
Summary of the invention
The present invention includes the tea in bag of three big series such as original flavor type, delicate fragrance type (containing Radix Glycyrrhizae, hawthorn) and tea flavor (containing green tea, hawthorn).The original flavor type is the natural flavor product, flavour delicate fragrance, and mouthfeel is pure, is the green natural drink; Delicate fragrance type belongs to the fancy flavour product, and the clear drop of local flavor also has fruital; Tea flavor is the green tea flavour product, has tea flavour in the natural delicate fragrance.
Technology path is taked the friendly process of pure Physical Processing, does not add any chemical addition agent, its process route comprises that standardization is gathered, raw material examination, cleaning, spreading for cooling, complete, smoke, rise again, abrasive particle, batching, packaging and other steps.Harvesting standard: fresh and tender with blade is principle, requires the leaf look bright green, and base of leaf is fresh and tender, and raw material adopts 1～2 blade on stem apex tender leaf and stem apex top.Raw material is placed on cleaned 2～3 times and cold spreading for cooling in the clear water 1.5～3 hours, steam beating is 3 minutes then.Change over to after having completed and adopt the two-period form hot blast to smoke in the baking oven, first section 85 ℃, 1～1.5 hour; Second section 75 ℃, 2～3 hours.Smoke to leave standstill after finishing and rise again 1.5～2 hours.Rise again finish after abrasive particle cross 20～40 mesh sieves, and evenly mix with other 20～40 order batching powder, seal (2.5 gram/bag), place the interior normal temperature of packing box to deposit.
At bright sweet potato stem tip dish fishy smell and the heavier situation of green odour, adopt the technological improvement mode of cold spreading for cooling in conjunction with steam beating.Place under the inferior low temperature (≤10 ℃) spreading for cooling to distribute unnecessary green odour the sweet potato stem tip after the rinsing, the softening raw tissue of high-temperature steam blanching simultaneously, both effectively removed dish fishy smell, avoid again in smoking, occurring organizing overheated and the withered material that causes and the phenomenon of distinguishing the flavor of, also stopped a large amount of situations about running off of nutritional labeling that traditional heating bath completes and caused simultaneously.The technology of smoking has adopted the two-part alternating temperature drying: alternating temperature is smoked and can be avoided the destruction of long-time high temperature drying to material nutrient component, also can avoid smoking the material surface hardening phenomenon that the back occurs at the high temperature of certain hour.In addition, the technology of rising again is introduced in innovation after smoking technology, helps evenly distributing again of material moisture and evenly discharging lastingly of flavor components, improves storage and flavor quality.
Traditional sweet potato stem tip edible way is the cooking, so lacks the converted products of sweet potato stem tip on the market.It is raw material that beneficial effect of the present invention has been to adopt the sweet potato stem tip that possesses health-care efficacy, introducing Radix Glycyrrhizae, hawthorn, green tea are auxiliary material, take not have the green processing technology of chemical addition agent, produce tea in bag, easy, the easy operating of its production technology novelty with natural flavor; It is simple, easy to carry that product is drunk, and is effective supplement and the expansion dish of dish with type sweet potato product extended with the rationalization of type sweet potato processing approach.
The specific embodiment
(1) original flavor type sweet potato stem tip tea in bag processing
Pluck fresh and tender blade, require the leaf look bright green, raw material adopts the stem apex tender leaf.Raw material is placed in the clear water cleans 2 times and cold spreading for cooling 1.5～3 hours, steam beating is 3 minutes then.Change over to after having completed and adopt the two-period form hot blast to smoke in the baking oven, first section 85 ℃, 1～1.5 hour; Second section 75 ℃, 2～3 hours.Smoke to leave standstill after finishing and rise again 1.5～2 hours.Rise again finish after abrasive particle cross 30 mesh sieves, seal (2.5 gram/bag), place in the packing box normal temperature to deposit.The bright sweet potato leaf flavor of the millet paste of original flavor type sweet potato stem tip tea in bag is extremely obvious, and mouthfeel is light; Sweet potato leaf aromatic flavour; Soup look grass green, brightness is moderate; The millet paste clarification, no foreign matter.
Cost (comprising means of production cost, energy cost, equipment depreciation cost, packing cost) is assessed: 0.1601 yuan/bag (10 kilograms of sweet potato stem tips, raw material utilization rate 50%)
(2) delicate fragrance type sweet potato stem tip tea in bag processing
Fresh and tender with blade is principle, requires the leaf look bright green, and base of leaf is fresh and tender, and raw material adopts 1～2 blade on stem apex tender leaf and stem apex top.Raw material is placed in the clear water cleans 3 times and cold spreading for cooling 1.5～3 hours, steam beating is 3 minutes then.Change over to after having completed and adopt the two-period form hot blast to smoke in the baking oven, first section 85 ℃, 1～1.5 hour; Second section 75 ℃, 2～3 hours.Smoke to leave standstill after finishing and rise again 1.5～2 hours.Rise again finish after abrasive particle cross 30 mesh sieves, add 20 order Radix Glycyrrhizae grains (handling) and 20 order hawthorn grains (through 65～70 ℃ of tempering process processing) then through 70 ℃ of tempering process, proportioning is sweet potato stem tip powder 85%, Radix Glycyrrhizae grain 5%, hawthorn grain 10%.Main ingredient is evenly mixed, seal (2.5 gram/bag), place the interior normal temperature of packing box to deposit.The bright sweet potato leaf flavor of the millet paste of delicate fragrance type sweet potato stem tip tea in bag is more obvious, no taste of traditional Chinese medicine; Mouthfeel is light, and sweet potato leaf perfume (or spice) is arranged; Soup look oyster, the brightness height; The millet paste clarification, no foreign matter.
Cost (comprising means of production cost, energy cost, equipment depreciation cost, packing cost) is assessed: 0.1558 yuan/bag (10 kilograms of sweet potato stem tips, raw material utilization rate 50%)
(3) tea flavor sweet potato stem tip tea in bag processing
Bright green, the fresh and tender sweet potato stem tip of base of leaf of the leaf look of gathering adopts 1～2 blade on stem apex tender leaf and stem apex top.Raw material is placed in the clear water cleans 3 times and cold spreading for cooling 1.5～3 hours, steam beating is 3 minutes then, then change over to adopt the two-period form hot blast to smoke in the baking oven, and first section 85 ℃, 1～1.5 hour; Second section 75 ℃, 2～3 hours.Smoke to leave standstill after finishing and rise again 1.5～2 hours.Rise again finish after abrasive particle cross 20 mesh sieves, add 20 order green tea powder (handling) and 20 order hawthorn grains (through 65～70 ℃ of tempering process processing) through 65 ℃ of tempering process, proportioning is sweet potato stem tip powder 85%, green tea powder 15%, hawthorn grain 5%.Main ingredient is evenly mixed, seal (2.5 gram/bag), place the interior normal temperature of packing box to deposit.The bright sweet potato leaf flavor of the millet paste of tea flavor sweet potato stem tip tea in bag is more obvious, and concealing has tea flavour; Clean taste, multiple taste mixes one, but tea flavour is more outstanding; Soup look fawn, brightness is higher; The millet paste clarification, no foreign matter.
Cost (comprising means of production cost, energy cost, equipment depreciation cost, packing cost) is assessed: 0.1546 yuan/bag (10 kilograms of sweet potato stem tips, raw material utilization rate 50%)
Nutrition of by-product part and functional parameter
Claims (4)
1, sweet potato stem tip compound teabag is characterized in that, each component is calculated by mass:
A, original flavor type: pure sweet potato stem tip powder;
B, delicate fragrance type: sweet potato stem tip powder 85%, Radix Glycyrrhizae powder 5%, hawthorn powder 10%:
C, tea flavor: sweet potato stem tip powder 85%, green tea powder 15%, hawthorn powder 5%.
2, sweet potato stem tip powder according to claim 1 is characterized in that:
A, will complete, the drying sweet potato stem tip of finishing carries out 20～40 purposes with impact grinder and pulverizes;
B, Radix Glycyrrhizae, green tea, hawthorn that tempering is finished carry out the pulverizing of 20～40 purposes with impact grinder.
3, sweet potato stem tip powder according to claim 1, Radix Glycyrrhizae powder, green tea powder, hawthorn powder is characterized in that: described sweet potato stem tip powder is through completing and drying processing, and Radix Glycyrrhizae powder, green tea powder, hawthorn powder all pass through temper.
4, the preparation method of sweet potato stem tip powder according to claim 1, Radix Glycyrrhizae powder, green tea powder, hawthorn powder and tea in bag is characterized in that:
A, sweet potato stem tip is drying with Radix Glycyrrhizae, green tea, hawthorn tempering, is ground into 20～40 purpose powders with broken machine respectively;
B, get sweet potato stem tip powder, Radix Glycyrrhizae powder, green tea powder, hawthorn powder, mix by optimal proportions, packing makes finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100295755A CN101513217A (en) | 2009-04-03 | 2009-04-03 | Processing technology of a sweet potato stem tip compound teabag |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2009100295755A CN101513217A (en) | 2009-04-03 | 2009-04-03 | Processing technology of a sweet potato stem tip compound teabag |
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| CN101513217A true CN101513217A (en) | 2009-08-26 |
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| CNA2009100295755A Pending CN101513217A (en) | 2009-04-03 | 2009-04-03 | Processing technology of a sweet potato stem tip compound teabag |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978866A (en) * | 2010-10-10 | 2011-02-23 | 谢技 | Low-carbon health-care raw material powder produced by taking sweet potato stems and leaves as raw materials and preparation method thereof |
| CN102805169A (en) * | 2012-08-28 | 2012-12-05 | 林秀英 | Mixed effervescence tea drink |
| CN103238696A (en) * | 2013-05-15 | 2013-08-14 | 汤灿辉 | Ipomoea muricatum healthcare tea and production method thereof |
| CN103988927A (en) * | 2014-05-19 | 2014-08-20 | 武汉市木兰湖绿岛茶业有限公司 | Tea/sweet potato stem tip formula green tea |
| CN106798046A (en) * | 2017-01-19 | 2017-06-06 | 合肥观云阁商贸有限公司 | The preparation method of tealeaves potato point green tea beverage |
-
2009
- 2009-04-03 CN CNA2009100295755A patent/CN101513217A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978866A (en) * | 2010-10-10 | 2011-02-23 | 谢技 | Low-carbon health-care raw material powder produced by taking sweet potato stems and leaves as raw materials and preparation method thereof |
| CN101978866B (en) * | 2010-10-10 | 2012-08-29 | 谢技 | Low-carbon health-care raw material powder produced by taking sweet potato stems and leaves as raw materials and preparation method thereof |
| CN102805169A (en) * | 2012-08-28 | 2012-12-05 | 林秀英 | Mixed effervescence tea drink |
| CN102805169B (en) * | 2012-08-28 | 2015-04-22 | 林秀英 | Mixed effervescence tea drink |
| CN103238696A (en) * | 2013-05-15 | 2013-08-14 | 汤灿辉 | Ipomoea muricatum healthcare tea and production method thereof |
| CN103988927A (en) * | 2014-05-19 | 2014-08-20 | 武汉市木兰湖绿岛茶业有限公司 | Tea/sweet potato stem tip formula green tea |
| CN103988927B (en) * | 2014-05-19 | 2016-03-30 | 武汉市木兰湖绿岛茶业有限公司 | Tealeaves potato point Mixed green tea |
| CN106798046A (en) * | 2017-01-19 | 2017-06-06 | 合肥观云阁商贸有限公司 | The preparation method of tealeaves potato point green tea beverage |
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Application publication date: 20090826 |