CN104957326B - A kind of production method of fermented type mulberry fruit powder fruit tea - Google Patents
A kind of production method of fermented type mulberry fruit powder fruit tea Download PDFInfo
- Publication number
- CN104957326B CN104957326B CN201510307701.4A CN201510307701A CN104957326B CN 104957326 B CN104957326 B CN 104957326B CN 201510307701 A CN201510307701 A CN 201510307701A CN 104957326 B CN104957326 B CN 104957326B
- Authority
- CN
- China
- Prior art keywords
- fruit
- mulberry fruit
- mulberry
- fermentation
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of production methods of fermented type mulberry fruit powder fruit tea, it is characterized in that：Selection fresh fruit mulberry fruit is raw material, is delivered in fermentation tank after crusher in crushing；The fruit wine special active dry ferment of inoculation 0.02%, in 20~28 DEG C of heat-preservation fermentations 7~10 days, dehydration, be added dehydration after solid content weight 0.4% neutral proteinase and 0.4% beta glucan enzyme, mixing, 48~52 DEG C keep the temperature 8~10 hours, 12~20hr is dried at a temperature of 45~60 DEG C, is rolled, is sieved with 2mm square hole screens, screenings is sieved with 1mm square hole screens again, and screenings is fermented type mulberry fruit powder fruit tea obtained.The mulberry fruit powder fruit tea is dark brown powder, loose dry and comfortable, brews and drinks, full of nutrition, sugar content is low, and aromatic taste is long, best in quality, and simple production process is easy to operate, and technology is easy to spread, highly practical.
Description
Technical field
The invention belongs to food processings, are related to a kind of production method of fermented type mulberry fruit powder fruit tea.Suitable for Mulberry fruit
Real to make fruit tea, the various atropurpureus mulberry fruits high especially suitable for anthocyanidin content make fermented type mulberry fruit powder fruit tea.
Background technology
Mulberry（Classification systemMorus alba L.）, also known as：Mulberry tree, plant kingdom, Angiospermae, Moraceae, deciduous tree or
Tank wood, middle part originating in China, now by northeast to each provinces and regions in southwest, northwest is until there is cultivation in Xinjiang.Korea, Japan, Mongolia, in
Also there are cultivation in the ground such as sub- various countries, Russia, Europe and India, Vietnam.Leaf, fruit and the root skin of mulberry tree can be used as medicine, fruit
Real mulberry fruit can edible, wine brewing.The fruit mulberry that developed recently gets up is to pick a kind of mulberry tree based on fruit mulberry fruit, per mu yield mulberry fruit
Up to 1000-2000 kilograms.Common kind has：Big ten, white jade king, red fruit 2, Taiwan morus laevigata series, Shan 8632, Korea Spro without seed
Other multiple rare varieties such as the big venezuelan of state, Japanese fuji be red.
Mulberry fruit medicinal history is long, there is higher reputation on traditional Chinese medicine, health-care value ancient books medicine book such as《China
Big pharmacopeia》、《Bencao Shiyi》It is on the books Deng on.Chinese medicine thinks that mulberry fruit is sweet in flavor cold in nature, has and promotes the production of body fluid to quench thirst, is nourishing yin and supplementing blood, bright
Mesh tranquilizing the mind and other effects.Mulberry fruit is full of nutrition, have the characteristics that sweet and sour taste, mild in medicine property and.Modern medicine study shows that mulberry fruit has
Enhancing immune function, prevents human body artery hardening, the effect of boosting metabolism at the growth for promoting hematopoietic cell, and mulberry is eaten for a long time
Mulberry can promote longevity.Mulberry fruit is used as fruit and medicinal material to be applied since ancient times, be included in by the Ministry of Public Health " be both food and
The list of drug ".The plantation and fruit deep processing of fruit mulberry have been increasingly becoming a new industry in agriculture field in China.
Mulberry fruit fruit drink multi-flavor sweet tea, can eat raw, but since pigment content is excessively high, and fresh food easily contaminates black lips and teeth oral cavity, in addition
It is not easy preservation transport, so fresh food fruit sales volume is limited.The major product that the prior art has been developed have mulberry beverage, mulberry fruit wine,
The products such as sorosis sauce, concentration mulberry paste, dried fruit, mulberry beverage and Fructus Mori extract anthocyanidin；In addition to mulberry fruit wine, remaining belongs to
It is edible to be not suitable for diabetes patient, adiposis patient and weight-reducing personage for the high sugar food of simple physical processing；Dried product in fabricated product
It is high with condensed cream sugar content, be not suitable for avoiding sugared crowd edible；The foster tool of the color, smell and taste of mulberry fruit wine is good, but anthocyanidin contains in mulberry fruit wine
Amount is highly diluted, and healthcare function is weakened and is not suitable for the crowd of giving up alcohol.Pigment dissolution rate is remote in whole grain dried fruit brewing process
It far below other water soluble ingredients, is also not suitable for doing tea-drinking, therefore develops a kind of not only suitable general population but also be suitble to special population
Sugar-free it is imperative without wine Mulberry fruit tea product.
Invention content
The purpose of the present invention is intended to overcome deficiency in the prior art, provide it is a kind of it is full of nutrition, aroma of pure, be easy to rush
Bubble drink, the production method of superior in quality fermented type mulberry fruit powder fruit tea.
Present disclosure is：A kind of production method of fermented type mulberry fruit powder fruit tea, including：
A, raw material selects：Select picking in mulberry tree（Very）Ripe fresh fruit mulberry fruit is raw material, spare；It removes new
Mildew and rot fruit, shrivelled fruit in fresh fruit reality mulberry fruit and immature fruit mulberry fruit needed the same day to handle after raw material picking is lower；
B, it is crushed：Using crusher（Logical prestige board TWCS crushers may be used, Hefei Yaohai District is logical to hope mechanical business department's pin
It sells）Fruit mulberry fruit is crushed, mulberry fruit historrhexis, broken mulberry fruit pulp are completed（It can be by the screw rod mating with crusher
Pump）It is delivered in fermentation tank；
It is characterized in that further including the following steps：
C, inoculation fermentation：Take the fruit wine special active dry ferment of mulberry fruit pulp weight 0.02%（For commercial product, brand has
Angel, the primary bodyguard of Supreme Being etc.）, take the white sugar that the weight percent concentration of 10 times of amounts of yeast weight is 5%（One kind in sucrose）It is water-soluble
Liquid is heated to 35~38 DEG C, pours into yeast,（Gently）It stirs evenly, after standing 20~30 minutes, generates a large amount of bubbles
（Activate）, inject in fermentation tank, be uniformly mixed；The heat-preservation fermentation under 20~28 DEG C of fermentation temperature again, fermentation time 7
~10 days（It can be down to reduced sugar containing until amount≤4.0g/L）, material after must fermenting；
D, it is dehydrated：From fermentation tank give off fermentation after in material Normal juice flow automatically liquid（Should refer to being not necessarily to outer force effect from flow liquid
It can be automatically from fermentation tank fluid port<Through valve>The part liquid of outflow；Material directly squeezes it is possible that spraying after fermenting
Splash phenomenon or solid content escape；It directly centrifuges, can occupy volume of equipment from flow liquid reduces equipment work efficiency, increases power and disappears
Consumption）, material after remaining fermentation in fermentation tank is then subjected to squeezing or centrifugal filtration is dehydrated, solid content after must being dehydrated；
E, yeast autolysis：The neutral proteinase of solid content weight 0.4% after being dehydrated is added after to dehydration in solid content（For city
Product is sold, there are the Nanning bio tech ltd Pang Bo, Jiangsu Ruiyang Biological Technology Co., Ltd., Tianjin Binhai promise in manufacturer
Enzyme engineering technology Co., Ltd difficult to understand etc.）With the 1,4 beta-glucanase of solid content weight 0.4% after dehydration（For commercial product, manufacturer
There are Zhengzhou Wanda's food additives Co., Ltd, Jiangsu Ruiyang Biological Technology Co., Ltd., the Zhengzhou food limited public affairs of Dai Tianjiao chemical industry
The many enterprises such as department, Shanghai Yi Bo Bioisystech Co., Ltd）, it is uniformly mixed, is warming up to 48~52 DEG C and keeps the temperature 8~10
Hour, the material of yeast autolysis process must be completed；
F, drying：The material for completing yeast autolysis process is transferred in disk and is tiled, thickness 10mm is put into freeze-day with constant temperature
In case or drying chamber, 12~20hr is dried at a temperature of 45~60 DEG C（20hr can be dried at a temperature of 45 DEG C, or at 50 DEG C
At a temperature of dry 15hr, or dry 12hr at a temperature of 60 DEG C, three kinds of drying scheme drying effects do not have notable difference）,
Material after must drying；The water content in material after drying（That is the weight percent content of water）It is 6~10%；
G, it rolls：Using food roller or food grater（It is rich up to electromechanical equipment that Zhaoqing Duanzhou District letter may be used
The GD-SPJB food graters of Co., Ltd's production, slot size can customize as needed）By the agglomerate of the material after drying
Crushing is milled, then will be rolled rear material using 2mm square hole screens and be sieved（The material whole energy being preferably milled to after drying
Until by 2mm sieve pores, good working condition is retained with mulberry fruit seed, pulp organization fine grinding is degree）, screenings is to roll screening
Material afterwards；
H, it sieves：Material sieves after using 1mm square hole screens that will roll screening again, and screenings is fermented type obtained
Mulberry fruit powder fruit tea；
I, it packs：Fermented type mulberry fruit powder fruit tea obtained is distributed into bag or canned, can also be distributed into tea bag dress etc.
Commercial form.
The quality standard of fermented type mulberry fruit powder fruit tea obtained：Grain size is in 1mm hereinafter, dark brown powder, there is apparent mulberry
The fragrance of sorosis perfume (or spice) and fermented wine；Free from admixture, reduction sugared content≤0.5%, second alcohol are containing amount≤0.5%, amount containing water≤10%（It is
Weight percent content）, material water weight ratio when brewing edible can be 1：100, Shuo≤3 time Ci are brewed, millet paste azarin is limpid.
By-product Normal juice described in step d is the very high spirituosity drink of nutritive value from flow liquid, can directly drink,
It can be used for modulating mulberry beverage；Oversize after 1mm square hole screens described in step h are sieved is mulberry fruit seed, mulberry fruit seed
It can be used for preparing the mulberry seed oil of high added value, oil expression residue can also be used to make fertilizers for potted flowers or feed nutrition hardening agent.
In present disclosure：Fresh fruit mulberry fruit described in step a preferably selects atropurpureus kind（Purple black kind
Anthocyanidin content it is high, there is healthcare function, pigmentolysis can assign millet paste tempting color）Fresh fruit mulberry fruit, can also
Select red, lavender, the kind of white.
In present disclosure：Fruit wine special active dry ferment described in step c could alternatively be the special work of red wine
Property dry ferment（For commercial product, brand has primary bodyguard of Angel, Supreme Being etc.）.
In present disclosure：It is defeated using auger that broken mulberry fruit pulp described in step b, which is delivered in fermentation tank,
It send, historrhexis is completed while broken mulberry fruit pulp is conveyed into fermentation tank.Historrhexis is that finished product powder state must
It is slow can to solve the problems, such as that arrangement dry fruit pigment dissolves out for the treatment measures needed：It is conveyed using auger, in feedstock transportation into fermentation
Historrhexis is completed while tank.
In present disclosure：Drying described in step f could alternatively be：The material for completing yeast autolysis process is transferred to
Tiling, thickness 10mm are placed under daylight after shining 2 days in Clear Days Summer and rub scattered agglomerate in disk, are further continued for shining 1 day；Dry place
It needs, far from road, landscape tree etc., to prevent the foreign matters such as dust, fallen leaves, flowers from falling into, preferably designs roof threshing ground）, after must drying
Material；The water content in material after drying（That is the weight percent content of water）It is 6~10%.
Compared with prior art, the present invention has following features and advantageous effect：
（1）Using production method of the present invention, yeast fermentation hypoglycemic life is fragrant, solves the presently commercially available high fragrance of dried fruit sugar content
Insufficient problem；Amino acid content is strengthened using yeast growing microorganism autolysis method, yeast autolyzate further includes nucleotide, peptide, sugar
Point, B family vitamin, ergosterol and various flavor components, improve the nutritive value of product, also help and help digest；It is logical
It crosses and screening is rolled to dry solid content, only obtain pulp fraction tea making, more easily brew, millet paste bright, fragrance is pure
Just, the quality of fruit tea had not only been improved, but also has avoided the autoxidation of fruit seed grease to the negative effect of fruit tea quality, fruit tea has been extended and guarantees the quality
Phase；Low temperature drying technology is more advantageous to the reservation of volatile flavor component and thermal sensitivity nutritional ingredient；
（2）Using the present invention, the fermented type mulberry fruit powder fruit tea of production is the dried product to undergo microbial fermentation, anthocyanidin
Content is high；Achieve the purpose that hypoglycemic life is fragrant and fortification, low temperature drying technology are maximum by yeast fermentation and yeast autolysis
The flavor components that limit remains the former fruity gas of fruit tea and fermentation generates；Either from organoleptic quality or nutritive value, with
And in terms of the popularity of target user, the present invention produces product and has one's own knack；
（3）Fermented type mulberry fruit powder fruit tea produced by the invention, color and luster is pitch-dark shinny, loose dry and comfortable, epigranular, fruity
Typical case is free of any food additives, contains all nutritional ingredients and functional components in addition to sugar in former mulberry fruit,
Increase several functions composition in yeast autolysate；Sugar content is low, is not easy the moisture absorption；Remove seed degreasing, good dispersion；Millet paste is such as
Limpid vivid as ruby, glossy, aromatic taste is long, can be developed into as a high-grade health tea；It, can also be according to a when drinking
People likes the seasonings such as addition milk, rock sugar, sugar cube, honey, lemon and drinks；
（4）According to chinese national standard《Pre-packaged food for special foods label general rule》Regulation, the requirement of " sugar-free " are
Refer to every 100 grams or 100 milliliters in solid or liquid food of sugar content and is not higher than 0.5 gram；Fermented type mulberry fruit produced by the invention
The sugar content of powder fruit tea meets the standard, belongs to " sugarfree foods "（Sugarless type brews dried fruit product）, it is suitble to diabetes patient, fertilizer
Fat patient and weight-reducing personage are edible, and health-care effect is good；But, the method for the present invention can also be contained by controlling attenuation degree and being made
Sugar product；
（5）Using the present invention, nutritional ingredient is increased in the case where having prevented external additive, is reduced and is produced into
This, further improves fruit tea flavor, improves the nutritive value of fruit tea；Intermediate product mulberry fruit seed can be used for preparing the mulberry of high added value
Mulberry seed oil, oil expression residue can be used for making fertilizers for potted flowers or feed nutrition hardening agent；By-product Normal juice is from flow liquid（Wine）For nutritive value
High spirituosity drink can directly be drunk as byproduct, can be used for modulation mulberry beverage, and mulberry fruit obtains abundant profit
With；
（6）Simple production process of the present invention, process is easy, easy to operate, increases the kind quantity of mulberry fruit converted products,
Crowd has been consumed in expansion, improves raw material availability, extends industrial chain, improve value-added content of product, is beneficial to fruit mulberry kind
Plant and the development of process deeply industry have good Social benefit and economic benefit, highly practical.
Description of the drawings
Fig. 1 is fermented type Mulberry fruit powder tea finished appearance state diagram, pitch-dark shinny, the loose dry and comfortable, granularity of the tea color
Uniformly, fruity is typical, is free of any food additives, containing in former fruit in addition to sugar all nutritional ingredients and it is functional at
Point；Sugar content is low, is not easy the moisture absorption；Remove seed degreasing, good dispersion；Millet paste is limpid vivid such as ruby, glossy, aromatic taste
It is long, a high-grade health tea can be become.
Specific implementation mode
Example given below is quasi- with the invention will be further described, but is not to be construed as protecting model to the present invention
The limitation enclosed, person skilled in art according to some nonessential improvement that the content of aforementioned present invention makes the present invention and
Adjustment, including select the atropurpureus mulberry fruit of different cultivars as raw materials for production, still fall within protection scope of the present invention.
Following example 1,2 and 3 are respectively the production dried fruit tea, dry fruit tea.
Embodiment 1：
A kind of production method of fermented type mulberry fruit powder fruit tea（Fermented type powder fruit is made using atropurpureus mulberry fruit
Tea）, there is the following steps：
A, raw material selects：It selects（Very）Ripe, atropurpureus kind mulberry fruit removes mildew and rot fruit, shrivelled fruit and not
Ripening fruits, raw material needed the same day to handle after taking；
B, it is crushed：Using crusher（Using logical prestige board TWCS crushers, Hefei Yaohai District is logical to hope mechanical business department's sale）
Fruit mulberry fruit is crushed, mulberry fruit historrhexis is completed, broken mulberry fruit pulp uses auger（By the screw rod mating with crusher
Pump）It is delivered in fermentation tank；
C, inoculation fermentation：Take the fruit wine special active dry ferment of mulberry fruit pulp weight 0.02%（For commercial product, brand is
Angel）, the white sugar aqueous solution that the weight percent concentration of 10 times of amounts of yeast weight is 5% is taken, 38 DEG C is heated to, pours into ferment
Mother,（Gently）It stirs evenly, after standing 25 minutes, generates a large amount of bubbles（Activate）, inject in fermentation tank, be stirred
It is even；The heat-preservation fermentation under 20 DEG C of fermentation temperature again, fermentation time 10 days（It can be down to reduced sugar containing until amount≤4.0g/L）, obtain
Material after fermentation；
D, it is dehydrated：From fermentation tank give off fermentation after in material Normal juice flow automatically liquid, then by remaining fermentation in fermentation tank
Material carries out squeezing or centrifugal filtration dehydration, solid content after must being dehydrated afterwards；
E, yeast autolysis：The neutral proteinase of solid content weight 0.4% after being dehydrated is added after to dehydration in solid content（For city
Product is sold, there are the Nanning bio tech ltd Pang Bo, Jiangsu Ruiyang Biological Technology Co., Ltd., Tianjin Binhai promise in manufacturer
Enzyme engineering technology Co., Ltd difficult to understand etc.）With the 1,4 beta-glucanase of solid content weight 0.4% after dehydration（For commercial product, manufacturer
There are Zhengzhou Wanda's food additives Co., Ltd, Jiangsu Ruiyang Biological Technology Co., Ltd., the Zhengzhou food limited public affairs of Dai Tianjiao chemical industry
The many enterprises such as department, Shanghai Yi Bo Bioisystech Co., Ltd）, it is uniformly mixed, is warming up to 50 DEG C and keeps the temperature 8 hours, obtain
Complete the material of yeast autolysis process；
F, drying：The material for completing yeast autolysis process is transferred in disk and is tiled, thickness 10mm is put into freeze-day with constant temperature
In case or drying chamber, 15hr is dried at a temperature of 50 DEG C, the material after must drying；The water content in material after drying（That is water
Weight percent content）It is 8.29%；
G, it rolls：Using food roller or food grater（It is rich limited up to electromechanical equipment using Zhaoqing Duanzhou District letter
The GD-SPJB food graters of company's production）The agglomerate crushing of material after drying is milled, then will be ground using 2mm square hole screens
Material is sieved after pressure（Preferably be milled to it is dry after material all can be by 2mm sieve pores until, retained with mulberry fruit seed
Good working condition, pulp organization fine grinding are degree）, screenings is to roll material after screening；
H, it sieves：Material sieves after using 1mm square hole screens that will roll screening again, and screenings is fermented type obtained
Mulberry fruit powder fruit tea；
I, it packs：Fermented type mulberry fruit powder fruit tea obtained is distributed into bag or canned, can also be distributed into tea bag dress etc.
Commercial form.
Product be grain size in 1mm dark brown powder below, have the fragrance of apparent mulberry fruit fruity and fermented wine.Free from admixture,
Sugared content≤0.5% is restored, second alcohol is containing amount≤0.5%, amount containing water≤10%（It is weight percent content）, brew material-water ratio 1:
100, Shuo≤3 time Ci are brewed, millet paste azarin is limpid；Sanitary index, which meets DB11/ 619-2009 fruit dried product health, to be wanted
It asks.
Embodiment 2：
A kind of production method of fermented type mulberry fruit powder fruit tea（Fermented type powder fruit is made using atropurpureus mulberry fruit
Tea）, there is the following steps：
A, raw material selects：It selects（Very）Ripe, atropurpureus kind mulberry fruit, removes mildew and rot fruit, shrivelled fruit
And immature fruit, raw material needed the same day to handle after taking；
B, it is crushed：Using crusher（Using logical prestige board TWCS crushers, Hefei Yaohai District is logical to hope mechanical business department's sale）
Fruit mulberry fruit is crushed, mulberry fruit historrhexis is completed, broken mulberry fruit pulp uses auger（By the screw rod mating with crusher
Pump）It is delivered in fermentation tank；
C, inoculation fermentation：Take the Angel TH fruit wine special active dry ferment of mulberry fruit pulp weight 0.02%（For commercial product）,
The white sugar aqueous solution that the weight percent concentration of 10 times of amounts of yeast weight is 5% is taken, 35 DEG C is heated to, pours into yeast,（Gently
Gently）It stirs evenly, after standing 25 minutes, generates a large amount of bubbles（Activate）, inject in fermentation tank, be uniformly mixed；Exist again
Heat-preservation fermentation under 20 DEG C of fermentation temperature, fermentation time 10 days（It can be down to reduced sugar containing until amount≤4.0g/L）, after obtaining fermentation
Material；
D, it is dehydrated：From fermentation tank give off fermentation after in material Normal juice flow automatically liquid, then by remaining fermentation in fermentation tank
Material carries out squeezing or centrifugal filtration dehydration, solid content after must being dehydrated afterwards；
E, yeast autolysis：The neutral proteinase of solid content weight 0.4% after being dehydrated is added after to dehydration in solid content（For city
Product is sold, there are the Nanning bio tech ltd Pang Bo, Jiangsu Ruiyang Biological Technology Co., Ltd., Tianjin Binhai promise in manufacturer
Enzyme engineering technology Co., Ltd difficult to understand etc.）With the 1,4 beta-glucanase of solid content weight 0.4% after dehydration（For commercial product, manufacturer
There are Zhengzhou Wanda's food additives Co., Ltd, Jiangsu Ruiyang Biological Technology Co., Ltd., the Zhengzhou food limited public affairs of Dai Tianjiao chemical industry
The many enterprises such as department, Shanghai Yi Bo Bioisystech Co., Ltd）, it is uniformly mixed, is warming up to 50 DEG C and keeps the temperature 8 hours, obtain
Complete the material of yeast autolysis process；
F, drying：The material for completing yeast autolysis process is transferred in disk and is tiled, thickness 10mm is exposed to the sun in the sunlight
Agglomerate is rubbed scattered after 2 days, continues to shine 1 day；The water content in material after drying（That is the weight percent content of water）It is 9.3%；It dries in the air
Shining place needs, far from road, landscape tree etc., to prevent the foreign matters such as dust, fallen leaves, flowers from falling into, and preferably designs roof threshing ground；
G, it rolls：Using food roller or food grater（It is rich limited up to electromechanical equipment using Zhaoqing Duanzhou District letter
The GD-SPJB food graters of company's production）The agglomerate crushing of material after drying is milled, then will be ground using 2mm square hole screens
Material is sieved after pressure（Preferably be milled to it is dry after material all can be by 2mm sieve pores until, retained with mulberry fruit seed
Good working condition, pulp organization fine grinding are degree）, screenings is to roll material after screening；
H, it sieves：Material sieves after using 1mm square hole screens that will roll screening again, and screenings is fermented type obtained
Mulberry fruit powder fruit tea；
I, it packs：Fermented type mulberry fruit powder fruit tea obtained is distributed into bag or canned, can also be distributed into tea bag dress etc.
Commercial form.
Product be grain size in 1mm dark brown powder below, have the fragrance of apparent mulberry fruit fruity and fermented wine.Free from admixture,
Sugared content≤0.5% is restored, second alcohol is containing amount≤0.5%, amount containing water≤10%（It is weight percent content）, brew material-water ratio 1:
100, Shuo≤3 time Ci are brewed, millet paste azarin is limpid.Sanitary index, which meets DB11/ 619-2009 fruit dried product health, to be wanted
It asks.
Embodiment 3：
A kind of production method of fermented type mulberry fruit powder fruit tea, there is the following steps：
A, raw material selects：Select picking in mulberry tree（Very）Ripe fresh fruit mulberry fruit is raw material, spare；It removes new
Mildew and rot fruit, shrivelled fruit in fresh fruit reality mulberry fruit and immature fruit mulberry fruit needed the same day to handle after raw material picking is lower；
B, it is crushed：Using crusher（Using logical prestige board TWCS crushers, Hefei Yaohai District is logical to hope mechanical business department's sale）
Fruit mulberry fruit is crushed, mulberry fruit historrhexis, broken mulberry fruit pulp are completed（By the screw pump mating with crusher）Conveying
To fermentation tank；
C, inoculation fermentation：Take the fruit wine special active dry ferment of mulberry fruit pulp weight 0.02%（For commercial product, brand has
Angel, the primary bodyguard of Supreme Being etc.）, take the white sugar that the weight percent concentration of 10 times of amounts of yeast weight is 5%（One kind in sucrose）It is water-soluble
Liquid is heated to 35 DEG C, pours into yeast,（Gently）It stirs evenly, after standing 30 minutes, generates a large amount of bubbles（Activate）,
It injects in fermentation tank, is uniformly mixed；The heat-preservation fermentation under 20 DEG C of fermentation temperature again, fermentation time 10 days, after obtaining fermentation
Material；
D, it is dehydrated：From fermentation tank give off fermentation after in material Normal juice flow automatically liquid, then by remaining fermentation in fermentation tank
Material carries out squeezing or centrifugal filtration dehydration, solid content after must being dehydrated afterwards；
E, yeast autolysis：The neutral proteinase of solid content weight 0.4% after being dehydrated is added after to dehydration in solid content（For city
Product is sold, there are the Nanning bio tech ltd Pang Bo, Jiangsu Ruiyang Biological Technology Co., Ltd., Tianjin Binhai promise in manufacturer
Enzyme engineering technology Co., Ltd difficult to understand etc.）With the 1,4 beta-glucanase of solid content weight 0.4% after dehydration（For commercial product, manufacturer
There are Zhengzhou Wanda's food additives Co., Ltd, Jiangsu Ruiyang Biological Technology Co., Ltd., the Zhengzhou food limited public affairs of Dai Tianjiao chemical industry
The many enterprises such as department, Shanghai Yi Bo Bioisystech Co., Ltd）, it is uniformly mixed, is warming up to 48 DEG C and keeps the temperature 10 hours, obtain
Complete the material of yeast autolysis process；
F, drying：The material for completing yeast autolysis process is transferred in disk and is tiled, thickness 10mm is put into freeze-day with constant temperature
In case or drying chamber, 20hr is dried at a temperature of 45 DEG C, the material after must drying；
G, it rolls：Using food roller or food grater（It is rich limited up to electromechanical equipment using Zhaoqing Duanzhou District letter
The GD-SPJB food graters of company's production, slot size can customize as needed）The agglomerate of material after drying is crushed
It mills, then rear material will be rolled using 2mm square hole screens and sieved（Preferably being milled to the material after drying can all pass through
Until 2mm sieve pores, good working condition is retained with mulberry fruit seed, pulp organization fine grinding is degree）, screenings is to roll object after screening
Material；
H, it sieves：Material sieves after using 1mm square hole screens that will roll screening again, and screenings is fermented type obtained
Mulberry fruit powder fruit tea；
I, it packs：Fermented type mulberry fruit powder fruit tea obtained is distributed into bag or canned, can also be distributed into tea bag dress etc.
Commercial form.
Embodiment 4：
A kind of production method of fermented type mulberry fruit powder fruit tea, there is the following steps：
A, raw material selects：Select picking in mulberry tree（Very）Ripe fresh fruit mulberry fruit is raw material, spare；It removes new
Mildew and rot fruit, shrivelled fruit in fresh fruit reality mulberry fruit and immature fruit mulberry fruit needed the same day to handle after raw material picking is lower；
B, it is crushed：Using crusher（Logical prestige board TWCS crushers may be used, Hefei Yaohai District is logical to hope mechanical business department's pin
It sells）Fruit mulberry fruit is crushed, mulberry fruit historrhexis, broken mulberry fruit pulp are completed（By the screw pump mating with crusher）It is defeated
It send to fermentation tank；
C, inoculation fermentation：Take the fruit wine special active dry ferment of mulberry fruit pulp weight 0.02%（For commercial product, brand has
Angel, the primary bodyguard of Supreme Being etc.）, take the white sugar that the weight percent concentration of 10 times of amounts of yeast weight is 5%（One kind in sucrose）It is water-soluble
Liquid is heated to 38 DEG C, pours into yeast,（Gently）It stirs evenly, stands after twenty minutes, generate a large amount of bubbles（Activate）,
It injects in fermentation tank, is uniformly mixed；The heat-preservation fermentation under 28 DEG C of fermentation temperature again, fermentation time 7 days, object after must fermenting
Material；
D, it is dehydrated：From fermentation tank give off fermentation after in material Normal juice flow automatically liquid, then by remaining fermentation in fermentation tank
Material carries out squeezing or centrifugal filtration dehydration, solid content after must being dehydrated afterwards；
E, yeast autolysis：The neutral proteinase of solid content weight 0.4% after being dehydrated is added after to dehydration in solid content（For city
Product is sold, there are the Nanning bio tech ltd Pang Bo, Jiangsu Ruiyang Biological Technology Co., Ltd., Tianjin Binhai promise in manufacturer
Enzyme engineering technology Co., Ltd difficult to understand etc.）With the 1,4 beta-glucanase of solid content weight 0.4% after dehydration（For commercial product, manufacturer
There are Zhengzhou Wanda's food additives Co., Ltd, Jiangsu Ruiyang Biological Technology Co., Ltd., the Zhengzhou food limited public affairs of Dai Tianjiao chemical industry
The many enterprises such as department, Shanghai Yi Bo Bioisystech Co., Ltd）, it is uniformly mixed, is warming up to 52 DEG C and keeps the temperature 8 hours, obtain
Complete the material of yeast autolysis process；
F, drying：The material for completing yeast autolysis process is transferred in disk and is tiled, thickness 10mm is put into freeze-day with constant temperature
In case or drying chamber, 12hr is dried at a temperature of 60 DEG C, the material after must drying；
G, it rolls：Using food roller or food grater（It is rich limited up to electromechanical equipment using Zhaoqing Duanzhou District letter
The GD-SPJB food graters of company's production, slot size can customize as needed）The agglomerate of material after drying is crushed
It mills, then rear material will be rolled using 2mm square hole screens and sieved（Preferably being milled to the material after drying can all pass through
Until 2mm sieve pores, good working condition is retained with mulberry fruit seed, pulp organization fine grinding is degree）, screenings is to roll object after screening
Material；
H, it sieves：Material sieves after using 1mm square hole screens that will roll screening again, and screenings is fermented type obtained
Mulberry fruit powder fruit tea；
I, it packs：Fermented type mulberry fruit powder fruit tea obtained is distributed into bag or canned, can also be distributed into tea bag dress etc.
Commercial form.
Embodiment 5：
A kind of production method of fermented type mulberry fruit powder fruit tea, there is the following steps：
A, raw material selects：Select picking in mulberry tree（Very）Ripe fresh fruit mulberry fruit is raw material, spare；It removes new
Mildew and rot fruit, shrivelled fruit in fresh fruit reality mulberry fruit and immature fruit mulberry fruit needed the same day to handle after raw material picking is lower；
B, it is crushed：Using crusher（Using logical prestige board TWCS crushers, Hefei Yaohai District is logical to hope mechanical business department's sale）
Fruit mulberry fruit is crushed, mulberry fruit historrhexis, broken mulberry fruit pulp are completed（By the screw pump mating with crusher）Conveying
To fermentation tank；
C, inoculation fermentation：Take the fruit wine special active dry ferment of mulberry fruit pulp weight 0.02%（For commercial product, brand has
Angel, the primary bodyguard of Supreme Being etc.）, take the white sugar that the weight percent concentration of 10 times of amounts of yeast weight is 5%（One kind in sucrose）It is water-soluble
Liquid is heated to 36 DEG C, pours into yeast,（Gently）It stirs evenly, after standing 25 minutes, generates a large amount of bubbles（Activate）,
It injects in fermentation tank, is uniformly mixed；The heat-preservation fermentation under 24 DEG C of fermentation temperature again, fermentation time 8 days, object after must fermenting
Material；
D, it is dehydrated：From fermentation tank give off fermentation after in material Normal juice flow automatically liquid, then by remaining fermentation in fermentation tank
Material carries out squeezing or centrifugal filtration dehydration, solid content after must being dehydrated afterwards；
E, yeast autolysis：The neutral proteinase of solid content weight 0.4% after being dehydrated is added after to dehydration in solid content（For city
Product is sold, there are the Nanning bio tech ltd Pang Bo, Jiangsu Ruiyang Biological Technology Co., Ltd., Tianjin Binhai promise in manufacturer
Enzyme engineering technology Co., Ltd difficult to understand etc.）With the 1,4 beta-glucanase of solid content weight 0.4% after dehydration（For commercial product, manufacturer
There are Zhengzhou Wanda's food additives Co., Ltd, Jiangsu Ruiyang Biological Technology Co., Ltd., the Zhengzhou food limited public affairs of Dai Tianjiao chemical industry
The many enterprises such as department, Shanghai Yi Bo Bioisystech Co., Ltd）, it is uniformly mixed, is warming up to 50 DEG C and keeps the temperature 9 hours, obtain
Complete the material of yeast autolysis process；
F, drying：The material for completing yeast autolysis process is transferred in disk and is tiled, thickness 10mm is put into freeze-day with constant temperature
In case or drying chamber, 15hr5 is dried at a temperature of 50 DEG C, the material after must drying；
G, it rolls：Using food roller or food grater（It is rich limited up to electromechanical equipment using Zhaoqing Duanzhou District letter
The GD-SPJB food graters of company's production, slot size can customize as needed）The agglomerate of material after drying is crushed
It mills, then rear material will be rolled using 2mm square hole screens and sieved（Preferably being milled to the material after drying can all pass through
Until 2mm sieve pores, good working condition is retained with mulberry fruit seed, pulp organization fine grinding is degree）, screenings is to roll object after screening
Material；
H, it sieves：Material sieves after using 1mm square hole screens that will roll screening again, and screenings is fermented type obtained
Mulberry fruit powder fruit tea；
I, it packs：Fermented type mulberry fruit powder fruit tea obtained is distributed into bag or canned, can also be distributed into tea bag dress etc.
Commercial form.
Embodiment 6：
A kind of production method of fermented type mulberry fruit powder fruit tea, fresh fruit mulberry fruit described in step a select atropurpureus product
Kind（The anthocyanidin content of purple black kind is high, and there is healthcare function, pigmentolysis can assign millet paste tempting color）Fresh fruit
Mulberry fruit can also select the kind of red, lavender, white；
Other are the same as any in embodiment 3-5.
Embodiment 7：
A kind of production method of fermented type mulberry fruit powder fruit tea, fruit wine special active dry ferment described in step c replace with
Red wine special active dry ferment（For commercial product, brand has primary bodyguard of Angel, Supreme Being etc.）；
Other are the same as any in embodiment 3-6.
Embodiment 8：
A kind of production method of fermented type mulberry fruit powder fruit tea, broken mulberry fruit pulp described in step b are delivered to hair
It is to be conveyed using auger in fermentation tank, historrhexis is completed while broken mulberry fruit pulp is conveyed into fermentation tank；
Other are the same as any in embodiment 3-7.
Embodiment 9：
A kind of production method of fermented type mulberry fruit powder fruit tea, drying described in step f replace with：It will complete yeast autolysis mistake
The material of journey is transferred to tiling, thickness 10mm in disk and is placed under daylight after shining 2 days in Clear Days Summer and rubs scattered agglomerate, be further continued for
It shines 1 day；Drying place needs, far from road, landscape tree etc., to prevent the foreign matters such as dust, fallen leaves, flowers from falling into, preferably design roof
Threshing ground）, the material after must drying
Other are the same as any in embodiment 3-8.
In above-described embodiment：By-product Normal juice described in step d from flow liquid be the very high spirituosity drink of nutritive value, can be with
It directly drinks, can be used for modulation mulberry beverage；Oversize after 1mm square hole screens described in step h are sieved is mulberry fruit
Seed, mulberry fruit seed can be used for preparing the mulberry seed oil of high added value, and oil expression residue can also be used to make fertilizers for potted flowers or feed nutrition is strengthened
Agent.
The quality standard of fermented type mulberry fruit powder fruit tea made from above-described embodiment embodiment 3-8：Grain size in 1mm hereinafter,
Dark brown powder has the fragrance of apparent mulberry fruit fruity and fermented wine；Free from admixture, restore sugared content≤0.5%, second alcohol containing amount≤
0.5%, Han Shui Liang≤10%（It is weight percent content）, material water weight ratio when brewing edible can be 1：100, it brews secondary
Shuo≤3 time, millet paste azarin are limpid.Sanitary index meets DB11/ 619-2009 fruit dried product hygienic requirements.
In above-described embodiment：Used each raw material is commercial product；In used percentage, do not indicate especially
, it is weight（Quality）Percentage；Technological parameter and each component numerical quantity in each step etc. are range, any point
It is applicable.
The technology contents being not specifically delineated in the content of present invention and above-described embodiment are compared with technology.
The present invention is not limited to the above embodiments, can implement described in the content of present invention and have the good result.
Claims (4)
1. a kind of production method of fermented type mulberry fruit powder fruit tea, including：
A, raw material selects：Selection picking is raw material in the ripe atropurpureus kind fresh fruit mulberry fruit of mulberry tree, spare；
B, it is crushed：Fruit mulberry fruit is crushed using crusher, broken mulberry fruit pulp is delivered in fermentation tank；
It is characterized in that further including the following steps：
C, inoculation fermentation：The fruit wine special active dry ferment for taking mulberry fruit pulp weight 0.02% takes the weight of 10 times of amounts of yeast weight
The white sugar aqueous solution that percent concentration is 5%, is heated to 35~38 DEG C, pours into yeast, stir evenly, and stands 20~30 points
Zhong Hou is injected in fermentation tank, is uniformly mixed；The heat-preservation fermentation under 20~28 DEG C of fermentation temperature again, fermentation time 7~10
It, material after must fermenting；
D, it is dehydrated：From fermentation tank give off fermentation after in material Normal juice flow automatically liquid, then by object after remaining fermentation in fermentation tank
Material carries out squeezing or centrifugal filtration dehydration, solid content after must being dehydrated；
E, yeast autolysis：It is added in solid content after to dehydration after being dehydrated and consolidates after the neutral proteinase of solid content weight 0.4% and dehydration
The 1,4 beta-glucanase of shape object weight 0.4%, is uniformly mixed, and is warming up to 48~52 DEG C and keeps the temperature 8~10 hours, must complete ferment
The material of female autolytic process；
F, drying：The material for completing yeast autolysis process is transferred in disk and tiles, thickness 10mm, be put into thermostatic drying chamber or
In drying chamber, 12~20hr, the material after must drying are dried at a temperature of 45~60 DEG C；
G, it rolls：The agglomerate crushing of the material after drying is milled using food roller or food grater, then uses the side 2mm
Hole sizer will roll rear material and sieve, and screenings is to roll material after screening；
H, it sieves：Material sieves after using 1mm square hole screens that will roll screening again, and screenings is fermented type mulberry fruit obtained
Powder fruit tea.
2. by the production method of fermented type mulberry fruit powder fruit tea described in claim 1, it is characterized in that：Fruit wine is special described in step c
Red wine special active dry ferment is replaced with active dry yeast.
3. by the production method of fermented type mulberry fruit powder fruit tea described in claim 1, it is characterized in that：After being crushed described in step b
Mulberry fruit pulp be delivered in fermentation tank be using auger convey.
4. by the production method of fermented type mulberry fruit powder fruit tea described in claim 1, it is characterized in that：It is dry described in step f to replace
For：The material for completing yeast autolysis process is transferred to tiling, thickness 10mm in disk to be placed under daylight in Clear Days Summer and shine 2
Agglomerate is rubbed scattered after it, is further continued for shining 1 day, the material after must drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510307701.4A CN104957326B (en) | 2015-06-08 | 2015-06-08 | A kind of production method of fermented type mulberry fruit powder fruit tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510307701.4A CN104957326B (en) | 2015-06-08 | 2015-06-08 | A kind of production method of fermented type mulberry fruit powder fruit tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104957326A CN104957326A (en) | 2015-10-07 |
| CN104957326B true CN104957326B (en) | 2018-09-21 |
Family
ID=54211559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510307701.4A Expired - Fee Related CN104957326B (en) | 2015-06-08 | 2015-06-08 | A kind of production method of fermented type mulberry fruit powder fruit tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104957326B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785516A (en) * | 2010-01-26 | 2010-07-28 | 东北农业大学 | Lactic acid bacterium fermentation fruit tea and preparation method thereof |
| CN102160590A (en) * | 2011-03-15 | 2011-08-24 | 黑龙江省轻工科学研究院 | Preparation method of compound lactobacillus fermented fruit tea |
| CN102293377A (en) * | 2011-07-08 | 2011-12-28 | 浙江工业大学 | Method of preparing nutrient fruit powder and liquor or alcohol at the same time as fruit and vegetable fermentation |
| CN104187613A (en) * | 2014-07-29 | 2014-12-10 | 胡安然 | Total-nutrient formulated food for patients with insomnia |
-
2015
- 2015-06-08 CN CN201510307701.4A patent/CN104957326B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785516A (en) * | 2010-01-26 | 2010-07-28 | 东北农业大学 | Lactic acid bacterium fermentation fruit tea and preparation method thereof |
| CN102160590A (en) * | 2011-03-15 | 2011-08-24 | 黑龙江省轻工科学研究院 | Preparation method of compound lactobacillus fermented fruit tea |
| CN102293377A (en) * | 2011-07-08 | 2011-12-28 | 浙江工业大学 | Method of preparing nutrient fruit powder and liquor or alcohol at the same time as fruit and vegetable fermentation |
| CN104187613A (en) * | 2014-07-29 | 2014-12-10 | 胡安然 | Total-nutrient formulated food for patients with insomnia |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104957326A (en) | 2015-10-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100486464C (en) | Preparation method of sweet potato health beverage | |
| CN102028131B (en) | Production method of chrysanthemum cold jelly | |
| CN103988945B (en) | The full fermentating formula black tea of tealeaves potato point | |
| CN104762153B (en) | A kind of beer nutrient beer and its brewing method of green tea taste | |
| CN104046543A (en) | Honey raisin tree fruit fermented wine and brewing method thereof | |
| CN103988927B (en) | Tealeaves potato point Mixed green tea | |
| CN106071627B (en) | A kind of preparation method of purple sweet potato mulberries instant powder | |
| CN103666929B (en) | Preparation method of tea-flavored wine | |
| CN101671614B (en) | Preparing method of green health care wine made of Chinese gooseberries | |
| CN105969597A (en) | Brewing method of banana fruit wine | |
| CN106350423B (en) | The production method of glutinous sorghum mulberry fruit alcoholic drink mixed with fruit juice | |
| CN101156705A (en) | A red date, hop zymolysis beverage and method for making same | |
| CN106722168A (en) | Rush the preparation method of compound millet powder | |
| CN104974881A (en) | Heavy-fragrant-type nine-delicate liquor | |
| CN106343519A (en) | Convenient fermented wasabi soy preparing technology | |
| CN105273919B (en) | A kind of preparation method of bamboo wine | |
| JP5075221B2 (en) | Sparkling alcoholic beverage and method for producing the same | |
| CN105176743A (en) | Preparation method of fruit and vegetable mixed type nutritional liquor | |
| KR101890042B1 (en) | Red Ginseng and Coffee Pill as fermented and functional Food and its manufacturing Method | |
| CN108552440A (en) | A kind of Coix seed red bean fruit beverage and preparation method thereof | |
| CN104957326B (en) | A kind of production method of fermented type mulberry fruit powder fruit tea | |
| KR101747657B1 (en) | Method for manufacturing pill using bitter melon and health food manufactured thereby | |
| KR100421586B1 (en) | Manufacturing method of dropwort liquid | |
| CN104522284A (en) | Red wine ice cream and preparation method thereof | |
| CN103284097A (en) | Technology for processing multi-formula instant lotus root starch |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180921 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |