CN105994781A - Making method of pyrus betulaefolia bunge fruit and rubus taiwanianus tea cream - Google Patents
Making method of pyrus betulaefolia bunge fruit and rubus taiwanianus tea cream Download PDFInfo
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- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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Abstract
The invention discloses a making method of pyrus betulaefolia bunge fruit and rubus taiwanianus tea cream. The pyrus betulaefolia bunge fruit and rubus taiwanianus tea cream is mainly prepared from the following raw materials of pyrus betulaefolia bunge fruits and rubus taiwanianus, and is prepared through the steps of pretreating and preparing the pyrus betulaefolia bunge fruits, treating the rubus taiwanianus, preparing tea powder decoction liquid, performing mixing, performing crushing, preparing the tea cream, performing sterilizing, performing packaging and the like. According to the tea cream prepared by the method disclosed by the invention, the pyrus betulaefolia bunge fruits and the rubus taiwanianus which are green, healthy, rich in nutrition, and broad in sources are used as raw materials, so that not only is the production cost reduced, but also the new species of the tea cream and the nutrient components of the tea cream are enriched; pyrus betulaefolia bunge fruit residues are treated with multizymes, so that the utilization efficiency of the pyrus betulaefolia bunge fruits is further improved; sublimation drying is performed, so that the condition that high temperature enables nutrient substances in the raw materials to be destroyed is avoided, and active components of the raw materials are fully reserved; finished products of the pyrus betulaefolia bunge fruit and rubus taiwanianus tea cream are convenient to carry, bright in color, and pure in mouth feel, and have the effects of loosening bowel to relieve constipation, reducing swelling, easing a pain, removing food stagnancy, being helpful for digestion, invigorating the spleen, regulating vital energy and the like.
Description
Technical field
The present invention relates to the preparation method of a kind of tea ointment, especially relate to a kind of birch-leaf pear and sting the preparation method of cream of making tea.
Background technology
Birch-leaf pear, is also Fructus pyri betulaefoliae, ash pears, soil pears etc., and for the mature fruit of Rosaceae pear deciduous tree birch-leaf pear, birch-leaf pear sour in the mouth, sweet, puckery, cold in nature, " China's book on Chinese herbal medicine " is recorded: " Ramulus et folium pyri betulaefoliae sour in the mouth, sweet puckery, cold, nontoxic；Can dispersing the stagnated liver-QI for regulating the stomach, emergency antidiarrheal." birch-leaf pear fruit medicine, there is loosening bowel to relieve constipation, reducing swelling and alleviating pain, astringing intestine to stop diarrhea of astringing the lung, the effect of cough-relieving dysentery relieving.
Thorn bubble, is again the thorn certain kind of berries, papaw etc., belongs to Rosaceae machaka.According to " Chinese herbal medicine handbook is commonly used in northeast " record, " spleen invigorating is regulated the flow of vital energy, nourishing blood for regulating menstruation.Controlling dyspepsia, the stagnation of QI is suffered from diarrhoea, stomachache, menoxenia." there is the effects such as removing food stagnancy food, aid digestion, spleen invigorating is regulated the flow of vital energy.At present, birch-leaf pear, thorn bubble are in addition to eating raw as wild fruit, also by a kind of Chinese crude drug of conduct, and the tea ointment prepared for primary raw material with birch-leaf pear, thorn bubble, there is not yet Related product listing.
Summary of the invention
It is an object of the invention to the nutrient substance for existing birch-leaf pear, the thorn raw material such as bubble can not be by the more single deficiency of efficient absorption and the product category gone out by these Raw material processings, thering is provided the preparation method that a kind of birch-leaf pear thorn makes tea cream, the method can improve nutritive value and the economic worth of tea ointment.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of birch-leaf pear stings the preparation method of cream of making tea, it is characterised in that described preparation method employing following steps:
A. birch-leaf pear pretreatment: choose the birch-leaf pear without pest and disease damage, after cleaning, birch-leaf pear is cut into birch-leaf pear block, the water adding 3kg in the birch-leaf pear block of 10kg is pulled an oar, screen cloth through 70 mesh filters, prepare birch-leaf pear slurry and birch-leaf pear slag, smash to pieces after the Fructus Arctii block of 4kg birch-leaf pear slag and 4kg, the Rhizoma Polygonati Odorati block of 2kg, 2kg Semen Hoveniae (Fructus Hoveniae), 2kg Pyrus communis, the Pueraria lobota block of 1kg, 1kg Ligustrum japonicum Thunb.flower are mixed homogeneously, prepare birch-leaf pear rotten, the pectase of the cellulase of 0.2kg, 0.3kg is added in birch-leaf pear gruel, enzymolysis 3h in the environment of 48 DEG C, prepare raw material rotten, standby；
B. thorn bubble processes: by fresh thorn bubble once purged chopping making beating, prepare thorn bubble slurry；
C. prepared by tea powder decoction liquor: green tea is carried out clear water drip washing, it is dried in the environment of 48 DEG C, carry out ultra-fine grinding after drying, prepare raw material tea powder, the pure water of 32kg is added in the raw material tea powder of 10kg, under 58 DEG C of water bath with thermostatic control environment, carry out backflow decoct 30min, it is cooled to room temperature, filter to get filtrate one and filtering residue, filtering residue carries out backflow under 92 DEG C of environment with the pure water of 30kg again and decocts 15min, it is cooled to room temperature, filter to get filtrate two, filtrate one is mixed with filtrate two, the 18% of original volume it is concentrated in the environment of 63 DEG C, prepare tea powder extracting solution；
D. mixing: take birch-leaf pear slurry 5kg, raw material gruel 3.2kg, thorn bubble slurry 3kg, Bulbus Lilii juice 2kg, wolfberry juice 2kg, blueberry juice 2kg, tea powder filtering residue 1.4kg, Nashi Pear juice 1kg, Eugenia javanica Lam juice 1kg, preparation mix homogeneously, under the conditions of-18 DEG C, freezing 10h, then presses 6kg/m in useful load2, operating pressure 50Pa, resolve and be dried under conditions of pressure 36Pa, temperature 45 C；
E. pulverize: being pulverized by dried mixing raw material, particle diameter is 210 μm, prepare mixing raw material powder；
F. prepared by tea ointment: add the tea powder extracting solution of 3kg in 10kg mixing raw material powder, is deployed into pasty state, and sizing is made birch-leaf pear and stung cream of making tea；
G. sterilize, pack: cream of being made tea by birch-leaf pear thorn sterilize 20s under the conditions of 125 DEG C, and after sterilization, cooling food stage packaging material are packed, ventilate, shady and cool at storage.
Beneficial effect: tea ointment prepared by this method is with green health, nutritious, the birch-leaf pear of wide material sources and thorn bubble are raw material, not only reduce production cost, and enrich the new varieties of tea ointment and the nutritional labeling of tea ointment, birch-leaf pear slag is carried out compound enzyme process, improve the utilization ratio of birch-leaf pear further, sublimation drying avoids high temperature and damages the nutrient substance in raw material, it is sufficiently reserved the active component of raw material, it is easy to carry that finished product birch-leaf pear stings cream of making tea, bright color, pure in mouth feel, there is loosening bowel to relieve constipation, reducing swelling and alleviating pain, removing food stagnancy is eaten, aid digestion, the spleen invigorating effect of regulating the flow of vital energy etc..
Detailed description of the invention
Embodiment one:
A kind of birch-leaf pear stings the preparation method of cream of making tea, it is characterised in that described preparation method employing following steps:
A. birch-leaf pear pretreatment: choose the birch-leaf pear without pest and disease damage, after cleaning, birch-leaf pear is cut into birch-leaf pear block, the water adding 3kg in the birch-leaf pear block of 10kg is pulled an oar, screen cloth through 70 mesh filters, prepare birch-leaf pear slurry and birch-leaf pear slag, smash to pieces after the Fructus Arctii block of 4kg birch-leaf pear slag and 4kg, the Rhizoma Polygonati Odorati block of 2kg, 2kg Semen Hoveniae (Fructus Hoveniae), 2kg Pyrus communis, the Pueraria lobota block of 1kg, 1kg Ligustrum japonicum Thunb.flower are mixed homogeneously, prepare birch-leaf pear rotten, the pectase of the cellulase of 0.2kg, 0.3kg is added in birch-leaf pear gruel, enzymolysis 3h in the environment of 48 DEG C, prepare raw material rotten, standby；
B. thorn bubble processes: by fresh thorn bubble once purged chopping making beating, prepare thorn bubble slurry；
C. prepared by tea powder decoction liquor: green tea is carried out clear water drip washing, it is dried in the environment of 48 DEG C, carry out ultra-fine grinding after drying, prepare raw material tea powder, the pure water of 32kg is added in the raw material tea powder of 10kg, under 58 DEG C of water bath with thermostatic control environment, carry out backflow decoct 30min, it is cooled to room temperature, filter to get filtrate one and filtering residue, filtering residue carries out backflow under 92 DEG C of environment with the pure water of 30kg again and decocts 15min, it is cooled to room temperature, filter to get filtrate two, filtrate one is mixed with filtrate two, the 18% of original volume it is concentrated in the environment of 63 DEG C, prepare tea powder extracting solution；
D. mixing: take birch-leaf pear slurry 5kg, raw material gruel 3.2kg, thorn bubble slurry 3kg, Bulbus Lilii juice 2kg, wolfberry juice 2kg, blueberry juice 2kg, tea powder filtering residue 1.4kg, Nashi Pear juice 1kg, Eugenia javanica Lam juice 1kg, preparation mix homogeneously, under the conditions of-18 DEG C, freezing 10h, then presses 6kg/m in useful load2, operating pressure 50Pa, resolve and be dried under conditions of pressure 36Pa, temperature 45 C；
E. pulverize: being pulverized by dried mixing raw material, particle diameter is 210 μm, prepare mixing raw material powder；
F. prepared by tea ointment: add the tea powder extracting solution of 3kg in 10kg mixing raw material powder, is deployed into pasty state, and sizing is made birch-leaf pear and stung cream of making tea；
G. sterilize, pack: cream of being made tea by birch-leaf pear thorn sterilize 20s under the conditions of 125 DEG C, and after sterilization, cooling food stage packaging material are packed, ventilate, shady and cool at storage.
Embodiment two:
A kind of birch-leaf pear stings the preparation method of cream of making tea, it is characterised in that described preparation method employing following steps:
A. birch-leaf pear pretreatment: choose the birch-leaf pear without pest and disease damage, after cleaning, birch-leaf pear is cut into birch-leaf pear block, the Nashi Pear juice of 3kg is added in the birch-leaf pear block of 10kg, the wild grape juice of 2kg, the arhat juice of 1kg, the star fruit juice of 1kg is pulled an oar, screen cloth through 110 mesh filters, prepare birch-leaf pear slurry and birch-leaf pear slag, Herba Herminii block by 5kg birch-leaf pear slag Yu 5kg, the gold bead of 3kg, the Rhizoma Polygonati Odorati block of 2kg, smash to pieces after the shea mix homogeneously of 1kg, prepare birch-leaf pear rotten, the cellulase of 0.6kg is added in birch-leaf pear gruel, the pectase of 0.3kg, enzymolysis 3h in the environment of 48 DEG C, prepare raw material rotten, standby；
B. thorn bubble processes: fresh thorn bubble, Chinese magnoliavine flower, Folium Ilicis Purpureae, leaf is cleaned, takes chopping making beating after 10kg thorn bubble, the mixing of 4kg Chinese magnoliavine flower, 2kg Folium Ilicis Purpureae, 1kg leaf, prepares thorn and steeps and starch；
C. prepared by tea powder decoction liquor: by 10kg black tea, 4kg oriental cherry, 2kg Flos Robiniae Pseudoacaciae, 1kg flower of Paeonia lactiflora Pal1. carries out clear water drip washing, it is dried in the environment of 46 DEG C, carry out ultra-fine grinding after drying, prepare raw material tea powder, add in the vitamin c solution that concentration is 4% of 32kg in the raw material tea powder of 10kg, under 56 DEG C of water bath with thermostatic control environment, carry out backflow decoct 30min, it is cooled to room temperature, filter to get filtrate one and filtering residue, filtering residue carries out backflow under 78 DEG C of environment with the pure water of 34kg again and decocts 20min, it is cooled to room temperature, filter to get filtrate two, filtrate one is mixed with filtrate two, the 22% of original volume it is concentrated in the environment of 67 DEG C, prepare tea powder extracting solution；
D. mixing: take birch-leaf pear slurry 6kg, raw material gruel 4.5kg, thorn bubble slurry 3.2kg, tea powder filtering residue 1.9kg, 1kg Cymbidium ensifolium (L.) Sw. juice, 1kg Flos Buddlejae juice, prepare mix homogeneously, under the conditions of-17 DEG C, freezing 12h, then presses 14kg/m in useful load2, operating pressure 48Pa, resolve and be dried under conditions of pressure 34Pa, temperature 45 C；
E. pulverize: being pulverized by dried mixing raw material, particle diameter is 220 μm, prepare mixing raw material powder；
F. prepared by tea ointment: add the tea powder extracting solution of 4kg in 10kg mixing raw material powder, is deployed into pasty state, and sizing is made birch-leaf pear and stung cream of making tea；
G. sterilize, pack: cream of being made tea by birch-leaf pear thorn sterilize 30s under the conditions of 123 DEG C, and after sterilization, cooling food stage packaging material are packed, ventilate, shady and cool at storage.
Embodiment three:
A kind of birch-leaf pear stings the preparation method of cream of making tea, it is characterised in that described preparation method employing following steps:
A. birch-leaf pear pretreatment: choose the birch-leaf pear without pest and disease damage, after cleaning, birch-leaf pear is cut into birch-leaf pear block, the Fructus Trichosanthis anguinae block of 6kg is added in the birch-leaf pear block of 10kg, 3kg Fructus psidii guajavae immaturus block, 1kg Jerusalem artichoke block, 1kg Carlina acaulis block, 1kg kiwi fruit is pulled an oar, screen cloth through 120 mesh filters, prepare birch-leaf pear slurry and birch-leaf pear slag, Fructus Benincasae chiehquae block by 5kg birch-leaf pear slag Yu 3kg, the mountain Radix Crotalariae szemoensis block of 2kg, the dense melon of U.S. of 2kg, the Fructus Mori of 1kg, smash to pieces after the Fructus Phyllanthi mix homogeneously of 1kg, prepare birch-leaf pear rotten, the cellulase of 0.6kg is added in birch-leaf pear gruel, the pectase of 0.36kg, enzymolysis 1.5h in the environment of 53 DEG C, prepare raw material rotten, standby；
B. thorn bubble processes: fresh thorn bubble, Folium Eriobotryae, Semen Ginkgo, the thorn certain kind of berries is cleaned, takes chopping making beating after 10kg thorn bubble, 3kg Folium Eriobotryae, 2kg Semen Ginkgo, 1kg thorn certain kind of berries mixing, prepares thorn and steeps and starch；
C. prepared by tea powder decoction liquor: by Ramulus et Folium Mussaendae Pubescentis, black tea, Flos Moutan, Stigma Croci, Herba Briggsiae Chienii carries out clear water drip washing respectively, take the Ramulus et Folium Mussaendae Pubescentis of 13kg and the black tea of 6kg, the Flos Camelliae Japonicae of 3kg, the Stigma Croci of 1kg, it is dried in the environment of 54 DEG C after the mixing of 1kg Herba Briggsiae Chienii, carry out ultra-fine grinding after drying, prepare raw material tea powder, the pure water of 63kg is added in raw material tea powder, carry out decocting 20min under 67 DEG C of water bath with thermostatic control environment, it is cooled to room temperature, filter to get filtrate one and filtering residue, filtering residue carries out decocting 16min with the pure water of 52kg again under 92 DEG C of environment, it is cooled to room temperature, filter to get filtrate two, filtrate one is mixed with filtrate two, the 15% of original volume it is concentrated in the environment of 73 DEG C, prepare tea powder extracting solution；
D. mixing: take birch-leaf pear slurry 6kg, raw material gruel 4kg, thorn bubble slurry 4kg, tea powder filtering residue 3kg, powder of Radix Puerariae 2kg, natto powder 1kg, Rhizoma Polygonati powder 15kg, Radix Codonopsis Convolvulaceae powder 0.5kg, lotus-seed-heart powder 0.5kg, preparation mix homogeneously, under the conditions of-23 DEG C, freezing 15h, then presses 14kg/m in useful load2, operating pressure 46Pa, resolve and be dried under conditions of pressure 28Pa, temperature 46 DEG C, prepare mixing raw material；
E. pulverize: being pulverized by dried mixing raw material, particle diameter is 180 μm, prepare mixing raw material powder；
F. prepared by tea ointment: add the tea powder extracting solution of 3.5kg in 10kg mixing raw material powder, is deployed into pasty state, and sizing is made birch-leaf pear and stung cream of making tea；
G. sterilize, pack: cream of being made tea by birch-leaf pear thorn sterilize 30s under the conditions of 123 DEG C, and after sterilization, cooling food stage packaging material are packed, ventilate, shady and cool at storage.
Embodiment four:
A kind of birch-leaf pear stings the preparation method of cream of making tea, it is characterised in that described preparation method employing following steps:
A. birch-leaf pear pretreatment: choose the birch-leaf pear without pest and disease damage, after cleaning, birch-leaf pear is cut into birch-leaf pear block, the Fructus Fici block of 6kg is added in the birch-leaf pear block of 10kg, 3kg thunderbolt fruit block, 2kg carambola, 2kg golden fruit, 1kg sheep milk fruit, 1kg Eugenia javanica Lam is pulled an oar, screen cloth through 150 mesh filters, prepare birch-leaf pear slurry and birch-leaf pear slag, Semen Euryales block by 6kg birch-leaf pear slag Yu 3kg, the yacon block of 2kg, the sapodilla block of 1kg, smash to pieces after the fruit of Radix et Caulis Opuntiae Dillenii block mix homogeneously of 1kg, prepare birch-leaf pear rotten, the cellulase of 0.7kg is added in birch-leaf pear gruel, the pectase of 0.2kg, enzymolysis 1h in the environment of 55 DEG C, prepare raw material rotten, standby；
B. thorn bubble processes: fresh thorn bubble, Flos Robiniae Pseudoacaciae, Folium Sennae, Radix Achyranthis Bidentatae chrysanthemum leaf is cleaned, takes chopping making beating after the Radix Achyranthis Bidentatae chrysanthemum leaf mixing of 10kg thorn bubble, 4kg Flos Robiniae Pseudoacaciae floral leaf, the Folium Sennae of 2kg, 1kg, prepares thorn and steeps and starch；
C. prepared by tea powder decoction liquor: green tea and black tea are carried out clear water drip washing respectively, take the green tea of 15kg and the black tea of 6kg, the Flos Camelliae Japonicae of 3kg, the morning glory of 2kg, the Citrus aurantium L. var. amara Engl. of 1kg, it is dried in the environment of 53 DEG C after the mixing of 1kg Flos Impatientis, carry out ultra-fine grinding after drying, prepare raw material tea powder, add in the selenium-rich water that concentration is 5% of 36kg in raw material tea powder, carry out decocting 36min under 55 DEG C of water bath with thermostatic control environment, it is cooled to room temperature, filter to get filtrate one and filtering residue, filtering residue carries out decocting 16min with the sodium ascorbate solution that the concentration of 53kg is 4% again under 92 DEG C of environment, it is cooled to room temperature, filter to get filtrate two, filtrate one is mixed with filtrate two, the 24% of original volume it is concentrated in the environment of 67 DEG C, prepare tea powder extracting solution；
D. mixing: take birch-leaf pear slurry 7kg, raw material gruel 4.5kg, thorn bubble slurry 4kg, water chestnut juice 2kg, Lycium ruthenicum Murr. juice 2kg, Fructus Rubi juice 2kg, tea powder filtering residue 1.5kg, Sucus Mangiferae indicae 1kg, Fructus Elaeagni juice 1kg, sheep milk fruit juice 1kg, preparation mix homogeneously, under the conditions of-16 DEG C, freezing 20h, then presses 14kg/m in useful load2, operating pressure 54Pa, resolve and be dried under conditions of pressure 38Pa, temperature 48 DEG C；
E. pulverize: being pulverized by dried mixing raw material, particle diameter is 190 μm, prepare mixing raw material powder；
F. prepared by tea ointment: add the SHEGUO juice of 2kg, red Lee's juice of 2kg, the gooseberry juice of 1kg, the wild grape juice of 1kg, the tea powder extracting solution of 0.7kg, the vitamin c solution that concentration is 13% of 0.4kg in 10kg mixing raw material powder, being deployed into pasty state, sizing is made birch-leaf pear and is stung cream of making tea；
G. sterilize, pack: cream of being made tea by birch-leaf pear thorn sterilize 25s under the conditions of 123 DEG C, and after sterilization, cooling food stage packaging material are packed, ventilate, shady and cool at storage.
Embodiment five:
A kind of birch-leaf pear stings the preparation method of cream of making tea, it is characterised in that described preparation method employing following steps:
A. birch-leaf pear pretreatment: choose the birch-leaf pear without pest and disease damage, after cleaning, birch-leaf pear is cut into birch-leaf pear block, the nipa palm block of 4kg is added in the birch-leaf pear block of 10kg, 2kg Fructus Mali Asiaticae block, 2kg Herba Passiflorae Foetidae block, 2kg BrachybotryS paridiformis fruit block, 1kg Radix Paeoniae block, 1kg Fructus Kadsurae heteroclitae block is pulled an oar, screen cloth through 170 mesh filters, prepare birch-leaf pear slurry and birch-leaf pear slag, langenaria siceria block by 10kg birch-leaf pear slag Yu 4kg, the gooseberry block of 2kg, the Fructus Rubi block of 1kg, the carambola block of 1kg, smash to pieces after the bean pears block mix homogeneously of 1kg, prepare birch-leaf pear rotten, the cellulase of 0.8kg is added in birch-leaf pear gruel, the pectase of 0.3kg, enzymolysis 5h in the environment of 45 DEG C, prepare raw material rotten, standby；
B. thorn bubble processes: fresh poplar bloassom, Flos Campsis, Flos Gardeniae, Stigma Croci, lattice Flos Mori is cleaned, takes chopping making beating after the thorn bubble of 10kg, the Flos Campsis of 6kg, the Flos Gardeniae of 2kg, the Stigma Croci of 1kg, the mixing of 1kg lattice Flos Mori, prepares thorn bubble and starch
nullC. prepared by tea powder decoction liquor: by green tea、Black tea、DAWANHUA、Herba Ceropegiae Christensenianae、Folium Capsici、Fresh Folium Bambusae carries out clear water drip washing respectively，Take the green tea of 13kg and the black tea of 4kg、The DAWANHUA of 2kg、The Herba Ceropegiae Christensenianae of 1kg、The Folium Capsici of 1kg、It is dried in the environment of 52 DEG C after the fresh Folium Bambusae flower mixing of 1kg，Carry out ultra-fine grinding after drying，Prepare raw material tea powder，The pure water of 73kg is added in raw material tea powder，Backflow extraction 25min is carried out under 64 DEG C of water bath with thermostatic control environment，It is cooled to room temperature，Filter to get filtrate one and filtering residue，Filtering residue carries out backflow extraction 28min with the pure water of 39kg again under 82 DEG C of environment，It is cooled to room temperature，Filter to get filtrate two，Filtrate one is mixed with filtrate two，The 16% of original volume it is concentrated in the environment of 68 DEG C，Prepare tea powder extracting solution，The nutritional labeling in tea powder can be fully extracted in twice extraction；
D. mixing: take birch-leaf pear slurry 6kg, birch-leaf pear gruel 3.5kg, thorn bubble slurry 3kg, juice 2kg, Semen Euryales juice 1kg, tea powder filtering residue 1kg, peameal 0.6kg, Fructus rhois chinensis leaf powder 0.3kg, Herba Dendrobii leaf powder 0.3kg, leaf of Broussonetia papyrifera (L.) L.Her.ex Vent. powder 0.2kg, Carambola leaves powder 0.2kg, Radix Adenophorae (Radix Glehniae) powder 0.2kg, Folium Eriobotryae powder 0.1kg, preparation mix homogeneously, under the conditions of-18 DEG C, freezing 12h, then presses 12kg/m in useful load2, operating pressure 55Pa, resolve and be dried under conditions of pressure 37Pa, temperature 42 DEG C, prepare mixing raw material；
E. pulverize: being pulverized by dried mixing raw material, particle diameter is 180 μm, prepare mixing raw material powder；
F. prepared by tea ointment: add the tea powder extracting solution of 4kg, the Mel of 0.5kg, the Semen Celosiae powder of 0.3kg, the Antrodia Camphorata powder of 0.1kg in the mixing raw material powder of 10kg, it is deployed into pasty state, put in mould, the temperature of baking is at 170 DEG C for the first time, and baking time, at 10min, continues baking after the 30min that eases back, the temperature of second time baking is at 130 DEG C, baking time is 25min, and when the semi-finished product after drying naturally cool to 34 DEG C, sizing is made birch-leaf pear and stung cream of making tea；
G. sterilize, pack: cream of being made tea by birch-leaf pear thorn sterilize 35s under the conditions of 121 DEG C, and after sterilization, cooling food stage packaging material are packed, ventilate, shady and cool at storage.
The preferred embodiment of the present invention described in detail above; but, the present invention is not limited to the detail in above-mentioned embodiment, in the technology concept of the present invention; technical scheme can be carried out multiple simple variant, these simple variant belong to protection scope of the present invention.
It is further to note that, each concrete technical characteristic described in above-mentioned detailed description of the invention, in the case of reconcilable, can be combined by any suitable means, in order to avoid unnecessary repetition, various possible compound modes are illustrated by the present invention the most separately.
Additionally, can also carry out combination in any between the various different embodiment of the present invention, as long as it is without prejudice to the thought of the present invention, it should be considered as content disclosed in this invention equally.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. birch-leaf pear thorn is made tea the preparation method of cream, it is characterised in that described preparation method uses following steps:
A. birch-leaf pear pretreatment: choose the birch-leaf pear without pest and disease damage, after cleaning, birch-leaf pear is cut into birch-leaf pear block, the water adding 3kg in the birch-leaf pear block of 10kg is pulled an oar, screen cloth through 70 mesh filters, prepare birch-leaf pear slurry and birch-leaf pear slag, smash to pieces after the Fructus Arctii block of 4kg birch-leaf pear slag and 4kg, the Rhizoma Polygonati Odorati block of 2kg, 2kg Semen Hoveniae (Fructus Hoveniae), 2kg Pyrus communis, the Pueraria lobota block of 1kg, 1kg Ligustrum japonicum Thunb.flower are mixed homogeneously, prepare birch-leaf pear rotten, the pectase of the cellulase of 0.2kg, 0.3kg is added in birch-leaf pear gruel, enzymolysis 3h in the environment of 48 DEG C, prepare raw material rotten, standby；
B. thorn bubble processes: by fresh thorn bubble once purged chopping making beating, prepare thorn bubble slurry；
C. prepared by tea powder decoction liquor: green tea is carried out clear water drip washing, it is dried in the environment of 48 DEG C, carry out ultra-fine grinding after drying, prepare raw material tea powder, the pure water of 32kg is added in the raw material tea powder of 10kg, under 58 DEG C of water bath with thermostatic control environment, carry out backflow decoct 30min, it is cooled to room temperature, filter to get filtrate one and filtering residue, filtering residue carries out backflow under 92 DEG C of environment with the pure water of 30kg again and decocts 15min, it is cooled to room temperature, filter to get filtrate two, filtrate one is mixed with filtrate two, the 18% of original volume it is concentrated in the environment of 63 DEG C, prepare tea powder extracting solution；
D. mixing: take birch-leaf pear slurry 5kg, raw material gruel 3.2kg, thorn bubble slurry 3kg, Bulbus Lilii juice 2kg, wolfberry juice 2kg, blueberry juice 2kg, tea powder filtering residue 1.4kg, Nashi Pear juice 1kg, Eugenia javanica Lam juice 1kg, preparation mix homogeneously, under the conditions of-18 DEG C, freezing 10h, then presses 6kg/m in useful load2, operating pressure 50Pa, resolve and be dried under conditions of pressure 36Pa, temperature 45 C；
E. pulverize: being pulverized by dried mixing raw material, particle diameter is 210 μm, prepare mixing raw material powder；
F. prepared by tea ointment: add the tea powder extracting solution of 3kg in 10kg mixing raw material powder, is deployed into pasty state, and sizing is made birch-leaf pear and stung cream of making tea；
G. sterilize, pack: cream of being made tea by birch-leaf pear thorn sterilize 20s under the conditions of 125 DEG C, and after sterilization, cooling food stage packaging material are packed, ventilate, shady and cool at storage.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232348A (en) * | 2017-06-25 | 2017-10-10 | 张俊辉 | The processing method of radix polygonati officinalis loguat leaf tea cream |
| CN107296183A (en) * | 2017-06-28 | 2017-10-27 | 周兆平 | A kind of processing method of birchleaf pear radix polygonati officinalis fruit cream |
| CN108606125A (en) * | 2018-05-08 | 2018-10-02 | 芜湖市三山区绿色食品产业协会 | The production method of Chinese pear-leaved crabapple kind Pu tea cream |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783026A (en) * | 2015-05-03 | 2015-07-22 | 张俊辉 | Processing method for Chinese wampee fruit jam powder |
| CN105248738A (en) * | 2015-11-25 | 2016-01-20 | 冯漾 | Roxburgh rose tea cream and preparation method thereof |
| CN105325593A (en) * | 2015-10-25 | 2016-02-17 | 李琪 | Manufacture method for cherokee-rose-fruit gossampinus-malabarica tea cream |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783026A (en) * | 2015-05-03 | 2015-07-22 | 张俊辉 | Processing method for Chinese wampee fruit jam powder |
| CN105325593A (en) * | 2015-10-25 | 2016-02-17 | 李琪 | Manufacture method for cherokee-rose-fruit gossampinus-malabarica tea cream |
| CN105248738A (en) * | 2015-11-25 | 2016-01-20 | 冯漾 | Roxburgh rose tea cream and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232348A (en) * | 2017-06-25 | 2017-10-10 | 张俊辉 | The processing method of radix polygonati officinalis loguat leaf tea cream |
| CN107296183A (en) * | 2017-06-28 | 2017-10-27 | 周兆平 | A kind of processing method of birchleaf pear radix polygonati officinalis fruit cream |
| CN108606125A (en) * | 2018-05-08 | 2018-10-02 | 芜湖市三山区绿色食品产业协会 | The production method of Chinese pear-leaved crabapple kind Pu tea cream |
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Application publication date: 20161012 |