CN106417810A - Making method of fructus momordicae vine tea (ampelopsis grossedentata) - Google Patents
Making method of fructus momordicae vine tea (ampelopsis grossedentata) Download PDFInfo
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- CN106417810A CN106417810A CN201610828067.3A CN201610828067A CN106417810A CN 106417810 A CN106417810 A CN 106417810A CN 201610828067 A CN201610828067 A CN 201610828067A CN 106417810 A CN106417810 A CN 106417810A
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- Prior art keywords
- fructus momordicae
- ampelopsis grossedentata
- vine tea
- fried dry
- manufacture method
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a making method of fructus momordicae vine tea (ampelopsis grossedentata). The making method comprises the following steps of performing fixation on vine tea, performing rolling, and performing roasting so as to obtain finished products of the vine tea; and uniformly mixing fructus momordicae powder with the finished products of the vine tea according to a certain proportion so as to obtain the fructus momordicae vine tea. According to the making method disclosed by the invention, materials are convenient to take, the processing is simple, and mass production is facilitated; besides, the obtained fructus momordicae vine tea not only can improve the mouth feel of the vine tea when being put in mouths, but also can prolong the time that the fructus momordicae vine tea is sweet, and the consumption experience of the vine tea is greatly improved; and besides, a sweetening agent contained in the fructus momordicae vine tea does not contain heat, so that diabetics can also eat the fructus momordicae vine tea, and the number of vine tea consumer groups can be significantly increased.
Description
Technical field
The present invention relates to tea making field is and in particular to a kind of manufacture method of Fructus Momordicae Ampelopsis grossedentata.
Background technology
Ampelopsis grossedentata is the wild or colloidal state being grown in hummock woods rock bushes, also known as Ampelopsis cantoniensis （Hook. et Arn.） Planch. var. grossedentata Hand.-Mazz., is Vitaceae Serpentiss
Mattae shows the young stem and leaf of tooth Fructus Vitis viniferae, is distributed mainly on lacking of the provinces such as Guangdong, Guangxi, Yunnan, Hunan, Hubei, Jiangxi, Fujian
Number ethnic mimority area (mountain area).Ampelopsis grossedentata product has a distinctive local flavor, and no deterioration free from extraneous odour is not colored, without any artificial conjunction
The chemical substance becoming and fragrance matter, Ampelopsis grossedentata soup look Huang is bright simultaneously, and fragrance is high-purity, and the dense alcohol of flavour returns sweet lasting.Research shows, rattan
Tea slightly sweet flavor, cool in nature, there is heat-clearing and toxic substances removing, anti-inflammation, expelling wind and removing dampness, bone and muscle strengthening, lowering blood pressure and blood fat, liver protection etc. multiple
Effect, is a kind of valuable food and medicament dual-purpose plant resourceses, among the people be usually used in hypertension, cold, fever, cardiovascular and cerebrovascular disease, wet
The prevention and treatment of the disease such as rash, dermatitis.Modern pharmacology has discovered that in Ampelopsis grossedentata, main active ingredient is flavone compound, and
With dihydromyricetin cellulose content as highest.Additionally, also containing ampelopsin, catechin, Palmic acid, gallic acid, aminoacid, micro
The various active composition such as element.
The preparation method of traditional Ampelopsis grossedentata is：By fresh leaf through spreading, completing, knead, just do, shaping is dried, brew after Titian
Drink.Its weak point is：Ampelopsis grossedentata has the mouthfeel of bitterness, and what this was serious have impact on the consumption experience to Ampelopsis grossedentata for the consumer, so
On market, the sales volume of a series of Ampelopsis grossedentata product is all barely satisfactory, constrains the development of Ampelopsis grossedentata industry.
Content of the invention
For solving above-mentioned technical problem, the invention provides a kind of manufacture method of Fructus Momordicae Ampelopsis grossedentata, killing by Ampelopsis grossedentata
Blue or green, knead, fried dry, after obtaining Ampelopsis grossedentata finished product, mangosteen powder and Ampelopsis grossedentata finished product are mixed according to certain ratio uniform, obtain sieve
Chinese fruit Ampelopsis grossedentata.Obtained Fructus Momordicae Ampelopsis grossedentata, sweet flavor, mouthfeel is significantly better than traditional Ampelopsis grossedentata.
The present invention is achieved by the following technical programs：
A kind of manufacture method of Fructus Momordicae Ampelopsis grossedentata, comprises the following steps：
1) preparation of Ampelopsis grossedentata finished product
Complete：By fresh Ampelopsis grossedentata stem and leaf after spreading for cooling, completed using enzyme deactivating and strip sorting machine, fixing temperature is 180-220
DEG C, fixation time is 60-80s, and when bud-leaf becomes bar substantially, water content is down to≤50% water-removing leaves takes the dish out of the pot, and airing gets damp again 40-
60min；
Knead：Water-removing leaves is kneaded in kneading machine, and the time of kneading is 20-60min, and gently to rub based on pressure, blade becomes
Bar rate is more than 80%；
Fried dry：Form fried dry with roasting machine, fried dry temperature is 130-170 DEG C, the fried dry time is 2-5h, to profile is in
Round bead shape, handss gently pinch powdered, water content of tea≤18%, obtain final product into tea, sealing pack；
2) mangosteen powder processing
Fructus Momordicae dry fruit from nature yellow maturity is raw material, is pulverized and sieved, stand-by；
3) preparation of Fructus Momordicae Ampelopsis grossedentata
Mangosteen powder and Ampelopsis grossedentata finished product are proportionally uniformly mixed, sealing pack.
Preferably, step 1) in fixing temperature be 200 DEG C.
Preferably, step 1) described in complete during content be down to≤45% water-removing leaves takes the dish out of the pot.
Preferably, step 1) described in knead the time be 30-40min.
Preferably, step 1) described in fried dry during, fried dry temperature be 140-160 DEG C, the fried dry time be 3-4h.
Preferably, step 1) described in fried dry process to terminate in rear Folium Camelliae sinensis water content be ＜ 15%.
Preferably, step 2) described in pulverize and sieve, mesh number requires as 80-120 mesh.
Preferably, step 3) described in mangosteen powder and Ampelopsis grossedentata finished product ratio, according to weight ratio be, mangosteen powder:
Ampelopsis grossedentata finished product=1:10-20.The foundation of the present invention has：Mogroside also known as Momordica-Glycosides (or sweet Momordica grosvenori), extract in
Guangxi special product economic plants Fructus Momordicae, its sugariness is 300 times of sucrose, and its heat is zero, has clearing heat and moistening lung antitussive, intestine moistening
The effect of relieving constipation, to obesity, constipation, diabetes etc., there is preventive and therapeutic effect.Mogroside is safety non-toxic as food,
State compulsion standard《GB2760 food additive uses standard》Middle regulation, mogroside can quantity-unlimiting for varieties of food items.
197～201 DEG C of mogroside fusing point, heat stability is strong, soluble in water and Diluted Alcohol.Therefore Fructus Momordicae and Ampelopsis grossedentata are combined
Come, contain mogroside in the Fructus Momordicae Ampelopsis grossedentata made, mouthfeel and the sweet taste of Ampelopsis grossedentata can be improved.
The beneficial effects of the present invention is：The manufacture method of the present invention is drawn materials conveniently, and processing is simple, is easy to give birth on a large scale
Produce, and the Fructus Momordicae Ampelopsis grossedentata being obtained not only can improve Ampelopsis grossedentata entrance mouthfeel, and the time of sweet taste can be extended, significantly
Improve the consumption experience of Ampelopsis grossedentata.The sweeting agent simultaneously containing in Fructus Momordicae Ampelopsis grossedentata does not contain heat, even diabetes patient
Edible, this will dramatically increase the quantity of Ampelopsis grossedentata Consumer groups.
Specific embodiment
With reference to embodiments technical scheme is further described, but claimed scope is not limited to
In described.
Embodiment 1
1) preparation of Ampelopsis grossedentata finished product
Complete：By fresh Ampelopsis grossedentata stem and leaf after spreading for cooling, completed using enzyme deactivating and strip sorting machine, fixing temperature is 180 DEG C, kills
The blue or green time is 60s, and when bud-leaf becomes bar substantially, water content is down to≤50% water-removing leaves takes the dish out of the pot, and airing gets damp again 40min；
Knead：Water-removing leaves is kneaded in kneading machine, and the time of kneading is 20min, gently to rub based on pressure, blade rolled twig rate
More than 80%；
Fried dry：Form fried dry with roasting machine, fried dry temperature is 130 DEG C, the fried dry time is 2h, be in ball to profile
Shape, handss gently pinch powdered, water content of tea≤18%, obtain final product into tea, sealing pack；
2) mangosteen powder processing
Fructus Momordicae dry fruit from nature yellow maturity is raw material, is pulverized and sieved, and mesh number requires 80 mesh, stand-by；
3) preparation of Fructus Momordicae Ampelopsis grossedentata
By mangosteen powder and Ampelopsis grossedentata finished product according to weight than for 1:10 uniformly mix, sealing pack.
Embodiment 2
1) preparation of Ampelopsis grossedentata finished product
Complete：By fresh Ampelopsis grossedentata stem and leaf after spreading for cooling, completed using enzyme deactivating and strip sorting machine, fixing temperature is 220 DEG C, kills
The blue or green time is 80s, and when bud-leaf becomes bar substantially, water content is down to≤50% water-removing leaves takes the dish out of the pot, and airing gets damp again 60min；
Knead：Water-removing leaves is kneaded in kneading machine, and the time of kneading is 60min, gently to rub based on pressure, blade rolled twig rate
More than 80%；
Fried dry：Form fried dry with roasting machine, fried dry temperature is 170 DEG C, the fried dry time is 5h, be in ball to profile
Shape, handss gently pinch powdered, water content of tea≤18%, obtain final product into tea, sealing pack；
2) mangosteen powder processing
Fructus Momordicae dry fruit from nature yellow maturity is raw material, is pulverized and sieved, and mesh number requires 120 mesh, stand-by；
3) preparation of Fructus Momordicae Ampelopsis grossedentata
By mangosteen powder and Ampelopsis grossedentata finished product according to weight than for 1:20 uniformly mix, sealing pack.
Embodiment 3
1) preparation of Ampelopsis grossedentata finished product
Complete：By fresh Ampelopsis grossedentata stem and leaf after spreading for cooling, completed using enzyme deactivating and strip sorting machine, fixing temperature is 190 DEG C, kills
The blue or green time is 70s, and when bud-leaf becomes bar substantially, water content is down to≤45% water-removing leaves takes the dish out of the pot, and airing gets damp again 30min；
Knead：Water-removing leaves is kneaded in kneading machine, and the time of kneading is 40min, gently to rub based on pressure, blade rolled twig rate
More than 80%；
Fried dry：Form fried dry with roasting machine, fried dry temperature is 150 DEG C, the fried dry time is 3h, be in ball to profile
Shape, handss gently pinch powdered, water content of tea ＜ 15%, must become tea, sealing pack；
2) mangosteen powder processing
Fructus Momordicae dry fruit from nature yellow maturity is raw material, is pulverized and sieved, and mesh number requires 100 mesh, stand-by；
3) preparation of Fructus Momordicae Ampelopsis grossedentata
By mangosteen powder and Ampelopsis grossedentata finished product according to weight than for 1:15 uniformly mix, sealing pack.
Embodiment 4
1) preparation of Ampelopsis grossedentata finished product
Complete：By fresh Ampelopsis grossedentata stem and leaf after spreading for cooling, completed using enzyme deactivating and strip sorting machine, fixing temperature is 210 DEG C, kills
The blue or green time is 75s, and when bud-leaf becomes bar substantially, water content is down to≤50% water-removing leaves takes the dish out of the pot, and airing gets damp again 50min；
Knead：Water-removing leaves is kneaded in kneading machine, and the time of kneading is 40min, gently to rub based on pressure, blade rolled twig rate
More than 80%；
Fried dry：Form fried dry with roasting machine, fried dry temperature is 160 DEG C, the fried dry time is 4h, be in ball to profile
Shape, handss gently pinch powdered, water content of tea ＜ 15%, obtain final product into tea, sealing pack；
2) mangosteen powder processing
Fructus Momordicae dry fruit from nature yellow maturity is raw material, is pulverized and sieved, and mesh number requires 100 mesh, stand-by；
3) preparation of Fructus Momordicae Ampelopsis grossedentata
By mangosteen powder and Ampelopsis grossedentata finished product according to weight than for 1:14 uniformly mix, sealing pack.
Embodiment 5
1) preparation of Ampelopsis grossedentata finished product
Complete：By fresh Ampelopsis grossedentata stem and leaf after spreading for cooling, completed using enzyme deactivating and strip sorting machine, fixing temperature is 200 DEG C, kills
The blue or green time is 60s, and when bud-leaf becomes bar substantially, water content is down to≤45% water-removing leaves takes the dish out of the pot, and airing gets damp again 40min；
Knead：Water-removing leaves is kneaded in kneading machine, and the time of kneading is 25min, gently to rub based on pressure, blade rolled twig rate
More than 80%；
Fried dry：Form fried dry with roasting machine, fried dry temperature is 170 DEG C, the fried dry time is 4.5h, be in ball to profile
Shape, handss gently pinch powdered, water content of tea≤18%, obtain final product into tea, sealing pack；
2) mangosteen powder processing
Fructus Momordicae dry fruit from nature yellow maturity is raw material, is pulverized and sieved, and mesh number requires 120 mesh, stand-by；
3) preparation of Fructus Momordicae Ampelopsis grossedentata
By mangosteen powder and Ampelopsis grossedentata finished product according to weight than for 1:17 uniformly mix, sealing pack.
To the Ampelopsis grossedentata obtained by embodiment 1- embodiment 5, traditional Ampelopsis grossedentata preparation technology, under equal conditions carry out mouthfeel inspection
Survey, result is as shown in the table：
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Traditional handicraft |
| Mouthfeel | Sweet tasty and refreshing | Sweet tasty and refreshing | Sweet tasty and refreshing | Sweet tasty and refreshing | Sweet tasty and refreshing | Pained |
Knowable to testing result, Fructus Momordicae Ampelopsis grossedentata prepared by the embodiment of the present invention, organically combine in Fructus Momordicae
The sweet taste of mogroside, taste and sweet mouthfeel is tasty and refreshing, good taste, is especially suitable for drinking.
Claims (7)
1. a kind of manufacture method of Fructus Momordicae Ampelopsis grossedentata it is characterised in that：Comprise the following steps：
1) preparation of Ampelopsis grossedentata finished product
Complete：By fresh Ampelopsis grossedentata stem and leaf after spreading for cooling, completed using enzyme deactivating and strip sorting machine, fixing temperature is 180-220 DEG C, kills
The blue or green time is 60-80s, and when bud-leaf becomes bar substantially, water content is down to≤50% water-removing leaves takes the dish out of the pot, and airing gets damp again 40-60min；
Knead：Water-removing leaves is kneaded in kneading machine, and the time of kneading is 20-60min, gently to rub based on pressure, blade rolled twig rate
More than 80%；
Fried dry：Form fried dry with roasting machine, fried dry temperature is 130-170 DEG C, the fried dry time is 2-5h, be in ball to profile
Shape, handss gently pinch powdered, water content of tea≤18%, obtain final product into tea, sealing pack；
2) mangosteen powder processing
Fructus Momordicae dry fruit from nature yellow maturity is raw material, is pulverized and sieved, stand-by；
3) preparation of Fructus Momordicae Ampelopsis grossedentata
By mangosteen powder and Ampelopsis grossedentata finished product according to weight than for 1:The ratio uniform mixing of 10-20, sealing pack.
2. according to claim 1 a kind of manufacture method of Fructus Momordicae Ampelopsis grossedentata it is characterised in that：Described step 1) in complete
Temperature is 200 DEG C.
3. according to claim 1 a kind of manufacture method of Fructus Momordicae Ampelopsis grossedentata it is characterised in that：Described step 1) described in kill
During green grass or young crops content be down to≤45% water-removing leaves takes the dish out of the pot.
4. according to claim 1 a kind of manufacture method of Fructus Momordicae Ampelopsis grossedentata it is characterised in that：Described step 1) described in rub
The sth. made by twisting time is 30-40min.
5. according to claim 1 a kind of manufacture method of Fructus Momordicae Ampelopsis grossedentata it is characterised in that：Described step 1) described in
During fried dry, fried dry temperature is 140-160 DEG C, and the fried dry time is 3-4h.
6. according to claim 1 a kind of manufacture method of Fructus Momordicae Ampelopsis grossedentata it is characterised in that：Described step 1) described in
It is ＜ 15% that fried dry process terminates water content in rear Folium Camelliae sinensis.
7. according to claim 1 a kind of manufacture method of Fructus Momordicae Ampelopsis grossedentata it is characterised in that：Described step 2) described in
Pulverize and sieve, mesh number requires as 80-120 mesh.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927263A (en) * | 2017-12-07 | 2018-04-20 | 福建省医学科学研究院 | A kind of preparation method of radix tetrastigme " Luohan " fruit tea |
| CN109362928A (en) * | 2018-12-24 | 2019-02-22 | 广东冠龙生物科技有限公司 | A kind of vine tea preparation method containing steviol glycoside |
| CN109744351A (en) * | 2019-01-16 | 2019-05-14 | 茶陵县润兴和生态茶业有限公司 | A kind of novel vine tea product and its preparation process |
| CN113367215A (en) * | 2021-06-08 | 2021-09-10 | 江口县铜江生物科技有限公司 | Wild vine tea making method |
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| CN105580939A (en) * | 2014-11-18 | 2016-05-18 | 黄海东 | Pomegranate leaf tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927263A (en) * | 2017-12-07 | 2018-04-20 | 福建省医学科学研究院 | A kind of preparation method of radix tetrastigme " Luohan " fruit tea |
| CN109362928A (en) * | 2018-12-24 | 2019-02-22 | 广东冠龙生物科技有限公司 | A kind of vine tea preparation method containing steviol glycoside |
| CN109744351A (en) * | 2019-01-16 | 2019-05-14 | 茶陵县润兴和生态茶业有限公司 | A kind of novel vine tea product and its preparation process |
| CN113367215A (en) * | 2021-06-08 | 2021-09-10 | 江口县铜江生物科技有限公司 | Wild vine tea making method |
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