CN107455539A - A kind of honey green tea taste raisins processing method - Google Patents
A kind of honey green tea taste raisins processing method Download PDFInfo
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- CN107455539A CN107455539A CN201710437974.XA CN201710437974A CN107455539A CN 107455539 A CN107455539 A CN 107455539A CN 201710437974 A CN201710437974 A CN 201710437974A CN 107455539 A CN107455539 A CN 107455539A
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- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 76
- 235000012907 honey Nutrition 0.000 title claims abstract description 42
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 39
- 235000009569 green tea Nutrition 0.000 title claims abstract description 34
- 240000006365 Vitis vinifera Species 0.000 title claims abstract description 31
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 241000219095 Vitis Species 0.000 claims abstract description 46
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 45
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 45
- 238000012545 processing Methods 0.000 claims abstract description 9
- 239000003518 caustics Substances 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000012432 intermediate storage Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
- 235000021433 fructose syrup Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 235000019154 vitamin C Nutrition 0.000 claims description 9
- 239000011718 vitamin C Substances 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 235000013616 tea Nutrition 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 3
- 241000219094 Vitaceae Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000021021 grapes Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 230000001771 impaired effect Effects 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 235000011869 dried fruits Nutrition 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 238000001914 filtration Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- GGVZJDBDOZDSMR-UHFFFAOYSA-N africanone Natural products CC1CCC2=C(C1=O)C(C)(C)CC3CC23C GGVZJDBDOZDSMR-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to dried fruit based food field, specifically discloses a kind of honey green tea taste raisins processing method, comprises the following steps：Fresh grape processing, caustic dip processing, remove seed, preliminarily dried, head product washing de-taste, intermediate storage is tasty, redrying, baking dry, ease back.Instant invention overcomes the deficiencies in the prior art, the grape wine containing 5~10% alcohol is used to be soaked after grape preliminarily dried, sugar in grape is suctioned out, then soaked at tasty dose using honey green tea taste, improve the taste of raisins with the green tea in tasty dose and honey, honey provides the sugariness of raisins by the sugar in grape is substituted simultaneously, honey contains abundant enzyme, vitamin and mineral, greatly improve the nutritive value of raisins, improve the problem of existing raisins mouthfeel is single simultaneously, meet the demand of existing market, the scope of application is wide.
Description
Technical field
The present invention relates to dried fruit based food technical field, particularly belongs to a kind of honey green tea taste raisins processing method.
Background technology
The fruit of Vitis vitaceae grape, it is defoliation liana, is one of most ancient plant in the world.Grape
Originate in Europe, West Asia and the band of north African one.
Raisins be grape by with sunshine irradiation or Heat artificially fruit natural-dehydration and the food that is formed.Grape are dry not
Only contained heat energy is high（Containing sugar about 60%~70%）, heat energy 13.8J/g）, nutritive value it is perfect, and rich in mineral matter, vitamin
A, B1 and B2, there is the characteristics of resistance to long-term storage.
But with the raising of life water, the nutrition of people's intake and the source of sugar are more and more, cause body nutrition
It is superfluous（It is fat）, therefore, for raisins as high sugar food and sweet food, the people eaten is fewer and fewer；Therefore it is a kind of new to be badly in need of research and development
Glucose do processing technology, produce a kind of new mouthfeel raisins to meet the market demand.
The content of the invention
It is an object of the invention to provide a kind of honey green tea taste raisins processing method, prior art is overcome not
Foot, solve the problems, such as that existing raisins sugar is too high and mouthfeel is single.
To solve the above problems, the technical solution used in the present invention is as follows：
A kind of honey green tea taste raisins processing method, it is characterised in that：Comprise the following steps：
Step 1, fresh grape processing：After grape is cleaned up, the too small and impaired fruit of particle is cut off, then by fruit string
Be cut to several small strings, on sun-drying tray uniformly lay one layer；
Step 2, caustic dip processing：Handled using caustic dip, remove the wax coat on grape top layer；
Step 3, remove seed：Raw material is cut in half with pocket knife, remove seed, is uniformly layered on sun-drying tray；
Step 4, preliminarily dried：By all remove seed grapes for being uniformly layered on and shining on disk, the room that dries in the air is put into order, is dried 3~4 days, is protected
Room ventilation of drying in the air is held, dries and cleans；The Fang Sibi that dries in the air is intended to leave enough passages；
Step 5, head product washing de-taste：The grape of preliminarily dried is cleaned, grape is added to containing 5~10% after cleaning
Soaked in the grape wine of alcohol, soak time 2~3 hours, grape is taken out and drained；
Step 6, intermediate storage are tasty：Grape after draining is mounted in same containers store, while addition honey is green into container
Tasty dose of tea flavour is soaked, and soak time is 4~6 hours；
Step 7, redrying：Grape after immersion is re-injected into and shone on disk, is placed again into the room that dries in the air, is dried 3~4 days,
Holding dry in the air room ventilation, dry and cleaning；The Fang Sibi that dries in the air is intended to leave enough passages；
Step 8, toast drying：Solarization disk is put into 50 DEG C or so of baking oven and dried, treats that grape hand twists with the fingers fruit without grape
When juice oozes out, you can pack up raisins；
Step 9, ease back：The raisins of drying are stacked 15~20 days, are allowed to uniform drying, while remove the poor system of color and luster
Product, as finished product；
Tasty dose described of honey green tea taste is made from the following raw materials in parts by weight：10~20 parts of green tea, vitamin C 0.6~1
Part, 10~20 parts of honey, 20~30 parts of fructose syrup, 0.5~1 part of natural essence, 600~700 parts of water.
Further, dried in the air in described step four and step 6 about 27 DEG C of room mean temperature, the medial humidity moon 35%, average wind
Fast 1.5~2.6 meter per seconds.
Further, the oven for drying time is 4~5 hours in the step 8.
Further, tasty dose of described honey green tea taste is made from the following raw materials in parts by weight：15 parts of green tea, vitamin C
0.8 part, 17 parts of honey, 25 parts of fructose syrup, 0.6 part of natural essence, 650 parts of water.
Further, tasty dose of preparation method of described honey green tea taste is：It is heated to boiling after first mixing green tea and water
Rise, after boiling 4~5min, filtering, cooling, by vitamin C, honey, fructose syrup, natural perfume finishing when temperature is cooled to 50 DEG C
Enter into, stir.
Compared with prior art, implementation result of the invention is as follows by the present invention：
A kind of honey green tea taste raisins processing method of the present invention, used after grape preliminarily dried containing 5~10% alcohol
Grape wine is soaked, and the sugar in grape is suctioned out, then soaked at tasty dose using honey green tea taste, with tasty dose
In green tea and honey improve the taste of raisins, while honey provides the sweet tea of raisins by the sugar in grape is substituted
Degree, honey contain abundant enzyme, vitamin and mineral, greatly improve the nutritive value of raisins, while improve existing
There is the problem of raisins mouthfeel is single, meet the demand of existing market, the scope of application is wide.
Embodiment
With reference to embodiment, the invention will be further described, but the present invention is not limited only to these examples, to be de-
On the premise of from present inventive concept, carried out by it is any improvement be within the scope of the present invention.
A kind of honey green tea taste raisins processing method of the present invention, it is characterised in that：Comprise the following steps：
Step 1, fresh grape processing：After grape is cleaned up, the too small and impaired fruit of particle is cut off, then by fruit string
Be cut to several small strings, on sun-drying tray uniformly lay one layer；
Step 2, caustic dip processing：Handled using caustic dip, remove the wax coat on grape top layer；
Step 3, remove seed：Raw material is cut in half with pocket knife, remove seed, is uniformly layered on sun-drying tray；
Step 4, preliminarily dried：By all remove seed grapes for being uniformly layered on and shining on disk, the room that dries in the air is put into order, is dried 3~4 days, is protected
Room ventilation of drying in the air is held, dries and cleans；The Fang Sibi that dries in the air is intended to leave enough passages；
Step 5, head product washing de-taste：The grape of preliminarily dried is cleaned, grape is added to containing 5~10% after cleaning
Soaked in the grape wine of alcohol, soak time 2~3 hours, grape is taken out and drained；
Step 6, intermediate storage are tasty：Grape after draining is mounted in same containers store, while addition honey is green into container
Tasty dose of tea flavour is soaked, and soak time is 4~6 hours；
Step 7, redrying：Grape after immersion is re-injected into and shone on disk, is placed again into the room that dries in the air, is dried 3~4 days,
Holding dry in the air room ventilation, dry and cleaning；The Fang Sibi that dries in the air is intended to leave enough passages；
Step 8, toast drying：Solarization disk is put into 50 DEG C or so of baking oven and dried, treats that grape hand twists with the fingers fruit without grape
When juice oozes out, you can pack up raisins；
Step 9, ease back：The raisins of drying are stacked 15~20 days, are allowed to uniform drying, while remove the poor system of color and luster
Product, as finished product；
Tasty dose described of honey green tea taste is made from the following raw materials in parts by weight：10~20 parts of green tea, vitamin C 0.6~1
Part, 10~20 parts of honey, 20~30 parts of fructose syrup, 0.5~1 part of natural essence, 600~700 parts of water.
Further, dried in the air in described step four and step 6 about 27 DEG C of room mean temperature, the medial humidity moon 35%, average wind
Fast 1.5~2.6 meter per seconds.
Further, the oven for drying time is 4~5 hours in the step 8.
Further, tasty dose of described honey green tea taste is made from the following raw materials in parts by weight：15 parts of green tea, vitamin C
0.8 part, 17 parts of honey, 25 parts of fructose syrup, 0.6 part of natural essence, 650 parts of water.
Further, tasty dose of preparation method of described honey green tea taste is：It is heated to boiling after first mixing green tea and water
Rise, after boiling 4~5min, filtering, cooling, by vitamin C, honey, fructose syrup, natural perfume finishing when temperature is cooled to 50 DEG C
Enter into, stir.
Above content is only to present inventive concept example and explanation, affiliated those skilled in the art couple
Described specific embodiment is made various modifications or supplement or substituted using similar mode, without departing from invention
Conceive or surmount scope defined in the claims, protection scope of the present invention all should be belonged to.
Claims (5)
- A kind of 1. honey green tea taste raisins processing method, it is characterised in that：Comprise the following steps：Step 1, fresh grape processing：After grape is cleaned up, the too small and impaired fruit of particle is cut off, then by fruit string Be cut to several small strings, on sun-drying tray uniformly lay one layer；Step 2, caustic dip processing：Handled using caustic dip, remove the wax coat on grape top layer；Step 3, remove seed：Raw material is cut in half with pocket knife, remove seed, is uniformly layered on sun-drying tray；Step 4, preliminarily dried：By all remove seed grapes for being uniformly layered on and shining on disk, the room that dries in the air is put into order, is dried 3~4 days, is protected Room ventilation of drying in the air is held, dries and cleans；The Fang Sibi that dries in the air is intended to leave enough passages；Step 5, head product washing de-taste：The grape of preliminarily dried is cleaned, grape is added to containing 5~10% after cleaning Soaked in the grape wine of alcohol, soak time 2~3 hours, grape is taken out and drained；Step 6, intermediate storage are tasty：Grape after draining is mounted in same containers store, while addition honey is green into container Tasty dose of tea flavour is soaked, and soak time is 4~6 hours；Step 7, redrying：Grape after immersion is re-injected into and shone on disk, is placed again into the room that dries in the air, is dried 3~4 days, Holding dry in the air room ventilation, dry and cleaning；The Fang Sibi that dries in the air is intended to leave enough passages；Step 8, toast drying：Solarization disk is put into 50 DEG C or so of baking oven and dried, treats that grape hand twists with the fingers fruit without grape When juice oozes out, you can pack up raisins；Step 9, ease back：The raisins of drying are stacked 15~20 days, are allowed to uniform drying, while remove the poor system of color and luster Product, as finished product；Tasty dose described of honey green tea taste is made from the following raw materials in parts by weight：10~20 parts of green tea, vitamin C 0.6~1 Part, 10~20 parts of honey, 20~30 parts of fructose syrup, 0.5~1 part of natural essence, 600~700 parts of water.
- A kind of 2. honey green tea taste raisins processing method according to claim 1, it is characterised in that：Described step four With about 27 DEG C of room mean temperature of being dried in the air in step 6, the medial humidity moon 35%, the meter per second of mean wind speed 1.5~2.6.
- A kind of 3. honey green tea taste raisins processing method according to claim 1, it is characterised in that：In the step 8 The oven for drying time is 4~5 hours.
- A kind of 4. honey green tea taste raisins processing method according to claim 1, it is characterised in that：Described honey is green Tasty dose of tea flavour is made from the following raw materials in parts by weight：15 parts of green tea, 0.8 part of vitamin C, 17 parts of honey, fructose syrup 25 Part, 0.6 part of natural essence, 650 parts of water.
- A kind of 5. honey green tea taste raisins processing method according to any one of claim 1 or 4, it is characterised in that：Institute Tasty dose of preparation method of the honey green tea taste stated be：First will green tea and water mix after be heated to seething with excitement, after boiling 4~5min, mistake Filter, cooling, vitamin C, honey, fructose syrup, natural essence are joined, stir i.e. when temperature is cooled to 50 DEG C Can.
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| CN201710437974.XA CN107455539A (en) | 2017-06-12 | 2017-06-12 | A kind of honey green tea taste raisins processing method |
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| CN201710437974.XA CN107455539A (en) | 2017-06-12 | 2017-06-12 | A kind of honey green tea taste raisins processing method |
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| CN106578297A (en) * | 2016-11-29 | 2017-04-26 | 广西大学 | Health-care preserved chaenomeles sinensis fruits and preparation method thereof |
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- 2017-06-12 CN CN201710437974.XA patent/CN107455539A/en active Pending
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|---|---|---|---|---|
| CN102308989A (en) * | 2011-07-14 | 2012-01-11 | 刘兆君 | Health care composition of formica rufa, grape and propolis extracts |
| CN103251004A (en) * | 2013-06-08 | 2013-08-21 | 普宁市梅乡食品有限公司 | Prune preserved fruit and preparation method thereof |
| CN104542826A (en) * | 2013-10-22 | 2015-04-29 | 辛艳红 | Making method of sesame seed and raisin biscuits |
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| CN106578297A (en) * | 2016-11-29 | 2017-04-26 | 广西大学 | Health-care preserved chaenomeles sinensis fruits and preparation method thereof |
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Application publication date: 20171212 |