CN107969523A - A kind of preparation method of egg fruit tea - Google Patents
A kind of preparation method of egg fruit tea Download PDFInfo
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- CN107969523A CN107969523A CN201711245032.8A CN201711245032A CN107969523A CN 107969523 A CN107969523 A CN 107969523A CN 201711245032 A CN201711245032 A CN 201711245032A CN 107969523 A CN107969523 A CN 107969523A
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- tea
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to teas product technique field, especially a kind of preparation method of egg fruit tea, by passion fruit it is crosscutting after, pulp and fruit juice are taken out, and is uniformly mixed with dry tea, is refilled in egg shell, enfleuraged, dried after suture, packing processes are prepared into egg fruit tea, the present invention organically combines tea with passion fruit so that the nutriment of passion fruit is effectively penetrated into tealeaves, improves the nutrient content of sample tea；Especially by by dry tea and pulp according to (1~5)：1 proportioning mix after, refill and processing of enfleuraging carried out in passion fruit so that tealeaves from the inside to the outside fully absorb fragrance so that the millet paste of sample tea gives off a strong fragrance, distinct characteristics.
Description
Technical field
The invention belongs to teas product technique field, especially a kind of preparation method of egg fruit tea.
Background technology
Passion fruit, also known as passionflower, passion fruit also known as passionflower, passion fruit, enthusiasm fruit, are that a kind of tropical liana seeks connections with fruit
Tree；Taste of fruit is strong, is one of known most fragrant fruit in the world, is described as both at home and abroad " king of fruit juice "；China mainly divides
Cloth is in provinces and regions such as Taiwan, Guangxi, Guangdong, Yunnan, Fujian；Its fruit contains a kind peach, pomegranate, pineapple, mango, banana etc. more than 100
The fragrance of kind fruit, and it is rich in amino acid, vitamin A, B1、B 2, C, phosphorus, iron, calcium, the beneficiating ingredient such as SOD and dietary fiber.
At present, as the raising of people's standard of living, traditional black tea, black tea and white tea cannot meet the need of people
Ask, then, the mouthfeel for by fruit or melon and fruit and the drink that tea is that raw material is prepared into, improving tea occur, enrich the species of tea,
The nutritive value of tea is improved, promotes the development of Tea Industry；And also have the patent that passion fruit is used for tea making, such as the patent No.
A kind of making of passion fruit tea bag disclosed in CN201611107615.X, by the way that passion fruit leaf and finished tea are put into opening
In passion fruit, and add using agar powder and amylopectase, be prepared by the way of baking；50 are first used in the program
Low temperature within DEG C carry out baking 36 it is small when, then using 70-75 DEG C temperature baking 1 it is small when, be easy to cause dehydration inequality, damage
The quality of tealeaves, causes the fragrance of passion fruit to be lost in or spoiled, and then the characteristics of causing sample tea is not distinct, under quality and mouthfeel
Drop, in addition, first being handled in the prior art using decatize passion fruit, then tealeaves is filled, and then shell is because of dehydration
Volume-diminished causes tealeaves loading small, and it is broken dry tea easily occur during filling.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of preparation method of egg fruit tea.
It is achieved particular by following technical scheme：
A kind of preparation method of egg fruit tea, comprises the following steps：
(1) fruit is selected：Selection maturity is good, color and luster is normal, the passion fruit of no disease and pests harm, washes the impurity on surface off with clear water；
(2) it is crosscutting：Crosscutting processing is carried out on the top of passion fruit or lower part, arteriotomy diameter is 1.5~2.5cm, gone up,
Lower shell；
(3) pulp is taken：Pulp in the upper and lower shell of passion fruit and fruit juice are taken out, are uniformly mixed to obtain pulp, it is spare；
(4) tea is steamed：By dry tea 5~10min of decatize, vapor (steam) temperature control is 90~110 DEG C；
(5) mix：By the dry tea after decatize and pulp according to (1~5)：1 weight proportion mixes：
(6) filler：The mixture that step (5) obtains is inserted in the upper and lower shell of step (2), by the surrounding pressure of housing
It is tight compact；
(7) suture：The upper and lower shell after filler is sutured with line, interface is stitched into consolidation, obtains semi-finished product；
(8) enfleurage：Semi-finished product are placed in baking oven, 24~36h is toasted at 38~50 DEG C；
(9) it is dry：Semi-finished product after enfleuraging are placed at 90~100 DEG C dry 3~7h, places at 60~70 DEG C and is dried to
Foot is dry, then takes out spreading for cooling, obtains egg fruit tea；
(10) pack：Egg fruit tea is vacuum-packed.
The dry tea is at least one of black tea, black tea and white tea.
Step (9) semi-finished product stand 1~2h after dry 3~7h, after taking-up at 90~100 DEG C and get damp again,
It is put at 60~70 DEG C and is dried to sufficient do.
Step (3) pulp carries out pulverization process using juice extractor.
The pulverization process time is 5~10min.
The enzyme agent of its weight 0.05~0.1% is added in the pulp.
The enzyme agent is according to 1 by papain and subtilopeptidase A：3 weight proportion is prepared.
Beneficial effect
The present invention uses decatize dry tea so that dry tea obtains sofening treatment, and the modeling ability of dry tea is strengthened, Jin Erli
In the progress of filling process, loading is improved, and dry tea is also not easy to be broken during filling；And by the processing of decatize,
And then it is beneficial to the absorption of fragrance and nutriment, improve nutrition and the quality of sample tea.
The present invention in pulp by adding suitable papain and subtilopeptidase A, so that in pulp
Active principle material beneficial to absorption of human body is resolved under the action of enzyme, while turning for fruity material can also be promoted
Change so that the smell of fruits is very sweet for sample tea.
The present invention by select fruit, it is crosscutting, take pulp, steam tea, mixing, filler, suture, enfleurage, dry and packaging process,
By passion fruit it is crosscutting after, take out pulp and fruit juice, and be uniformly mixed with dry tea, refill in egg shell, carried out after suture
Enfleurage, dry, packing processes are prepared into egg fruit tea, the present invention tea is organically combined with passion fruit so that passion fruit
Nutriment effectively penetrate into tealeaves, improve the nutrient content of sample tea；Pressed especially by by dry tea and pulp
According to (1~5)：After 1 proportioning mixes, refill and processing of enfleuraging is carried out in passion fruit, so that tealeaves from the inside to the outside abundant
Fragrance is absorbed, so that the millet paste of sample tea gives off a strong fragrance, distinct characteristics.
The compliance test result of sample tea：
Test group uses egg fruit tea prepared by the present invention program, and control group is prepared using patent CN201611107615.X
Passion fruit tea bag, the tealeaves of two groups of uses is that plum accounts for black tea, carries out biochemical composition point to the sample tea of two groups of preparations respectively
Analysis, data result such as table 1 below：
Table 1
As seen from the experiment, the content of test group sample tea water extraction is higher by control group 4.13%, and test group is solvable
Property solid content is higher by control group 2.94%, and the content of test group free amino acid is higher by control group 2.47%, test group caffeine
It is low go out control group 0.07%, test group flavone compound is higher by control group 5.71%；Therefore, can be bright using the present invention program
The aobvious content for improving water extraction, soluble solid, amino acid and flavone compound.
20 composition of personnel appraise groups for having sense organ appraise experience are selected respectively, respectively to the finished product of above-mentioned two groups of preparations
Tea carries out color and luster, fragrance, flavour and tissue morphology and scores, and amounts to 100 points, is averaged as final result, two set products
Appraisal result such as table 3 below：
Sensory evaluation scores standard such as table 2：
2 sensory evaluation scores standard of table
3 sensory evaluation scores result of table
| Group | Color and luster (20) | Fragrance (20) | Tissue morphology (30) | Flavour (30) | Total score |
| Test group | 19 | 20 | 28 | 28 | 95 |
| Control group | 18 | 15 | 24 | 23 | 80 |
From sensory evaluation scores result, the quality of test group sample tea is substantially better than control group.
Embodiment
Tuberculosis specific embodiment is limited technical scheme is further below, but claimed
Scope is not only limited to made description.
Embodiment 1
A kind of preparation method of egg fruit tea, comprises the following steps：
(1) fruit is selected：Selection maturity is good, color and luster is normal, the passion fruit of no disease and pests harm, washes the impurity on surface off with clear water；
(2) it is crosscutting：Crosscutting processing is carried out on the top of passion fruit or lower part, arteriotomy diameter 1.5cm, obtains upper and lower fruit
Shell；
(3) pulp is taken：Pulp in the upper and lower shell of passion fruit and fruit juice are taken out, are uniformly mixed to obtain pulp, it is spare；
(4) tea is steamed：By dry tea decatize 5min, vapor (steam) temperature control is 90 DEG C；
(5) mix：By the dry tea after decatize and pulp according to 1：1 weight proportion mixes：
(6) filler：The mixture that step (5) obtains is inserted in the upper and lower shell of step (2), by the surrounding pressure of housing
It is tight compact；
(7) suture：The upper and lower shell after filler is sutured with line, interface is stitched into consolidation, obtains semi-finished product；
(8) enfleurage：Semi-finished product are placed in baking oven, 24h is toasted at 38 DEG C；
(9) it is dry：Semi-finished product after enfleuraging are placed at 90 DEG C dry 3h, places at 60 DEG C and is dried to sufficient dry, Ran Houqu
Go out spreading for cooling, obtain egg fruit tea；
(10) pack：Egg fruit tea is vacuum-packed.
The dry tea is at least one of black tea, black tea and white tea.
Step (9) semi-finished product stand 1h after dry 3h, after taking-up at 90 DEG C and get damp again, and are dried in the case where being put into 60 DEG C
It is dry to foot.
Step (3) pulp carries out pulverization process using juice extractor.
The pulverization process time is 5min.
Embodiment 2 uses the technical solution identical with embodiment 1, and difference lies in add 0.05 in embodiment scheme pulp
~0.1 enzyme agent；The enzyme agent is according to 1 by papain and subtilopeptidase A：3 weight proportion is prepared.
Analysis of biochemical, wherein 1 finished product of embodiment are carried out to sample tea prepared by 1 embodiment of embodiment, 2 scheme respectively
Water extraction content is 57.84% in tea, soluble solid content 47.83%, free aminoacid content 7.86%, coffee
Coffee alkali content is 3.22%, flavonoid content 19.68%；Water extraction content is in 2 sample tea of embodiment
62.34%, soluble solid content 48.23%, free aminoacid content 9.87%, caffeine content 3.31%,
Flavonoid content is 22.17%；Therefore, by adding enzyme agent in pulp, so as to promote the active principle in pulp
It is fully dissolved out, and then improves the nutrition content of sample tea.
Embodiment 3
A kind of preparation method of egg fruit tea, comprises the following steps：
(1) fruit is selected：Selection maturity is good, color and luster is normal, the passion fruit of no disease and pests harm, washes the impurity on surface off with clear water；
(2) it is crosscutting：Crosscutting processing is carried out on the top of passion fruit or lower part, arteriotomy diameter 2.5cm, obtains upper and lower fruit
Shell；
(3) pulp is taken：Pulp in the upper and lower shell of passion fruit and fruit juice are taken out, are uniformly mixed to obtain pulp, it is spare；
(4) tea is steamed：By dry tea decatize 10min, vapor (steam) temperature control is 110 DEG C；
(5) mix：By the dry tea after decatize and pulp according to 5：1 weight proportion mixes：
(6) filler：The mixture that step (5) obtains is inserted in the upper and lower shell of step (2), by the surrounding pressure of housing
It is tight compact；
(7) suture：The upper and lower shell after filler is sutured with line, interface is stitched into consolidation, obtains semi-finished product；
(8) enfleurage：Semi-finished product are placed in baking oven, 36h is toasted at 50 DEG C；
(9) it is dry：Semi-finished product after enfleuraging are placed at 100 DEG C dry 7h, places at 70 DEG C and is dried to sufficient dry, Ran Houqu
Go out spreading for cooling, obtain egg fruit tea；
(10) pack：Egg fruit tea is vacuum-packed.
The dry tea is at least one of black tea, black tea and white tea.
Step (9) semi-finished product stand 2h after dry 7h, after taking-up at 100 DEG C and get damp again, in the case where being put into 70 DEG C
It is dry to be dried to foot.
Step (3) pulp carries out pulverization process using juice extractor.
The pulverization process time is 10min.
0.1 enzyme agent is added in the pulp.
The enzyme agent is according to 1 by papain and subtilopeptidase A：3 weight proportion is prepared.
Analysis of biochemical is carried out to sample tea prepared by 3 scheme of embodiment, water extraction content is in its sample tea
59.47%, soluble solid content 48.26%, free aminoacid content 8.68%, caffeine content 3.26%,
Flavonoid content is 21.56%.
It is important to point out that, above example and test example are only limitted to do further technical scheme herein
Elaboration and understanding, it is impossible to be interpreted as further to technical scheme and limited, what those skilled in the art made
Non-protruding essential characteristics and the innovation and creation of marked improvement, still fall within the protection category of the present invention.
Claims (7)
1. a kind of preparation method of egg fruit tea, it is characterised in that comprise the following steps：
(1) fruit is selected：Selection maturity is good, color and luster is normal, the passion fruit of no disease and pests harm, washes the impurity on surface off with clear water；
(2) it is crosscutting：Crosscutting processing is carried out on the top of passion fruit or lower part, arteriotomy diameter is 1.5~2.5cm, obtains upper and lower fruit
Shell；
(3) pulp is taken：Pulp in the upper and lower shell of passion fruit and fruit juice are taken out, are uniformly mixed to obtain pulp, it is spare；
(4) tea is steamed：By dry tea 5~10min of decatize, vapor (steam) temperature control is 90~110 DEG C；
(5) mix：By the dry tea after decatize and pulp according to (1~5)：1 weight proportion mixes：
(6) filler：The mixture that step (5) obtains is inserted in the upper and lower shell of step (2), the surrounding of housing is compressed into pressure
It is real；
(7) suture：The upper and lower shell after filler is sutured with line, interface is stitched into consolidation, obtains semi-finished product；
(8) enfleurage：Semi-finished product are placed in baking oven, 24~36h is toasted at 38~50 DEG C；
(9) it is dry：Semi-finished product after enfleuraging are placed at 90~100 DEG C dry 3~7h, places at 60~70 DEG C and is dried to foot
It is dry, spreading for cooling is then taken out, obtains egg fruit tea；
(10) pack：Egg fruit tea is vacuum-packed.
2. the preparation method of egg fruit tea as claimed in claim 1, it is characterised in that the dry tea is black tea, black tea and white tea
At least one of.
3. the preparation method of egg fruit tea as claimed in claim 1, it is characterised in that step (9) semi-finished product are 90~100
1~2h is stood at DEG C after dry 3~7h, after taking-up to get damp again, and is placed at 60~70 DEG C and is dried to sufficient do.
4. the preparation method of egg fruit tea as claimed in claim 1, it is characterised in that step (3) pulp uses juice extractor
Carry out pulverization process.
5. the preparation method of egg fruit tea as claimed in claim 4, it is characterised in that the pulverization process time for 5~
10min。
6. the preparation method of egg fruit tea as claimed in claim 1, it is characterised in that added in the pulp its weight 0.05~
0.1% enzyme agent.
7. the preparation method of egg fruit tea as claimed in claim 6, it is characterised in that the enzyme agent is by papain and withered
Straw mycoproteinase is according to 1：3 weight proportion is prepared.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711245032.8A CN107969523A (en) | 2017-11-30 | 2017-11-30 | A kind of preparation method of egg fruit tea |
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| CN201711245032.8A CN107969523A (en) | 2017-11-30 | 2017-11-30 | A kind of preparation method of egg fruit tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892685A (en) * | 2019-03-20 | 2019-06-18 | 福建绿色黄金生物科技有限公司 | One grows tea and green bur leaf composition, preparation method and applications |
| CN110800834A (en) * | 2019-11-19 | 2020-02-18 | 广州赛豆隆生化科技有限公司 | Passion fruit tea and preparation method thereof |
| CN114009541A (en) * | 2021-11-03 | 2022-02-08 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Passion fruit tea and processing method thereof |
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| CN105901196A (en) * | 2016-04-21 | 2016-08-31 | 华南农业大学 | Citrus Pu'er tea and preparation method thereof |
| CN106720624A (en) * | 2016-12-06 | 2017-05-31 | 福建省尤溪县吉昌茶业有限公司 | A kind of manufacture craft of passion fruit tea bag |
| CN106879773A (en) * | 2017-03-17 | 2017-06-23 | 福建省农业科学院茶叶研究所 | A kind of preparation method of passion fruit pericarp tea |
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2017
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| CN105901196A (en) * | 2016-04-21 | 2016-08-31 | 华南农业大学 | Citrus Pu'er tea and preparation method thereof |
| CN106720624A (en) * | 2016-12-06 | 2017-05-31 | 福建省尤溪县吉昌茶业有限公司 | A kind of manufacture craft of passion fruit tea bag |
| CN106879773A (en) * | 2017-03-17 | 2017-06-23 | 福建省农业科学院茶叶研究所 | A kind of preparation method of passion fruit pericarp tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892685A (en) * | 2019-03-20 | 2019-06-18 | 福建绿色黄金生物科技有限公司 | One grows tea and green bur leaf composition, preparation method and applications |
| CN110800834A (en) * | 2019-11-19 | 2020-02-18 | 广州赛豆隆生化科技有限公司 | Passion fruit tea and preparation method thereof |
| CN114009541A (en) * | 2021-11-03 | 2022-02-08 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Passion fruit tea and processing method thereof |
| CN114009541B (en) * | 2021-11-03 | 2024-02-13 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Passion fruit tea and processing method thereof |
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Address after: Xingning Yong Wu 530002 Nanning Road, the Guangxi Zhuang Autonomous Region No. 22 Applicant after: GUANGXI SUBTROPICAL CROPS Research Institute (GUANGXI SUBTROPICAL AGRICULTURAL PRODUCTS PROCESSING Research Institute) Address before: No. 22 Yongning Road, Nanning, the Guangxi Zhuang Autonomous Region Applicant before: GUANGXI SUBTROPICAL CROPS Research Institute (GUANGXI SUBTROPICAL AGRICULTURAL PRODUCTS PROCESSING Research Institute) |
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Application publication date: 20180501 |