CN111802495A - Processing method of agar tea - Google Patents
Processing method of agar tea Download PDFInfo
- Publication number
- CN111802495A CN111802495A CN202010879200.4A CN202010879200A CN111802495A CN 111802495 A CN111802495 A CN 111802495A CN 202010879200 A CN202010879200 A CN 202010879200A CN 111802495 A CN111802495 A CN 111802495A
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- China
- Prior art keywords
- agar
- water
- tea
- ginger
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920001817 Agar Polymers 0.000 title claims abstract description 46
- 239000008272 agar Substances 0.000 title claims abstract description 46
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 241001122767 Theaceae Species 0.000 title description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 241000234314 Zingiber Species 0.000 claims abstract description 35
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 35
- 235000008397 ginger Nutrition 0.000 claims abstract description 35
- 239000000052 vinegar Substances 0.000 claims abstract description 21
- 235000021419 vinegar Nutrition 0.000 claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 238000005406 washing Methods 0.000 claims abstract description 15
- 239000011259 mixed solution Substances 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract 10
- 241000206671 Gelidium amansii Species 0.000 claims description 17
- 241001428166 Eucheuma Species 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract description 2
- 239000003292 glue Substances 0.000 description 6
- 238000007599 discharging Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 206010005913 Body tinea Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 206010037596 Pyelonephritis Diseases 0.000 description 1
- 201000010001 Silicosis Diseases 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 201000003872 goiter Diseases 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 201000003875 tinea corporis Diseases 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
- 235000020681 well water Nutrition 0.000 description 1
- 239000002349 well water Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Seaweed (AREA)
Abstract
The invention discloses a processing method of agar tea, which comprises the following steps: 1) washing agar with water, removing surface dirt, and taking out; 2) putting the cleaned ginger into water, heating to boil, then fishing out the ginger, cooling the ginger water to normal temperature, and standing for later use; 3) uniformly mixing ginger water and vinegar, wherein the ginger water and the vinegar are mixed according to a weight ratio of 2: 1, proportioning, soaking the agar in the mixed solution for 10-20min, taking out and draining; 4) spreading the drained agar in an oven, heating and baking at 100-150 deg.C for 30-40min, naturally cooling, grinding, and packaging. The method can solve the problems of sea fishy smell and gum yield of the agar under the condition that the agar is not subjected to deep processing and extraction, and the agar is more convenient to eat and can effectively exert the value of the agar; the variety of Chinese traditional tea products is enriched, the beverage is new and fashionable in the form of tea bags, and the drinking is more convenient.
Description
Technical Field
The invention relates to the technical field of processing of agar tea, in particular to a processing method of agar tea.
Background
Eucheuma Gelatinosum is sweet and salty in taste, cold and smooth in nature, has effects of clearing heat and detoxicating, and can be used for treating enteritis, perianal swelling and pain, pyelonephritis, etc. The folk uses the agar to treat silicosis, tinea corporis, thyromegaly and the like.
At present, the agar is collected from the reef at seaside, rubbed with well water or tap water, exposed to the sun, sprinkled with spot water while being sun-dried, then rubbed with water again, and repeatedly washed for seven to eight times to remove the epidermis of the agar. The processed agar needs to be boiled for a long time to produce glue, the warp cloth is filtered, then the filtered agar is placed in a container, white granulated sugar is added, the mixture is stirred, and the jelly-like edible agar is formed after cooling, and the edible agar is heavy in fishy smell and inconvenient in edible process.
Disclosure of Invention
The invention aims to provide a processing method of gelidium amansii tea, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a processing method of gelidium amansii tea comprises the following steps:
1) washing agar with water, removing surface dirt, and taking out;
2) putting the cleaned ginger into water, heating to boil, then fishing out the ginger, cooling the ginger water to normal temperature, and standing for later use;
3) mixing rhizoma Zingiberis recens water and edible vinegar uniformly, mixing rhizoma Zingiberis recens water and edible vinegar at a certain weight ratio, soaking Gelidium amansii in the mixed solution for 10-20min, taking out, and draining;
4) spreading the drained agar in an oven, heating and baking at 100-150 deg.C for 30-40min, naturally cooling, grinding, and packaging.
As a further scheme of the invention: in the step 2), ginger and water are mixed according to the weight ratio of 1: and 20, proportioning.
As a further scheme of the invention: the ginger water and the vinegar in the step 3) are mixed according to the weight ratio of 2: 1, proportioning.
As a further scheme of the invention: the vinegar in the step 3) adopts vinegar with total acid content of 9g/100 ml.
As a further scheme of the invention: soaking the agar in the step 3) in the mixed solution for 10 min.
As a further scheme of the invention: the agar and the mixed solution in the step 3) are mixed according to the mass ratio of 3: 10, proportioning.
As a further scheme of the invention: in the step 4), the heating and baking temperature is 150 ℃, and the baking time is 40 min.
Compared with the prior art, the invention has the beneficial effects that: the method can solve the problems of the sea fishy smell and the gum yield of the agar under the condition that the agar is not subjected to deep processing and extraction, so that the agar is more convenient to eat and can effectively exert the value of the agar; the variety of Chinese traditional tea products is enriched, the beverage is new and fashionable in the form of tea bags, and the drinking is more convenient.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A processing method of gelidium amansii tea comprises the following steps:
1) washing 3000g of agar with water, removing surface dirt by washing, and taking out for later use;
2) putting 250g of cleaned ginger into 5000g of water, heating to boil, then fishing out the ginger, cooling the ginger water to the normal temperature, and standing for later use;
3) mixing ginger water and vinegar according to the ratio of 2: 1, soaking the agar in the mixed solution for 10min, taking out and draining;
4) spreading the drained agar in an oven, heating and baking at 150 deg.C for 40min, naturally cooling, grinding, and packaging.
Example 2
A processing method of gelidium amansii tea comprises the following steps:
1) washing 3000g of agar with water, removing surface dirt by washing, and taking out for later use;
2) putting 250g of cleaned ginger into 5000g of water, heating to boil, then fishing out the ginger, cooling the ginger water to the normal temperature, and standing for later use;
3) mixing ginger water and vinegar according to the ratio of 1: 2, soaking the agar in the mixed solution for 10min, taking out and draining;
4) spreading the drained agar in an oven, heating and baking at 150 deg.C for 40min, naturally cooling, grinding, and packaging.
Example 3
A processing method of gelidium amansii tea comprises the following steps:
1) washing 3000g of agar with water, removing surface dirt by washing, and taking out for later use;
2) putting 250g of cleaned ginger into 5000g of water, heating to boil, then fishing out the ginger, cooling the ginger water to the normal temperature, and standing for later use;
3) mixing ginger water and vinegar according to the ratio of 1: 1, soaking the agar in the mixed solution for 10min, taking out and draining;
4) spreading the drained agar in an oven, heating and baking at 100 deg.C for 30min, naturally cooling, grinding, and packaging.
Example 4
A processing method of gelidium amansii tea comprises the following steps:
1) washing 3000g of agar with water, removing surface dirt by washing, and taking out for later use;
2) putting 250g of cleaned ginger into 5000g of water, heating to boil, then fishing out the ginger, cooling the ginger water to the normal temperature, and standing for later use;
3) mixing ginger water and vinegar according to the ratio of 2: 1, soaking the agar in the mixed solution for 20min, taking out and draining;
4) spreading the drained agar in an oven, heating and baking at 150 deg.C for 40min, naturally cooling, grinding, and packaging.
Comparative example 1
A processing method of gelidium amansii tea comprises the following steps:
1) washing 3000g of agar with water, removing surface dirt by washing, and taking out for later use;
2) putting 250g of cleaned ginger into 5000g of water, heating to boil, then fishing out the ginger, cooling the ginger water to the normal temperature, and standing for later use;
3) mixing ginger water and vinegar according to the ratio of 1: 2, soaking the agar in the mixed solution for 10min, taking out and draining;
4) drying in the sun, grinding, and packaging.
Comparative example 2
A processing method of gelidium amansii tea comprises the following steps:
1) washing 3000g of agar with water, removing surface dirt by washing, and taking out for later use;
2) soaking Gelidium amansii in 1000g of vinegar for 10min, taking out, and draining;
3) drying in the sun, grinding, and packaging.
Test protocol: observing the finished product before bagging, brewing with boiled water, observing the flavor after brewing, and observing the cooling form of the brewed product.
The test results are shown in the following table:
TABLE 1
According to the comparison, the ginger and the vinegar are soaked to remove the fishy smell of the agar and promote the rapid decomposition of the protein of the agar; oven-drying is used to promote the absorption and drying of Gelidium amansii.
In example 3, the final water content was 5%.
In the processing, when ginger water and vinegar were used in a ratio of 2: the proportion of 1 is matched, the processing method can be matched to obtain better finished product quality, the product has no fishy smell and no vinegar smell, and the subsequent glue discharging effect is good, the finished product in the embodiment 1 is tightly soaked for 5 minutes after the first brewing to discharge about 25 grams of glue, the glue discharging amount after the second brewing is about 15 grams, the glue discharging amount after the third brewing is about 8 grams, and the glue discharging rate is good.
The standard parts used in the invention can be purchased from the market, the special-shaped parts can be customized according to the description of the specification, the specific connection mode of each part adopts conventional means such as mature bolts, rivets, welding and the like in the prior art, the machinery, parts and equipment adopt conventional models in the prior art, and the circuit connection adopts the conventional connection mode in the prior art, so that the detailed description is omitted.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. The processing method of the gelidium amansii tea is characterized by comprising the following steps of:
1) washing agar with water, removing surface dirt, and taking out;
2) putting the cleaned ginger into water, heating to boil, then fishing out the ginger, cooling the ginger water to normal temperature, and standing for later use;
3) mixing rhizoma Zingiberis recens water and edible vinegar uniformly, mixing rhizoma Zingiberis recens water and edible vinegar at a certain weight ratio, soaking Gelidium amansii in the mixed solution for 10-20min, taking out, and draining;
4) spreading the drained agar in an oven, heating and baking at 100-150 deg.C for 30-40min, naturally cooling, grinding, and packaging.
2. The processing method of Eucheuma Gelatinosum tea as claimed in claim 1, wherein in step 2), the weight ratio of rhizoma Zingiberis recens to water is 1: and 20, proportioning.
3. The processing method of Eucheuma Gelatinosum tea as claimed in claim 1, wherein the weight ratio of rhizoma Zingiberis recens water to vinegar in step 3) is 2: 1, proportioning.
4. The processing method of Eucheuma Gelatinosum tea as claimed in claim 3, wherein the vinegar in step 3) is vinegar with total acid content of 9g/100 ml.
5. The processing method of gelidium amansii tea as claimed in claim 1, wherein the soaking time of gelidium amansii in the mixed solution in step 3) is 10 min.
6. The processing method of the gelidium amansii tea as claimed in claim 5, wherein the mass ratio of the gelidium amansii in step 3) to the mixed solution is 3: 10, proportioning.
7. The processing method of Eucheuma Gelatinosum tea as claimed in claim 1, wherein the heating and baking temperature in step 4) is 150 deg.C, and the baking time is 40 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010879200.4A CN111802495A (en) | 2020-08-27 | 2020-08-27 | Processing method of agar tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010879200.4A CN111802495A (en) | 2020-08-27 | 2020-08-27 | Processing method of agar tea |
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| Publication Number | Publication Date |
|---|---|
| CN111802495A true CN111802495A (en) | 2020-10-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010879200.4A Pending CN111802495A (en) | 2020-08-27 | 2020-08-27 | Processing method of agar tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN111802495A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1253737A (en) * | 1999-11-12 | 2000-05-24 | 郭献彩 | Sargassum fusiforme tea and its production process |
| CN1823604A (en) * | 2006-03-14 | 2006-08-30 | 陈惠玉 | Seaweed tea and its preparation method |
| CN102228113A (en) * | 2011-06-29 | 2011-11-02 | 威海家晓食品坊有限公司 | Method for preparing seaweed tea |
| CN106857996A (en) * | 2017-04-24 | 2017-06-20 | 福建新华东食品有限公司 | A kind of preparation method of seaweed tea |
| CN109170730A (en) * | 2018-09-26 | 2019-01-11 | 佛山科学技术学院 | A kind of preparation method of ginger juice coral jelly |
-
2020
- 2020-08-27 CN CN202010879200.4A patent/CN111802495A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1253737A (en) * | 1999-11-12 | 2000-05-24 | 郭献彩 | Sargassum fusiforme tea and its production process |
| CN1823604A (en) * | 2006-03-14 | 2006-08-30 | 陈惠玉 | Seaweed tea and its preparation method |
| CN102228113A (en) * | 2011-06-29 | 2011-11-02 | 威海家晓食品坊有限公司 | Method for preparing seaweed tea |
| CN106857996A (en) * | 2017-04-24 | 2017-06-20 | 福建新华东食品有限公司 | A kind of preparation method of seaweed tea |
| CN109170730A (en) * | 2018-09-26 | 2019-01-11 | 佛山科学技术学院 | A kind of preparation method of ginger juice coral jelly |
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Application publication date: 20201023 |