CN113016912A - Additive-free fruit tea for children and preparation method thereof - Google Patents
Additive-free fruit tea for children and preparation method thereof Download PDFInfo
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- CN113016912A CN113016912A CN202110402148.8A CN202110402148A CN113016912A CN 113016912 A CN113016912 A CN 113016912A CN 202110402148 A CN202110402148 A CN 202110402148A CN 113016912 A CN113016912 A CN 113016912A
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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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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/32—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action
- F26B3/34—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action by using electrical effects
- F26B3/347—Electromagnetic heating, e.g. induction heating or heating using microwave energy
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
- F26B5/06—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
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Abstract
The invention belongs to the technical field of fruit tea, and particularly relates to additive-free children fruit tea and a preparation method thereof, wherein the additive-free children fruit tea is prepared from the following raw materials in percentage by mass: the raw materials of the additive-free fruit tea comprise 35-45% of dried juicy peaches, 35-45% of dried apples and 15-25% of dried pineapples, the raw materials are easy to store, and no other substances are added, and the additive-free fruit tea for children obtained after brewing has faint scent and sweet taste of three kinds of fruits, is good in taste and is particularly suitable for children to drink. The preparation method of the additive-free children fruit tea mainly adopts microwave vacuum drying and freeze drying modes to prepare dried apples, dried juicy peaches and dried pineapples respectively, the obtained dried apples, dried juicy peaches and dried pineapples have the characteristics of small color difference with fresh fruits and small nutrient loss, and the color and the fragrance of the fresh fruits are retained to the maximum extent, so that the prepared additive-free children fruit tea is high in nutrient content, sufficient in sweet taste and rich in fragrance.
Description
Technical Field
The invention belongs to the technical field of fruit tea, and particularly relates to additive-free children fruit tea and a preparation method thereof.
Background
Traditional tea is obtained by infusing tea leaves. The tea is not suitable for children, and caffeine contained in the tea is a central nervous stimulant, so that excessive drinking of the tea is not beneficial to children. For this reason, a fruit tea is commercially available, and the fruit tea in the prior art refers to a beverage prepared by mixing some fruits or melons and fruits with tea. The fruit tea is prepared from fresh fruits, so most of the fruit tea can be drunk only after being prepared on site, is difficult to store, has more complex preparation procedures, and is not beneficial to health because a large amount of additives such as sugar, pigments for color matching and the like are added in the preparation process.
Disclosure of Invention
The invention aims to provide an additive-free fruit tea for children and a preparation method thereof, and aims to solve the technical problem that most of fruit tea in the prior art is made of fresh fruits and can only be drunk after being made on site and is difficult to store.
In order to achieve the purpose, the non-additive children fruit tea provided by the embodiment of the invention comprises the following raw materials in percentage by mass: 35-45% of dried honey peaches, 35-45% of dried apples and 15-25% of dried pineapples.
Preferably, the additive-free fruit tea for children consists of the following raw materials in percentage by mass: 40% of dried honey peaches, 40% of dried apples and 20% of dried pineapples.
One or more technical schemes in the no-additive fruit tea for children provided by the embodiment of the invention at least have one of the following technical effects: the additive-free fruit tea for children consists of the following raw materials in percentage by mass: the raw materials of the additive-free fruit tea comprise 35-45% of dried juicy peaches, 35-45% of dried apples and 15-25% of dried pineapples, the raw materials are easy to store, and no other substances are added, and the additive-free fruit tea for children obtained after brewing has faint scent and sweet taste of three kinds of fruits, is good in taste and is particularly suitable for children to drink.
In order to achieve the above purpose, the preparation method of the no-additive children fruit tea provided by the embodiment of the invention comprises the following steps:
1) preparing dried apples: cleaning apples, peeling and removing cores, and cutting into pieces with the volume of 300-1000 mm3The apple particles are soaked in the color protection liquid for 0.5-1 hour, then fished out, washed clean repeatedly and drained; then placing the apple grains in a microwave vacuum drying oven, wherein the pressure is 5000-6000 Pa, and carrying out microwave vacuum drying for 10-20 min; finally freezing the apple particles at-35 to-25 ℃ for 2 to 4 hours, and carrying out sublimation drying on the frozen apple particles at the pressure of 100 to 120Pa and the temperature of 45 to 5Carrying out sublimation drying for 4-6 hours at 5 ℃ to obtain the dried apple;
2) preparing dried honey peaches: cleaning honey peaches, peeling and removing kernels, and cutting into pieces with the volume of 300-1000 mm3The honey peach granules are subjected to heat enzyme inactivation; then placing the juicy peach granules in a microwave vacuum drying oven, wherein the pressure is 3000-5000 Pa, and carrying out microwave vacuum drying for 10-20 min; finally freezing the juicy peach granules at-25 to-15 ℃ for 3 to 4 hours, and carrying out sublimation drying on the frozen juicy peach granules at the pressure of 100 to 120Pa and the temperature of 30 to 40 ℃ for 5 to 7 hours to obtain dried juicy peaches;
3) preparing dried pineapple: cleaning pineapple, peeling, removing core, and cutting into pieces with volume of 300-1000 mm3Soaking the pineapple grains in color protection liquid for 0.5-1 hour, fishing out, repeatedly washing, and draining; then placing the pineapple grains in a microwave vacuum drying oven, wherein the pressure is 1000-2000 Pa, and carrying out microwave vacuum drying for 10-20 min; freezing the pineapple grains at-35 to-25 ℃, and carrying out sublimation drying on the frozen pineapple grains at the pressure of 100 to 120Pa and the temperature of 45 to 55 ℃ for 5 to 8 hours to obtain dried pineapple;
4) mixing: and mixing the dried apples, the dried pineapples and the dried pineapples according to a ratio to prepare the additive-free fruit tea for children.
Preferably, the color protection liquid comprises the following raw materials in parts by mass: 0.3% of vitamin C and 0.4% of salt.
Preferably, the freezing rate in step 1) is 5-8 ℃/min.
Preferably, the specific step of heat enzyme deactivation in the step 2) is enzyme deactivation treatment at 75 ℃ for 25 seconds.
Preferably, the microwave power density of the microwave vacuum drying oven in the step 1) is 0.6W/g.
Preferably, the microwave power density of the microwave vacuum drying oven in the step 2) is 5W/g.
Preferably, the microwave power density of the microwave vacuum drying oven in the step 3) is 4W/g.
One or more technical schemes in the preparation method of the no-additive fruit tea for children provided by the embodiment of the invention have at least one of the following technical effects:
1. the preparation method of the additive-free children fruit tea mainly adopts a mode of combining microwave vacuum drying with freeze drying to prepare dried apples, dried juicy peaches and dried pineapples respectively, the obtained dried apples, dried juicy peaches and dried pineapples have the characteristics of small color difference with fresh fruits and small nutrient loss, and the color and the fragrance of the fresh fruits are retained to the maximum extent, so that the prepared additive-free children fruit tea has high nutrient content, sufficient sweet taste and strong fragrance.
2. The drying speed can be accelerated by increasing the pressure of the microwave vacuum drying box, but the loss of nutrient components can be accelerated, so that the pressure of the microwave vacuum drying box in the step 1) is 5000-6000 Pa, the pressure of the microwave vacuum drying box in the step 2) is 3000-5000 Pa, the pressure of the microwave vacuum drying box in the step 3) is 1000-2000 Pa, and the purposes of high drying speed and high nutrient retention rate are achieved by setting the pressure during microwave vacuum drying for different materials.
3. The microwave power density is increased to accelerate the drying of the plastic, but the problems of scorching of the appearance of the product, large loss of nutritional ingredients and the like can be caused, so that the microwave power density of the microwave vacuum drying box in the step 1) is 0.6W/g, the microwave power density of the microwave vacuum drying box in the step 2) is 5W/g, the microwave power density of the microwave vacuum drying box in the step 3) is 4W/g, and the microwave power density during microwave vacuum drying is set for different materials, so that the aims of high drying speed, high nutrition retention rate and good product appearance are fulfilled.
Detailed Description
The present invention will be further described with reference to the following examples, but the embodiments of the present invention are not limited thereto.
The proportions of the raw materials used in examples 1 to 5 are shown in Table 1. The color protection liquid used in examples 1 to 5 comprises the following raw materials in parts by mass: 0.3% of vitamin C and 0.4% of salt. All starting materials were obtained commercially.
TABLE 1
| Dried apple (wt%) | Dried honey peach (wt%) | Dried pineapple (wt%) | |
| Example 1 | 35 | 45 | 20 |
| Example 2 | 40 | 45 | 15 |
| Example 3 | 40 | 40 | 20 |
| Example 4 | 40 | 35 | 25 |
| Example 5 | 45 | 35 | 20 |
Examples 1 and 2
The preparation method of the additive-free children fruit tea of example 1 and example 2 includes the following steps:
1) preparing dried apples: cleaning apple, peeling, removing core, and cutting into 300mm3The apple granules are soaked in the color protection solution for 0.5 hour, then fished out, repeatedly washed clean and drained; then placing the apple granules in a microwave vacuum drying oven, wherein the microwave power density is 0.6W/g, the pressure is 5000Pa, and the microwave vacuum drying is carried out for 10 min; freezing the apple granules at-35 deg.C for 2 hr at a freezing rate of 5 deg.C/min, sublimation drying the frozen apple granules at a sublimation drying pressure of 100Pa and a temperature of 45 deg.C for 6 hr to obtain dried apple;
2) preparing dried honey peaches: cleaning juicy peach, peeling, removing kernel, and cutting into pieces with volume of 300mm3The honey peach granules are subjected to heat enzyme deactivation, and the specific steps of the heat enzyme deactivation are that enzyme deactivation treatment is carried out at 75 ℃ for 25 seconds; then placing the juicy peach granules in a microwave vacuum drying oven, wherein the microwave power density is 5W/g, the pressure is 3000Pa, and the microwave vacuum drying is carried out for 10 min; finally freezing the juicy peach granules at-25 ℃ for 3 hours, and carrying out sublimation drying on the frozen juicy peach granules at the pressure of 100Pa and the temperature of 30 ℃ for 7 hours to obtain dried juicy peaches;
3) preparing dried pineapple: cleaning pineapple, peeling, removing core, and cutting into pieces with volume of 300mm3The pineapple grains are soaked in the color protection liquid for 0.5 hour and then fished out, repeatedly washed and drained; then placing the pineapple grains in a microwave vacuum drying oven, wherein the microwave power density is 4W/g, the pressure is 1000Pa, and the microwave vacuum drying is carried out for 10 min; freezing the pineapple grains at-35 ℃, and carrying out sublimation drying on the frozen pineapple grains at the pressure of 100Pa and the temperature of 45 ℃ for 8 hours to obtain dried pineapple;
4) mixing: and mixing the dried apples, the dried pineapples and the dried pineapples according to a ratio to prepare the additive-free fruit tea for children.
Example 3
The preparation method of the additive-free fruit tea for children of example 3 includes the following steps:
1) preparing dried apples: cleaning apple, peeling, removing core, cutting into 600mm pieces3The apple granules are soaked in the color protection solution for 0.8 hour and then fished out, repeatedly washed and drained; then placing the apple granules in a microwave vacuum drying oven, wherein the microwave power density is 0.6W/g, the pressure is 5500Pa, and the microwave vacuum drying is carried out for 15 min; freezing the apple granules at-30 ℃ for 3 hours at a freezing speed of 7 ℃/min, carrying out sublimation drying on the frozen apple granules at a sublimation drying pressure of 110Pa and a temperature of 50 ℃, and carrying out sublimation drying for 5 hours to obtain dried apples;
2) preparing dried honey peaches: cleaning juicy peach, peeling, removing kernel, cutting into 600mm pieces3The honey peach granules are subjected to heat enzyme deactivation, and the specific steps of the heat enzyme deactivation are that enzyme deactivation treatment is carried out at 75 ℃ for 25 seconds; then placing the juicy peach granules in a microwave vacuum drying oven, wherein the microwave power density is 5W/g, the pressure is 4000Pa, and carrying out microwave vacuum drying for 15 min; finally freezing the juicy peach granules at-20 ℃ for 3.5 hours, and carrying out sublimation drying on the frozen juicy peach granules at the pressure of 110Pa and the temperature of 35 ℃ for 6 hours to obtain dried juicy peaches;
3) preparing dried pineapple: cleaning pineapple, peeling, removing core, cutting into 600mm pieces3The pineapple grains are soaked in the color protection liquid for 0.8 hour and then fished out, repeatedly washed and drained; then placing the pineapple grains in a microwave vacuum drying oven, wherein the microwave power density is 4W/g, the pressure is 1500Pa, and carrying out microwave vacuum drying for 15 min; freezing the pineapple grains at-30 ℃, and carrying out sublimation drying on the frozen pineapple grains at the temperature of 50 ℃ under the pressure of 110Pa for 7 hours to obtain dried pineapple;
4) mixing: and mixing the dried apples, the dried pineapples and the dried pineapples according to a ratio to prepare the additive-free fruit tea for children.
Examples 4 and 5
The preparation methods of the additive-free children fruit teas of examples 4 and 5 include the following steps:
1) preparing dried apples: cleaning apple, peeling, removing core, and cutting into 1000mm3The apple particles are soaked in the color protection solution for 1 hour, then fished out, repeatedly washed clean and drained; then placing the apple granules in a microwave vacuum drying oven, wherein the microwave power density is 0.6W/g, the pressure is 6000Pa, and carrying out microwave vacuum drying for 20 min; freezing the apple granules at-25 ℃ for 4 hours at a freezing rate of 8 ℃/min, sublimation drying the frozen apple granules at a sublimation drying pressure of 120Pa and a temperature of 55 ℃ for 4 hours to obtain the dried apples;
2) preparing dried honey peaches: cleaning juicy peach, peeling, removing kernel, and cutting into 1000mm3The honey peach granules are subjected to heat enzyme deactivation, and the specific steps of the heat enzyme deactivation are that enzyme deactivation treatment is carried out at 75 ℃ for 25 seconds; then placing the juicy peach granules in a microwave vacuum drying oven, wherein the microwave power density is 5W/g, the pressure is 5000Pa, and the microwave vacuum drying is carried out for 20 min; freezing the juicy peach granules at-15 ℃ for 4 hours, and carrying out sublimation drying on the frozen juicy peach granules at the pressure of 120Pa and the temperature of 40 ℃ for 5 hours to obtain dried juicy peaches;
3) preparing dried pineapple: cleaning pineapple, peeling, removing core, and cutting into 1000mm3The pineapple grains are soaked in the color protection liquid for 1 hour and then fished out, repeatedly washed clean and drained; then placing the pineapple grains in a microwave vacuum drying oven, wherein the microwave power density is 4W/g, the pressure is 2000Pa, and the microwave vacuum drying is carried out for 10 min; freezing the pineapple grains at-25 ℃, and carrying out sublimation drying on the frozen pineapple grains at 55 ℃ under the pressure of 120Pa for 5 hours to obtain dried pineapple;
4) mixing: and mixing the dried apples, the dried pineapples and the dried pineapples according to a ratio to prepare the additive-free fruit tea for children.
Comparative example 1
This comparative example differs from example 3 in that: the color protection liquid consists of the following raw materials in parts by mass: 0.4% of common salt.
The rest of this embodiment is the same as embodiment 3, and the features that are not explained in this embodiment are explained by embodiment 3, which is not described again here.
Comparative example 2
This comparative example differs from example 3 in that: the color protection liquid consists of the following raw materials in parts by mass: 0.2% of vitamin C and 0.4% of salt.
The rest of this embodiment is the same as embodiment 3, and the features that are not explained in this embodiment are explained by embodiment 3, which is not described again here.
Comparative example 3
This comparative example differs from example 3 in that: the color protection liquid consists of the following raw materials in parts by mass: 0.4% of vitamin C and 0.4% of salt.
The rest of this embodiment is the same as embodiment 3, and the features that are not explained in this embodiment are explained by embodiment 3, which is not described again here.
Comparative example 4
This comparative example differs from example 3 in that: the freezing rate in step 1) was 2 ℃/min.
The rest of this embodiment is the same as embodiment 3, and the features that are not explained in this embodiment are explained by embodiment 3, which is not described again here.
Comparative example 5
This comparative example differs from example 3 in that: the freezing rate in step 1) was 10 ℃/min.
The rest of this embodiment is the same as embodiment 3, and the features that are not explained in this embodiment are explained by embodiment 3, which is not described again here.
Example 6
This example tests the browning level of the dried apples and the dried pineapples obtained in example 3 and comparative examples 1 to 3. The browning degree was measured spectrophotometrically by removing 10g of sample, adding 100 ml of water, grinding in ice bath, centrifuging for 30 minutes, filtering, and measuring its absorbance at 420nm with a spectrophotometer. The value of absorbance can reflect the browning degree of the apple slices, and the higher the absorbance value is, the more serious the discoloration of the sample is. The test results are shown in Table 2.
TABLE 2
As can be seen from table 2, vitamin C and salt have a synergistic effect, the color protection solution prepared from vitamin C and salt has a better color protection effect than a color protection solution prepared from salt alone, the optimal mass fraction of vitamin C is 0.3%, when the vitamin C is less than 0.3%, the color protection effect is poor, when the vitamin C is more than 0.3%, the color protection effect is not changed much, and when the mass fraction of vitamin C is 0.3%, the color protection effect is optimal, and when the mass fraction of vitamin C is increased little, the effect of increasing the mass fraction of vitamin C is changed little.
The browning of the dried apples obtained in examples 1 to 5 and comparative examples 4 and 5 were also tested. The test method is the same as above. The test results are shown in Table 3.
TABLE 3
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Comparative example 4 | Comparative example 5 | |
| Absorbance of the solution | 1.5 | 1.4 | 1.2 | 1.2 | 1.1 | 2.0 | 1.1 |
As can be seen from table 3, increasing the freezing rate suppresses browning of the apple chips, but when the freezing rate is higher than 7 ℃/min, the degree of suppression of browning does not change much, but the energy consumption increases, and therefore, the freezing rate is preferably 5 to 8 ℃/min.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (9)
1. The no-additive fruit tea for children is characterized by comprising the following raw materials in percentage by mass: 35-45% of dried honey peaches, 35-45% of dried apples and 15-25% of dried pineapples.
2. The additive-free fruit tea for children as claimed in claim 1, which is prepared from the following raw materials in percentage by mass: 40% of dried honey peaches, 40% of dried apples and 20% of dried pineapples.
3. The method for preparing the additive-free fruit tea for children according to claim 1 or 2, comprising the steps of:
1) preparing dried apples: cleaning apples, peeling and removing cores, and cutting into pieces with the volume of 300-1000 mm3The apple particles are soaked in the color protection liquid for 0.5-1 hour, then fished out, washed clean repeatedly and drained; then placing the apple grains in a microwave vacuum drying oven, wherein the pressure is 5000-6000 Pa, and carrying out microwave vacuum drying for 10-20 min; freezing the apple particles at-35 to-25 ℃ for 2 to 4 hours, carrying out sublimation drying on the frozen apple particles at the pressure of 100 to 120Pa and the temperature of 45 to 55 ℃, and carrying out sublimation drying for 4 to 6 hours to obtain dried apples;
2) preparing dried honey peaches: cleaning honey peaches, peeling and removing kernels, and cutting into pieces with the volume of 300-1000 mm3The honey peach granules are subjected to heat enzyme inactivation; then placing the juicy peach granules in a microwave vacuum drying oven, wherein the pressure is 3000-5000 Pa, and carrying out microwave vacuum drying for 10-20 min; finally freezing the juicy peach granules at-25 to-15 ℃ for 3 to 4 hours, and carrying out sublimation drying on the frozen juicy peach granules at the pressure of 100 to 120Pa and the temperature of 30 to 40 ℃ for 5 to 7 hours to obtain dried juicy peaches;
3) preparing dried pineapple: cleaning pineapple, peeling, removing core, and cutting into pieces with volume of 300-1000 mm3Soaking the pineapple grains in color protection liquid for 0.5-1 hour, fishing out, repeatedly washing, and draining; then placing the pineapple grains in a microwave vacuum drying oven, wherein the pressure is 1000-2000 Pa, and carrying out microwave vacuum drying for 10-20 min; freezing the pineapple grains at-35 to-25 ℃, and carrying out sublimation drying on the frozen pineapple grains at the pressure of 100 to 120Pa and the temperature of 45 to 55 ℃ for 5 to 8 hours to obtain dried pineapple;
4) mixing: and mixing the dried apples, the dried pineapples and the dried pineapples according to a ratio to prepare the additive-free fruit tea for children.
4. The preparation method of the additive-free fruit tea for children as claimed in claim 3, wherein the color protection liquid comprises the following raw materials by mass fraction: 0.3% of vitamin C and 0.4% of salt.
5. The method for preparing children's fruit tea without additives according to claim 3 or 4, wherein the freezing rate in the step 1) is 5-8 ℃/min.
6. The method for preparing fruit tea without additive for children according to claim 3, wherein the heat enzyme deactivation step in the step 2) is an enzyme deactivation treatment at 75 ℃ for 25 seconds.
7. The method for preparing no-additive children's fruit tea according to any one of claims 3 to 6, wherein the microwave power density of the microwave vacuum drying oven in the step 1) is 0.6W/g.
8. The method for preparing no-additive children's fruit tea according to any one of claims 3 to 6, wherein the microwave power density of the microwave vacuum drying oven in the step 2) is 5W/g.
9. The method for preparing no-additive children's fruit tea according to any one of claims 3 to 6, wherein the microwave power density of the microwave vacuum drying oven in the step 3) is 4W/g.
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Cited By (1)
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| CN113678934A (en) * | 2021-08-26 | 2021-11-23 | 中南林业科技大学 | Processing method of soft and full dried yellow peaches |
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| US20180160708A1 (en) * | 2015-06-15 | 2018-06-14 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Dried products made from fruit and/or vegetables and production methods |
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| US20180160708A1 (en) * | 2015-06-15 | 2018-06-14 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Dried products made from fruit and/or vegetables and production methods |
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| CN113678934B (en) * | 2021-08-26 | 2023-09-05 | 中南林业科技大学 | Processing method of soft and full dried yellow peach |
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