Tea preserved fruit and preparation method thereof

Abstract

The invention discloses tea preserved fruit and a preparation method thereof. The tea preserved fruit is prepared from the following raw materials in part by weight: 1 to 10 parts of tea soup, 0.1 to 10 parts of fresh fruit, 0.1 to 10 parts of xylitol, 0.1 to 3 parts of fructooligosaccharide, 0.1 to 5 parts of honey and 0.1 to 1 part of salt. The preparation method comprises the following steps of: crudely smashing a tea raw material and soaking the material in boiled water to prepare the tea soup (the weight ratio of the tea to water is 1:2-10); adding the xylitol, the fructooligosaccharide and the honey into the tea soup and fully dissolving the mixture to prepare sugar soaked solution for later use; cleaning the fresh fruit; blanching the cleaned fruit; salting the blanched fruit; soaking the salted fruit in VC solution and putting the soaked fruit into the sugar soaked solution; soaking the soaked fruit in the sugar soaked solution in vacuum; rinsing the sugar soaked fruit; drying the rinsed fruit at a low temperature; sterilizing the dried fruit; and packaging the sterilized fruit in vacuum to prepare the tea preserved fruit. The tea preserved fruit combines tea flavor with fruit flavor, completely keeps effective ingredients, has nutrient health-care ingredients of the tea and the fresh fruit, improves the mouthfeel of the fresh fruit, overcomes the defect of high sugar content of conventional preserved fruit and has more scientific and reasonable raw material blending. The preparation method is simple and practical.

Description

technical field [0001] The invention relates to a preserved tea fruit and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] The composition of tea leaves is very complex. So far, after separation and identification, there are more than 500 kinds, more than 450 kinds of organic compounds, mainly composed of elements such as C, H, N and O, and more than 40 kinds of inorganic mineral elements. The organic chemical components in tea mainly include tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. Inorganic trace elements include calcium, magnesium, potassium, and phosphorus, as well as selenium, zinc, manganese, molybdenum, iron, boron, cobalt, nickel, fluorine, and cadmium. Different teas show different efficacy characteristics due to the different ratios of nutrients and medicinal ingredients. In addition to the same func...

AI Technical Summary

Problems solved by technology

[0003] Traditional preserved fruit is made of sugar, sodium saccharin, cyclamate, acesulfame potassium, etc. as the main sugar source, and the sugar content is as high as 60%. Excessive intake of white sugar will cause the whole body to become sour, prone to many diseases, and make people nervous , emotional instability, fatigue, loss of calcium, can also cause tooth decay, or make people obese; excessive intake of cyclamate will cause harm to the liver and nervous system of the human body

Sulfurous acid or sulphite is used to achieve the effect of color protection. Excessive addition will lead to excessive sulfur dioxide conte