Method for processing solid jujube tea

A processing method and technology for jujube tea, applied in the processing field of solid jujube tea, can solve the problems of inconvenience to carry, single taste of fruit tea, difficult to preserve, etc., and achieve the effect of enriching flavor and nutrition

Inactive Publication Date: 2011-11-09
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many types of fruit teas currently on the market, the more common ones are tangerine fruit tea, hawthorn fruit tea, fresh peach fruit tea, etc. These fruit teas have a single taste, adopt traditional production methods, have serious nutritional losses, and are mostly liquid or liquid State, not easy to store, not convenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method for solid jujube tea, comprising the following steps:

[0022] 1) Select fresh Lingwu jujubes with neat appearance, natural color, no insects, no mildew and no softening as raw materials, and rinse them with tap water for 2 to 3 times to remove the dirt on the surface of the jujubes as much as possible to reduce pesticide residues and Harmful substances, then manually or mechanically remove the core, and further remove the fruits of diseases and insect pests, and then shape: cut into slices with a thickness of 4-8mm or strips with a length of 4-8mm;

[0023] 2) Add water 5 times the mass of the cleaned hawthorn, crush and beat in a beater, then add pectinase to make the mass concentration 0.01%, and enzymolyze it at 40-45°C for 1.5h. Inactivate the enzyme in a water bath at 80°C for 10 minutes, filter to obtain hawthorn juice;

[0024] 3) Add 40g of sucrose, 10g of honey and 1g of calcium lactate per 100ml of hawthorn juice to prepare the dipping so...

Embodiment 2

[0029] A processing method for solid jujube tea, comprising the following steps:

[0030] 1) Select fresh Lingwu jujubes with neat appearance, natural color, no insects, no mildew and no softening as raw materials, and rinse them with tap water for 2 to 3 times to remove the dirt on the surface of the jujubes as much as possible to reduce pesticide residues and Harmful substances, then manually or mechanically remove the core, and further remove the fruits of diseases and insect pests, and then shape: cut into slices with a thickness of 4-8mm or strips with a length of 4-8mm;

[0031] 2) Add water three times the mass of the cleaned hawthorn, crush and beat in a beater, then add pectinase to make the mass concentration 0.02%, enzymolyze at 45-50°C for 2 hours, and then dissolve at 85°C after the enzymolysis is completed Inactivate the enzyme in a water bath for 15 minutes, filter to obtain hawthorn juice;

[0032] Add the cleaned apples to 6 times its mass of water, crush and...

Embodiment 3

[0038] A processing method for solid jujube tea, comprising the following steps:

[0039] 1) Select fresh Lingwu jujubes with neat appearance, natural color, no insects, no mildew and no softening as raw materials, and rinse them with tap water for 2 to 3 times to remove the dirt on the surface of the jujubes as much as possible to reduce pesticide residues and Harmful substances, then manually or mechanically remove the core, and further remove the fruits of diseases and insect pests, and then shape: cut into slices with a thickness of 4-8mm or strips with a length of 4-8mm;

[0040] 2) Add the cleaned hawthorn to 4 times its mass of water, crush and beat it in a beater, then add pectinase to make the mass concentration 0.05%, and enzymolyze it at 40-45°C for 1 hour. Inactivate the enzyme in a water bath for 10 minutes, filter to obtain hawthorn juice;

[0041] Add the cleaned carrots to 4 times its mass of water, crush and beat in a beater, then add pectinase to make the ma...

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PUM

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Abstract

The invention discloses a method for processing solid jujube tea, and the method comprises the following steps: cleaning red jujubes, then pitting, shaping, submerging the shaped red jujubes in an impregnation liquid, and performing vacuum impregnation for 10-30 minutes under the conditions that the vacuum degree is 50-600Pa and the temperature is 30-50 DEG C; and taking out the red jujubes well subjected to the vacuum impregnation, draining, and performing vacuum drying for 1.5-3 hours under the conditions that the vacuum degree is 50-600 Pa and the temperature is 30-50 DEG C so as to get the solid jujube tea. The solid jujube tea is prepared by adopting the method of combining the vacuum impregnation and the vacuum drying, and the whole process is completed under the vacuum condition, thereby retaining the due flavor and nutrition of original fruits and vegetables to the maximum extent, enriching the flavor and the nutrition, and simultaneously increasing a plurality of functional ingredients.

Description

technical field [0001] The invention belongs to the technical field of fruit processing, and relates to a processing method of solid jujube tea. Background technique [0002] Jujube is delicious and nutritious. It is a fruit with high medicinal and nutritional value. It has been favored by consumers for a long time. It is rich in sugar, vitamins, protein, amino acids and trace elements, cyclic adenosine acid and alkaloids , saponins, flavonoids and other nutrients, especially the high content of Vc, has the reputation of natural vitamin pills. In recent years, with the expansion of jujube planting area and the increase of jujube production, the price of fresh fruit is also falling, and fresh jujube is not easy to preserve. It is of great practical significance to study and discuss the current situation and development trend of jujube processing and utilization. [0003] There are many types of fruit teas currently on the market, the more common ones are tangerine fruit tea,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 许牡丹王俊华杨雯王雨楠毛跟年许盼盼
Owner SHAANXI UNIV OF SCI & TECH
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