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Preparation method for passion fruit-momordica grosvenori substitutional tea

A technology of passion fruit and substitute tea, which is applied in the field of preparation of substitute tea for passion fruit Luo Han Guo, can solve the problems of unacceptable fresh fruit peel, insufficient utilization of effective components, short storage period, etc., and achieves reduction of drying time and convenience. The effect of eating and improving the drying speed

Active Publication Date: 2015-04-29
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The edible part of passion fruit includes peel, pulp and fruit seeds. Fresh passion fruit can be soaked in water and eaten directly. However, the taste of fresh passion fruit is usually not accepted by people because of its astringent taste. Most people choose to eat fresh passion fruit directly. Passion fruit pulp and seeds, this will lead to the effective ingredients in the peel not being fully utilized, and the peel is rich in polyphenols, dietary fiber and other active ingredients that are beneficial to the human body. In addition, the storage period of fresh fruit is relatively short, so drying passion fruit is One of the effective ways to increase its shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of passion fruit substitute tea, comprising the following steps:

[0021] 1) Fruit selection: remove damaged, rotten passion fruit, select ripe passion fruit, and clean the surface of passion fruit with water;

[0022] 2) dewaxing: immerse the washed passion fruit in 1% Na 2 CO 3 in the solution for 10 minutes, then take it out and rinse with water to obtain dewaxed passion fruit;

[0023] 3) perforation: punch a hole at the top fruit pedicle of the dewaxed passion fruit and the corresponding bottom navel to obtain the perforated passion fruit;

[0024] 4) The first stage of drying: the perforated passion fruit is dried with hot air at 40°C for 10 hours, then cooled at room temperature for 10 hours, and repeated 3 times until the passion fruit pulp shrinks to the peel and no longer flows;

[0025] 5) Broken: crush the passion fruit into 8cm blocks;

[0026] 6) The second stage of drying: using microwave drying until the moisture content is below...

Embodiment 2

[0033] A preparation method of passion fruit substitute tea, comprising the following steps:

[0034] 1) Fruit selection: remove damaged, rotten passion fruit, select ripe passion fruit, and clean the surface of passion fruit with water;

[0035] 2) dewaxing: immerse the washed passion fruit in 3% Na 2 CO 3 solution for 30 minutes, then take it out and rinse with water to obtain dewaxed passion fruit;

[0036] 3) perforation: punch a hole at the top fruit pedicle of the dewaxed passion fruit and the corresponding bottom navel to obtain the perforated passion fruit;

[0037] 4) The first stage of drying: the perforated passion fruit is dried with hot air at 45°C for 12 hours, then cooled at room temperature for 12 hours, and repeated 3 times until the passion fruit pulp shrinks to the peel and no longer flows;

[0038] 5) Broken: crush the passion fruit into 10cm blocks;

[0039] 6) The second stage of drying: using microwave drying until the moisture content is below 10%, ...

Embodiment 3

[0046] A preparation method of passion fruit substitute tea, comprising the following steps:

[0047] 1) Fruit selection: remove damaged, rotten passion fruit, select ripe passion fruit, and clean the surface of passion fruit with water;

[0048] 2) dewaxing: immerse the washed passion fruit in 2% Na 2 CO 3 in the solution for 15 minutes, then take it out and rinse with water to obtain dewaxed passion fruit;

[0049] 3) perforation: punch a small hole at the top fruit pedicle of the dewaxed passion fruit and the corresponding bottom navel to obtain perforated passion fruit;

[0050] 4) The first stage of drying: the perforated passion fruit is dried with hot air at 45°C for 11 hours, then cooled at room temperature for 11 hours, and repeated 3 times until the passion fruit pulp shrinks to the peel and no longer flows;

[0051] 5) Broken: crush the passion fruit into 9cm blocks;

[0052] 6) The second stage of drying: using microwave drying until the moisture content is bel...

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Abstract

The invention discloses a preparation method for passion fruit substitutional tea. The preparation method comprises the following steps: selecting fruits, soaking the cleaned passion fruits in Na2CO3 solution with a concentration of 1-3%, and then taking out and washing with water to obtain dewaxed passion fruits; drilling a hole at the top pedicel and the corresponding bottom navel of each dewaxed passion fruit respectively to obtain drilled passion fruits; drying the drilled passion fruits with hot air; breaking the passion fruits into blocks with sizes of 8-10cm; drying with microwave to a water content of below 10%; breaking into grains to obtain the passion fruit substitutional tea. The invention also discloses a preparation method for passion fruit-momordica grosvenori substitutional tea, wherein the passion fruit-momordica grosvenori substitutional tea is obtained by mixing according to a weight ratio of (5 to 10): (0 to 5) of the passion fruit substitutional tea to momordica grosvenori grains dried by vacuum microwave and then subpackaging. The hot-air drying for the whole passion fruits in the preparation method disclosed by the invention reserves the fragrance of passion fruit pulp and active ingredients in peels, and the passion fruit-momordica grosvenori substitutional tea is capable of reducing the acidity of the passion fruit substitutional tea and has a fresh, sweet and delicious flavour of momordica grosvenori.

Description

technical field [0001] The invention relates to the field of fruit and vegetable processing, in particular to a preparation method of passion fruit monk fruit substitute tea. Background technique [0002] Passion fruit: scientifically known as passion fruit, it is currently known that the fruit of passion fruit contains more than 132 kinds of aromatic substances. It is one of the most aromatic fruits known in the world and has the reputation of "king of juice". Passiflora is rich in amino acids, multivitamins, carotenoids, superoxide dismutase (SOD), selenium and various trace elements needed by the human body. Regular consumption of passionflower has the functions of refreshing the mind, nourishing the skin, promoting body fluid and quenching thirst, helping digestion, reducing phlegm and relieving cough, relieving constipation, promoting blood circulation and strengthening the body, improving human immune function, nourishing yin and kidney, eliminating fatigue, lowering b...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 韦保耀贾潇滕建文夏宁黄丽
Owner GUANGXI UNIV
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