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A kind of preparation method of kumquat fruit tea

A technology for kumquat fruit tea and orange fruit tea, which is applied in the field of preparation of kumquat fruit tea, can solve the problems of easy loss of volatile oil components, underutilized kumquat pulp and the like, and achieves enhancement of cell membrane permeability and different tastes. , the effect of high nutritional value

Active Publication Date: 2020-05-05
广西融安蚂蚁农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kumquat that retains the nutrient components of the kumquat to the greatest extent and has a strong aroma of the kumquat in view of the problems that the volatile oil components are easily lost and the pulp of the kumquat is not fully utilized in the preparation process of the existing kumquat fruit tea. The preparation method of fruit tea

Method used

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  • A kind of preparation method of kumquat fruit tea
  • A kind of preparation method of kumquat fruit tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of kumquat fruit tea, comprising the following steps:

[0024] S1. Raw material slicing: the mature kumquats after harvesting are washed, drained and sliced ​​to obtain kumquat slices, the thickness of the kumquat slices is 4mm;

[0025] S2. Pretreatment: Put the kumquat slices into the mixed solution and soak for 27 minutes, keep the temperature at 25°C, take out and drain the water, and obtain the pretreated kumquat;

[0026] S3. Drying treatment: put the pretreated kumquat slices into a vacuum freeze dryer, set the pre-freezing temperature to -30°C, and the freezing rate to 0.21°C / min, and maintain the freezing temperature of -30°C for 2 hours; Set the shelf temperature to 53°C, vacuum to 70Pa, and perform initial drying for 2.5 hours; then set the shelf temperature to 45°C, and perform mid-term drying for 1.5 hours; then set the shelf temperature to 37°C, and vacuum to 23Pa , carry out post-drying 3 hours, obtain dry kumquat;

[0027] S4. Fumi...

Embodiment 2

[0031] A preparation method of kumquat fruit tea, comprising the following steps:

[0032] S1. Raw material slicing: the mature kumquats after harvesting are washed, drained and sliced ​​to obtain kumquat slices, the thickness of the kumquat slices is 2mm;

[0033] S2. Pretreatment: Put the kumquat slices into the mixed solution and soak for 20 minutes, keep the temperature at 27°C, take out and drain the water, and obtain the pretreated kumquat;

[0034] S3. Drying treatment: put the pretreated kumquat slices into a vacuum freeze dryer, set the pre-freezing temperature to -32°C, freeze the rate to 0.12°C / min, and maintain the freezing temperature of -32°C for 1 hour; Set the shelf temperature to 50°C, vacuum to 60Pa, and perform initial drying for 2 hours; then set the shelf temperature to 42°C, and perform mid-term drying for 1 hour; then set the shelf temperature to 35°C, and vacuum to 15Pa , carry out post-drying 2 hours, obtain dry kumquat;

[0035] S4. Fumigation treat...

Embodiment 3

[0039] A preparation method of kumquat fruit tea, comprising the following steps:

[0040] S1. Raw material slicing: the mature kumquats after harvesting are washed, drained and sliced ​​to obtain kumquat slices, the thickness of the kumquat slices is 5mm;

[0041] S2. Pretreatment: put the kumquat slices into the mixed solution and soak for 35 minutes, keep the temperature at 27°C, take out and drain the water, and obtain the pretreated kumquat;

[0042] S3. Drying treatment: put the pretreated kumquat slices into a vacuum freeze dryer, set the pre-freezing temperature to -27°C, freeze the rate to 0.35°C / min, and maintain the freezing temperature of -27°C for 3 hours; Set the shelf temperature to 55°C, vacuum to 80Pa, and perform initial drying for 3 hours; then set the shelf temperature to 48°C, and conduct mid-term drying for 2 hours; then set the shelf temperature to 40°C, and vacuum to 30Pa , carry out post-drying 4 hours, obtain dry kumquat;

[0043] S4. Fumigation tre...

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of a cumquat fruit tea. The preparation method comprises the following steps of slicing, pretreating, freeze-drying, fragrance fumigating, crushing, packaging in a mixing way, and sealing. The preparation method has the advantages that the pretreating and vacuum drying and dewatering steps are adopted in the preparation process; compared with the traditional method, the baking and drying steps are not needed, so that the decomposing of vitamin C and the loss of volatile oil component due to high-temperature baking are avoided, and the nutritional ingredients in the cumquat fruit are furthest maintained; by adopting the fragrance fumigating treatment, the fragrance of orange and the fragrance of tea in the cumquat fruit tea are further improved; the process is simple, the technology is simple and convenient, and the scaled production is favorably performed; while the prepared cumquat fruit tea is made, the extracting rate of effective ingredients of vitamin C, vitamin P, volatile oil and the like is high, the mouth feel is fresh and heavy, the fragrance of cumquat fruit is heavy, and the nutritional value is higher.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a preparation method of kumquat fruit tea. 【Background technique】 [0002] Kumquat (Fortunella margarita Swingle) is a plant under the Rutaceae Kumquat genus. It is rich in vitamin C, kumquat glycosides and other ingredients, which have certain effects on maintaining cardiovascular function and preventing diseases such as vascular sclerosis and hypertension. Drinking it can cure cough. Kumquat is sweet and warm in nature, can regulate the flow of vital energy and relieve depression, reduce phlegm. It can regulate qi, relieve cough, invigorate the stomach, reduce phlegm, prevent asthma and bronchitis. Kumquat also contains vitamin P, which is an important nutrient for maintaining blood vessel health. It can strengthen the elasticity of microvessels and can be used as an auxiliary food for hypertension, arteriosclerosis, and heart disease. It has the effects of resolvi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14A23F3/34
Inventor 黄武强孔雪萍
Owner 广西融安蚂蚁农业发展有限公司
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