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Method for processing quince and rosemary tea cream

A processing method, the technology of rosemary, is applied in the field of tea paste processing, which can solve the problems that nutrients cannot be absorbed efficiently and the product types are single, and achieve the effect of enriching new varieties, rich nutrition, and pure taste

Inactive Publication Date: 2018-12-04
芜湖市三山区绿色食品产业协会
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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 processing method for quince and rosemary tea paste in view of the disadvantages that the nutritional substances of existing raw materials such as quince and rosemary cannot be efficiently absorbed and the types of products processed from these raw materials are relatively single. , this method can improve the nutritional value and economic value of tea paste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of processing method of quince rosemary tea paste, adopts the following steps:

[0017] a. Quince pretreatment: select quinces without pests and diseases, cut the peeled quinces into quince blocks, add 15 kg of water, 2 kg of yam blocks, and 1 kg of quince blocks to 10 kg of quince blocks for beating , filter through a 70-mesh sieve to obtain quince pulp and quince residue, smash 5kg quince bark with 5kg quince residue, 1kg sarsaparilla juice, 1kg hawthorn juice, 0.5kg Mix licorice juice to prepare quince paste, add 0.004kg of cellulase and 0.002kg of pectinase to the quince paste, enzymatically hydrolyze it for 2.5 hours at 45°C, set aside, combine quince bark with quince Combined enzymatic hydrolysis of slag improves the utilization rate of raw materials;

[0018] B. rosemary processing: fresh rosemary is cleaned, and the rosemary of 5kg is mixed with the purslane of 3kg and the leaves of Cyclocarya paliurus oleracea of ​​2kg, chopped and beaten to make rosema...

Embodiment 2

[0024] A kind of processing method of quince rosemary tea paste, adopts the following steps:

[0025] a. Quince pretreatment: select quinces without pests and diseases, cut the peeled quinces into quince pieces, add 20kg of water, 2kg of loquat pieces, 2kg of loofah pieces, 1kg of quinces to 10kg of quinces. The fig pieces of the quince are beaten, and the quince pulp and the quince residue are obtained by filtering through a sieve of 80 meshes. The quince peel of 5kg is crushed with the quince residue of 5kg, the mulberry juice of 1kg, and the carrot juice of 1kg. , 0.8kg of seaweed powder were mixed to prepare quince flour, and 0.006kg of cellulase and 0.003kg of pectinase were added to the quince flour, and enzymolysis was carried out at 50°C for 2 hours. Combined enzymatic hydrolysis of skin and quince residue improves the utilization rate of raw materials;

[0026] b. Rosemary treatment: fresh rosemary is cleaned, 6kg of rosemary is mixed with quince leaves of 2kg, loqua...

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PUM

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Abstract

The invention discloses a method for processing quince and rosemary tea cream. The method comprises the following steps: pretreating and preparing quince; treating rosemary; preparing tea powder extract; performing mixing and grinding; and preparing tea cream and the like. The tea cream is prepared by using quince and rosemary which are environment-friendly and healthy and have rich nutrition andwide source as raw materials, the production cost can be reduced, new variety and nutrients of the tea cream are enriched. The tea cream is convenient to carry, has pure color, pure taste and high economic benefit, and has a wide market prospect.

Description

technical field [0001] The invention relates to a processing method of tea paste, in particular to a processing method of quince rosemary tea paste. Background technique [0002] Quince, also known as wedge hawthorn, mantan, etc., is the fruit of the quince tree of the genus Quince in the Rosaceae family. It is sweet, sour, and warm in nature. "Ben Cao Tu Jing" records: "Treat the food accumulated in the chest and diaphragm, remove the vinegar water, and quench the thirst. If you want to lie down and eat one or two pieces, you can go to bed. It is suitable for both raw and cooked." Chinese medicine believes that quinces are warm in nature and non-toxic, and have dampness Relieving heat, relaxing tendons and activating collaterals, digesting food and treating heatstroke, vomiting and diarrhea, abdominal distension, joint pain, cramps, indigestion and other diseases. The fruit has a strong aroma and contains a variety of nutrients. The dry matter content is 15.5-23.9%, the su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 王博张玲陈惠
Owner 芜湖市三山区绿色食品产业协会
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