Preparation process of dried rosaroxburghii with tea flavor

A preparation process and technology for dried prickly pear, which is applied in the field of preparation technology of dried prickly pear with tea flavor, can solve problems such as singleness, and achieve the effects of rich nutrition, removal of bitterness and unique taste

Inactive Publication Date: 2019-06-14
QIANNAN NORMAL UNIV FOR NATTIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on the taste of prickly pears made into snacks is still relatively simple, and there has been no report of tea-flavored dried prickly pears. It is necessary to study tea-flavored dried prickly pears.

Method used

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  • Preparation process of dried rosaroxburghii with tea flavor
  • Preparation process of dried rosaroxburghii with tea flavor
  • Preparation process of dried rosaroxburghii with tea flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: a kind of preparation technology of tea-flavored dried Rosa roxburghii comprises the following steps:

[0049] (1) Take the fresh Rosa roxburghii fruit, cut off the head and tail, then cut it into two halves from the middle, remove the core, then soak it in clean water for 7 hours, filter it out and wash it 4 times with clean water; put the washed Rosa roxburghii pulp in Dry at 40°C until the water content is 30%, and take it out to obtain dried Rosa roxburghii;

[0050] (2) Take 1 g of green tea leaves, soak in 90 ml of water at 85°C for 5 minutes, filter the tea, put the dried Rosa roxburghii prepared in step (1) into the tea and soak for 50 minutes, then filter the tea to obtain product A;

[0051] (3) Mix 12g of product A, 9g of sugar, 0.4g of Zanthoxylum bungeanum, 0.1g of star anise and 0.6g of fennel, and stir evenly, then place it in an autoclave at 110°C for 20min, take it out and cool it down to get tea-flavored pungent Dried pears.

Embodiment 2

[0052] Embodiment 2: a kind of preparation technology of tea-flavored dried roxburghii, comprising the following steps:

[0053](1) Take the fresh Rosa roxburghii fruit, cut off the head and tail, then cut it in half from the middle, remove the core, soak it in clean water for 8 hours, filter it out and wash it with clean water 3 times to clean it; put the washed Rosa roxburghii pulp in Dry at 35°C until the water content is 25%, and take out to obtain dried Rosa roxburghii;

[0054] (2) Take 5 g of green tea leaves, soak in 80 ml of water at 80° C. for 3 minutes, filter the tea, and soak the dried roxburghii prepared in step (1) in tea for 40 minutes, then filter out the tea to obtain product A;

[0055] (3) Mix 8g of product A, 6g of sugar, 0.2g of Zanthoxylum bungeanum, 0.07g of star anise and 0.3g of fennel, and stir evenly, then place it in an autoclave at 100°C for 15 minutes, take it out and cool it down to get tea-flavored pungent Dried pears.

Embodiment 3

[0056] Embodiment 3: a kind of preparation technology of tea-flavored prickly pear dried, is characterized in that, comprises the following steps:

[0057] (1) Take the fresh Rosa roxburghii fruit, cut off the head and tail, then cut it in half from the middle, remove the core, then soak it in clean water for 8 hours, filter it out and wash it with clean water 5 times to clean it; put the washed Rosa roxburghii pulp in Dry at 45°C until the moisture content is 35%, and take out to obtain dried Rosa roxburghii;

[0058] (2) Take 10 g of green tea leaves, soak in water at 90°C for 8 minutes, filter the tea, put the dried Rosa roxburghii prepared in step (1) into the tea and soak for 60 minutes, then filter the tea to obtain product A;

[0059] (3) Mix 16g of product A, 12g of sugar, 0.6g of Zanthoxylum bungeanum, 0.13g of star anise and 0.9g of fennel, and stir evenly, then place it in an autoclave at 120°C for 25 minutes, take it out and cool it down to get the tea-flavored tho...

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Abstract

The invention discloses a preparation process of a dried rosaroxburghii with a tea flavor, which comprises the following steps: (1) taking a fresh rosaroxburghii fruit, cutting off the head and tail,then cutting into two halves from the middle, removing the core, and then placing in clear water for 7-8 hours, washing and cleaning after filtration; drying the washed rosaroxburghii pulp at 35-45 DEG C until the water content is 25-35 % to obtain the dried rosaroxburghii; (2) taking green tea leaves and placing in 80-90 DEG C in water for 3-8 minutes, leaching tea water, and soaking the dried rosaroxburghii prepared in step (1) in tea water for 40-60 minutes, then filtering out the tea water to get A; (3) adding sugar, pepper, star anise and fennel to A, stirring well, then putting in an autoclave at 100-120 DEG C for 15-25 minutes, taking out and cooling to obtain the dried rosaroxburghii with the tea flavor. The prepared dried rosaroxburghii has the advantages of unique taste, rich nutrition and superior mouthfeel, and is of great significance for promoting the economic benefit of the rosaroxburghii.

Description

technical field [0001] The invention relates to a preparation process of dried roxburghii, in particular to a preparation process of tea-flavored dried roxburghii. Background technique [0002] Guizhou's specialty wild fruit is prickly pear [Rosa roxburghii Tratt], which belongs to the genus Rosa in the family Rosaceae. Prickly pear is a perennial deciduous shrub, about two feet high, with thorns on the branches and fruits, opposite leaves, oval, and serrated edges. Yellow flowers bloom in spring and mature in July and August every year. The fruit is large and fleshy. The taste of fresh fruit is sour and astringent at first, and becomes sweet instantly. Rosa roxburghii is native to the Yunnan-Guizhou Plateau, and mainly grows in Guizhou, Sichuan, and Yunnan. Guizhou has the most varieties of roxburghii, and its output ranks first in the country. Rosa roxburghii is rich in a variety of nutrients. Ripe roxburghii has thick flesh, sweet and sour taste, fruit rich in sugar, vi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/10A23L33/00A23L33/105
Inventor 李静杨小蓉韦玲冬李永波赵洪
Owner QIANNAN NORMAL UNIV FOR NATTIES
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