Hami jujube mixed tea replacement and preparation method thereof

A technology of Hami jujube and substitute tea, which is applied in the field of Hami jujube compound substitute tea and its preparation, can solve the problems of color, browning, quality factors, etc., and achieve the effects of flavor coordination, rich roasted jujube aroma, and improved nutritional function

Pending Publication Date: 2020-02-28
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a compound substitute tea of ​​Hami jujube and its preparation method. The present invention uses Hami jujube pulp granules as the main raw material, and adds tender almond powder, yam powder, dried longan fruit pieces, and dried thorn pear fruit pieces. Jujube is used as an auxiliary material, with a harmonious flavor and a suitable sour and sweet taste. Through the synergistic effect of various active ingredients, the effect of nourishing blood and strengthening the spleen is achieved; the specific particle size of Hami jujube pulp granules is used to ensu

Method used

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  • Hami jujube mixed tea replacement and preparation method thereof
  • Hami jujube mixed tea replacement and preparation method thereof
  • Hami jujube mixed tea replacement and preparation method thereof

Examples

Experimental program
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Example Embodiment

[0036] Example one:

[0037] The present invention specifically provides a Hami jujube compound substitute tea, which, in parts by weight, comprises 60-70 parts of Hami jujube pulp particles, 7-11 parts of tender almond powder, 6-10 parts of yam powder, and dried longan pieces 3-5 servings, 3-5 servings of dried prickly pear fruit pieces.

Example Embodiment

[0038] Embodiment two:

[0039] The present invention provides a method for preparing the above-mentioned Hami jujube compound substitute tea, which specifically adopts the following technical steps:

[0040] (1) Select Hami jujube with no diseases and insect pests and intact epidermis, wash and remove the nucleus, cut into Hami jujube pieces of about 5mm, put them in a 45-65℃ drying oven, and dehydrate for 10-14h, with a water content of 20- 25%;

[0041] (2) Crush the dehydrated Hami jujube slices prepared in step (1) with a pulverizer, and pass through a 20-60 mesh sieve;

[0042] (3) Put the crushed Hami jujube slices prepared in step (2) at 105-125°C and bake for 20-40 minutes to obtain Hami jujube pulp particles;

[0043] (4) Mix the Hami jujube pulp granules prepared in step (3) with tender almond powder, yam powder, dried longan fruit pieces, and dried prickly pear fruit pieces to obtain a Hami jujube compound substitute tea.

Example Embodiment

[0044] Embodiment three:

[0045] The Hami jujube is cleaned and cored, cut into Hami jujube slices of about 5mm, and placed in a 60℃ drying oven for 10h dehydration. After drying, they are crushed into fine particles, passed through a 40-mesh sieve, and the under-sieve is placed at 115℃, Bake for 40 minutes to obtain Hami jujube pulp granules; mix 7kg Hami jujube pulp granules, 0.7kg tender almond powder, 0.8kg yam powder, 0.4kg dried longan fruit pieces and 0.5kg dried prickly pear pieces to obtain Hami jujube pieces. Jujube compound substitute tea.

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Abstract

The invention discloses a Hami jujube mixed tea replacement and a preparation method thereof. The Hami jujube mixed tea replacement comprises, by weight, 60-70 parts of Hami jujube pulp particles, 7-11 parts of tender apricot kernel powder, 6-10 parts of yam rhizome powder, 3-5 parts of dried longan pieces, and 3-5 parts of dried pieces of roxburgh rose fruit; when Hami jujube slices are subjectedto 50 DEG C for about 12 h for dehydrating until the water content is about 24%, the color of the jujube slices and the yield of crushed target particles are the highest; when the crushed Hami jujubegranules are screened through a 40-mesh sieve, the highest extract content is 84.07%; the Hami jujube mixed tea replacement prepared helps overcome the technical problem that of bitter and hot tasteand color browning are caused in the traditional jujube drying process, and also ensures rapid dissolution and high leachate during brewing; the application value and nutritional function of the finished product are improved, the requirements of modern food industry development for safety, health and nutrition are met, and the Hami jujube mixed tea replacement is a novel food which is safe, healthy and nutritional and accords with the development of times, is suitable for industrial continuous production and is worthy of wide application.

Description

technical field [0001] The invention belongs to the field of food, in particular, the invention belongs to the technical field of compound substitute tea of ​​Hami jujube and its preparation method. Background technique [0002] Hami jujube is a relatively independent fine variety in the Chinese red jujube family. It is a treasure among fruits that have been domesticated for a long time under the specific climatic conditions of the Gobi in the South Plain in Hami, Xinjiang. Jujube has been cultivated in Hami for two thousand years. It has the advantages of large size, thin skin, small core, thick flesh, good color, high sugar content, and dry without wrinkling. Hami jujube has extremely high nutritional and health value, and it is the favorite fruit among about 700 kinds of jujube families in China. According to the measurement and analysis of relevant departments, the average fresh weight of Hami jujube is about 17g, the weight of large fruit is 35g, the yield of meat is 9...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 李焕荣陈恺许铭强何欣
Owner XINJIANG AGRI UNIV
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