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A kind of preparation method of debitter camellia

A technology of camellia oleifera and tea leaves, which is applied in the field of preparation of camellia oleifera, which can solve the problems of oily camellia oleifera, strange taste, time-consuming and laborious, etc., and achieve the effect of unique flavor and low bitterness

Active Publication Date: 2022-05-31
HUNAN UNIV OF SCI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the acceleration of the pace of modern life, few adhere to the traditional method of making camellia oleifera, because the traditional method of making camellia oleifera is time-consuming and laborious. The core of making camellia oleifera lies in the strength and method of manual beating, which cannot be imitated by modern techniques. The process of beating can only use the process of grinding or grinding, but the method of grinding or grinding will release the bitter taste of fried camellia and ginger. more bitter
[0004] The methods of eliminating bitterness are mainly divided into the method of masking bitterness and the method of eliminating bitterness. The method of eliminating bitterness is to study the components of bitter substances in Camellia oleifera, and then use extraction and other methods to separate and eliminate them. However, the components of bitter substances in Camellia oleifera are extremely complex and difficult to separate; The method of masking the bitterness is to add sugar, salt or other taste-masking substances to disperse the bitterness and achieve the effect of paralyzing the bitter taste buds of the tongue. However, using salt or sugar to cover up the bitterness of the Camellia oleifera will make the Camellia oleifera taste very greasy, taste weird, and taste bitter. cannot be completely eliminated

Method used

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  • A kind of preparation method of debitter camellia
  • A kind of preparation method of debitter camellia
  • A kind of preparation method of debitter camellia

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Selection of debittering ingredients

[0024] In view of the difficulty of directly removing bitterness, the present embodiment adopts tea and other materials to cooperate and fry to remove bitterness. 25±2%, slice thickness 1.5mm), fresh figs, dried figs (moisture content 18±2%, slice thickness 1.5mm), herbs, rose petals, and the control was only tea leaves.

[0025] Prepare Camellia oleifera according to the following method: soak the tea leaves in warm water (50°C) for 2 hours, then wash them twice with normal temperature water, and dry them; add ginger that accounts for half the mass of the tea leaves, and fry them in an oil pan for 15 minutes (the temperature of the oil in the oil pan is 100°C); take out the fried material, pulverize it, pass it through a 60-mesh sieve, add hot water (75°C) according to the ratio of material:water mass ratio of 1:3, stir evenly, filter, and remove the filtrate; add to the filter residue Add 3 times the weight of hot wate...

Embodiment 2

[0031] Example 2 Batching Optimization

[0032] After the selection of dry figs, the raw material for debittering, the dosage ratio of tea and dry figs is the key factor for debittering. 10:14, 10:12, 10:10, 10:8, 10:6, 10:4.

[0033] Prepare Camellia oleifera according to the following method: soak the tea leaves in warm water (50°C) for 2 hours, then wash them twice with normal temperature water, and dry them; mix the dried figs with the cleaned tea leaves, add ginger, and fry them in a frying pan for 15 minutes (oil The temperature of the oil in the pot is 100°C); take out the fried material, pulverize it, pass it through a 60-mesh sieve, add hot water (75°C) according to the ratio of material:water mass ratio of 1:3, stir well, filter, remove Filtrate; add 3 times the weight of hot water (100° C.) to the filter residue, stir evenly, filter, naturally cool the filtrate to room temperature, and encapsulate; the consumption-mass ratio of the tea leaves and ginger is 10:5. T...

Embodiment 3

[0035] Embodiment 3 Material sieving size optimization

[0036] The bitter taste is released from the material, and the substance that inhibits the bitter taste is also released from the material. The particle size of the material has a great influence on the bitter taste. If the particle is too small, various substances are fully released, which makes the concentration of tea oil large and the types of substances released. too much, the bitterness value is large, the particles are too large, the release amount of flavor substances is too small, and the taste of Camellia oleifera is too weak. Therefore, exploring the appropriate particle size is an important factor.

[0037] The sieving gradient is set to 30 mesh, 40 mesh, 50 mesh, 60 mesh, 70 mesh, 80 mesh, 90 mesh, and 100 mesh, and the Camellia oleifera is prepared according to the following method: soak the tea leaves in warm water (50 ° C) for 2 hours, and then use room temperature Rinse twice with clean water and dry; mi...

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Abstract

The invention discloses a method for preparing bitter camellia oleifera. First soak the tea leaves in warm water, then wash them with clean water at room temperature, and dry them in the air; then slice the dried figs, mix them with the washed tea leaves, add ginger, and fry them in an oil pan; take out the fried materials, crush them, Add hot water, stir evenly, filter, and remove the filtrate; finally add hot water to the filter residue, stir evenly, filter, cool the filtrate to room temperature naturally, and package. The preparation method of the present invention overcomes the traditional operation method of beating after frying, so that the production of camellia oleifera can be industrialized. In addition, in order to overcome the bitter taste of the material extract in the industrial production process, dry figs and tea leaves are used to compound and discarded. By the method of filtering the liquid for the first time, the prepared Camellia oleifera has little bitterness and unique flavor.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, in particular to a preparation method of debittered Camellia oleifera. Background technique [0002] There are many folk customs of drinking tea in my country. As early as the Tang Dynasty in my country, there was a custom of drinking "tea camellia" in Hunan tea culture. The so-called "tea camellia" refers to the tea leaves prepared after being greened, rolled and sun-dried. Together with ginger and green onions, they are introduced into boiling oil to stir-fry. Add boiling water to boil to remove residue. Camellia oleifera has a saying that "one pot is bitter, two pots are sipped, three pots and four pots are good camellia", a rough taste of camellia is a little bit bitter, but aftertaste has a sweetness, often drinking camellia has many benefits, one is longevity and health preservation, The second is beauty and fitness, and the third is digestion and soothing the stomach. [00...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/18
CPCY02A40/90
Inventor 陈小明
Owner HUNAN UNIV OF SCI & ENG