Plateau vegetable common turnip tea and preparation method thereof

Abstract

The invention provides plateau vegetable common turnip tea and a preparation method thereof, and relates to the field of food. The preparation method comprises the following steps: S1, cleaning common turnip, and cutting off tassels to obtain skin-containing common turnip for later use; s2, cleaning the skin-containing common turnip with clear water, airing moisture on the skin, and performing shredding to obtain shredded common turnip; s3, putting the shredded common turnip into a screen, carrying out fixation treatment, draining water, and rapidly cooling the shredded common turnip; s4, fermenting, steaming, lightly kneading, drying and frying to obtain the common turnip tea. Through a unique preparation process, the effective components and unique flavor of the common turnip are successfully reserved, and meanwhile, the taste and components of the common turnip are fused, so that the nutritional health-care components are more diversified. The product is mellow and cool in taste, light yellow and clear in soup color and high in nutrient content, does not contain any additive, and is a pure natural green healthy beverage.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to plateau vegetable genkwa tea and a preparation method thereof. Background Art

[0002] The root of radix guajava is a plateau vegetable that grows at an altitude of 3,500 meters. It has unique nutritional and medicinal value. The root of radix guajava has a sweet taste and warm nature. It can clear away heat and detoxify, improve eyesight and remove dampness, stimulate appetite and digestion, sober up from drunkenness, and reduce weight. It has a very high regulating and supplementing effect on fighting hypoxia, fatigue, lowering blood lipids, and relieving symptoms such as acclimatization, and has a wide range of uses.

[0003] The root of arborvitae also plays an important role in the diet. When farmers and herdsmen go up the mountain to harvest crops, they often carry raw arborvitae. If they encounter altitude sickness, they can eat raw arborvitae to relieve altitude sickness, or as a food to quench thirst. This way of eating can relieve altitude sickness, but raw arborvitae has disadvantages such as inconvenience in carrying and a single taste. At present, there is no tea made from arborvitae on the market. Summary of the invention

[0004] The invention aims to provide a method for preparing plateau vegetable genkwa tea, which adopts genkwa juice for withering, can effectively remove bitter components in the genkwa tea, and retain its effective components to the greatest extent.

[0005] Another object of the present invention is to provide a plateau vegetable genkwa tea, wherein the genkwa is made into tea, which is convenient to carry and has an enhanced eating taste. The genkwa has a pure and refreshing taste, a light yellow and clear soup color, and is high in nutritional content.

[0006] The present invention solves the technical problem by adopting the following technical solutions.

[0007] On the one hand, an embodiment of the present invention provides a method for preparing plateau vegetable genkwa tea, comprising the following steps:

[0008] S1: washing the radix garnetii and removing the whiskers to obtain the radix garnetii with skin for later use;

[0009] S2: washing the radix arborescens with skin with clean water, drying the skin moisture, and making silk to obtain radix arborescens silk;

[0010] S3: Put the shredded cilantro into a sieve, perform a killing process, drain the water, and quickly cool down;

[0011] S4: fermentation, steaming, light kneading, drying and frying to obtain genkwa tea.

[0012] In some embodiments of the present invention, in step S2, the length of the genus ferox is 2-4 cm and the diameter is 0.3 cm.

[0013] In some embodiments of the present invention, in step S3, the killing treatment is: heating the genus corydalis juice to 100° C., and then immersing the genus corydalis shreds in the genus corydalis juice for 1-1.5 minutes.

[0014] In some embodiments of the present invention, in step S4, the fermentation temperature is 28-32° C., and the fermentation time is 8-9 hours.

[0015] In some embodiments of the present invention, in step S4, the drying is: at 50-60° C., the drying time is 3-4 hours, and the moisture content of the radish shreds after drying is 30%.

[0016] In some embodiments of the present invention, in step S4, the frying is: manually frying and roasting in an iron pan for 5-10 minutes.

[0017] In some embodiments of the present invention, in step S4, the water content of the fried coriander shreds is 10%.

[0018] On the other hand, an embodiment of the present invention provides a plateau vegetable genkwa tea prepared by the above method.

[0019] Compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:

[0020] The preparation method provided by the present invention successfully retains the effective ingredients and unique flavor of the radix corydalis through a unique preparation process, and at the same time incorporates the taste and ingredients of the radix corydalis, making the nutritional and health care ingredients more diversified. The product not only has a pure and refreshing taste, a light yellow and clear soup color, and high nutritional ingredients, but also does not add any additives, and is a purely natural green and healthy drink. Secondly, the use of radix corydalis juice for fixing solves the problem of the bitterness of traditional radix corydalis, improves the quality of the product, and is conducive to drinking. In the fixing process, the basic components of the amino acids contained in the radix corydalis that constitute the protein do not change, and it has the function of evenly regulating the blood supply to the brain and the cell structure of the body, can quickly repair the body, provide nutrition to the body, and can avoid infection by harmful microorganisms.

[0021] The genus arborvitae tea provided by the invention is prepared by making raw genus arborvitae into tea. Compared with raw genus arborvitae, the tea has a smaller density and is convenient to carry and drink. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0023] Figure 1 The present invention is a schematic diagram of the process of preparing genkwa tea according to an embodiment of the present invention. DETAILED DESCRIPTION

[0024] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0025] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other. The present invention will be described in detail below with reference to specific embodiments.

[0026] The embodiment of the present invention provides a method for preparing plateau vegetable genkwa tea, comprising the following steps:

[0027] S1: washing the radix garnetii and removing the whiskers to obtain the radix garnetii with skin for later use;

[0028] S2: Wash the peeled radix with clean water, dry the moisture on the surface of the radix, and make silk to obtain radix silk; the radix silk is 2-4 cm long and 0.3 cm in diameter.

[0029] S3: Put the shredded coriander into a sieve, heat the coriander juice to 100°C, immerse the shredded coriander in the juice for 1-1.5 minutes, drain the water, and cool down quickly;

[0030] S4: Ferment in a sealed container at 28-32°C for 8-9 hours, steam, gently knead, and dry at 50-60°C for 3-4 hours, the moisture content of the dried coriander root shreds being 30%, and manually stir-fry in an iron pan for 5-10 minutes, the moisture content of the stir-fried coriander root shreds being 10%, to obtain coriander root tea.

[0031] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0032] Example 1

[0033] Prepare cilantro tea as follows:

[0034] 1. Cut the head and tail of fresh coriander roots to obtain whole coriander roots with skin; wash the fresh coriander roots for the second time, dry them and set aside.

[0035] 2. Cut the dried coriander roots of different sizes into pieces, keeping the diameter at 4cm. After cutting, cut them into shreds by machine. The diameter of the shredded coriander roots is 0.3cm and the length is 2-4cm. Place them on a plate for later use.

[0036] 3. Wash and set aside fresh coriander roots to squeeze the juice. Use a juicer to squeeze the juice from the coriander roots, remove the residue, filter, and put it in a heating bucket for later use.

[0037] 4. Heat the radix quail juice to 100℃, the mass ratio of radix quail juice to radix shreds is 1.5:1, the radix quail juice can be reused 3 times. Pour the radix shreds into the heating bucket to kill the green, the killing time is 1 minute, pick up and set aside.

[0038] 5. Pour the withered shredded coriander into a sealable container and ferment naturally for 8 hours. When the shredded coriander changes color to yellow, put it in a cloth bag and proceed to the next step.

[0039] 6. Steam the fermented shredded coriander for 5 minutes until it becomes soft and astringent. Spread it out to cool before proceeding to the next step. During the dry steaming process, check that the coriander is not cooked through. Remove from the pot when it becomes soft.

[0040] 7. Rub the cooled coriander shreds into curls, spread them flat on a drying tray, and proceed to the next step.

[0041] 8. Place the drying tray on the drying rack and send it to the drying room. The temperature in the drying room is 60℃. Quickly evaporate the moisture in a short time and control the moisture at 30%. Close the drying room and proceed to the next step.

[0042] 9. Take the coriander shreds out of the drying room, put them into an iron pot, heat the iron pot to 40°C, and fry the coriander shreds and the fried highland barley in the iron pot to physically enhance the aroma. Then sift out the highland barley rice to make the highland barley rice fragrant coriander tea.

[0043] Example 2

[0044] Prepare cilantro tea as follows:

[0045] 1. Cut the head and tail of fresh coriander roots to obtain whole coriander roots with skin; wash the fresh coriander roots for the second time, dry them and set aside.

[0046] 2. Cut the dried coriander roots of different sizes into pieces, keeping the diameter at 4cm. After cutting, cut them into shreds by machine. The diameter of the shredded coriander roots is 0.3cm and the length is 2-4cm. Place them on a plate for later use.

[0047] 3. Wash and set aside fresh coriander roots to squeeze the juice. Use a juicer to squeeze the juice from the coriander roots, remove the residue, filter, and put it in a heating bucket for later use.

[0048] 4. Heat the coriander juice to 100℃. The mass ratio of coriander juice to coriander shreds is 1.5:0.8. Pour the coriander shreds into a heating barrel to wither. The withering time is 1 minute. Remove and set aside.

[0049] 5. Pour the withered shredded coriander into a sealable container and ferment naturally for 8 hours. When the shredded coriander changes color to yellow, put it in a cloth bag and proceed to the next step.

[0050] 6. Steam the fermented shredded coriander for 5 minutes until it becomes soft and astringent. Spread it out to cool before proceeding to the next step. During the dry steaming process, check that the coriander is not cooked through. Remove from the pot when it becomes soft.

[0051] 7. Rub the cooled coriander shreds into curls, spread them flat on a drying tray, and proceed to the next step.

[0052] 8. Place the drying tray on the drying rack and send it to the drying room. The temperature in the drying room is 55°C. Quickly evaporate the moisture in a short time and control the moisture at 30%. Close the drying room and proceed to the next step.

[0053] 9. Take the coriander shreds out of the drying room, put them into an iron pot, heat the iron pot to 40°C, and fry the coriander shreds and the fried highland barley in the iron pot to physically enhance the aroma. Then sift out the highland barley rice to make the highland barley rice fragrant coriander tea.

[0054] Example 3

[0055] Prepare cilantro tea as follows:

[0056] 1. Cut the head and tail of fresh coriander roots to obtain whole coriander roots with skin; wash the fresh coriander roots for the second time, dry them and set aside.

[0057] 2. Cut the dried coriander roots of different sizes into pieces, keeping the diameter at 4cm. After cutting, cut them into shreds by machine. The diameter of the shredded coriander roots is 0.3cm and the length is 2-4cm. Place them on a plate for later use.

[0058] 3. Wash and set aside fresh coriander roots to squeeze the juice. Use a juicer to squeeze the juice from the coriander roots, remove the residue, filter, and put it in a heating bucket for later use.

[0059] 4. Heat the radish juice to 100℃, the mass ratio of radish juice to radish shreds is 1.5:1. Pour the radish shreds into the heating bucket for 1 minute, and then remove them for later use.

[0060] 5. Pour the withered shredded coriander into a sealable container and ferment naturally for 8 hours. When the shredded coriander changes color to yellow, put it in a cloth bag and proceed to the next step.

[0061] 6. Steam the fermented shredded coriander for 5 minutes until it becomes soft and astringent. Spread it out to cool before proceeding to the next step. During the dry steaming process, check that the coriander is not cooked through. Remove from the pot when it becomes soft.

[0062] 7. Rub the cooled coriander shreds into curls, spread them flat on a drying tray, and proceed to the next step.

[0063] 8. Place the drying tray on the drying rack and send it to the drying room. The temperature in the drying room is 50°C. Quickly evaporate the moisture in a short time and control the moisture at 30%. Close the drying room and proceed to the next step.

[0064] 9. Take the coriander shreds out of the drying room, put them into an iron pot, heat the pot to 40℃, stir-fry the coriander shreds and Tibetan tea in the iron pot to physically enhance the aroma, then sift out the Tibetan tea to make coriander tea with tea aroma.

[0065] Comparative Example 1

[0066] The difference from Example 1 is that clean water is used for killing, and the other raw materials and steps are the same as those of Example 1.

[0067] Experimental example

[0068] With reference to GB5009.5-2016 "National Food Safety Standard for Determination of Protein in Food", GB5009.6-2016 "National Food Safety Standard for Determination of Fat in Food", and GB5009.88-2023 "National Food Safety Standard for Determination of Dietary Fiber in Food", the effective ingredients of Examples 1-3 and Comparative Example 1 were detected, and the results are shown in Table 1.

[0069] Table 1

[0070] Example 1 Example 2 Example 3 Comparative Example 1 Aspartic acid 0.53％ 0.55％ 0.49％ 0.38％ Glutamate 0.11％ 0.13％ 0.12％ 0.08％ Protein mg / 100g 0.678 0.659 0.623 0.578 Total sugar mg / 100g 4.8 4.7 4.8 4.3 Vitamin C mg / 100g 20.7 20.4 20.6 18.9 Calcium mg / kg 372 368 369 354 Iron mg / kg 6.33 6.27 6.35 6.05 Crude fiber mg / 100g 1.15 1.11 1.23 1.04

[0071] In the plateau area, 10 tourists were randomly selected to evaluate the appearance, aroma, soup color, taste, and effects of the genus genus tea of ​​Example 1, with the score set as: 0-10 points for appearance, 0-10 points for aroma, 0-10 points for soup color, 0-10 points for taste, and 0-10 points for effects. The total score was calculated, and the results are shown in Table 2.

[0072] Table 2

[0073] Example 1 Example 2 Example 3 Comparative Example 1 shape 90 91 93 80 aroma 98 95 97 85 Soup color 97 96 90 83 taste 92 95 93 81 effect 89 92 91 88

[0074] It can be concluded from Table 1 that the genus dahliae tea of ​​Examples 1-3 is rich in nutrients and has a high content of various trace elements. Compared with Comparative Example 1, the use of genus dahliae juice for the fixation treatment can remove the bitter components in the genus dahliae to the greatest extent, thereby improving the taste of the genus dahliae tea. It can be concluded from Table 2 that compared with Comparative Example 1, the genus dahliae tea of ​​Examples 1-3 has a better appearance, aroma, soup color, and taste. The performance of the genus dahliae tea can be improved by fixing the genus dahliae juice.

[0075] The genus quail tea prepared by the process of the present invention has a high overall antioxidant property. The genus quail tea samples of the embodiment and the comparative example are vacuum-packed and stored at room temperature for 36 months. Samples are taken quarterly to determine the peroxide value, and the determination is carried out with reference to GB5009.227-2023 "Determination of Peroxide Value in Foods of National Food Safety Standard". The quality is good, no bad smell is found, and no rancidity occurs. The tea can be stored at room temperature for 36 months with good quality.

[0076] In summary, the genus croton tea and preparation method provided by the embodiments of the present invention successfully retain the effective ingredients and unique flavor of genus croton through a unique preparation process, and at the same time incorporate the taste and ingredients of genus croton, making the nutritional and health care ingredients more diversified. This product not only has a pure and refreshing taste, a light yellow and clear soup color, high nutritional content, but also does not add any additives, and is a purely natural green and healthy drink. Secondly, the use of genus croton juice for fixing solves the problem of the bitterness of traditional genus croton, improves the quality of the product, and is conducive to drinking. In the process of fixing, the basic components of the amino acids contained in genus croton do not change, and it has the function of evenly regulating the blood supply to the brain and the cell structure of the body, can quickly repair the body, provide nutrition to the body, and can avoid infection by harmful microorganisms.

[0077] The embodiments described above are part of the embodiments of the present invention, rather than all of the embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

Claims

1. A method for preparing plateau vegetable genkwa tea, characterized in that: The following steps are involved: S1: washing the radix garnetii and removing the whiskers to obtain the radix garnetii with skin for later use; S2: washing the radix arborescens with skin with clean water, drying the skin moisture, and making silk to obtain radix arborescens silk; S3: Put the shredded cilantro into a sieve, perform a killing process, drain the water, and quickly cool down; S4: ferment, steam, gently knead, dry and stir-fry to obtain genkwa tea.

2. The method for preparing plateau vegetable genkwa tea according to claim 1, characterized in that: In step S2, the length of the genus ferox is 2-4 cm and the diameter is 0.3 cm.

3. The method for preparing plateau vegetable genkwa tea according to claim 1, characterized in that: In the step S3, the withering treatment is as follows: heating the genus corydalis juice to 100° C., and then immersing the genus corydalis shreds in the genus corydalis juice for 1-1.5 minutes.

4. The method for preparing plateau vegetable genkwa tea according to claim 3, characterized in that: The mass ratio of genus coriander juice to genus coriander silk is 1.5:(0.8-1).

5. The method for preparing plateau vegetable genkwa tea according to claim 1, characterized in that: In step S4, the fermentation temperature is 28-32° C. and the fermentation time is 8-9 hours.

6. The method for preparing plateau vegetable genkwa tea according to claim 1, characterized in that: In step S4, the drying is: first drying at 50-60° C. for 3-4 hours, and the moisture content of the cilantro shreds after drying is 30%.

7. The method for preparing plateau vegetable genkwa tea according to claim 1, characterized in that: In the step S4, the frying is: manually frying and roasting in an iron pan for 5-10 minutes.

8. The method for preparing plateau vegetable genkwa tea according to claim 1, characterized in that: In the step S4, the water content of the fried coriander shreds is 10%.

9. A plateau vegetable genkwa tea, characterized in that: Prepared by the method according to any one of claims 1 to 8.

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