CN106666011A - Method for making honey-fried oriental cherry blossom tea - Google Patents
Method for making honey-fried oriental cherry blossom tea Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 9
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- 235000014001 Prunus serrulata Nutrition 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 title 1
- 235000019693 cherries Nutrition 0.000 claims abstract description 61
- 235000012907 honey Nutrition 0.000 claims abstract description 42
- 241001122767 Theaceae Species 0.000 claims abstract description 16
- 238000003723 Smelting Methods 0.000 claims abstract description 9
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000010612 desalination reaction Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
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- 238000003756 stirring Methods 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims 3
- 238000011033 desalting Methods 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
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- 239000000047 product Substances 0.000 description 7
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- 241001219085 Cyclopia Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- 235000013402 health food Nutrition 0.000 description 1
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- 210000004400 mucous membrane Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明属于食品科学技术领域，具体涉及一种蜜炼樱花茶的制配方法。本发明将糖渍樱花进行脱盐、脱水处理后，添加到蜂蜜中进行蜜炼，蜜炼后的混合料经反复搅拌后灌装、密封、杀菌得成品。本发明蜜炼樱花茶选用糖渍樱花和蜂蜜为原料，不再添加任何其他的添加物。蜜炼樱花茶既具有蜂蜜的营养价值，有具有樱花的芳香和色彩，是一种新型的蜂蜜饮品。随着我国樱花种植面积的扩大，作为一种经济花卉，开发樱花深加工产品，也为花农增收提供了一条有效的途径。The invention belongs to the field of food science and technology, and in particular relates to a method for preparing cherry blossom tea refined with honey. In the invention, the candied cherry blossoms are desalinated and dehydrated, then added to honey for honey smelting, and the mixed material after honey scouring is stirred repeatedly, then filled, sealed and sterilized to obtain a finished product. The honey-refined cherry blossom tea of the present invention selects candied cherry blossoms and honey as raw materials, and does not add any other additives. Honey refined cherry blossom tea not only has the nutritional value of honey, but also has the aroma and color of cherry blossoms. It is a new type of honey drink. With the expansion of cherry blossom planting area in our country, as a kind of economic flower, the development of cherry blossom deep processing products also provides an effective way for flower farmers to increase their income.
Description
技术领域technical field
涉及食品科学技术领域，具体涉及一种蜜炼樱花茶食品的制配方法。The invention relates to the field of food science and technology, in particular to a method for preparing honey-smelted cherry blossom tea food.
背景技术Background technique
蜂蜜是蜜蜂从开花植物的花中采得的花蜜在蜂巢中酿制的蜜。蜂蜜中含有葡萄糖、果糖，以及各种维生素、矿物质和氨基酸，具有滋养、润燥、解毒、美白养颜、润肠通便等医疗功效。具有很高的药用和营养价值，一直被人们视为纯天然的营养保健佳品。为了丰富蜂蜜产品的风味，人们还将水果与蜂蜜混合处理，制配不同风味的蜂蜜饮品，如蜂蜜柚子茶、蜂蜜柠檬茶等。Honey is the nectar that bees collect from the flowers of flowering plants and brewed in the hive. Honey contains glucose, fructose, and various vitamins, minerals and amino acids, which have medical effects such as nourishing, moistening dryness, detoxifying, whitening and beautifying, moistening intestines and defecating. It has high medicinal and nutritional value, and has always been regarded as a natural nutritional and health care product. In order to enrich the flavor of honey products, people also mix fruits and honey to prepare honey drinks with different flavors, such as honey grapefruit tea and honey lemon tea.
樱花为蔷薇科樱属植物，在世界各地都有栽培，樱花具有很高的观赏价值。同时，樱花还具有特殊的芳香和宜人的色彩，成为一种新兴的食用花卉。樱花含有丰富的维生素A、B、E等，具有止咳、平喘、润肺、解救的功效。樱花中的黄酮类物质还具有美容养颜，强化黏膜，促进糖分代谢的药效，被日本称之为保持肌肤年轻的“青春之花”。在日本，樱花可入药，其功能具有止咳，平喘，宣肺，润肠、解酒的功效。由于我国加工食用樱花的企业很少，添加樱花的普通食品和保健食品更是少之又少，市场上几乎没有食用樱花的产品。随着樱花在我国的种植面积不断扩大，人们对樱花食品也怀有了浓厚的兴趣。把樱花与蜂蜜制配成樱花茶，可以冲调出具有樱花特殊芳香的蜜茶，综合了樱花和蜂蜜的保健功能，成为一种新型的蜂蜜产品。Cherry blossom is a plant of the genus Prunus in the Rosaceae, which is cultivated all over the world. Cherry blossom has high ornamental value. At the same time, cherry blossoms also have special fragrance and pleasant colors, and have become a new edible flower. Cherry blossoms are rich in vitamins A, B, E, etc., which have the effects of relieving cough, relieving asthma, moisturizing the lungs, and rescuing. The flavonoids in cherry blossoms also have the effects of beautifying and nourishing the skin, strengthening mucous membranes, and promoting sugar metabolism. They are called the "flower of youth" by Japan to keep the skin young. In Japan, cherry blossoms can be used as medicine, and its function has the effects of relieving cough, relieving asthma, clearing the lungs, moistening the intestines, and relieving alcohol. Since there are very few enterprises in my country that process and eat cherry blossoms, and there are very few ordinary foods and health foods that add cherry blossoms, there are almost no edible cherry blossom products on the market. As the planting area of cherry blossoms continues to expand in my country, people are also interested in cherry blossom food. Cherry blossoms and honey are made into cherry blossom tea, and honey tea with special fragrance of cherry blossoms can be brewed, which combines the health care functions of cherry blossoms and honey and becomes a new type of honey product.
发明内容Contents of the invention
本发明提供了蜜炼樱花茶的制配方法，本工艺的特点是首次使用糖渍樱花作为原料，经过特殊的脱盐脱水处理，再配以蜂蜜进行蜜炼，能最大限度的提升樱花的风味和口感，使产品更柔和芳香。在最终成品中加入适量的温水，可以冲调出具有樱花特殊芳香的饮品。The invention provides a preparation method of honey-smelted cherry blossom tea. The characteristic of this process is that sugar-soaked cherry blossoms are used as raw materials for the first time, and after special desalination and dehydration treatment, honey is smelted with honey, which can maximize the flavor and flavor of cherry blossoms. Taste, making the product softer and more aromatic. Adding an appropriate amount of warm water to the final product can make a drink with the special aroma of cherry blossoms.
本发明蜜炼樱花茶的制配方法，是将糖渍樱花进行脱盐、脱水处理后，添加到蜂蜜中进行蜜炼，蜜炼后的混合料经反复搅拌后灌装、密封、杀菌得成品。The preparation method of the honey-smelted cherry blossom tea of the present invention is that the candied cherry blossoms are desalinated and dehydrated, then added to honey for honey-smelting, and the honey-smelted mixture is repeatedly stirred, then filled, sealed and sterilized to obtain a finished product.
本发明的方法具体包括以下步骤：Method of the present invention specifically comprises the following steps:
(1)由于成品糖渍樱花在生产过程中添加了食用盐，必须进行脱盐处理。糖渍樱花与水的比例为1:10(w/w)，并且按照用水量0.1％的比例加入食品级柠檬酸。脱盐时间为12小时，中间换水一次。(1) Due to the addition of edible salt in the production process of the finished candied cherry blossoms, desalination treatment must be carried out. The ratio of candied cherry blossoms to water is 1:10 (w/w), and food-grade citric acid is added according to the ratio of 0.1% of water consumption. The desalination time is 12 hours, and the water is changed once in the middle.
(2)将脱盐后的樱花放在滤布中，在离心机中进行离心脱水，得到脱盐脱水樱花。(2) Put the desalted cherry blossoms in a filter cloth, and perform centrifugal dehydration in a centrifuge to obtain desalted and dehydrated cherry blossoms.
(3)在成品蜂蜜中以4％的比例添加脱盐脱水樱花，在夹层式加热器具中进行蜜炼，并搅拌使樱花分散均匀，加热温度不超过60℃。(3) Add desalted and dehydrated cherry blossoms in the proportion of 4% to the finished honey, carry out honey smelting in a sandwich heating appliance, and stir to make the cherry blossoms disperse evenly, and the heating temperature does not exceed 60°C.
(4)将蜜炼后的混合料反复搅拌后灌装、密封。(4) Fill and seal the mixed material after honey smelting repeatedly after stirring.
(5)在85℃±1℃的水浴中进行杀菌。(5) Sterilize in a water bath at 85°C±1°C.
本发明蜜炼樱花茶选用具有食品生产许可资质企业生产的糖渍樱花和蜂蜜为原料，不再添加任何其他的添加物。蜜炼樱花茶既具有蜂蜜的营养价值，有具有樱花的芳香和色彩，是一种新型的蜂蜜饮品。随着我国樱花种植面积的扩大，作为一种经济花卉，开发樱花深加工产品，也为花农增收提供了一条有效的途径。The honey-refined cherry blossom tea of the present invention selects candied cherry blossoms and honey produced by an enterprise with a food production license as raw materials, and does not add any other additives. Honey refined cherry blossom tea not only has the nutritional value of honey, but also has the aroma and color of cherry blossoms. It is a new type of honey drink. With the expansion of cherry blossom planting area in our country, as a kind of economic flower, the development of cherry blossom deep processing products also provides an effective way for flower farmers to increase their income.
具体实施方式detailed description
实施例1：Example 1:
(1)以1Kg糖渍樱花，加10Kg清水和10g食品级柠檬酸，在常温下进行脱盐处理，6小时后换水(水中仍需添加0.1％的食品级柠檬酸)，12小时后完成脱盐。(1) Take 1Kg candied cherry blossoms, add 10Kg water and 10g food-grade citric acid, carry out desalination treatment at room temperature, change the water after 6 hours (0.1% food-grade citric acid still needs to be added to the water), and complete desalination after 12 hours .
(2)将脱盐后的樱花分为等量的2份，分别用滤布包好，对称的放进离心机中。以800rpm的转速离心脱水5min，得到脱水樱花。(2) Divide the desalted cherry blossoms into 2 equal parts, wrap them in filter cloth, and put them into the centrifuge symmetrically. Centrifuge and dehydrate at a speed of 800 rpm for 5 minutes to obtain dehydrated cherry blossoms.
(3)在12Kg成品蜂蜜中加入500g脱水樱花。将此樱花与蜂蜜的混合物倒在夹层式锅中进行加热，同时进行搅拌，使樱花均匀分散，当温度达到55℃时，保持20min进行蜜炼。(3) Add 500g dehydrated cherry blossoms in 12Kg finished honey. Pour the mixture of cherry blossoms and honey into a jacketed pot for heating while stirring to disperse the cherry blossoms evenly. When the temperature reaches 55°C, keep it for 20 minutes for honey smelting.
(4)将蜜炼后的混合料反复搅拌后装入事先经过热水杀菌的玻璃瓶中，每瓶装入300g蜜炼樱花茶，用金属盖将瓶口密封。(4) The mixed material after the honey smelting is stirred repeatedly and then packed into a glass bottle sterilized by hot water in advance. Each bottle is filled with 300g of honey smelting cherry blossom tea, and the mouth of the bottle is sealed with a metal cap.
(5)将玻璃瓶装蜜炼樱花茶在85℃±1℃的水浴杀菌锅中杀菌30min。(5) Sterilize the glass bottled cherry blossom tea with honey in a water-bath sterilizer at 85°C±1°C for 30 minutes.
(6)取出玻璃瓶，用流动水冷却至室温。(6) Take out the glass bottle and cool to room temperature with running water.
本发明蜜炼樱花茶的食用方法：The edible method of honey refined cherry blossom tea of the present invention:
取蜜炼樱花茶30g放入杯中，根据饮用者的需要加入适量60℃左右的热水冲调均匀即可饮用，其中的樱花花朵可以嚼食。Take 30g of honey-refined cherry blossom tea and put it into a cup, add an appropriate amount of hot water at about 60°C according to the needs of the drinker, brew it evenly and drink it, and the cherry blossom flowers in it can be chewed.
对于本领域的工程技术人员来说，依然可以对前述实施例所记载的技术方案进行修改，或对其中部分技术特征进行等同替换，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。For engineers and technicians in the field, it is still possible to modify the technical solutions described in the foregoing embodiments, or to perform equivalent replacements for some of the technical features, and within the spirit and principles of the present invention, any modifications, Equivalent replacements, improvements, etc., should all be included within the protection scope of the present invention.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232352A (en) * | 2017-05-31 | 2017-10-10 | 王玲 | A kind of preparation method of rose tea |
| CN108419875A (en) * | 2018-05-31 | 2018-08-21 | 芜湖市三山区绿色食品产业协会 | The processing method of loquat oriental cherry tea |
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