CN106387217A - Preparation method of olive residue powder tea - Google Patents
Preparation method of olive residue powder tea Download PDFInfo
- Publication number
- CN106387217A CN106387217A CN201610795500.8A CN201610795500A CN106387217A CN 106387217 A CN106387217 A CN 106387217A CN 201610795500 A CN201610795500 A CN 201610795500A CN 106387217 A CN106387217 A CN 106387217A
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- CN
- China
- Prior art keywords
- slag
- ground
- fructus oleae
- oleae europaeae
- olive
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of food processing, and relates to a preparation method of olive residue powder tea. The preparation method comprises the following steps of (1) performing squeezing and centrifugation: picking olive fruits, removing branches and leaves, cleaning the picked olive fruits without the branches and leaves, crushing the cleaned olive fruits to obtain olive pulp, and performing separation with a centrifuge to obtain oil, water and residues; (2) pretreating olive residues: performing microwave drying on the olive residues, crushing the dried olive residues, and screening the crushed olive residues so as to obtain the olive residue powder; (3) performing decoloration: adding an alkaline hydrogen peroxide solution into the olive residue powder for decoloration, washing solid phases with water until no hydrogen peroxide residues are generated, and then performing drying; (4) performing fragrance blending: uniformly mixing crushed dried jasmine flowers with the obtained olive residue powder so as to obtain the finished product of the olive residue powder tea; and (5) performing sterilization and packaging. The method disclosed by the invention is easy to make and suitable for industrialized production.
Description
Technical field
The invention belongs to food processing technology field is and in particular to a kind of preparation method of Fructus oleae europaeae ground-slag tea.
Background technology
Fructus oleae europaeae slag is waste gas residue after squeezing processing for the Fructus oleae europaeae, can be used as feedstuff or fertilizer, but most
It is dropped.It is true that Fructus oleae europaeae slag is rich in the many kinds of substance such as terpenoid, flavone, polyphenol, vitamin e, there is nourishing and protecting liver, improve and sleep
Dormancy, prophylaxis of cancer, enhance immunity etc. act on.
The existing at present relevant report being fabricated to tea with regard to Fructus oleae europaeae, but be confined to leaf of Fructus oleae europaeae more, and by Fructus oleae europaeae slag
There is not been reported to be fabricated to tea.
Content of the invention
It is an object of the invention to provide a kind of preparation method of Fructus oleae europaeae ground-slag tea.
The present invention seeks to be achieved through the following technical solutions：
A kind of preparation method of Fructus oleae europaeae ground-slag tea, comprises the following steps：
(1) squeeze and be centrifuged：Pluck olea europaea fruit, clean after removing branch and leaf, smash pulping, isolate profit with centrifuge
And slag；
(2) Fructus oleae europaeae slag pretreatment：Step (1) gained Fructus oleae europaeae slag through microwave drying, pulverize and sieve after Fructus oleae europaeae slag
Powder；
(3) decolour：Alkaline hydrogen peroxide solution is added to be decoloured, by solid phase in step (2) gained Fructus oleae europaeae ground-slag
It is washed to no residual peroxide, be then dried；
(4) perfumery：Size-reduced Flos Jasmini Sambac is done and uniformly mixes with step (3) gained Fructus oleae europaeae ground-slag, obtain Fructus oleae europaeae
Ground-slag tea finished product；
(5) sterilize and pack：After step (4) gained finished product is sterilized, subpackage is carried out using nonwoven fabrics package bag, system
It is made teabag.
Further, the described centrifuge speed of step (1) is 5000 revs/min.
Further, the step of the described microwave drying of step (2) is：The temperature of first stage is 15 DEG C, second stage
Temperature is 30 DEG C, and the temperature of phase III is 20 DEG C, and the temperature of fourth stage is 15 DEG C, controls its water content to be 5%.
Further, pulverize and sieve described in step (2) rear Fructus oleae europaeae ground-slag size be 2-5mm.
Further, the consumption of the described alkaline hydrogen peroxide solution of step (3) is described Fructus oleae europaeae ground-slag quality
0.5%.
Further, the described Flos Jasmini Sambac dry granular footpath through smashing of step (4) is 1-2mm；The described Flos Jasmini Sambac through smashing is done
Mass ratio with described Fructus oleae europaeae ground-slag is 1: 3.
Further, the method that step (5) sterilizes is ultraviolet light sterilization.
The preparation method of the Fructus oleae europaeae ground-slag tea that the present invention provides, the method easily operated it is adaptable to industrialization production.And
Rich in taste is had using the Fructus oleae europaeae ground-slag tea that this method produces, the simple and elegant delicate fragrance of fragrance, the features such as conveniently preserving and carry.
Specific embodiment
Mode below by specific embodiment is further described to the present invention, but the scope of the present invention does not limit to
In these embodiments.All based on above-mentioned technological thought, the modification made using ordinary skill knowledge and customary means, replace
Change, change and belong to the scope of protection of present invention.
Embodiment 1
A kind of preparation method of Fructus oleae europaeae ground-slag tea, comprises the following steps：
(1) squeeze and be centrifuged：Pluck olea europaea fruit, clean after removing branch and leaf, smash pulping, adjustment centrifuge speed is
5000 revs/min, isolate profit and slag；
(2) Fructus oleae europaeae slag pretreatment：Step (1) gained Fructus oleae europaeae slag through microwave drying, pulverize and sieve after particle diameter be 2-
5mm Fructus oleae europaeae ground-slag；
The step of described microwave drying is：The temperature of first stage is 15 DEG C, and the temperature of second stage is 30 DEG C, the 3rd rank
The temperature of section is 20 DEG C, and the temperature of fourth stage is 15 DEG C, controls its water content to be 5%；
(3) decolour：Alkaline hydrogen peroxide solution is added to be decoloured in step (2) gained Fructus oleae europaeae ground-slag, alkaline mistake
The consumption of hydrogen peroxide solution is the 0.5% of Fructus oleae europaeae ground-slag quality, solid phase is washed to no residual peroxide, is then dried；
(4) perfumery：The Flos Jasmini Sambac for 1-2mm for the particle diameter is done and step (3) gained Fructus oleae europaeae ground-slag, according to 1: 3 quality
Mix than uniform, obtain Fructus oleae europaeae ground-slag tea finished product；
(5) sterilize and pack：After step (4) gained finished product uviol lamp is sterilized, subpackage is carried out using nonwoven fabrics package bag,
It is fabricated to teabag.
Embodiment 2
A kind of preparation method of Fructus oleae europaeae ground-slag tea, comprises the following steps：
(1) squeeze and be centrifuged：Pluck olea europaea fruit, clean after removing branch and leaf, smash pulping, adjustment centrifuge speed is
5000 revs/min, isolate profit and slag；
(2) Fructus oleae europaeae slag pretreatment：Step (1) gained Fructus oleae europaeae slag through microwave drying, pulverize and sieve after particle diameter be 5mm
Fructus oleae europaeae ground-slag；
The step of described microwave drying is：The temperature of first stage is 15 DEG C, and the temperature of second stage is 30 DEG C, the 3rd rank
The temperature of section is 20 DEG C, and the temperature of fourth stage is 15 DEG C, controls its water content to be 5%；
(3) decolour：Alkaline hydrogen peroxide solution is added to be decoloured in step (2) gained Fructus oleae europaeae ground-slag, alkaline mistake
The consumption of hydrogen peroxide solution is the 0.5% of Fructus oleae europaeae ground-slag quality, solid phase is washed to no residual peroxide, is then dried；
(4) perfumery：The Flos Jasmini Sambac for 1-2mm for the particle diameter is done and step (3) gained Fructus oleae europaeae ground-slag, according to 1: 3 quality
Mix than uniform, obtain Fructus oleae europaeae ground-slag tea finished product；
(5) sterilize and pack：After step (4) gained finished product uviol lamp is sterilized, subpackage is carried out using nonwoven fabrics package bag,
It is fabricated to teabag.
Claims (7)
1. a kind of preparation method of Fructus oleae europaeae ground-slag tea, comprises the following steps：
(1) squeeze and be centrifuged：Pluck olea europaea fruit, remove branch and leaf after clean, smash pulping, with centrifuge isolate profit and
Slag；
(2) Fructus oleae europaeae slag pretreatment：Step (1) gained Fructus oleae europaeae slag through microwave drying, pulverize and sieve after Fructus oleae europaeae ground-slag；
(3) decolour：Add alkaline hydrogen peroxide solution to be decoloured in step (2) gained Fructus oleae europaeae ground-slag, solid phase is washed
To no residual peroxide, then it is dried；
(4) perfumery：Size-reduced Flos Jasmini Sambac is done and uniformly mixes with step (3) gained Fructus oleae europaeae ground-slag, obtain Fructus oleae europaeae ground-slag
Tea finished product；
(5) sterilize and pack：After step (4) gained finished product is sterilized, subpackage is carried out using nonwoven fabrics package bag, is fabricated to
Teabag.
2. the preparation method of Fructus oleae europaeae ground-slag according to claim 1 is it is characterised in that the described centrifugal basket of step (1)
Speed is 5000 revs/min.
3. the preparation method of Fructus oleae europaeae ground-slag according to claim 1 is it is characterised in that the described microwave drying of step (2)
Step be：The temperature of first stage is 15 DEG C, and the temperature of second stage is 30 DEG C, and the temperature of phase III is 20 DEG C, the 4th
The temperature in stage is 15 DEG C, controls its water content to be 5%.
4. the preparation method of Fructus oleae europaeae ground-slag according to claim 1 is it is characterised in that pulverize and sieve described in step (2)
The size of Fructus oleae europaeae ground-slag is 2-5mm afterwards.
5. Fructus oleae europaeae ground-slag according to claim 1 preparation method it is characterised in that step (3) described alkalescence peroxide
The consumption changing hydrogen solution is the 0.5% of described Fructus oleae europaeae ground-slag quality.
6. Fructus oleae europaeae ground-slag according to claim 1 preparation method it is characterised in that step (4) described through smash
Flos Jasmini Sambac dry granular footpath is 1-2mm；The described Flos Jasmini Sambac through smashing is done and the mass ratio of described Fructus oleae europaeae ground-slag is 1: 3.
7. the preparation method of Fructus oleae europaeae ground-slag according to claim 1 is it is characterised in that the method that step (5) sterilizes is
Ultraviolet light sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610795500.8A CN106387217A (en) | 2016-08-31 | 2016-08-31 | Preparation method of olive residue powder tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610795500.8A CN106387217A (en) | 2016-08-31 | 2016-08-31 | Preparation method of olive residue powder tea |
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| CN106387217A true CN106387217A (en) | 2017-02-15 |
Family
ID=58001874
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| CN201610795500.8A Pending CN106387217A (en) | 2016-08-31 | 2016-08-31 | Preparation method of olive residue powder tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901363A (en) * | 2017-03-02 | 2017-06-30 | 云南省林业科学院 | A kind of preparation method of olive pomace ferment |
| CN106901112A (en) * | 2017-03-13 | 2017-06-30 | 江南大学 | A kind of olive ferment drink and preparation method thereof |
| CN108056421A (en) * | 2017-12-18 | 2018-05-22 | 魏楚杰 | A kind of preparation method of olive dish |
| CN114468095A (en) * | 2022-02-23 | 2022-05-13 | 兰州海关技术中心 | Plant active tea and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86107850A (en) * | 1986-11-11 | 1988-05-25 | 湖南省零陵地区林业科学研究所 | Olive granules - the method of making fitness music |
| CN102599314A (en) * | 2012-04-10 | 2012-07-25 | 四川文理学院 | Olive tea and preparation method thereof |
| CN103053766A (en) * | 2013-02-06 | 2013-04-24 | 罗新华 | Olive tea and preparation process thereof |
| CN105432900A (en) * | 2015-12-27 | 2016-03-30 | 侯绍金 | Method for producing olive tea |
| CN105707907A (en) * | 2016-03-03 | 2016-06-29 | 中国林业科学研究院林产化学工业研究所 | Method for preparing insoluble dietary fiber from olea europaea pomace |
| CN105795042A (en) * | 2014-12-30 | 2016-07-27 | 李红红 | Olive tea and making method thereof |
-
2016
- 2016-08-31 CN CN201610795500.8A patent/CN106387217A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86107850A (en) * | 1986-11-11 | 1988-05-25 | 湖南省零陵地区林业科学研究所 | Olive granules - the method of making fitness music |
| CN102599314A (en) * | 2012-04-10 | 2012-07-25 | 四川文理学院 | Olive tea and preparation method thereof |
| CN103053766A (en) * | 2013-02-06 | 2013-04-24 | 罗新华 | Olive tea and preparation process thereof |
| CN105795042A (en) * | 2014-12-30 | 2016-07-27 | 李红红 | Olive tea and making method thereof |
| CN105432900A (en) * | 2015-12-27 | 2016-03-30 | 侯绍金 | Method for producing olive tea |
| CN105707907A (en) * | 2016-03-03 | 2016-06-29 | 中国林业科学研究院林产化学工业研究所 | Method for preparing insoluble dietary fiber from olea europaea pomace |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901363A (en) * | 2017-03-02 | 2017-06-30 | 云南省林业科学院 | A kind of preparation method of olive pomace ferment |
| CN106901112A (en) * | 2017-03-13 | 2017-06-30 | 江南大学 | A kind of olive ferment drink and preparation method thereof |
| CN108056421A (en) * | 2017-12-18 | 2018-05-22 | 魏楚杰 | A kind of preparation method of olive dish |
| CN114468095A (en) * | 2022-02-23 | 2022-05-13 | 兰州海关技术中心 | Plant active tea and preparation method thereof |
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Application publication date: 20170215 |
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