CN111034834A - A kind of preparation method of hazelnut flower teabag - Google Patents
A kind of preparation method of hazelnut flower teabag Download PDFInfo
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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)
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Abstract
The invention relates to the technical field of food processing, in particular to a preparation method of a hazelnut flower tea bag, which mainly comprises the following steps: picking hazelnut flower of specific period, removing impurities, cleaning, oven drying, pulverizing, sieving and packaging. The hazelnut flower tea bag disclosed by the invention does not contain any food additive, is fresh and mellow in mouth, slightly astringent and sweet, has unique hazelnut flower fragrance, and has a certain health-care function. The prepared hazelnut flower tea bag has the advantages of wide raw material source, low cost and simple and convenient production process, can widen the application range of hazelnut flowers, improves the economic benefit of hazelnut planters, and has wide market prospect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a hazelnut flower tea bag.
Background
Corylus heterophyllus flower (Corylus heterophyllus Flowers) is the male flower of Corylus heterophyllus of Corylus of Betulaceae. The hazelnut belongs to a same-plant heterofloral plant, and the male flowers are 2-7 arranged in a general shape and are about 3-5 cm long. The proportion of male flowers and female flowers of hazelnuts is greatly different, the number of the male flowers of the hazelnuts is too large, the yield of the hazelnuts cannot be improved due to too long flowering period, but a large amount of nutrition of trees is consumed, so that the adverse conditions of female flowers reduction, early shedding of female buds, empty buds and the like are caused, and the yield and the quality of the hazelnuts are reduced. In order to ensure the yield and quality of hazelnuts, the male flowers are usually thinned out by a chemical or physical method, and only 5-10% of the male flowers needed by sufficient pollination are reserved. Researches show that the hazelnut flower contains beneficial components such as flavonoid, polyphenol, amino acid, polysaccharide and the like, and has the health-care effects of reducing blood sugar, stopping bleeding, diminishing inflammation, resisting oxidation and the like. However, most of the hazelnut flowers which are thinned and removed at present are directly used as wastes, and no better utilization mode exists, so that the resource is greatly wasted.
Disclosure of Invention
In order to overcome the technical problems, the invention provides a preparation method of a hazelnut flower tea bag, which widens the raw material selection range of the tea bag and meets the requirements of people on the diversification of nutrition and taste of the tea bag.
The technical scheme for solving the technical problems is as follows:
a preparation method of a hazelnut flower tea bag comprises the following steps:
(1) picking filbert flowers which do not extend to the resting stage in the first ten days of 4 months every year, and selecting filbert flowers which are full in appearance and free of defects; the hazelnut flower is a hazelnut male flower, and comprises, but is not limited to, 84-236 hazelnut flowers, 81-18 hazelnut flowers, 83-81 hazelnut flowers, 84-614 hazelnut flowers and 80-43 hazelnut flowers.
(2) Cleaning the hazelnut flowers selected in the step (1) with clear water for 2-3 times, and removing surface impurities such as soil, weeds, stains, hazelnut flower stalks and the like;
(3) placing the hazelnut flower cleaned in the step (2) in a shade place, spreading and naturally drying for 4-8 h until no moisture exists on the surface of the hazelnut flower;
(4) placing the hazelnut flowers dried in the step (3) in a DGX-9003 series air-blast drying box at the temperature of 68-73 ℃ and drying until the moisture content is not more than 8%, preferably making the hazelnut flowers in a powder shape;
in the drying process of the hazelnut scented tea, the moisture content is gradually reduced along with the rise of the temperature, the moisture content standard of the tea bag is required to be 7-8%, the thermosensitive temperature of flavone and polysaccharide is 75-85 ℃, 68-73 ℃ is adopted as the drying temperature, the moisture content of hazelnut flowers is 7-8% when the hazelnut scented tea is dried for 30-40 min, and 30min is selected as the drying time of the hazelnut scented tea in order to save energy.
(5) Crushing the hazelnut flowers dried in the step (4) in a WH-A150 type universal crusher, wherein the rotating speed of a motor of the crusher is 25000-26000 r/min, preferably 25000r/min, the crushing time is 3-5 s, and sieving the crushed hazelnut flowers with a 20-40-mesh sieve;
(6) and (3) adopting a corn fiber bag as a bagging material of the hazelnut flower tea bag, and putting 1.8-2.2 g, preferably 2g of the hazelnut flower with the particle size of 20-40 meshes obtained in the step (5) into the corn fiber bag with the particle size of 5.5 multiplied by 7cm to prepare the hazelnut flower tea bag.
The invention has the beneficial effects that:
the hazelnut flower tea bag is not added with any food additive, has good dissolution, bright color and rich nutrition, has a certain health-care function, and meets the requirements of contemporary people on health food. Through determination, the hazelnut flower tea bag prepared by the invention is rich in functional components such as flavone, polysaccharide, polyphenol and the like, is rich in nutritional components such as protein and fat, has oxidation resistance, has the DPPH free radical scavenging capacity of 85.14%, and has ash content, water content and water extract content meeting the tea bag standard. The hazelnut flower tea bag is convenient to store, easy to carry, natural and healthy, low in cost, suitable for industrial batch production, capable of widening the application range of hazelnut flowers, improving the economic benefit of hazelnut growers and wide in market prospect.
Drawings
The present invention will be described in further detail with reference to the accompanying drawings and specific embodiments.
FIG. 1 is a graph comparing the water extract content of hazelnut flowers of different flowering stages for example 1 and comparative examples 1-2;
FIG. 2 is a graph comparing the flavone content of hazelnut flowers of different flowering stages of example 1 and comparative examples 1-2;
FIG. 3 is a graph comparing the polyphenol content of hazelnut flowers of different flowering stages of example 1 and comparative examples 1-2;
FIG. 4 is a graph comparing the polysaccharide content of hazelnut flowers of different flowering stages of example 1 and comparative examples 1-2;
FIGS. 5 and 6 show examples 1 and 3, respectively; comparative examples 3 to 12 are graphs showing the effect of drying temperature and drying time on the water content of hazelnut flowers in step (4);
FIG. 7 is a graph showing the effect of different grinding mesh numbers on the content of water extract of hazelnut flowers in example 1 and comparative examples 13-16;
FIG. 8 is a graph showing the influence of different grinding mesh numbers on the L value of hazelnut flowers in example 1 and comparative examples 13 to 16;
FIG. 9 is a graph showing the effect of the bagged materials of example 1 and comparative examples 17 to 20 on the appearance time of the precipitate;
FIG. 10 is a graph showing the content of water extract in a wood pulp paper bag, a non-woven fabric bag, and a corn fiber bag of the same size 5.5 × 7cm, which are filled with 2g of hazelnut flowers having a particle size of 20-40 meshes, and soaked for 0min, 3min, 6min, 9min, 12min, and 15min, respectively.
Detailed Description
Example 1:
(1) picking filbert flowers which do not extend to the resting stage in the first ten days of 4 months every year, and selecting filbert flowers which are full in appearance and free of defects; the hazelnut flower is hazelnut male flower, including but not limited to 84-236 hazelnut flower, 81-18 hazelnut flower, 83-81 hazelnut flower, 84-614 hazelnut flower, 80-43 hazelnut flower.
(2) Cleaning the hazelnut flowers selected in the step (1) with clear water for 2-3 times, and removing surface impurities such as soil, weeds, stains, hazelnut flower stalks and the like;
(3) spreading the hazelnut flower cleaned in the step (2) in a shade place, and naturally airing for 6h until no moisture exists on the surface of the hazelnut flower;
(4) placing the hazelnut flowers aired in the step (3) in a DGX-9003 series air-blast drying box at 70 ℃ and drying for 30min until the moisture content is not more than 8%;
(5) crushing the hazelnut flowers dried in the step (4) in a WH-A150 type universal crusher at the motor rotation speed of 25000r/min for 5s, and sieving the crushed hazelnut flowers with a sieve of 20-40 meshes;
(6) and (3) adopting a corn fiber bag as a bagging material of the hazelnut flower tea bag, and putting 2g of the hazelnut flower with the particle size of 20-40 meshes obtained in the step (5) into a corn fiber bag with the particle size of 5.5 multiplied by 7cm to prepare the hazelnut flower tea bag.
Example 2:
(1) picking filbert flowers which do not extend to the resting stage in the first ten days of 4 months every year, and selecting filbert flowers which are full in appearance and free of defects; the hazelnut flower is hazelnut male flower, including but not limited to 84-236 hazelnut flower, 81-18 hazelnut flower, 83-81 hazelnut flower, 84-614 hazelnut flower, 80-43 hazelnut flower.
(2) Cleaning the hazelnut flowers selected in the step (1) with clear water for 2-3 times, and removing surface impurities such as soil, weeds, stains, hazelnut flower stalks and the like;
(3) spreading the hazelnut flower cleaned in the step (2) in a shade place, and naturally airing for 4h until no moisture exists on the surface of the hazelnut flower;
(4) placing the hazelnut flowers aired in the step (3) in a DGX-9003 series air-blast drying box at the temperature of 68 ℃ for drying for 35min until the moisture content is not more than 8%;
(5) crushing the hazelnut flowers dried in the step (4) in a WH-A150 type universal crusher at the motor speed of 26000r/min for 3s, and sieving with a 20-40 mesh sieve;
(6) and (3) adopting a corn fiber bag as a bagging material of the hazelnut flower tea bag, and putting 1.8g of the hazelnut flower with the particle size of 20-40 meshes obtained in the step (5) into the corn fiber bag with the particle size of 5.5 multiplied by 7cm to prepare the hazelnut flower tea bag.
Example 3:
(1) picking filbert flowers which do not extend to the resting stage in the first ten days of 4 months every year, and selecting filbert flowers which are full in appearance and free of defects; the hazelnut flower is hazelnut male flower, including but not limited to 84-236 hazelnut flower, 81-18 hazelnut flower, 83-81 hazelnut flower, 84-614 hazelnut flower, 80-43 hazelnut flower.
(2) Cleaning the hazelnut flowers selected in the step (1) with clear water for 2-3 times, and removing surface impurities such as soil, weeds, stains, hazelnut flower stalks and the like;
(3) spreading the hazelnut flower cleaned in the step (2) in a shade place, and naturally airing for 8 hours until no moisture exists on the surface of the hazelnut flower;
(4) placing the hazelnut flowers aired in the step (3) in a DGX-9003 series air-blast drying box at 73 ℃ to dry for 40min until the moisture content is not more than 8%;
(5) crushing the hazelnut flowers dried in the step (4) in a WH-A150 type universal crusher at the motor speed of 25500r/min for 4s, and sieving with a 20-40 mesh sieve after crushing;
(6) and (3) adopting a corn fiber bag as a bagging material of the hazelnut flower tea bag, and putting 2.2g of the hazelnut flower with the particle size of 20-40 meshes obtained in the step (5) into the corn fiber bag with the particle size of 5.5 multiplied by 7cm to prepare the hazelnut flower tea bag.
Comparative example 1:
the difference from the embodiment 1 is that: picking hazelnut flowers which do not extend to vegetative growth period.
Comparative example 2:
the difference from the embodiment 1 is that: picking the hazelnut flowers in the elongation stage.
Filbert flowers of different flowering stages picked in example 1, comparative example 1 and comparative example 2 were subjected to a water extract content test, a flavone content test, a polyphenol content test and a polysaccharide content test, as shown in fig. 1 to 4. From fig. 1-4, by comparing the contents of water extract, flavone, polyphenol and polysaccharide of hazelnut flower in different flowering stages, it can be known that the nutrient content of the hazelnut flower in the non-extended resting stage is the highest, so that the hazelnut flower in the non-extended resting stage is selected as the raw material of the tea bag.
Comparative example 3:
the difference from the embodiment 1 is that: and (4) drying at normal temperature.
Comparative example 4:
the difference from the embodiment 1 is that: the drying temperature in the step (4) is 60 ℃.
Comparative example 5:
the difference from the embodiment 1 is that: the drying temperature in the step (4) is 80 ℃.
Comparative example 6:
the difference from the embodiment 1 is that: the drying temperature in the step (4) is 90 ℃.
Comparative example 7:
the difference from the embodiment 1 is that: the drying temperature in the step (4) is 100 ℃.
Comparative example 8:
the difference from the embodiment 1 is that: there is no step (4).
Comparative example 9:
the difference from the embodiment 1 is that: the drying time in the step (4) is 10 min.
Comparative example 10:
the difference from the embodiment 1 is that: the drying time in the step (4) is 20 min.
Comparative example 11:
the difference from the embodiment 1 is that: the drying time in the step (4) is 50 min.
Comparative example 12:
the difference from the embodiment 1 is that: the drying time in the step (4) is 60 min.
Fig. 5, 6 show embodiments 1, 3, respectively; comparative examples 3 to 12 regarding the effect of the drying temperature and drying time of step (4) on the water content of hazelnut flowers; as can be seen from FIG. 5, the water content of the hazelnut scented tea is gradually reduced along with the temperature rise in the drying process, and as the water content standard of the tea bag is required to be 7-8%, 70-80 ℃ meets the standard in FIG. 5, and the thermosensitive temperature of flavone and polysaccharide is 75-85 ℃, 70 ℃ is selected as the drying temperature. As can be seen from FIG. 6, the water content of hazelnut flower is 7-8% when the drying time is 30-40 min, and 30min is selected as the drying time of the hazelnut flower tea in order to save energy.
Comparative example 13:
the difference from the embodiment 1 is that: and (4) sieving the crushed hazelnut flowers in the step (5) by using a sieve of 8-20 meshes, and using the hazelnut flowers packaged in the step (6) with 8-20 meshes.
Comparative example 14:
the difference from the embodiment 1 is that: and (4) sieving the crushed hazelnut flowers in the step (5) by a 40-60-mesh sieve, and using the hazelnut flowers packaged in the step (6) with 40-60 meshes.
Comparative example 15:
the difference from the embodiment 1 is that: and (4) sieving the crushed hazelnut flowers in the step (5) by a sieve of 60-80 meshes, and using the hazelnut flowers packed in the step (6) with 60-80 meshes.
Comparative example 16:
the difference from the embodiment 1 is that: and (4) sieving the crushed hazelnut flowers in the step (5) by using a sieve of 80-100 meshes, and using the hazelnut flowers bagged in the step (6) of 80-100 meshes.
FIG. 7 shows the effect of different crushing mesh numbers of example 1 and comparative examples 13 to 16 on the content of water extract of hazelnut flowers, and it can be seen from FIG. 7 that the content of water extract in tea is highest when the crushing mesh number is 20 to 40 mesh. FIG. 8 shows the effect of different crushing mesh numbers of example 1 and comparative examples 13 to 16 on L value of hazelnut flower, and it can be seen from FIG. 8 that the L value of 20 to 40 mesh is the lowest, and the lower the L value is, the darker the color of tea is, therefore 20 to 40 mesh is selected as the crushing mesh number of hazelnut flower. The L value is measured by using an NS810 type spectrocolorimeter, the L value represents the chromatic value of the object color, the L value represents the darkness, the smaller the L value is, the darker the tea soup color is proved, and the larger the L value is, the lighter the tea soup color is proved.
Comparative example 17:
the difference from the embodiment 1 is that: and (6) adopting a wood pulp paper bag as a bagging material of the hazelnut flower tea bag.
Comparative example 18:
the difference from the embodiment 1 is that: in the step (6), a non-woven bag is used as a bagging material of the hazelnut flower tea bag.
Comparative example 19:
the difference from the embodiment 1 is that: in the step (6), a cotton gauze bag is used as a bagging material of the hazelnut flower tea bag.
Comparative example 20:
the difference from the embodiment 1 is that: in the step (6), a nylon bag is adopted as a bagging material of the hazelnut flower tea bag.
FIG. 9 shows the effect of the bagged materials of example 1 and comparative examples 17 to 20 on the precipitation time, and it can be seen from FIG. 9 that the precipitation time of the wood pulp paper bag, the nonwoven fabric bag and the corn fiber bag is relatively late. And further filling the three bagged materials into 2g of hazelnut flowers with the particle size of 20-40 meshes, setting the sizes of all the three bagged materials to be 5.5 multiplied by 7cm, and detecting the content of water extract with the soaking time of 0min, 3min, 6min, 9min, 12min and 15min respectively, wherein the result is shown in figure 10. As can be seen from FIG. 10, the water extract of the corn fiber bag has a faster dissolution time, and the corn fiber bag (5.5 × 7cm) is selected as the package of the hazelnut flower tea bag according to the principle of good dissolution, and the weight of each bag is controlled to be 2 g.
The hazelnut flower tea bag is not added with any food additive, has good dissolution, bright color and rich nutrition, has a certain health-care function, and meets the requirements of contemporary people on health food. Through the measurement, the results are shown in table 1 below, and it can be seen from table 1 that the hazelnut flower tea bag prepared by the invention is rich in functional components such as flavone, polysaccharide, polyphenol and the like, is rich in nutritional components such as protein and fat, and has oxidation resistance, the DPPH of the hazelnut flower tea bag can scavenge free radicals up to 85.14%, and the ash content, the water content and the water extract content all meet the tea bag standard. The hazelnut flower tea bag is convenient to store, easy to carry, natural and healthy, low in cost, suitable for industrial batch production, capable of widening the application range of hazelnut flowers, improving the economic benefit of hazelnut growers and wide in market prospect.
TABLE 1 detection results of main physicochemical indexes of hazelnut flower teabag prepared by the method of the present invention
| Item | Hazelnut flower tea bag |
| Moisture (%) | 7.23％ |
| Ash (%) | 4.04％ |
| Protein (%) | 16.03％ |
| Fat (%) | 2.26％ |
| Water extract (%) | 41.49％ |
| Flavone (%) | 7.01％ |
| Polyphenol (%) | 1.60％ |
| Polysaccharide (%) | 2.15％ |
| DPPH radical scavenging ratio (%) | 85.14％ |
The method for measuring the main physical and chemical indexes of the hazelnut flower tea bag prepared by the method comprises the following steps:
(1) moisture content: adopts a direct drying method, and refers to GB/T5009.3-2016.
(2) Ash content: the direct ashing method is adopted, and reference is made to GB/T5009.4-2016.
(3) Protein: the method adopts an automatic Kjeldahl azotometer method, uses a K9840 type automatic Kjeldahl azotometer for determination, and refers to GB/T5009.5-2016.
(4) Fat: soxhlet extraction method is adopted, and reference is made to GB/T5009.6-2016.
(5) Water leaching: reference is made to GB/T8305-2013.
(6) And (3) flavone: the measurement was carried out by a sodium nitrite-aluminum nitrate colorimetric method using a UV2700 type ultraviolet-visible spectrophotometer.
(7) Polyphenol: the measurement was carried out by means of a forskol colorimetry using a UV2700 model UV-visible spectrophotometer.
(8) Polysaccharide: the measurement was carried out by phenol-sulfuric acid colorimetry using an UV2700 type ultraviolet-visible spectrophotometer.
(9) DPPH radical clearance: the assay was performed using an Infinite M200 Pro multifunctional microplate reader.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and all simple modifications and equivalent variations of the above embodiment according to the present invention are within the scope of the present invention.
Claims (10)
1. A preparation method of a hazelnut flower tea bag is characterized by comprising the following steps:
(1) picking filbert flowers which do not extend to the resting stage in the first ten days of 4 months every year, and selecting filbert flowers which are full in appearance and free of defects;
(2) washing the hazelnut flowers selected in the step (1) with clear water for 2-3 times to remove surface impurities;
(3) spreading the hazelnut flower cleaned in the step (2) in a shade place, and naturally drying until no moisture exists on the surface of the hazelnut flower;
(4) putting the hazelnut flower dried in the step (3) into an oven at 68-73 ℃ to dry until the moisture content is not more than 8%;
(5) crushing the hazelnut flowers dried in the step (4) in a crusher for 3-5 s, and sieving with a 20-40 mesh sieve after crushing;
(6) and (3) adopting a corn fiber bag as a bagging material of the hazelnut flower tea bag, and putting 1.8-2.2 g of the hazelnut flower with the particle size of 20-40 meshes obtained in the step (5) into a corn fiber bag with the particle size of 5.5 multiplied by 7cm to prepare the hazelnut flower tea bag.
2. The method for preparing a hazelnut flower teabag according to claim 1, wherein the hazelnut flower in step (1) is a hazelnut male flower, including but not limited to 84-236 hazelnut flower, 81-18 hazelnut flower, 83-81 hazelnut flower, 84-614 hazelnut flower, 80-43 hazelnut flower.
3. The method for preparing a hazelnut flower teabag according to claim 1, wherein the surface impurities in step (2) include, but are not limited to, soil, weeds, stains, hazelnut flower stalks.
4. The preparation method of the hazelnut flower teabag according to claim 1, wherein the natural drying time in step (3) is 4-8 h.
5. The method for preparing the hazelnut flower teabag according to claim 1, wherein the drying time in the step (4) is 30-40 min.
6. The method for preparing a hazelnut flower teabag according to claim 5, wherein the drying time is 30 min.
7. The method for preparing hazelnut flower teabag according to claim 1, wherein the oven in step (4) is a DGX-9003 series forced air drying oven.
8. The preparation method of the hazelnut flower teabag according to claim 1, wherein the pulverizer in step (5) is a WH-A150 type universal pulverizer, and the rotation speed of a motor of the pulverizer is 25000-26000 r/min.
9. The method for preparing a hazelnut flower teabag according to claim 8, wherein the motor speed is 25000 r/min.
10. The method for preparing a hazelnut flower teabag according to claim 1, wherein the weight of the hazelnut flower in step (6) is 2 g.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN117179211A (en) * | 2023-10-18 | 2023-12-08 | 沈阳农业大学 | Preparation method of hazelnut flower fermented beverage |
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