The invention discloses a preparation method of freeze-dried lemon red tea slices, which comprises the following process steps: 1) freezing: freezing the original lemon in cold storage for 2 ~ 3H, slicing; 2) preparing sugar solution: after the red tea grinding powder is mixed with honey, the temperature is controlled in the range of 25~35, and sugar solution is obtained; 3) vacuum sugar permeation: The original lemon was sliced and the sugar solution was soaked in proportion to 1:1, and the vacuum adsorption was used to treat it. The vacuum degree was 0.06 ~ 0.12MPa, the adsorption time was 20 ~ 25min, and then removed, after naturally draining 20 ~ 30s sugar solution, the semi finished product was obtained; 4) the semi-finished products were frozen, vacuum freeze-dried and microwave killed. Bacteria are treated to get the finished product. By adjusting the preparation process of the traditional freeze-dried lemon slices, the red tea powder is added, and the amount of the raw materials and the important process parameters are adjusted to make the red tea powder have stable dispersity in the sugar solution. The product prepared by the invention does not contain any additives, and is suitable for long-term brewing.
【技术实现步骤摘要】
一种冻干柠檬红茶片的制备方法
本专利技术涉及食品加工领域,特别涉及一种冻干柠檬片的制备方法。
技术介绍
现市面上的柠檬红茶一般分为固态粉末和液态饮料两种形式,其均添加了大量的防腐剂、香精、甜味剂等化学添加剂,长期饮用不利于人们身体健康。然而柠檬红茶已成为一款深受人们喜爱的饮品,特别是便于携带的沖饮类柠檬红茶,如何制得一款柠檬红茶,其兼具有固态饮料的优势,又无需添加任何添加剂,对其产品优化和进一步推广具有重要意义。
技术实现思路
本专利技术的目的在于针对上述现有的不足,提供一种冻干柠檬红茶片的制备方法,其制备得的冻干片经冲泡后即得柠檬红茶。本专利技术所采取的技术方案是:一种冻干柠檬红茶片的制备方法,其包括如下工艺步骤:1)冷冻:将原只柠檬置于冷藏库冷冻处理2~3h,经筛选处理剔除质量不佳的原只柠檬,将剩余合格的原只柠檬洗净后消毒处理,再干燥至硬化,待切片;2)配制糖液:红茶叶磨粉后与蜂蜜混合搅拌均匀,控制温度在25~35℃范围内,搅拌时间为10~20min,得糖液;3)真空渗糖:将步骤1)所得原只柠檬切片后与步骤2)所得糖液以1:1比例进行浸泡处理,待柠檬片充分浸泡糖液后,使用真空吸附性进行吸附处理,控制真空度为0.06~0.12MPa,吸附时间为20~25min,然后常压静置20~30min,将静置后的柠檬片捞起,自然沥干20~30s糖液后,得半成品;4)将步骤3)所得半成品经速冻、真空冻干、微波杀菌处理,得成品。作为上述方案的进一步改进,步骤2)中所述蜂蜜选自椴树蜜、洋槐蜜、荆花蜜、百花蜜中的至少一种。作为上述方案的进一步改进,步骤2)中所述红茶叶粉与蜂蜜的 ...
【技术保护点】
一种冻干柠檬红茶片的制备方法,其特征在于,包括如下工艺步骤:1)冷冻:将原只柠檬置于冷藏库冷冻处理2~3h,经筛选处理剔除质量不佳的原只柠檬,将剩余合格的原只柠檬洗净后消毒处理,再干燥至硬化,待切片;2)配制糖液:红茶叶磨粉后与蜂蜜混合搅拌均匀,控制温度在25~35℃范围内,搅拌时间为10~20min,得糖液;3)真空渗糖:将步骤1)所得原只柠檬切片后与步骤2)所得糖液以1:1比例进行浸泡处理,待柠檬片充分浸泡糖液后,使用真空吸附性进行吸附处理,控制真空度为0.06~0.12MPa,吸附时间为20~25min,然后常压静置20~30min,将静置后的柠檬片捞起,自然沥干20~30s糖液后,得半成品;4)将步骤3)所得半成品经速冻、真空冻干、微波杀菌处理,得成品。
【技术特征摘要】
1.一种冻干柠檬红茶片的制备方法,其特征在于,包括如下工艺步骤:1)冷冻:将原只柠檬置于冷藏库冷冻处理2~3h,经筛选处理剔除质量不佳的原只柠檬,将剩余合格的原只柠檬洗净后消毒处理,再干燥至硬化,待切片;2)配制糖液:红茶叶磨粉后与蜂蜜混合搅拌均匀,控制温度在25~35℃范围内,搅拌时间为10~20min,得糖液;3)真空渗糖:将步骤1)所得原只柠檬切片后与步骤2)所得糖液以1:1比例进行浸泡处理,待柠檬片充分浸泡糖液后,使用真空吸附性进行吸附处理,控制真空度为0.06~0.12MPa,吸附时间为20~25min,然后常压静置20~30min,将静置后的柠檬片捞起,自然沥干20~30s糖液后,得半成品;4)将步骤3)所得半成品经速冻、真空冻干、...
【专利技术属性】
技术研发人员:郭觅,陈中元,
申请(专利权)人:佛山市博思通信息技术有限公司,
类型:发明
国别省市:广东,44
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