CN105248747A - Loquat flower tea and preparation method thereof - Google Patents
Loquat flower tea and preparation method thereof Download PDFInfo
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- CN105248747A CN105248747A CN201510619158.1A CN201510619158A CN105248747A CN 105248747 A CN105248747 A CN 105248747A CN 201510619158 A CN201510619158 A CN 201510619158A CN 105248747 A CN105248747 A CN 105248747A
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Abstract
The invention discloses a loquat flower tea. The loquat flower tea is prepared from, by weight, 280 to 300 parts of loquat flower, 2 to 4 parts of loquat flower honey, 1 to 3 parts of bitter gourd juice, 5 to 7 parts of shrimp meat, 2 to 4 parts of broad bean, 5 to 7 parts of apple, 2 to 4 parts of peach, and 8 to 10 parts of watermelon. The loquat flower tea is excellent in fragrance, sweet and mellow in taste, excellent in quality, and abundant in nutrients; liquid color is yellow green and bright; and many health care functions are achieved.
Description
Technical field
The present invention relates to tealeaves preparing technical field, particularly relate to a kind of loquat flower tea and preparation method thereof.
Background technology
Along with the change of human society overall situation, the disease that people face also gets more and more, and meanwhile, people more annotate health care.From plant, find treatment, prophylactic functional component is one of focus of Medical circle, in therefore traditional Chinese medicine and plant, contained active ingredient receives the concern of people day by day, is also the focus of all kinds of researcher research.
Criticize spending nutritious, containing protein and 18 seed amino acids, especially essential amino acid, fat, vitamin, crude fibre, carbohydrate, mineral composition content all reach certain level, have higher nutritive value.Criticize and also contain a large amount of composition useful to human body such as carotenoid, flavonoids, organic acid, essential oil in spending.And batch flower is also had the pharmacological action such as relieving cough and reducing sputum, sending down abnormally ascending, stomach, anti-inflammatory, anticancer, hypoglycemic.The invention provides a kind of preparation technology of loquat flower tea.。
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of loquat flower tea and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of loquat flower tea, the weight proportion between each raw material components is: fresh loquat flower 280-300, loquat nectar 2-4, Bitter Melon Juice 1-3, peeled shrimp 5-7, broad bean 2-4, apple 5-7, peach 2-4, watermelon 8-10.
The preparation method of described loquat flower tea, comprises the following steps:
One, peeled shrimp and broad bean mixing are placed on steamer and are cooked, drying and crushing after cooling, obtains Shrimp powder; Get the edible part mixing making beating of apple, peach and watermelon, filter and obtain fruit syrup; The mixing of fruit syrup, Shrimp powder and Bitter Melon Juice is stirred evenly, obtains nutrient solution;
Two, pluck fresh loquat flower, rinse surface dirt with little flow velocity water; Be placed in nutrient solution by loquat flower after flushing after soaking 2-3 hour, pull out, first ferment 3-4 hour in 3-5 DEG C of temperature, then at 6-8 DEG C of temperature bottom fermentation 2-3 hour;
Three, the loquat flower after fermentation is placed in liquid nitrogen and soaks 3-5 minute, then to be placed on heat pump drying to loquat flower water content under carbon dioxide environment be 6-8%;
Four, by after the loquat flower cooling after heat pump drying, screen out the foreign material such as bennet and fine hair with screen cloth, obtain pure loquat flower; Loquat nectar is diluted 5-20 doubly, then pure loquat flower is immersed in dilution, be stirred to and soak into, then pull out, leave standstill 20-30 minute, wherein in dilution, be mixed with the Tea Polyphenols of 0.02%
Five, get the pure loquat flower steam beating under normal pressure after leaving standstill, steaming time is 30s; After completing, cool, knead, then by the far-infrared ray drying of the loquat flower after kneading with 40 DEG C.
Advantage of the present invention is: in present invention process, under the loquat flower after being soaked by nutrient solution is placed in two kinds of different temperature conditions successively, carries out fermenting twice process, and what make it ferment is more thorough, and the nutritional labeling in loquat flower is ensured to maximize.
Liquid nitrogen and liquid nitrogen, nitrogen is colourless, tasteless, odorless, the inert gas that to be chemical property be " flexibility ", uses nitrogen to get rid of oxygen, slows down oxidation.Because nitrogen has asphyxiating, have bacterium and other microorganism and suffocate and inhibitory action.The solubility of nitrogen in water, grease is very little, is the fresh-keeping gas of food antiseptic of function admirable.Liquid nitrogen is transparent, nontoxic, low viscous transparency liquid, not heat-conductivity conducting, and not spontaneous combustion is combustion-supporting, stable chemical nature, does not play chemical combination with any material.Therefore, utilize the above character of liquid nitrogen in present invention process, be placed in liquid nitrogen and soak loquat flower, can be used to the temperature reducing loquat flower, reduce activity and other chemical reaction rate of various composition in the loquat flower after fermentation, prevent the loss of nutrition, ensure that the nutritional labeling of loquat flower tea.
In the present invention, carry out heat pump drying process under the loquat flower after immersing in liquid nitrogen being placed on the environment being full of this inert gas of carbon dioxide, obviously can reduce oxidation, retain the nutriment in loquat flower more.
Owing to containing a small amount of loquat nectar in loquat flower, after being soaked into by the loquat nectar adding dilution in addition, the color and luster of end product can be improved, become golden yellow, and strengthen the health-care efficacy of loquat flower tea, and increase the sweet fragrance of loquat flower tea.
Increase Tea Polyphenols in dilution, can clean on the one hand and remain except removing the ester classes such as similar with possible agricultural chemicals, Tea Polyphenols belongs to tannin simultaneously, can Adsorption of Heavy Metal Ions.
Jasmine tea fragrance is given prominence in criticizing that present invention process is prepared, and flavour is sweet and pure, and soup look yellow green becomes clear, and quality is better, and nutritious, and health care is more.
Detailed description of the invention
A kind of loquat flower tea, the weight proportion between each raw material components is: fresh loquat flower 280, loquat nectar 2, Bitter Melon Juice 1, peeled shrimp 5, broad bean 2, apple 5, peach 2, watermelon 8.
The preparation method of described loquat flower tea, comprises the following steps:
One, peeled shrimp and broad bean mixing are placed on steamer and are cooked, drying and crushing after cooling, obtains Shrimp powder; Get the edible part mixing making beating of apple, peach and watermelon, filter and obtain fruit syrup; The mixing of fruit syrup, Shrimp powder and Bitter Melon Juice is stirred evenly, obtains nutrient solution;
Two, pluck fresh loquat flower, rinse surface dirt with little flow velocity water; Loquat flower after rinsing is placed in nutrient solution and soaks after 2 hours, pull out, first ferment 3 hours in 3 DEG C of temperature, then 6 DEG C of temperature bottom fermentations 2 hours;
Three, the loquat flower after fermentation is placed in liquid nitrogen soaks 3 minutes, then to be placed on heat pump drying to loquat flower water content under carbon dioxide environment be 6%;
Four, by after the loquat flower cooling after heat pump drying, screen out the foreign material such as bennet and fine hair with screen cloth, obtain pure loquat flower; Loquat nectar is diluted 5 times, then pure loquat flower is immersed in dilution, be stirred to and soak into, then pull out, leave standstill 20 minutes, wherein in dilution, be mixed with the Tea Polyphenols of 0.02%.
Five, get the pure loquat flower steam beating under normal pressure after leaving standstill, steaming time is 30s; After completing, cool, knead, then by the far-infrared ray drying of the loquat flower after kneading with 40 DEG C.
Claims (2)
1. a loquat flower tea, is characterized in that: the weight proportion between each raw material components is: fresh loquat flower 280-300, loquat nectar 2-4, Bitter Melon Juice 1-3, peeled shrimp 5-7, broad bean 2-4, apple 5-7, peach 2-4, watermelon 8-10.
2. the preparation method of loquat flower tea according to claim 1, is characterized in that: comprise the following steps:
One, peeled shrimp and broad bean mixing are placed on steamer and are cooked, drying and crushing after cooling, obtains Shrimp powder; Get the edible part mixing making beating of apple, peach and watermelon, filter and obtain fruit syrup; The mixing of fruit syrup, Shrimp powder and Bitter Melon Juice is stirred evenly, obtains nutrient solution;
Two, pluck fresh loquat flower, rinse surface dirt with little flow velocity water; Be placed in nutrient solution by loquat flower after flushing after soaking 2-3 hour, pull out, first ferment 3-4 hour in 3-5 DEG C of temperature, then at 6-8 DEG C of temperature bottom fermentation 2-3 hour;
Three, the loquat flower after fermentation is placed in liquid nitrogen and soaks 3-5 minute, then to be placed on heat pump drying to loquat flower water content under carbon dioxide environment be 6-8%;
Four, by after the loquat flower cooling after heat pump drying, screen out the foreign material such as bennet and fine hair with screen cloth, obtain pure loquat flower; Loquat nectar is diluted 5-20 doubly, then pure loquat flower is immersed in dilution, be stirred to and soak into, then pull out, leave standstill 20-30 minute, wherein in dilution, be mixed with the Tea Polyphenols of 0.02%;
Five, get the pure loquat flower steam beating under normal pressure after leaving standstill, steaming time is 30s; After completing, cool, knead, then by the far-infrared ray drying of the loquat flower after kneading with 40 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510619158.1A CN105248747A (en) | 2015-09-25 | 2015-09-25 | Loquat flower tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510619158.1A CN105248747A (en) | 2015-09-25 | 2015-09-25 | Loquat flower tea and preparation method thereof |
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| CN105248747A true CN105248747A (en) | 2016-01-20 |
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| CN201510619158.1A Pending CN105248747A (en) | 2015-09-25 | 2015-09-25 | Loquat flower tea and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01117757A (en) * | 1987-10-31 | 1989-05-10 | Nippon Riyokuchiya Center Kk | Tea of cheery blossom, spice thereof, mixture thereof and production thereof |
| CN101642170A (en) * | 2009-07-17 | 2010-02-10 | 华南农业大学 | Method for pulverizing tea |
| CN103283898A (en) * | 2013-04-28 | 2013-09-11 | 漳州市琵琶乡食品有限公司 | Multi-flavor loquat scented tea |
| CN103931825A (en) * | 2013-05-31 | 2014-07-23 | 厦门市四向贸易有限公司 | Production method of loquat flower tea |
-
2015
- 2015-09-25 CN CN201510619158.1A patent/CN105248747A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01117757A (en) * | 1987-10-31 | 1989-05-10 | Nippon Riyokuchiya Center Kk | Tea of cheery blossom, spice thereof, mixture thereof and production thereof |
| CN101642170A (en) * | 2009-07-17 | 2010-02-10 | 华南农业大学 | Method for pulverizing tea |
| CN103283898A (en) * | 2013-04-28 | 2013-09-11 | 漳州市琵琶乡食品有限公司 | Multi-flavor loquat scented tea |
| CN103931825A (en) * | 2013-05-31 | 2014-07-23 | 厦门市四向贸易有限公司 | Production method of loquat flower tea |
Non-Patent Citations (2)
| Title |
|---|
| M.N.A.HAWLADER: "在惰性气体环境中热泵干燥食品", 《干燥技术与设备》 * |
| 芦艳: "枇杷花茶的加工工艺及营养分析", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
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Application publication date: 20160120 |