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Production method of loquat flower tea

A production method and technology of loquat scented tea, applied in the production field of loquat scented tea, can solve problems such as poor color and fishy smell, achieve the effects of improving color, increasing honey fragrance, and preventing cilia from burning

Inactive Publication Date: 2014-07-23
XIAMEN SIXIANG TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the produced loquat scented tea has fishy smell, sensory organs and poor color.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A production method of loquat scented tea, comprising the steps of:

[0024] 1. Fermentation: Dilute the loquat nectar by 15 times, then immerse the loquat flowers in the diluted solution, stir until soaked, then remove and ferment at 0-10°C for 10 hours.

[0025] 2. Dry frying: the temperature is 120-150°C, and the time is 10 minutes;

[0026] 3. Cooling, destemming and fluffing; double-layer sieves can be used; the upper layer of the double-layer mesh sieve is large, and the lower layer is small; the first layer is used to remove large-volume debris that cannot be sieved, such as pedicels, branches and leaves etc. The second layer removes the fallen fluff, and the product stays on the second layer of mesh screen;

[0027] 4. Stir-fry again: the temperature is 100-120°C, and the time is 30 minutes;

[0028] 5. Secondary depilation;

[0029] 6. Bake at 80-100°C for 60 minutes.

[0030] After cooling, it can be packaged as a finished product.

Embodiment 2

[0032] A production method of loquat scented tea, comprising the steps of:

[0033] 1. Fermentation: Dilute loquat nectar by 5 times, then immerse loquat flowers in the diluted solution, stir until soaked, then remove and ferment at 0-10°C for 24 hours.

[0034] 2. Dry frying: the temperature is 120-150°C, and the time is 20 minutes;

[0035] 3, cooling, destemming and defibering fluff; With embodiment 1;

[0036] 4. Stir-fry again: the temperature is 100-120°C, and the time is 10 minutes;

[0037] 5. De-cilia;

[0038] 6. Baking. The temperature is 80-100°C and the time is 45 minutes.

[0039] After cooling, it can be packaged as a finished product.

Embodiment 3

[0041] A production method of loquat scented tea, comprising the steps of:

[0042] After the fresh loquat flowers are washed, they are crushed or cut into pieces, which is conducive to subsequent stirring and full fermentation.

[0043] 1. Fermentation: Dilute the loquat nectar by 10 times, then immerse the loquat flower in the diluted solution, stir until soaked, then remove it, and ferment at 0-10°C for 72 hours.

[0044] 2. Stir-fry: the temperature is 120-150°C, and the time is 30 minutes;

[0045] 3, cooling, destemming and defibering fluff; With embodiment 1;

[0046] 4. Re-frying: the temperature is 100-120°C, and the time is 20 minutes;

[0047] 5. De-cilia;

[0048] 6. Baking. The temperature is 80-100° C., and the time is 80 minutes.

[0049] After cooling, it can be packaged as a finished product.

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PUM

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Abstract

The invention discloses a production method of loquat flower tea. The production method comprises the following steps: (1) fermentation: diluting loquat flower honey to 1 / 5 to 1 / 20 of the original concentration, then dipping loquat flowers into the diluted solution, stirring to thoroughly impregnate, then fishing out, and fermenting for at least 8 h at the temperature of 0-10 DEG C; (2) stir-frying with the temperature of 120-150 DEG C and the time of 10-30 minutes; (3) cooling, and removing stems and fine fluffs; (4) frying again with the temperature of 100-120 DEG C and the time of 10-30 minutes; (5) removing the fine fluffs; and (6) baking. By adding the loquat flower honey for fermentation, the color of the final finished product can be improved and becomes golden yellow, the health efficacy of the loquat flower tea is enhanced, and a honey fragrance of the loquat flower tea is increased.

Description

technical field [0001] The invention relates to a production method of loquat scented tea. Background technique [0002] Scientific name of loquat: Eriobotrya japonica. Also known as Jinwan and Luzhi, it is a genus of the Malinae in the Rosaceae and is an evergreen small tree. Rosaceae Rosaceae, loquat genus. Panicle with many and compact flowers; peduncle, pedicel, and peduncle densely rusty-colored fluff; flowers white, fragrant, 1.2-2cm in diameter, with fluff on the inner surface of petals, and claws at the base. The pome is nearly spherical or oblong, yellow or orange, with rust-colored pilose outside, and then falls off. The size and shape of the fruit vary with different varieties. The flowering period is from October to December, and the fruiting period is from May to June of the second year. [0003] Loquat flower contains 18 kinds of amino acids needed by the human body, as well as vitamin C, anti-aging elements and other nutrients, especially 8 kinds of minera...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 方顺卿方若贵
Owner XIAMEN SIXIANG TRADE
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