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Making method of loquat fruit tea

A production method and loquat fruit technology are applied in the production field of fruit tea, can solve the problems of low level of development and utilization, not rich in product types, etc., and achieve the effects of improving nutritional value and economic value, fine taste and rich nutrition.

Inactive Publication Date: 2018-08-21
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of preparation method of loquat fruit tea in view of the existing loquat's low level of development and utilization, not rich in product types, etc., to provide a new way for the development and utilization of loquat, and to improve the utilization of loquat rate and economic benefit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of loquat fruit tea is characterized in that, adopts following processing steps:

[0020] (1) Loquat pretreatment: pick fresh loquat tender leaves, young lotus leaves and mulberry buds, wash and chop finely, take 5kg of loquat, 3kg of tender lotus leaves, and 2kg of mulberry buds and mix them evenly to obtain raw materials. After the raw materials are hand-kneaded, they are fried to enhance the aroma. The temperature is 135°C and the time is 45s.

[0021] (2) Slightly freeze-drying: place the fried green raw materials at a temperature of -12°C to slightly freeze for 2 hours; use microwave drying, first use a microwave power of 850W for 30s; then use a microwave power of 230W for 15s;

[0022] (3) Brewing: put the dried raw materials in the filter cloth, and use 10 times the weight of the raw materials to circulate the deionized water for brewing. The water temperature is 38°C, and the time is 2.6h. spare;

[0023] (4) Ultrasonic extraction...

Embodiment 2

[0031] A kind of preparation method of loquat fruit tea is characterized in that, adopts following processing steps:

[0032] (1) Loquat pretreatment: pick fresh loquat leaves, cabbage hibiscus flowers and wolfberry leaves, wash and chop finely, take 8kg of loquat, 5kg of cabbage hibiscus flowers, and 3kg of wolfberry leaves and mix evenly to obtain raw materials , After the raw materials are hand-kneaded, they are fried to enhance the fragrance. The temperature is 180°C and the time is 35s. After the greens are fried, they are immediately spread to cool;

[0033] (2) Slightly freeze-drying: place the roasted raw materials at a temperature of -10°C to slightly freeze for 3.5 hours; use microwave drying, first use a microwave power of 720W for 45s; then use a microwave power of 220W for 20s;

[0034] (3) Brewing: put the dried raw materials in the filter cloth, and use 8 times the weight of the raw materials to circulate the deionized water for brewing. The water temperature is...

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Abstract

The invention provides a making method of loquat fruit tea. Fresh loquats are used as raw materials of loquat leaf fruit tea, and the making method comprises the following processing procedures of performing rolling and pan frying, performing micro-freeze drying, performing circular soaking, performing ultrasonic extraction, treating loquat fruits, performing reflowing and leaching, performing blending, performing homogenizing, performing sterilization and the like, so that nutrient components contained in the raw materials are reserved, the finished products of the fruit tea are rich in nutrients, and fine and smooth in mouth feel, and have the health-care efficacy of nourishing the lung, relieving a cough and the like. The nutrient value and the economic value of the loquats are increased, and besides, a new way is provided for development and utilization of the loquats.

Description

technical field [0001] The invention relates to a method for making fruit tea, in particular to a method for making loquat fruit tea. Background technique [0002] Loquat, aliases: Luju, Jinwan, Luzhi, etc., Rosaceae, Loquat plants, mature loquat tastes sweet, rich in nutrition, contains various fructose, glucose, potassium, phosphorus, iron, calcium and vitamins A, B, C et al. Chinese medicine believes that loquat has the effects of moistening the lungs, relieving cough and quenching thirst. In addition to being eaten as a fruit, loquat is also processed into drinks or food such as wine, jam, and candied fruit. [0003] At present, the level of development and utilization of loquat is relatively low, and there are few types of products. It is processed into a method for making loquat fruit tea, which further improves the nutritional value and economic benefits of loquat. Contents of the invention [0004] The purpose of the present invention is to provide a kind of pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 杨潇郑小林
Owner 芜湖市三山区绿色食品产业协会
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