Preparation method of high-quality dragon fruit flower tea

A dragon fruit flower, high-quality technology, applied in food preservation, tea substitutes, food science, etc., can solve problems such as backward development level and technology, unsatisfactory taste, impure and clear scented tea soup, and achieve a strong aroma Rich and long-lasting, the soup color is clear and bright, and the taste is satisfactory

Inactive Publication Date: 2019-01-15
澧县泰溥生态水果种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet prior art is very low to the development and utilization degree of dragon fruit flower, and the annual waste of dragon fruit flower is serious, and reason is: the development level of existing technology and technology are backward, cause development and utilization degree not enough; Its two: after development and utilization The quality of dragon fruit scented tea is not good, such as: the quality of scented tea does not meet the requirements of high-quality scented tea, the color of scented tea soup is not pure and clear, the aroma of scented tea is not strong enough, and the taste cannot meet the refreshing taste evaluation, etc. The existence of the above problems makes dragon fruit Scented tea is difficult to satisfy consumers, which affects product promotion and mass production

Method used

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  • Preparation method of high-quality dragon fruit flower tea

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Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of high-quality pitaya scented tea, described preparation method comprises the following steps:

[0031] S1. Pretreatment of raw materials: The picking time is 6-8 am, and the flowers with dew are preferentially harvested, and the budding days of the flowers are 2-7 days, and healthy and pollution-free, no mechanical damage, no pests and diseases are picked. fruit flower, it is soaked with 75% alcohol for 15-25min, rinsed after taking it out, and cut each flower in half, and said cutting in half is to cut it into two halves of equal size through the center of the dragon fruit flower, and then The half-cut flowers concentrate the sunlight through a light-gathering device, which mainly includes a convex lens group or / and a concave mirror group. , turning over every 1.5-2.5h during exposure to the sun to obtain a crude product;

[0032] S2. Preparation of auxiliary material liquid: take plant raw materials and chop them. The plant raw material...

Embodiment 2

[0039] A kind of preparation method of high-quality pitaya scented tea, described preparation method comprises the following steps:

[0040]S1. Pretreatment of raw materials: The picking time is 6-8 am, and the flowers with dew are preferentially harvested, and the budding days of the flowers are 2-7 days, and healthy and pollution-free, no mechanical damage, no pests and diseases are picked. fruit flower, it is soaked with 75% alcohol for 15-25min, rinsed after taking it out, and cut each flower in half, and said cutting in half is to cut it into two halves of equal size through the center of the dragon fruit flower, and then The half-cut flowers concentrate the sunlight through a light-gathering device, which mainly includes a convex lens group or / and a concave mirror group. , turning over every 1.5-2.5h during exposure to the sun to obtain a crude product;

[0041] S2. Preparation of auxiliary material liquid: take plant raw materials and chop them up. The plant raw materi...

Embodiment 3

[0048] A kind of preparation method of high-quality pitaya scented tea, described preparation method comprises the following steps:

[0049] S1. Pretreatment of raw materials: The picking time is 6-8 am, and the flowers with dew are preferentially harvested, and the budding days of the flowers are 2-7 days, and healthy and pollution-free, no mechanical damage, no pests and diseases are picked. fruit flower, it is soaked with 75% alcohol for 15-25min, rinsed after taking it out, and cut each flower in half, and said cutting in half is to cut it into two halves of equal size through the center of the dragon fruit flower, and then The half-cut flowers concentrate the sunlight through a light-gathering device, which mainly includes a convex lens group or / and a concave mirror group. , turning over every 1.5-2.5h during exposure to the sun to obtain a crude product;

[0050] S2. Preparation of auxiliary material liquid: take plant raw materials and chop them up. The plant raw mater...

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Abstract

The present invention discloses a preparation method of high-quality dragon fruit flower tea. The preparation method comprises the following steps: S1, raw material pretreating; S2, auxiliary materialliquid preparing; S3, auxiliary material liquid modifying; S4, function baking; S5, liquid dipping and primary moisture regaining; S6, secondary moisture regaining and rapid drying; and S7, oil spraying and sealing. The preparation method prepares and modifies auxiliary material liquid, dips the auxiliary material liquid into the flower tea to improve the fragrance value of the flower tea, and enables the taste of the tea to be thicker and mellower; auxiliary materials increase beneficial ingredients to the flower tea, enhance the nutritional value and economic value of the flower tea, and enhance heat-clearing, thirst-quenching, toxin-dispelling and feature-beautifying effects of the dragon fruit flower tea; and the above beneficial effects all improve the quality of the dragon fruit flower tea.

Description

technical field [0001] The invention relates to the technical field of fruit scented tea production, in particular to a preparation method of high-quality dragon fruit scented tea. Background technique [0002] Scented tea, as a large category of tea, has a certain position in the market. However, the development and utilization of scented tea is relatively seldom, and only a few scented teas are well-known in the market, such as: jasmine tea, honeysuckle tea and so on. With the development of society and the improvement of people's living standards and quality, it has become a trend to develop types and quality of scented tea. [0003] Pitaya flower has a strong floral fragrance, and it is rich in amino acids, multivitamins and trace elements. It has the value of health care, medical treatment, beauty and beauty, etc. It is reflected in lowering blood sugar, lowering blood fat, anti-cancer, clearing away heat and detoxification, detoxification and anti-inflammation, etc. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23L3/3472A23L3/18
CPCA23F3/34A23L3/185A23L3/3472
Inventor 刘菊香聂明建张吉平尹少荣刘申金张蓝
Owner 澧县泰溥生态水果种植专业合作社
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