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Waxberry tea and its preparation method

A technology of nucleation and additives, applied in the field of bayberry tea and its preparation, can solve the problems of poor taste, short storage period of mature bayberry fruit, and affecting the growth of bayberry trees, etc., so as to solve the problems of difficult long-term storage, convenient storage, and cardiovascular protection Effect

Inactive Publication Date: 2010-01-20
周成灿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to solve the short storage period of mature red bayberry fruit in the red bayberry industry, and excessive picking of leaves or stripping the bark will affect the growth of red bayberry trees and poor taste, thereby providing a kind of raw material with immature bayberry fruit bayberry tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, common red bayberry tea preparation

[0018] 1. Select immature red bayberry fruit with unnucleated endocarp (usually picked in March-May), wash with clean water, then drain and dry in the shade.

[0019] 2, adopt the traditional tea-making process to process the green bayberry fruit obtained in step 1, the specific steps are as follows:

[0020] 1) Finishing, at 100°C, steam for 3-5 minutes;

[0021] 2) Stir-fry at 120-180°C until the water content is 12-15% and there is a clear fragrance;

[0022] 3) Flatten;

[0023] 4) drying, at 80-120 DEG C, further drying the flattened bayberry fruit until the water content is less than 6%, and then making bayberry tea.

Embodiment 2

[0024] Embodiment 2, preparation of bayberry tea in bag

[0025] 1, the red bayberry tea obtained in embodiment 1 is further pulverized, processed, screened, and powdered red bayberry tea is made.

[0026] 2. The powdered red bayberry tea obtained in step 1 is sterilized, then packed into conventional bagged tea bags, and packaged to make red bayberry tea in bags.

Embodiment 3

[0027] Embodiment 3, preparation of instant bayberry tea

[0028] The red bayberry tea obtained in the step 2 of embodiment 1 is further ultrafinely pulverized, processed, and screened to obtain the ultrafine powder of red bayberry tea, which is to make instant red bayberry tea.

[0029] In the above examples, the bayberry tea prepared can be brewed directly for drinking. Simultaneously, can be in above-mentioned preparation process, or after preparation, add commonly used edible additives in red bayberry tea, as stabilizer, ion chelating agent, color-protecting agent, transfer solvent, one or more in taste additive, To make bayberry tea with better taste and mouthfeel.

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PUM

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Abstract

The invention relates to a method for producing gale tea, which uses the immature gale fruit as material, treated by removing water, frying, compressing and baking. The invention has the tastes of tea and gale. And the inventive gale tea can be stored and carried easily, with the functions as promoting digestion, antidiarrheal, and anti-inflammation or the like, while it can eliminate the deposit on the wall of vessel. And the invention can utilize the active components as flavone and tannigen of mature gale.

Description

technical field [0001] The invention relates to the field of tea beverages, in particular to bayberry tea and a preparation method thereof. Background technique [0002] Myrica rubra Sieb.et Zucc. is the fruit of Myrica rubra Sieb. et Zucc. It originates in my country and is distributed in the southeastern provinces of my country. In addition to being eaten fresh, bayberry can also be made into dried bayberry, candied fruit, jam, fruit juice, etc. Red bayberry soaked in wine is also popular with people to make red bayberry wine. Red bayberry also has certain medicinal value. [0003] However, due to the short picking period, the mature fruit is not easy to preserve (generally less than 2 days), and ethylene is continuously released during the storage of red bayberry fresh fruit, which makes the fruit tend to age, disintegrate the tissue, and decompose and lose nutrients, so it cannot meet the needs of the market. At present, Taizhou, Wenzhou and other places in Zhejiang g...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A23L1/212A23L1/03A23L1/29A61K36/185A61P35/00A61P3/02A61K131/00A23L19/00A23L29/00A23L33/00
Inventor 周成灿
Owner 周成灿
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