A processing method of ginkgo flower tea

A production method, the technology of ginkgo biloba, is applied in the direction of medical raw materials derived from ginkgo biloba, medical preparations containing active ingredients, food preparation, etc., to achieve the effect of refreshing taste and strong fragrance

Inactive Publication Date: 2007-08-01
王作标 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But utilize ginkgo to make tealeaves still an unfamiliar field at present, therefore, inventing a kind of flower bud and tiktok that make full use of ginkgo is exactly the object of the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of ginkgo flower tea, comprising the steps of:

[0024] 1. Picking flower buds: picking the flower buds on the branches of ginkgo trees;

[0025] 2. Remove impurities: pick out the dead buds in the middle of the picked buds;

[0026] 3. Drying: Spread the flower buds or tidbits after removing impurities in a dry and ventilated place until the flower buds lose 45% of their water;

[0027] 4. Color protection and solid type:

[0028] Color protection: Put the flower buds after drying into the drying equipment, and keep it for 15 minutes at a temperature of 95°C;

[0029] Solidification: quickly cool down the color-protected flower buds and tidbits to 38°C for 8 hours;

[0030] 5. Flavoring:

[0031] ①Drying: Put the solidified flower buds into the drying equipment, the temperature is controlled at 75°C for 50 minutes, and then ventilated and cooled down to room temperature;

[0032] ② Early stage of aroma enhancement: put the dried flower buds in...

Embodiment 2

[0037] A preparation method of ginkgo flower tea, comprising the steps of:

[0038] 1. Picking tidbits: picking tidbits from ginkgo branches;

[0039] 2. Remove impurities: pick out the residual flowers and dead flowers among the picked tidbits;

[0040] 3. Drying: Spread the tidbits after removing impurities in a dry and ventilated place until the tidbits lose 70% of their water;

[0041] 4. Color protection and solid type:

[0042] Color protection: Put the tidbits after drying in the drying equipment, and keep it for 8 minutes at a temperature of 105°C;

[0043] Solidification: quickly cool down the tidbits after color protection to 56°C for 12 hours.

[0044] 5. Flavoring:

[0045] ①Drying: Put the solidified tidbits into the drying equipment, the temperature is controlled at 95°C for 30 minutes, and then ventilated and cooled down to room temperature;

[0046] ②In the early stage of aroma enhancement: put the dried tidbits into the drying equipment, control the tempe...

Embodiment 3

[0051] 1. Picking flower buds: picking the flower buds on the branches of ginkgo trees;

[0052] 2. Remove impurities: pick out the dead buds in the middle of the picked buds;

[0053] 3. Drying: Spread the flower buds after removing impurities in a dry and ventilated place until the flower buds lose 50% of their water;

[0054] 4. Color protection and solid type:

[0055] Color protection: Put the flower buds after drying into the drying equipment, and keep it for 10 minutes at a temperature of 100°C;

[0056] Solidification: quickly cool down the color-protected flower buds to 47°C for 10 hours;

[0057] 5. Flavoring:

[0058] ①Drying: Put the solidified flower buds into the drying equipment, the temperature is controlled at 85°C for 40 minutes, and then ventilated and cooled down to room temperature;

[0059] ②The early stage of aroma enhancement: Put the dried flower buds into the drying equipment, the temperature is controlled at 108°C, lasts for 16.5 minutes, ventila...

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PUM

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Abstract

A method for producing gingko scented tea comprises the following steps: 1 picking alabastrum and plucking episodes, 2 removing impurities, 3 drying in the sun, 4 protecting color and firming the shapes, 5 increasing flavor ((1) oven-drying, (2) increasing flavor in prophase, and (3) increasing flavor in anaphase), 6 preparing to obtain gingko scented tea and composite gingko scented tea. Gingko scented tea of the invention can be drunk not only singly but also with gingko leaves and other tea leaves, and is an ideal body building drink with fresh taste, heavy flavor, and natural body building value.

Description

technical field [0001] The invention relates to a method for making tea, in particular to a method for making ginkgo flower tea. Background technique [0002] my country is the first country in the world to pick, process and drink tea. According to legend, the habit of tea drinking has gradually become popular since the 4th century AD. In the thousands of years of Chinese tea development history, thousands of teas with different names have been created and improved through the efforts of successive tea makers, which are an important part of Chinese tea culture. With the improvement of people's living standards, the quality requirements of tea are also getting higher and higher. [0003] Ginkgo is full of treasures. Ginkgo wood has a well-proportioned structure, dense texture, no warping or cracking, and strong corrosion resistance. It is an excellent material for craft carvings, exquisite furniture, luxurious buildings, and interior decoration. It is known as "Silver Fragr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23F3/14A23L1/29A61K36/16A61K36/82A61P3/02A61P3/06A61P9/10A61P7/00A61P9/00A61P3/10A61P9/12A61P39/06A61P17/16A61P17/00A61P7/02A61P25/26A61P25/00A61P39/02A61P7/10A61P1/02A61P1/14A61P29/00A61P31/00A61P31/04A23L33/00
Inventor 郑其良李洪磊弯亚玲王作标王希娥李道德朱维军钱志伟王建国石明生李睿
Owner 王作标
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