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Loquat leaf beverage processing method

A processing method and loquat leaf technology, applied in the field of loquat leaf beverage processing, can solve the problems of resource waste, environmental pollution, etc., and achieve the effects of low process cost, good social benefits and economic benefits

Inactive Publication Date: 2008-11-26
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using most of the fallen leaves of loquats as garbage incineration not only causes waste of resources but also pollutes the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: the processing method of loquat leaf beverage comprises the following steps: (1) cleaning: get the fresh loquat leaf and manually clean with flowing tap water to remove dust, microorganisms and the fluff on the leaf backside adhering to the leaf surface; Insect sterilization: Drain for 5 minutes; then soak in 2% salt solution for 13 minutes; (3) Rinse: Take out and rinse with running tap water to remove the salt water on the surface; (4) Spread to dry: Spread leaf by leaf and air dry for 10 minutes; and Cut into pieces with a length × width of 1.2mm × 1.2mm; (5) Water extraction: put the cut loquat leaves in a cooking pot according to the material-to-water ratio of 136g / L, and the water quality used must be strictly treated to remove metal ions Qualified water with a pH value of 7.8; cover it, and extract it with water for 105 minutes at 100°C, stirring once every 15 minutes during the water extraction process, so that a large amount of effective substances...

Embodiment 2

[0016] Embodiment 2: the processing method of loquat leaf beverage comprises the following steps: (1) cleaning: get the fresh loquat leaf and manually clean with flowing tap water to remove dust, microorganisms and fluff on the leaf back side adhering to the leaf surface; (2) repelling Insect sterilization: Drain for 5 minutes; then soak in 3% salt solution for 10 minutes; (3) Rinse: Take out and rinse with running tap water to remove the salt water on the surface; (4) Spread to dry: Spread leaf by leaf and air dry for 13 minutes; and Cut into fragments of length × width 1.3mm × 1.3mm; (5) Water extraction: put the cut loquat leaves in a cooking pot according to the material-to-water ratio of 145g / L, and the water quality used must be strictly treated to remove metal ions Qualified water with a pH value of 8.0; cover it, and extract it with water at 95°C for 110 minutes, stirring once every 15 minutes during the water extraction process, so that a large amount of effective subs...

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PUM

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Abstract

The invention discloses a method for processing a loquat leaf beverage, which comprises the steps of cleaning, disinsectization, sterilizing, rinsing, spreading and drying, water extracting, cooling and filtrating, blending, sterilizing and stocking. The processing method extracts the functional substances of the loquat leaf according to the characteristic that the loquat leaf is rich in compounds containing flavone, comparatively more inorganic salt, protein, glucide, amino acid needed by the human body and other nutrients, different edulcorants, antioxidants and complex densifiers are added to produce the beverage, which not only improves the added value of resources, but also increases the income of fruit growers and has remarkable economic benefits and social benefits. Fallen loquat leaves are usually taken as waste and burnt in loquat orchards, which not only wastes resources, but also pollutes the environment. The processing method takes the fallen loquat leaves as raw material, thereby utilizing waste effectively.

Description

technical field [0001] The invention relates to a beverage processing method, in particular to a loquat leaf beverage processing method. Background technique [0002] Beverages are one of the important foods. With the rapid development of the national economy and the continuous improvement of living standards, people no longer only require beverages to relieve summer heat and promote body fluids, but also to pursue their special flavors, diversification, nutrition, convenience and functionality. After the 1970s, with the rapid development of science and technology, high technology has been widely used in the beverage industry. The direct processing of fresh fruits, vegetables and natural plants into beverages rich in special nutrients has become a new trend of beverages at home and abroad in recent years. Loquat is a Rosaceae plant Eriobotrya japonica (Thnnb) Lindlr. Its leaves have been used as medicinal materials since ancient times. It has good anti-inflammatory and coug...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/29A23L2/52A23L2/62A23L33/00
Inventor 林启训童金华王则金黄晋之
Owner FUJIAN AGRI & FORESTRY UNIV
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