Loquat scented tea and preparation method thereof

Abstract

The invention discloses a loquat scented tea and the preparation method thereof. The preparation method of the loquat scented tea comprises the followings: (1), picking fresh loquat wadding in flower bud period and choosing and getting rid of buds harmed by diseases and pests, cleaning up by using low flowing speed water, airing in a shade place until the moisture content reaches about 50 to 70 percent, and then picking off loquat flower from loquat wadding; (2), wrapping the loquat flower picked off to be spheroidal, rubbing and pressing in a reciprocating manner for about 7 to 15 times, and then unfolding the loquat flower rubbed and pressed for heat dissipation so as to enable the loquat flower to be more compact; (3), sparsely paving the rubbed and pressed loquat flower inside a bamboo steamer, then placing in a boiling water pot and then computing time from the appearing of steam in the cover of the bamboo steamer, and keeping the steam for 30 to 60 s. The spice and the quality of the loquat scented tea processed by the invention is higher than that of the loquat scented tea processed by a traditional dry-frying and oven-drying method, and after steam enzyme deactivation, the loquat scented tea is full of various nutritional ingredients, organic acid, amino acid and antioxidant ingredient.

Description

technical field [0001] The invention relates to the technical field of processing loquat scented tea. Background technique [0002] Loquat (Eriobotrya japonica L.) is a plant of the genus Loquat in the family Rosaceae. It is native to subtropical regions of China and is widely cultivated in Japan, Italy, Brazil, Spain, India and other places. Evergreen fruit tree, in China, loquat has a history of 2,200 years of cultivation, mainly distributed in 19 provinces and regions south of the Qinling Mountains, including southern Shaanxi, Sichuan, Zhejiang, Jiangsu, Guangdong, and Fujian, with an annual output of 200,000 tons. The flowering period of loquat is relatively long. Generally, there are loquat flowers from mid-September to January of the following year. There are 60-150 flowers on each tidbit, and the number can exceed 200. In order to improve the yield and quality of loquat and reduce the consumption of nutrients during the growth process, a large number of flower thinni...

AI Technical Summary

Problems solved by technology

At present, loquat scented tea has been sold in the market, but the traditional scented tea is only made by dry frying and drying, which causes the loss of nutrients of loquat flower in the process of processing.