Preparation method for loquat flower bud tea

Abstract

The invention relates to the processing field of health care tea, in particular to a preparation method for a loquat flower bud tea. The method is realized by the steps of: a. raw material selection; b. infrared enzyme deactivation treatment; c. microwave drying treatment; d. stalk removing and bud stripping treatment; e. blast baking treatment; f. flower bud crushing treatment; g. sieving treatment; h. fluff removal treatment at the same time of step f; h. microwave vacuum drying treatment; and i. far infrared baking process. Compared with the prior art, the invention has the advantage that the method gives consideration to the characteristic that loquat flower buds are rich in ursolic acid, oleanolic acid and other triterpene acid, 18 amino acids, and flavone active substances, during processing multiple low-temperature drying is carried out by stages, thus maximumly keeping the physiologically active ingredients of loquat flower buds. Also, the method provided by the invention has properly arranged processes, thus being convenient for large-scale industrial production.

Description

technical field [0001] The invention relates to the field of health tea processing, in particular to a preparation method of loquat flower bud tea. Background technique [0002] my country is rich in loquat resources, with many types and wide distribution, and its cultivation area and output account for more than 2 / 3 of the world. The loquat flower has a long flowering period and a large amount of flowers. 80% to 90% of the branches of the whole tree can form flower spikes, and each flower spike bears 70 to 250 flower buds; the loquat flower spikes are panicles, and the surface of the flower buds is densely covered with rust. Fluffy, unique aroma. Loquat flowers are rich in nutrients such as amino acids, vitamins, carbohydrates, and minerals, as well as bioactive ingredients such as flavonoids, carotene, oleanolic acid, and ursolic acid. Loquat flowers are mild in taste, warm in nature, enter the lung meridian, moisten the lungs and dispel cold, moisten the lungs and relie...

AI Technical Summary

Problems solved by technology

[0005] However, these existing loquat flower processing methods are relatively simple, basically according to the tea production process, without fully considering the characteristics of the pollen in the loquat flower buds, especially the influence of temperature on the active ingredients and flavor and mouthfeel in the drying and roasting process, resulting in loquat flower processing. The unique flavor is lost during the process, and the nutrients and active ingredients of loquat pollen are significantly reduced

And these production techniques are not suitable for large-scale loquat bud tea GMP production standards

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