Loquat tea cream and processing method thereof

A processing method and technology of tea paste, applied in the field of loquat tea paste and its processing, can solve problems such as unseen products on the market, and achieve the effects of improving human immunity, improving quality, and regulating sub-health

Inactive Publication Date: 2015-06-03
余芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, loquat leaves have been widely used by people, but loquat leaves are processed into l

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A loquat tea extract and a processing method thereof, the specific operation steps are:

[0021] (1) Raw material selection: choose freshly picked loquat leaf shoots and loquat flowers as raw materials, and remove yellow leaves and impurities mixed in during picking;

[0022] (2) Steaming and rinsing: use a steam engine for low-temperature de-enzyming, the temperature of steam de-enzyming is 45°C, and the de-enzyming time is 6-8 minutes. After de-enzyming, rinse and drain; steam de-enzyming can remove green leaves from loquat leaf buds and flowers. Astringency, improve the taste and quality of the finished tea paste;

[0023] (3) Ventilated fermentation: Put the loquat leaf buds and loquat flowers into a mechanically stirred fermenter, and carry out ventilated fermentation at a temperature of 42°C, a stirring paddle speed of 280-300r / min, and an air volume of 0.7-1.2vvm to promote fermentation. Transformation and decomposition of substances contained in loquat leaf bud...

Embodiment 2

[0032] A kind of loquat tea extract and processing method thereof, its operation steps are:

[0033] (1) Raw material selection: choose freshly picked loquat leaf buds and thorn buds as raw materials, and remove yellow leaves and impurities mixed in during picking;

[0034] (2) Steaming and rinsing: use a steam engine for low-temperature de-enzyming, the temperature of steam de-enzyming is 38-42°C, and the de-enzyming time is 10 minutes. After de-enzyming, rinse and drain; steam de-enzyming can remove the buds of loquat leaves and thorns The green and astringent taste improves the taste and quality of the finished tea paste;

[0035] (3) Ventilated fermentation: Put the loquat leaf buds and thorn buds into a circulating ventilated fermenter at a temperature of 40-42°C, a stirring paddle speed of 200-230r / min, and an air flow of 2.5-3.2vvm. Ventilated fermentation promotes the transformation and decomposition of substances contained in loquat leaf buds and thorn buds;

[0036...

Embodiment 3

[0044] A kind of loquat tea extract and processing method thereof, concrete steps are:

[0045] (1) Selection of raw materials: select freshly picked buds of loquat leaves, tender stems and leaves of Artemisia persicae and tender lotus leaves as raw materials, and remove yellow leaves and impurities mixed in during picking;

[0046] (2) Finishing and rinsing: 6CST060 type drum finishing machine is used for finishing, the finishing temperature is 120-150°C, the speed of the killing machine is 45 rpm, the time for the greening leaves to stay in the drum is 3 minutes, rinse and drain after killing ;Fixing can remove green and astringent taste in raw materials, improve the taste and quality of finished tea paste;

[0047] (3) Anaerobic fermentation: Put the young buds of loquat leaves, young stems and leaves of Artemisia betel and young lotus leaves into an anaerobic fermentation tank, and anaerobically ferment for 12 hours to promote the transformation and decomposition of the su...

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PUM

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Abstract

The invention discloses loquat tea cream and a processing method thereof, belonging to the field of food processing. The processing method is characterized by comprising the following technological processes: raw material selection, steaming and elution, ventilation fermentation, juice squeezing and collecting, digestion, supercritical carbon dioxide extraction, preparation of tea soup, mixing, cream collecting and mold pressing and packaging. According to the preparation method, natural and green loquat leaf tender shoots are taken as a raw material and are subjected to multiple processes of steaming, ventilation fermentation, juice squeezing and collecting, digestion, supercritical carbon dioxide extraction, cream collecting, mold pressing and packaging, so that original components of the raw material are preserved, and the quality of the loquat tea cream is improved; the prepared loquat tea cream is good in color, smell and taste, further has the treatment effects of moistening the five internal organs, tonifying lung vital energy, relieving cough and reducing sputum, is helpful for improving the immunity of human bodies and regulating sub-health and is an environmental-friendly, healthy, low-sugar and low-fat health beverage.

Description

technical field [0001] The invention relates to a tea extract, in particular to a loquat tea extract and a processing method thereof. Background technique [0002] Loquat, known as Luju in ancient times, also known as Jinwan, Luzhi, and Pipaguo, is a plant of the genus Loquat in the Rosaceae. Loquat is native to southeast China and is named for its fruit shaped like a pipa musical instrument. The leaves of loquat are dark in color, and the back of the leaves are lighter in color, with fluff, and they will not wither all the year round. Small flowers in winter moon, yellowish-white, clustered with fragrance, petals five-lobed, big pedicles, ripe and firm in March and April, green in color, with cilia, later yellow, sweet and edible. Loquat flower can cure colds and colds, cough and phlegm blood. "Guizhou Folk Prescription Collection": "Steaming honey with flowers, treating colds and colds, moistening throat and relieving cough". Studies have shown that loquat flowers are ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 余芳
Owner 余芳
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