Palate-cleansing crab-aroma loquat flower and amber tea and preparation method thereof

A technology of loquat flower and amber tea, which is applied in the field of loquat flower amber tea and its preparation, can solve the problems of difficult consumer acceptance, nutrition, and single taste, and achieve the effect of exquisite appearance, rich nutrition, and sweet taste

Inactive Publication Date: 2015-12-30
ANHUI PROVINCE TIANXU TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong fragrance and unique smell of loquat flowers, direct drinking is not easy to be accepted by consumers, and the nutrition and taste are relatively simple.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kind of loquat flower amber tea that relieves greasy crab fragrance, which is composed of the following raw materials in parts by weight:

[0016] Loquat flower 50, green tea 120, mugwort leaf 5, crab powder 10, reed root 5, kudzu root 5, citric acid 3, sugar cane 30, white wine 25, ginger powder 2, bayberry 10, basil 3, mint oil 0.3, jelly powder 10, agar 13, Green apple juice 20.

[0017] Described a kind of loquat flower amber tea of ​​loquat flower amber that relieves greasy with crab fragrance is made by the following steps:

[0018] 1) Soak mugwort leaf, reed root, kudzu root and red bayberry in boiling water for 30 minutes, filter out excess water, then add white wine and citric acid, mix well, and store at room temperature for 6 hours;

[0019] 2) Mix the product obtained in step 1 with minced ginger, basil, and sugarcane, add 8 times the amount of water, boil on high heat until boiling, turn to low heat and heat for 2 hours, filter out impurities with a filt...

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PUM

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Abstract

The invention discloses palate-cleansing crab-aroma loquat flower and amber tea and a preparation method thereof. The palate-cleansing crab-aroma loquat flower and amber tea is characterized by comprising, by weight, 50-55 parts of loquat flowers, 120-1,125 parts of green tea, 5-6 parts of argy wormwood leaves, 10-12 parts of crab meal, 5-6 parts of reed rhizomes, 3-3.5 parts of citric acid, 30-35 parts of sugarcane, 25-30 parts of Baijiu, 2-2.3 parts of bruised ginger, 10-12 parts of waxberries, 3-3.5 parts of basil, 0.3-0.35 part of mint oil, 10-12 parts of jelly powder, 13-15 parts of agar and 20-25 parts of green apple juice. The palate-cleansing crab-aroma loquat flower and amber tea has the advantages that since a high-quality ratio of 5 to 12 is adopted between the loquat flowers and the green tea, content balance of water extract, polyphenol, amino acid and soluble sugar of tea infusion is kept, and appropriate polyphenol content is beneficial to mellow taste of the tea infusion and pharmacological function exertion.

Description

technical field [0001] The invention relates to the technical field of scented tea, in particular to loquat flower amber tea and a preparation method thereof. Background technique [0002] Loquat is a plant of the Rosaceae Loquat genus. It is a characteristic fruit tree in southern my country and is deeply loved by people. 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. Loquat flowers bloom in autumn and winter, with a long flowering period and a large amount of flowers. 80-90% of the branches of the whole tree can form flower spikes, and each flower spike has 70-250 flowers. In the industrialized cultivation of loquat, about 90% of the perianth is thinned out in order to adjust the proportion of leaves and fruits, ensure good fruit development, promote spring and summer shoots, and achieve high yield and high quality every year. Pibahua is rich in nutrients such as a...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 徐四新
Owner ANHUI PROVINCE TIANXU TEA
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