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Loquat flower amber tea with high protein and roasted fragrance and preparation method of loquat flower amber tea

A technology of loquat flower and amber tea, which is applied in the field of high-protein roasted loquat flower amber tea and its preparation, can solve the problems of difficult consumer acceptance, nutrition, and single taste, and achieve the reduction of fine slag, rich nutrition, and flower shape full effect

Inactive Publication Date: 2016-01-06
ANHUI XINXUTANG TEA CO LTD
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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 high-protein roasted fragrant loquat flower amber tea is composed of the following raw materials in parts by weight:

[0016] Loquat flower 50, green tea 120, cicada pupa powder 20, black plum 13, orange peel oil 10, jackfruit 15, rice wine 25, donkey-hide gelatin 3, mint leaf 5, sugarcane block 50, agar 13, schisandra 5, forsythia 5.

[0017] Described a kind of high-protein roasted fragrant loquat flower amber tea is made by the following steps:

[0018] 1) Soak black plum, mint leaves, schisandra, and forsythia in boiling water for 30 minutes, filter out excess water, then add rice wine, mix well, and store at room temperature for 6 hours;

[0019] 2) Mix the product obtained in step 1 with sugarcane pieces, 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 filter cloth, and collect the soup;

[0020] 3) Boil the soup collected in step 2 until boiling, add green tea and soak for 1....

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PUM

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Abstract

The invention discloses a loquat flower amber tea with high protein and roasted fragrance and a preparation method of the loquat flower amber tea. The loquat flower amber tea is characterized by consisting of the following raw materials in parts by weight: 50-55 parts of loquat flowers, 120-125 parts of green tea, 20-23 parts of cicada pupa powder, 13-15 parts of smoked plums, 10-12 parts of orange peel oil, 15-18 parts of jack fruits, 25-30 parts of rice wine, 3-3.5 parts of colla corii asini, 5-6 parts of mint leaves, 50-55 parts of diced sugarcane, 13-15 parts of agar, 5-6 parts of Chinese magnoliavine fruits and 5-6 parts of forsythia suspensa. The loquat flower amber tea with high protein and roasted fragrance, disclosed by the invention, is rich in nutrition and unique in taste, and the effective components of the loquat flower amber tea have the efficacies of enhancing immunity, moistening the lung for relieving a cough, refreshing oneself, clearing heat, nourishing skin color and the like.

Description

technical field [0001] The invention relates to the technical field of scented tea, in particular to a high-protein roasted fragrant 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. Pibahu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 戴炜
Owner ANHUI XINXUTANG TEA CO LTD
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