Loquat tea and preparation method thereof

A technology of loquat tea and loquat, which is applied in the field of loquat tea and its preparation, can solve the problems of loss of raw material nutrients and low utilization rate of raw materials, etc., and achieve the effects of rich aroma, improved immunity and better taste

Inactive Publication Date: 2016-11-09
贵州省兴仁县佳文生态农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, loquat leaf tea and loquat scented tea have been sold in the market, but there are few health-care teas made from the reasonable combination of loquat leaves, loquat flowers and other medicinal materials. Stir-frying and drying processes cause the loss of nutrients in raw materials during processing, resulting in low utilization of raw materials

Method used

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  • Loquat tea and preparation method thereof
  • Loquat tea and preparation method thereof
  • Loquat tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Take the loquat leaf of pretreated 60 weight parts, the loquat flower of 15 weight parts, the honeysuckle of 2 weight parts, the angelica of 5 weight parts, the lily of 2 weight parts, the Radix Bupleurum of 3 weight parts, the licorice of 1 weight part , 2 parts by weight of lotus leaves and 1 part by weight of salvia miltiorrhiza are mixed, placed in a closed space for fermentation, the fermentation temperature is 18°C, and the fermentation time is 10 hours; stir-fry the fermented raw materials at a temperature of 70°C, and stir-fry The time is 40 minutes; the stir-fried raw materials are screened by a screening machine to remove impurities; the screened raw materials are scented by an aroma enhancing machine, the aroma temperature is 100° C., and the aroma aroma time is 40 minutes to prepare loquat tea.

Embodiment 2

[0079] Take the pretreated loquat leaves of 90 parts by weight, the loquat flowers of 3 parts by weight, the honeysuckle of 6 parts by weight, the angelica of 1 part by weight, the lily of 7 parts by weight, the Bupleurum root of 1 part by weight, the licorice of 3 parts by weight , 1 part by weight of lotus leaf and 4 parts by weight of salvia miltiorrhiza are mixed, placed in a closed space for fermentation, the fermentation temperature is 20°C, and the fermentation time is 12 hours; stir-fry the fermented raw materials at a temperature of 90°C, stir-fry The time is 45 minutes; the stir-fried raw materials are screened with a screening machine to remove impurities; the screened raw materials are scented with an aroma enhancing machine at a temperature of 80° C. for 30 minutes to obtain loquat tea.

Embodiment 3

[0081] Take the loquat leaves of 75 parts by weight of pretreatment, the loquat flower of 9 parts by weight, the honeysuckle of 4 parts by weight, the angelica of 3 parts by weight, the lily of 4.5 parts by weight, the Radix Bupleurum of 2 parts by weight, the licorice of 2 parts by weight , 1.5 parts by weight of lotus leaves and 2.5 parts by weight of Salvia miltiorrhiza are mixed, placed in a closed space for fermentation, the fermentation temperature is 19°C, and the fermentation time is 11 hours; stir-fry the fermented raw materials at 80°C, stir-fry The time is 45 minutes; the stir-fried raw materials are screened with a screening machine to remove impurities; the screened raw materials are scented with an aroma enhancing machine at a temperature of 90° C. and an aroma enhancement time of 35 minutes to obtain loquat tea.

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Abstract

The invention discloses loquat tea and a preparation method thereof and belongs to the technical field of teas. The loquat tea is mainly prepared from the following raw materials in parts by weight: 60-90 parts of loquat leaves, 3-15 parts of loquat flowers, 2-6 parts of honeysuckle, 1-5 parts of Chinese angelica, 2-7 parts of lily, 1-3 parts of radix bupleuri, 1-3 parts of liquorice, 1-2 parts of lotus leaves and 1-4 parts of salviae miltiorrhizae. The loquat tea has the advantages that active ingredients supplement each other and have positive synergistic effect, so that efficacy of the loquat tea is enhanced on the basis of the original lung heat cleaning function; the loquat tea has no side effect, has the curative effects of moistening five internal organs, benefiting lung qi as well as clearing away heat and nourishing nerves, has tonifying effect on human body and is beneficial to improving immunity of the human body and regulating sub health. The loquat tea is obtained by virtue of working procedures such as fermenting, frying and perfuming, so that ingredients of all the raw materials are fully fused, loss of nutrient substances of the raw materials cannot be caused, and the obtained loquat tea is excellent in colour, fragrance and taste.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a loquat tea and a preparation method thereof. Background technique [0002] Loquat is native to my country, and its flowers, fruits, leaves, roots and white bark can be used as medicine. Studies have shown that loquat leaves have the effects of clearing the lungs and relieving cough, harmonizing the stomach and diuresis, and quenching thirst. Loquat flowers are rich in polysaccharides, flavonoids, ursolic acid, oleanolic acid and other biologically active ingredients, which have the effects of moisturizing the five internal organs, benefiting the lung qi, and relieving cough, helping to improve human immunity and regulate sub-health. [0003] Along with the raising of people's living standard, scented tea and the tea that tender leaf is made are more and more popular in the world. The loquat tea made from loquat leaves and loquat flowers can be used as a health-care tea for people ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 岑万嘉岑万文岑波童吉文田景荣
Owner 贵州省兴仁县佳文生态农业开发有限公司
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