Manufacturing method of white-loquat-flower tea bag

A production method and loquat flower technology are applied in the field of tea bag beverage production, and can solve the problems of poor enzyme activity passivation effect, fermentation variation of white loquat flower tea bag, poor brewing reducibility, etc. Strong foam reduction, reducing the effect of color and aroma variation

Inactive Publication Date: 2017-06-13
NINGBO MEIQI BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] White loquat petals are the petals of a kind of white loquat fruit, and the tea bag drink made from white loquat petals is called white loquat flower teabag. The process and parameters of drying and packaging are used to make white loquat flower teabags; due to the different properties of white loquat flower petals and tea raw materials, green tea technology is used to make white loquat flower teabags, resulting in the degradation and variation of the aroma and color of white loquat flow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0022] Product Name: White Loquat Flower Teabag

[0023] Raw material: fresh white loquat petals

[0024] make

[0025] Production conditions and equipment

[0026] Ambient air pressure: one atmosphere;

[0027] Production equipment and facilities: reaction kettle, cold storage, multi-functional film sealing automatic dispensing machine (referred to as dispensing machine), dust-free workshop;

[0028] Environmental requirements in the dust-free workshop: temperature room temperature; humidity 55±5%; dust-free degree ≤0.5μm dust particle number 35×1000 / liter of air;

[0029] Production Method

[0030] Step 1. Vacuum dehydration

[0031] The fresh white loquat petals are put into the reactor according to the volume ratio of 2 / 3 to the reactor, and the fresh white loquat petals are vacuum dehydrated by stirring, heating, and vacuuming; the vacuum degree in the reactor is 93.3-98.6kPa, and the heating temperature 70-90°C, stirring speed 40 rpm, the vacuum dehydration time is...

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PUM

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Abstract

The invention discloses a manufacturing method of a white-loquat-flower tea bag. The manufacturing method comprises the following steps of: vacuum dewatering, low-temperature storage, microwave passivation and subpackaging. The manufacturing method disclosed by the invention has the advantages that white-loquat petals are manufactured into the white-loquat-flower tea bag by adopting the steps and the process, vacuum is utilized for carrying out low-temperature heating and dewatering on the white-loquat petals, so that degradation and variation of the color and the fragrance of the white-loquat petals when in high-temperature heating and dewatering are avoided and dewatered petals are obtained; the dewatered petals do not generate ice crystals in low-temperature storage, the internal-heat dewatering effect of the microwave is utilized to carry out passivation and drying for inhibiting the enzymatic activity, the original flavor and the making reducibility of the white-loquat petals are furthest maintained, the problems and the defects of large color and fragrance variation, poor making reducibility and short refreshing time in the prior art are overcome, and the purposes of small color and fragrance variation, strong making reducibility and long refreshing time of the white-loquat-flower tea bag are achieved.

Description

technical field [0001] The invention relates to a method for making a tea bag drink, in particular to a method for making a white loquat flower tea bag for making white loquat petals into a tea bag drink. Background technique [0002] White loquat petals are the petals of a kind of white loquat fruit, and the tea bag drink made from white loquat petals is called white loquat flower teabag. The process and parameters of drying and packaging are used to make white loquat flower teabags; due to the different properties of white loquat flower petals and tea raw materials, green tea technology is used to make white loquat flower teabags, resulting in the degradation and variation of the aroma and color of white loquat flower teabags Larger, poor reducibility when drinking and brewing. In addition, due to the poor enzymatic passivation effect on the white loquat petal raw material following the green tea fixing process, the white loquat flower teabags undergo fermentation variatio...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 陈在西李建军叶俊杰陈绍荣
Owner NINGBO MEIQI BEVERAGE
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