Manufacturing method of white-loquat-flower tea bag

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...

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 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 variation during the storage period, making it difficult to keep fresh for a long time; therefore, now Existing technology has problems and shortcomings such as large variation in color and aroma, poor brewing reducibility, and short shelf life