Preparation method of macadamia flower tea

A technology for flower tea and nut flower, applied in the field of flower tea processing, can solve problems such as no processing method reported in literature, unsuitable for macadamia flower tea, macadamia nut flower corolla, etc. heat easy effect

Active Publication Date: 2018-02-09
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing scented teas have large flowers and rich petals, which are usually processed by high-temperature baking, and the flowers of macadamia nut flowers are small, and conventional high-temperature baking tends to make the flowers crispy, shattered when touched, difficult to shape, and long-term Baking can easily cause the fragrance of the flowers to be seriously lost. In addition, the conventional freeze-drying method has not been pretreated, and the volume of the water will increase during the process of freezing into ice. The macadamia flower corolla is small, and it is easy to deform and break
Therefore, the production method of conventional scented tea is not suitable for the production of macadamia scented tea, and there is no document reporting its processing method at present.

Method used

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  • Preparation method of macadamia flower tea
  • Preparation method of macadamia flower tea
  • Preparation method of macadamia flower tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of macadamia nut scented tea, comprising the following steps:

[0026] (1) Picking: pick the inflorescences of macadamia nut flowers on sunny days, cut the flowers from the flower stalks, and select fresh blooming and budding flowers;

[0027] (2) Pretreatment: Spread the flowers selected in step (1), and dry them with cold wind, the wind speed of the cold wind is level 1, and the temperature is 15°C, so that the moisture content of the flowers is 40%;

[0028] (3) Pre-freezing: Put the air-dried flowers in step (2) into a freezer, pre-freeze at -8°C for 2 hours, and then freeze at -25°C for 2 hours;

[0029] (4) Sublimation drying: vacuum-dry the flowers obtained in step (3) at -25°C for 5 hours;

[0030] (5) Vacuum drying: put the dried flowers in step (4) into a microwave vacuum device, and carry out vacuum drying at a vacuum degree of -65kPa. First, heat at a power of 100W for 45s, take it out and cool it to room temperature, and let it stand ...

Embodiment 2

[0032] A preparation method of macadamia nut scented tea, comprising the following steps:

[0033] (1) Picking: pick the inflorescences of macadamia nut flowers on sunny days, cut the flowers from the flower stalks, and select fresh blooming and budding flowers;

[0034] (2) Pretreatment: spread out the flowers selected in step (1), and dry them with cold wind, the wind speed of the cold wind is grade 3, and the temperature is 15°C, so that the moisture content of the flowers is 30%;

[0035] (3) Pre-freezing: Put the air-dried flowers in step (2) into the freezer, first pre-freeze at -15°C for 1 hour, and then freeze at -35°C for 5 hours;

[0036] (4) Sublimation drying: vacuum-dry the flowers obtained in step (3) at -30°C for 15 hours;

[0037] (5) Vacuum drying: Put the dried flowers in step (4) into a microwave vacuum device, and carry out vacuum drying under the condition of vacuum degree of -85kPa. First, heat at a power of 300W for 15s, take it out and cool it to room ...

Embodiment 3

[0039] A preparation method of macadamia nut scented tea, comprising the following steps:

[0040] (1) Picking: pick the inflorescences of macadamia nut flowers on sunny days, cut the flowers from the flower stalks, and select fresh blooming and budding flowers;

[0041] (2) Pretreatment: spread the flowers selected in step (1), and dry them with cold wind, the wind speed of the cold wind is 2, and the temperature is 20°C, so that the moisture content of the flowers is 35%;

[0042] (3) Pre-freezing: Put the air-dried flowers in step (2) into the freezer, first pre-freeze at -10°C for 1.5h, and then freeze at -30°C for 3h;

[0043] (4) Sublimation drying: vacuum-dry the flowers obtained in step (3) at -35°C for 10 hours;

[0044] (5) Vacuum drying: Put the dried flowers in step (4) into a microwave vacuum device, and carry out vacuum drying under the condition of vacuum degree of -70kPa. First, heat at 200W for 30s, take it out and cool it to room temperature, and let it stan...

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PUM

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Abstract

The invention discloses a preparation method of a macadamia flower tea. The method comprises the following steps: cutting off macadamia flowers, conducting air-drying with cold air until a water content is 30-40%, conducting pre-cooling at a low temperature for 2-5 hours, conducting lyophilization for 5-15h, and finally putting the obtained flowers into a microwave vacuum device for vacuum drying.The preparation method comprises the steps of picking, pre-treatment, pre-freezing, the lyophilization and the vacuum drying, and is used for preparing the macadamia flower tea complete in color, fragrance, taste, shape and nutrients without damaging the nutrient components of the macadamia flowers.

Description

technical field [0001] The invention belongs to the technical field of scented tea processing, and in particular relates to a preparation method of macadamia scented tea. Background technique [0002] Scented tea, also known as smoked scented tea, scented scented tea, and fragrant slices, is a special tea category in China. It is made by mixing refined tea base with fragrant flowers, and through certain processing methods, the tea leaves absorb the fragrance of flowers. In addition to the above-mentioned tea with flowers, the market today also refers to drinks made from simple dried flowers and dried flower buds as scented tea. Currently popular include chrysanthemum tea, honeysuckle tea, rose tea, lily tea, okra tea and so on. [0003] The macadamia nut (Macadamia integrifolia) belongs to the evergreen tree fruit tree of the family Longanaceae. Because of its good taste and rich nutritional value, it has been introduced and cultivated in many places in South China and Sou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王文林陈海生赵静郑树芳覃振师谭德锦黄锡云谭秋锦汤秀华许鹏贺鹏宋海云肖海艳李恒锐
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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