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Processing technology of black locust flower substitute tea

A kind of processing technology, the technology of locust flower, applied in the field of processing technology of locust flower substitute tea, achieves the effect of improving mental state, rich and fragrant aroma, simple and easy processing technology

Pending Publication Date: 2019-07-05
XINYANG AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the development and research of locust flower substitute tea, at present, there is no report in the domestic research field, and it belongs to the first research technology in China

Method used

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  • Processing technology of black locust flower substitute tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A. Pick the locust inflorescences that are about to bloom, remove the stems and keep the flowers, and remove the mildewed, smelly, dry and withered flowers for later use;

[0030] B. Lay the treated black locust flower in step A on the bamboo raft sieve naturally, with a thickness of 1.5cm, spread it at 15°C until the water content of the black locust flower is 65wt%, and turn it up and down once every 4 hours during the cooling period ,spare;

[0031] C, stir-fry the black locust flower after being cooled in step B at 100°C until the water content of the black locust flower is 35wt%, then spread it cool for 30min, and set aside;

[0032] D, stir-fry the black locust flower after being cooled in step C at 80°C until the water content of the black locust flower is 15wt%, then spread it for 20 minutes, and set aside;

[0033] E. Place the cooled locust flower in the step D in an oven at 70° C., and bake until the water content of the locust flower is 5 wt%, to obtain the...

Embodiment 2

[0035] A. Pick the locust inflorescences that are about to bloom, remove the stems and keep the flowers, and remove the mildewed, smelly, dry and withered flowers for later use;

[0036] B. Lay the processed black locust flower in step A on the bamboo raft sieve naturally, with a thickness of 1.8cm, spread it at 20°C until the water content of the black locust flower is 68wt%, and turn it up and down once every 4 hours during the cooling period ,spare;

[0037] C, stir-fry the black locust flower after being cooled in step B at 105°C until the water content of the black locust flower is 38wt%, then spread it for 40 minutes, and set aside;

[0038] D, stir-fry the black locust flower after being cooled in step C at 85°C until the water content of the black locust flower is 18wt%, then spread it cool for 25 minutes, and set aside;

[0039] E. Place the cooled locust flower in step D in an oven at 75° C., and bake until the water content of the locust flower is 6 wt%, to obtain ...

Embodiment 3

[0041] A. Pick the locust inflorescences that are about to bloom, remove the stems and keep the flowers, and remove the mildewed, smelly, dry and withered flowers for later use;

[0042] B. Lay the processed black locust flower in step A on the bamboo raft sieve naturally, with a thickness of 2.0cm, spread it at 25°C until the water content of the black locust flower is 70wt%, and turn it up and down once every 4 hours during the cooling period ,spare;

[0043] C, stir-fry the black locust flower after being cooled in step B at 110°C until the water content of the black locust flower is 40wt%, then spread it cool for 60min, and set aside;

[0044] D, stir-fry the black locust flower after being cooled in step C at 90°C until the water content of the black locust flower is 20wt%, then spread it for 30 minutes, and set aside;

[0045] E. Place the black locust flower cooled in step D in an oven at 80° C., and bake until the water content of the black locust flower is 8 wt%, to ...

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Abstract

The invention belongs to the technical field of tea processing, and particularly relates to a processing technology of black locust flower substitute tea. The processing technology of the black locustflower substitute tea specifically comprises the following steps: A, picking an upcoming black locust flower inflorescence, removing stems and remaining flowers, and removing mildew, smelly and withering flowers for later use; B, spreading and cooling the black locust flowers treated in the step A until the water content of the black locust flowers is 65-70wt% for later use; C, frying the black locust flowers which are spread and cooled in the step B until the water content of the black locust flowers is 35-40wt%, and then spreading and cooling for later use; D, frying the black locust flowers which are spread and cooled in the step C until the water content of the black locust flowers is 15-20wt%, and then spreading and cooling for later use; E, baking the black locust flowers spread andcooled in the step D until the water content is 5-8wt% so as to obtain the black locust flower substitute tea. The black locust flower substitute tea processed by the method is strong in aroma, has effects of astringency, spasmolysis, fever reduction and phlegm elimination, has high edible value and medicinal value, and is simple and feasible in processing technology.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing technology of a locust flower substitute tea. Background technique [0002] Robinia pseudoacacia is rich in resources, with strong aroma and sweet taste, but the flowering period is very short. Except for a small amount of Robinia pseudoacacia for fresh food, most of the resources are abandoned, and the utilization rate of Robinia pseudoacacia resources is extremely low. [0003] At present, the research on Robinia pseudoacacia mainly focuses on the analysis of chemical components, the extraction of chemical components, the development and utilization of Robinia pseudoacacia, etc., mainly for the determination and fingerprinting of proteins, amino acids, sugars, ascorbic acid, mineral elements, and chemical components of volatile oil in Robinia pseudoacacia. The establishment of the map, and the optimization of the extraction process on polyphenols...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 刘威张永瑞王子浩尹鹏陈义张洁刘佳郭桂义袁丁孙慕芳
Owner XINYANG AGRI & FORESTRY UNIV
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