Jasmine flower Fuzhuan tea obtained through golden cleistothecium shaped ascospore reproduction and preparation method of jasmine flower Fuzhuan tea obtained through golden cleistothecium shaped ascospore reproduction

Abstract

The invention discloses jasmine flower Fuzhuan tea obtained through golden cleistothecium shaped ascospore reproduction and a preparation method of the jasmine flower Fuzhuan tea obtained through golden cleistothecium shaped ascospore reproduction. Jasmine flower tea is prepared from the following components in parts by weight of 45-55 parts by weight of jasmine flowers, 45-55 parts by weight of apples, 10-20 parts by weight of Chinese yams, 10-20 parts by weight of haws, 25-35 parts by weight of crystal sugar and 14-16 parts by weight of honey. The invention relates to the technical field ofprocessing of the jasmine flowers. Through a freeze-drying technology, nutrient components in the jasmine flowers are massively maintained; besides, micro haws, micro honey and micro crystal sugar areused for neutralizing the traditional Chinese medicine smell of the Chinese yams, and the mouth feel of products is improved; besides, through the haws, the effect of stimulating the appetite is realized, and the stomach is helped to better absorb nutrients of the jasmine flowers; through the Chinese yams and the honey, the stomach is maintained, the situation that the stomach overworks to produce damage can be avoided, the health of a human body is protected, the range of people benefitted by the jasmine flower Fuzhuan tea is enlarged, and market and gains are promoted; and through the golden cleistothecium shaped ascospore reproduction, the processing time is shortened, and the product quality is protected.

Description

technical field [0001] The invention relates to the technical field of jasmine flower processing, in particular to a jasmine flower tea and a preparation method thereof. Background technique [0002] At present, the usual scented tea production process is to combine tea base with fresh flowers and smell them. In this production process, fresh flowers are the main factor limiting the production and production capacity of scented tea. The main reasons are: the production of scented tea is greatly affected by the flowering period of flowers; the output of fresh flowers fluctuates greatly During the peak season of flower production, the flower processing capacity of scented tea is limited; the energy utilization rate in the processing process is low, resulting in energy loss; the added value of flower dregs is low, and improper handling causes local air and water and soil pollution; fresh flowers are not easy to preserve; the processing site of scented tea has a large area , nee...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a jasmine tea and its preparation method, which solves the problem of reprocessing and preparation of the existing jasmine tea, and the jasmine tea has a single nutrition and only extracts the value of jasmine. However, it needs people with good gastric absorption function to benefit, which is not conducive to the use of the elderly and people with stomach problems, which reduces the market value and income.