Preparation method of macadamia nut worm tea

Abstract

This invention discloses a method for preparing macadamia nut insect tea, comprising the following steps: selecting a host plant: the host plant consists of one or more components selected from macadamia nut plants, floral plants, and sweet-smelling plants, wherein the macadamia nut plants are a mandatory component; selecting peach borer larvae that have been continuously reared indoors, placing them in an insect rearing container or chamber, adding the host plant, changing the host plant every 18-26 hours, and collecting the excrement of the peach borer larvae in the insect rearing container or chamber; collecting the larvae after they pupate, and allowing them to emerge, lay eggs, and hatch. This invention utilizes macadamia nut peels, kernels, and leaves to develop insect tea, providing a new approach for further developing macadamia nut-related products and effectively utilizing macadamia nut peels and leaves.

Description

Technical Field

[0001] This invention relates to the field of insect tea processing technology, and in particular to a method for preparing macadamia nut insect tea. Background Technology

[0002] China is the world's largest producer and consumer of tea, with a long history of tea production and a wide variety of tea types. In recent years, "non-tea teas" have attracted widespread attention due to their unique quality characteristics and medicinal and health benefits. Among them, insect tea is unique to my country. It is a tea product made from the excrement of special insects that feed on the leaves of specific plants, processed through a series of techniques. It exists as a medicinal or health-promoting tea and is hailed as a rare treasure among teas. It is mainly produced in Hunan, Guizhou, Guangxi, Sichuan, and other areas inhabited by ethnic minorities. Due to its rich aroma, refreshing taste, clear and bright liquor, and minimal tea residue, it is highly favored in Southeast Asia and has now become a specialty export tea of ​​my country.

[0003] Macadamia nuts, also known as Hawaiian nuts, are evergreen trees belonging to the Proteaceae family. They originate from the coastal subtropical rainforests of southeastern Queensland and northern South Wales, Australia. Among the world's many dried fruits, macadamia nuts have the highest nutritional and economic value, earning them the titles of "Queen of Nuts" and "King of Nuts." They have long been in high demand and short supply in the international market. Currently, macadamia nuts are cultivated on a large scale in Guangxi, Yunnan, Guangdong, and other regions. The cultivation and processing of macadamia nuts generate a large amount of nut shells, kernels, and leaves. Using these as host plants to raise insects and produce insect tea would provide a new approach to effectively utilizing macadamia nut shells, kernels, and leaves for the development of related products. Summary of the Invention

[0004] This invention provides a method for preparing macadamia nut insect tea, which utilizes macadamia nut peel, kernel, and leaves to develop insect tea, providing new ideas for further development of macadamia nut kernel-related products and effective utilization of macadamia nut peel, leaves, and other waste materials.

[0005] A method for preparing macadamia nut insect tea includes the following steps:

[0006] S1. Selection of host plant: The host plant consists of one or more components from macadamia nut plant, floral plant and sweet-scented plant, among which the macadamia nut plant is a mandatory component; the macadamia nut plant consists of one or more components from macadamia nut pericarp, macadamia nut kernel and macadamia nut young leaves.

[0007] S2. Select peach borer larvae that have been raised indoors for a second generation, place them in an insect rearing container or insect rearing room, add host plants, change the host plants every 18-26 hours, and collect the excrement of peach borer larvae in the insect rearing container or insect rearing room.

[0008] S3. Collect the peach borer larvae after they pupate, and wait for them to emerge, lay eggs, and hatch.

[0009] S4. Repeat steps S2 and S3 for the larvae that hatched in step S3.

[0010] Furthermore, step S3 specifically includes:

[0011] S3.1. After the peach borer larvae pupate, collect them all and put them into the insect rearing box;

[0012] S3.2. After the peach borer emerges as an adult, transfer the adult peach borer into an oviposition cage and put honey water in it for the adult peach borer to eat. After 2-3 days, put in oviposition-promoting food for the female adult to eat. Replace the oviposition-promoting food every 24-48 hours and wait for the female adult to lay eggs.

[0013] S3.3. After the female adult lays eggs, the eggs are transferred to an incubator. The temperature of the incubator is 26-28℃, the humidity is 70-80%, and the photoperiod is 14l:10d.

[0014] Furthermore, in step S3.2, the ovulation-inducing food consists of one or more of the following: peaches, corn, macadamia nut shells, and macadamia nut kernels.

[0015] Furthermore, in the host plant, the weight ratio of the macadamia nut plant, the floral plant, and the sweet-scented plant is 10-20:1-5:1-2.

[0016] Furthermore, the macadamia nut plant is composed of macadamia nut shells, macadamia nut kernels, and macadamia nut leaves in a weight ratio of 10-50:1-50:1-20.

[0017] Furthermore, the floral fragrance is derived from the petals of macadamia flowers;

[0018] The sweet-smelling component of the plant is made from sweet tea leaves. The sweet tea is... Rubus chingii var. suavissimus (S. Lee) LT Lu, a deciduous shrub belonging to the genus Rubus in the family Rosaceae.

[0019] Furthermore, before placing the fragrant and sweet-smelling plants into the insect rearing container or chamber, spray them with a 15-30% (by weight) attractant solution, let them dry, and then place them into the insect rearing container or chamber. The preparation method of the attractant solution includes the following steps: picking immature green macadamia nuts, adding 3-8 times the amount of purified water, breaking the cell wall and stirring to obtain a cell wall-broken juice, adding 0.05-0.1% (by weight) ascorbic acid, 0.01-0.03% carrageenan, 2-5% rice water, and 0.02-0.08% fermentation starter, aerobic fermentation for 2-4 days, then boiling to remove the activity of the fermentation starter, cooling, and obtaining the attractant solution. The green macadamia nuts mentioned above include both the green pericarp and the kernel.

[0020] Furthermore, the fermentation strain is prepared by mixing Lactobacillus and Bacillus subtilis in a weight ratio of 1:1-8.

[0021] Furthermore, during the macadamia nut flowering period, the method for preparing the floral fragrance component of the plant includes:

[0022] A1. Pick newly opened macadamia flower petals, separate the petals, wash them with flowing cold steam, and let them dry.

[0023] A2. Spray 15-30% of the petal weight of an attractant solution onto the surface of macadamia nut petals, then dry to obtain the fragrant part of the plant.

[0024] The method for preparing the floral fragrance component of the plant outside the macadamia nut flowering period includes:

[0025] B1. During the macadamia flowering season, pick macadamia flowers that are about to bloom, wash them with flowing cold steam, then freeze-dry them until the moisture content is 40-50%, put them in a freezer bag, fill them with nitrogen, and store them in an environment of 1-4℃.

[0026] B2. Before use, take out the flowers preserved in step B1 and place them in a fermentation room to grow the flowers. The growing temperature should be 20-25℃, the humidity should be 75-85%, and the oxygen content of the air should not be less than 22%. Wait for the flowers to bloom.

[0027] B3. Take the blooming flowers from step B2, spray 15-30% of the petal weight of the macadamia nut petals with an attractant liquid, and dry them to obtain the fragrant part of the plant.

[0028] The drying process described in the above steps of this invention refers to drying the surface moisture of the plant.

[0029] Furthermore, it also includes: Step S5. The collected peach borer larvae excrement is classified according to the age of the peach borer larvae or the particle size of the excrement. The classified peach borer larvae excrement is then air-dried or placed in a 60-80℃ dryer to dry to a moisture content of 20-30%, and then stir-fried in an iron pot until the moisture is dry. The insect tea residue is removed, and then aged for more than 5 months. The aged insect tea is polished and disinfected to obtain the finished macadamia nut insect tea.

[0030] The present invention also provides a further technical solution, wherein the peach borer is replaced by the litchi leafroller, the acacia leafroller, or the Hainan subspecies of the hawksbill blue butterfly.

[0031] The above-described method for preparing macadamia nut insect tea has the following beneficial effects:

[0032] (1) This invention uses the peach borer as the tea-producing insect and the macadamia nut peel, kernel and leaves as the host plant to produce insect tea, which can make better and more effective use of macadamia nut peel, kernel and leaves, and is green and environmentally friendly.

[0033] (2) In the process of preparing insect tea in this invention, the peach borer is raised in a standardized indoor environment, which can adjust the number of peach borers raised from the source, avoid the mixing of wild insects, and ensure the quantity and quality of the host plant source of the peach borer, thereby improving the yield and quality of insect tea.

[0034] (3) The present invention further adds macadamia petals to improve the aroma of insect tea, adds sweet tea leaves to improve the taste and color of insect tea, and adds a feeding attractant to make peach borer larvae more willing to be attracted by macadamia petals and sweet tea, thereby improving the aroma and taste of insect tea products. Detailed Implementation

[0035] The present invention will be further described below with reference to specific embodiments, but the scope of protection of the present invention is not limited to the following embodiments.

[0036] The macadamia nut shells, kernels, and tender leaves used in this embodiment were all freshly picked, washed, and dried. Example 1

[0037] A method for preparing macadamia nut insect tea includes the following steps:

[0038] S1. Selection of host plant: The host plant consists of macadamia nut plant parts; the macadamia nut plant parts are composed of macadamia nut shells, macadamia nut kernels and macadamia nut tender leaves in a weight ratio of 10:1:2.

[0039] S2. Select the peach borer larvae that have been raised indoors for a second generation, place them in the insect rearing room, put in the host plant, change the host plant every 24 hours, and collect the excrement of the peach borer larvae in the insect rearing container or the insect rearing room.

[0040] S3. Collect the peach borer larvae after they pupate, and wait for them to emerge, lay eggs, and hatch: S3.1. Collect the peach borer larvae after they pupate and place them in a rearing box; S3.2. After they emerge as peach borer adults, transfer them to an oviposition cage and add 10% honey water for the adults to feed on. After 3 days, add oviposition-inducing food for the female adults to feed on. The oviposition-inducing food is a mixture of peach, corn, macadamia nut peel, and macadamia nut kernel in a weight ratio of 1:1:1:1. When adding the oviposition-inducing food, place it on a fruit plate lined with gauze. Replace the oviposition-inducing food every 24-48 hours, waiting for the female adults to lay eggs; S3.3. After the female adults lay eggs, transfer the eggs to an incubator. The temperature of the incubator is 26-28℃, the humidity is 70-80%, and the photoperiod is 14l:10d;

[0041] S4. Repeat steps S2 and S3 for the larvae that hatched in step S3.

[0042] S5. The collected peach borer larvae excrement is classified according to the age of the peach borer larvae. The classified excrement is then air-dried or placed in a 60-70℃ dryer to dry to a moisture content of 20-30%. It is then stir-fried in an iron pot until the moisture is dry. The insect tea residue is removed, and then aged for more than 5 months. The aged insect tea is polished and disinfected to obtain the finished macadamia nut insect tea. Example 2

[0043] A method for preparing macadamia nut insect tea includes the following steps:

[0044] S1. Selection of host plants: The host plants are composed of macadamia nut plant and floral plant in a weight ratio of 15:4; the macadamia nut plant is composed of macadamia nut shell, macadamia nut kernel and macadamia nut tender leaves in a weight ratio of 10:1:2.

[0045] S2. Select the peach borer larvae that have been raised indoors for a second generation, place them in the insect rearing room, put in the host plant, change the host plant every 24 hours, and collect the excrement of the peach borer larvae in the insect rearing container or the insect rearing room.

[0046] S3. Collect the peach borer larvae after they pupate, and wait for them to emerge, lay eggs, and hatch: S3.1. Collect the peach borer larvae after they pupate and place them in a rearing box; S3.2. After they emerge as peach borer adults, transfer them to an oviposition cage and provide them with 10% honey water. After 3 days, introduce oviposition-inducing food for the female adults. The oviposition-inducing food consists of peach, corn, macadamia nut peel, and macadamia nut kernels in a weight ratio of 1:1:5:1. Place the oviposition-inducing food on a fruit plate lined with gauze. Replace the food every 24-48 hours while waiting for the female adults to lay eggs; S3.3. After the female adults lay eggs, transfer them to an incubator. The incubator should be set at a temperature of 26-28℃, a humidity of 70-80%, and a photoperiod of 14l:10d.

[0047] S4. Repeat steps S2 and S3 for the larvae that hatched in step S3.

[0048] S5. The collected peach borer larvae excrement is classified according to the larvae's age. The classified excrement is then air-dried or dried in a 60-70℃ dryer until the moisture content is 20-30%. It is then stir-fried in an iron pot until the moisture is completely removed. The insect tea residue is removed, and the tea is then aged for more than 5 months. The aged insect tea is then polished and disinfected to obtain the finished macadamia nut insect tea.

[0049] For the floral part of the plant, the preparation method includes: A1. During the flowering period of macadamia nuts, pick newly opened macadamia flowers, separate the macadamia petals, wash them with flowing cold steam, and dry them; A2. Spray the surface of the macadamia petals with an attractant solution equal to 20% of the petal weight, and dry them to obtain the floral part of the plant. The preparation method of the attractant solution includes the following steps: pick immature green macadamia nuts, add 4 times the amount of purified water, break the cell wall and stir to obtain a cell wall-broken juice, add 0.1% ascorbic acid, 0.03% carrageenan, 5% rice water, and 0.08% fermentation starter (the fermentation starter is a mixture of lactobacillus and Bacillus subtilis in a weight ratio of 1:5), aerobic fermentation for 3 days, then boil to remove the activity of the fermentation starter, and cool for later use. Example 3

[0050] A method for preparing macadamia nut insect tea includes the following steps:

[0051] S1. Selection of host plants: The host plants are composed of macadamia nut plant, floral plant and sweet-smelling plant in a weight ratio of 15:4:2; the macadamia nut plant is composed of macadamia nut shell, macadamia nut kernel and macadamia nut tender leaves in a weight ratio of 10:1:2.

[0052] S2. Select the peach borer larvae that have been raised indoors for a second generation, place them in the insect rearing room, put in the host plant, change the host plant every 24 hours, and collect the excrement of the peach borer larvae in the insect rearing container or the insect rearing room.

[0053] S3. Collect the peach borer larvae after they pupate, and wait for them to emerge, lay eggs, and hatch: S3.1. Collect the peach borer larvae after they pupate and place them in a rearing box; S3.2. After they emerge as peach borer adults, transfer them to an oviposition cage and provide them with 10% honey water. After 3 days, introduce oviposition-inducing food for the female adults. The oviposition-inducing food consists of peach, corn, macadamia nut peel, and macadamia nut kernels in a weight ratio of 1:1:5:1. Place the oviposition-inducing food on a fruit plate lined with gauze. Replace the food every 24-48 hours while waiting for the female adults to lay eggs; S3.3. After the female adults lay eggs, transfer them to an incubator. The incubator should be set at a temperature of 26-28℃, a humidity of 70-80%, and a photoperiod of 14l:10d.

[0054] S4. Repeat steps S2 and S3 for the larvae that hatched in step S3.

[0055] S5. The collected peach borer larvae excrement is classified according to the age of the peach borer larvae. The classified excrement is then air-dried or placed in a 60-70℃ dryer to dry to a moisture content of 20-30%. It is then stir-fried in an iron pot until the moisture is dry. The insect tea residue is removed, and then aged for more than 5 months. The aged insect tea is polished and disinfected to obtain the finished macadamia nut insect tea.

[0056] The preparation method for the floral fragrance components is the same as in Example 2.

[0057] For the sweet-scented parts of the plants, freshly picked sweet tea leaves are washed, dried, and then sprayed with an attractant solution equal to 20% of the petals' weight, followed by drying. The attractant solution is the same as that sprayed on the surface of the floral-scented parts of the plants. Example 4

[0058] A method for preparing macadamia nut insect tea includes the following steps:

[0059] S1. Selection of host plants: The host plants are composed of macadamia nut plant, floral plant and sweet-scented plant in a weight ratio of 20:1:1; the macadamia nut plant is composed of macadamia nut shell, macadamia nut kernel and macadamia nut tender leaves in a weight ratio of 5:5:2.

[0060] S2. Select the peach borer larvae that have been raised indoors for a second generation, place them in the insect rearing room, put in the host plant, change the host plant every 24 hours, and collect the excrement of the peach borer larvae in the insect rearing container or the insect rearing room.

[0061] S3. Collect the peach borer larvae after they pupate, and wait for them to emerge, lay eggs, and hatch: S3.1. Collect the peach borer larvae after they pupate and place them in a rearing box; S3.2. After they emerge as peach borer adults, transfer them to an oviposition cage and add 10% honey water for the adults to feed on. Two days later, add oviposition-inducing food for the female adults to feed on. The oviposition-inducing food is a mixture of peach, corn, macadamia nut peel, and macadamia nut kernel in a weight ratio of 1:5:5:1. When adding the oviposition-inducing food, place it on a fruit plate lined with gauze. Replace the oviposition-inducing food every 24-48 hours, waiting for the female adults to lay eggs; S3.3. After the female adults lay eggs, transfer the eggs to an incubator. The temperature of the incubator is 26-28℃, the humidity is 70-80%, and the photoperiod is 14l:10d;

[0062] S4. Repeat steps S2 and S3 for the larvae that hatched in step S3.

[0063] S5. The collected peach borer larvae excrement is classified according to the age of the peach borer larvae. The classified excrement is then air-dried or placed in a 60-70℃ dryer to dry to a moisture content of 20-30%. It is then stir-fried in an iron pot until the moisture is dry. The insect tea residue is removed, and then aged for more than 5 months. The aged insect tea is polished and disinfected to obtain the finished macadamia nut insect tea.

[0064] For the floral part of the plant, the preparation method includes: A1. During the flowering period of macadamia nuts, pick newly opened macadamia flowers, separate the macadamia petals, wash them with flowing cold steam, and dry them; A2. Spray the surface of the macadamia petals with an attractant solution equal to 15% of the petal weight, and dry them to obtain the floral part of the plant. The preparation method of the attractant solution includes the following steps: pick immature green macadamia nuts, add 3 times the amount of purified water, break the cell wall and stir to obtain a cell wall-broken juice, add 0.1% ascorbic acid, 0.01% carrageenan, 3% rice water, and 0.05% fermentation starter (the fermentation starter is a mixture of lactobacillus and Bacillus subtilis in a weight ratio of 1:8), aerobic fermentation for 3 days, then boiling to remove the activity of the fermentation starter, and cooling for later use.

[0065] For the sweet-scented parts of the plants, freshly picked sweet tea leaves are washed, dried, and then sprayed with an attractant solution equal to 15% of the petals' weight, followed by drying. The attractant solution is the same as that sprayed on the surface of the floral-scented parts of the plants. Example 5

[0066] A method for preparing macadamia nut insect tea includes the following steps:

[0067] S1. Selection of host plants: The host plants are composed of macadamia nut plant, floral plant and sweet-scented plant in a weight ratio of 10:5:2; the macadamia nut plant is composed of macadamia nut shell, macadamia nut kernel and macadamia nut tender leaves in a weight ratio of 50:20:13.

[0068] S2. Select the peach borer larvae that have been raised indoors for a second generation, place them in the insect rearing room, put in the host plant, change the host plant every 24 hours, and collect the excrement of the peach borer larvae in the insect rearing container or the insect rearing room.

[0069] S3. Collect the peach borer larvae after they pupate, and wait for them to emerge, lay eggs, and hatch: S3.1. Collect the peach borer larvae after they pupate and place them in a rearing box; S3.2. After they emerge as peach borer adults, transfer them to an oviposition cage and add 10% honey water for the adults to feed on. After 3 days, add oviposition-inducing food for the female adults to feed on. The oviposition-inducing food consists of corn, macadamia nut shells, and macadamia nut kernels in a weight ratio of 2:5:1. When adding the oviposition-inducing food, place it on a fruit plate lined with gauze. Replace the oviposition-inducing food every 24-48 hours, waiting for the female adults to lay eggs; S3.3. After the female adults lay eggs, transfer the eggs to an incubator. The temperature of the incubator is 26-28℃, the humidity is 70-80%, and the photoperiod is 14l:10d;

[0070] S4. Repeat steps S2 and S3 for the larvae that hatched in step S3.

[0071] S5. The collected peach borer larvae excrement is classified according to the age of the peach borer larvae. The classified peach borer larvae excrement is then air-dried or placed in a 70-80℃ dryer to dry to a moisture content of 20-30%. Then it is stir-fried in an iron pot until the moisture is dry. Remove the insect tea residue and then age it for more than 5 months. Polish and disinfect the aged insect tea to obtain the finished macadamia nut insect tea.

[0072] For the floral part of the plant, the preparation method includes: A1. During the flowering period of macadamia nuts, pick newly opened macadamia flowers, separate the macadamia petals, wash them with flowing cold steam, and dry them; A2. Spray the surface of the macadamia petals with an attractant solution equal to 25% of the petal weight, and dry them to obtain the floral part of the plant. The preparation method of the attractant solution includes the following steps: pick immature green macadamia nuts, add 3 times the amount of purified water, break the cell wall and stir to obtain a cell wall-broken juice, add 0.05% ascorbic acid, 0.03% carrageenan, 3% rice water, and 0.05% fermentation starter (a mixture of Lactobacillus and Bacillus subtilis in a weight ratio of 1:8), aerobic fermentation for 3 days, then boil to remove the activity of the fermentation starter, and cool for later use.

[0073] For the sweet-scented parts of the plants, the process involves freshly picked sweet tea leaves, washing and drying them, then spraying the surface of the tea leaves with an attractant solution equal to 25% of the petals' weight, followed by further drying. The attractant solution is the same as that used to spray the surface of the floral-scented parts of the plants. Example 6

[0074] This embodiment is basically the same as embodiment five, but since the fragrant part of the plant is not in the macadamia flowering period, the preparation method includes: B1. During the macadamia flowering period, pick macadamia flowers that are about to bloom, wash them with flowing cold steam, then freeze-dry them until the moisture content is 40-50%, put them in a preservation bag, fill them with nitrogen, and store them in an environment of 1-4℃; before use, take out the flowers preserved in step B1, put them in a fermentation room to grow flowers, the growing temperature is 20-25℃, the humidity is 75-85%, and the oxygen content of the air is not less than 22%, until the flowers bloom; B3. Take the bloomed flowers from step B2, spray 25% of the petal weight of the attractant liquid on the surface of the macadamia petals, and dry them to obtain the fragrant part of the plant. Example 7

[0075] This embodiment is basically the same as embodiment two, but the floral fragrance is obtained by directly taking the petals of newly blooming macadamia flowers, washing them with cold steam, drying them, and not spraying them with attractant liquid. Example 8

[0076] This embodiment is basically the same as Embodiment 3, but the floral part uses petals directly from newly opened macadamia flower petals, which are cleaned with cold steam, dried, and not sprayed with attractant liquid. The sweet tea leaves are also directly taken from freshly picked leaves, washed, dried, and not sprayed with attractant liquid. The consuming rate of the host plants in Embodiments 1 to 8 was observed, and the quality of the insect-infested tea in Embodiments 1 to 8 was also tested. The results are as follows:

[0077] I. Host plant grazing rate

[0078] The larvae of the peach fruit borer were observed to consume the host plant from day 15 to 18 after hatching. The average daily larval consuming rate of the host plant was obtained, and the results are shown in Table 1.

[0079] Table 1. Host plant cannibalism rate in each example

[0080] Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Encroachment rate 96.1% 92.2% 88.7% 95.0% 87.3% 88.3% 84.5% 76.9%

[0081] II. Comparison of Insect Tea Quality in Various Examples

[0082] 2.1 Quality tests were conducted on insect tea samples with a diameter of 1.5-1.7 mm. The results are shown in Table 2.

[0083] Table 2 Quality of Insect Tea in Each Example

[0084] Water extract (%) Tea polyphenols (%) Free amino acids (%) Caffeine (%) Soluble sugars (%) Chlorophyll (%) Example 1 39.61 6.59 6.39 0.16 3.95 2.06 Example 2 40.12 6.23 6.61 0.19 6.23 1.83 Example 3 42.18 7.02 7.06 0.25 9.26 1.92 Example 4 36.78 6.11 7.08 0.20 6.01 1.86 Example 5 45.98 6.52 7.01 0.22 12.61 1.80 Example 6 43.21 6.38 6.71 0.23 11.13 1.85 Example 7 30.12 6.69 6.01 0.15 4.87 1.89 Example 8 28.97 6.51 5.19 0.12 5.28 1.93

[0085] 2.2 Sensory evaluation of the insect tea from each embodiment was conducted, and the results are shown in Table 3:

[0086] Table 3 Sensory evaluation results of insect tea in each example

[0087] Soup color aroma taste Example 1 Greenish with a slight yellow tinge It has a light fragrance of leaves Rich and smooth with a sweet aftertaste Example 2 yellow-green It has a light fragrance of leaves mixed with floral scents. Rich and smooth with a sweet aftertaste Example 3 Light green with yellow tinges It has a light fragrance from the leaves and a distinct floral scent. Rich and sweet Example 4 Light green with yellow tinges It has a light fragrance of leaves mixed with floral scents. Rich and smooth with a sweet aftertaste Example 5 Yellowish with a slight green tinge It has a light fragrance from the leaves and a distinct floral scent. Rich and sweet Example 6 Yellowish with a slight green tinge It has a light fragrance of leaves mixed with floral scents. Rich and sweet Example 7 Greenish with a slight yellow tinge It has a light fragrance of leaves Rich and smooth with a sweet aftertaste Example 8 Greenish with a slight yellow tinge It has a light fragrance of leaves Rich and smooth with a sweet aftertaste

[0088] III. Other

[0089] When placing the host plants in Examples 1-6, it is best to mix them in advance and compact them.

[0090] In Examples 7 and 8, no feeding attractant was used. The host plants must be pre-mixed and compacted before being placed in the container, and should be replaced promptly. If any host plant is found to be rotting, especially the petals, it needs to be replaced immediately. At temperatures above 25°C, it is advisable to replace the plant every 18-20 hours.

Claims

1. A method for preparing macadamia nut insect tea, characterized in that... Includes the following steps: S1. Selection of host plant: The host plant consists of macadamia nut plant, floral plant and sweet-scented plant, with a weight ratio of 10-20:1-5:1-2. The macadamia nut plant consists of one or more of macadamia nut shells, macadamia nut kernels and macadamia nut leaves. The floral plant is made from the petals of macadamia nut flowers, and the sweet-scented plant is made from sweet tea leaves. S2. Select peach borer larvae that have been raised indoors for a second generation, place them in an insect rearing container or insect rearing room, add host plants, change the host plants every 18-26 hours, and collect the excrement of peach borer larvae in the insect rearing container or insect rearing room. Before placing the fragrant and sweet-smelling plants into the insect rearing container or chamber, they are sprayed with a 15-30% (by weight) attractant solution, dried, and then placed in the container or chamber. The attractant solution is prepared by the following steps: picking immature green macadamia nuts, adding 3-8 times the amount of purified water, breaking the cell wall and stirring to obtain a cell wall-broken juice, adding 0.05-0.1% (by weight) of ascorbic acid, 0.01-0.03% (by weight) of carrageenan, 2-5% (by weight) of rice water, and 0.02-0.08% (by weight) of fermentation starter, aerobic fermentation for 2-4 days, then boiling to remove the activity of the fermentation starter, cooling, and obtaining the attractant solution. The fermentation starter is a mixture of lactobacillus and Bacillus subtilis in a weight ratio of 1:1-8. S3. Collect the peach borer larvae after they pupate, and wait for them to emerge, lay eggs, and hatch. S4. Repeat steps S2 and S3 for the larvae that hatched in step S3. S5. The collected peach borer larvae excrement is classified according to the age of the peach borer larvae or the particle size of the excrement. The classified peach borer larvae excrement is then air-dried or placed in a 60-80℃ dryer to dry to a moisture content of 20-30%. It is then stir-fried in an iron pot until the moisture is gone. The insect tea residue is removed, and then aged for more than 5 months. The aged insect tea is polished and disinfected to obtain the finished macadamia nut insect tea.

2. The method for preparing macadamia nut insect tea according to claim 1, characterized in that: Step S3 specifically includes: S3.

1. After the peach borer larvae pupate, collect them all and put them into the insect rearing box; S3.

2. After the peach borer emerges as an adult, transfer the adult peach borer into an oviposition cage and put honey water in it for the adult peach borer to eat. After 2-3 days, put in oviposition-promoting food for the female adult to eat. Replace the oviposition-promoting food every 24-48 hours and wait for the female adult to lay eggs. S3.

3. After the female adult lays eggs, the eggs are transferred to an incubator. The temperature of the incubator is 26-28℃, the humidity is 70-80%, and the photoperiod is 14l:10d.

3. The method for preparing macadamia nut insect tea according to claim 1, characterized in that: In step S3.2, the ovulation-inducing food consists of one or more of the following: peaches, corn, macadamia nut shells, and macadamia nut kernels.

4. The method for preparing macadamia nut insect tea according to claim 1, characterized in that: The macadamia nut plant is composed of macadamia nut shells, macadamia nut kernels, and macadamia nut leaves in a weight ratio of 10-50:1-50:1-20.

5. The method for preparing macadamia nut insect tea according to claim 1, characterized in that: During the flowering period of macadamia nuts, the method for preparing the floral fragrance component of the plant includes: A1. Pick newly opened macadamia flower petals, separate the petals, wash them with flowing cold steam, and let them dry. A2. Spray 15-30% of the petal weight of an attractant liquid onto the surface of macadamia nut petals, and then dry them to obtain the fragrant part of the plant. The method for preparing the floral fragrance component of the plant outside the macadamia nut flowering period includes: B1. During the macadamia flowering season, pick macadamia flowers that are about to bloom, wash them with flowing cold steam, then freeze-dry them until the moisture content is 40-50%, put them in a freezer bag, fill them with nitrogen, and store them in an environment of 1-4℃. B2. Before use, take out the flowers preserved in step B1 and place them in a fermentation room to grow the flowers. The growing temperature should be 20-25℃, the humidity should be 75-85%, and the oxygen content of the air should not be less than 22%. Wait for the flowers to bloom. B3. Take the blooming flowers from step B2, spray 15-30% of the petal weight of the macadamia nut petals with an attractant liquid, and dry them to obtain the fragrant part of the plant.