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Preparation method for hibiscus esculentus flower tea

A technology for scented tea and flowers, applied in the direction of tea substitutes, etc., to avoid damage, increase added value, and improve economic benefits

Inactive Publication Date: 2013-04-03
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention patent with the publication number CN 101797001 A discloses "a production process of okra scented tea", which mainly includes the following steps: picking, sorting, storing and refrigerating, drying, sterilizing, packaging and storing, but the invention uses The drying process is 80±10°C drying, which will cause the loss of active ingredients
In order to fully retain the active ingredients in okra flowers, the present invention adopts low-temperature technology to store, transport and prepare the collected fresh okra flowers in time. There are no public reports of this invention at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Collection Collect fresh okra flowers that have just closed in full bloom on a sunny day, and immediately place them in a low-temperature incubator at around 0°C, and the storage and transportation time does not exceed 1 hour;

[0020] (2) Freeze at -18°C for 12 hours;

[0021] (3) Freeze-drying Place in a freeze dryer and freeze-dry at -40°C for 12 h;

[0022] (4) Sealed packaging.

[0023] It was determined that the contents of flavonoids and polysaccharides in freeze-dried okra flowers were 4.84% and 26.44%, respectively.

Embodiment 2

[0025] (1) Collection Collect fresh okra flowers that have just closed in full bloom on a sunny day, and immediately place them in a low-temperature incubator at around 0°C, and the storage and transportation time does not exceed 1.5 hours;

[0026] (2) Freeze at -22°C for 18 hours;

[0027] (3) Freeze-drying Place in a freeze dryer and freeze-dry at -45°C for 18 hours;

[0028] (4) Sealed packaging.

[0029] It was determined that the contents of flavonoids and polysaccharides in freeze-dried okra flowers were 4.98% and 26.94%, respectively.

Embodiment 3

[0031] (1) Collection Collect fresh okra flowers that have just closed in full bloom on a sunny day, and immediately place them in a low-temperature incubator at around 0°C, and the storage and transportation time does not exceed 2 hours;

[0032] (2) Freeze at -25°C for 24 hours;

[0033] (3) Freeze-drying Place in a freeze dryer and freeze-dry at -50°C for 24 hours;

[0034] (4) Sealed packaging.

[0035] It was determined that the contents of flavonoids and polysaccharides in freeze-dried okra flowers were 5.33% and 26.39%, respectively.

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Abstract

The invention discloses a preparation method for hibiscus esculentus flower tea, and belongs to the technical field of flower tea deep-processing. The preparation method comprises the steps as follows: (1) collecting, namely collecting fresh hibiscus esculentus flowers which bloom and just close on a sunny day, immediately placing into a low-temperature insulation box of about 0 DEG C, and controlling the storage and transportation time to be not more than 2 h; (2) freezing, namely freezing for 12-24 h at the temperature of subzero 18-subzero 25 DEG C; (3) freezing and drying, namely placing into a freezer dryer for freezing and drying for 16-24 h at the temperature of 40-50 DEG C below zero; and (4) sealing and packaging. The preparation method is simple and convenient. Compared with the conventional drying method, the preparation method has the following advantages: (1) the collected fresh hibiscus esculentus flowers are timely stored, transported and prepared by adopting the cryogenic technology; and (2) the prepared hibiscus esculentus flower tea can keep active ingredients such as flavones, polysaccharides and the like to the hilt, and the active ingredients are prevented from being destroyed by high temperature.

Description

technical field [0001] The invention discloses a method for preparing okra scented tea, which belongs to the technical field of deep processing of scented tea. Background technique [0002] Okra (Okra, Hibiscus esculentus L.), belongs to Malvaceae (Malvaceae) okra (Abelmoschus Medic) annual herb, also known as okra, kidney grass, okra (vegetable), coffee sunflower, etc. Originally produced in Africa, it is now cultivated in tropical and subtropical regions. It is distributed in all countries in the world, and it is planted in many provinces in my country. Okra tender fruit is a nutritious health-care vegetable, rich in protein, polysaccharides and flavonoids, etc. The dried okra tender fruit contains 22.98% protein, 19.92% total sugar, 2.00% polysaccharide, 9.40% fat, and 2.56% flavonoids (Huang Argen, Chen Xuehao, Gao Yunzhong, Che Jing. Composition determination and analysis of okra. Food Science, 2007,28 (10): 451-455.). In addition to being used as a vegetable, ok...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 仰榴青郑伟吴向阳张敏茆广华邹艳敏白石琦王未李倩
Owner JIANGSU UNIV
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