Artichoke tea production method

A production method and technology of thistle tea, applied in the direction of tea substitutes and other directions, can solve problems such as affecting the taste of drinking, and achieve the effect of better drinking taste and retention of nutrients

Active Publication Date: 2014-05-14
TAIWAN TIAN JIAN BIOTECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main purpose of the present invention is to solve the problem that the bitter taste of artichoke tea in the prior art affects the drinking taste. On the other hand, the present invention hopes to retain the nutrients of artichoke, so that drinking artichoke tea has the effect of strengthening the body and health care

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  • Artichoke tea production method

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Embodiment Construction

[0014] Relevant detailed description and technical content of the present invention, now just explain as follows with respect to matching drawing:

[0015] Such as figure 1 As shown, it is a schematic flow chart of the steps of a preferred embodiment of the present invention, as figure 1 Shown: the present invention is a kind of preparation method of artichoke tea, and it comprises the following steps:

[0016] S1: Separation of leaf stalks, separating one leaf of artichoke from one leaf stalk, and removing the leaf to leave the leaf stalk. It was found through experiments that most of the bitterness of artichoke comes from the leaf part, and inulin Most of the ingredients (Frutafit-inulin) are stored in the leaf stalks. Therefore, if the leaves and leaf stalks are separated and only the leaf stalks are used for fermentation of artichoke tea, the source of bitterness can be effectively removed and the sweetness of artichoke tea can be added.

[0017] S1A: Remove impurities, ...

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Abstract

The present invention relates to an artichoke tea production method, which comprises steps of leaf and stem separation, low temperature drying, baking fermentation, forced ripening and sugar locking. According to the production method, a leaf and stem separation manner is adopted to obtain the leaf stem portion of the artichoke, use of the leaf portion of the artichoke is avoided so as to remove most of the bitter taste source, the subsequent low temperature drying and baking fermentation are performed on the leaf stem so as to remove water and make the artichoke nutrients be locked in the leaf stem, and then steps of forced ripening and sugar locking are performed to make the inulin component positioned on the leaf stem portion be converted and stored so as to make the artichoke tea have the sweet taste. According to the present invention, the bitter taste of the artichoke tea in the prior art is removed, the artichoke tea nutrients are retained, and the sweet and mellow flavor of the artichoke tea is added.

Description

technical field [0001] The invention relates to a method for making tea, in particular to a method for making artichoke tea. Background technique [0002] As early as the eighteenth century, artichokes were considered a high-end dish for the French nobility. Because the quality of artichoke is deeply affected by many factors in cultivation, in addition to eating it as a delicacy in a pure vegetable way, artichoke bracts are generally made into fresh pure juice or capsule extract for lovers to use. It has been proved by experiments and clinics that artichoke is not only loved by the upper class because of its noble and delicious taste, but also because it can promote bile secretion, protect and maintain the liver, reduce excessive cholesterol levels and prevent gallstones. , In addition, it is often used as a necessary supplementary food during dieting and weight loss. Therefore, it has received considerable attention in recent years. [0003] In addition to directly makin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 姜洪兴
Owner TAIWAN TIAN JIAN BIOTECH
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