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Artichoke tea and preparation method thereof

The technology of artichoke and thistle tea is applied in the field of artichoke tea and its preparation, which can solve the problems that the production process does not meet the hygienic standard, the taste of artichoke tea is poor, and the loss of nutrients, etc., and achieves a reasonable production method, easy absorption, The effect of short production times

Inactive Publication Date: 2014-07-23
万客齐食品(云南)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the artichoke that is usually eaten refers to the fleshy part of the immature head-shaped flower bud. The fiber of this part of the artichoke is not lignified, fresh and delicious, and it is a delicious dish, while the petals of the fiber lignified are eaten directly because of poor taste and bitter taste. Such reasons are not used and become waste. In order to improve the utilization rate of artichokes, people use traditional production techniques to make artichoke petals into artichoke tea. Traditional artichoke tea is simply soaked and desalted, sliced ​​and baked. The artichoke tea produced by this process is simple, the beneficial ingredients in the artichoke are not conducive to human body absorption, the loss of nutrients is serious, and the prepared artichoke tea has a poor taste after brewing and is not resistant to brewing. The tea making process does not meet the hygienic standards of current food safety regulations

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Follow these steps to make artichoke tea:

[0018] ①Pickling: Pick 5-diameter buds of artichokes, and reserve the flower stalk length of 1-1.5cm when picking;

[0019] ②Selection: Select the flower buds that are picked and returned to the factory, select the same maturity, single flower bud is ovoid, the flower bud scales are tightly wrapped, no hollow, fresh texture, clean flower bud, no disease and pest spots, no impurities, no mechanical damage of qualified buds;

[0020] ③Fixing: Put the qualified flower buds on the ultraviolet irradiation device, and irradiate the flower buds with ultraviolet rays with an intensity value index of 10. The irradiation time is 4 hours. The flower buds placed on the ultraviolet device cannot be stacked to ensure uniform irradiation. One bud, the moisture in the bud after irradiation is maintained at 50% to 55%. In the process of greening, the raw materials keep their original color, the texture becomes soft, and there is a clear frag...

Embodiment 2

[0028] Follow these steps to make artichoke tea:

[0029] ①Pickling: Pick buds of 6 diameters of artichokes, and the length of the flower stalks reserved for buds is 1-1.5cm;

[0030] ②Selection: Select the flower buds that are picked and returned to the factory, select the same maturity, single flower bud is ovoid, the flower bud scales are tightly wrapped, no hollow, fresh texture, clean flower bud, no disease and pest spots, no impurities, no mechanical damage of qualified buds;

[0031] ③Fixing: Put the qualified flower buds on the ultraviolet irradiation device, and irradiate the flower buds with ultraviolet rays with an intensity value index of 10. The irradiation time is 5 hours. The flower buds placed on the ultraviolet device cannot be stacked to ensure uniform irradiation. One bud, the moisture in the bud after irradiation is maintained at 50% to 55%. In the process of greening, the raw materials keep their original color, the texture becomes soft, and there is a c...

Embodiment 3

[0039] Follow these steps to make artichoke tea:

[0040] ①Pickling: Pick buds of 6 diameters of artichokes, and the length of the flower stalks reserved for buds is 1-1.5cm;

[0041] ②Selection: Select the flower buds that are picked and returned to the factory, select the same maturity, single flower bud is ovoid, the flower bud scales are tightly wrapped, no hollow, fresh texture, clean flower bud, no disease and pest spots, no impurities, no mechanical damage of qualified buds;

[0042] ③Fixing: Put the qualified flower buds on the ultraviolet irradiation device, and irradiate the flower buds with ultraviolet rays with an intensity value index of 10. The irradiation time is 6 hours. The flower buds placed on the ultraviolet device cannot be stacked to ensure uniform irradiation. One bud, the moisture in the bud after irradiation is maintained at 50% to 55%. In the process of greening, the raw materials keep their original color, the texture becomes soft, and there is a cle...

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Abstract

The invention discloses an artichoke tea and a preparation method thereof. The method comprises the following steps: picking artichoke petals, carefully choosing, deactivating enzymes, sterilizing, desalinating by clear water, steaming, slicing, and drying to prepare the artichoke tea. The preparation method has the advantages of reasonability, simplicity, short production time and advanced technology, the prepared artichoke tea has the advantages of effective avoiding of the oxidation and decomposition of beneficial components in artichoke, maintenance of good beneficial components, abundant nutrition, good drinking mouthfeel after boiling, and durable boiling, and beneficial components can be well dissolved in water during boiling, and can be well absorbed by human bodies; additionally, no additives or antiseptics are added in the whole preparation process of the tea, so the tea has a high safety, and completely accords with present standard requirements of food production safety, health and standardization.

Description

technical field [0001] The invention belongs to the technical field of tea beverage production, and in particular relates to an artichoke tea and a preparation method thereof. Background technique [0002] Artichoke, also known as artichoke, sea lily, French lily, lotus lily, is a large perennial herb of Compositae, with a plant height of 1.5 meters, large leaves, deeply pinnate, and capitulum flowers with a diameter of about 15 cm on the top of the stem in summer , the flower bracts are ovate and arranged in an imbricate shape, and the flower buds are edible. Artichoke has high nutritional value, rich in protein, sugar, vitamins A, B, C, calcium, phosphorus, iron, sodium, etc., as well as artichokes, inulin, and asparagus that are beneficial to humans. Amides and flavonoids, etc., have the reputation of "the king of vegetables" in the food industry. The research on the medicinal ingredients of Chinese herbal medicine shows that the above ingredients have the effects of an...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23F3/06
Inventor 张伟童平华符气雄
Owner 万客齐食品(云南)有限公司
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