A kind of preparation method of artichoke tea

The technology of artichoke and thistle tea is applied in the field of preparation of artichoke tea, which can solve the problems such as the production process does not meet the hygienic standard, the taste of artichoke tea is poor, and the loss of nutrients, etc., and the production method is reasonable, easy to absorb, and easy to produce. short time effect

Inactive Publication Date: 2016-02-03
万客齐食品(云南)有限公司
View PDF3 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Follow these steps to make artichoke tea:

[0018] ①Picking: Pick artichoke flower buds with a diameter of 5 cm, and reserve the flower stalk length of 1 to 1.5 cm when picking;

[0019] ②Selection: Select the flower buds that are picked and returned to the factory. The maturity is consistent, a single flower bud is ovoid, the bud scales are tightly wrapped, no hollow, fresh and tender, clean, no pest spots, no impurities, no mechanical damage Qualified buds;

[0020] ③Finishing: Place 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. Turn over in 2 hours. Once the buds are irradiated, the water in the buds will remain at 50% to 55% after irradiation. In the process of killing greens, the raw materials can maintain their inherent color, ...

Embodiment 2

[0028] Follow these steps to make artichoke tea:

[0029] ①Picking: Pick artichoke flower buds with a diameter of 6, and reserve the flower stalk length of 1-1.5cm when picking;

[0030] ②Selection: Select the flower buds that are picked and returned to the factory. The maturity is consistent, a single flower bud is ovoid, the bud scales are tightly wrapped, no hollow, fresh and tender, clean, no pest spots, no impurities, no mechanical damage Qualified buds;

[0031] ③Finishing: Place 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. Once the buds are irradiated, the water in the buds will remain at 50% to 55% after irradiation. In the process of killing greens, the raw materials can maintain their inherent color, the texture becomes soft, and...

Embodiment 3

[0039] Follow these steps to make artichoke tea:

[0040] ①Picking: Pick artichoke flower buds with a diameter of 6, and reserve the flower stalk length of 1-1.5cm when picking;

[0041] ②Selection: Select the flower buds that are picked and returned to the factory. The maturity is consistent, a single flower bud is ovoid, the bud scales are tightly wrapped, no hollow, fresh and tender, clean, no pest spots, no impurities, no mechanical damage Qualified buds;

[0042] ③Finishing: 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. Turn over in 3 hours. Once the buds are irradiated, the water in the buds will remain at 50% to 55% after irradiation. In the process of killing greens, the raw materials can maintain their inherent color, the texture...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of artichoke tea. The artichoke tea is prepared by picking flower buds of the artichoke through the processes of selection, green removal, sterilization, water desalination, steam steaming, slicing and drying. The preparation method of the present invention is reasonable and simple, the production time is short, and the technology is advanced, and the prepared artichoke tea can effectively prevent the beneficial ingredients in the artichoke from being oxidized and decomposed, can maintain good beneficial ingredients, is rich in nutrition, and the product is strong. It tastes good when brewed, and is durable for foaming. At the same time, the beneficial ingredients can be better dissolved in water and absorbed by the human body when brewing. In addition, the product does not add any additives or preservatives during the entire production process. The food safety is high, and it fully meets the current food production safety, hygiene and standard requirements.

Description

technical field [0001] The invention belongs to the technical field of tea beverage production, and in particular relates to a preparation method of artichoke tea. 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 anti-oxidation...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap