Globe artichoke tea and preparation method thereof
A technology for artichoke and artichoke tea, applied in the field of artichoke tea and its preparation, can solve the problems of easy loss of nutrients, and achieve the effects of better drinking taste and easy absorption.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0021] (1) Artichoke removal of impurities: clean the raw materials of artichoke bracts, remove the silt and a large amount of mold attached to the surface of the artichoke, to ensure the purity and quality of tea;
[0022] (2) Precooking: put the artichoke bracts in 60-70°C constant temperature hot water and preboil them for 7-8 minutes, chop the precooked artichoke bracts, and control the length and width to 5-8mm. 15-20mm long; precooking prevents the artichoke bracts from discoloring and endows the product with a unique artichoke aroma;
[0023] (3) Enzyme fermentation: Take 0.4% cellulase and 0.2% protease by weight of the raw materials, mix them evenly, and spray them on the precooked and chopped raw materials in step (2), spraying once every 4 hours , catalyzed at a temperature of 45-50°C, and the above spraying operation was repeated 3 times; through enzymatic fermentation, the cellulose contained in some bract leaves was decomposed, making the leaves softer and releas...
Embodiment 2
[0031] (1) Artichoke removal of impurities: clean the raw materials of artichoke bracts, remove the silt and a large amount of mold attached to the surface of the artichoke, to ensure the purity and quality of tea;
[0032] (2) Precooking: put the artichoke bracts in 60-70°C constant temperature hot water and preboil them for 7-8 minutes, chop the precooked artichoke bracts, and control the length and width to 5-8mm. 15-20mm long; precooking prevents the artichoke bracts from discoloring and endows the product with a unique artichoke aroma;
[0033] (3) Enzyme fermentation: Take 0.5% cellulase and 0.3% protease by weight of the raw materials, mix them evenly, and spray them on the precooked and chopped raw materials in step (2), spraying once every 4 hours , catalyzed at a temperature of 45-50°C, and the above spraying operation was repeated 3 times; through enzymatic fermentation, the cellulose contained in some bract leaves was decomposed, making the leaves softer and releas...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com