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.

Inactive Publication Date: 2014-11-26
CHANGDE HUIMEI AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to better enjoy the unique flavor and nutritional value of artichokes, and for more convenient portability, the artichokes can be directly d

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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...

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PUM

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Abstract

The invention relates to a globe artichoke tea which is prepared by adopting the following steps: removing impurities from globe artichoke, pre-boiling, enzyme-fermenting, rolling, drying at a low temperature, baking for fermenting, frying and rapidly drying. The globe artichoke is made from bud leaves of the globe artichoke, the special flavor of the globe artichoke is released through pre-boiling; the globe artichoke tea is softened and generates more nutrient substances through enzyme-fermenting; by means of processes of low-temperature drying and baking fermenting, water is removed and nutrients of the globe artichoke are reserved in the bud leaves; and then by means of steps of forced-ripening and sugar-locking, synanthrin ingredients in the bud leaves are converted and are further stored in the prepared bud leave; thus, compared with like products, the globe artichoke tea prepared by adopting the invention has the advantages that the special flavor and fragrance of the globe artichoke are strong, the nutrients of the bud leaves of the globe artichoke are more easily absorbed by a human body, and the drinking taste is better.

Description

technical field [0001] The invention relates to a tea drink, in particular to an artichoke tea and a preparation method thereof. Background technique [0002] According to reports, a Japanese study as early as 1940 pointed out that artichoke can not only lower cholesterol, but also stimulate the liver to produce bile and help urinate. In the United States, artichoke is regarded as a health-care vegetable that can eliminate excess water in the human body and lower blood fat and cholesterol, and has been developed into capsules and other health products, making it a new favorite. According to the determination, every 100 grams of artichoke bracts contains 2.8 grams of protein, 0.2 grams of fat, 2.3 grams of sugar, 0.06 milligrams of vitamin B1, 0.08 milligrams of vitamin B2, 11 milligrams of vitamin C, 53 milligrams of calcium, 80 milligrams of phosphorus, and 1.5 milligrams of iron. milligrams and other nutrients. [0003] In order to better enjoy the unique flavor and nutr...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 刘志文黄军凤
Owner CHANGDE HUIMEI AGRI TECH
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