Production process of abelmoschus esculentus(L) Moench scented tea

Abstract

The invention provides a production process of an abelmoschus esculentus(L) Moench scented tea substance and abelmoschus esculentus(L) Moench scented tea. The production process comprises the following steps: step one, picking, namely artificially picking abelmoschus esculentus(L) Moench flowers from plants before the flowers are closed and fall onto the ground; step two, carrying out reduced pressure storage, namely dehumidifying the flowers in a reduced pressure bin, and volatilizing internal moisture of the flowers to achieve the purpose of primary drying to obtain a half-dry flower raw material; step three, feeding, namely adding the raw material into a box furnace; step four, drying at low temperature for the first time, namely setting the box furnace at low temperature and keeping for a period of time; step five, drying at high temperature, namely increasing the temperature of the box furnace and sterilizing at high temperature for a short period of time; step six, drying at low temperature for the second time, namely setting the box furnace at low temperature again until the raw material is completely dry to obtain the abelmoschus esculentus(L) Moench scented tea; and step seven, packaging, namely packaging the abelmoschus esculentus(L) Moench scented tea in vacuum. According to the production process of the abelmoschus esculentus(L) Moench scented tea, the process of drying is divided into three steps of firstly drying at low temperature, then sterilizing at high temperature and finally drying at low temperature until the material is completely dry, so that the loss of nutrients can be effectively reduced.

Description

technical field [0001] The invention relates to the field of tea, in particular to a production process of okra scented tea. Background technique [0002] Okra scientific name coffee okra (Abelmoschus esculentus (L) Moench) is also known as tonifying kidney fruit, foreign pepper, and lady's finger. It belongs to Malvaceae and Okra, an annual herb. my country first introduced it from India and has a cultivation history of more than 80 years. It is now cultivated in many countries in the world, and it is a popular health vegetable abroad. [0003] Now the health care effect of okra flower has been generally recognized, and the beverage produced by okra flower has been widely welcomed in the market. However, there is not yet a set of production technology specifically for okra scented tea. It is only for reference to the traditional tea production method. Because in the traditional tea production method, the tea leaves need to be roasted at high temperature, and high temper...

AI Technical Summary

Problems solved by technology

However, there is not yet a set of production technology specifically for okra scented tea. It is only based on the traditional tea production method. Because in the traditional tea production method, the tea leaves need to be roasted at high temperature, and the high temperature will cause the okra flower to be rotten. Some nutrients, such as heat-sensitive vitamins, are almost exhausted, and high temperature will make the color of okra flowers dim, affecting the appearance

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