Manufacturing technology of hibiscus petal tea

A production process, hibiscus petal technology, applied in the production process of hibiscus petal tea, can solve the problems of ignoring the shape, tea soup color, fragrance and nutritional value, etc., and achieve the effect of fresh and elegant taste, bright color and bright color

Active Publication Date: 2016-02-24
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods not only have poor soup color, fragrance and nutritional value of scented tea, but also ignore the beautiful shape of the flower itself.

Method used

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  • Manufacturing technology of hibiscus petal tea
  • Manufacturing technology of hibiscus petal tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Petal pretreatment: Pick fresh pink and white hibiscus flowers at 8:00 in the morning, and then gently divide the hibiscus flowers into petals. Do not press them during the operation. The shape and size of the selection are basically the same. No damage, no color spots, brightly colored petals, then use an ultrasonic cleaning machine at 20kHz, power 600W, ultrasonic cleaning for 2 minutes, then spread it into a thin layer of 2cm thick, put it in a ventilated, cool and dry place, use a blower Blast and dry the petals at a wind speed of 2.0m / s for 20 minutes;

[0030] (2) Stamping forming: place the pretreated petals obtained in step (1) flatly on a butterfly-shaped die, and perform stamping, cutting and forming to obtain formed petals;

[0031] (3) Color protection: place the shaped petals obtained in step (2) in a color protection solution completely submerged at 25°C (the mass percentage of each component in the color protection solution is: magnesium chloride 1.0w...

Embodiment 2

[0039] (1) Petal pretreatment: pick fresh pink and red hibiscus flowers at 7:00 in the morning, and then gently divide the hibiscus flowers into petals. Do not press during the operation, and the shape and size of the selection are basically the same , no damage, no color spots, and brightly colored petals, then use an ultrasonic cleaner at 30kHz, power 300W, ultrasonic cleaning for 3 minutes, then spread it into a thin layer of 1cm thick, put it in a ventilated, cool and dry place, use The blower blows and dries the petals for 30 minutes at a wind speed of 1.5m / s;

[0040] (2) Stamping forming: place the pretreated petals obtained in step (1) flatly on a heart-shaped die, and perform stamping, cutting and forming to obtain formed petals;

[0041] (3) Color protection: place the shaped petals obtained in step (2) in a color protection solution at 20°C (the mass percentage of each component in the color protection solution is: magnesium chloride 0.8wt%, citric acid 3.0wt%, carbox...

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Abstract

The invention discloses a manufacturing technology of hibiscus petal tea. The technology comprises the following steps of 1, petal preprocessing, picking, selecting, ultrasonic cleaning and air drying; 2, punch forming, wherein preprocessed petals are punched, clipped and formed to obtain the formed petals; 3, color protection, wherein the formed petals are arranged in a color protection solution to be soaked; 4, microwave de-enzyming, wherein rinsing is performed with clean water, and microwave de-enzyming is performed after natural draining; 5, rolling, wherein the petals are spread after microwave de-enzyming is performed, standing and softening are performed, and then rolling is performed till trabs are tight and straight and stopped when the lubrication feeling is achieved; 6, vacuum drying and vacuum packaging. According to the technology, the microwave de-enzyming technology and the vacuum drying technology are adopted in a combined mode, the petal tea rehydration performance is good, and the adopted color protection solution can more effectively protect the color and the shape of the petal tea; the hibiscus petal tea is bright in color and rich in flowery flavor, the tea soup is bright in color, fragrant in smell, fresh and elegant in taste and free of herbal flavor, and the novel health care hibiscus petal tea has the certain ornamental value after being brewed.

Description

technical field [0001] The invention relates to a production process of flower petal tea, in particular to a production process of hibiscus flower petal tea. Background technique [0002] Hibiscus ( Hibiscus syriacus Linn. ) is a common garden shrub species, Malvaceae Hibiscus, widely distributed in our country. Hibiscus flowers are bright in color, fleshy and plump, with a long flowering period, many varieties of flowers and colors, and high yield. In many places such as Guangdong Province, Yunnan Province and Fujian Province, there is a custom of eating hibiscus flowers as vegetables. Hibiscus flowers are smooth and delicate, with a tangy fragrance. Hibiscus has high nutritional value, not only rich in protein, vitamin C, crude fiber, minerals, etc., but also rich in flavonoids. Due to the planting of a large number of hibiscus trees for landscaping, the production of hibiscus flowers has increased dramatically. However, at present, only a small amount is eaten as veg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 李安平王晓红黄采娇孟醒
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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