A kind of preparation technology of hibiscus petal tea

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...

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.

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