Preparation method of strong-flavor artichoke tea

Abstract

The preparation method of a Luzhou-flavored artichoke tea comprises the following steps: selecting flower buds, steam inactivation, high-heating to enhance fragrance, spreading to cool and evenly wet, slicing, medium-temperature drying, and high-fire roasting to enhance fragrance. The present invention is made from the artichoke tea made by selecting the whole artichoke bud leaves, which greatly improves the utilization rate of the artichoke, inactivates by steam, fixes the nutrients of the artichoke, and loses the bad low-boiling point aroma; , spread to cool and evenly wet, slice to make the taste and aroma substances fully transformed, and then dry at medium temperature and bake at high heat to improve the aroma and enhance the aroma of artichoke tea and increase its sweet taste. The artichoke tea produced by this method effectively retains the functional ingredients and removes the green and astringent taste of the artichoke. Therefore, the artichoke tea made according to the present invention has a strong artichoke sweetness and taste compared with similar products. Long-lasting aftertaste, resistant to brewing and other advantages.

Description

technical field [0001] The invention relates to the technical field of health drinks, in particular to a preparation method of Luzhou-flavor artichoke tea. Background technique [0002] The scientific name of artichoke is Cynara scolymus, also known as French lily, sea lily, lotus lily, artichoke, artichoke, etc. It is a perennial herb of Compositae. It is a long-sun and low-temperature vernalization crop; Shaped deep-lobed leaves, flower heads, bisexual flowers, seeds of achenes, involucre and receptacle of flower buds are edible parts. Artichoke is rich in nutrition, contains various minerals and vitamin C, and is rich in artichoke, chlorogenic acid, inulin and other functional ingredients, among which the content of chlorogenic acid is second only to honeysuckle; it can treat indigestion, improve Intestinal function, liver and liver protection, blood fat lowering and anti-atherosclerosis and other effects, it has the reputation of "the king of vegetables" in European and...

AI Technical Summary

Problems solved by technology

However, the vast majority of artichokes in China only use the fresh and tender parts of the immature capitulum to produce and process them into cans for export abroad. The older parts of the buds, which account for 70% to 80% of the weight of the buds, are rarely used, resulting in a lot of waste. In order to improve the comprehensive utilization rate of artichoke, people slice and dry artichoke flower buds through traditional and simple techniques to make artichoke tea. Market development value is insufficient; Therefore, it is very important to develop a kind of health-care artichoke tea with advanced processing technology, sweet and lasting taste, and long-lasting artichoke fragrance to the comprehensive processing and utilization of artichoke