Areca flower tea and preparation method thereof

Abstract

The invention provides areca flower tea and a preparation method thereof. The areca flower tea prepared by the method has a specific faint-scent flavor of areca flowers, and an original color of the areca flowers is maintained. The preparation method provided by the invention comprises the steps: (S1) picking fresh male areca flowers; (S2) sprinkling the areca flowers with a glucose solution, and drying the areca flowers in the air; (S3) tiling the areca flowers in screens in a thin-layer manner, and horizontally placing the screens on desiccant containing trays; (S4) drying the areca flowers in a vacuum drying oven; (S5) shutting down a temperature controller and a vacuum pump, and carrying out cooling, thereby obtaining dried areca flower tea. According to the preparation method provided by the invention, on the basis of effectively baking the flower tea, the loss of nutritional ingredients is effectively reduced, the nutritional ingredients in the areca flowers are reserved to the maximum, off flavors are removed, the fragrance is improved, the taste and eating effect are improved, and the economic value of the product is increased.

Description

technical field [0001] The invention belongs to the technical field of scented tea, and relates to a preparation method of areca nut scented tea and the prepared areca nut scented tea. Background technique [0002] According to different plant varieties, it has different characters and tastes, and the process of preparing its scented tea is also different. The active ingredient of the product obtained by the production process of the existing betel nut scented tea is reduced, the tea color is dark and dry, and the appearance is relatively poor. The main reason is that currently marketed scented teas are made using similar tea-leaf frying techniques or directly drying in the air after the flowers fall off. These preparation processes are likely to cause over-oxidation of the active ingredients total phenols and arecoline, and the content is reduced; On the one hand, pigments and metal elements undergo rapid biochemical reactions at high temperatures, resulting in dark or rus...

AI Technical Summary

Problems solved by technology

The active ingredients of the product obtained by the existing production process of betel nut scented tea are reduced, the tea color is dark and dry, and the appearance is relatively poor

The main reason is that currently marketed scented teas are made using similar tea-leaf frying techniques or directly drying in the air after the flowers fall off. These preparation processes are likely to cause over-oxidation of the active ingredients total phenols and arecoline, and the content is reduced; On the one hand, pigments and metal elements undergo rapid biochemical reactions at high temperatures, resulting in dark or rusty colors, poor taste, loss of aroma, and unsightly appearance

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