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Preparation method of platycodon root tea

A technology for preparing bellflower and raw materials, which is applied in the field of preparing bellflower tea, can solve problems such as low utilization rate of raw materials, and achieve the effects of long storage period, improving utilization rate and reducing loss.

Inactive Publication Date: 2018-01-16
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the edible methods of Platycodon grandiflora are various, add coffee as flavoring additive or the substitute of coffee as the root after baking; low problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of bellflower tea, which is characterized in that it is processed through the steps of raw material preparation, color protection treatment, freeze-drying, hot extraction, soaking, drying, mixing, drying, finishing and packaging, and the processing method adopts the following steps :

[0018] a. Raw material preparation: select mature platycodon grandiflorum without damage by diseases and insect pests and cut it into 6mm thick platycodon grandiflorum slices for subsequent use;

[0019] b. Color protection treatment: put the bellflower slices into a citric acid solution with a concentration of 0.05%, soak for 3 hours, rinse with clear water after soaking, and drain the water;

[0020] c. Sublimation drying: Freeze the bellflower slices at -25°C for 6 hours, and put the frozen mixture at a loading capacity of 6kg / m 2 , drying under the conditions of working pressure 65Pa, analytical pressure 20Pa, and temperature 35°C, to obtain Platycodon grandiflor...

Embodiment 2

[0028] A preparation method of bellflower tea, which is characterized in that it is processed through the steps of raw material preparation, color protection treatment, freeze-drying, hot extraction, soaking, drying, mixing, drying, finishing and packaging, and the processing method adopts the following steps :

[0029] a. Raw material preparation: choose mature platycodon grandiflorum without damage by diseases and insect pests and cut into 8mm thick platycodon grandiflorum slices for subsequent use;

[0030] b. Color protection treatment: put the bellflower slices into a citric acid solution with a concentration of 0.08%, soak for 2.5 hours, rinse with clean water after soaking, and drain the water;

[0031] c. Sublimation drying: Freeze the Bellflower slices at -20°C for 5 hours, and load the frozen mixture at 7kg / m 2 , drying under the conditions of working pressure 55Pa, analytical pressure 25Pa, and temperature 32°C, to obtain Platycodon grandiflorum slices;

[0032] d...

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Abstract

The invention relates to a preparation method of a platycodon root tea. The parslane herb platycodon root tea takes platycodon roots and parslane herb as raw materials, and is prepared by the following steps: raw material preparation, color protection treatment, freeze drying, hot extraction, soaking, drying, mixing, drying, arrangement, and packaging. The parslane herb platycodon root tea prepared by the method takes the platycodon roots and the parslane herb which have a wide distribution range as the raw materials, so that the method not only reduces production costs, but also improves theexploitation and utilization of natural resources. The method subjects platycodon root slices to the freeze drying treatment so as to reduce nutrient loss, fully reserve active ingredients of the rawmaterials, and improve the utilization rate of the raw materials. Purslane platycodon grandiflorum tea finished products are convenient to carry, have a long preservation cycle, and have the health-care effects of ventilating the lung, clearing heat, removing dampness, relieving toxicity, relieving swelling, and quenching thirst.

Description

technical field [0001] The invention relates to a method for preparing tea essence, in particular to a method for preparing bellflower tea. Background technique [0002] Platycodon grandiflorum: perennial herb of Compositae, perennial herb with fleshy, short and thick roots, also known as coffee radish, bright eye vegetable, coffee grass, etc. "Chinese Ethnic Medicine" records: "clearing heat and detoxifying, diuresis and swelling, invigorating the stomach. It is used for liver fire, less food, nephritis edema, damp heat pain in the epigastric cavity, and loss of appetite." It is rich in crude protein, crude fat, crude fiber, Vitamins, carotene, calcium and other nutrients. At present, the edible methods of Platycodon grandiflora are various, add coffee as flavoring additive or the substitute of coffee as the root after baking; low problem. Contents of the invention [0003] Aiming at the current situation that the utilization rate of raw materials in the processing pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 程龙凤唐小杰马永钢
Owner 程龙凤
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