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Preparation method of abelmoschus manihot bud tea with natural color and luster

A technology for yellow hollyhock and flower bud tea, which is applied in the field of preparation of yellow hollyhock flower bud tea, can solve the problems of low fiber content, poor color and flower shape, brittleness and the like, and achieves the effect of natural color, maintaining shape and color, and improving color.

Inactive Publication Date: 2018-09-28
合肥市绿之林农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preparation of hollyhock flower bud tea often directly adopts vacuum freeze-drying, hot-air drying, microwave drying, etc., but due to the thinner petals and lower fiber content of hollyhock flower, there are problems of brittleness after drying, and drying The final color and flower shape are not very good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The method for preparing natural-colored hollyhock flower bud tea proposed by the present invention has the following steps:

[0019] S1. Picking: In the early stage of full bloom of the hollyhock, pick the buds of the hollyhock, remove impurities, clean, and dry in the shade until the surface is dry;

[0020] S2, curing: microwave curing of okra buds after drying in the shade for 60s, with a microwave power of 700W, and cooling;

[0021] S3. Color protection: Put the cured okra flower buds into 0.05% vitamin C solution to soak the color for 20 minutes, and let it dry until the surface is dry;

[0022] S4. Drying: Pre-frozen the color-protected okra flower buds at -15°C for 3 hours, then quick-frozen in liquid nitrogen for 5 minutes, take it out, thaw at room temperature, repeat the above freezing-thawing operation once, and finally thawing The buds of the hollyhock are cooled to -35°C within 50 minutes for quick freezing, and kept at this temperature for 60 minutes, sublimated...

Embodiment 2

[0024] The method for preparing natural-colored hollyhock flower bud tea proposed by the present invention has the following steps:

[0025] S1. Picking: In the early stage of full bloom of the hollyhock, pick the buds of the hollyhock, remove impurities, clean, and dry in the shade until the surface is dry;

[0026] S2, curing: microwave curing of okra buds after drying in the shade for 90s, with a microwave power of 800W and cooling;

[0027] S3. Color protection: Put the cured okra flower buds into 0.2% vitamin C solution to soak the color for 40 minutes, and let it dry until the surface is dry;

[0028] S4. Drying: Pre-freeze the color-protected okra flower buds at -20°C for 5 hours, then quick-frozen liquid nitrogen for 3 minutes, take it out, and thaw at room temperature. Repeat the above freezing-thawing operation twice, and finally thawing. The buds of the hollyhock were cooled to -40°C within 70 minutes for quick freezing, and kept at this temperature for 80 minutes, sublimat...

Embodiment 3

[0030] The method for preparing natural-colored hollyhock flower bud tea proposed by the present invention has the following steps:

[0031] S1. Picking: In the early stage of full bloom of the hollyhock, pick the buds of the hollyhock, remove impurities, clean, and dry in the shade until the surface is dry;

[0032] S2, curing: microwave curing of okra buds after drying in the shade for 70s, microwave power of 750W, cooling;

[0033] S3. Color protection: Put the cured okra flower buds into 0.1% vitamin C solution to soak the color for 25 minutes, and let it dry until the surface is dry;

[0034] S4. Drying: pre-freeze the color-protected okra flower buds at -18°C for 4h, then quick-frozen liquid nitrogen for 4min, take it out, thaw at room temperature, repeat the above freezing-thawing operation once, and finally thawing The buds of the hollyhock were cooled to -35°C within 60 minutes for quick freezing, and kept at this temperature for 70 minutes, sublimated and dried to a moisture...

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PUM

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Abstract

The invention discloses a preparation method of abelmoschus manihot bud tea with natural color and luster, and relates to the technical field of healthy tea. The preparation method includes the following steps: picking abelmoschus manihot buds, cleaning the abelmoschus manihot buds and drying the clean abelmoschus manihot buds in the shade; carrying out microwave green-killing on the dried abelmoschus manihot buds and cooling the abelmoschus manihot buds; soaking the abelmoschus manihot buds into vitamin C solution for color protection and air-drying the abelmoschus manihot buds; pre-freezingthe abelmoschus manihot buds at 15-20 DEG C, quick-freezing the abelmoschus manihot buds with liquid nitrogen, taking out the abelmoschus manihot buds to be thawed at room temperature, repeating the above-mentioned freezing and thawing operations for 1-2 times, and finally subjecting the thawed abelmoschus manihot buds to quick-freezing, sublimation drying, microwave drying and packaging, therebyobtaining the abelmoschus manihot bud tea with natural color and luster. According to the invention, the dried buds are non-obvious in shrinkage, natural in color and luster and not easy to be broken.The prepared abelmoschus manihot bud tea is good in sensory quality, high in nutrient component retention and good in health-care effects.

Description

Technical field [0001] The invention relates to the technical field of health-care tea, in particular to a method for preparing hollyhock flower bud tea with natural color. Background technique [0002] The yellow hollyhock, also known as okra and wild hibiscus, is an annual herb of the okra family of the Malvaceae. The use of okra for medicinal purposes first appeared in the Song Dynasty "Jiayou Materia Medica". The flowers and roots, stems, leaves and seeds are all used for medicinal purposes. The flowers are "sweet, cold, slippery, non-toxic. They are mainly used for urinary drenching and inducing birth, and cure various malignant sores and pus Those who do not suffer from water for a long time will heal the last Fu and ask for medicine for the sore family." Okra flower is rich in flavonoids, chlorogenic acid, polysaccharides, as well as vitamins A, B, C, and trace elements such as calcium, zinc and selenium. The total biological flavonoids extracted from the flowers and seed...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 罗华云胡传芳
Owner 合肥市绿之林农业开发有限公司