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Compound corn stigma tea and preparation method thereof

A technology of corn silk and corn, which is applied in the field of compound corn silk tea and its preparation, can solve the problems of single function and poor taste of corn silk tea, so as to improve the yield, overcome the rancid taste, and have good color, fragrance and taste Effect

Active Publication Date: 2021-05-07
哈尔滨有机岛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of poor taste and single function of the existing corn silk tea, the invention provides a compound corn silk tea and a preparation method thereof

Method used

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  • Compound corn stigma tea and preparation method thereof

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Effect test

Embodiment 1

[0023] This embodiment provides a compound corn silk tea, which includes the following components in parts by weight: 15-25 parts of corn silk, 70-80 parts of popped corn kernels and 3-8 parts of cassia seeds.

[0024] The preparation method of the present embodiment compound corn silk tea is:

[0025] Place corn silk at 121°C, 4kg / cm 2 Treat under pressure for 20-30 minutes; use corn grains at 270-350°C, 10-18kg / cm 2 After processing under pressure for 40-50 minutes, depressurize to normal pressure within 1-2 seconds to complete the explosion process; bake cassia seeds at 60-80°C for 30-45 minutes, weigh corn silk, corn kernels and cassia seeds according to the formula ratio and pack them into bags Or add mineral water to make ready-to-drink tea.

[0026] In the present embodiment, corn silk is heated at 121°C and 4kg / cm 2 Treating under pressure for 20-30 minutes can effectively convert phytic acid into vitamin C and other healthy ingredients, and solve the impact of phyt...

Embodiment 2

[0030] This example provides a compound corn silk tea, which includes the following components in parts by weight: 25 parts of corn silk, 70 parts of popped corn kernels and 5 parts of cassia seeds. This formula mainly strengthens the antihypertensive, lipid-lowering and sugar-lowering effects of the compound corn silk tea.

[0031] The preparation method of the present embodiment compound corn silk tea is:

[0032] Place corn silk at 121°C, 4kg / cm 2 Treat under pressure for 20 minutes, cut the corn silk to 1-2mm; use 270℃, 10kg / cm 2 After processing under pressure for 50 minutes, depressurize to normal pressure within 1-2 seconds to complete the decompression process; cassia seeds are baked at 60°C for 45 minutes, and corn silk, corn kernels and cassia seeds are weighed according to the formula ratio and packed into bags to obtain teabags. In this embodiment, the corn silk is cut into 1-2mm sections, which will not cause the tea bag to ooze out, nor will the teabag packagin...

Embodiment 3

[0034] This example provides a compound corn silk tea, which includes the following components in parts by weight: 15 parts of corn silk, 77 parts of popped corn kernels and 8 parts of cassia seeds. This formula mainly strengthens the name of compound corn silk tea and relieves visual fatigue.

[0035] The preparation method of the present embodiment compound corn silk tea is:

[0036] Place corn silk at 121°C, 4kg / cm 2 Treat under pressure for 24 minutes, cut the corn silk to 1-2mm; use 300℃, 12kg / cm 2 After processing under pressure for 48 minutes, depressurize to normal pressure within 1-2 seconds to complete the decompression process; cassia seeds are baked at 65°C for 40 minutes, and corn silk, corn grains and cassia seeds are weighed according to the formula ratio and packed into bags to obtain teabags.

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Abstract

The invention relates to compound corn stigma tea and a preparation method thereof, and belongs to the technical field of beverage processing. In order to solve the problems that existing corn stigma tea is poor in taste and single in function, the invention provides compound corn stigma tea. The compound corn stigma tea comprises the following components in parts by weight of 15-25 parts of corn stigma, 70-80 parts of exploded corn kernels and 3-8 parts of semen cassiae. The corn stigma is treated for 20-30 min under the conditions that the temperature is 121 DEG C and the pressure is 4 kg / cm<2>, so that phytic acid which is not easily absorbed by the human body in the corn stigma is removed, and the taste of the corn stigma tea is improved. According to the invention, the corn stigma, the exploded corn kernels and the semen cassiae are reasonably matched, so that the effects of reducing blood pressure, blood fat and blood sugar of the corn stigma tea are improved, and meanwhile, the effects of improving eyesight and relieving visual fatigue are enhanced. The corn stigma is treated at high temperature and high pressure, the adverse effects of cancerogenic substances such as aflatoxin on human health are also eliminated, the quality of the corn stigma tea is improved, and the effect of being good in color, aroma and taste is achieved.

Description

technical field [0001] The invention belongs to the technical field of beverage processing, and in particular relates to a compound corn silk tea and a preparation method thereof. Background technique [0002] Corn silk is the style and stigma of the grass plant maize, which is harvested when the corn is mature. Corn silk is flat in nature, sweet and light in taste, belongs to the kidney, liver and gallbladder meridian, and can be eaten by the general population. [0003] Because people favor the health care function of corn silk, corn silk tea came into being. The production of common corn silk tea on the market adopts hammer mill to pulverize after cleaning and drying corn silk mostly, and then other components of compatibility are made into teabags. This kind of tea bag does not handle the phytic acid in the corn silk well. The brewed corn silk tea has a rancid smell and tastes bad, which affects the efficacy of the corn silk. The other ingredients added cannot synergiz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 周华郑全成郑滨
Owner 哈尔滨有机岛食品有限公司
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