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Purple corn bag tea and a production method thereof

A production method and purple corn technology are applied in the field of functional beverage processing, which can solve the problems of low anthocyanin content, inconvenient intake and high product cost, and achieve the effects of high content, bright color and low finished product cost.

Inactive Publication Date: 2009-08-26
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. The product cost is high and the price is expensive;
[0004] 2. The cost of raw materials is high, and the cultivation, collection and storage of raw materials require strict conditions;
[0005] 3. The output of raw materials is low, and the content of anthocyanins in raw materials is low;
[0006] 4. Intake is not convenient enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Purple corn male flower teabag:

[0023] Collect purple corn male flower inflorescences during the flowering period, air-dry or artificially dry, crush, pass through a 30-mesh sieve to make tea powder, put into tea bags according to the amount, sterilize at high temperature, add outer packaging, and pack into boxes before leaving the factory.

Embodiment 2

[0025] Purple corn fresh bud leaf teabag:

[0026] Harvest purple corn husks during the fresh ear harvesting period, and place them in a cool, clean, and ventilated place to dry naturally or artificially. During processing, the bract leaves are crushed, passed through a 50-mesh sieve, put into tea bags according to the amount, sterilized at high temperature, packed with outer packaging, and packed in boxes before leaving the factory.

Embodiment 3

[0028] Purple Corncob Teabag:

[0029] The ears of purple corn harvested at maturity are placed in a ventilated and dry place to dry naturally. The cobs (corn cobs) from which corn kernels have been removed are pulverized, passed through an 80-mesh sieve, and then sterilized at high temperature. Mix it with granulated sugar and citric acid, put it into tea bags according to the amount, add outer packaging, and pack it into boxes for delivery.

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PUM

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Abstract

A purple corn bag tea produced by taking the purple corn as raw material and a production method thereof are disclosed, characterized in that bract, rachis, filament and male anthotaxy of the purple corn are taken as the raw materials, and the purple corn bag tea abundant in anthocyanidin is produced by crushing, screening, sterilizing and packing the raw materials. The above raw materials can be used independently or jointly, or can be mixed with sugar, a citric acid flavoring agent to tea powders. The invention has the advantages of: a purely-natural anthocyanidin drink, excellent nutrition and safety; higher content of the anthocyanidin compared with other plants and high effectiveness; unique favor and corn-scented odor; similar color to red wine, bright luster and good appetite-inducing function; low production costs of the raw materials, high yield and simple plantation technology; low cost of the product, adaptability to mass consumption and easiness for popularization; and simple processing technology, easy operation and great convenient for the production.

Description

technical field [0001] The invention belongs to the functional beverage processing technology. Background technique [0002] Anthocyanins are powerful antioxidants. In order to protect the human body from free radical damage, prevent and treat various diseases related to free radicals, such as cancer, heart disease, high blood pressure, premature aging, diabetes, arthritis, etc., take or add flowers to food and drinks The method of penicillin extract becomes one of the most effective practices. These anthocyanin extracts are generally extracted from colored fruits such as purple grapes, blueberries, oranges, and raspberries, crop fruits such as purple sweet potatoes, colored flowers in plants, and colored vegetables such as purple radishes, red peppers, and tomatoes. But these methods have the following problems: [0003] 1. The product cost is high and the price is expensive; [0004] 2. The cost of raw materials is high, and the cultivation, collection and storage of r...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 史振声王志斌李凤海王宏伟吕香玲张喜华朱敏
Owner SHENYANG AGRI UNIV
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