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Areca flower tea and preparation method thereof

A technology of betel nut flower and betel nut, applied in directions such as tea substitutes, can solve problems such as unsightly appearance, oxidation of active ingredients total phenol and arecoline, and aroma loss, achieves improvement in appearance and active ingredients, and is easy for large-scale promotion and improvement. The effect of economic value

Inactive Publication Date: 2017-06-20
COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Areca flower tea and preparation method thereof
  • Areca flower tea and preparation method thereof
  • Areca flower tea and preparation method thereof

Examples

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Embodiment 1

[0031] A preparation method of areca nut tea, comprising the following steps:

[0032] S1. Select buds with about 10-20% male flower opening degree to collect, remove inflorescence branches, and collect betel nut male flowers after threshing.

[0033] S2. Spray the betel nut flowers with 0.1wt% glucose solution, and air them in the air for 2 to 3 hours without sunlight until the surface of the flowers is air-dried.

[0034] S3. Spread the male betel nut flowers on a sieve with 80 mesh apertures at the bottom, and place the sieve on an iron plate with a 10cm thick color-changing silica gel desiccant.

[0035] S4. Put the iron plate into a vacuum drying oven, close the box and evacuate to below -0.1MPa, preferably -0.1MPa, keep the vacuum state, adjust the temperature to 40°C, maintain this state, and dry for 22 hours.

[0036] S5. Turn off the temperature controller and vacuum pump, and wait for it to cool naturally. When the temperature in the box drops to room temperature, g...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 黄丽云贾效成周焕起刘立云
Owner COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
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