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Preparation method of strong-flavor artichoke tea

A technology of artichoke and strong-flavored artichoke, which is applied in the field of preparation of strong-flavored artichoke tea, and can solve the problem of weak taste of artichoke tea

Inactive Publication Date: 2018-02-23
爱可道生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing strong-flavored artichoke tea, so as to solve the technical problem that the artichoke tea prepared by the method for preparing artichoke tea in the prior art has a weak taste

Method used

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  • Preparation method of strong-flavor artichoke tea
  • Preparation method of strong-flavor artichoke tea

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Embodiment Construction

[0046] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0047] S101 withering the picked artichokes to obtain withered artichokes;

[0048] see figure 1 , the embodiment of the present application shows a preparation method of Luzhou-flavored artichoke tea, the method comprising: picking artichoke buds to obtain picked artichoke buds;

[0049] Specifically, artichoke picking (CQCP1) artichoke quality standard requirements: the raw material is the new bud tip picked from the fruitless artichoke tree, the length from ...

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Abstract

The invention discloses a preparation method of a strong-flavor artichoke tea. According to the preparation method, through steam deactivation, the nutrients of artichoke are fixed, adverse low boiling point fragrance is dissipated; through high fire fragrance enhancement, cooling, wetting, and slicing, the flavor and fragrance substances are fully converted, the fragrance is fixed and enhanced bymedium temperature frying, and at the same time, the sweet taste is strengthened. The preparation method has the advantages that the functional components in artichoke tea are effectively preserved;at the same time, the astringent taste of artichoke is removed; and compared with similar products, the provided artichoke tea has rich fragrance of artichoke, a sweet taste and long aftertaste and isresistant to brew.

Description

technical field [0001] The invention relates to the technical field of health drinks, in particular to a preparation method of Luzhou-flavored artichoke tea. Background technique [0002] The scientific name of artichoke is Cynara scolymus, also known as French lily, sea lily, lotus lily, artichoke, artichoke, etc. It is a perennial herb of Compositae. It is a long-sun and low-temperature vernalization crop; Shaped deep-lobed leaves, flower heads, bisexual flowers, seeds of achenes, involucre and receptacle of flower buds are edible parts. Artichoke is rich in nutrition, contains various minerals and vitamin C, and is rich in artichoke, chlorogenic acid, inulin and other functional ingredients, among which the content of chlorogenic acid is second only to honeysuckle; it can treat indigestion, improve Intestinal function, liver and liver protection, blood fat lowering and anti-atherosclerosis and other effects, it has the reputation of "the king of vegetables" in European a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 肖立安宋阳力刘铃余凯严骏
Owner 爱可道生物科技有限公司
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