CN105724695A - Method for manufacturing okra scented tea - Google Patents

Method for manufacturing okra scented tea Download PDF

Info

Publication number
CN105724695A
CN105724695A CN201610137083.8A CN201610137083A CN105724695A CN 105724695 A CN105724695 A CN 105724695A CN 201610137083 A CN201610137083 A CN 201610137083A CN 105724695 A CN105724695 A CN 105724695A
Authority
CN
China
Prior art keywords
okra
flower buds
dried
scented tea
cold preservation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610137083.8A
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Chinese (zh)
Inventor
王秀兰
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Inner Mongolia Mulan Biotechnology Co Ltd
Original Assignee
Inner Mongolia Mulan Biotechnology Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Inner Mongolia Mulan Biotechnology Co Ltd filed Critical Inner Mongolia Mulan Biotechnology Co Ltd
Priority to CN201610137083.8A priority Critical patent/CN105724695A/en
Publication of CN105724695A publication Critical patent/CN105724695A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/34Tea substitutes, e.g. matè; Extracts or infusions thereof

Abstract

The invention discloses a method for manufacturing okra scented tea, and relates to the technical field of scented tea. The method includes picking flower buds within 1-2 hours after okra flowers bloom and then fade; sorting the picked flower buds according to the shapes, the sizes and colors of the flower buds; refrigerating the sorted flower buds in refrigerating chambers at the temperatures of 0-3 DEG C for 9-11 hours; drying the refrigerated flower buds in dryers at the temperatures of 80+/-10 DEG C for 5-10 minutes; sterilizing the dried flower buds; packaging the sterilized flower buds to obtain products; storing the packaged products in normal-temperature, ventilated, clean, damp-proof and dry environments without peculiar smell. The method for manufacturing the okra scented tea has the advantages that processes for manufacturing the okra scented tea are simple and reasonable, the okra flower buds are refrigerated and dried, accordingly, active effective components in the okra flower buds rarely can be destroyed, physical, chemical and biological characteristics of the okra flower buds can be reserved to the greatest extent, the colors and the shapes of the okra flower buds can be kept, and nutritional components and active substances in the okra flower buds can be kept; the dried okra flower buds are low in moisture content and good in rehydration character and are convenient to store for a long time.

Description

A kind of manufacture method of hibiscus esculentus flower tea
Technical field
The present invention relates to technical field of scented tea, be specifically related to the production work of a kind of hibiscus esculentus flower tea Skill.
Background technology
Abelmoschus esculentus formal name used at school: Abelmoschus esculentus (Linn.) Moench, also known as coffee Coffee Radix seu folium abelmoschi moschati, Flos abelmoschi manihot, popular name swordweed, purling eggplant, Flos abelmoschi manihot, Malvaceae Abelmoschus plant.One As Abelmoschus esculentus a length of 5~10cm, elongated quite like the finger of people, on the ground such as India, Europe Have another name called " woman refers to ".
Abelmoschus esculentus happiness is warm, extensively cultivates in subtropical and tropical zones, is annual herb Plant.Flower axil is raw, and flower is complete flower, flower diameter 4-8cm, petal yellow, petal root Having redness or purple dot, color is gorgeous, it is common that 5, and the florescence only has a few hours, the same day In the afternoon i.e. wither, after blossom fall about 3-4 days tender fruits of just can gathering.
Okra, rich in flavone, chlorogenic acid, polysaccharide, contains vitamin A, B, C simultaneously, And calcium, zinc and selenium and other trace elements, modern science numerous studies confirm have high health care It is worth:
1, the kidney invigorating, YIN nourishing and YANG strengthening, the liver protecting;
2, aid digestion, protection the intestines and stomach, improves gastritis, gastric ulcer;
3, resisting fatigue, physical strength reinforcing and endurance, be natural human body immunostimulant;
4, looks improving and the skin nourishing: protection skin, enhancing skin elasticity, delaying cell aging, removes Moth patch on the skin;
5, defying age, antioxidation, anti-muscle skeleton are aging;
6, antitumor action;
Therefore, okra is new Cordyceps, new Radix Ginseng by people's praise.
At present, hibiscus esculentus flower tea processing uses baking process mostly, owing to baking temperature is higher, The color and luster of okra is dimmed, and nutritional labeling and active substance destroy serious, the dried yellow autumn Sunflower rehydration and restoration are poor, thus find the production technology of a kind of perfect hibiscus esculentus flower tea It is very important.
Summary of the invention
It is an object of the invention to overcome weak point of the prior art, it is provided that a kind of Abelmoschus esculentus The production technology of scented tea, mainly solve existing hibiscus esculentus flower tea processing technique Middle nutrition composition and Active substance destroys serious problem, the production technology advantages of simple of this hibiscus esculentus flower tea, uses Lyophilization, Abelmoschus esculentus alabastrum active ingredients destroys minimum, its physics, chemistry, biology Learn characteristic can preserve to greatest extent, both can keep the color and luster of Abelmoschus esculentus alabastrum, shape, Nutritional labeling and the active substance of Abelmoschus esculentus alabastrum can be kept again;Dried okra Flower bud, moisture content is low, and rehydration is good, it is simple to store for a long time.
In order to realize the purpose of the present invention, we will adopt the following technical scheme that and be practiced:
The manufacture method of a kind of hibiscus esculentus flower tea, comprises the steps:
One, pluck: pluck that meat is big and fleshy, flower bud development is full, wither without pest and disease damage and without dehydration The Abelmoschus esculentus alabastrum of listless phenomenon;
Two, pick and pick up: the okra plucked is chosen pick up according to shape, size, color;
Three, storehouse cold preservation is entered: send freezer cold preservation by picking the okra picked up;
Four, it is dried: the okra of cold preservation is dried in dehydrator;
Five, sterilization: dried okra is carried out sterilization processing;
Six, packaging: the product that upper step obtains is packed;
Seven, store: the product being packaged into room temperature, ventilate, clean, moistureproof, dry, nothing Store in the environment of abnormal flavour;
It is characterized in that:
Described harvesting: pluck in 1-2 hour after okra is bloomed and closed;Described Refrigerated storage temperature be 0-3 DEG C, cold preservation time is 9-11 hour;Described baking temperature is 80 ± 10 DEG C, drying time is 5-10 minute.
Beneficial effect
Owing to taking technique scheme, the production technology advantages of simple of this hibiscus esculentus flower tea, adopt By freeze-drying lyophilization, Abelmoschus esculentus alabastrum active ingredients destroys minimum, its physics, chemistry, life Thing characteristic can preserve to greatest extent, both can keep the color and luster of Abelmoschus esculentus alabastrum, shape, Nutritional labeling and the active substance of Abelmoschus esculentus alabastrum can be kept again;Dried okra Flower bud, moisture content is low, and rehydration is good, it is simple to store for a long time.
Detailed description of the invention
The invention will be further described in conjunction with the embodiments:
Embodiment
The manufacture method of a kind of hibiscus esculentus flower tea, is carried out as follows:
One, pluck
Plucking Abelmoschus esculentus alabastrum, plucking time is after okra is bloomed and closed Plucking in 1-2 hour, meat is big and fleshy, flower bud development is full, without pest and disease damage and without dehydration in harvesting The Abelmoschus esculentus alabastrum of wilting phenomenon;
Two, pick and pick up:
The Abelmoschus esculentus alabastrum plucked is picked according to size, shape and color, and removes meat Eye it can be seen that impurity;
Three, storehouse cold preservation is entered:
Uniformly spread picking in the Abelmoschus esculentus alabastrum picked up sends into freezer, and press 5-7kg/m2 Stone, the temperature of freezer is set to 0-3 DEG C, and cold preservation time is 9-11 hour;
Four, it is dried: the Abelmoschus esculentus alabastrum of cold preservation is dried in dehydrator, is dried temperature Degree is 80 ± 10 DEG C, and drying time is 5-10 minute;
Five, sterilization: dried okra is carried out sterilization processing;
Six, packaging: the product that upper step obtains is packed;
Seven, store: the product being packaged into room temperature, ventilate, clean, moistureproof, dry, nothing Store in the environment of abnormal flavour.

Claims (1)

1. a manufacture method for hibiscus esculentus flower tea, comprises the steps:
One, pluck: pluck that meat is big and fleshy, flower bud development is full, wither without pest and disease damage and without dehydration The Abelmoschus esculentus alabastrum of listless phenomenon;
Two, pick and pick up: the okra plucked is chosen pick up according to shape, size, color;
Three, storehouse cold preservation is entered: send freezer cold preservation by picking the okra picked up;
Four, it is dried: the okra of cold preservation is dried in dehydrator;
Five, sterilization: dried okra is carried out sterilization processing;
Six, packaging: the product that upper step obtains is packed;
Seven, store: the product being packaged into room temperature, ventilate, clean, moistureproof, dry, nothing Store in the environment of abnormal flavour;
It is characterized in that:
Described harvesting: pluck in 1-2 hour after okra is bloomed and closed;Described Refrigerated storage temperature be 0-3 DEG C, cold preservation time is 9-11 hour;Described baking temperature is 80 ± 10 DEG C, drying time is 5-10 minute.
CN201610137083.8A 2016-03-07 2016-03-07 Method for manufacturing okra scented tea Pending CN105724695A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610137083.8A CN105724695A (en) 2016-03-07 2016-03-07 Method for manufacturing okra scented tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610137083.8A CN105724695A (en) 2016-03-07 2016-03-07 Method for manufacturing okra scented tea

Publications (1)

Publication Number Publication Date
CN105724695A true CN105724695A (en) 2016-07-06

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610137083.8A Pending CN105724695A (en) 2016-03-07 2016-03-07 Method for manufacturing okra scented tea

Country Status (1)

Country Link
CN (1) CN105724695A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107873887A (en) * 2017-11-04 2018-04-06 来安县半塔茶场 A kind of oolong tea processing technology

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101797001A (en) * 2010-04-09 2010-08-11 三门富达果蔬专业合作社 Preparation technology of okra scented tea
CN105104644A (en) * 2015-09-07 2015-12-02 文成县益禾农业科技有限公司 Production technology of okra scented tea

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101797001A (en) * 2010-04-09 2010-08-11 三门富达果蔬专业合作社 Preparation technology of okra scented tea
CN105104644A (en) * 2015-09-07 2015-12-02 文成县益禾农业科技有限公司 Production technology of okra scented tea

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107873887A (en) * 2017-11-04 2018-04-06 来安县半塔茶场 A kind of oolong tea processing technology

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Application publication date: 20160706