CN112155106A - Organic jerusalem artichoke flower tea and preparation method thereof - Google Patents
Organic jerusalem artichoke flower tea and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of health-care tea, and particularly discloses an organic jerusalem artichoke scented tea and a preparation method thereof, which comprises the steps of picking, cleaning, airing, ultraviolet radiation, pre-freezing, freeze drying and the like, wherein the preparation method of the jerusalem artichoke scented tea is determined on the basis of quantitative analysis of nutritional components and bioactive substances of the jerusalem artichoke scented tea, the treatment steps and the treatment conditions in the preparation process are limited, and a freeze drying process is adopted, so that the color, aroma and flower type of the jerusalem artichoke flowers can be maintained, the nutritional substances and bioactive substances in the jerusalem artichoke flowers can be maintained to the maximum extent, and the jerusalem artichoke scented tea with good color, aroma, taste and shape is obtained The efficacy of regulating the color of the air and the like is better maintained.
Description
Technical Field
The invention belongs to the technical field of health-care tea processing, and particularly relates to organic jerusalem artichoke scented tea and a manufacturing method thereof.
Background
The perennial herbaceous plant of Helianthus tuberosus Linn belonging to Compositae (Compositae) Helianthus L, also called Jerusalem artichoke, is an ecological and extensive economic crop integrating economic value, medicinal value, ornamental value and ecological value, and does not need additional fertilization, pesticide application, deinsectization and other manual operations in the whole growth process of Helianthus tuberosus. The jerusalem artichoke can form a stem block rich in fructo-oligosaccharide under the ground, the straws with higher content of crude fiber on the ground can be used as livestock feed, and the jerusalem artichoke leaves contain rich bioactive substances; the jerusalem artichoke usually blooms in 9 months every year, and the florescence is different according to the variety and the region of the jerusalem artichoke, the longest period can reach 120 days, and the florescence is short and is about more than 20 days. The jerusalem artichoke flower belongs to lingulate flower, the tongue piece is golden yellow, the shape of an oblong, tubular flower and the flower crown is yellow. The jerusalem artichoke flowers grow on the branches of the jerusalem artichoke stem with the height of 2 meters, and have high ornamental value.
The ecological organic Jerusalem artichoke flower contains abundant bioactive substances such as phenolic acid compounds such as chlorogenic acid, flavonoid compounds such as quercetin, inulin such as fructo-oligosaccharide, anthocyanin such as beta-carotenoid, protein, amino acid, vitamin and the like, and also contains abundant trace elements such as calcium, magnesium, iron, zinc, manganese, selenium and the like. Therefore, the jerusalem artichoke flowers have the effects of preventing and resisting cancers, inhibiting bacteria, diminishing inflammation, reducing blood sugar, reducing blood pressure, reducing blood fat, resisting oxidation, resisting mutation, maintaining beauty and keeping young, conditioning complexion and the like, have higher appreciation value and edible value, and have wide development prospect.
At present, the development and application of the jerusalem artichoke flowers do not form an industrial development mode. The current storage method of Jerusalem artichoke flower mainly comprises microwave drying at 80-120 deg.C for 10-30 min, baking at 60-70 deg.C for 30-40 min, and extracting fragrance at 80-110 deg.C for 2-5 h (such as CN 201610121613), while CN201610510468 is baked at 45-50 deg.C and 55-60 deg.C for 18-24 h and 20-26 min, respectively, and high-temperature de-enzyming at 85-90 deg.C for 14-16 min, and these patent applications adopt high-temperature baking or microwave drying to dehydrate Jerusalem artichoke flower for facilitating storage. However, the methods for preparing the jerusalem artichoke scented tea in the patents have serious disadvantages, for example, the water content of the jerusalem artichoke scented tea prepared by CN201610510468 is still 8-10%, and the storage time of the jerusalem artichoke scented tea is seriously influenced; secondly, the high temperature in different modes and different degrees can cause the great loss of bioactive substances in the jerusalem artichoke flowers, particularly the nutrient components such as chlorogenic acid, protein, vitamin and the like; in addition, the flower shape of the jerusalem artichoke can be easily damaged in the process of manufacturing the jerusalem artichoke tea, and meanwhile, the taste and the color are also deteriorated or reduced in different degrees, so that the appearance of the jerusalem artichoke tea is greatly influenced.
At present, the jerusalem artichoke scented tea prepared by the patent technology or the conventional method has low or almost no content of bioactive substances such as chlorogenic acid (the chlorogenic acid is easily damaged by high temperature or microwave), serious nutrient loss such as protein and vitamin, dark brown color, bitter taste, disordered flower shape and the like. The preparation process needs to be improved urgently to produce the jerusalem artichoke scented tea with high quality, high quality and high biological activity.
Disclosure of Invention
In view of the above, in order to solve the defects in the prior art, the invention provides the organic jerusalem artichoke scented tea and the preparation method thereof, so as to obtain the jerusalem artichoke scented tea with higher bioactive substances and higher nutritional value, complete flower type, bright color and fragrant taste. The water content of the jerusalem artichoke scented tea prepared by the method is controlled within 5 percent, so the storage time of the jerusalem artichoke scented tea is greatly prolonged.
In order to achieve the purpose, the invention adopts the technical scheme that: a preparation method of organic jerusalem artichoke flower tea comprises the following steps:
(1) picking the jerusalem artichoke flowers which enter the full-bloom period for 10 to 15 days, and sorting and cleaning the jerusalem artichoke flowers;
(2) arranging the cleaned Jerusalem artichoke flower, airing for 0.5-1h in a dark environment below 25 ℃, and then performing ultraviolet radiation sterilization for 1-2 h;
(3) placing the sterilized Jerusalem artichoke flowers in a refrigerator or a freezer layer by layer, and pre-freezing for 6-8 h at the temperature of not higher than-18 ℃;
(4) placing the pre-frozen Jerusalem artichoke flower in a freeze dryer to freeze and dry under the vacuum condition of 13 Pa, wherein the freezing temperature is-25 to-35 ℃, and the freezing time is 24 to 36 hours until the water content of the Jerusalem artichoke flower tea is not higher than 5 percent;
(5) and (5) finishing and packaging the freeze-dried jerusalem artichoke flower tea.
The invention also provides the jerusalem artichoke scented tea prepared by the preparation method of the organic jerusalem artichoke scented tea.
The invention also provides health-care tea made of the jerusalem artichoke flower tea.
The invention has the advantages that: determining a manufacturing method of the jerusalem artichoke scented tea on the basis of quantitative analysis of nutritional components and bioactive substances of the jerusalem artichoke scented tea, limiting each processing step and processing conditions in the manufacturing process, adopting a freeze drying process to keep the color, aroma and pattern of the jerusalem artichoke flowers and furthest keep the nutritional substances and bioactive substances in the jerusalem artichoke flowers, and obtaining the jerusalem artichoke scented tea with good color, aroma, taste and shape; the detection shows that the total flavone content in the jerusalem artichoke flower tea prepared according to the invention is 1.50-1.65%, the chlorogenic acid content is 0.30-0.45%, the fructo-oligosaccharide content is 0.89-0.95%, the beta-carotenoid content is 8.45-9.02 mg/kg, the protein content is 20.15-21.42%, the amino acid content is 15.02-16.17% and the total vitamin content is 10.41-12.14%, and meanwhile, the jerusalem artichoke flower tea also contains abundant trace elements such as calcium, magnesium, iron, zinc, manganese and selenium, the content of the trace elements is 5825-42 mg/kg, 1517-1525 mg/kg, 85-88 mg/kg, 22-23 mg/kg, 21-23 mg/kg and 87-91 mg/kg respectively.
Therefore, the jerusalem artichoke scented tea prepared according to the invention has higher biological activity and nutritive value, has the characteristics of complete flower type, bright color and fragrant taste, and can better maintain the effects of cancer prevention, cancer resistance, bacteriostasis, inflammation diminishing, blood sugar reduction, blood pressure reduction, blood fat reduction, oxidation resistance, mutation resistance, beauty treatment, skin maintenance, qi color conditioning and the like.
Drawings
FIG. 1 is a photograph showing the appearance of Jerusalem artichoke flowers before being treated according to an embodiment of the present invention;
FIG. 2 is a photograph showing the appearance of the processed Jerusalem artichoke scented tea according to the embodiment of the present invention;
FIG. 3 is a photograph of the Jerusalem artichoke scented tea treated by the embodiment of the invention soaked in hot water for 2 h.
Detailed Description
Example 1
a. Picking the jerusalem artichoke flowers, wherein the jerusalem artichoke flowers are picked after the jerusalem artichoke enters the full-bloom stage for 10 days;
b. sorting and cleaning, namely sorting and cleaning picked jerusalem artichoke flowers and removing surface impurities;
c. sun-drying in dark place, arranging the cleaned Jerusalem artichoke flower, standing uniformly, sun-drying layer by layer, sun-drying in dark place at 25 deg.C for 0.5 h;
d. ultraviolet radiation: fully performing ultraviolet radiation sterilization on the dried jerusalem artichoke flowers for 1 h;
e. pre-freezing, namely placing the aired jerusalem artichoke flowers in a refrigerator or a freezer in order layer by layer, and pre-freezing for 6 hours at the temperature of minus 18 ℃;
f. freeze drying, namely placing the pre-frozen jerusalem artichoke flowers in a freeze dryer for freeze drying under vacuum (13 Pa), wherein the freezing temperature is-25 ℃, and the freezing time is 24 hours;
g. measuring the water content, wherein the water content of the freeze-dried jerusalem artichoke scented tea is 5 percent, so that the jerusalem artichoke scented tea is obtained;
h. and (4) finishing and packaging, namely finishing and packaging the obtained jerusalem artichoke flower tea one by one.
The obtained Jerusalem artichoke flower tea is respectively subjected to detection and analysis of bioactive substances, nutritional ingredients and trace elements, the content of total flavonoids is 1.50%, the content of chlorogenic acid is 0.30%, the content of fructo-oligosaccharide is 0.89%, the content of beta-carotenoid is 8.45 mg/kg, the content of protein is 20.15%, the content of amino acid is 15.02% and the content of total vitamins is 10.41%, and meanwhile, the Jerusalem artichoke flower tea also contains abundant trace elements such as calcium, magnesium, iron, zinc, manganese and selenium, wherein the content of the trace elements is 5832 mg/kg, 1517 mg/kg, 88 mg/kg, 22 mg/kg, 21 mg/kg and 90 mg/kg respectively.
Example 2
a. Picking the jerusalem artichoke flowers, wherein the jerusalem artichoke flowers are picked after the jerusalem artichoke enters the full-bloom stage for 15 days;
b. sorting and cleaning, namely sorting and cleaning picked jerusalem artichoke flowers and removing surface impurities;
c. sun-drying in dark place, arranging the cleaned Jerusalem artichoke flower, uniformly placing, sun-drying layer by layer, and sun-drying in dark place at a temperature of less than or equal to 25 deg.C for 1 h;
d. ultraviolet radiation: fully sterilizing the dried jerusalem artichoke flowers for 2 hours by ultraviolet radiation;
e. pre-freezing, namely placing the aired jerusalem artichoke flowers in a refrigerator or a freezer in order layer by layer, and pre-freezing for 8 hours at the temperature of minus 18 ℃;
f. freeze drying, namely placing the pre-frozen jerusalem artichoke flowers in a freeze dryer for freeze drying under vacuum (13 Pa), wherein the freezing temperature is-25 ℃, and the freezing time is 48 h;
g. measuring the water content, wherein the water content of the freeze-dried jerusalem artichoke scented tea is 3.5 percent, so that the jerusalem artichoke scented tea is obtained;
h. and (4) finishing and packaging, namely finishing and packaging the obtained jerusalem artichoke flower tea one by one.
The obtained Jerusalem artichoke flower tea is respectively subjected to detection and analysis of bioactive substances, nutritional ingredients and trace elements, the content of total flavonoids is 1.65%, the content of chlorogenic acid is 0.45%, the content of fructo-oligosaccharide is 0.95%, the content of beta-carotenoid is 9.02 mg/kg, the content of protein is 21.42%, the content of amino acid is 16.17% and the content of total vitamins is 12.14%, and meanwhile, the Jerusalem artichoke flower tea also contains abundant trace elements such as calcium, magnesium, iron, zinc, manganese and selenium, wherein the content of the trace elements is 5825 mg/kg, 1525 mg/kg, 85 mg/kg, 23 mg/kg and 91 mg/kg respectively.
Example 3
a. Picking the jerusalem artichoke flowers, wherein the jerusalem artichoke flowers are picked after the jerusalem artichoke enters the full-bloom stage for 13 days;
b. sorting and cleaning, namely sorting and cleaning picked jerusalem artichoke flowers and removing surface impurities;
c. sun-drying in dark place, arranging the cleaned Jerusalem artichoke flower, standing uniformly, sun-drying layer by layer, sun-drying in dark place at 25 deg.C or lower for 0.5 h;
d. ultraviolet radiation: fully performing ultraviolet radiation sterilization on the dried jerusalem artichoke flowers for 1.5 h;
e. pre-freezing, namely placing the aired jerusalem artichoke flowers in a refrigerator or a freezer in order layer by layer, and pre-freezing for 6 hours at the temperature of minus 18 ℃;
f. freeze drying, namely placing the pre-frozen jerusalem artichoke flowers in a freeze dryer for freeze drying under vacuum (13 Pa), wherein the freezing temperature is-25 ℃, and the freezing time is 36 hours;
g. measuring the water content, wherein the water content of the freeze-dried jerusalem artichoke scented tea is 4 percent, so that the jerusalem artichoke scented tea is obtained;
h. and (4) finishing and packaging, namely finishing and packaging the obtained jerusalem artichoke flower tea one by one.
The obtained Jerusalem artichoke flower tea is respectively subjected to detection and analysis of bioactive substances, nutritional ingredients and trace elements, the content of total flavonoids is 1.56%, the content of chlorogenic acid is 0.38%, the content of fructo-oligosaccharide is 0.93%, the content of beta-carotenoid is 8.75 mg/kg, the content of protein is 21.12%, the content of amino acid is 15.49% and the content of total vitamins is 11.95%, and meanwhile, the Jerusalem artichoke flower tea also contains abundant trace elements such as calcium, magnesium, iron, zinc, manganese and selenium, wherein the content of the trace elements is 5829 mg/kg, 1523 mg/kg, 87 mg/kg, 22 mg/kg and 90 mg/kg respectively.
In conclusion, the method for preparing the jerusalem artichoke scented tea can reserve biological active substances such as total flavonoids, chlorogenic acid and the like, amino acids, proteins, anthocyanins and other nutrient substances and rich trace elements in the jerusalem artichoke flowers to the greatest extent, so that the obtained jerusalem artichoke scented tea has more remarkable health preserving, nourishing and health care effects.
Claims (3)
1. The method for preparing the organic jerusalem artichoke scented tea is characterized by comprising the following steps:
(1) picking the jerusalem artichoke flowers which enter the full-bloom period for 10 to 15 days, and sorting and cleaning the jerusalem artichoke flowers;
(2) arranging the cleaned Jerusalem artichoke flower, airing for 0.5-1h in a dark environment below 25 ℃, and then performing ultraviolet radiation sterilization for 1-2 h;
(3) placing the sterilized Jerusalem artichoke flowers in a refrigerator or a freezer layer by layer, and pre-freezing for 6-8 h at the temperature of not higher than-18 ℃;
(4) placing the pre-frozen Jerusalem artichoke flower in a freeze dryer to freeze and dry under the vacuum condition of 13 Pa, wherein the freezing temperature is-25 to-35 ℃, and the freezing time is 24 to 36 hours until the water content of the Jerusalem artichoke flower tea is not higher than 5 percent;
(5) and (5) finishing and packaging the freeze-dried jerusalem artichoke flower tea.
2. A Jerusalem artichoke scented tea manufactured by the manufacturing method of the organic Jerusalem artichoke scented tea according to claim 1.
3. A health tea prepared from the Jerusalem artichoke scented tea of claim 2.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885180A (en) * | 2011-07-19 | 2013-01-23 | 梁卫 | Golden camellia manufacturing method |
| CN109645188A (en) * | 2019-01-28 | 2019-04-19 | 洛阳市中心苗圃 | A kind of production method of tree peony bud tea |
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- 2020-11-18 CN CN202011298105.1A patent/CN112155106A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885180A (en) * | 2011-07-19 | 2013-01-23 | 梁卫 | Golden camellia manufacturing method |
| CN109645188A (en) * | 2019-01-28 | 2019-04-19 | 洛阳市中心苗圃 | A kind of production method of tree peony bud tea |
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Application publication date: 20210101 |