Preparation method of purple corn stigma tea

• Main Authors: JIANG WEIMING, CHEN XUE, NIU QUNKAI, ZHANG YI, ZHANG YONG, ZENG ZIRU
• Format: Patent
• Language: Chinese; English
• Published: 10.11.2023
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a preparation method of purple corn stigma tea, which comprises the following steps: step 1, uniformly mixing corn stigma with auxiliary materials, then putting the mixture into a potassium permanganate solution to soak and disinfect, and then withering; step 2, rolling after withering, adding a food additive, and continuously rolling; step 3, fermenting after rolling; step 4, performing fixation after fermentation, and performing heaping for yellowing after fixation; step five, after heaping for yellowing, performing high-temperature drying, then performing cooling, performing freeze-drying, and then performing high-pressure puffing treatment to obtain the corn stigma tea; the method effectively reduces loss of anthocyanin, avoids damage to active ingredients of anthocyanin in corn stigma caused by traditional high-temperature treatment, effectively reduces impurities of the corn stigma tea, fully improves the taste quality of the anthocyanin corn stigma tea, and has a good health-care