METHOD FOR MAKING FUNCTIONAL CORN SILK TEA

METHOD FOR MAKING FUNCTIONAL CORN SILK TEA

A method of manufacturing functional corn silk tea by roasting Corn silk(Zea mays) without freeze drying and then mixing feed additives is provided. The method reduces a facility investment cost and time due to the freeze drying process and maintains the moisture content of products to 5%. Corn silk...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser: HEO, JUNG TAK
Format: Patent
Sprache:eng
Schlagworte:
COFFEE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:A method of manufacturing functional corn silk tea by roasting Corn silk(Zea mays) without freeze drying and then mixing feed additives is provided. The method reduces a facility investment cost and time due to the freeze drying process and maintains the moisture content of products to 5%. Corn silk is heated with steam at 70 to 130deg.C for 1 to 10min, dried in hot air to a moisture content of less than 5% and cut to 0.5 to 10mm. The cut corn silk is roasted at 70 to 200deg.C for 1 to 30min through a cutter or crusher and then added with food additives in a ratio of 10 to 50% by weight. The food additives contain corn processed products, green tea processed products, Polygonatum tea processed products, Cassia Seed processed products, buckwheat processed products, Job's tears processed products and Angelica root processed products.