| 摘要 |
A method for preparing red balloon flower and black balloon flower with functionality is provided to steam and dry fresh balloon flowers once to ten times to secure the functionality of the balloon flower as a functional food. A method for preparing red balloon flower and black balloon flower with functionality comprises the following steps of: steaming fresh balloon flowers placed in earthenware or a germanium steam-jacketed kettle of 60-90‹C for 12-24 hours; drying the steamed balloon flowers at the temperature of 30-50‹C for 6-48 hours until the moisture content becomes 50% or less; repeating the steaming and drying steps once to 10 times; and hot-air drying the dried balloon flowers until the moisture content becomes 5% or less.
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