Butterfly pea flower, native to Latin America, is a typical tropical vine plant that blooms all year round. Its English name: butterfly pea, Latin name: Clitoria ternatea, Thai name "Dok Anchan", Chinese name is butterfly pea flower, blue butterfly flower, blue butterfly, butterfly blue flower, there are also other aliases such as butterfly pea and doubi. So, why does Blue Butterfly Pea Flower Powder so popular in the beverage industry?
1. The anthocyanin in Blue Butterfly Pea Flower Powder is 10 times that of ordinary plants, so it is a natural food coloring pigment. Some cakes in Thailand, Singapore, and Malaysia are blue and are dyed with .
2. Under normal brewing, the PH value of butterfly pea flower tea appears weakly acidic and blue at 4.5, but as long as the PH value of lemon drops to 2.5, it turns acidic to purple. If alkaline substances are added, the PH value will rise to 10. It has become blue again, so the drinks made with butterfly pea flowers can be blended into a variety of different drinks.
Therefore, the most common beverage method is to pour butterfly pea flower water into the drink, and then add acidic lemon juice to achieve a colorful color change effect.
3. Butterfly pea flower has no taste. Its biggest function is to color and give the drink a premium through visual effects. Due to the natural blue pigment of butterfly pea flower and its material properties, the color of the drink made from butterfly pea flower is bright and colorful.
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