CN102217695A - Method for processing lonicera japonica tea by reducing loss of chlorogenic acid - Google Patents
Method for processing lonicera japonica tea by reducing loss of chlorogenic acid Download PDFInfo
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- CN102217695A CN102217695A CN2011101756898A CN201110175689A CN102217695A CN 102217695 A CN102217695 A CN 102217695A CN 2011101756898 A CN2011101756898 A CN 2011101756898A CN 201110175689 A CN201110175689 A CN 201110175689A CN 102217695 A CN102217695 A CN 102217695A
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Abstract
The invention discloses a method for processing lonicera japonica tea by reducing loss of chlorogenic acid. The concrete scheme comprises: directly processing or storing in a controlled atmosphere cold storage at the temperature range of 0 DEG C - 5 DEG C after plucking, then directly and quickly removing green with a high temperature steam, wherein the steam temperature range is 90 DEG C - 100 DEG C, the green removing time range is 88 - 92 seconds; then quickly cooling with cold air, wherein the cold air temperature is 3 DEG C - 7 DEG C, and the time for cooling is for 88 - 92 seconds; rapidly drying with high temperature and hot air, wherein the hot air temperature is 90 DEG C - 110 DEG C, and the time for drying is for 40 - 45 minutes; finally cooling and sealing. Therefore, before polyphenoloxidase is failed to decompose chlorogenic acid, the activity is destroyed due to high temperature and dehydration, then a rapid cryogenic cooling and drying with a high temperature are performed, so that a temperature range of effective activity can be avoided to converge the activity of polyphenoloxidase, thereby the effect of reducing loss of chlorogenic acid can be achieved as well as the product quality can be substantially improved.
Description
Technical field
The present invention relates to the processing method of mountain honeysuckle flower tea, particularly reduce the mountain honeysuckle flower tea processing method of chlorogenic acid loss.
Background technology
The mountain honeysuckle flower is one of traditional Chinese medicine material, also is the raw material of medicine-food two-purpose, have clearing heat and detoxicating, the effect of wind-heat dissipating.Be used for the swollen furunculosis of carbuncle in traditional Chinese medical science field, larynx numbness, erysipelas, toxic-heat and blood stasis, anemopyretic cold, the treatment of warm morbidity always; More be used for health care's tea-drinking now; Therefore be in great demand.The mountain honeysuckle flower produces flower in annual June, and the florescence is overcast and rainy many, and the fresh flower water content is big, easy moldy metamorphism, and therefore, the fresh flower of harvesting need dehydrate.What generally adopt at present is: dry in the shade, steam solarizations after adopting, smokedly shine, the stir-fry solarization, sun-dried, dry, methods such as oven dry, forced ventilation drying.Such method is after the fresh flower that will adopt back removes clean branches and leaves,, is sprinkling upon on concrete floor or the bamboo bar and shines to soft with sulfur fumigation; The fresh silver flower that perhaps will fumigate sulphur exactly places baking in the baker.Such processing method is not only loaded down with trivial details, and takes time and effort.Because the main active ingredient chlorogenic acid oxidational losses under the effect of polyphenol oxidase easily in the honeysuckle flower of mountain.Generally the activity of polyphenol oxidase is the strongest in ℃ scope of 30C～50, and enzyme has just been lost catalytic capability as if inactivation, sex change.So the mountain honeysuckle flower tea is in process, along with the rising of temperature, polyphenol oxidase activity strengthens, and the oxidation of chlorogenic acid is quickened, and along with the prolongation of warm-up time, its content constantly reduces.Heavy damage the quality of mountain honeysuckle flower tea.Be difficult to find to have the processing method data of frontier passes and mountains honeysuckle flower tea in the present disclosed file, only as a comparison with more approaching honeysuckle process technology.The patent No. 95112288.6 discloses " rapid drying and quality-guaranteeing method for honeysuckle " patented technology.Employing drying room oven dry honeysuckle, from adorning flower to toasting, boil in a covered pot over a slow fire core, going out to spend and want 8 hours, drying time is oversize like this; Other has the patent No. 200510003040.2 to disclose a kind of high-quality honeysuckle processing method, main process is moderate temperature hydrofuge 25-35 minute with 30-50 ℃, use 50-60 ℃ temperature drying 30-40 minute again, this all is for a long time the mountain honeysuckle flower tea to be placed on the most active temperature of polyphenol oxidase and in the period, contained chlorogenic acid in the honeysuckle flower tea of mountain has been lost in processing in a large number like this.
Summary of the invention
Technical problem to be solved by this invention provides a kind of mountain honeysuckle flower tea processing method that reduces the chlorogenic acid loss, remedies the defective of existing processing method.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: pluck directly processing of back, if having little time processing, then be housed in the controlled atmosphere cold, the temperature of controlled atmosphere cold is 0-5 ℃; Directly complete fast with high-temperature steam then, vapor (steam) temperature is controlled in 90-100 ℃, and fixation time is controlled at 88-92 in second; Cool off fast with cold gas then, cold air temperature is controlled in 3-7 ℃, is controlled at 88-92 cool time in second; The flash baking of final high temperature hot blast, hot blast temperature are controlled in 90-110 ℃, and drying time was controlled in 40-45 minute; Cooling is at last sealed up for safekeeping.
The invention has the beneficial effects as follows: because of plucking afterwards or direct high-temperature steam rapid processing behind the fresh-keeping and cold storage, when polyphenol oxidase does not also have enough time to decompose chlorogenic acid, its activity is that Yin Gaowen and dehydration are destroyed, rapid then sub-cooled and hyperthermia drying, avoided the effectively movable temperature range of polyphenol oxidase, restrain the activity of polyphenol oxidase, thereby reached the effect that reduces the chlorogenic acid loss, improved product quality greatly.
The specific embodiment
Pluck fresh mountain honeysuckle flower flower bud 100kg, directly drop into screen cloth type conveyor type high-temperature steam green-keeping machine and complete fast, vapor (steam) temperature is 98 ℃, after 90 seconds, entering screen cloth type conveyor type cold wind dehumidifies fast except that wet tank, after 30 seconds, enter screen cloth type conveyor type cold gas cooler bin and cool off fast, cold air temperature is 4 ℃, enter screen cloth type conveyor type flash baking case after 60 seconds, hot air temperature is 100 ℃, takes out after 40 minutes, and cooling is sealed up for safekeeping again.
Claims (1)
1. one kind is reduced the mountain honeysuckle flower tea processing method that chlorogenic acid loses, and it is characterized in that according to following steps:
A, the directly processing of harvesting back if having little time processing, then are housed in the controlled atmosphere cold, and the temperature of controlled atmosphere cold is 0-5 ℃.
B, complete fast with high-temperature steam, vapor (steam) temperature is controlled in 90-100 ℃, and fixation time is controlled at 88-92 in second.
C, cool off fast with cold gas, cold air temperature is controlled in 3-7 ℃, is controlled at 88-92 cool time in second.
D, use high-temperature hot-air flash baking, hot blast temperature to be controlled in 90-110 ℃, drying time was controlled in 40-45 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101756898A CN102217695A (en) | 2011-06-27 | 2011-06-27 | Method for processing lonicera japonica tea by reducing loss of chlorogenic acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101756898A CN102217695A (en) | 2011-06-27 | 2011-06-27 | Method for processing lonicera japonica tea by reducing loss of chlorogenic acid |
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| CN102217695A true CN102217695A (en) | 2011-10-19 |
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| CN2011101756898A Pending CN102217695A (en) | 2011-06-27 | 2011-06-27 | Method for processing lonicera japonica tea by reducing loss of chlorogenic acid |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070450A (en) * | 2013-01-28 | 2013-05-01 | 山东省分析测试中心 | Storage and fresh preservation method of honeysuckle |
| CN103156007A (en) * | 2013-04-07 | 2013-06-19 | 贵州省凤冈县浪竹有机茶业有限公司 | Tea leaf fixation method |
| CN103652153A (en) * | 2012-09-22 | 2014-03-26 | 李全才 | Honeysuckle craft health tea |
| CN104000278A (en) * | 2014-06-15 | 2014-08-27 | 刘新霞 | Preservation and freshness retaining technology of chrysanthemum tea |
| CN106387241A (en) * | 2016-08-23 | 2017-02-15 | 淳安县农友茶果专业合作社 | Preparation method of cooked tea flower tea rich in amino acids |
| CN110870899A (en) * | 2018-08-31 | 2020-03-10 | 海南九芝堂药业有限公司 | Callicarpa nudiflora decoction pieces and processing method thereof |
-
2011
- 2011-06-27 CN CN2011101756898A patent/CN102217695A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652153A (en) * | 2012-09-22 | 2014-03-26 | 李全才 | Honeysuckle craft health tea |
| CN103652153B (en) * | 2012-09-22 | 2016-01-13 | 李全才 | Honeysuckle craft health tea |
| CN103070450A (en) * | 2013-01-28 | 2013-05-01 | 山东省分析测试中心 | Storage and fresh preservation method of honeysuckle |
| CN103070450B (en) * | 2013-01-28 | 2013-12-18 | 山东省分析测试中心 | Storage and fresh preservation method of honeysuckle |
| CN103156007A (en) * | 2013-04-07 | 2013-06-19 | 贵州省凤冈县浪竹有机茶业有限公司 | Tea leaf fixation method |
| CN104000278A (en) * | 2014-06-15 | 2014-08-27 | 刘新霞 | Preservation and freshness retaining technology of chrysanthemum tea |
| CN104000278B (en) * | 2014-06-15 | 2016-03-09 | 刘新霞 | A kind of preserving process of chrysanthemum tea |
| CN106387241A (en) * | 2016-08-23 | 2017-02-15 | 淳安县农友茶果专业合作社 | Preparation method of cooked tea flower tea rich in amino acids |
| CN110870899A (en) * | 2018-08-31 | 2020-03-10 | 海南九芝堂药业有限公司 | Callicarpa nudiflora decoction pieces and processing method thereof |
| CN110870899B (en) * | 2018-08-31 | 2022-03-29 | 海南九芝堂药业有限公司 | Callicarpa nudiflora decoction pieces and processing method thereof |
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Application publication date: 20111019 |