CN102326648B - Production method of wild honeysuckle flower tea - Google Patents

Production method of wild honeysuckle flower tea Download PDF

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CN102326648B
CN102326648B CN 201110175699 CN201110175699A CN102326648B CN 102326648 B CN102326648 B CN 102326648B CN 201110175699 CN201110175699 CN 201110175699 CN 201110175699 A CN201110175699 A CN 201110175699A CN 102326648 B CN102326648 B CN 102326648B
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honeysuckle flower
flower
mountain honeysuckle
temperature
mountain
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CN 201110175699
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Chinese (zh)
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CN102326648A (en
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姚茂华
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秀山盛达农业开发有限公司
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Abstract

The invention discloses a production method of wild honeysuckle flower tea. By adopting the production method, the original color and shape of wild honeysuckle flower can be kept unchanged and stable chlorogenic acid content can be ensured. The production method specifically comprises the following steps: picking at regular time; rapidly removing impurities; directly processing; carrying out rapid enzyme deactivation by high-temperature steam; rapidly dehumidifying by cold air; rapidly cooling by low-temperature cold air; rapidly drying by high-temperature hot air; naturally cooling and packaging; and warehousing for storage so as to guarantee quality. The production method has the beneficial effects of rapidly destroying activity of polyphenol oxidase in the wild honeysuckle flower, effectively avoiding decomposition of the beneficial substance namely chlorogenic acid contained in the wild honeysuckle flower, preventing the wild honeysuckle flower from browning, avoiding the procedures of turnover as well as pickup and placement, and ensuring that the appearance of the wild honeysuckle flower is not damaged and the flower shape is complete. The wild honeysuckle flower tea processed by the method has the advantages of green color, new shape and less loss of the chlorogenic acid; and the brewed wild honeysuckle flower tea has the advantages of light green and bright and clean color, delicious taste as well as complete and lifelike flower shape. Therefore, the drinking value and appreciation grade of the wild honeysuckle flower tea are obviously improved by adopting the production method.

Description

The production method of a kind of mountain honeysuckle flower tea

Technical field

The present invention relates to a kind of production method of tea product, the production method of especially a kind of mountain honeysuckle flower tea.

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; Now more for health care's tea-drinking; 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 large, and is easily rotten rapidly after plucking, and only has the active and dehydrated preservation that destroys polyphenol oxidase in the fresh flower, could keep the quality of mountain honeysuckle flower constant.What generally adopt at present is: dry in the shade, steam solarizations after adopting, smokedly shine, the stir-fry solarization, sun-dried, dry, the methods such as oven dry, forced ventilation drying.There are a lot of problems in these methods:

1. chlorogenic acid is by considerable damage: the mountain honeysuckle flower tea is in process, and along with the rising of temperature, be heated can stimulating activity for contained polyphenol oxidase in the fresh flower, decomposes in a large number benefit materials contained in the honeysuckle flower tea of mountain, particularly chlorogenic acid.Because these method long processing times, add the man-hour water content large, dewatering speed is slow, so that chlorogenic acid is by considerable damage.

2. variable color: add like this man-hour, along with the rising of temperature, polyphenol oxidase activity progressively strengthens, and a series of macromolecular compound progressively decomposes, and the bud color can be by green yellowing.Such as untimely eliminating moisture, end enzymatic activity, under the effect of polyphenol oxidase, can form immediately brown quinones substance, become sepia.If continue to keep certain moisture, dead cell then produces corrupt reaction, forms pitchy.Have a strong impact on the quality of mountain honeysuckle flower tea.

3. distortion: add man-hour with such method, the mountain honeysuckle flower tea will repeatedly stir, and repeatedly folding and unfolding can't keep the original shape of mountain honeysuckle flower flower bud, affects attractive in appearancely, has affected the quality of mountain honeysuckle flower tea.

4. product is impure: these methods add man-hour, and some uses sulfur fumigation, and some toasts with weeds, so that mountain honeysuckle flower tea taste is impure, also contain sulphur, have a strong impact on quality.

Be difficult to find to have the processing method data of frontier passes and mountains honeysuckle flower tea in the present disclosed file, only with relatively more approaching honeysuckle process technology as a comparison.

Such as patent No. 201010111411.X, " a kind of method of high-temperature enzyme deactivation and quick drying of honeysuckle flowers " patented technology is disclosed, adopt 285-290 ℃ of green removing in high temperature and 160-170 ℃ of hot-air seasoning, although fast, but honeysuckle excess Temperature and the inequality of being heated easily occur, the unsettled situation of variable color and quality occurs.

And for example the patent No. 95112288.6, disclose " rapid drying and quality-guaranteeing method for honeysuckle " patented technology.Adopt drying room oven dry honeysuckle, drying time is oversize, easily causes chlorogenic acid loss and honeysuckle variable color situation.

The patent No. 01108675.0 for another example, " a kind of Lonicera flower tea preparation method " disclosed, its main flow process is that classification airing, steam beating, loose wet heat radiation airing, gross fire are baked and banked up with earth, airing despecking, sufficient fire are baked and banked up with earth etc., this process, because repeatedly folding and unfolding and stirring of Lonicera flower tea, can't keep shape, have a strong impact on product quality.

Summary of the invention

Technical problem to be solved by this invention provides a kind of stable mountain honeysuckle flower tea production method of the original color of mountain honeysuckle flower, shape and chlorogenic acid content that keeps, to overcome the deficiencies in the prior art.

For solving the problems of the technologies described above, the technical solution adopted in the present invention is: timed picking, rapidly removal of impurities, directly processing, high-temperature steam completes fast, the cold wind rapid moisture removal, and cold gas cools off fast, high-temperature hot-air flash baking, natural cooling packing is put the storage of guaranteeing the quality in storage.Its concrete steps are as follows:

1, timed picking: will breach and be the collecting period when not yet open when the bud upper expansion, plucked before dew is dried in every morning 9.Harvesting will gently be plucked, be put down gently, avoids extruding.The instrument that contains keeps ventilated with bamboo basket.

2, rapidly removal of impurities: blanking impurity only stays fresh full mountain honeysuckle flower flower bud.

3, directly processing: directly processing after the rapid removal of impurities of mountain honeysuckle flower flower bud of just having plucked.

4, quick high-temp steam beating: with screen cloth type conveyor type steam inactivation machine green removing in high temperature.Be layered on the screen cloth type conveyer belt fresh mountain honeysuckle flower flower bud is thin, high-temperature steam sprays to the mountain honeysuckle flower flower bud that is tiled on the screen cloth type conveyer belt from two-way up and down, the positive length of conveyer belt is 240cm, vapor (steam) temperature is when completing: 90-100 ℃, steam pressure is 0.025-0.035Mpa, flow is 180-220kg/h, and transfer rate is 2-3cm/s, and the delivery time is that fixation time is 88-92s; The in season bud injected volume that completes is 550-650kg/h, and input speed is 150-200g/s.

5, fast cold wind dehumidifying: mountain honeysuckle flower flower bud enters continuously immediately after high-temperature steam completes in the screen cloth type conveyor type packaged air conditioner and dehumidifies with cold wind, cold wind blows out from two-way mountain honeysuckle flower flower bud to being tiled on the conveyer belt up and down, the temperature of cold wind is normal temperature, blast is 0.002-0.004Mpa, and flow is 1800-2200m 3/ h, transfer rate is 2-3cm/s, the dehumidifying time is 28-32s.

6, fast cold gas cooling: mountain honeysuckle flower flower bud enters continuously immediately screen cloth type conveyor type low temperature cold gas tank and cools off fast after the cold wind dehumidifying, cold gas sprays to the mountain honeysuckle flower flower bud that is tiled on the conveyer belt from two-way up and down, cold air temperature is 3-7 ℃, pressure of compressed air is 0.025-0.035Mpa, and cold air flow is 1800-2200m 3/ h, transfer rate is 2-3cm/s, the delivery time is 57-63s.

7, quick high-temp hot-air seasoning: put into immediately screen cloth type conveyor type baking box quick baking after the cooling of mountain honeysuckle flower flower bud, the positive length of conveyer belt is 22m, and hot blast temperature is 90-110 ℃, and blast is 0.025-0.035Mpa, and hot air flow is 7000-11000m 3/ h, transfer rate is 0.85-0.95cm/s, and bud input speed is 120kg/h, and drying time is 40-45 minute.

8, natural cooling packing: namely become the mountain honeysuckle flower tea after the oven dry of mountain honeysuckle flower flower bud, the mountain honeysuckle flower tea after the oven dry falls into the dried flower conveyer belt automatically, falls into basketry again and puts in the cool naturally cooling, then packs.

9, the warehouse-in storage of guaranteeing the quality: put into the special use freezer storage of guaranteeing the quality of guaranteeing the quality after the mountain honeysuckle flower tea packing, the temperature of the freezer of guaranteeing the quality is 0-5 ℃, and humidity is 40%-60%, and then wait is dispatched from the factory.

The invention has the beneficial effects as follows: mountain honeysuckle flower flower bud is a bud just ready to burst and dew is plucked before not dried, can guarantee in the fresh flower that contained beneficiating ingredient is maximum and flower shape is full, bright in colour, guaranteed raw-material quality from the source.Immediately removal of impurities is directly processed after plucking, and it is fresh can guaranteeing to process raw material, and the beneficiating ingredient in the fresh flower does not have impaired.The quick high-temp steam beating can destroy rapidly the activity of polyphenol oxidase in the honeysuckle flower of mountain, effectively stops the decomposition of the contained benefit materials chlorogenic acid of mountain honeysuckle flower, stops the brown stain of mountain honeysuckle flower color.The cold wind dehumidifying can be removed rapidly the moisture that is attached to honeysuckle flower surface, mountain fast.The cold gas cooling can be solidified the effect that completes fast, reduces rapidly the activity of residue polyphenol oxidase, further stops the decomposition of chlorogenic acid.The quick high-temp hot-air seasoning can be removed rapidly residual moisture contained in the fresh flower, further destroys the activity of residue polyphenol oxidase.Adopt screen cloth type conveyer belt to move the mountain honeysuckle flower tea and can stir and folding and unfolding, guarantee that mountain honeysuckle flower tea profile is not damaged, flower shape is complete.Putting into the freezer storage of guaranteeing the quality after the honeysuckle flower tea packing of finished product mountain can keep never degenerating in 3 years.

Mountain honeysuckle flower tea color and luster by such processing is emerald green, and shape is as newly, and chlorogenic acid loses seldom.Bubble liquor color pale green is bright and clean, and flavour is delicious, and flower shape is complete, life-like.Obviously improve the consumption value of mountain honeysuckle flower tea and appreciated grade.

Description of drawings

Accompanying drawing is a kind of mountain of the present invention honeysuckle flower tea production method flow diagram.

Among the figure: 1, timed picking, 2, rapidly removal of impurities, 3, directly processing, 4, the quick high-temp steam beating, 5, fast cold wind dehumidifying, 6, fast cold gas cooling, 7, flash baking, 8, natural cooling packing, 9, put the storage of guaranteeing the quality in storage.

The step of a kind of mountain of the present invention honeysuckle flower tea production method comprises 9 operations as shown in the figure: timed picking 1, and rapidly removal of impurities 2 directly processes 3, quick high-temp steam beating 4, the cold wind dehumidifying 5 fast, and the cold gas cooling 6 fast, flash baking 7, natural cooling packing 8, warehouse-in are guaranteed the quality and are preserved 9.

The specific embodiment

The invention will be further described below in conjunction with embodiment.

At 9 o'clock in the morning was plucked mountain honeysuckle flower flower bud 100kg, put down splendid attire gently with bamboo basket, kept bamboo basket to ventilate.Transport workshop blanking impurity back, then directly put on the screen cloth type conveyer belt of screen cloth type conveyor type steam inactivation machine, high-temperature steam sprays to the mountain honeysuckle flower flower bud that is tiled on the screen cloth type conveyer belt from two-way up and down, the length of conveyer belt is 240cm, and vapor (steam) temperature is 95 ℃, and steam pressure is 0.03Mpa, flow is 200kg/h, transfer rate is 2.67cm/s, and the delivery time is that fixation time is 90s, and input speed is 167g/s.Directly enter continuously after 90 seconds in the screen cloth type conveyor type packaged air conditioner with the cold wind dehumidifying, cold wind blows to the mountain honeysuckle flower flower bud that is tiled on the conveyer belt from two-way up and down, and the temperature of cold wind is normal temperature, and blast is 0.003Mpa, and flow is 2000m 3/ h.The dehumidifying time is 30s, and transfer rate is 2.67cm/s.Enter continuously immediately screen cloth type conveyor type low temperature cold gas tank after 30 seconds and cool off fast, cold gas sprays to the mountain honeysuckle flower flower bud that is tiled on the conveyer belt from two-way up and down, and cold air temperature is 5 ℃, and pressure of compressed air is 0.03Mpa, and cold air flow is 2000m 3/ h, transfer rate is 2.67cm/s, the delivery time is 60s.Put into immediately screen cloth type conveyor type baking box quick baking after 60 seconds, the positive length of conveyer belt is 22m, and hot blast temperature is 100 ℃, and blast is 0.03Mpa, and hot air flow is 9000m 3/ h, transfer rate is 0.9cm/s, the delivery time is that drying time is 41 minutes; Bud input speed is 120kg/h.I.e. oven dry becomes the mountain honeysuckle flower tea after 41 minutes, and the mountain honeysuckle flower tea after the oven dry falls into the dried flower conveyer belt automatically, falls into basketry again and puts in the cool naturally cooling, then packs.Put at last the special use freezer storage of guaranteeing the quality of guaranteeing the quality, the temperature of the freezer of guaranteeing the quality is 0-5 ℃, and humidity is 40%-60%, then waits for and dispatching from the factory.

Claims (1)

1. the production method of a mountain honeysuckle flower tea is characterized in that the production method step is as follows:
A, timed picking: will breach and be the collecting period when not yet open when mountain honeysuckle flower flower bud upper expansion, plucked before dew is not dried in every morning 9;
B, rapidly removal of impurities: blanking impurity only stays fresh full mountain honeysuckle flower flower bud;
C, directly processing: directly processing after the rapid removal of impurities of mountain honeysuckle flower flower bud of just having plucked;
D, quick high-temp steam beating: be layered on the screen cloth type conveyer belt fresh mountain honeysuckle flower flower bud is thin, high-temperature steam sprays to the mountain honeysuckle flower flower bud that is tiled on the screen cloth type conveyer belt from two-way up and down, the positive length of conveyer belt is 240cm, vapor (steam) temperature is 90-100 ℃ when completing, steam pressure is 0.025-0.035Mpa, and flow is 180-220kg/h, and transfer rate is 2-3cm/s, input speed is 150-200g/s, and fixation time is 88-92s;
E, fast cold wind dehumidifying: mountain honeysuckle flower flower bud enters continuously immediately after high-temperature steam completes in the screen cloth type conveyor type packaged air conditioner and dehumidifies with cold wind, cold wind blows to the mountain honeysuckle flower flower bud that is tiled on the conveyer belt from two-way up and down, the temperature of cold wind is normal temperature, blast is 0.002-0.004Mpa, flow is 1800-2200m3/h, transfer rate is: 2-3cm/s, and the dehumidifying time is 28-32s;
F, fast cold gas cooling: mountain honeysuckle flower flower bud enters continuously immediately screen cloth type conveyor type low temperature cold gas tank and cools off fast after the cold wind dehumidifying, cold gas blows to the mountain honeysuckle flower flower bud that is tiled on the conveyer belt from two-way up and down, cold air temperature is 3-7 ℃, pressure of compressed air is 0.025-0.035Mpa, cold air flow is 1800-2200m3/h, transfer rate is 2-3cm/s, and the delivery time is 57-63s;
G, quick high-temp hot-air seasoning: put into immediately screen cloth type conveyor type baking box quick baking after the cooling of mountain honeysuckle flower flower bud, the positive length of conveyer belt is 22m, hot blast temperature is 90-110 ℃, blast is 0.025-0.035Mpa, hot air flow is 7000-11000m3/h, transfer rate is 0.85-0.95cm/s, and the bud injected volume is 120 kg/h, and drying time is 40-45 minute;
H, natural cooling packing: namely become the mountain honeysuckle flower tea after the oven dry of mountain honeysuckle flower flower bud, the mountain honeysuckle flower tea after the oven dry falls into the dried flower conveyer belt automatically, falls into basketry again and puts in the cool naturally cooling, then packs;
I, the warehouse-in storage of guaranteeing the quality: put into the special use freezer storage of guaranteeing the quality of guaranteeing the quality after the mountain honeysuckle flower tea is packed, the temperature of the freezer of guaranteeing the quality is 0-5 ℃, and humidity is 40%-60%.
CN 201110175699 2011-06-27 2011-06-27 Production method of wild honeysuckle flower tea CN102326648B (en)

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Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102715292A (en) * 2012-07-09 2012-10-10 贵州怡壶春生态茶业有限公司 Method for quickly cooling tea leaves after water removing
CN103005099A (en) * 2012-12-26 2013-04-03 镇江市三明中药材研究所 Harvesting and processing method of honeysuckle flower for tea
CN103907719A (en) * 2013-01-02 2014-07-09 新疆维吾尔自治区中药民族药研究所 Method for processing Kunlun snow chrysanthemum buds
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
CN103828963A (en) * 2014-01-06 2014-06-04 西南大学 Novel chloranthus tea processing method
CN103877141B (en) * 2014-03-21 2016-07-06 重庆市中药研究院 A kind of storage method of Buds of Lonicera macranthoides medical material
CN104621307A (en) * 2015-01-27 2015-05-20 北京山地生态科技研究所 Preparation method of honeysuckle flower tea
CN105287687A (en) * 2015-10-13 2016-02-03 广西乐业荣丰中药材科技有限责任公司 Processing method of honeysuckle flowers
CN105941741A (en) * 2016-05-10 2016-09-21 党森林 Mechanical processing method of Eucommia staminate flower tea
CN106382791A (en) * 2016-08-29 2017-02-08 陕西师范大学 Efficient browning-inhibiting apple pomace drying method
CN106417765A (en) * 2016-11-03 2017-02-22 昆明大诚合润工贸有限公司 Tangerine peel puer tea and preparation process thereof
CN107712200A (en) * 2017-11-14 2018-02-23 徐天骄 Lonicera flower tea preparation technology

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1176596C (en) * 2001-07-27 2004-11-24 南江县青丫金银花开发有限责任公司 Lonicera flower tea preparation process
CN100559955C (en) * 2007-09-13 2009-11-18 桂阳济草堂药材种业有限公司 Honeysuckle tribute tea and production technology thereof
CN101537028B (en) * 2008-03-18 2011-04-13 重庆市农业科学院 Method for continuously drying honeysuckle mechanically
CN101757082B (en) * 2010-02-09 2011-05-25 平邑县九间棚农业科技园有限公司 Method for high-temperature enzyme deactivation and quick drying of honeysuckle flowers
CN101971904A (en) * 2010-09-20 2011-02-16 郧县智源生态农业科技开发有限公司 High-temperature quick-drying processing method of honeysuckle tea

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