CN102356794B

CN102356794B - Processing method of honeysuckle tea

Info

Publication number: CN102356794B
Application number: CN 201110312033
Authority: CN
Inventors: 祝利; 万联新; 赵勇彪; 杨再江; 何全慧
Original assignee: CHONGQING XIUSHAN RED STAR TCM DEVELOPMENT Co Ltd
Current assignee: CHONGQING XIUSHAN RED STAR TCM DEVELOPMENT Co Ltd
Priority date: 2011-10-16
Filing date: 2011-10-16
Publication date: 2013-01-09
Anticipated expiration: 2031-10-16
Also published as: CN102356794A

Abstract

A processing method of honeysuckle tea has a technical scheme that the method comprises the following steps of picking at regular time, bud grading, enzyme deactivation by steam, hot air drying, natural cooling, packaging and warehousing; the beneficial effect is that: honeysuckle buds are picked at 8:30-11:00 in the morning everyday, which can ensure that fresh flowers contain the most beneficial components and dew is prevented; grading of the buds can ensure uniform processing; enzyme deactivation by steam can rapidly inhibit the activity of polyphenol oxidase, and effectively prevent the decomposition of honeysuckle chlorogenic acid; direct hot air drying is performed after enzyme deactivation without cooling or cold air dehumidification, which can rapidly remove residual water contained in fresh flowers, destroys the activity of polyphenol oxidase, and allows the honeysuckle tea to be maintained to be undeteriorated for a long time; the honeysuckle tea processed by the method has a jade green color, and a lifelike shape; nutrient components can be maintained to be less lost; the infused tea has a bright and clear soup color, and a complete flower shape; the invention can greatly increase the drinking value and appearance quality of honeysuckle tea.

Description

Processing method of honeysuckle tea

Technical field

The present invention relates to a kind of processing method of tea product, especially a kind of processing method of Lonicera flower tea.

Background technology

Honeysuckle belongs to caprifoliaceae plant, and herb all can be used as medicine, and bud contains volatile aromatic oil, inositol, saponin(e, chlorogenic acid, flavone compound, cinnamic acid, nerol, jasminal etc., containing alkaloid in the stem, contain lonicerin and sweet-scented osmanthus element etc. in the leaf, is one of traditional Chinese medicine material, also be the raw material of medicine-food two-purpose, have clearing heat and detoxicating, wind-heat dissipating, the effect of hepatic cholagogic is used for the swollen furunculosis of carbuncle, larynx numbness always in traditional Chinese medical science field, erysipelas, toxic-heat and blood stasis, anemopyretic cold, the treatment of warm morbidity; Now more for health care's tea-drinking, the Lonicera flower tea pleasant aroma, can make beverage, control heatstroke in midsummer, the infection of the upper respiratory tract, anemopyretic cold and gastrointestinal disease there is good effect, to removing human free radical, delaying senility, improve human immunologic function etc. and have good effect, thereby also be the health-care good product that hypertension and cardiovascular system patient reduce cholesterol, thereby market is to being in great demand of Lonicera flower tea, thereby various processing method of honeysuckle teas have appearred.

The processing method of honeysuckle tea that generally adopts at present is: dry in the shade, dry, steam solarizations, smokedly shine, stir-fry solarization, oven dry, the method such as air-dry.There are a lot of problems in these methods:

At first, adding man-hour, Yin Wendu raises, the activity of the polyphenol oxidase in the bud is excited, and then decomposes chlorogenic acid and other benefit materials, because long processing time, chlorogenic acid can also can be made honeysuckle become sepia simultaneously by considerable damage, has a strong impact on product quality.

Secondly, use these methods and in process, have a lot of uncertain factors, constantly manually stir such as needs, move into and take out of, cause unavoidably mechanical damage or sneak into impurity, affect product quality.

" Lonicera flower tea preparation method " patented technology is disclosed such as the patent No. 01108675.0, adopt that classification airing, steam beating, loose wet heat radiation airing, gross fire cure, airing despecking, sufficient fire cure, vacuum-packed and preserve, although this method simply is easy to promote, but clearly, because process time is longer, cause easily the considerable damage of chlorogenic acid and other benefit materials.

Summary of the invention

It is high that technical problem to be solved by this invention provides a kind of chlorogenic acid content, and rapid processing, and the processing method of honeysuckle tea of the composition of effectively remaining valid are 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, bud classification, steam beating, hot-air seasoning, naturally cooling, packing warehouse-in; Its concrete steps are as follows.

1. timed picking: every year is by the end of May at the beginning of 7 months, within the every morning 8:30-11:00 time of gold and silver bow structure flower bud phase, pluck, only adopt blue and white during harvesting, bud too green grass or young crops or bud turn over white not, bunch handle of one hand rest flowers during harvesting is caught the above part bud of 2cm on the other hand, breaks off with the fingers and thumb down gently, use the bamboo basket splendid attire, put down gently after adopting and spread out.

2. bud classification: adopt and carry out removal of impurities and the classification work of cleaning within rear 3 hours.

3. steam beating: new fresh honeysuckle flower bud is dropped on the steam inactivation machine conveyer belt, should at the uniform velocity, evenly spread out during input and pave, about thickness 0.5cm, input speed is 70-100g/s, and injected volume is 200-300kg/h, vapor (steam) temperature 118-125 ℃, steam pressure 0.02-0.03Mpa, flow is 200-230kg/h, and transfer rate is 1.5-2cm/s, fixation time 120-180s.

4. hot-air seasoning: drop into immediately on the dryer conveyer belt after the dehumidifying of gold and silver bud and use air cooking, should at the uniform velocity, evenly spread out during input and pave, about thickness 0.3cm, input speed is 70-100g/s, and injected volume is 200-300kg/h, hot blast temperature is 120-125 ℃ when putting in storage, hot blast temperature is wind 110-115 ℃ when delivering from godown, and blast is 0.02-0.03Mpa, and hot air flow is 9000-12000m3/h, transfer rate is 1.5-2cm/s, and drying time is 30-45 minute.

5. naturally cooling: the Lonicera flower tea after the oven dry falls into the dried flower conveyer belt automatically, falls in the bamboo screen tray again, is placed on dry shady and cool place's airing and naturally cools off.

6. packing warehouse-in: put into the food grade plastic bag after the airing, the overcoat woven bag is put into the storage of guaranteeing the quality of Special temp controlling storeroom, and storage room temp is 18-26 ℃, and humidity is 45%-65%, then waits sale to be packed.

The invention has the beneficial effects as follows: the gold and silver bud was plucked within the every morning 8:30-11:00 time, can guarantee that contained beneficiating ingredient is maximum in the fresh flower, there is not simultaneously dew impact storage processing, bunch handle of one hand rest flowers during harvesting, catch on the other hand the above part bud of 2cm, break off with the fingers and thumb down gently, can allow so the following young flower bud of 2cm stay continued growth on bunch handle; Bud is carried out classification can guarantee that processing evenly, steam beating can suppress rapidly the activity of polyphenol oxidase, effectively stop the decomposition of honeysuckle chlorogenic acid, can not be through supercooling or cool breeze dehumidifying after completing, otherwise the Lonicera flower tea that obtains turns black easily, and directly hot-air seasoning can be removed rapidly residual moisture contained in the fresh flower like this, destroy the activity of polyphenol oxidase, put into storeroom after the finished product Lonicera flower tea packing and keep remaining unchanged for a long period of time matter.

Lonicera flower tea color and luster by such processing is emerald green, shape such as life, and can keep nutritional labeling to suffer a loss less, and the bubble liquor color is bright and clean, and flower shape is complete, can greatly improve consumption value and the exterior quality of Lonicera flower tea.

Description of drawings

Accompanying drawing is Lonicera flower tea processing process figure.

The specific embodiment

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

8:30-11:00 plucks gold and silver bud 500kg in the morning in the morning, put down splendid attire gently with bamboo basket, transport workshop removal of impurities classification back, take length as standard according to below the 3cm, 3-4cm, 4-5cm, be divided into level Four more than the 5cm, then drop into respectively on the steam inactivation machine conveyer belt, at the uniform velocity drop into, evenly spread out and pave, thickness 0.5cm throws in 3 each second, be to throw in each second about 90g, vapor (steam) temperature is adjusted into 120 ℃, and steam pressure 0.025Mpa, flow are 210kg/h, transfer rate is 2cm/s, fixation time 140s; Then drop into immediately on the dryer conveyer belt and use air cooking, at the uniform velocity drop into, evenly spread out and pave, thickness 0.3cm, input speed is 90g/s, hot blast temperature is controlled to be 122 ℃ when putting in storage, hot blast temperature is 112 ℃ of wind when delivering from godown, and blast is 0.025Mpa, and hot air flow is 11000m3/h, transfer rate is 2cm/s, and drying time is 45 minutes; Then the Lonicera flower tea after will drying is put into the bamboo screen tray, moves on to dry shady and cool place's airing and naturally cools off; Then put into the food grade plastic bag, the outside puts woven bag, puts into the storage of guaranteeing the quality of Special temp controlling storeroom, and it is 20 ℃ that storeroom is adjusted temperature, and humidity is 55%, then waits sale to be packed.

Claims

1. processing method of honeysuckle tea, its technological process are timed picking, bud classification, steam beating, hot-air seasoning, naturally cooling, packing warehouse-in, it is characterized in that concrete grammar is as follows:

⑴ timed picking: at the beginning of 7 months, pluck within the every morning 8:30-11:00 time of gold and silver bow structure flower bud phase every year by the end of May, only adopts blue and white, bunch handle of one hand rest flowers during harvesting is caught the above part bud of 2cm on the other hand, breaks off with the fingers and thumb down gently, use the bamboo basket splendid attire, put down gently after adopting and spread out on the bamboo sieve;

⑵ bud classification: carry out removal of impurities and the classification work of cleaning, and airing on the bamboo sieve, must in 3 hours, begin to complete after adopting;

⑶ steam beating: new fresh honeysuckle flower bud is dropped on the steam inactivation machine conveyer belt, at the uniform velocity drop into, evenly spread out and pave, thickness 0.5cm, input speed is 70-100g/s, and injected volume is 200-300kg/h, vapor (steam) temperature 118-125 ℃, steam pressure 0.02-0.03Mpa, flow is 200-230kg/h, and transfer rate is 1.5-2cm/s, fixation time 120-180s;

⑷ hot-air seasoning: drop into immediately on the dryer conveyer belt after the dehumidifying of gold and silver bud and use air cooking, should at the uniform velocity, evenly spread out during input and pave, thickness 0.3cm, input speed is 70-100g/s, injected volume is 200-300kg/h, hot blast temperature is 120-125 ℃ when putting in storage, hot blast temperature is 110-115 ℃ when delivering from godown, and blast is 0.02-0.03Mpa, and hot air flow is 9000-12000m3/h, transfer rate is 1.5-2cm/s, and drying time is 30-45 minute;

⑸ naturally cool off: the Lonicera flower tea after will drying is put into the bamboo screen tray, moves on to dry shady and cool place's airing and naturally cools off;

⑹ pack warehouse-in: put into the food grade plastic bag after the airing, the overcoat woven bag is put into the storage of guaranteeing the quality of Special temp controlling storeroom, and storage room temp is 18-26 ℃, and humidity is 45%-65%.