CN103109955B - Chrysanthemum tea preparation process implemented through low-temperature drying treatment - Google Patents
Chrysanthemum tea preparation process implemented through low-temperature drying treatment Download PDFInfo
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- CN103109955B CN103109955B CN201210503580.7A CN201210503580A CN103109955B CN 103109955 B CN103109955 B CN 103109955B CN 201210503580 A CN201210503580 A CN 201210503580A CN 103109955 B CN103109955 B CN 103109955B
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- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 105
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000001035 drying Methods 0.000 title claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 title claims abstract 10
- 240000005250 Chrysanthemum indicum Species 0.000 title 1
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 104
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 15
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000341 volatile oil Substances 0.000 claims abstract description 10
- 241001116389 Aloe Species 0.000 claims abstract description 6
- 108010010803 Gelatin Proteins 0.000 claims abstract description 6
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 6
- 241000220317 Rosa Species 0.000 claims abstract description 6
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 6
- 229920000159 gelatin Polymers 0.000 claims abstract description 6
- 235000019322 gelatine Nutrition 0.000 claims abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000001291 vacuum drying Methods 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 241000218231 Moraceae Species 0.000 claims description 5
- 244000143590 Salvia chinensis Species 0.000 claims description 5
- 235000007154 Salvia chinensis Nutrition 0.000 claims description 5
- 235000005794 Salvia japonica Nutrition 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 229940126680 traditional chinese medicines Drugs 0.000 claims description 5
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- 241000234435 Lilium Species 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 239000003814 drug Substances 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 4
- 230000004377 improving vision Effects 0.000 abstract description 2
- 231100000957 no side effect Toxicity 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 2
- 108090000790 Enzymes Proteins 0.000 abstract 2
- 230000009849 deactivation Effects 0.000 abstract 2
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 241000219104 Cucurbitaceae Species 0.000 abstract 1
- 240000000249 Morus alba Species 0.000 abstract 1
- 235000017276 Salvia Nutrition 0.000 abstract 1
- 241001072909 Salvia Species 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 235000005770 birds nest Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 235000005765 wild carrot Nutrition 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 17
- 235000013616 tea Nutrition 0.000 description 17
- 241001122767 Theaceae Species 0.000 description 15
- 239000003205 fragrance Substances 0.000 description 7
- 238000004945 emulsification Methods 0.000 description 3
- 230000004438 eyesight Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
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Abstract
The invention discloses a chrysanthemum tea preparation process implemented through low-temperature drying treatment. The chrysanthemum tea preparation process sequentially comprises the following steps: putting fresh chrysanthemum flowers in ozone water to soak for 30-40 minutes, and then carrying out low-temperature vacuum drying on the chrysanthemum flowers; spreading the chrysanthemum flowers accounting for 80-85% of the total mass of the dried chrysanthemum flowers on a mat to carry out sunlight withering, and then carrying out deactivation of enzyme on the chrysanthemum flowers through frying in a pan; soaking the remaining 15-20% of the chrysanthemum flowers into the following traditional Chinese medicine solution comprising 8-12 parts of rose flowers, 6-10 parts of donkey-hide gelatins, 10-14 parts of mulberry fruits, 6-10 parts of aloes, 4-8 parts of sages, 2-6 parts of gourds, 4-8 parts of white bird nests, and 200-250 parts of water; placing the soaked chrysanthemum flowers in a fermentation dish to ferment; uniformly mixing the chrysanthemum flowers subjected to deactivation of enzyme and the chrysanthemum flowers subjected to fermentation, and spraying essential oil on the chrysanthemum flower mixture; and finally, rolling and baking the obtained product, drying the obtained product to room temperature, and carrying out ultraviolet sterilization on the obtained product so as to obtain chrysanthemum health-care tea. Components of a Chinese herbal preparation adopted in the method disclosed by the invention are non-toxic and safe and have no side effect; and chrysanthemum flowers are soaked in the Chinese herbal preparation, so that the prepared chrysanthemum tea, besides having an effect of clearing liver and improving vision, also has the health-care functions such as beauty maintaining and young keeping.
Description
technical field:
The present invention relates generally to health protection tea field, relates in particular to a kind of chrysanthemum tea preparation technology who processes through low temperature drying.
background technology:
At present, have a large amount of chrysanthemum teas on market, still, these chrysanthemum teas are to adopt traditional preparation technology mostly: 1, the chrysanthemum that a bud just ready to burst is picked up, be placed on cage and steam 5 minutes.Be poured on the 3-4 hour that dries in the air in dish;
2, with handspring one, turn over, do not touching and touching with one's hand, flower shrinks a little appearance; 3, fall a little sesame oil, pot is wiped and evenly fallen chrysanthemum again, fire is little, stir-frying with the back of the hand slowly, and that fries does not have after moisture, then dries in the air, if chrysanthemum is dry, then fries, and so forth.The health-care effect that the chrysanthemum tea making like this clears liver and improve vision, but its health-care effect is more single.
summary of the invention:
The object of the invention is exactly in order to make up the defect of prior art, and a kind of chrysanthemum tea preparation technology who processes through low temperature drying is provided, and it also has other health-care efficacy outside possessing the effect that chrysanthemum tea itself clears liver and improve vision.
The present invention is achieved by the following technical solutions:
A chrysanthemum tea preparation technology who processes through low temperature drying, is characterized in that: according to following steps, carry out successively:
One, after first chrysanthemum fresh flower being cleaned up, put into Ozone Water and soak 30-40 minute, then chrysanthemum is taken out from Ozone Water.
Two, carry out low-temperature vacuum drying, temperature is controlled at 25-30 ℃, reaches 35-40% to chrysanthemum moisture content.
Three, the chrysanthemum of total amount 80-85% is spread out in to solar wither on seat equably, thickness 3-4cm, time 40-60min.
Four, step (3) chrysanthemum is put into pot and is carried out pot and fry and to complete, and the temperature that completes is 110-120 ℃, temperature 5-10 minute.
Five, remaining 15-20% chrysanthemum soaks 45-60 minute in following traditional Chinese medicines liquid, and described herb liquid is decocted and to be obtained for 1-2 hour by following raw materials in part by weight: rose 8-12, donkey-hide gelatin 6-10, the sub-10-14 of mulberries, aloe 6-10, Salvia japonica 4-8, cucurbit 2-6, white swallow small cup 4-8, water 200-250; Chrysanthemum after immersion is placed on fermentation in fermentation dish, thick 8-10cm, room temperature 25-30 ℃, fermentation temperature 25-28 ℃, fermentation time 3.5-5h.
Six, the chrysanthemum after completing is mixed in the lump with the chrysanthemum after fermentation, to mixing spray perfume oil on chrysanthemum, perfumery oil consumption is the 0.05-4 ‰ of chrysanthemum weight; With kneading machine, knead time 20-30min at 35-40 ℃.
Seven, dry: with dryer at twice high temperature cure, a stoving temperature 90-95 ℃, stand flower thickness 1.5-2.0cm, time 10-15min; , secondary cures 70-80 ℃, leaf-spreading thickness 3-4cm, and time 20-25min, to water content 5%-6%.
Eight, dry in the air to room temperature and adopt ultraviolet sterilization to obtain chrysanthemum health protection tea.
A chrysanthemum tea preparation technology who processes through low temperature drying, is characterized in that: described perfumery oil is chrysanthemum essential oil, honeysuckle essential oil or lily essential oil.
A chrysanthemum tea preparation technology who processes through low temperature drying, is characterized in that: according to following steps, carry out successively:
One, after first chrysanthemum fresh flower being cleaned up, put into Ozone Water and soak 35 minutes, then chrysanthemum is taken out from Ozone Water.
Two, carry out low-temperature vacuum drying, temperature is controlled at 28 ℃, reaches 38% to chrysanthemum moisture content.
Three, the chrysanthemum of total amount 82% is spread out in to solar wither on seat equably, thickness 3.5cm, time 50min.
Four, step (3) chrysanthemum is put into pot and is carried out pot and fry and to complete, and the temperature that completes is 115 ℃, temperature 8 minutes.
Five, remaining 18% chrysanthemum soaks 50 minutes in following traditional Chinese medicines liquid, and described herb liquid is decocted and to be obtained for 1.5 hours by following raw materials in part by weight: rose 10, donkey-hide gelatin 8, mulberries 12, aloe 8, Salvia japonica 6, cucurbit 4, white swallow small cup 6, water 220; Chrysanthemum after immersion is placed on fermentation in fermentation dish, thick 9cm, 28 ℃ of room temperatures, 26 ℃ of fermentation temperatures, fermentation time 4h.
Six, the chrysanthemum after completing is mixed in the lump with the chrysanthemum after fermentation, to mixing spray perfume oil on chrysanthemum, perfumery oil consumption is 0.1 ‰ of chrysanthemum weight; With kneading machine, knead time 25min at 38 ℃.
Seven, dry: with dryer at twice high temperature cure, 92 ℃ of stoving temperatures, stand flower thickness 1.8cm, time 12min; , secondary cures 75 ℃, leaf-spreading thickness 3.5cm, and time 22min, to water content 5.5%.
Eight, dry in the air to room temperature and adopt ultraviolet sterilization to obtain chrysanthemum health protection tea.
In technique of the present invention, fermentation has reduced the cool property of chrysanthemum, after common people drink for a long time, there will not be stomach cold situation, increase drug ingedient, there is health care, while kneading, sprayed perfumery oil, fragrance is sent from chrysanthemum from fragrance, and it is the fragrance of chrysanthemum that people is felt, nature.
Described perfumery oil adopts the perfumery oil of emulsification, and the emulsification method of perfumery oil can be with the conventional emulsifier of food according to conventional oil-in-water method emulsification.
Chrysanthemum tea in the present invention can the selection to fragrance according to client, selects different perfumery oils, and can the requirement to fragrance concentration according to client, adjusts the sprinkling amount of perfumery oil.In addition, in drying course, spray perfumery oil, can accelerate chrysanthemum for the infiltration rate of perfumery oil fragrance, and it is more lasting to make the fragrance of perfumery oil preserve in chrysanthemum.
Described low temperature drying is processed, and has guaranteed the effect that completes for chrysanthemum.
Advantage of the present invention is:
The Chinese medicine preparation component adopting in the inventive method, nontoxic, safety, has no side effect, and chrysanthemum is soaked in described Chinese medicine preparation, makes the chrysanthemum tea making outside possessing the effect of clearing liver and improving vision, and also has the health-care effects such as beautifying face and moistering lotion.
the specific embodiment:
A chrysanthemum tea preparation technology who processes through low temperature drying, carries out according to following steps successively:
One, after first chrysanthemum fresh flower being cleaned up, put into Ozone Water and soak 35 minutes, then chrysanthemum is taken out from Ozone Water.
Two, carry out low-temperature vacuum drying, temperature is controlled at 28 ℃, reaches 38% to chrysanthemum moisture content.
Three, the chrysanthemum of total amount 82% is spread out in to solar wither on seat equably, thickness 3.5cm, time 50min.
Four, step (3) chrysanthemum is put into pot and is carried out pot and fry and to complete, and the temperature that completes is 115 ℃, temperature 8 minutes.
Five, remaining 18% chrysanthemum soaks 50 minutes in following traditional Chinese medicines liquid, and described herb liquid is decocted and to be obtained for 1.5 hours by following raw materials in part by weight: rose 10, donkey-hide gelatin 8, mulberries 12, aloe 8, Salvia japonica 6, cucurbit 4, white swallow small cup 6, water 220; Chrysanthemum after immersion is placed on fermentation in fermentation dish, thick 9cm, 28 ℃ of room temperatures, 26 ℃ of fermentation temperatures, fermentation time 4h.
Six, the chrysanthemum after completing is mixed in the lump with the chrysanthemum after fermentation, to mixing spray perfume oil on chrysanthemum, perfumery oil consumption is 0.1 ‰ of chrysanthemum weight; With kneading machine, knead time 25min at 38 ℃.
Seven, dry: with dryer at twice high temperature cure, 92 ℃ of stoving temperatures, stand flower thickness 1.8cm, time 12min; , secondary cures 75 ℃, leaf-spreading thickness 3.5cm, and time 22min, to water content 5.5%.
Eight, dry in the air to room temperature and adopt ultraviolet sterilization to obtain chrysanthemum health protection tea.
Perfumery oil is chrysanthemum essential oil, honeysuckle essential oil or lily essential oil.
Claims (3)
1. a chrysanthemum tea preparation technology who processes through low temperature drying, is characterized in that: according to following steps, carry out successively:
One, after first chrysanthemum fresh flower being cleaned up, put into Ozone Water and soak 30-40 minute, then chrysanthemum is taken out from Ozone Water;
Two, carry out low-temperature vacuum drying, temperature is controlled at 25-30 ℃, reaches 35-40% to chrysanthemum moisture content;
Three, the chrysanthemum of total amount 80-85% is spread out in to solar wither on seat equably, thickness 3-4cm, time 40-60min;
Four, step 3 chrysanthemum is put into pot and is carried out pot and fry and to complete, and the temperature that completes is 110-120 ℃, time 5-10 minute;
Five, remaining 15-20% chrysanthemum soaks 45-60 minute in following traditional Chinese medicines liquid, and described herb liquid is decocted and to be obtained for 1-2 hour by following raw materials in part by weight: rose 8-12, donkey-hide gelatin 6-10, the sub-10-14 of mulberries, aloe 6-10, Salvia japonica 4-8, cucurbit 2-6, white swallow small cup 4-8, water 200-250; Chrysanthemum after immersion is placed on fermentation in fermentation dish, thick 8-10cm, room temperature 25-30 ℃, fermentation temperature 25-28 ℃, fermentation time 3.5-5h;
Six, the chrysanthemum after completing is mixed in the lump with the chrysanthemum after fermentation, to mixing spray perfume oil on chrysanthemum, perfumery oil consumption is the 0.05-4 ‰ of chrysanthemum weight; With kneading machine, knead time 20-30min at 35-40 ℃;
Seven, dry: with dryer at twice high temperature cure, a stoving temperature 90-95 ℃, stand flower thickness 1.5-2.0cm, time 10-15min; Secondary cures 70-80 ℃, stand flower thickness 3-4cm, and time 20-25min, to water content 5%-6%;
Eight, dry in the air to room temperature and adopt ultraviolet sterilization to obtain chrysanthemum health protection tea.
2. a kind of chrysanthemum tea preparation technology who processes through low temperature drying according to claim 1, is characterized in that: described perfumery oil is chrysanthemum essential oil, honeysuckle essential oil or lily essential oil.
3. a kind of chrysanthemum tea preparation technology who processes through low temperature drying according to claim 1, is characterized in that: according to following steps, carry out successively:
One, after first chrysanthemum fresh flower being cleaned up, put into Ozone Water and soak 35 minutes, then chrysanthemum is taken out from Ozone Water;
Two, carry out low-temperature vacuum drying, temperature is controlled at 28 ℃, reaches 38% to chrysanthemum moisture content;
Three, the chrysanthemum of total amount 82% is spread out in to solar wither on seat equably, thickness 3.5cm, time 50min;
Four, step 3 chrysanthemum is put into pot and is carried out pot and fry and to complete, and the temperature that completes is 115 ℃, 8 minutes time;
Five, remaining 18% chrysanthemum soaks 50 minutes in following traditional Chinese medicines liquid, and described herb liquid is decocted and to be obtained for 1.5 hours by following raw materials in part by weight: rose 10, donkey-hide gelatin 8, mulberries 12, aloe 8, Salvia japonica 6, cucurbit 4, white swallow small cup 6, water 220; Chrysanthemum after immersion is placed on fermentation in fermentation dish, thick 9cm, 28 ℃ of room temperatures, 26 ℃ of fermentation temperatures, fermentation time 4h;
Six, the chrysanthemum after completing is mixed in the lump with the chrysanthemum after fermentation, to mixing spray perfume oil on chrysanthemum, perfumery oil consumption is 0.1 ‰ of chrysanthemum weight; With kneading machine, knead time 25min at 38 ℃;
Seven, dry: with dryer at twice high temperature cure, 92 ℃ of stoving temperatures, stand flower thickness 1.8cm, time 12min; Secondary cures 75 ℃, stand flower thickness 3.5cm, and time 22min, to water content 5.5%;
Eight, dry in the air to room temperature and adopt ultraviolet sterilization to obtain chrysanthemum health protection tea.
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| CN201210503580.7A CN103109955B (en) | 2012-12-01 | 2012-12-01 | Chrysanthemum tea preparation process implemented through low-temperature drying treatment |
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| CN201210503580.7A CN103109955B (en) | 2012-12-01 | 2012-12-01 | Chrysanthemum tea preparation process implemented through low-temperature drying treatment |
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Families Citing this family (6)
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| CN105192199A (en) * | 2015-09-30 | 2015-12-30 | 安徽韵沣农业发展有限公司 | Preparation process of mulberry leaf tea |
| CN105901223A (en) * | 2016-04-26 | 2016-08-31 | 杨在侠 | Preparation method of mulberry leaf tea |
| CN107333942A (en) * | 2017-06-23 | 2017-11-10 | 禹州市鼎信中药科技有限公司 | A kind of ginseng rose alternative tea |
| CN107432351A (en) * | 2017-07-01 | 2017-12-05 | 禹州市鼎信中药科技有限公司 | A kind of brush-cherry seed mulberries alternative tea |
| CN108497130A (en) * | 2018-03-30 | 2018-09-07 | 桐乡市梧桐东风菊花加工厂 | A kind of preparation method of chrysanthemum tea |
| CN109769989A (en) * | 2019-04-01 | 2019-05-21 | 薛立义 | Donkey-hide gelatin selenium-rich calcium tea and preparation method thereof |
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| JP3445567B2 (en) * | 2000-08-31 | 2003-09-08 | 株式会社東洋新薬 | Health tea and health drinks and method for producing the same |
| CN101480208A (en) * | 2008-01-08 | 2009-07-15 | 刘川汶 | Tea making method and application thereof in other plant stem-leaf products |
| KR101116314B1 (en) * | 2008-09-03 | 2012-03-14 | 김재관 | Manufacturing method for chrysanthemum shikhye using chrysanthemum tea |
| CN101623040B (en) * | 2009-08-11 | 2011-12-28 | 菏泽巨鑫源食品有限公司 | Fermented asparagus puer tea and preparation method thereof |
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