CN103948143A - Processing technique of dry tea flowers - Google Patents
Processing technique of dry tea flowers Download PDFInfo
- Publication number
- CN103948143A CN103948143A CN201410201300.6A CN201410201300A CN103948143A CN 103948143 A CN103948143 A CN 103948143A CN 201410201300 A CN201410201300 A CN 201410201300A CN 103948143 A CN103948143 A CN 103948143A
- Authority
- CN
- China
- Prior art keywords
- tea
- flower
- freeze
- tea flower
- flowers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001122767 Theaceae Species 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title abstract description 6
- 238000004108 freeze drying Methods 0.000 claims abstract description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 10
- 239000011425 bamboo Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 241001330002 Bambuseae Species 0.000 claims description 9
- 235000013616 tea Nutrition 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims description 4
- 240000003553 Leptospermum scoparium Species 0.000 claims description 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 4
- 235000018597 common camellia Nutrition 0.000 claims description 3
- 235000020338 yellow tea Nutrition 0.000 claims description 3
- 240000001548 Camellia japonica Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 239000011324 bead Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000009777 vacuum freeze-drying Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000000284 resting effect Effects 0.000 description 3
- 241000209507 Camellia Species 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010009866 Cold sweat Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing technique of dry tea flowers. The processing technique comprises the following concrete steps: picking fresh tea flowers in tea flower blooming seasons from October of every year to February of the second year, putting the tea flowers in bamboo baskets and classifying according to the size of the tea flowers; arranging the classified tea flowers in square trays, slowly freezing in a freezer for 4 hours at the temperature of 5-8 DEG C until water beads are densely distributed on the surfaces of the tea flower petals, and then quickly freezing the pre-frozen tea flowers for 5 minutes in a liquid nitrogen quick freezer; subsequently performing vacuum freeze drying on the quickly-frozen tea flowers in a vacuum freeze drier for 6-7 hours to obtain the tea flowers with a good shape and a golden color; and finally inspecting according to standards, packaging, putting into storage, and storing the finished dry tea flower products into a fresh-keeping storehouse at the temperature of 2-8 DEG C. A freeze drying technique which is the best way for guaranteeing the interior quality of the product is adopted for freeze-drying of the tea flowers, so that the shape and color of the dry tea flowers are guaranteed and the nutritional ingredients of the tea flowers are fully retained as well, and thus the quality of the dry tea flower product is improved.
Description
Technical field
The present invention relates to a kind of tea product processing technology, particularly a kind of processing technology of Tea Flower dried flower.
Background technology
Tea Flower is a kind of, every year reproducible natural resources abundant without cultivation again, reserves.The tealeaves tree of 80 centimeters of left and right tree crowns of one strain diameter, goes through spring, summer, Qiu Sanji, can grow 2000～3000 vegetative buds of cooking tealeaves, meanwhile, can grow again 3000～5000 or maximum 8000 reproduction buds that raise up seed.Along with further understanding and the exploitation of the mankind to Tea Flower, Tea Flower is no longer the burden of tea tree, and become a kind of high-quality protein nutritive source, but because the resting period of Tea Flower fresh flower is very limited, therefore fresh Tea Flower is made to dried flower and deposited the trend that just becomes a kind of certainty.At present, the processing technology of fresh Tea Flower being made to dried flower is different, but all there is common shortcoming, is exactly very limited to the quality damnification of Tea Flower and resting period.
Summary of the invention
The object of this invention is to provide a kind of dried flower processing technology that can guarantee to greatest extent Tea Flower interior quality.
A processing technology for Tea Flower dried flower, the concrete steps of this processing technology are:
(1) pick flowers: annual February October～next year Tea Flower pluck that a bud just ready to burst open season or just Tea Flower in full bloom be placed in bamboo basket, every basket of capacity is 5kg;
(2) choosing flower: carry out Tea Flower magnitude classification, classification splendid attire in bamboo basket selecting between festooned vehicle;
(3) sabot: sorting splendid attire Tea Flower in bamboo basket is transported to freeze-drying workshop, camellia is neatly placed in square pallet;
(4) pre-freeze: square pallet is placed in to refrigerator-freezer and freezes slowly 4 hours to the tea tree petal face globule pre-freeze of having gathered at 5～8 ℃;
(5) quick-frozen: the Tea Flower that completes pre-freeze is put into liquid nitrogen flash freezer machine speed and freeze 5min;
(6) freeze drying: the square pallet of splendid attire quick-frozen Tea Flower is put into vacuum freeze drier, and the parameter of vacuum freeze drier is set to: water vessel temperature :-60～-70 ℃; Shelf temperature control scope :-50～+ 70 ℃; Temperature-controlled precision: ± 1 ℃; Final vacuum :≤8pa; In vacuum freeze drier, freeze drying is 6～7 hours, can obtain the golden yellow Tea Flower of the better pattern of colored shape;
(7) check: moisture content≤7% of finished product Tea Flower dried flower, Tea Flower dried flower tea polyphenol >=8%; It is qualified that all the other all technicals meet standard-required;
(8) packing warehouse-in: the Tea Flower dried flower being up to the standards is carried out to packing by gift box or easy bag with 50～100g, then packed in 25 kilograms of environmental-protection boxes, put into 2～8 ℃ of fresh-keeping warehouses and deposit.
The present invention adopts and can guarantee that now the cold dry technology of product interior quality carries out freeze drying to Tea Flower, has both guaranteed shape and the color and luster of Tea Flower dried flower, has fully retained again the nutrition of Tea Flower, thereby has promoted the quality of Tea Flower dry product.The present invention is through repeatedly practice, and effect is very good.
The specific embodiment
Tea Flower is a kind of, every year reproducible natural resources abundant without cultivation again, reserves.According to incompletely statistics, the whole nation can gather more than 400 ten thousand tons of fresh Tea Flowers every year, can be made into more than 50 ten thousand tons of dried flower raw materials.Tea Flower is utilized to separating and purifying technology---extract Tea Polyphenols, tea polysaccharide, albumen powder, SOD isoreactivity material, can be widely used in the industries such as medicine, chemical industry.The effects such as Tea Flower component content has removing toxic substances, antibacterial, hypoglycemic, delays senility, cancer-resisting and enhancing immunity, its protein, tea polysaccharide, Tea Polyphenols, active polyphenoils exceed allied substances content in tealeaves, and residues of pesticides and content of beary metal are lower than European Union's standard.Its high-quality protein nutritive source, can match in excellence or beauty with universally acknowledged oxidation resistant plant rosemary, Xue MingRosma rinus officinalis.But the technology of at present Tea Flower fresh flower being made to dried flower is very limited, and slightly length will be mouldy or rotten to cause the Tea Flower dried flower resting period.
the present invention, in conjunction with the advantage of the processing technology of current numerous Tea Flower dried flowers and under the prerequisite of assurance Tea Flower quality, develops a kind of new Tea Flower dried flower processing technology, and its concrete steps are:
(1) pick flowers: annual February October～next year Tea Flower pluck that a bud just ready to burst open season or just Tea Flower in full bloom be placed in bamboo basket, every basket of capacity is 5kg;
(2) choosing flower: carry out Tea Flower magnitude classification, classification splendid attire in bamboo basket selecting between festooned vehicle;
(3) sabot: sorting splendid attire Tea Flower in bamboo basket is transported to freeze-drying workshop, camellia is neatly placed in square pallet;
(4) pre-freeze: by square pallet be placed in refrigerator-freezer at 5～8 ℃, freeze slowly 4 hours to the tea tree petal face globule gather (Tea Flower cold sweat all sprouts) complete pre-freeze;
(5) quick-frozen: the Tea Flower that completes pre-freeze is put into liquid nitrogen flash freezer machine speed and freeze 5min and complete;
(6) freeze drying: the square pallet of splendid attire quick-frozen Tea Flower is put into vacuum freeze drier, being set to of vacuum freeze drier: water vessel temperature (zero load) :-60～-70 ℃; Shelf temperature control scope :-50～+ 70 ℃; Temperature-controlled precision: ± 1 ℃ (after unloaded balance); Final vacuum (zero load) :≤8pa; In vacuum freeze drier, freeze drying is 6～7 hours, can obtain the golden yellow Tea Flower of the better pattern of colored shape;
(7) check: moisture content≤7% of finished product Tea Flower dried flower, Tea Flower dried flower tea polyphenol >=8%, it is qualified that all the other all technicals meet standard-required;
(8) packing warehouse-in: the Tea Flower dried flower being up to the standards is carried out to packing by gift box or easy bag with 50～100g, then packed in 25 kilograms of environmental-protection boxes, put into 2～8 ℃ of fresh-keeping warehouses and deposit.
What the present invention adopted in trial-production quick-frozen process is the liquid nitrogen flash freezer machine that Ke Weijiani (Beijing) Science and Technology Ltd. produces, and quick-frozen effect is very good.What vacuum freeze drier was selected is the ZD-B100 vacuum freeze drier that Nanjing Zai Zhi automation equipment Co., Ltd produces, and freeze-drying area can reach 10 ㎡, and it is 200 ㎏ that maximum is caught the water yield.
Adopting the present invention to process Tea Flower dried flower has the following advantages:
(1) Tea Flower nutritional labeling is intact: because have suffered, carry out and complete under process freezing conditions, the nutritional labeling in Tea Flower do not destroyed, nutritional labeling is intact;
(2) Tea Flower dry product attitude Natural: not only there is the natural graceful bearing of plant, and kept to greatest extent the intrinsic shape of plant, color and luster and fragrance;
(3) product is used convenient management: not only can in the longer time, keep its form and color, and storage, selling period are long;
(4) rehydration performance is good: after Tea Flower rehydration, can keep its original beautiful shape and golden yellow color, cause people's appetite;
(5) shrinkage factor of product is little: the shrinkage factor of this product is far smaller than the dried flower that adopts other drying means to obtain, the form in the time of can keeping to greatest extent Tea Flower fresh.
Claims (1)
1. a processing technology for Tea Flower dried flower, is characterized in that: the concrete steps of described processing technology are:
(1) pick flowers: annual February October～next year Tea Flower pluck that a bud just ready to burst open season or just Tea Flower in full bloom be placed in bamboo basket, every basket of capacity is 5kg;
(2) choosing flower: carry out Tea Flower magnitude classification, classification splendid attire in bamboo basket selecting between festooned vehicle;
(3) sabot: sorting splendid attire Tea Flower in bamboo basket is transported to freeze-drying workshop, camellia is neatly placed in square pallet;
(4) pre-freeze: square pallet is placed in to refrigerator-freezer, freezes slowly 4 hours to the tea tree petal face globule pre-freeze of having gathered at 5～8 ℃;
(5) quick-frozen: the Tea Flower that completes pre-freeze is put into liquid nitrogen flash freezer machine speed and freeze 5min;
(6) freeze drying: the square pallet of splendid attire quick-frozen Tea Flower is put into vacuum freeze drier, and the parameter of vacuum freeze drier is set to: water vessel temperature :-60～-70 ℃; Shelf temperature control scope :-50～+ 70 ℃; Temperature-controlled precision: ± 1 ℃; Final vacuum :≤8pa; In vacuum freeze drier, freeze drying is 6～7 hours, can obtain the golden yellow Tea Flower of the better pattern of colored shape;
(7) check: moisture content≤7% of Tea Flower dried flower, Tea Flower dried flower tea polyphenol >=8%; It is qualified that all the other all technicals meet standard-required;
(8) packing warehouse-in: the Tea Flower dried flower being up to the standards is carried out to packing by gift box or easy bag with 50～100g, then packed in 25 ㎏ environmental-protection boxes, put into 2～8 ℃ of fresh-keeping warehouses and deposit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410201300.6A CN103948143A (en) | 2014-05-14 | 2014-05-14 | Processing technique of dry tea flowers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410201300.6A CN103948143A (en) | 2014-05-14 | 2014-05-14 | Processing technique of dry tea flowers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103948143A true CN103948143A (en) | 2014-07-30 |
Family
ID=51325612
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410201300.6A Pending CN103948143A (en) | 2014-05-14 | 2014-05-14 | Processing technique of dry tea flowers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103948143A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941730A (en) * | 2015-07-10 | 2016-09-21 | 乌鲁木齐大漠青歌特色农业开发有限公司 | Organic moth preventing method for Kunlun coreopsis tinctoria |
| CN107821699A (en) * | 2017-12-07 | 2018-03-23 | 广东石油化工学院 | A kind of processing method of Exocarpium Citri Grandis flower health tea |
| CN108477599A (en) * | 2018-03-21 | 2018-09-04 | 盛养（福建）生物科技有限公司 | A kind of instant tremella custard and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1336123A (en) * | 2001-08-20 | 2002-02-20 | 徐纪英 | Tea tree flower processing technique |
| CN1565281A (en) * | 2003-06-12 | 2005-01-19 | 宋述孝 | Fresh-keeping wild pagodatree flower production method using vacuum freezing-dry technology |
| CN102696839A (en) * | 2012-07-04 | 2012-10-03 | 国家林业局泡桐研究开发中心 | Method for processing eucommia staminatus flower tea |
| CN103005103A (en) * | 2012-12-28 | 2013-04-03 | 汕头市林业科学研究所 | Process for making tea by single tea flowers |
| CN103262917A (en) * | 2013-05-28 | 2013-08-28 | 广西桂人堂金花茶产业集团股份有限公司 | Golden camellia flower tea processing method |
| CN103598368A (en) * | 2013-10-25 | 2014-02-26 | 贵州湄潭沁园春茶业有限公司 | Tea flower processing method |
-
2014
- 2014-05-14 CN CN201410201300.6A patent/CN103948143A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1336123A (en) * | 2001-08-20 | 2002-02-20 | 徐纪英 | Tea tree flower processing technique |
| CN1565281A (en) * | 2003-06-12 | 2005-01-19 | 宋述孝 | Fresh-keeping wild pagodatree flower production method using vacuum freezing-dry technology |
| CN102696839A (en) * | 2012-07-04 | 2012-10-03 | 国家林业局泡桐研究开发中心 | Method for processing eucommia staminatus flower tea |
| CN103005103A (en) * | 2012-12-28 | 2013-04-03 | 汕头市林业科学研究所 | Process for making tea by single tea flowers |
| CN103262917A (en) * | 2013-05-28 | 2013-08-28 | 广西桂人堂金花茶产业集团股份有限公司 | Golden camellia flower tea processing method |
| CN103598368A (en) * | 2013-10-25 | 2014-02-26 | 贵州湄潭沁园春茶业有限公司 | Tea flower processing method |
Non-Patent Citations (5)
| Title |
|---|
| 兰伟等: "玫瑰花瓣的真空冷冻干燥试验", 《陕西科技大学学报(自然科学版)》 * |
| 朱文学等: "牡丹花真空冷冻干燥试验", 《农业机械学报》 * |
| 杨玉明等: "茶树花热风干燥工艺研究", 《扬州大学学报(农业与生命科学版)》 * |
| 赵旭等: "茶树花冰茶的研制", 《安徽农业科学》 * |
| 陈寿宏: "真空冻干技术在除虫菊鲜花干燥中的应用研究", 《农药科学与管理》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941730A (en) * | 2015-07-10 | 2016-09-21 | 乌鲁木齐大漠青歌特色农业开发有限公司 | Organic moth preventing method for Kunlun coreopsis tinctoria |
| CN107821699A (en) * | 2017-12-07 | 2018-03-23 | 广东石油化工学院 | A kind of processing method of Exocarpium Citri Grandis flower health tea |
| CN108477599A (en) * | 2018-03-21 | 2018-09-04 | 盛养（福建）生物科技有限公司 | A kind of instant tremella custard and preparation method thereof |
| CN108477599B (en) * | 2018-03-21 | 2021-06-22 | 盛养（福建）生物科技有限公司 | Instant white fungus soup and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104171172B (en) | The processing method of Tea Flower | |
| CN101301012B (en) | Tea processing and producing method | |
| CN105994592B (en) | A method of extending Kiwi berry storage period | |
| CN102613284A (en) | Method for processing freeze-dried fruit and vegetable products | |
| CN103704851A (en) | Method for preparing lyophilized products | |
| CN101878882A (en) | Processing method of dried lychee and dried longan | |
| US11980304B2 (en) | Method of drying botanicals | |
| CN103948143A (en) | Processing technique of dry tea flowers | |
| US11351212B2 (en) | Method of drying botanicals | |
| EP3894768A1 (en) | Systems and methods of cryo-curing | |
| CN104106623A (en) | Vacuum pre-cooling fresh-keeping method for color peppers | |
| CN105010520A (en) | Postharvest storage and fresh keeping method for pitaya fruits | |
| CN105211056A (en) | A kind of fresh-keeping formula of rose petal and preservation method | |
| US7026005B2 (en) | Process for tea flower | |
| CN104686643A (en) | Method for keeping harvested Chinese toon sprouts fresh | |
| CN104161111A (en) | Processing method of dried Chinese yew fruits | |
| CN103859343A (en) | Vegetable package for instant noodles and production method | |
| CN102187923A (en) | Preparation process of cordyceps white tea | |
| CN107397162A (en) | The edible exploitation of walnut male flower | |
| CN108064929A (en) | A kind of processing technology of Tea Flower dried flower | |
| Osei-Kwarteng et al. | Harvesting, storage, postharvest management, and marketing of Hibiscus sabdariffa | |
| Sunny et al. | Response of Jasminum auriculatum ecotype Pacha Mullai flowers to post-harvest treatments | |
| Sindhuja et al. | Effect of chemicals as pre-drying treatments on production of quality dry flowers in carnation | |
| Jadhav | Extension of the storage-life of marigold cv. Calcutta Gainda using cold room | |
| CN107950857A (en) | Hylocereus undatus alternating temperature controls stoving process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140730 |