CN104365944A - Preparation method of dried tea flowers - Google Patents

Abstract

The invention relates to a preparation method of dried tea flowers. The preparation method specifically comprises the following steps: (1) withering, withering picked fresh tea flowers, wherein the water content is controlled to be within 70% to 80%; (2) performing fixation, performing fixation on the withered tea flowers, wherein the temperature is controlled to be within 230-250 DEG C; (3) spreading and drying in air, spreading and drying the tea flowers after fixation in air for about 8-10 minutes so that hot air of the tea flowers is completely given out, drying for six times, inspecting the dried tea flowers according to quality standards of particle size, color and uniformity, and finally weighing, packaging and putting the qualified dried tea flower products into a storage. The dried tea flowers prepared by the preparation method disclosed by the invention are beautiful in appearance, not crisp, capable of being stored for a long time as an ingredient for makeups or directly eaten as a kind of scented tea.

Description

A kind of preparation method of Tea Flower dried flower

Technical field

The invention belongs to tea product manufacture field, particularly a kind of preparation method of Tea Flower dried flower.

Background technology

Tea Flower is a kind of without the need to cultivation again, rich reserves, every year reproducible natural resources.In tea grower's eye, along with applying of vegetative propagation technique, reproduction bud need not undertake raising up seed of task again, a large amount of Tea Flowers becomes strives with tea tree bud-leaf the burden that water strives fertilizer, in order to ensure quality and the quantity of tealeaves in next year, tea grower will take the method for artificial pruning and spray plant growth regulator to suppress the flourish of Tea Flower every year, completely Tea Flower has been treated as refuse, has ignored the value of Tea Flower.

Summary of the invention

The object of this invention is to provide a kind of preparation method of Tea Flower dried flower.

A preparation method for Tea Flower dried flower, its concrete steps are:

(1) wither: withered by the fresh Tea Flower of collection, water content control is 70 ~ 80%;

(2) complete: completed by the Tea Flower after withering, temperature controls between 230 ~ 250 DEG C;

(3) airing: the Tea Flower after completing is carried out airing, airing about 8 ~ 10 minutes, makes its hot gas fully distribute;

(4) dry:

Baking temperature controls between 200 ~ 220 DEG C for the first time; Moisture controls 60 ~ 70%, and airing distributes hot gas in 10 ~ 15 minutes;

Second time baking temperature controls between 180 ~ 200 DEG C; Moisture controls 50 ~ 60%, and airing distributes hot gas in 15 ~ 20 minutes;

Baking temperature controls between 160 ~ 180 DEG C for the third time; Moisture controls 40 ~ 50%, and airing distributes hot gas in 20 ~ 25 minutes;

4th time baking temperature controls between 140 ~ 160 DEG C, and moisture controls 30 ~ 40%, and airing distributes hot gas in 25 ~ 30 minutes;

5th baking temperature controls, between 120 ~ 140 DEG C, to control 20 ~ 30%, and airing distributes hot gas in 30 ~ 35 minutes;

6th time baking temperature controls Titian between 100 ~ 120 DEG C, and moisture controls 0 ~ 5%, airing 40 ~ 50 minutes, and obtain the fragrance of unique Tea Flower dried flower, finished product Tea Flower dried flower becomes flavous popcorn;

(5) examination and test of products: test by the granular size of Tea Flower dried flower, color, uniform quality standard;

(6) qualified Tea Flower dried flower product weighed, pack, put in storage.

The Tea Flower dried flower good looking appearance adopting preparation method of the present invention to obtain, not easily crisp, can long time preserve the batching being used for cosmetics, also can be directly edible as a kind of jasmine tea.

Detailed description of the invention

Tea Flower component content has removing toxic substances, antibacterial, hypoglycemic, delays senility, the effect such as cancer-resisting and develop immunitypty, 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 EU criteria.Tea Flower is a kind of high-quality protein nutritive source, can match in excellence or beauty with universally acknowledged oxidation resistant plant rosemary.Therefore, discarded object is in the past carried out deep processing by tea product enterprise, makes it be worth and is fully used.

A preparation method for Tea Flower dried flower, its concrete steps are:

(1) wither: withered by the fresh Tea Flower of collection, water content control is 70 ~ 80%;

(2) complete: completed by the Tea Flower after withering, temperature controls between 230 ~ 250 DEG C;

(3) airing: the Tea Flower after completing is carried out airing, airing about 8 ~ 10 minutes, makes its hot gas fully distribute;

(4) dry:

Baking temperature controls between 200 ~ 220 DEG C for the first time; Moisture controls 60 ~ 70%, and airing distributes hot gas in 10 ~ 15 minutes,

Second time baking temperature controls between 180 ~ 200 DEG C, and moisture controls 50 ~ 60%, and airing distributes hot gas in 15 ~ 20 minutes,

Baking temperature controls between 160 ~ 180 DEG C for the third time; Moisture controls 40 ~ 50%, and airing distributes hot gas in 20 ~ 25 minutes,

4th time baking temperature controls between 140 ~ 160 DEG C, and moisture controls 30 ~ 40%, and airing distributes hot gas in 25 ~ 30 minutes,

5th baking temperature controls, between 120 ~ 140 DEG C, to control 20 ~ 30%, and airing distributes hot gas in 30 ~ 35 minutes;

6th time baking temperature controls Titian between 100 ~ 120 DEG C, and moisture controls 0 ~ 5%, airing 40 ~ 50 minutes, and obtain the fragrance of unique Tea Flower dried flower, finished product Tea Flower dried flower becomes flavous popcorn;

(5) examination and test of products: test by the granular size of Tea Flower dried flower, color, uniform quality standard;

(6) qualified camellia dried flower product weighed, pack, put in storage.

The Tea Flower dried flower flavour using the present invention to produce is sweet, gas is fragrant, taste is micro-sweet, the blood that dries in the air hemostasis, promoting blood circulation and removing blood stasis, detoxification sore treatment.Tea Flower dried flower is rich in protein, amino acid, aliphatic acid, vitamin, wherein the multiple effective active component content such as protein, amino acid whose organized enzyme be egg, 5 ~ 7 times of milk, nutrition is referred to as protein completely; Unrighted acid in aliphatic acid is high more than other vegeto-animal content, also has several essential fatty acid being human body and can not synthesizing; Vitamin content is that camellia pollen can make adipose conversion become energy and be used at most with B family vitamin.And can directly as other jasmine tea soakedly to drink through the Tea Flower dried flower that the present invention prepares gained.　　

Claims (1)

1. a preparation method for Tea Flower dried flower, is characterized in that: the concrete preparation process of this Tea Flower dried flower is:

(1) wither: withered by the fresh Tea Flower of collection, water content control is 70 ~ 80%;

(2) complete: completed by the Tea Flower after withering, temperature controls between 230 ~ 250 DEG C;

(3) airing: the Tea Flower after completing is carried out airing, airing about 8 ~ 10 minutes, makes its hot gas fully distribute;

(4) dry:

Baking temperature controls between 200 ~ 220 DEG C for the first time; Moisture controls 60 ~ 70%, and airing distributes hot gas in 10 ~ 15 minutes;

Second time baking temperature controls between 180 ~ 200 DEG C; Moisture controls 50 ~ 60%, and airing distributes hot gas in 15 ~ 20 minutes;

Baking temperature controls between 160 ~ 180 DEG C for the third time; Moisture controls 40 ~ 50%, and airing distributes hot gas in 20 ~ 25 minutes;

4th time baking temperature controls between 140 ~ 160 DEG C, and moisture controls 30 ~ 40%, and airing distributes hot gas in 25 ~ 30 minutes;

5th baking temperature controls, between 120 ~ 140 DEG C, to control 20 ~ 30%, and airing distributes hot gas in 30 ~ 35 minutes;

6th time baking temperature controls Titian between 100 ~ 120 DEG C, and moisture controls 0 ~ 5%, airing 40 ~ 50 minutes, and obtain the fragrance of unique Tea Flower dried flower, finished product Tea Flower dried flower becomes flavous popcorn;

(5) examination and test of products: test by the granular size of Tea Flower dried flower, color, uniform quality standard;

(6) qualified Tea Flower dried flower product weighed, pack, put in storage.