CN107801815A - A kind of processing method of high-mountain chrysanthemum tea - Google Patents
A kind of processing method of high-mountain chrysanthemum tea Download PDFInfo
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- CN107801815A CN107801815A CN201711073234.9A CN201711073234A CN107801815A CN 107801815 A CN107801815 A CN 107801815A CN 201711073234 A CN201711073234 A CN 201711073234A CN 107801815 A CN107801815 A CN 107801815A
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- flower
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- chrysanthemum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of processing method of high-mountain chrysanthemum tea, comprise the following steps：(1) harvesting of fresh flower；(2) classification is spread；(3) net flower：The impurity of fresh flower surface attachment is cleared up using hair-dryer cold wind；(4) dry for the first time；(5) second of drying；(6) third time is dried, and repeats third time drying and each 1~2 time of spreading for cooling, high-mountain chrysanthemum moisture water content control is between 7 9%；(6) refrigerating, high-mountain chrysanthemum is sampled detection and obtains qualified products, and classification is selected, after weighing, seal and pack, the deepfreeze in 18 DEG C of freezers.The present invention retains chrysanthemum original color, shape, nutrition and active ingredient, and soup look when being drunk for soaking is more natural, nontoxic to human body without any additive.
Description
Technical field
The present invention relates to a kind of processing method of high-mountain chrysanthemum tea.
Background technology
Chrysanthemum is herbaceos perennial, and its scape, leaf contain volatile oil, and contain amino acid, flavonoids, micro dimension life
Plain B1 etc..Chrysanthemum is sweet, bitter, cold in nature, energy wind and heat dispersing, flat liver improving eyesight, can turn into the raw material of health beverages and high-grade edible.
The content of the invention
It is an object of the invention to provide a kind of processing method of high-mountain chrysanthemum tea.
Present invention employs following technical scheme：
A kind of processing method of high-mountain chrysanthemum tea, it is characterised in that comprise the following steps：
(1) harvesting of fresh flower：Fresh flower harvesting requires there is appropriate maturity, unfolds straight, both hands support during harvesting with petal
Firmly flower, which carries, adopts, it is impossible to cuts and cuts；Plucked in batches according to flower size, the degree of globulate during harvesting, separate machined；
(2) classification is spread：Fresh flower will be classified after entering factory according to flower pattern, be spread after classification with groove, fresh flower is fickle in love upward
For uniform discharge on groove, flower is not overlapping, and ventilation spreads 30-36 DEG C of temperature, hour time 12-15, reaches 70% with water content；
(3) net flower：The impurity of fresh flower surface attachment is cleared up using hair-dryer cold wind；
(4) dry for the first time, first time drying temperature is 70~80 DEG C, and 20~30min of chrysanthemum spreading for cooling is taken out after 60min；
Carry out drying for second after spreading for cooling；
(5) second of drying, second of drying temperature is 60~70 DEG C, and chrysanthemum 20~30min of spreading for cooling is taken out after 60min,
Third time drying is carried out after spreading for cooling；
(6) third time is dried, and drying temperature is 50~60 DEG C, and 20~30min of spreading for cooling is taken out after 60min；Repeat third time
Drying and each 1~2 time of spreading for cooling, high-mountain chrysanthemum moisture water content control is between 7-9%；
(6) refrigerating, high-mountain chrysanthemum is sampled detection and obtains qualified products, and classification is selected, after weighing, seal and pack ,-
Deepfreeze in 18 DEG C of freezers.
The beneficial effects of the invention are as follows：The present invention retains chrysanthemum original color, shape, nutrition and active ingredient, uses
Soup look when immersion is drunk is more natural, nontoxic to human body without any additive.
Embodiment
A kind of processing method of high-mountain chrysanthemum tea, comprises the following steps：
(1) harvesting of fresh flower：Fresh flower harvesting requires there is appropriate maturity, unfolds straight, both hands support during harvesting with petal
Firmly flower, which carries, adopts, it is impossible to cuts and cuts；Plucked in batches according to flower size, the degree of globulate during harvesting, separate machined；
(2) classification is spread：Fresh flower will be classified after entering factory according to flower pattern, be spread after classification with groove, fresh flower is fickle in love upward
For uniform discharge on groove, flower is not overlapping, and ventilation spreads 30-36 DEG C of temperature, hour time 12-15, reaches 70% with water content；
(3) net flower：The impurity of fresh flower surface attachment is cleared up using hair-dryer cold wind；
(4) dry for the first time, first time drying temperature is 70~80 DEG C, and 20~30min of chrysanthemum spreading for cooling is taken out after 60min；
Carry out drying for second after spreading for cooling；
(5) second of drying, second of drying temperature is 60~70 DEG C, and chrysanthemum 20~30min of spreading for cooling is taken out after 60min,
Third time drying is carried out after spreading for cooling；
(6) third time is dried, and drying temperature is 50~60 DEG C, and 20~30min of spreading for cooling is taken out after 60min；Repeat third time
Drying and each 1~2 time of spreading for cooling, high-mountain chrysanthemum moisture water content control is between 7-9%；
(6) refrigerating, high-mountain chrysanthemum is sampled detection and obtains qualified products, and classification is selected, after weighing, seal and pack ,-
Deepfreeze in 18 DEG C of freezers.
Claims (1)
1. a kind of processing method of high-mountain chrysanthemum tea, it is characterised in that comprise the following steps：
(1) harvesting of fresh flower：Fresh flower harvesting requires there is appropriate maturity, is unfolded with petal straight, and both hands hold flower during harvesting
Duo Ticai, it is impossible to cut and cut；Plucked in batches according to flower size, the degree of globulate during harvesting, separate machined；
(2) classification is spread：Fresh flower will be classified after entering factory according to flower pattern, be spread after classification with groove, and fresh flower is fickle in love uniform upward
It is emitted on groove, flower is not overlapping, and ventilation spreads 30-36 DEG C of temperature, hour time 12-15, reaches 70% with water content；
(3) net flower：The impurity of fresh flower surface attachment is cleared up using hair-dryer cold wind；
(4) dry for the first time, first time drying temperature is 70~80 DEG C, and 20~30min of chrysanthemum spreading for cooling is taken out after 60min；Spreading for cooling
Carry out drying for second afterwards；
(5) second of drying, second of drying temperature is 60~70 DEG C, and chrysanthemum 20~30min of spreading for cooling, spreading for cooling are taken out after 60min
Third time drying is carried out afterwards；
(6) third time is dried, and drying temperature is 50~60 DEG C, and 20~30min of spreading for cooling is taken out after 60min；Third time is repeated to dry
1~2 time each with spreading for cooling, high-mountain chrysanthemum moisture water content control is between 7-9%；
(6) refrigerate, high-mountain chrysanthemum is sampled detection and obtains qualified products, and classification is selected, after weighing, seal and pack, at -18 DEG C
Deepfreeze in freezer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711073234.9A CN107801815A (en) | 2017-11-04 | 2017-11-04 | A kind of processing method of high-mountain chrysanthemum tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711073234.9A CN107801815A (en) | 2017-11-04 | 2017-11-04 | A kind of processing method of high-mountain chrysanthemum tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107801815A true CN107801815A (en) | 2018-03-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711073234.9A Pending CN107801815A (en) | 2017-11-04 | 2017-11-04 | A kind of processing method of high-mountain chrysanthemum tea |
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| CN (1) | CN107801815A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170065A (en) * | 2018-11-09 | 2019-01-11 | 黄山雾云间生态农业开发有限公司 | The alternative tea preparation process of Shexian County chu lan flower |
| CN109463498A (en) * | 2018-12-04 | 2019-03-15 | 信阳农林学院 | A kind of processing method of Pagoda Flower alternative tea |
| CN109965055A (en) * | 2019-03-07 | 2019-07-05 | 信阳农林学院 | A kind of processing technology of Pagoda Flower alternative tea |
| CN111713662A (en) * | 2020-07-01 | 2020-09-29 | 任丽杰 | Storage and reduction method of edible chrysanthemum |
| CN115624079A (en) * | 2022-08-18 | 2023-01-20 | 张家界茅岩河投资有限公司 | Preparation method of selenium-rich bud green berry tea |
| CN116806696A (en) * | 2023-05-06 | 2023-09-29 | 南昌和博生态农业开发有限公司 | Method for breeding, planting and preparing chrysanthemum tea by using spiraea japonica |
-
2017
- 2017-11-04 CN CN201711073234.9A patent/CN107801815A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170065A (en) * | 2018-11-09 | 2019-01-11 | 黄山雾云间生态农业开发有限公司 | The alternative tea preparation process of Shexian County chu lan flower |
| CN109463498A (en) * | 2018-12-04 | 2019-03-15 | 信阳农林学院 | A kind of processing method of Pagoda Flower alternative tea |
| CN109965055A (en) * | 2019-03-07 | 2019-07-05 | 信阳农林学院 | A kind of processing technology of Pagoda Flower alternative tea |
| CN111713662A (en) * | 2020-07-01 | 2020-09-29 | 任丽杰 | Storage and reduction method of edible chrysanthemum |
| CN115624079A (en) * | 2022-08-18 | 2023-01-20 | 张家界茅岩河投资有限公司 | Preparation method of selenium-rich bud green berry tea |
| CN115624079B (en) * | 2022-08-18 | 2024-04-02 | 张家界茅岩河投资有限公司 | Preparation method of selenium-rich bud green strawberry tea |
| CN116806696A (en) * | 2023-05-06 | 2023-09-29 | 南昌和博生态农业开发有限公司 | Method for breeding, planting and preparing chrysanthemum tea by using spiraea japonica |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180316 |
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| WD01 | Invention patent application deemed withdrawn after publication |