CN114246235A - Low-temperature chrysanthemum baking method - Google Patents
Low-temperature chrysanthemum baking method Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 22
- 244000189548 Chrysanthemum x morifolium Species 0.000 title 1
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 178
- 238000001035 drying Methods 0.000 claims abstract description 68
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 18
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000003892 spreading Methods 0.000 claims description 28
- 230000007480 spreading Effects 0.000 claims description 28
- 241000628997 Flos Species 0.000 claims description 16
- 230000009849 deactivation Effects 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000012216 screening Methods 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 claims description 6
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 6
- 229960004949 glycyrrhizic acid Drugs 0.000 claims description 6
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims description 6
- 239000001685 glycyrrhizic acid Substances 0.000 claims description 6
- 235000019410 glycyrrhizin Nutrition 0.000 claims description 6
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 6
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Classifications
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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)
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- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a chrysanthemum low-temperature baking method, which specifically comprises the following steps: picking, selecting materials, cleaning, deactivating enzyme, primarily drying, finely drying, dampening, sterilizing, grading, and vacuum packaging; adopting a rocking machine and a multi-layer microwave dryer; the chrysanthemum low-temperature baking method can effectively improve the processing and drying efficiency, shorten the processing time, ensure that the final product keeps good flower type and improve the product quality.
Description
Technical Field
The invention belongs to the technical field of agricultural processing, and particularly relates to a low-temperature chrysanthemum baking method.
Background
Chrysanthemum flower, name of traditional Chinese medicine. The plant taxonomy is perennial root herbaceous plant of Compositae and Chrysanthemum. The cultivation types of the multi-headed chrysanthemum, the single-bodied chrysanthemum, the big chrysanthemum, the cliff chrysanthemum, the artistic chrysanthemum, the plains chrysanthemum and the like are divided according to the cultivation form; the cultivation types are divided into garden holding, retreating holding, anti-holding, messy holding, open heart holding, feimei holding and the like according to the appearance shape of the petals. The chrysanthemum of different types is named with various kinds of names. The chrysanthemum is three of ten famous flowers in China, one of four monarch flowers (plum flower, orchid, bamboo and chrysanthemum) in the flower, and is also one of four cut flowers in the world (chrysanthemum, Chinese rose, carnation and gladiolus), and the yield is at the top. As the chrysanthemum has the grade of clearing cold and proud snow, the famous sentence of "picking chrysanthemum under east hedge, you see south mountain" is only in the way of ceramic. Chinese people have customs of chrysanthemum flower and chrysanthemum wine. Tang. Meng Haoyuan 'Lai' Lai Shi Maotai (ancient times of the department of Others): "when the day of heavy yang comes, chrysanthemum comes. The meaning of luckiness and longevity is given to chrysanthemum in ancient myth legend.
The flos Chrysanthemi is dry capitula of Compositae. Mainly produced in Zhejiang, Anhui, Henan, etc. Harvesting when 9-11 month flowers are full, drying in the shade or baking, or fumigating and steaming, and drying in the sun. Unprocessed. The herbs are classified into Bo Ju, Chu Ju, Gong Ju and Hang Ju according to the producing area and processing method. Since the flowers have different colors, they are divided into yellow chrysanthemum and white chrysanthemum.
In the prior art, the chrysanthemum drying processing is reported more, and the patent of CN107594036A discloses a method for processing yellow chrysanthemum, which adopts time-phased low-temperature drying, can furthest retain the original color, fragrance, taste, shape, nutrition and effective components of the chrysanthemum, does not contain any additive, is nontoxic and harmless to human bodies, but the inventor researches and discovers that the method is lack of screening and sorting the yellow chrysanthemum, so that impurities are easily mixed in the yellow chrysanthemum to influence the processing and the product quality.
CN107789381A discloses a processing method of chrysanthemum, through spraying glycyrrhizic acid solution in the stoving process at the chrysanthemum, improve the nutrient content of chrysanthemum drink, the chrysanthemum adopts the mode of multistage stoving, make the slow shrink deformation of chrysanthemum petal, make dry chrysanthemum keep good flower type, simultaneously, adopt the mode of blowing in chrysanthemum surface syntropy, can further comb the shape of petal, make the petal more neat unanimous, however, inventor's research discovers, this method lacks the disinfection processing link, can't carry out comprehensive disinfection processing to the chrysanthemum, can't guarantee product quality, thereby can't guarantee the security of drinking.
CN102228498A discloses a processing method of chrysanthemum, which comprises the steps of carrying out water-removing and drying on chrysanthemum through a steam water-removing and drying room, and obtaining a qualified product through sampling detection, thereby enabling the chrysanthemum to have various effects of dispelling wind, clearing heat, improving eyesight, detoxifying, treating headache, dizziness, conjunctival congestion, heart and chest dysphoria, furuncle and pyogenic infections, and the preparation method is simple, low in cost and easy to operate.
The chrysanthemum has the functions of dispelling wind and clearing heat, calming the liver and improving eyesight and clearing heat and detoxifying, has a long history of being used as a health-care beverage, and is one of the daily life articles of people in China. The chrysanthemum is popular among people for improving eyesight, refreshing and removing fire, and is a common tea-like beverage. With the continuous improvement of the living standard of people, the chrysanthemum tea is not only limited to the medicinal health-care function, but also needs to retain good ornamental value besides the drinking value required by chrysanthemum products.
In conclusion, how to ensure the safety and the sanitation of the chrysanthemum, thereby improving the product quality and improving the drying processing efficiency is a key and difficult problem of research of technicians in the field, the inventor uses an automatic machine and a disinfection device in the chrysanthemum drying processing process from the aspects of automation and safety, thereby shortening the time required by the drying processing and ensuring the safety and the sanitation of the processed product, and overcoming the problems that the existing method is long in time consumption, low in efficiency, incapable of ensuring the safety of the product and the like.
Disclosure of Invention
According to the low-temperature chrysanthemum baking method, the chrysanthemum is uniform in color and luster after being baked, and long in storage time.
In order to realize the purpose of the invention, the low-temperature chrysanthemum baking method specifically comprises the following steps:
s1, picking and selecting materials: sorting picked chrysanthemum flowers in a grading way, paying attention to ensure the completeness of the chrysanthemum flowers as much as possible during picking, then manually sorting and placing a tray, and removing and screening foreign matters such as stems, leaves and weeds on the picked chrysanthemum flowers during sorting;
s2, cleaning: cleaning the sorted chrysanthemum for 2-4 times, and then placing the chrysanthemum on a drying plate for uniformly spreading for draining;
s3, fixation: deactivating enzyme of flos Chrysanthemi with 95-100 deg.C flos Lonicerae solution, wherein during deactivation of enzyme, the spreading thickness of flos Chrysanthemi is 5-7cm, and the deactivation of enzyme time is 5-8 min;
s4, primary baking: naturally spreading and airing the chrysanthemum subjected to enzyme deactivation to room temperature, and drying the chrysanthemum by stages for 9 to 13 hours by adopting a heat pump to ensure that the water content of the product is 10 to 12.5 percent; during primary drying, the spreading thickness of the chrysanthemum is 0.8-1 cm;
s5, fine baking: placing the chrysanthemum in a microwave dryer, uniformly spreading, adjusting the drying temperature to 45-55 ℃, timing for 1.5-2.5h, and overflowing the water in the chrysanthemum to be dried to the surface of the chrysanthemum under the action of the microwave dryer; uniformly spraying a glycyrrhizic acid solution on the surface of the chrysanthemum, standing for 15-25 minutes, then putting into a microwave dryer for drying, wherein the vacuum degree is 30-120pa, the temperature is-30-0 ℃, the drying is firstly continued for 40-60min, when the moisture of the chrysanthemum is removed by 80-90%, the microwave power of the microwave dryer is adjusted according to the drying curve of the chrysanthemum, the drying time is 15-25min, and when the moisture in the chrysanthemum is reduced to 2-3%, the drying is stopped;
s6, moisture regain: placing the fine dried chrysanthemum in a spreading and drying room with the air humidity of 40-70% for cooling and moisture regaining, and taking out after 10-15 days to obtain a chrysanthemum finished product;
s7, disinfection and sterilization: taking out the dried chrysanthemum from the microwave drying device, and sterilizing the chrysanthemum for 15-25 min;
s8, grading treatment: grading the disinfected chrysanthemum according to the integrity of the flowers;
s9, vacuum packaging: sorting the chrysanthemum again according to the quality, carrying out split nitrogen-filled packaging on the sorted dry chrysanthemum, vacuumizing the packaging bag, sealing, and placing the packaged chrysanthemum into a warehouse for storage.
Preferably, the microwave dryer is a multi-layer microwave dryer.
Preferably, the step S3 is carried out by a shaking machine.
The low-temperature chrysanthemum baking method has the following advantages:
by using automatic instruments such as a rocking machine, a microwave dryer and the like, the processing and drying efficiency can be effectively improved, the processing time can be shortened, the final product can be ensured to keep good patterns, and the product quality can be improved; the honeysuckle solution is sprayed for enzyme deactivation, so that the safety and the nutritional value of the product are improved, the use by a user is facilitated, the nutritional value and the drinking value of the product can be improved, the product has faint scent and refreshing taste, and can relieve summer heat, cool, quench thirst, have strong heat clearing capability and improve the immune function of a human body; the low-temperature chrysanthemum baking method can improve the baking quality and effectively reduce the moisture content in the chrysanthemum, thereby effectively prolonging the storage time and keeping the chrysanthemum with better color and taste.
Detailed Description
The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.
In order to realize the purpose of the invention, the low-temperature chrysanthemum baking method specifically comprises the following steps:
the low-temperature chrysanthemum baking method specifically comprises the following steps:
example 1
S1, picking and selecting materials: sorting picked chrysanthemum flowers in a grading way, paying attention to ensure the completeness of the chrysanthemum flowers as much as possible during picking, then manually sorting and placing a tray, and removing and screening foreign matters such as stems, leaves and weeds on the picked chrysanthemum flowers during sorting;
s2, cleaning: cleaning the sorted chrysanthemum for 2-4 times, and then placing the chrysanthemum on a drying plate for uniformly spreading for draining;
s3, fixation: deactivating enzyme of flos Chrysanthemi with 95-100 deg.C flos Lonicerae solution, wherein during deactivation of enzyme, the spreading thickness of flos Chrysanthemi is 5-7cm, and the deactivation of enzyme time is 5-8 min;
s4, primary baking: naturally spreading and airing the chrysanthemum subjected to enzyme deactivation to room temperature, and drying the chrysanthemum by stages for 9 to 13 hours by adopting a heat pump to ensure that the water content of the product is 10 to 12.5 percent; during primary drying, the spreading thickness of the chrysanthemum is 0.8-1 cm;
s5, fine baking: placing the chrysanthemum in a microwave dryer, uniformly spreading, adjusting the drying temperature to 45-55 ℃, timing for 1.5-2.5h, and overflowing the water in the chrysanthemum to be dried to the surface of the chrysanthemum under the action of the microwave dryer; uniformly spraying a glycyrrhizic acid solution on the surface of the chrysanthemum, standing for 15-25 minutes, then putting into a microwave dryer for drying, wherein the vacuum degree is 30-120pa, the temperature is-30-0 ℃, the drying is firstly continued for 40-60min, when the moisture of the chrysanthemum is removed by 80-90%, the microwave power of the microwave dryer is adjusted according to the drying curve of the chrysanthemum, the drying time is 15-25min, and when the moisture in the chrysanthemum is reduced to 2-3%, the drying is stopped;
s6, moisture regain: placing the fine dried chrysanthemum in a spreading and drying room with the air humidity of 40-70% for cooling and moisture regaining, and taking out after 10-15 days to obtain a chrysanthemum finished product;
s7, disinfection and sterilization: taking out the dried chrysanthemum from the microwave drying device, and sterilizing the chrysanthemum for 15-25 min;
s8, grading treatment: grading the disinfected chrysanthemum according to the integrity of the flowers;
s9, vacuum packaging: sorting the chrysanthemum again according to the quality, carrying out split nitrogen-filled packaging on the sorted dry chrysanthemum, vacuumizing the packaging bag, sealing, and placing the packaged chrysanthemum into a warehouse for storage.
Preferably, the microwave dryer is a multi-layer microwave dryer.
Preferably, the step S3 is carried out by a shaking machine.
Example 2
S1, picking and selecting materials: sorting picked chrysanthemum flowers in a grading way, firstly carrying out mechanical preliminary screening when the chrysanthemum flowers are picked and ensuring the completeness of the chrysanthemum flowers as much as possible, then carrying out manual sorting and placing on a plate, and removing and screening foreign matters such as stems, leaves and weeds on the picked chrysanthemum flowers during sorting; adopt the sieving machine to carry out preliminary screening and help improving the effect of screening, screen other impurity such as scape, garrulous end with the shale shaker, the manual work is picked and is got rid of impurity and the comparatively serious flower of damage, improves the quality of product.
S2, cleaning: cleaning 3 times the chrysanthemum after grading and selecting, and then placing on a drying plate to uniformly spread for draining;
s3, fixation: deactivating enzyme of flos Chrysanthemi with 100 deg.C flos Lonicerae solution, wherein the spreading thickness of flos Chrysanthemi is 7cm, and the deactivation time is 6 min;
s4, primary baking: naturally spreading and airing the chrysanthemum subjected to enzyme deactivation to room temperature, and drying the chrysanthemum by stages for 12 hours by adopting a heat pump to ensure that the water content of the product is 11.5%; during primary drying, the spreading thickness of the chrysanthemum is 1 cm;
s5, fine baking: placing the chrysanthemum into a microwave dryer, uniformly spreading, adjusting the drying temperature to 50 ℃, timing for 2 hours, and enabling the moisture in the chrysanthemum to be dried to overflow to the surface of the chrysanthemum under the action of the microwave dryer; uniformly spraying glycyrrhizic acid solution on the surface of the chrysanthemum, standing for 25 minutes, then putting into a microwave dryer for drying, wherein the vacuum degree is 80pa, the temperature is 10 ℃, firstly, continuously drying for 50 minutes, when the moisture of the chrysanthemum is removed by 90%, adjusting the microwave power of the microwave dryer according to the drying curve of the chrysanthemum, drying for 15 minutes again, and stopping drying when the moisture in the chrysanthemum is reduced to 2.5%;
s6, moisture regain: placing the fine dried chrysanthemum in a spreading and airing room with the air humidity of 60 percent for cooling and moisture regaining, and taking out after 12 days to obtain a finished chrysanthemum product;
s7, disinfection and sterilization: taking out the dried chrysanthemum from the microwave drying device, and sterilizing the chrysanthemum for 20 min;
s8, grading treatment: grading the disinfected chrysanthemum according to the integrity of the flowers;
s9, vacuum packaging: sorting the chrysanthemum again according to the quality, carrying out split nitrogen-filled packaging on the sorted dry chrysanthemum, vacuumizing the packaging bag, sealing, and placing the packaged chrysanthemum into a warehouse for storage.
Preferably, the microwave dryer is a multi-layer microwave dryer.
Preferably, the step S3 is carried out by a shaking machine.
Example 3
S1, picking and selecting materials: sorting picked chrysanthemum flowers in a grading way, paying attention to ensure the completeness of the chrysanthemum flowers as much as possible during picking, then manually sorting and placing a tray, and removing and screening foreign matters such as stems, leaves and weeds on the picked chrysanthemum flowers during sorting;
s2, cleaning: cleaning the sorted chrysanthemum for 4 times, and then placing the chrysanthemum on a drying plate to be uniformly spread for draining;
s3, fixation: deactivating enzyme of flos Chrysanthemi with 95 deg.C flos Lonicerae solution, wherein the spreading thickness of flos Chrysanthemi is 5cm, and the deactivation time is 5 min;
s4, primary baking: naturally spreading and drying the chrysanthemum subjected to water removal to room temperature, and drying the chrysanthemum by stages for 9-13h by using a heat pump so that the water content of the product is 10%; during primary drying, the spreading thickness of the chrysanthemum is 0.8 cm;
s5, fine baking: placing the chrysanthemum in a microwave dryer, uniformly spreading, adjusting the drying temperature to 45-55 ℃, timing for 1.5-2.5h, and overflowing the water in the chrysanthemum to be dried to the surface of the chrysanthemum under the action of the microwave dryer; uniformly spraying a glycyrrhizic acid solution on the surface of the chrysanthemum, standing for 15 minutes, then putting the chrysanthemum into a microwave dryer for drying, wherein the vacuum degree is 120pa, the temperature is 0 ℃, the drying is firstly continued for 40 minutes, when 80% of moisture of the chrysanthemum is removed, the microwave power of the microwave dryer is adjusted according to the drying curve of the chrysanthemum, the drying time is 25 minutes again, and when the internal moisture of the chrysanthemum is reduced to 3%, the drying is stopped;
s6, moisture regain: placing the fine dried chrysanthemum in a spreading and airing room with the air humidity of 70 percent for cooling and moisture regaining, and taking out after 10-15 days to obtain a finished chrysanthemum product;
s7, disinfection and sterilization: taking out the dried chrysanthemum from the microwave drying device, and sterilizing the chrysanthemum for 15 min;
s8, grading treatment: grading the disinfected chrysanthemum according to the integrity of the flowers;
s9, vacuum packaging: sorting the chrysanthemum again according to the quality, carrying out split nitrogen-filled packaging on the sorted dry chrysanthemum, vacuumizing the packaging bag, sealing, and placing the packaged chrysanthemum into a warehouse for storage.
Preferably, the microwave dryer is a multi-layer microwave dryer.
Preferably, the step S3 is carried out by a shaking machine.
The low-temperature chrysanthemum baking method has the following advantages:
by using automatic instruments such as a rocking machine, a microwave dryer and the like, the processing and drying efficiency can be effectively improved, the processing time can be shortened, the final product can be ensured to keep good patterns, and the product quality can be improved; the honeysuckle solution is sprayed for enzyme deactivation, so that the safety and the nutritional value of the product are improved, the use by a user is facilitated, the nutritional value and the drinking value of the product can be improved, the product has faint scent and refreshing taste, and can relieve summer heat, cool, quench thirst, have strong heat clearing capability and improve the immune function of a human body; the low-temperature chrysanthemum baking method can improve the baking quality and effectively reduce the moisture content in the chrysanthemum, thereby effectively prolonging the storage time and keeping the chrysanthemum with better color and taste.
The technical features of the above embodiments can be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the above embodiments are not described, but should be considered as the scope of the present specification as long as there is no contradiction between the combinations of the technical features. The above examples only show some embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (3)
1. The low-temperature chrysanthemum baking method specifically comprises the following steps:
s1, picking and selecting materials: sorting picked chrysanthemum flowers in a grading way, paying attention to ensure the completeness of the chrysanthemum flowers as much as possible during picking, then manually sorting and placing a tray, and removing and screening foreign matters such as stems, leaves and weeds on the picked chrysanthemum flowers during sorting;
s2, cleaning: cleaning the sorted chrysanthemum for 2-4 times, and then placing the chrysanthemum on a drying plate for uniformly spreading for draining;
s3, fixation: deactivating enzyme of flos Chrysanthemi with 95-100 deg.C flos Lonicerae solution, wherein during deactivation of enzyme, the spreading thickness of flos Chrysanthemi is 5-7cm, and the deactivation of enzyme time is 5-8 min;
s4, primary baking: naturally spreading and airing the chrysanthemum subjected to enzyme deactivation to room temperature, and drying the chrysanthemum by stages for 9 to 13 hours by adopting a heat pump to ensure that the water content of the product is 10 to 12.5 percent; during primary drying, the spreading thickness of the chrysanthemum is 0.8-1 cm;
s5, fine baking: placing the chrysanthemum in a microwave dryer, uniformly spreading, adjusting the drying temperature to 45-55 ℃, timing for 1.5-2.5h, and overflowing the water in the chrysanthemum to be dried to the surface of the chrysanthemum under the action of the microwave dryer; uniformly spraying a glycyrrhizic acid solution on the surface of the chrysanthemum, standing for 15-25 minutes, then putting into a microwave dryer for drying, wherein the vacuum degree is 30-120pa, the temperature is-30-0 ℃, the drying is firstly continued for 40-60min, when the moisture of the chrysanthemum is removed by 80-90%, the microwave power of the microwave dryer is adjusted according to the drying curve of the chrysanthemum, the drying time is 15-25min, and when the moisture in the chrysanthemum is reduced to 2-3%, the drying is stopped;
s6, moisture regain: placing the fine dried chrysanthemum in a spreading and drying room with the air humidity of 40-70% for cooling and moisture regaining, and taking out after 10-15 days to obtain a chrysanthemum finished product;
s7, disinfection and sterilization: taking out the dried chrysanthemum from the microwave drying device, and sterilizing the chrysanthemum for 15-25 min;
s8, grading treatment: grading the disinfected chrysanthemum according to the integrity of the flowers;
s9, vacuum packaging: sorting the chrysanthemum again according to the quality, carrying out split nitrogen-filled packaging on the sorted dry chrysanthemum, vacuumizing the packaging bag, sealing, and placing the packaged chrysanthemum into a warehouse for storage.
2. The chrysanthemum low-temperature roasting method according to claim 1, wherein the microwave dryer is a multilayer microwave dryer.
3. The chrysanthemum low-temperature baking method as claimed in claim 1, wherein the step S3 is carried out by using a rocking machine.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109958A (en) * | 2012-12-01 | 2013-05-22 | 安徽菊泰滁菊草本科技有限公司 | Chrysanthemum tea preparation process implemented through soaking in ozone water |
| CN109123007A (en) * | 2018-09-25 | 2019-01-04 | 黄山市钰农食品有限公司 | A kind of colored chrysanthemum for tea use drying processing method with health care function |
| CN110934213A (en) * | 2019-12-20 | 2020-03-31 | 射阳县亚大菊花制品有限公司 | Chrysanthemum drying method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109958A (en) * | 2012-12-01 | 2013-05-22 | 安徽菊泰滁菊草本科技有限公司 | Chrysanthemum tea preparation process implemented through soaking in ozone water |
| CN109123007A (en) * | 2018-09-25 | 2019-01-04 | 黄山市钰农食品有限公司 | A kind of colored chrysanthemum for tea use drying processing method with health care function |
| CN110934213A (en) * | 2019-12-20 | 2020-03-31 | 射阳县亚大菊花制品有限公司 | Chrysanthemum drying method |
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