Bud (embryo) chrysanthemum tea and processing method

A technology of chrysanthemum tea and chrysanthemum, which is applied in the field of chrysanthemum commonly known as chrysanthemum tea and its processing, can solve the problems of large randomness, dryness of flower identification, easy falling off of identification pieces, etc., and achieve high flower shape integrity and high nutritional content , the effect of fresh fruit

Active Publication Date: 2008-09-03
凌如文
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, steamed celery is firstly steamed, and then dried in the sun. The traditional process is not only random, but also causes the flower parts to be too dry, making the leaves easy to fall off, and the quality of dried chrysanthemums cannot meet the requirements.
In addition, chrysanthemums are produced in the southern region, where there are more rainy days than in the north, and they will become moldy and deteriorate in case of cloudy rain. However, the flowering period of chrysanthemums is concentrated, and the entire flowering period is about 20 days. If they are not collected, they will fall off. Chrysanthemum also can't achieve the original shape, original shape, and original taste of chrysanthemum, and keep the color, fragrance, taste and shape of chrysanthemum unchanged

Method used

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Embodiment approach

[0015] The second embodiment of the method for processing chrysanthemum (fetus chrysanthemum) tea of ​​the present invention: picking the chrysanthemum when the flower buds are open as the raw material, cleaning and other processing pre-processes and subsequent grading, packaging processes, and the controlled moisture content are compared with the first The embodiment is the same and will not be repeated here. The difference is that the selected and washed fresh chrysanthemum (fetus chrysanthemum) flowers are steam-cured for 50 seconds, and then dried by hot air for 6-7 hours before packaging.

[0016] The third embodiment of the processing method of Baochrysanthemum (fetus chrysanthemum) tea of ​​the present invention: picking the chrysanthemum when the flower buds are open as the raw material, cleaning and other processing pre-processes and subsequent grading, packaging processes, and the controlled moisture content The embodiments are the same and will not be repeated here. The...

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Abstract

A chrysanthemum flower bud tea with rich nutrients and good color, smell and taste is prepared from fresh chrysanthemum flower buds through washing with clean water, microwave heating, drying by hot airflow and packing.

Description

Technical field: [0001] The invention relates to a chrysanthemum tea commonly known as fetal chrysanthemum tea and a processing method thereof, and belongs to the technical field of chrysanthemum tea. Background technique: [0002] In the prior art, the chrysanthemum in the chrysanthemum tea is completely opened and processed. Because the water content of the fresh chrysanthemum is relatively high, the water content must reach more than 80%. Dry, and the water content of the flower head part should account for more than 85% of the whole water content, and the organization is relatively old, and it is not easy to lose water. Dried chrysanthemums are mostly used to make tea for drinking. The original color, original flavor, and original form after drying are required. Once the dried chrysanthemum is soaked in boiling water, the color, shape, taste and nutritional ingredients are basically the same as fresh chrysanthemum. This requires drying after maturation, strong drying of the f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A23F3/06
Inventor 凌如文
Owner 凌如文
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