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Method for processing tree plant flowers

A technology of tea tree flowers and processing methods, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of not being able to maintain the original shape of flowers, loss of nutrients and aroma substances, and large changes in color and luster, so as to be beneficial to vegetative growth and drinking And easy to carry, various forms of effect

Inactive Publication Date: 2008-02-27
JIANGXI SERICULTURE & TEA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of tea flower processing method, this method can effectively keep the nutritive substance, color and luster, fragrance and original shape of tea tree flower, solves the problem of large color and luster change, serious loss of nutrition and aroma substance existing in the current camellia processing process, Can not keep the original shape of flowers and other problems; the processed camellia can be brewed directly, and the directly brewed camellia basically maintains the shape and color of fresh flowers; it can also be added to food after being crushed or processed into lozenges for direct consumption , chewable tablets

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] 1. Processing method of white tea tree flowers:

[0012] (1) Withering: Pick tea tree flowers and spread them thinly on bamboo trays with a thickness of 2 cm, and wither for 4 hours.

[0013] (2) Microwave drying: high heat, 4 minutes;

[0014] (3) Liquid phase replacement: soak in glycerin (5) + absolute ethanol (5) for 10 minutes → soak in glyceryl stearate (7) + glycerin (3) for 10 minutes → soak in glyceryl stearate + beeswax for 10 minutes;

[0015] (4) Preservation of color, aroma and shape: 0.1% β-cyclodextrin and 1.0% konjac polysaccharide were mixed and soaked for 10 minutes;

[0016] (5) Microwave drying: high heat, 30 seconds;

[0017] (6) Finished flowers (green tea type).

Embodiment 2

[0019] Processing method of red or yellow tea tree flowers:

[0020] (1) Withering: Pick tea tree flowers and spread them thinly on bamboo trays with a thickness of 2 cm, and wither for 4 hours.

[0021] (2) Microwave drying: high heat, 4 minutes;

[0022] (3) Liquid phase replacement: soak in glycerin + absolute ethanol for 10 minutes → soak in glyceryl stearate + glycerin for 10 minutes → soak in glycerol stearate + beeswax for 10 minutes;

[0023] (4) Color-preserving, fragrance-preserving and setting treatment: 0.2% citric acid, 0.1% β-cyclodextrin and 1.0% konjac polysaccharide were mixed and soaked for 10 minutes;

[0024] (5) Microwave drying: high heat, 30 seconds.

[0025] (6) Finished flowers (green tea type).

Embodiment 3

[0027] Processing method of black tea type camellia

[0028] (1) Withering: Pick tea tree flowers and spread them thinly on bamboo trays, with a thickness of 2cm, and wither for 22 hours;

[0029] (2) Fermentation: 3 hours of indoor fermentation at a temperature of 35°C and a relative humidity of about 75%;

[0030] (3) Microwave drying: high heat, 4 minutes;

[0031] (4) Liquid phase replacement: soak in glycerin + absolute ethanol for 10 minutes → soak in glyceryl stearate + glycerin for 10 minutes → soak in glyceryl stearate + beeswax for 10 minutes;

[0032] (5) Color-preserving, fragrance-preserving and shaping treatment: 0.1% β-cyclodextrin and 1.0% konjac polysaccharide were mixed and soaked for 10 minutes;

[0033] (6) Microwave drying: high heat, 30 seconds;

[0034] (7) Finished flowers (black tea type).

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PUM

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Abstract

The invention discloses a making method of fresh camellia through withering, microwave high-heat drying, liquid phase substituting processing and using large biological molecule to treat camellia through liquid phase substituting processing and microwave high-heat drying again, which is characterized by the following: improving scent substance and reducing bitter through withering; keeping color-scent-smell and nutrient of fresh camellia through microwave high-heat drying; using glycerin, anhydrous alcohol, glyceryl stearate and beeswax to be liquid phase substituting processing to keep fresh flower not wrinkling and keep petal wrinkling to recover aspect of fresh camellia; treating through beta-cyclodextrin and konjak polysaccharide to protect color-scent-aspect and to promote water permeating in camellia rapidly while soaking and drinking; keeping aspect after processing fresh flower to soak-drink directly and keeping inherent aspect after soaking and drinking.

Description

technical field [0001] The invention relates to a processing method of tea tree flowers, in particular to a processing method of tea tree flowers combining microwave processing technology with color, fragrance, shape and setting treatments. Background technique [0002] Tea tree flowers are the reproductive organs of tea trees. The flower buds differentiate from June to July, bloom from October to December, and the seeds mature at the same time in the second year. The entire growth period takes 17 months. During this slow growth period, flowers and fruits and The tea leaves grow on the branches and absorb the nutrients of the tea tree. Modern studies have found that the main components of tea tree flowers are protein, tea polysaccharides, tea polyphenols, amino esters, vitamins, superoxide dismutase (SOD), catalase (CAJ), and zinc, calcium, magnesium, copper, Manganese, potassium, sodium and other trace elements. Contains catechin compounds similar to tea leaves, its total...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
Inventor 杨普香杨帆彭晓虹刘小仙聂樟清
Owner JIANGXI SERICULTURE & TEA RES INST