Milk chrysanthemum (chrysanthemum rice) tea and processing method thereof

A technology for milk chrysanthemum and chrysanthemum tea, applied in the direction of tea substitutes, etc., can solve the problems of easy discoloration, yellowing and mildew, inconsistent drying and wetness of tea, pollution of chemical components, etc. Fresh, nutritious effect

Active Publication Date: 2010-05-12
射阳县东茗菊花茶厂
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0002] The chrysanthemum in the prior art chrysanthemum tea one is to be plucked and processed after fully opening; the 2nd, the chrysanthemum when plucking bud opening is raw material, and the flower after chrysanthemum fully opens or the opening all makes flower be exposed under the natural state, therefore, All are likely to be polluted by dust, pestici

Method used

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Embodiment approach

[0014] From October 10th to November 5th of the solar calendar every year, the chrysanthemum flower buds that have formed flower buds to the opening of the flower buds are picked from the farmland. First, select the flower buds with defects such as blackening and insect spots. Sift through a sieve for size classification, wash with clean water, and steam for 0.5-1.5 minutes in a farmhouse disc bamboo cage. The heat-dissipated raw materials are placed in an electric heating constant temperature oven for the first drying. The total time of the first drying is within the range of 5-7 hours. In the first 1.5-2.5 hours of this drying, the temperature Control the temperature at 80-85°C, and control the temperature at 70-75°C in the later stage; take it out and place it at room temperature for 30-48 hours to soften it, and then dry it for the second time, and control the temperature within the range of 65-75°C. Drying for 5-7 hours, the moisture content is controlled between 8-15%, t...

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Abstract

The invention relates to milk chrysanthemum (chrysanthemum rice) tea and a processing method thereof. The milk chrysanthemum (chrysanthemum rice) tea is characterized in that the raw material of the chrysanthemum tea is the flower buds of chrysanthemum which are already formed and are not open. The processing method is characterized by comprising the following steps: picking the flower buds of the chrysanthemum which are already formed and not open as the raw material, sieving the raw material, classifying according to the size, cleaning by clear water, steaming by the steam of a circular disk bamboo steamer, fixing, afterwards drying twice, taking out after drying once, and putting at room temperature for 30-48 hours and then secondary drying after softening. Because the chrysanthemum in early puberty is adopted as the raw material, the invention has the following advantages: (1) fruits are fresh and tender, nutritional components are high, and the mouth feel is better than that of the chrysanthemum with opening flower buds and completely opened petals; (2) the raw material is not easily polluted by dust in air, pesticide and harmful chemical components in the face of opening or florescence; and (3) the drying of the processing method is carried out by two sections, and the phenomena of softening, easy discoloration, yellowing and mouldy change of a finished product of tea in the prior art are overcome.

Description

Technical field: [0001] The invention relates to a chrysanthemum tea, in particular a milk chrysanthemum (chrysanthemum) tea and a processing method thereof. Background technique: [0002] The chrysanthemum in the prior art chrysanthemum tea is firstly plucked and processed after being fully opened; secondly, the chrysanthemum when the bud is opened is picked as the raw material, and the chrysanthemum is fully opened or the flower after the opening is exposed to the natural state, therefore, All have the possibility of being polluted by dust, pesticides and harmful chemical components in the air. The processing method of the prior art has the advantages of high degree of mechanization, and the disadvantage is: because the chrysanthemum is processed to reach the finished product at one time, the finished tea has inconsistent dryness and wetness, softening phenomenon, easy discoloration, yellowing and mildewing. SUMMARY OF THE INVENTION [0003] The object of the present in...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 沈小东
Owner 射阳县东茗菊花茶厂
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