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Milk chrysanthemum (chrysanthemum rice) tea and processing method thereof

A technology for chrysanthemum rice and chrysanthemum buds is applied in the field of milk chrysanthemum tea and its processing, which can solve the problems of easy discoloration, yellowing and mildew, pollution of chemical components, inconsistent drying and wetness of tea, etc. , The effect of high nutrient content and fresh fruit

Active Publication Date: 2012-05-09
射阳县东茗菊花茶厂
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  • Abstract
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  • Claims
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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, pesticides and harmful chemical components in the air
The processing method of the prior art has the advantage of a high degree of mechanization, and the disadvantage is that: because the chrysanthemum is processed into a finished product at one time, the finished tea has inconsistent dryness and wetness, softening phenomenon, easy to change color, yellow and mildew

Method used

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Embodiment approach

[0014] From October 10th to November 5th of the Gregorian calendar every year, the chrysanthemum buds that have formed flower buds to the opening of the flower buds are picked from the farmland. Sieve for size classification, wash with clean water, and use the farmhouse’s disc bamboo cage to steam steam for 0.5-1.5 minutes. The raw materials that dissipate the heat are placed in an electric constant temperature oven for the first drying. The total time for the first drying is within 5-7 hours. During the first 1.5-2.5 hours of this drying, the temperature Control it at 80-85°C, and control the temperature at 70-75°C in the later stage; take it out and let it soften at room temperature for 30-48 hours, then dry it for the second time, and control the temperature within the range of 65-75°C. Dry for 5-7 hours, and control the moisture content between 8-15%, which is the finished product.

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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 inearly 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 inthe prior art are overcome.

Description

Technical field: [0001] The invention relates to a chrysanthemum tea, in particular to a milk chrysanthemum (chrysanthemum) tea and a processing method thereof. Background technique: [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 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 advantage of high degree of mechanization, and the disadvantage is: because the chrysanthemum is processed into a finished product at one time, the finished tea has inconsistent dryness and wetness, softening phenomenon, easy to change color, yellow and mildew. Contents of the invention [0003] The object of the present invention is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 沈小东
Owner 射阳县东茗菊花茶厂
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