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Processing method for keeping original color of wild honeysuckle flower tea

A processing method, the technology of mountain silver flower, which is applied in the field of processing to maintain the original color of mountain silver flower tea, can solve the problems of long processing time and color change of honeysuckle, and achieve the effect of improving product quality

Inactive Publication Date: 2011-11-02
XIUSHAN SHENGDA AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Honeysuckle is dried in a drying room. It takes 8 hours from loading to baking, brazing, and flowering. If the processing time is too long, it will easily cause the color of honeysuckle to change.

Method used

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Examples

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Embodiment Construction

[0006] Take 100kg of fresh silver buds and put them directly into the screen-type conveyor-type high-temperature steam fixing machine to quickly kill the greens. The steam temperature is 95°C. After 60 seconds, it enters the screen-type conveyor belt-type low-temperature air-conditioning cooling box for rapid cooling, the temperature of the cold air is 5 °C, and after 60 seconds, it enters the screen-type conveyor belt-type rapid drying box, the hot air temperature is 100 °C, take out after 40 minutes, and then Cool and store.

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PUM

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Abstract

The invention discloses a processing method for keeping an original color of wild honeysuckle flower tea. The processing method concretely comprises the following steps of: holding wild honeysuckle flowers in a ventilated basket when plucking; then directly processing or storing in a preserving refrigeratory, and quickly inactivating with high-temperature steam; quickly dehumidifying with cold wind; quickly cooling with low-temperature cold air; and finally, drying quickly, cooling down and packaging and storing. Due to high-speed and high-temperature processing, before polyphenol oxidase in the wild honeysuckle flower tea decomposes beneficial substances therein, the activity of the polyphenol oxidase is damaged by high temperature and dehydration and quickly cooled, therefore, the activity of the polyphenol oxidase is astringed, the effect of keeping the original color of wild honeysuckle buds is achieved, and the product quality is greatly improved.

Description

technical field [0001] The invention relates to a processing method for montane tea, in particular to a processing method for maintaining the primary color of montane tea. Background technique [0002] Mountain silver flower is one of the traditional Chinese medicinal materials, and it is also a raw material for medicine and food. In the field of traditional Chinese medicine, it has been used for the treatment of carbuncle and furuncle, throat paralysis, erysipelas, heat toxin and blood dysentery, wind-heat cold, and warm-heat disease; now it is more used for health care tea; the demand is great. The silver flower produces flowers in June every year. The flowering period is cloudy and rainy. The water content of the flowers is large, and it is easy to deteriorate rapidly after picking. Only by destroying the activity of polyphenol oxidase in the flowers and dehydrating them can the quality of the silver flower remain unchanged. At present, the commonly used methods are: pos...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 姚茂华
Owner XIUSHAN SHENGDA AGRI DEV
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