Processing method of honeysuckle tea

Abstract

A processing method of honeysuckle tea has a technical scheme that the method comprises the following steps of picking at regular time, bud grading, enzyme deactivation by steam, hot air drying, natural cooling, packaging and warehousing; the beneficial effect is that: honeysuckle buds are picked at 8:30-11:00 in the morning everyday, which can ensure that fresh flowers contain the most beneficial components and dew is prevented; grading of the buds can ensure uniform processing; enzyme deactivation by steam can rapidly inhibit the activity of polyphenol oxidase, and effectively prevent the decomposition of honeysuckle chlorogenic acid; direct hot air drying is performed after enzyme deactivation without cooling or cold air dehumidification, which can rapidly remove residual water contained in fresh flowers, destroys the activity of polyphenol oxidase, and allows the honeysuckle tea to be maintained to be undeteriorated for a long time; the honeysuckle tea processed by the method has a jade green color, and a lifelike shape; nutrient components can be maintained to be less lost; the infused tea has a bright and clear soup color, and a complete flower shape; the invention can greatly increase the drinking value and appearance quality of honeysuckle tea.

Description

technical field [0001] The invention relates to a processing method of tea products, in particular to a processing method of honeysuckle tea. Background technique [0002] Honeysuckle belongs to Lonicera, and the whole plant can be used as medicine. The buds contain volatile aromatic oils, inositol, saponins, chlorogenic acid, flavonoids, cinnamic acid, nerolidol, jasmonal, etc. The stems contain alkaloids. It contains honeysuckle and luteolin, etc. It is one of the traditional Chinese medicinal materials, and it is also a raw material for both medicine and food. It has the effects of clearing away heat and detoxifying, cooling wind and heat, protecting the liver and promoting gallbladder. It has been used in the field of traditional Chinese medicine for carbuncles and boils. , sore throat, erysipelas, heat-toxin bloody dysentery, wind-heat cold, and treatment of warm-heat diseases; now it is more used for health care and health tea, honeysuckle tea has a pleasant aroma, and...

AI Technical Summary

Problems solved by technology

[0004] First of all, during processing, due to the increase in temperature, the activity of polyphenol oxidase in flower buds is stimulated, and then decomposes chlorogenic acid and other beneficial substances. Due to the long processing time, chlorogenic acid will be destroyed in large quantities, and it will also make Honeysuckle turns brown, seriously affecting product quality

[0005] Secondly, there are many uncertain factors in the process of applying these methods, such as continuous manual turning, moving in and out, which will inevitably cause mechanical damage or mixed impurities, which will affect product quality

[0006] For example, Patent No. 01108675.0 discloses the patented technology of "making method of honeysuckle tea", which adopts grading airing, steaming, dehumidification and cooling airing, raw fire baking, airing selection, full fire baking, vacuum packaging and preservation. Although it is simple and easy to promote, it is obvious that due to the long processing time, it is easy to cause a large amount of damage to chlorogenic acid and other beneficial substances

Images