Method for preparing saffron tea and product

A production method and saffron technology, which are applied in the production and product fields of saffron tea, can solve the problems of wasting precious saffron resources, etc., and achieve the effects of improving production efficiency, reducing labor costs, and reducing production costs

Inactive Publication Date: 2012-04-25
浙江六江源绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore existing saffron processing and utilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] After the saffron blooms, the flowers, including the petals, pistils and stamens, are picked as a whole, and the amount is 600 grams per square meter, spread thinly on the sieve plate, and send the sieve plate into the hot air dryer with a high temperature of 105 ° C. Hot air is carried out for 15 minutes, so that the flowers of saffron turn into light purple, forming the first tea of ​​saffron tea, and then the first tea after finishing is placed at a temperature of 60°C for baking, so that the water content of the first tea reaches below 16%. Take it out of the oven to cool down and return to moisture for an hour, so that the water content in the first tea is uniform, and then bake it again until the water content of the saffron tea is uniform to 13%, and the flowers turn purple, then take it out of the oven, and store it in a dry place.

Embodiment 2

[0012] After the saffron blooms, the flowers including the petals, pistils and stamens are picked as a whole, and the amount of 600 grams per square meter is thinly placed on the sieve plate, and the sieve plate is sent into the hot air dryer, and the sieve plate is dried with a temperature of 80 ° C. The high-temperature hot air is used for 20 minutes to fix the saffron, so that the flowers of the saffron will turn into light purple, forming the first tea of ​​saffron tea, and then the first tea after finishing is placed at a temperature of 60°C for baking, so that the water content of the first tea reaches below 16% , take it out of the oven to cool, and return to moisture for an hour, so that the water content of the first tea is uniform, and then baked again until the water content of the saffron tea is evenly distributed to 13%, and the flowers turn purple before being released from the oven and stored in a dry place.

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PUM

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Abstract

The invention discloses saffron tea, which is characterized by being prepared from a whole saffron flower comprising petal, pistil and stamen. The invention further discloses a method for preparing the saffron tea, which is characterized by comprising the steps of: picking the saffron flower, and then de-enzyming, baking, moistening and re-baking the saffron flower to form the saffron tea, wherein the flower is the whole saffron flower comprising the petal, the pistil and the stamen; and the de-enzyming is to fast dehydrate the flower by the hot air of 80 to 110 DEG C. Since the invention makes the pistil, the stamen and the petal which are cast aside but have certain medicinal health functions be used, i.e., turning waste into useful things, the comprehensive utilization of the saffron is achieved, the labor cost for peeling the filaments of the saffron is greatly reduced, the production benefit of the saffron is improved, the production cost of the saffron is reduced and the saffron which is ''the golden plant'' becomes the drinkable tea of ordinary people.

Description

technical field [0001] The present invention relates to a kind of preparation method and product of tea beverage, especially relate to the preparation method and product of saffron tea. Background technique [0002] Saffron (saffron, C rocus sativus L.), also known as saffron and saffron, is a perennial bulbous herbaceous flower plant of the genus Crocus in the family Iridaceae. Saffron is a precious herbal medicine. Saffron has the effects of invigorating blood circulation and promoting menstruation, nourishing blood and removing blood stasis, reducing swelling and relieving pain. It is especially effective for regulating menstruation of women and is a famous gynecological medicine. In recent years, with the rapid development of modern medical pharmacy and molecular biology, the medicinal value of saffron has been studied in detail, and the pharmacological effects of saffron substances have been gradually revealed. Such as the effect on the circulatory system, the effect ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 潘永年陈晓南吴小英
Owner 浙江六江源绿色食品有限公司
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