Processing method of chrysanthemum nankingense H.M. tea

A chrysanthemum brain and processing technology, which is applied in the field of food processing, achieves the effects of low moisture content, good safety performance, and small equipment footprint

Inactive Publication Date: 2012-08-15
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few reports on the development and production of chrysanthemum brain tea. Using microwave rapid drying technology to produce chrysanthemum brain nutrition and health tea can effectively passivate various oxidases (polyphenol oxidase, peroxidase, Catalase, etc.), reduce enzymatic oxidation and non-enzymatic oxidation reactions in the pro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Use the fresh young stems and leaves of chrysanthemum brain as raw material, wash, remove impurities, cut off, weigh 2kg, and quickly inactivate the enzyme through a CM-10S microwave dryer (manufactured by Nanjing Cemu Microwave Technology Co., Ltd.). The leaves are dried and dehydrated in a drying room, the temperature is controlled at 40°C until the moisture content is 60%, the chrysanthemum brain stems and leaves are taken out, fried in an iron pan for 5 minutes, then kneaded and shaped, and dried until the moisture content is 20%. Evenly wet in a closed container for 10 hours, and then send the evenly wetted chrysanthemum brain stems and leaves to a CM-10S microwave dryer (specially produced by Nanjing Cemu Microwave Technology Co., Ltd.), and dry to a moisture content of 6%. After cooling, weigh, quantitatively pack, and seal the bag.

Embodiment 2

[0019] Use the fresh young stems and leaves of chrysanthemum brain as raw material, wash, remove impurities, cut off, weigh 10kg, and quickly inactivate the enzyme through a CM-10S microwave dryer (manufactured by Nanjing Cemu Microwave Technology Co., Ltd.). The leaves are dried and dehydrated in a drying room, the temperature is controlled at 60°C until the moisture content is 40%, the chrysanthemum brain stems and leaves are taken out, fried in an iron pan for 15 minutes, then kneaded and shaped, and dried until the moisture content is 15%. Wet in an airtight container for 20 hours; send the evenly wetted chrysanthemum brain stems and leaves to a CM-10S microwave dryer (specially produced by Nanjing Cemu Microwave Technology Co., Ltd.), and dry until the moisture content is 3%. After cooling, weigh, quantitatively pack, and seal the bag.

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Abstract

The invention discloses a processing method of chrysanthemum nankingense H.M. tea. Fresh and tender chrysanthemum nankingense H.M. stems and leaves are selected, rapid enzyme inactivation and dehydration are carried out by virtue of a CM-10S microwave drying machine, and kneading and refining are carried out to obtain the chrysanthemum nankingense H.M. tea (also called as chrysanthemum leaf tea). Tear water after the tea is made is azure green, clear and transparent and has pleasant scent. The processing method disclosed by the invention has the characteristics that firstly, the fresh and tender chrysanthemum nankingense H.M. stems and leaves are selected, rapid enzyme inactivation is carried out by virtue of a microwave, and enzymatic browning of chrysanthemum nankingense H.M. is inhibited; secondly, microwave drying dehydration is adopted, thus having low energy consumption and high efficiency and being beneficial to continuous production; and thirdly, the obtained chrysanthemum nankingense H.M. tea is azure green, has a strong fresh scent of chrysanthemum nankingense H.M. and maintains special nutrition and active function of the chrysanthemum nankingense H.M., no antiseptic is added in a processing and storing process, and the chrysanthemum nankingense H.M. tea has good storage resistant performance and safety performance.

Description

technical field [0001] The invention provides a processing method of chrysanthemum brain tea using fresh chrysanthemum brain stems and leaves as raw materials, belonging to the technical field of food processing. Background technique [0002] Chrysanthemum nanjingense (chrysanthemum nanjingense), also known as chrysanthemum waterlogging, chrysanthemum head, chrysanthemum dish, chrysanthemum leaf, etc., is a close relative of the herbaceous wild chrysanthemum in the genus Chrysanthemum of the family Asteraceae, and there are wild species in Guizhou, Jiangsu, Hunan and other provinces. There is a small amount of cultivation in various places in the north and south of my country, and the history of artificial cultivation in Nanjing is relatively long. Chrysanthemum brain, wolfberry head and Malan head are also called Nanjing Three Treasures. It is a summer edible vegetable with local characteristics in Nanjing. Its cultivation and consumption history has been more than 100 year...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 李春阳荣德昌王金龙王帆冯进
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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