Method for processing high-grade and high-quality chrysanthemum beverage

Abstract

The invention provides a method for processing a high-grade and high-quality chrysanthemum beverage. The method comprises the following steps of: killing green of high-quality feverfew or buds (chrysanthemum buds), which serve as raw materials, by a wire mesh belt steam heat green killing machine with steam and hot air, and then heating, dewatering and drying the processed high-quality feverfew or buds in a closed container with vacuumizing, refrigerating and heating functions under a certain vacuum degree and a certain refrigeration condition until the moisture content of the dried feverfew or buds is less than or equal to 10 percent. The chrysanthemum beverage product keeps more effective substances such as flavones and has the advantages that the color and the form are natural, fresh and live, the fragrance is mellow and rich, the flavor is purely sweet and the quality is high.

Description

technical field [0001] The invention relates to a processing method of high-grade and high-quality drinking chrysanthemum, which belongs to the technical field of health drink processing. Background technique [0002] Chrysanthemum originates in China, is one of my country's top ten famous flowers, has a long history of cultivation, and can be seen almost everywhere in all parts of the country. There are various varieties of chrysanthemums, with a light and pleasant fragrance, and extraordinary functions. It is a common flower with the same origin of medicine and food. Our country has the habit of appreciating and eating chrysanthemums since ancient times, and it has been going on for thousands of years. . Chrysanthemum is a perennial herb, its flower stems and leaves all contain volatile oil, and contain inulin, adenine, choline, stachydrine, amino acids, flavonoids, trace vitamin B1 and so on. Chrysanthemum is sweet, bitter and cold in nature, and it belongs to the lung ...

AI Technical Summary

Problems solved by technology

The water content of the steamed chrysanthemum is higher than that of the fresh chrysanthemum, and the petals stick to each other to form a cake, the petals are easy to rot, and the appearance is poor; while natural drying or hot air drying requires long processing time and low production efficiency, especially the drying method Affected greatly by environment, product easily goes bad, and these two kinds of methods product quality are not easy to control, can not make the requirement that color, fragrance, shape, taste are kept unchanged well after chrysanthemum is dried, and the effective substance loss in chrysanthemum is also comparatively large. It is difficult to make high-quality high-grade chrysanthemum tea, but using sulfur fumigation method, although the dried chrysanthemum has a yellowish-white color and no browning, it has "good looks", and does not require special equipment and low cost, but the chrysanthemum after sulfur fumigation Residual sulfites, etc., will cause sore throat, stomach discomfort and other harm to the human body

Therefore, the traditional chrysanthemum tea production process is difficult to meet the requirements of high-quality agricultural products