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Method for processing and packaging chrysanthemum tea

A packaging method, the technology of chrysanthemum, applied in the field of packaging, can solve the problems of short shelf life, excessive drying of petals, slow infiltration time, etc., and achieve the effect of less falling, good taste and long storage time

Inactive Publication Date: 2013-09-25
KUNSHAN HAOLIDA PACKING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chrysanthemum tea has the effects of soothing the gallbladder and improving eyesight, dispelling wind and clearing heat, refreshing and refreshing the mind. At the same time, chrysanthemum tea also has the effect of lowering blood pressure. It is a good auxiliary drug for lowering blood pressure. When soaking, the infiltration time is slow, so that the chrysanthemum floats on the water surface, and it is easy to drink chrysanthemum when drinking tea. The traditional processing method will easily lead to excessive drying of the petals, which will cause the petals to fall off. The quality of the dried chrysanthemum cannot meet the requirements. The market The chrysanthemum tea on the market is usually packaged directly in plastic bags, resulting in a short shelf life. Such packaging can easily cause the petals to fall off, resulting in poor appearance of the brewed chrysanthemum tea, thereby reducing the quality of the scented tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Select the picked chrysanthemums to remove spoiled and incomplete chrysanthemums; steam the chrysanthemums for 8 minutes, and then dry them with hot air for 6 hours; sort the quality of the chrysanthemums and pack them into plastic packaging bags; plastic packaging bags The medium punch is like 1-2 atmospheres of nitrogen, and the amount of petals dropped by 6% is brewed;

Embodiment 2

[0014] Select the picked chrysanthemums to remove spoiled and incomplete chrysanthemums; steam the chrysanthemums for 10 minutes, and then dry them with hot air for 7 hours; sort the quality of the chrysanthemums and pack them into plastic packaging bags; plastic packaging bags The medium punch is like 1.5 atmospheres of nitrogen, and the amount of petals dropped by 3% is brewed;

Embodiment 3

[0016] Select the picked chrysanthemums to remove spoiled and incomplete chrysanthemums; steam the chrysanthemums for 12 minutes, and then dry them with hot air for 8 hours; sort the quality of the chrysanthemums and pack them into plastic packaging bags; plastic packaging bags The middle punch is like 1 atmosphere of nitrogen, and the amount of petals dropped by 2.5% is brewed;

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PUM

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Abstract

The invention discloses a method for processing and packaging chrysanthemum tea. In the conventional processing and packaging method, the drop amount of petals is large and the preservation time is short. The method for processing and packaging chrysanthemum tea comprises the following steps of: selecting the picked chrysanthemum, and removing metamorphic and incomplete chrysanthemum; cooking the chrysanthemum for 8-15 minutes, and drying for 6-10 hours through hot wind airflow so as to enable the water content to be 10-15%; sorting the chrysanthemum based on the quality and encapsulating into plastic packaging bags; introducing nitrogen equal to 1-2 barometric pressure into the plastic packaging bags. By adopting the processing and packaging method, the drop amount of petals is small, and the preservation time is long.

Description

technical field [0001] The invention belongs to the field of packaging, and in particular relates to a method for processing and packaging chrysanthemum tea. Background technique [0002] Chrysanthemum tea has the effects of soothing the gallbladder and improving eyesight, dispelling wind and clearing heat, refreshing and refreshing the mind. At the same time, chrysanthemum tea also has the effect of lowering blood pressure. It is a good auxiliary drug for lowering blood pressure. When soaking, the infiltration time is slow, so that the chrysanthemum floats on the water surface, and it is easy to drink chrysanthemum when drinking tea. The traditional processing method will easily lead to excessive drying of the petals, which will cause the petals to fall off. The quality of the dried chrysanthemum cannot meet the requirements. The market The chrysanthemum tea sold on the market is generally directly packaged in plastic bags, resulting in a short shelf life. Such packaging is...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 陈建明
Owner KUNSHAN HAOLIDA PACKING CO LTD