Processing method for chrysanthemums

A processing method, the technology of chrysanthemum, which is applied in the field of chrysanthemum processing, can solve the problems of nutrient loss, chrysanthemum not beautiful, time-consuming, etc., and achieve the effect of improving quality and quality, maintaining original quality, and simple operation process

Inactive Publication Date: 2014-01-22
QUANJIAO GONGJUYUAN TEA FACTORY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the above chrysanthemum processing process, high temperature is used to dry the chrysanthemums. Due to the high temperature drying, the nutrients in the chrysanthemums are likely to be lost. During the drying process, the chrysanthemums are easily dried or even zoomed due to the high temperature, resulting in the brewed chrysanthemums Not beautiful enough, the soup color is not pure enough, the aroma is not enough
Moreover, the cooling process takes a long time, the production efficiency is relatively low, and it is difficult to ensure the cooling environment of the chrysanthemums during the cooling process.

Method used

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Embodiment Construction

[0016] The fresh chrysanthemum of the present invention is taken from Anhui Chuju, and is gathered at the end of October. When harvesting, it should be harvested in batches, and the optimum harvesting period is when the flower center (tubular flower) 2 / 3 is open. Cut the flower heads directly when harvesting. Process immediately, screen out the chrysanthemums with complete flowers, no mildew and stamens, and the flower diameter is more than 32mm for high quality. Dry the selected fresh chrysanthemums for the first round, the drying temperature is 50°C, and the first round drying time is 10 hours. After the first round of drying, the water content of petals is about 70%, and the water content of stamens The loss is very small, so put the chrysanthemum in a cool and ventilated place indoors for 24 hours; the water in the stamens is absorbed by the petals during the cooling process, and after the cooling is completed, the water in the stamens and petals reaches a balance.

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Abstract

The invention discloses a processing method for chrysanthemums, which relates to the technical field of chrysanthemum processing, and is high in processing efficiency. According to the processing method, nutritional ingredients of chrysanthemums can be effectively retained, and brewed chrysanthemums are attractive and pure in color. The method comprises the steps of picking up fresh chrysanthemums; separating out impurities and unqualified chrysanthemums; performing primary drying at the temperature of 45-55 DEG C for 9-11 hours; spreading dried chrysanthemums at an indoor cool ventilating part for 24 hours; performing secondary drying at the temperature of 50-60 DEG C for 15-20 hours; spreading the dried chrysanthemums at the indoor cool ventilating part for 2 hours; enhancing the fragrance of the chrysanthemums at the temperature of 95-105 DEG C for less than 1 hour.

Description

technical field [0001] The invention relates to the technical field of chrysanthemum processing, in particular to a method for processing chrysanthemums. Background technique [0002] Chu chrysanthemum is one of the four famous authentic medicinal materials in Anhui Province, ranking first among the four major medicinal chrysanthemums in the country. It is a good product for both medicine and tea. Mainly produced in Chuzhou, it is the most dense petal among chrysanthemums. Modern pharmacological detection and analysis show that Chuju contains effective ingredients such as flavonoids, volatile oils, amino acids, and trace elements. The eucalyptol, borneol, and eucalyptol in its volatile oil are significantly higher than those of other chrysanthemums, and the total flavonoids are higher than other chrysanthemums. It is 32-61% higher; it contains 8 kinds of amino acids and 10 kinds of trace elements necessary for the human body. The "selenium" in chrysanthemum is 8-40 times h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 马朝东
Owner QUANJIAO GONGJUYUAN TEA FACTORY
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