Processing method for primary-color spherical tea flowers

Abstract

The invention provides a processing method for primary-color spherical tea flowers. The processing method is characterized by comprising the following steps: picking and classifying flower buds; carrying out flower forcing and aroma promoting treatment on white buds; carrying out pre-dehydration treatment on the white buds and green buds; inactivating by adopting a microwave heat conduction manner; inactivating the white buds by using low-flux microwaves and inactivating the white buds and the green buds by using high-flux microwaves; alternatively drying by a paving step and the microwaves in a manner of slowly drying from inside to outside so as to uniformly disperse water inside and outside the flowers and achieve the processing requirements of basically drying and keeping color and luster and shape unchanged; baking the flowers in a drying machine or a drying oven by a heating manner from outside to inside; baking the white buds in a low-temperature outer heating manner; and baking the white buds and the green buds by a middle-temperature outer heating manner. The buds and the flower buds before the flower buds are primarily blossomed as used as raw materials and are treated by unique flower forcing and pre-dehydration to prepare a product with beautiful color and luster, beautiful appearance and high product safety; resources of the tea flowers are effectively utilized and the resource utilization rate is improved.

Description

technical field [0001] The invention relates to a processing method of tea tree flowers, in particular to a processing method of primary color spherical tea tree flowers. Background technique [0002] Studies have shown that tea tree flowers (buds) have basically the same biochemical composition as tea products, but their protein, total sugar, flavonoids, and active substances such as superoxide dismutase (SOD) and catalase (CAT) are relatively low. High, in addition to the general effects of tea, it has better effects in detoxification and beauty, and because of its strong aroma, it has unique drinking value. Due to genetic factors, albino tea trees are more likely to gestate buds and bloom than conventional tea trees, and are richer in taste and aroma substances. Therefore, the development and utilization of flowers (buds) has a good prospect. [0003] The opening process of tea tree flowers is generally divided into four stages: unfolding calyx, dew white, bud opening, ...

AI Technical Summary

Problems solved by technology

The process of patent No. 200710009674 is processed by microwave-addition treatment-microwave drying method. Due to the addition of foreign substances, it will inevitably interfere with the maintenance of the natural flavor of tea tree flowers. At the same time, it is not scientific enough from the perspective of food safety.

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