Chrysanthemum processing method

Abstract

The invention discloses a chrysanthemum processing method which comprises the following operating steps: (1) de-enzyming is performed on chrysanthemum at a temperature of 100-120 DEG C and pressure of 0.35-0.45 Mpa for 50-70 s; (2) the chrysanthemum processed in the step (1) is taken out for dehydration for 4-5 times, the total drying time in the whole dehydration process is 330-430 minutes, and the drying temperature is 50-80 DEG C. According to the invention, since high-temperature rapid de-enzyming method is adopted during the de-enzyming of the chrysanthemum, effective constituents in the chrysanthemum are not damaged, and effects of the chrysanthemum are better; the temperature used in the dehydration process is relatively moderate, and the time is relatively short, so that the dehydration effect is better, the moisture in the chrysanthemum after dehydration is less than 12%, and the guarantee period of the chrysanthemum is prolonged; the chrysanthemum processed through the processing method provided by the invention is high in quality and good in color, is relatively high in reduction degree after being brewed with boiled water; since the de-enzyming time and dehydration time are shortened, the reduction of energy consumption is facilitated, and the cost is reduced.

Description

Technical field [0001] The invention relates to the technical field of tea processing, in particular to a chrysanthemum processing method. Background technique [0002] Chrysanthemum is a perennial herb of the Compositae family and one of the traditional Chinese medicinal materials commonly used in China. It is mainly used for medicinal purposes with flower heads. According to ancient records, chrysanthemum has a bitter taste and mild cold in nature; it has the effects of dispelling wind and heat, clearing liver and improving eyesight, detoxification and anti-inflammatory. It has a certain effect on diseases such as dry mouth, strong fire, astringent eyes, or limb pain and numbness caused by wind, cold, and dampness. Indications of cold, wind-heat, headache, etc. It can prevent and treat dizziness, headache and tinnitus. Chrysanthemum is divided into wild chrysanthemum and domestic chrysanthemum. Among them, the domestic chrysanthemum clears the liver and improves eyesight, th...

AI Technical Summary

Problems solved by technology

[0004] Most of the current chrysanthemum processing methods include the de-enzyme process and dehydration process. The de-enzyme time is generally 2-5 minutes, and the de-enzyme time is longer. , the volatile oils and flavonoids contained in it will be affected; the total dehydration process includes two steps of drying and cooling. Generally, the overall temperature used for drying is low, the time is long, and the cooling time is also long. The dehydration process takes 2 to 7 days, the overall time is long, the production efficiency is low, and the dehydration effect on chrysanthemums is not good. After using this dehydration process to dehydrate chrysanthemums, the water content of chrysanthemums is about 12 to 14%. The time is not long, and generally it can only maintain a good color and taste within half a year, which affects the overall quality