Processing method of curled golden camellia

Abstract

The invention discloses a processing method of curled golden camellia. The processing method comprises the following technological steps: (1) preparation of materials; (2) pre-freezing and shaping of fresh flowers; (3) vacuum freeze-drying; and (4) dehydration, deactivation and flavoring. According to the method, fine parameter control is implemented during the vacuum freeze-drying process, the rate of finished products is high and the operation is simple. The curled golden camellia produced by the method disclosed by the invention has the advantage of retaining the shape and color of fresh flower type golden camellia; the soaking method is simplified; the caffeine is extremely high in water solubility; the flavor comes out rapidly; the curled golden camellia is full of heavy golden camellia flavor and green grass flavor and is free of bitter taste; total nutrients of the flowers are retained as far as possible, so the curled golden camellia is higher in health care value and the economic efficiency of the golden camellia flowers is remarkably improved.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a processing method of the original camellia camellia scented tea. Background technique [0002] Camellia nitidissima Chi is a plant of Camellia genus Camellia in the family Theaceae. It is a rare plant and germplasm resource in the world. It is distributed in southern Guangxi and the northern provinces of Vietnam bordering Guangxi. The second volume of "Guangxi Standards for Chinese Medicinal Materials" introduces: Golden camellia tea contains a variety of essential amino acids, iron, copper, manganese, germanium, selenium, cobalt, zinc and other trace elements that have important health care effects on the human body, and trace elements such as potassium, calcium, and magnesium; pharmacological experiments have proved , Jinhua tea concentrate has a certain inhibitory effect on transplanted malignant tumors in mice, and has the effect of lowering blood pressu...

AI Technical Summary

Problems solved by technology

[0004] The Chinese patent application with the application number 200710148634.1 discloses a processing method of Camellia japonica scented tea. First, the flowers are steamed and then dried. Although the color of the flowers can be basically maintained, the flowers will be deformed and shrunk when they are blanched. , or even discoloration. In addition, the drying environment is not carried out under vacuum conditions. The polyphenols contained in Camellia japonica will react with oxygen, causing the color of the flower to brown, so this method still cannot solve the problem caused by the drying process of flowers. Shrinkage, Discoloration Problems

The Chinese patent application with the application number 201310202173.7 discloses a processing method of Camellia japonica flower tea. First, because the water content of the flowers after the first vacuum drying is high, reaching 20-25%, it is difficult to maintain the original shape, and it is easy to change color; Secondly, the second vacuum drying is used, and the operation is a bit cumbersome; thirdly, the optimal power of microwave baking changes sensitively with the residual amount of free water, and a slight deviation may easily cause caramelization of the flower core

The Chinese patent application with the application number 201410153473.5 discloses a drying method that can keep the bright color, blooming shape and inherent fragrance of Camellia camellia. It is to pre-freeze the flowers of Camellia camellia at a temperature below -18°C, and then store them in a vacuum freezer. The entire drying process is completed under the condition of 45-70°C. Although the bright color, blooming shape and inherent floral fragrance of Camellia camellia are basically maintained, in the sublimation drying, the heating temperature greatly exceeds the eutectic point temperature of Camellia camellia flowers, which is easy to cause When the ice crystals melt, the flowers of Camellia japonica are easy to shrink and deform, and no further measures are taken to force out the free water. The water content of the flowers is high, reaching 3.8-7.0%, which affects the storage period of scented tea

The patented technologies disclosed in the Chinese patent applications with the above-mentioned application numbers 201310202173.7 and 201410153473.5 do not have precise control over the vacuum freeze-drying operation of Camellia japonica, and when to end vacuum freeze-drying is determined empirically; The moisture content of the product obtained by vacuum freeze-drying under the same time, temperature, and pressure is relatively high, and the moisture content of the petals close to the tray is particularly high; when the flower shape of camellia camellia is large, the flowers are placed in a single layer, because of their different thicknesses, the same The products obtained by vacuum freeze-drying under the conditions of time, temperature, and pressure also have the phenomenon that the petals close to the tray have a particularly high water content; after the drying process is over, after the flowers are taken out of the vacuum freeze-drying chamber, the petals with higher water content immediately wrinkle, and at the same time The polyphenols in the petals will react with oxygen in a very short time and turn brown, failing to achieve the purpose of shape and color retention