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Preparation method of honeysuckle tea

A technology of honeysuckle tea and honeysuckle flower, which is applied in the field of tea processing, can solve the problems that nutrients cannot be well preserved, the taste of honeysuckle tea is not good, and achieve the effect of maintaining medicinal effect and strong fragrance.

Inactive Publication Date: 2015-07-08
河南金元农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the honeysuckle tea that adopts present technology preparation or mouthfeel is not good, or nutritional labeling can not be preserved preferably, therefore provide a kind of preparation method that can not only keep the medicinal effect of honeysuckle tea, but also have better mouthfeel is very necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of honeysuckle tea, comprising the following steps:

[0015] ①Picking and pretreatment: Put the picked honeysuckle flowers indoors for 1.5 hours of green treatment, and then set aside;

[0016] ② Soaking: Soak the honeysuckle obtained in step ① at 8°C for 7 hours;

[0017] ③Finishing: The honeysuckle soaked in step ② is deenzymed at 55°C for 40 minutes; then the deenzyming temperature is lowered to 28°C, and deenzymed at 28°C for 25 minutes; then the deenzyming temperature is raised to 95°C, and deenzymed at 95°C for 0.35 hours ;

[0018] ④Drying: Dry the honeysuckle after step ③ at 65°C until the water content is below 5%;

[0019] ⑤Packing: After the honeysuckle obtained in step ④ is sterilized, it is packaged to obtain the product.

Embodiment 2

[0021] A preparation method of honeysuckle tea, comprising the following steps:

[0022] ①Picking and pretreatment: Put the picked honeysuckle flowers indoors for 1 hour of green treatment, and then set aside;

[0023] ②Soaking: Soak the honeysuckle obtained in step ① at 5°C for 8 hours;

[0024] ③Finishing: The honeysuckle after soaking in step ② is deenzymed at 60°C for 20 minutes; then the temperature for deenzyming is lowered to 30°C, and deenzymed at 30°C for 10 minutes; then the temperature for deenzyming is raised to 90°C, and deenzymed at 90°C for 0.45 hours ;

[0025] ④ Drying: Dry the honeysuckle after step ③ is finished at 55°C until the moisture content is below 5%;

[0026] ⑤Packing: After the honeysuckle obtained in step ④ is sterilized, it is packaged to obtain the product.

Embodiment 3

[0028] A preparation method of honeysuckle tea, comprising the following steps:

[0029] ①Picking and pretreatment: Put the picked honeysuckle flowers indoors for 2 hours of greening treatment, and then set aside;

[0030] ②Soaking: Soak the honeysuckle obtained in step ① at 10°C for 6 hours;

[0031] ③Finishing: The honeysuckle soaked in step ② is deenzymed at 50°C for 60 minutes; then the deenzyming temperature is lowered to 25°C, and deenzymed at 25°C for 40 minutes; then the deenzyming temperature is raised to 100°C, and deenzymed at 100°C for 0.25 hours ;

[0032] ④ Drying: Dry the honeysuckle after step ③ is finished at 75°C until the moisture content is below 5%;

[0033] ⑤Packing: After the honeysuckle obtained in step ④ is sterilized, it is packaged to obtain the product.

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PUM

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Abstract

The invention belongs to a preparation method of honeysuckle tea. The method includes the steps of firstly, conducting picking and preprocessing, wherein fresh honeysuckle flowers which are picked up are placed indoors for standby application after fresh leaf tedding is conducted for 1 hour to 2 hours; secondly, conducting soaking, wherein honeysuckle obtained in the first step is soaked for 6 hours to 8 hours under the temperature of 5 DEG C to 10 DEG C; thirdly, conducting enzyme deactivation, wherein enzyme deactivation is conducted on the honeysuckle soaked in the second step for 20 minutes to 60 minutes at the temperature of 60 DEG C to 50 DEG C, the enzyme deactivation temperature is lowered to 30 DEG C to 25 DEG C, enzyme deactivation is conducted for 10 minutes to 40 minutes at the temperature of 30 DEG C to 25 DEG C, the enzyme deactivation temperature is raised to 90 DEG C to 100 DEG C, and enzyme deactivation is conducted for 0.25 hour to 0.45 hour at the temperature of 90 DEG C to 100 DEG C; fourthly, conducting drying, wherein the honeysuckle where enzyme deactivation is conducted in the third step is dried under the temperature of 55 DEG C to 75 DEG C till the moisture content is below 5%; fifthly, conducting packaging, wherein products are obtained after the honeysuckle obtained in the fourth step is sterilized.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of honeysuckle tea. Background technique [0002] Honeysuckle tea has the effect of dispersing wind-heat, clearing blood and toxin, and has a significant effect on febrile diseases such as body heat, rash, spots, heat toxin sores, and sore throat. Honeysuckle has obvious inhibitory effect on Staphylococcus aureus, hemolytic streptococcus, dysentery, typhoid, meningococcus, pneumococcus, pus aeruginosa and influenza virus. Honeysuckle can also promote the transformation of lymphocytes and enhance the phagocytosis of white blood cells. Honeysuckle can promote the release of adrenal cortex hormones and have a significant inhibitory effect on inflammation. [0003] But the honeysuckle tea that adopts present technology preparation or mouthfeel is not good, or nutritional labeling can not be preserved preferably, therefore provide a kind of pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 王飞刘素敏
Owner 河南金元农业科技有限公司
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