Processing method for chrysanthemum tea

A processing method and chrysanthemum tea technology, applied in the field of chrysanthemum tea processing, can solve the problems of chrysanthemum petals that are prone to shrinkage or fragmentation, poor mechanical strength of cell walls, and flowers that cannot be fully unfolded, etc., and achieve good viewing effects, enhanced aroma and The effect of color and toughness enhancement

Inactive Publication Date: 2015-09-30
龙胜泓文生态农林有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the small petals of chrysanthemums, less cellulose content, and poor mechanical strength of the cell wall, the petals of chrysanthemums after

Method used

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  • Processing method for chrysanthemum tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Preparation of beet juice: juice the beets and dilute the original juice by 100 times to obtain beet juice.

[0018] 2) Pre-harvest treatment: When the chrysanthemum enters the flowering stage, spray beet juice on the flower buds once a day, 50kg / mu each time.

[0019] 3) Harvest: Harvest when the tubular inflorescence spreads to 2 / 3.

[0020] 4) Drying: vacuum freeze drying the harvested chrysanthemum to a moisture content of 7%, which is chrysanthemum tea.

Embodiment 2

[0022] 1) Preparation of beet juice: juice the beets, and dilute the original juice by 500 times to obtain beet juice.

[0023] 2) Pre-harvest treatment: when chrysanthemums enter the flowering stage, spray beet juice on the flower buds, once every ~4 days, and spray 200kg / mu each time.

[0024] 3) Harvest: Harvest when the tubular inflorescence spreads to 2 / 3.

[0025] 4) Drying: drying the harvested chrysanthemum in an oven to a moisture content of 8%, that is, chrysanthemum tea.

Embodiment 3

[0027] 1) Preparation of beet juice: juice the beets, and dilute the original juice by 250 times to obtain beet juice.

[0028] 2) Pre-harvest treatment: on the 1st to 20th day after the chrysanthemum enters the flowering period, spray beet juice every 3 days, 50kg / mu each time; on the 21st to 40th day when the chrysanthemum enters the flowering period, spray every day Once beet juice, spray 120kg / mu each time.

[0029] 3) Harvest: Harvest when the tubular inflorescence spreads to 2 / 3.

[0030] 4) Drying: vacuum freeze drying the harvested chrysanthemum to a moisture content of 7%, which is chrysanthemum tea.

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Abstract

The invention provides a processing method for chrysanthemum tea. The processing method comprises the following steps: (1) treatment before harvest: when chrysanthemums enter a flowering season, spraying beet juice onto chrysanthemum buds once every one to four days, wherein the spraying amount is 50-200 kg/mu every time; (2) harvest; (3) drying: drying the harvested chrysanthemums till the water content is 7-8%, thereby obtaining the chrysanthemum tea. The processing method has the advantages that the beet juice is sprayed onto the chrysanthemum buds during the whole flowering season of the chrysanthemums, so that the synthesis of cellulose in the chrysanthemums can be facilitated, the mechanical strength, namely the toughness, of chrysanthemum cell walls is enhanced, and then dried and dehydrated chrysanthemums can keep relatively high rigidity and are prevented from being shrunk, broken and deformed. When the chrysanthemum tea is utilized for brewing, the dried and dehydrated chrysanthemums can be perfectly expanded like bloomed chrysanthemums, and the viewing effect is relatively good.

Description

technical field [0001] The invention relates to the technical field of flower processing, in particular to a processing method of chrysanthemum tea. Background technique [0002] Chrysanthemum is the dry flower head of Chrysanthemum morifolium Ramat. Studies have shown that chrysanthemum contains flavonoids, volatile components, terpenes, amino acids and anthraquinones. Pharmacological studies have shown that chrysanthemum has antibacterial, anti-inflammatory, free radical scavenging, antioxidant and antitumor effects. Making chrysanthemum tea from dried chrysanthemum has become one of the important processing methods of chrysanthemum. The conventional processing method of chrysanthemum tea is to harvest fresh chrysanthemums and dry them by vacuum freeze-drying or hot air drying to make dry chrysanthemums, which is chrysanthemum tea. Because chrysanthemum petals are small, cellulose content is low, and the mechanical strength of the cell wall is poor, the dried chrysanthem...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 吴春菊
Owner 龙胜泓文生态农林有限公司
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