Processing method for chrysanthemum tea

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...

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 drying are prone to shrinkage or cracking defects. During the brewing process, the flowers cannot be fully unfolded, and the viewing effect is poor.

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