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Processing method for honeysuckles

A processing method and technology of honeysuckle, applied in the field of flower tea processing, can solve the problems of poor cost quality, high energy consumption and high cost, and achieve the effects of low cost, low energy consumption and good color.

Inactive Publication Date: 2017-03-01
DONGXING MIAOSHU AGRI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems of poor cost, high cost, long time consumption and high energy consumption in the prior art honeysuckle processing method, the present invention invents a honeysuckle processing method, aiming to obtain a product with good quality, short process time and low cost. Honeysuckle processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation of pomelo capsule, operation steps are as follows:

[0023] (a) remove the outer skin from the fresh pomelo peel, leaving a white soft capsule, and cut the capsule into a block of length × width = 2~3cm×3~4cm;

[0024] (b) Cut pomelo capsules into blocks in step (a) and dry at a temperature of 45° C. for 2 hours to obtain pomelo capsules for later use.

[0025] A kind of honeysuckle processing method, operation steps are as follows:

[0026] (1) Mix the fresh and undamaged honeysuckle with the above spare pomelo pouch in a mass ratio of 1:0.3, and then fry the greens. During the frying, keep the temperature at the initial temperature of 65°C, and raise the temperature to 75°C within 2 to 5 minutes. Continue to fry the greens at this temperature for 20 minutes, and then complete the frying;

[0027] (2) Sieve the material obtained after step (1) fried green, remove pomelo sac, place the obtained honeysuckle at room temperature with an air humidity of 1%...

Embodiment 2

[0030] The preparation of pomelo capsule, operation steps are as follows:

[0031] (a) remove the outer skin from the fresh pomelo peel, leaving a white soft capsule, and cut the capsule into a block of length × width = 2~3cm×3~4cm;

[0032] (b) Cut pomelo capsules into blocks in step (a) and dry at a temperature of 50° C. for 2 hours to obtain pomelo capsules for later use.

[0033] A kind of honeysuckle processing method, operation steps are as follows:

[0034] (1) Mix the fresh and undamaged honeysuckle with the above spare pomelo sac in a mass ratio of 1:0.4, and then fry the greens. During the frying, keep the temperature at the initial temperature of 65°C, and raise the temperature to 80°C within 2 to 5 minutes. Continue to stir-fry greens at this temperature for 15 minutes, and complete the fried greens;

[0035] (2) sieve the obtained material after step (1) is fried green, remove pomelo capsule, place gained honeysuckle at room temperature with air humidity of 2%, ...

Embodiment 3

[0038] The preparation of pomelo capsule, operation steps are as follows:

[0039] (a) remove the outer skin from the fresh pomelo peel, leaving a white soft capsule, and cut the capsule into a block of length × width = 2~3cm×3~4cm;

[0040] (b) Cut pomelo capsules into blocks in step (a) and dry at a temperature of 55° C. for 1 hour to obtain pomelo capsules for later use.

[0041] A kind of honeysuckle processing method, operation steps are as follows:

[0042] (1) Mix the fresh and undamaged honeysuckle after picking with the spare pomelo sac at a mass ratio of 1:0.7, and then stir-fry. During the frying, keep the temperature at the initial temperature of 65°C, and raise the temperature to 85°C within 2 to 5 minutes. Continue to fry the greens at this temperature for 10 minutes, and then complete the frying;

[0043] (2) Sieve the material obtained after step (1) fried green, remove pomelo sac, place the obtained honeysuckle at room temperature with an air humidity of 3%,...

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PUM

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Abstract

The invention discloses a processing method for honeysuckles, which includes the steps of: 1) mixing and pan-firing picked honeysuckles and white soft inner peel of pomelo, wherein during the pan firing, initial temperature is maintained at 65 DEG C, and then the temperature is increased to 75-85 DEG C within 2-5 min, and the raw materials is continuously pan-fired for 10-20 min with temperature maintained; 2) sieving the pan-fired substances and removing the white soft inner peel of pomelo, and air-drying the honeysuckles with air humidity being 1-3% at room temperature for 2-3 h. By means of the method, water content of the honeysuckles is lower than 7%, and the honeysuckles has good appearance, is free of blackening and is high in content of chlorogenic acid; the dried white soft inner peel of pomelo is mixed with the honeysuckles for mixing and pan firing, wherein the dried white soft inner peel of pomelo can effectively absorb water vapor generated during the pan-firing process, so that the pan firing process is carried out under a dry environment, and the honeysuckles has good quality and appearance. Furthermore, the method is short in time, is low in energy consumption and is low in cost.

Description

technical field [0001] The invention relates to a method for processing scented tea, in particular to a method for processing honeysuckle. Background technique [0002] Honeysuckle, also known as Lonicera japonica, the name "Honeysuckle" comes from "Compendium of Materia Medica", because the honeysuckle flower is white at first, and then turns yellow, so it is named honeysuckle. Honeysuckle has been widely known for its medicinal value since ancient times. Its efficacy is mainly to clear heat and detoxify, and mainly treat febrile disease fever, heat-toxin bloody dysentery, carbuncle and furuncle. Modern studies have proved that honeysuckle contains chlorogenic acid, luteolin and other pharmacologically active ingredients, which have strong inhibitory effect on various pathogenic bacteria such as hemolytic streptococcus and staphylococcus aureus and pathogenic viruses of upper respiratory tract infection. It can also enhance immunity, anti-early pregnancy, protect liver, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 缪海祥
Owner DONGXING MIAOSHU AGRI IND
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