Dehydrating method of fresh sweet-scented osmanthus
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
An osmanthus, fresh technology is applied to the field of dehydration of flowers for scenting osmanthus black tea, can solve the problems of difficulty in realizing industrialized production, difficult to grasp the spreading time, and easily deteriorated flowers, and achieves low production conditions, bright color, and long preservation time. Effect
Inactive Publication Date: 2017-03-29
GUIZHOU TEA RES INST +1
View PDF2 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] The purpose of the present invention is to: provide a kind of dehydration method of fresh sweet-scented osmanthus, be limited to the dehydration production of laboratory fresh sweet-scented osmanthus to solve the production and processing method of existing sweet-scented osmanthus tea, spread out time and be difficult for grasping, fresh flower just goes bad easily after 6h under normal temperature, The finished osmanthus tea used for scenting often has water suffocation and foul smell, which causes great losses to the enterprise and is difficult to realize the problem of industrialized production
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0013] The dehydration method of fresh osmanthus, the steps are as follows:
[0014] (1) Raw material selection: The harvested sweet-scented osmanthus flower raw materials are required to be golden and bright, with high fragrance, without stalks, leaves and other inclusions.
[0015] (2) Production process: flower harvesting → cooling (spread in the green tank for 3 hours, and blow at the same time, the average thickness is 2-3㎝) → dehydration twice (6CHBZ-16 automatic dryer, thickness 1-1.5㎝ ; The first time, 12min, without closing the door, medium speed, 70°C, dehydration 15%; the second time, 12min, closing the door, medium speed, 80°C, dehydration 25%)→Camellia blending→Through flower→Jacquard→Twisting ( 6CR-55 kneading machine)→baking (70% dried by a flip-type dryer)→sieving, sifting with a 6-9-hole round sieve→cooling→packing (tea packaging machine)→finished product→storage.
Embodiment 2
[0017] The dehydration method of fresh osmanthus, the steps are as follows:
[0018] (1) Raw material selection: The harvested sweet-scented osmanthus flower raw materials are required to be golden and bright, with high fragrance, without stalks, leaves and other inclusions.
[0019] (2) Production process: flower harvesting → cooling (spread in the green tank for 3 hours, and blow at the same time, the average thickness is 2-3㎝) → dehydration twice (6CHBZ-16 automatic dryer, thickness 1-1.5㎝ ; The first time, 12min, without closing the door, medium speed, 70°C, dehydration 15%; the second time, 12min, closing the door, medium speed, 80°C, dehydration 25%)→Camellia blending→Through flower→Jacquard→Twisting ( 6CR-55 kneading machine)→baking (60% drying in a flip-type dryer)→sieving, sifting with a 6-9-hole round sieve→cooling→packing (tea packaging machine)→finished product→storage.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention provides a dehydrating method of fresh sweet-scented osmanthus. The dehydrating method comprises the following steps of firstly harvesting fresh sweet-scented osmanthus, then performing spreading for cooling, spreading the harvested fresh sweet-scented osmanthus in a resurgence machine, keeping the fresh sweet-scented osmanthus in the resurgence machine for 5-6h, after the fresh sweet-scented osmanthus is cooled through spreading, placing the cooled sweet-scented osmanthus in a drying machine, performing drying under the condition of the temperature being 60-90 DEG C and the thickness of the spread sweet-scented osmanthus being 1-1.5cm for 20-25min until the weight loss of the dried sweet-scented osmanthus is 40-45%, and then performing blending on tea and the sweet-scented osmanthus. The problems that the dehydrating production of the fresh sweet-scented osmanthus by a conventional sweet-scented osmanthus tea producing and processing method is limited to be in a laboratory, the spreading time is not easy to master, the fresh sweet-scented osmanthus is easy to deteriorate after being placed at room temperature for 6h, the finished products of the sweet-scented osmanthus tea for scenting often have aqueous stuffy gas and wet odor, great losses are caused for enterprises, and industrial production is difficult to realize. The invention belongs to the field of processing of sweet-scented osmanthus black tea.
Description
technical field [0001] The invention relates to a fresh flower dehydration method for scenting sweet-scented osmanthus black tea, belonging to the field of sweet-scented osmanthus processing. Background technique [0002] "Scented sweet-scented osmanthus black tea" is a new type of scented tea that is brewed with boiling water (85°C-90°C) for drinking by using physical methods, chemical methods, and enzyme treatment methods to improve and refine traditional scented scented tea techniques. Because this product has the inherent advantages of traditional black tea drinks when brewing, it also has the health care properties of sweet-scented osmanthus. Under the condition of normal temperature, the tea soup is bright red, the taste is mellow, and the fragrance of flowers is strong, and it does not change color after being placed for a long time. It is very popular in Europe, America, Japan, and some countries in South Korea. Existing studies have found that osmanthus black tea h...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more