Process for processing tea flowers

Abstract

The invention relates to a process for processing tea flowers. The process comprises a step (1) of picking tea flowers: manually picking bloomy tea flowers; a step (2) of cleaning the tea flowers: performing deactivation of enzymes of withered tea flowers; a step (3) of warming and withering the tea flowers: evenly flatly spreading out tea tree flowers having undergone cell wall breaking in a withering device to perform withering, controlling the withering temperature at 30-32 DEG C, and withering for 1.5-3 h until the flower color turns dark, the flower type withers and petals turn soft; a step (4) of performing deactivation of enzymes: performing deactivation of enzymes in a microwave de-enzyme machine; a step (5) of cooling the flowers: placing the well withered tea flowers in a spreading cooling device to spread out and cool the tea flower at normal temperature; a step (6) of performing enzymosis: spraying glucoamylase solvent on the cooled tea flowers; and a step (7) of drying the tea flowers: placing the tea flowers having undergone enzymosis in a dryer to dry the tea flowers. The tea microwave de-enzyme machine is adopted to perform deactivation of enzymes of the tea flowers, the water content of the tea flowers having undergone deactivation of enzymes is lower than when steam de-enzyme is performed, the flowers are complete and good in appearance, the time for deactivation of enzymes is short, and the tea flower fragrance loss is reduced.

Description

technical field [0001] The invention relates to a processing technology, in particular to a processing technology of tea tree flowers. Background technique [0002] Tea tree placenta is known as tea tree placenta. It has the same nutritional and health value as tea. It contains a variety of active ingredients and active substances. Nourishing and other effects. At the same time, the camellia powder in the tea tree flower has high protein and low fat; it is rich in vitamin A, vitamin D, vitamin B2 and other vitamins; it contains high activity of superoxide dismutase (SOD) and catalase (CAT); It contains a complete range of amino acids, high proline content, the total amount of hydrolyzed essential amino acids and free amino acids is higher than other natural pollen; high flavonoid content and other characteristics. Camellia japonica is a kind of potential resource with great development value and broad development prospect. Existing tea tree flower processing technology is...

AI Technical Summary

Problems solved by technology

Existing tea tree flower processing technology is the same as the invention patent "a kind of tea tree flower production method" published by the State Intellectual Property Office with the patent number 201210539508.X. The disadvantages of this invention are as follows: 1. The time of steaming and steaming is long, and the water content of tea tree flowers after killing green is high, and the flowers are easy to stick to each other, which affects the appearance. At the same time, a large amount of aroma and taste substances of tea tree flowers are dissolved into In water vapor, it will cause the loss of the contained substances and affect the quality of tea tree flowers; 2. If the drying temperature is too high, it will destroy the chemical bonds of tea tree flower elements and increase its loss