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Imperial chrysanthemum processing method capable of protecting color and enhancing flavor

A processing method, the technology of imperial chrysanthemum, which is applied in the field of chrysanthemum processing, can solve the problem of no obvious help in protecting the color of chrysanthemum, and achieve the effect of strong and long-lasting fragrance, not easy to fall off, and complete flowers

Inactive Publication Date: 2017-05-17
QUANJIAO GONGJUYUAN TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the general process of processing imperial chrysanthemums includes two processes of greening and drying, which have no obvious help in improving the aroma of chrysanthemums and protecting the color of chrysanthemums.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1, a kind of imperial chrysanthemum color-protecting and flavor-enhancing processing method, it comprises the following steps:

[0016] (1) Fragrance-enhancing treatment: After the chrysanthemum is harvested, mix the chrysanthemum with salt at a ratio of 1:10, so that the chrysanthemum is fully buried in the salt, and treated at 180°C for 3 minutes;

[0017] (2) Color-enhancing treatment: After the emperor chrysanthemum is fully separated from the salt, the treatment is continued for 35 minutes under a hydrostatic pressure of 50 MPa, and the pressurized medium is vitamin B5150 times liquid;

[0018] (3) Preliminary freeze-drying: Put the chrysanthemum into a vacuum freeze dryer, evacuate to 20kpa, keep it at -10°C for 16 minutes, and quickly raise the temperature to 12°C and keep it for 40 minutes;

[0019] (4) Drying treatment: send the emperor chrysanthemum into the drying tube for drying, and pass the hot hydrogen gas with a temperature of 32°C parallel to...

Embodiment 2

[0020] Embodiment 2, a kind of imperial chrysanthemum color-protecting and flavor-enhancing processing method, it comprises the following steps:

[0021] (1) Fragrance-enhancing treatment: After harvesting the chrysanthemum, mix the chrysanthemum with salt at a ratio of 1:15, so that the chrysanthemum is fully buried in the salt, and treat it at 190°C for 3.8 minutes;

[0022] (2) Color-enhancing treatment: After the emperor chrysanthemum is fully separated from the salt, the treatment is continued for 40 minutes under a hydrostatic pressure of 55 MPa, and the pressurized medium is vitamin B5 180 times liquid;

[0023] (3) Preliminary freeze-drying: Put the chrysanthemum into a vacuum freeze dryer, evacuate to 22kpa, keep it at -12°C for 18 minutes, and quickly raise the temperature to 15°C and keep it for 50 minutes;

[0024] (4) Drying treatment: send the emperor chrysanthemum into the drying tube for drying, and pass the hot hydrogen gas with a temperature of 36 °C parallel...

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PUM

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Abstract

The invention relates to a chrysanthemum processing method, and in particular to an imperial chrysanthemum processing method capable of protecting color and enhancing flavor. The imperial chrysanthemum processing method capable of protecting the color and enhancing the flavor comprises the following steps: mixing harvested imperial chrysanthemum with table salt for flavor enhancing treatment, separating the imperial chrysanthemum from the table salt sufficiently, performing the flavor enhancing treatment by means of a hydrostatic pressure, performing primary freeze drying, and processing the imperial chrysanthemum with hot hydrogen in a horizontal direction and the hot hydrogen from bottom to top. The imperial chrysanthemum obtained by drying from the method disclosed by the invention has the advantages of bright color and luster, rich fragrance, complete flowers and no easiness for chipping off; flavone, effective substances and aromatic substances in the imperial chrysanthemum are reserved to the maximum extent; the imperial chrysanthemum has rich and lasting fragrance after being brewed; and dissolved rate of the effective substances in the imperial chrysanthemum is more than 96.2%.

Description

technical field [0001] The invention relates to a processing method for chrysanthemums, in particular to a processing method for protecting the color and enhancing the fragrance of imperial chrysanthemums. Background technique [0002] The drinking value of imperial chrysanthemum is extremely high. Make tea with imperial chrysanthemum, the smell is fragrant, it can relieve summer heat and produce body fluid, dispel wind, moisten throat, nourish eyes, and hangover. Most of the amino acids, vitamins, trace elements, and flavonoids contained in the petals of imperial chrysanthemum can penetrate into the water in the brewing drink. It has the effects of lowering blood pressure, eliminating cancer cells, expanding coronary arteries and inhibiting bacteria. Long-term drinking can increase human calcium, regulate myocardial function, and lower cholesterol. It is suitable for middle-aged and elderly people and to prevent epidemic conjunctivitis. [0003] At present, the general pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 马朝东
Owner QUANJIAO GONGJUYUAN TEA FACTORY
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