Production method of chrysanthemum tea

A production method, the technology of chrysanthemum tea, applied in the direction of tea substitutes, etc., can solve the problems of low chlorogenic acid content in chrysanthemum tea, insufficient medicinal effect, reduced physiological efficacy and pharmacological activity, etc., so as to improve medicinal value and enrich The effect of increasing taste and content

Inactive Publication Date: 2017-08-15
广西凌云县绿贵茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chlorogenic acid is easily affected by high temperature and light. High temperature, strong light or long-term heating will destroy its chemical structure, thereby reducing its physiological efficacy and pharmacological activity.
In the existing chrysanthemum tea processing, due to the effects of heating and baking, the content of chlorogenic acid in the prepared chrysanthemum tea is too low, and the drug effect is not obvious enough

Method used

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  • Production method of chrysanthemum tea

Examples

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Effect test

Embodiment 1

[0030] The method for making chrysanthemum tea in this embodiment includes the following steps:

[0031] (1) Preparation of raw materials: Choose freshly picked chrysanthemums with complete, thick, no mechanical damage and uniform flower sizes for use; choose dried chrysanthemums, lilac flowers and dried apple flowers that are free from insects and mildew, among which dried chrysanthemums It is made from fresh chrysanthemums which are naturally dried;

[0032] (2) The chrysanthemums are killed: spread the fresh chrysanthemums evenly in a dry and ventilated place and dry them in the shade to a moisture content of 60%. The dried chrysanthemums are steamed at 80°C for 20 minutes, cooled, and dried at 75°C to contain The water volume is 60%, and the chrysanthemum must be killed

[0033] (3) Treatment of dried lilac flowers and dried apple blossoms: Take 15% of the dried lilac flowers and 10% of the dried apple blossoms by weight of the above-mentioned chrysanthemum, mix and pulverize in...

Embodiment 2

[0039] The method for making chrysanthemum tea in this embodiment includes the following steps:

[0040] (1) Preparation of raw materials: Choose freshly picked chrysanthemums with complete, thick, no mechanical damage and uniform flower sizes for use; choose dried chrysanthemums, lilac flowers and dried apple flowers that are free from insects and mildew, among which dried chrysanthemums It is made from fresh chrysanthemums which are naturally dried;

[0041] (2) The chrysanthemum is killed: spread the above fresh chrysanthemums evenly in a dry and ventilated place and dry them in the shade to a moisture content of 65%. Steam the dried chrysanthemums at 110°C for 10 minutes, cool, and dry at 80°C to contain The water volume is 65%, and the chrysanthemum must be killed;

[0042] (3) Treatment of dried lilac flowers and dried apple blossoms: take 20% of the dried lilac flowers and 15% of the dried apple blossoms by weight of the above-mentioned chrysanthemum, mix and pulverize into 6...

Embodiment 3

[0048] The method for making chrysanthemum tea in this embodiment includes the following steps:

[0049] (1) Preparation of raw materials: Choose freshly picked chrysanthemums with complete, thick, no mechanical damage and uniform flower sizes for use; choose dried chrysanthemums, lilac flowers and dried apple flowers that are free from insects and mildew, among which dried chrysanthemums It is made from fresh chrysanthemums which are naturally dried;

[0050] (2) The chrysanthemum is killed: spread the above fresh chrysanthemums evenly in a dry and ventilated place and dry them in the shade to a moisture content of 63%. Steam the dried chrysanthemums at 100°C for 15 minutes, cool, and dry at 78°C to contain With a water volume of 63%, the chrysanthemum must be killed;

[0051] (3) Treatment of dried lilac flowers and dried apple blossoms: take 17% of the dried lilac flowers and 13% of the dried apple blossoms by weight of the above-mentioned chrysanthemum, mix and pulverize into a ...

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Abstract

The invention discloses a production method of chrysanthemum tea, relating to the fields of production and processing of flower tea. The production method of the chrysanthemum tea comprises the following steps: raw material preparation, chrysanthemum fixation, treatment of dried lilacs, apple flowers and chrysanthemum, fermentation fusion, low-temperature drying, sterilization and packaging. The chrysanthemum tea produced by virtue of the preparation method is suitable for being drunk by people with a deficiency-cold body, the contents of pharmacological active components such as chlorogenic acid and total flavonoids in the chrysanthemum tea are increased, and the pharmacological value of the chrysanthemum tea is further increased.

Description

[0001] 【Technical Field】 [0002] The invention relates to the field of scented tea processing and production, in particular to a method for making chrysanthemum tea. [0003] 【Background technique】 [0004] Traditional Chinese medicine believes that chrysanthemum has a sweet and bitter taste and a mild cold in nature. Modern research believes that chrysanthemum contains a variety of nutrients, which have antibacterial, antiviral, antipyretic and anti-aging effects. At present, the method of making chrysanthemum tea is to make dried chrysanthemum products from freshly picked chrysanthemums through shade drying, steaming, drying or baking. It has the characteristics of bright soup color and delicate fragrance. It is a good medicinal tea and a beverage. Popularity. However, due to the cold nature of chrysanthemum tea, people with yang deficiency and cold spleen and stomach can easily cause stomach upset, acid reflux, irritation, and aggravate pharyngitis symptoms after drinking. It i...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23F3/34
Inventor贵尚峰
Owner广西凌云县绿贵茶业有限公司