Processing method of eucommia ulmoides male flower tea

Abstract

The invention discloses a processing method of eucommia ulmoides male flower tea. The method comprises steps as follows: S1, picking; S2, stamen separation and sieving; S3, steam fixation through a fixation machine; S4, cooling with icy water; S5, spin drying with a spin dryer; S6, plate filling and placement in a dryer; S7, discharging from a drying room and filling in a large bag; S8, baking through an aroma enhancing machine. The method is suitable for assembly line work and has the characteristics that enzymatic oxidation and blackening can be prevented and the prepared flower tea has full flower shapes, bright colors and little nutrient loss.

Description

technical field [0001] The invention relates to a processing method of health care tea, in particular to a processing method of eucommia male flower tea. Background technique [0002] Eucommia male flower tea is a high-end health drink. Drinking it regularly can strengthen muscles and bones, nourish kidney deficiency, and lower blood pressure. Qingming is the season for picking and processing Eucommia male flowers. Since the flowering period of Eucommia male flowers is only about 10 days, and the needle-shaped Eucommia male flowers are not easy to preserve, it is relatively difficult to process Eucommia male flowers into health tea. At present, there are two common processing techniques for Eucommia male flower tea, one is to stir-fry the freshly picked Eucommia male flower on-site in an iron pan, and the other method is to use freeze-drying technology to vacuum dehydrate the fresh Eucommia male flower at low temperature, and then The dehydrated eucommia male flowers are dr...

AI Technical Summary

Problems solved by technology

[0003] The first method of frying in an iron pot, because a considerable part of Eucommia male flowers have been carbonized during the high-fire frying, so when drinking and brewing, the soup will lose its color and taste after two cups

The second method is freezing and vacuum dehydration. During vacuum negative pressure dehydration, the pollen leaves the stamens with the water, causing the interior of the stamens to dry up, and the soup is cloudy when brewing, and it is also not resistant to brewing.

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