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Chamomile tea and processing method thereof

A processing method and technology of chamomile tea, applied in the field of tea processing, can solve the problems of affecting taste, loss of volatile beneficial ingredients of chamomile, and insufficient utilization of beneficial substances

Inactive Publication Date: 2017-12-08
GUIZHOU FANGRUITANG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, chamomile tea is mostly made directly after drying chamomile flowers. The heating method usually adopts heat drying or freeze drying. Heat drying will cause the loss of volatile beneficial components in chamomile; Taste
In the process of directly drying tea, many beneficial ingredients will not be fully transformed in the future, and the beneficial substances will not be fully utilized, resulting in a large gap between the nutritional value of chamomile tea and chamomile essential oil

Method used

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  • Chamomile tea and processing method thereof
  • Chamomile tea and processing method thereof
  • Chamomile tea and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Select 80 kg of chamomile flowers with complete flower type and within 24 hours of picking, and freeze them at -27°C for 26.5 minutes.

[0026] (2) Vacuum freeze-dry the quick-frozen chamomile flowers at -45°C until the water content of the flowers is 27.5%.

[0027] (3) Put the vacuum-dried flowers into a de-enzyming machine for de-enzyming. The temperature of the de-enzyming machine is 280° C., the temperature of the flowers is 135° C., and the de-enzyming time is 3.5 minutes.

[0028] (4) Spread the flowers after finishing at a temperature of 23°C and a humidity of 71%, and the thickness of the flowers is 7cm.

[0029] (5) Put the flowers in the kneading barrel of the kneading machine for kneading, the kneading machine speed is 22r / min, the kneading time is 18min, and after the kneading is completed, let it stand at 2°C for 10min.

[0030] (6) Vacuum-dry the flowers after standing at 17.5° C. and a vacuum degree of 13 Pa until the water content of the flowers is...

Embodiment 2

[0034] (1) Select 80 kg of chamomile flowers with complete flower type and within 24 hours of picking, and freeze them at -25°C for 25 minutes.

[0035] (2) Vacuum freeze-dry the quick-frozen chamomile flowers at -40°C until the water content of the flowers is 29%.

[0036] (3) Put the vacuum-dried flowers into a de-enzyming machine for de-enzyming. The temperature of the de-enzyming machine is 260° C., the temperature of the flowers is 120° C., and the de-enzyming time is 3 minutes.

[0037] (4) The flowers after finishing are aired at a temperature of 21° C. and a humidity of 69%, and the airing thickness is 5 cm.

[0038] (5) Put the flowers in the kneading barrel of the kneading machine for kneading, the kneading machine speed is 20r / min, the kneading time is 16min, and after the kneading is completed, let it stand at 0°C for 8min.

[0039] (6) Vacuum-dry the flowers after standing at 15° C. and a vacuum degree of 11 Pa until the water content of the flowers is 3%.

[00...

Embodiment 3

[0043] (1) Select 80 kg of chamomile flowers with complete flower type and within 24 hours of picking, and freeze them at -29°C for 28 minutes.

[0044] (2) Vacuum freeze-dry the quick-frozen chamomile flowers at -50°C until the water content of the flowers is 26%.

[0045] (3) Put the vacuum-dried flowers into a de-enzyming machine for de-enzyming. The temperature of the de-enzyming machine is 300° C., the temperature of the flowers is 150° C., and the de-enzyming time is 4 minutes.

[0046] (4) Spread the flowers after finishing at a temperature of 25° C. and a humidity of 73%, and the thickness of the flowers is 9 cm.

[0047] (5) Put the flowers in the kneading barrel of the kneading machine for kneading, the kneading machine speed is 24r / min, the kneading time is 20min, and after the kneading is completed, let it stand at 5°C for 12min.

[0048] (6) Vacuum-dry the flowers after standing at 20° C. and a vacuum degree of 15 Pa until the water content of the flowers is 5%. ...

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Abstract

The invention relates to the technical field of substitutional tea, and in particular relates to chamomile tea and a processing method thereof. The chamomile tea is obtained by taking chamomile as a raw material and carrying out the steps of quick freezing, freeze drying, fixation, rolling, fermentation and the like, so that beneficial components in chamomile are reserved and can be dissolved out more easily, and the chamomile tea which is mellow in fragrance as well as fragrant and sweet in taste and contains the beneficial components more easily dissolved out is obtained.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to green tea and a processing method thereof. Background technique [0002] Chamomile (also known as: Matricaria; Latin literary name: Matricaria recutita). It is an annual or perennial herb, 30-50 cm tall, glabrous and fragrant. The stem is erect, the upper part is much branched. Leaves two to three times pinnatifid, lobes thinly striped, with pointed apex. Flowering period is April-May, inflorescence terminal or axillary, 1.5-2 cm in diameter. Outer corolla ligulate, white, inner corolla tube-shaped, yellow. Achene extremely small, oblong or obovate. The seeds are small, and there are more than 10,000 seeds in 1 gram of seeds. Matricaria is a more cultivated variety, one is pure chamomile, which is an annual. The other, Roman chamomile, is a perennial. [0003] Chamomile tastes slightly bitter and sweet, which can treat insomnia, lower blood pressure, enhance vitali...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张恩荣何顺茂杨艳群
Owner GUIZHOU FANGRUITANG BIOTECH