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Processing technology of dendrobium huoshanense flower tea

A technology for processing Dendrobium Huoshanense flowers and processing technology, which is applied in the field of processing technology of Dendrobium Huoshanense scented tea, can solve the problems of waste of resources and costs, and achieve the effects of reducing damage, promoting enzymatic reactions, and improving the quality of fragrance

Inactive Publication Date: 2017-12-15
ANHUI SHANZHENCANG ECOLOGICAL AGRI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: the utilization of Dendrobium Huoshanense, the traditional method is to use the stem of Dendrobium Huoshanense as raw material to process it into a maple bucket, which is processed and drunk; while the flowers of Dendrobium are rich in volatile oil components, which have the functions of clearing away heat and promoting body fluid, nourishing yin and relieving depression, and reducing phlegm. The efficacy of blood pressure has high nutritional and health value, but the utilization rate causes waste of resources and costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing technology of Huoshan Dendrobium scented tea, comprising the following steps:

[0019] (1) Color protection: Wash the picked Dendrobium flowers with warm water to remove surface dirt and microorganisms, then lay them flat on a bamboo sieve and put them in the atomization chamber, use a color protectant for atomization treatment, and the atomization temperature is 39 ℃, pressure 0.36MPa, and time 44min, the color-protecting Dendrobium flowers were prepared; the method of heating up and strengthening the atomization can improve the penetration of the atomized color-protecting agent on the Dendrobium flowers, improve the antioxidant and health care functions, and reduce the damage of the Dendrobium flowers. The loss of water-soluble nutrients, while the color-protecting agent has a variety of antioxidant components and functional components, which can effectively inhibit oxidation, reduction and other reactions, improve the color-protecting effect and the shelf...

Embodiment 2

[0030] Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:

[0031] For the warm water washing treatment described in step (1), the temperature is 29°C and the time is 11 minutes.

[0032] In the atomization treatment described in step (1), the process parameters are:

[0033] The atomization temperature is 41°C, the pressure is 0.36MPa, and the time is 46min.

[0034] The color-protecting agent described in step (1), its preparation method is:

[0035]Take by weight 16 parts of tea leaves, 12 parts of purslane, 9 parts of grape stems, 7.6 parts of lemons, 5.5 parts of carrots, 4 parts of cauliflower, 0.27 parts of sodium selenate, 0.38 parts of calcium lactate, and 0.19 parts of ferrous glucose. First crush tea leaves, purslane, lemon, carrot, and cauliflower, add water 6.5 times its mass, cook in boiling water for 2 hours, add sodium selenate, calcium lactate, and ferrous glucose after filtering, and stir at 31°C for 14 minutes. ...

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Abstract

The present invention discloses a processing technology of dendrobium huoshanense flower tea. The processing method comprises the following steps: (1) color protecting: pickled dendrobium huoshanense flowers are washed using warm water and a color-protecting agent is used to conduct an atomizing treatment; (2) vacuum withering: the color-protected dendrobium huoshanense flowers are put into a vacuum tank to be subjected to a withering treatment respectively at a vacuum degree of 100% and 90%-95%; (3) magnetized oscillating: a magnetizer and ultrasonic wave are respectively used to treat the dendrobium huoshanense flowers; (4) stir-frying at a low temperature: firstly, mixed flowers are subjected to a low temperature stir-frying, the color-protecting agent spraying treated dendrobium huoshanense flowers are added, and the dendrobium huoshanense flowers are subjected to a slow stir-frying; and (5) freezing and drying: the stir-fried dendrobium huoshanense flowers are subjected to a freezing treatment, the frozen dendrobium huoshanense flowers are dried, and the dried dendrobium huoshanense flowers are sealedly packaged to prepare the dendrobium huoshanense flower tea. The prepared dendrobium huoshanense flower tea by the method has characteristics of being high in a polysaccharide content, high in a volatile oil content, long in shelf life, etc., and is natural in color and luster, and mellow and delicate in fragrance after being soaked.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a processing technology of Huoshan Dendrobium scented tea. Background technique [0002] Dendrobium dendrobii is a plant of the genus Dendrobium in the family Orchidaceae. It is the best product in Dendrobium. It is known as "soft gold". It has the effects of quenching thirst in the lungs, and enjoys the reputation of "Chinese fairy grass". However, due to the harsh growth environment and extremely low yield of Dendrobium Huoshanense, wild resources are on the verge of extinction. The traditional processing method of Dendrobium is to process the stems of Dendrobium Huoshanense through frying, drying, and plastic processing, and the other parts of Dendrobium are rarely processed and utilized. Modern medical research shows that the main component of Dendrobium is volatile oil, which has the effects of clearing heat and promoting body fluid, nou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈昌全
Owner ANHUI SHANZHENCANG ECOLOGICAL AGRI CO LTD
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